Category Archives: Adventure

So this is what a week off is like….interesting. #BRIOCHE

So I’m pretty the last time I post, I said I graduated…no?

Shoot, I barely remember the last time I post stuff. It’s been a wacky Summer.

As Maroon 5 says quote “This Summer’s Gonna Hurt Like A Mother..ahhaah!!”

Think of the kids now!!!

Welp, lets see, there was a stretch of time I didn’t have A/C.

Yeah whilst in Texas…I wouldn’t wish that on my worst enemy. Maybe a casual enemy.

Which meant that I really couldn’t do much baking.

You try baking in June while your apartment is at 85 degrees(F, I’m american. we don’t really do that whole “C” thing, for all my worldly followers) and say that’s nothing….

Anyway, work has been cray cray the last couple of months.

Overwork + Understaffed= I’m taking a vacay when y’all least expect it…muhhaahahahaha!!!


So what else? UHHHHM…. I did a triathlon a few weeks ago.

Shout out to anybody that does them. They hurt. A lot.

Had to re-learn swimming. Which that in itself is tough.

What else?

Oh and I’m on a “Social Media Sabbatical” i.e no Facebook, Twitter, Snapchat…

WHY!? You ask. Well my buddy figured that he struggles with Social Media addiction and I was on that addiction as well.

Doesn’t hurt when at 5 Guys, literally everybody behind you is on their phone…

Even at the same damn table….so I thought “Maybe I should”

Been quite freeing thought, I made bread(which you’ll see in a sec if you actually read this)

Among other things….what else?

Looking for a pastry chef gig..

Also baking to keep my skills sharpened.

Por Example. I made Brioche.

Brioche Bread

As seen above…

Thing is, I LOVE French Toast. But I was tired of spending money on Brioche…

And once you’ve taken a bread class as a pastry chef, you look crazy buying bread after that.

Well I still buy sandwich bread though….#dontjudgeme


Sure it may take like almost a dozen eggs and nearly a pound of butter. But worth it….

Brioche Bread

I mean look at it….wouldnt you just say “TO HECK WITH THIS WHOLE POUND OF BUTTER!!!”

Paula Deen prolly would…

I love making Brioche and Challah and any Enriched Bread…

Fun Fact: Enriched Bread is bread that consist of Cholesterol. aka Fat from an Animal aka BUTTER

That’s for those wondering about the types of breads there are out there….


Anyways, that’s all I got for now. (I KNOW I KNOW!)

The next time I’ll post, prolly will be around my B-day next month..where I will be hitting a near milestone….being damn near 30….yikes!!!

Anyway, if you got comments, concerns. Feel free to post! I do read this stuff…despite my lack of post.

Till then, I’ve got nothing…NOTHING!!!!

Actually, Ive got something. It aint easy trying to teach kids how to cook…straight chaos.


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So we doing this once a month huh…weird. MACARON TIME!!!

Soo I tend to have a bad habit where I don’t blog every week…Sorry.

I tend to get pretty busy/I forget..yeah yeah you’ve heard this enough.

So what’s been going on world?

Me? Just working + Skool. Apparently I’ve been there WAAAAY too long.

Or so my chef instructor told me last week….

Btw, I’m currently in a Chocolates and Confectioners class and the song “Chocolate” by The 1975

was stuck in my head….#isthatweird?

5 hours of Tempering’s a tricky one…but I will explain that later.

But first Macaron time!


I went with the Gold color for a “Senior” Prom. “Senior”= Senior Citizens.

I didn’t go to the “Prom” but I dropped them off for a friend that was hosting it.

Hopefully they were able to eat them….not sure if they needed dentures for Macarons.

I’m a horrible person, I know.

Anywhos. People have tried and some have failed in making theses desserts.


Where I work we do these twicee a month. I’ve gotten to the point I can make them in my sleep.


Now will I give the recipe to make this


Nope. Don’t wanna a lawsuit /Get Fired


I can give some advice on how to make them (somewhat) look like the ones in the stores.

  • Accept that some of them will not look like they do in the stores…thus why they charge so much.
  • There’s been many a debate on oven temp. “IT SHOULD BE HIGHER!” “NO YOU FOOL IT SHOULD BE LOWER!!!!” “GRRR!!!!!””” I’ve baked mine at 325. And then rotate half way through bake time…
  • After you pipe them, let them sit out to dry out for about 20 minutes..OR when you tap the Macaron with your finger  and it none of it gets on your finger. Then they are ready.
  • Speaking of Piping. Pipe STRAIGHT DOWN on to the paper. Not angled. This will make sure the shell will look like an actual circle and even out.
  • To tell whether the shells are done will require the following: Tapping the shell and trying to move  it…if it wiggles, it aint done yet.  I know touching something whilst its in the oven may be scary. But just for a second. With your finger. Not your whole hand..

