To the tune of Auld Lang Syne I say au revoir Project Food Blog Challenge and Bienvenue à nouveau le week-end.
This little venture has taught me so much and I am happy I decided to participate. I am proud I made it down to the last 46 contestants, an accomplishment in and of itself. Yet, I know I have much more to learn to become a more well rounded food blogger and look forward to growing with you.
Not knowing whether or not I would advance to the next round I decided to be proactive and make a delicious pumpkin post for you. I hope you enjoy it.
Along with me, these fabulous ladies are also some of the Project Food Blog Video challenge exiles, please stop by and check out their pumpkin inspired posts:
Asha from Fork Spoon Knife
Heena from Tiffin Tales
Linda from Salty Seattle
Lindsey from Hot Polka Dot
Liren from Kitchen Confidante
Meaghan from The Decorated Cookie
Paula from Bell’alimento
Winnie from Healthy Green Kitchen
Have a Sweet Thanksgiving Day!
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I hope you have enjoyed part I and II of my Holiday trifecta dessert so far.
To recap, we started out with a simple to make, yet sophisticated Tuile cookie. Using a Candy Cane cookie cutter we cut out and sprinkled our tuile cookies with candied goji berries as soon as we took them out of the oven. We also added a little Framboise Liqueur to the simple syrup in which we cooked the goji berries in for a little added punch.
We then moved on to a creamy gingerbread ice cream that contained just enough spice to unite our gingerbread financier and tuile cookie, to create a unique yet very festive holiday dessert.
I know most of you couldn’t wait for the Gingerbread Ice Cream post. But, it surely wouldn’t be a “Trifecta” without the backbone of our dessert… the rich and buttery Gingerbread Financier.
So without further ado… I give you my interpretation of Chef Sherry Yard’s Gingerbread Financier, enjoy!
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A couple of weeks ago I received an invitation from Chef Sherry Yard inviting me to the Los Angeles Premier of “Kings of Pastry” and a Dessert Reception hosted by her, Benefiting C-CAP (Careers through Culinary Arts Program) at Spago following the movie.
Upon receiving the invitation I initially thought I would just be helping out setting up for the dessert reception however, once I found out I was actually invited to both I was on cloud 9!
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My day started bright and early… the alarm went off at 5 am, I had some coffee, read a few emails, and tweeted a little. An hour later I was rushing to get ready for my adventure in the Spago kitchen.
Hungry for more A day in the Spago Kitchen?