I can hardly believe it myself – two recipe posts within one week?! Why yes, I’ve been doing quite a lot of baking lately and trying out a couple of recipes. I made these fudge ball cupcakes topped with homemade white peppercorn caramel (my first time!) and topped with a little bit of sea salt for a baking contest we had at work earlier this week. I know you’re probably thinking, “white peppercorn?! did she do that on purpose?!” and the answer is yes: the theme for this particular contest was “salt and pepper”. If you think outside the box, you could interpret “pepper” to include things like bell peppers, jalapenos, etc. I went ahead and stuck with the traditional spice idea but challenged myself to make something sweet instead of savory.
Two of my coworkers and I took the “Craving Chocolate” class at the
Cambridge School of Culinary Arts last Monday night (now haven’t I already told you that I work with some pretty cool people?!). It was taught by Marie Perfetti and in the CSCA’s traditional format where you’re handed a packet of recipes and you get to work on your own on a specific recipe. Now I know that this format isn’t for everybody, and I will admit that at first I was a little bit disappointed by that fact at the beginning of this class. But in the end, I accepted the fact that it wasn’t a class meant to focus solely on techniques for working with chocolate. Instead, it’s more of a way for you to learn how to make things with chocolate and you do learn little bits of technique and terminology along the way.
My friend Kathleen and I are food geeks. There, I said it. (Yes, I know you knew I was a food geek, but she may be my twin in this case. Or close to it. I still think I’m geekier than she is.) We both are huge fans of Joanne Chang of Flour Bakery and the restaurant, Myers + Chang, so when we found out about a food seminar at BU where she would be doing a pastry demonstration we didn’t hesitate to buy tickets.
Holy crappers, where did the year go?? To make up for my lack of posting I thought I’d share this recipe for a super easy peasy pretzel Rolo pecan treat that I learned from my husband’s aunt Elaine last weekend. Super easy peasy! And super yummy according to my at-home-taste-tester and obliging coworkers. 🙂
– Preheat the oven to 350 degrees.
– Place a piece of foil or parchment paper onto a baking sheet.
– Lay whole pieces of pretzels onto the sheet in one layer.
– Unpeel some Rolos (seriously, this is the hardest part!)
– Refrain from eating a lot of the Rolos. One or two, yes. Handful, no.
– Put one Rolo on top of each pretzel.
– Put one whole pecan piece on top of the Rolo.
– Bake in the oven for 3 minutes (no, not the most efficient use of a 350 degree oven, I know …)
– Remove from the oven and smoosh each pecan down so that the Rolo gets flattened.
– Let them cool down and then put them in the fridge to harden.