That’s basically what I’ve done and it’s seems to work for me…so far.

Now have some come out not so pretty. Yeah, but that don’t mean they taste any different.

That’s what I’ve got…

I’ll be back relatively soon.

I promise. In the mean time, feel free to comment/like this post. I do read this fyi…

Till next time. Be prepared. VDay is coming….le sigh.

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Shortbread Cookies for 2014….FINALLY!!

SO…Hey World….

Long Time, huh…..

It’s been a WHIRLWIND of the last couple weeks…well ya know

Christmas+ New Years Eve+ A Wedding = Not likely to post anything

No, I didn’t get married. BUT I did do a Groomscake for a wedding…

Took me a about 2 days to pull off…I’ll post about that next week. I SWEAR!!!

But I just wanted to catch up on what I did for gifts for X-Mas…Shortbread Cookies

Figured it would work on theses reasons…

1. I had NO IDEA what to get anybody

2. It’s financially easy to pull off.

3. Who DOESNT like cookies? Seriously…you have no soul…kidding/not kidding.

So I made a CRAP TON of Short Bread Cookies:


Shortbread Cookies

and Chocolate.

Shortbread Cookies

I tried to temper chocolate and dip them, however, I was running low on chocolate and just started drizzling the chocolate over them as seen above.

AND I even made them festive for the holiday…btw speaking of which, anybody catch themselves listening to x-mas music now?

I still drink Egg Nog…dont judge.

Well, I know I’m behind on my annual “LETS LOOK BACK ON THE YEAR”

But 2013, was cray cray…doing a groomscake for 2 different weddings, enrolled in culinary school, running a whole bunch…that was just some of the highlights.

What are y’all Resolutions for this year??

2014, I look to finish school, maybe attempt a half-marathon. Oh and get a smartphone.


Well, when it comes to those, I am an 85 year old man..they don’t call me “Ole-Bill” for nothing y’all….

Til next time…

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Apples in the Pie…with Crust Bits…there goes my Beetles Reference.

Well World, Its October…

For some of yall reading this: the leaves are already on the ground,  yall got the turtleneck sweater and sipping your Pumpkin Spiced…Whatever Drink being cozy….

Here, its a high of 90…Texas I tell ya.

They should make Pumpkin Flavored Gatorade if they want me drinking Pumpkin.

I’m a Gatorade addict….like stick an IV full of Gatorade, Im GOOD…

But enough about Pumpkin, we’ll get to that latersz….its all about the other forgotten Fall Classic…the APPLE.

I feel like Apple’s have gotten a bad rap, mostly cuz its tied to a Smartphone name, but cuz Apples are ALWAYS around…but they good though.

In both my cooking classes, we made Apple something. Tart or in this case heeyahh! (here) Pie

Apple Pie


Story of your life when you are in Pastry…When Life gives you Apples, you make Pie.

Another piece of advice I could give y’all: Be careful of Brownies. They are all fun and games eating, til you dying for some Milk.

Not sure what THAT got to do with it, but oh well.

So before I go off rambling much ado about nothing (and I do that a lot #SHAKESPEAR)

I should explain something I learned in class…

When it comes to the Pie Crust: USE BUTTERMILK…

You can use Water, but Buttermilk has Lactic Acid (WHO??!!)…

To explain, Lactic Acid makes it hard to make the dough to get tough when you work it…with your hands..

Cuz when you knead dough, the Flour’s got Gluten and Gluten when worked a lot stretches and makes your dough tough.

See you can even explain that to a 5 year old.. I should know, I’ve worked w/them before.

So it’s something to consider, for the Thanksgiving feast which will be upon us all shortly.

For those who’ve been following this sucker for a while, (THANK YOU! :D)

I take Thanksgiving seriously….I have cooked the Turkey before, it’s not an easy task.

Apple Pie

The top part above, was a “Streusel” topping, no idea what was in said Streusel topping as I had no part in making that….another group did.

But it was good though. I even tried to make leaves.

Unfortunately those “leaves” looked like Footballs…Not a big “Autumn” guy…though my b-day is technically in the fall.

But I do love Football though so hey, WIN WIN!

Welp, that’s all I got for now…

Hopefully in the midst of a random rant, you found somethin interesting in there.

If y’all like what y’all see: Comment/ Subscribe and or Like this page…I do update it…

Randomly. Thats a better word then frequently.

So til next time…Break out a Hoodie than the Turtleneck Sweater…

No shade toward those Sweaters, but I rather feel like I’m not being chocked.

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Lime Tart & Skool Update…But Mostly Lime Tart

What up World?!


Welp, I’ve been in School ,I’m in Culinary at the local Community College. Oh? No Le Cordon Bleu??!!

It was WAAY more than I could afford. No shade at all thrown. I don’t want y’all out there tryin to start “Rumors”

But then again, I’d have to be famous for that to happen…#BOOM

Also, I walked into a tree branch on Labor Day whilst on my phone.

Dont Walk and Text Y’ALL!! Then again, I never thought I walk into one at my height.


Also been working/ getting ticketed/being broke as hell.

Nothing like being a college student again, am I right??

So the first week of school or as I like to call it SKOOL. We made Lime Tart.

As seen heeeyah!!!

Lime Tart

Pastry classes are a trip, for starters, its 6 hours long (GASP!) however it moves fast though.

Esp w/ Demos and then going into cooking. You look at the call and say “DANG ITS 11?”

I got a 7 am- 1pm class…dont judge me. How I make it to class at that time is an act of the Big Guy Upstairs (Thats God for those who dont know).

Besides that, having to weigh your ingredients  into Grams and Ounces as opposed to doing the “2 Cups Sugar, 1 Cup Flour” recipes is a trip as well.

If you aint good w/ basic math, you are screwed.  Cuz there are times where you gotta double or do 1/2 of a recipe.

But all in all… I’m glad to be learning what I’m learning. I’m just trying to soak it all in.

As Corny/Cliche as that sounds, it’s truth. Plus I can’t think of a good comparison.

So the Lime Tart in Question has a Coconut Shortbread Crust w/ Italian Meringue on top.

Lime Tart

Piping is not my strong suit. I have learned. #DONTJUDGEME

Dont laugh, I may end up doing your wedding. No Lawsuits either.

I figure Wednesday would be a good day to keep updating this sucker..

It’s my somewhat day off and its HUMP DAAYEEE!!!

So stick around next week, which also happens to be my b-day…odd.

Real Talk: For all those here in the USA, lets not forget what happened today 12 years ago.

I feel like that day should, despite all the crazy things out there, make us appreciate  and love those around us.

Til next time, Hug Somebody! Seriously. You never know what that’ll do for ’em.

As long as you aint being creepy about it….now I just ruined a good moment. Oh well.

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Strawberry-Blueberry Tart: A late b-day gift for Amurrica!!!

Hey world…I know I know “Well, where you been hiding??!”

I’ve been working/going to the ATL (that’s Atlanta if you aint know)/surviving the Peachtree Road Race/ Cooking like a madman/forgetting to tell y’all about it…#mybad

I’ve been speaking in Hashtags for no reason…

SO I was indeed in Atlanta for the 4th, I competed for the 1st time EVA in the Peachtree Road Race…soo many hills.

You know what the hardest part was? No not the hills, or running 6.2 miles…it was missing out on FREE Krispie Kreme Donuts…

Some dude had some on the side of the road around the 2 mile marker and I WANTED THEM!!!

But alas I couldnt, due to the fear it would come back to haunt me around mile 4 or 5.

However if said box of Krispie Kreme donuts was there around Mile 5, I woulda grabbed that box and ran home w/it!!!

But all in all it was a fun, soaked day….Whilst I tried to recover from that…I made dessert for the 4th.

This said Dessert


This “Dessert” is A Blueberry-Strawberry “Tart”

I basically made a Graham Cracker crust, Cooked it like if I was making a Cheesecake crust.

(Bake it in an oven for about 10-15 minutes at 325 degrees.)

Then I made a Blueberry “Sauce” which I used the following.

  • Pint of Blueberries
  • 1 Lemon (juiced)
  • 1/2 Cup of Sugar
  • 1 cup of water
  • 2 tablespoons of Flour


  • Cook the first 3 ingredients til the juices start flowing.
  • Add the flour into that cup of water and stir til you get all the lumps out.
  • Add the water-flour mixture in and let it come to a BOIL, that way the flour cooks out and it thickens up.
  • Pour the “Sauce” over the tart and bake in the oven for about 30-35 minutes in that 325 degree oven)

After that, Top it w/some Fresh Strawberries(juiced w/ Lemon Juice) and top w/ Whipped Cream.

Blueberry "Tart"

So that’s about it w/that one… Fairly Straight Forward.

Don’t worry about the Blueberry “Sauce” being “Soupy”, it’ll be fine once it’s cooled down…

Don’t eat it straight out the oven…I don’t got money for lawsuits peoples.


So w/that said…I can’t believe we almost through July…#holycrap (see)

And I got a few more weeks til I start Skool (School)….

For those who don’t know. Ole-Bill is going to Cooking School…at the end of August.

Hopefully it wont be as awkward as the first day of 6th grade…

Y’all remember that being terrifying…dont front.

I’ll keep y’all informed about those adventures no doubt.


Til Next Time…

Sidebar: I seriously think Ginger Ale should be more than the Airplane Drink.



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Hey Look!!! It’s a Gingerbread Tart Shell!! Best Title yet(?)

Oh hey, it’s December!

Holy Crap, where’d 2012 go?!! Apparently we’re about 17-ish days til the world ends.


Well I know what I’ll be doing, I’m gonna get a Reece’s Pieces Blast from Sonic as either comfort/celebration.

If we do survive to 2013, I know what’ll happen first: That John Cusack movie “2012” (that movie where the world’s comin to an end) is going straight to the Comedy bin at Blockbusters (does that still exist?) or on NetFlix.


Around this time last year, an event changed my life FOREVAH!

Well, not really “FOREVAH”……

I posted a pic of Cinnamon Rolls and it went viral/fresh pressed.

When that happened, my little “Blog” thingy got all theses comments and followers.

It was beyond Cray Cray for me to have people all of sudden wanted to follow this thing.

To get a comment on here was like hitting the lotto, to me anyways. And all of a sudden, I grow a following.

And to that I say, GRACIAS/ THANK YOU/ MERCI!!!

So what to make know that it’s December and Pumpkin is fashionably out?


Ginger Bread Tart Shell

A Gingerbread Tart to be exact. Why?

I had too much Gingbread Dough and thought, “Hey make a tart!!”

I sometimes talk to myself like that. Some ideas are born outta random thought.

Nevermind the whole Orange Curd filling. Dont even look at it!!!

Well you can if you want. But admire the Tart Crust itself…

Ginger Bread Tart Shell

Done “Oooh”ing and “Ahhh”ing? No? I’ll give y’all a minute. I kid of course.

Fun Fact: I got the idea from “Simply Recipes”.com, there’s no quotes in the name.

So. Wanna know how to make it?? (That don’t sound creepy does it?)

Its essentially make Gingerbread cookies, but in a Tart Pan. Crazy right???!!!

Prolly Not, But I digress…

Well this is what I did:

  • 3 Cups Flour
  • 2 tsp Ginger
  • 1/2 tsp Cinnamon
  • 3/4 tsp Ground Cloves (LUUV me some Cloves)
  • Pinch of Salt
  • 3/4 Cup Brown Sugar
  • 1/2 C Butter (Room Temp)
  • 1 Egg
  • 1/2 Cup Molasses

Bake for 15 minutes @ 350 degreez.


  • Cream yo’ Butta(thats Butter for those hipster-illiterate)and Sugar and add the spices.
  • Alternate Flour and Molasses til its ALL GONE. No reason for all caps on that one.
  • Let it firm up in the fridge for about 30 minutes. Then let it come to room temp for about 10 minutes.
  • Proceed to roll out to about 1/2 inch thick or til you can cover the tart pan.
  • If it breaks on you, dont start crying. Just take pieces of it and press into the pan.
  • Poke holes with a fork to let out the steam out and it wont puff up all weird.
  • And then throw said pan into the oven.

And you get this

Ginger Bread Tart Shell

There you have it folks….Pretty basic stuff no??

Welp, that’s all I got for now…

If y’all like what y’all see???

Comment/ Subscribe and/or Like this Bad Boy. I do update this sucker on regular basis.

Well not “Regular” but…you get the point.

I have this strong urge to make Eggnog.

However it being 70-ish degrees outside, makes it hard to enjoy it. #TexanProblems.

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White Chocolate (w/Raspberry) Sherbet. Absolutely Cray Cray.

Hola World!

Hopefully y’all enjoyin this Olympic Coverage wherever y’all maybe on the planet. Y’all got a favorite event so far?

Me? You aint gonna believe it, but its Rowing. Yep. Rowing.

Fun Fact: I was once a rower. Not an Elite one, I was too short for that. Those guys are HUGE!!!

BUT I rowed in an 8 man boat about 5 years ago. Watching the races brought up good ole-nostalgia.

The Blisters on the hands, The Spandex Uni’s.(Unless you are in good shape, those things will exploit your flaws). Feeling like you may have a heart attack after the race is over.

Oh the memories.

Not sure if y’all been watching, well you should. But watching it, they make it look so effortless. But it aint.

Speaking of effortless, (dig the segway coming up here?) Sherbert is up there.

Now what in the world is it? It’s Ice Cream, but a bit lighter version of it.

Usually the traditional Ice Cream got Heavy Cream and Egg Yolks. This one is mainly Milk Based along some Egg Whites or Gelatin, sometin to thicken it up.

This recipe’s got Egg Whites and they are whipped, but not cooked. But it aint something to “Clutch Tha Pearls” over. If you eat cookie dough, or Mayonnaise, you eating raw egg.

So I wanted to do somethin unique with sherbert since I did Peach Ice Cream.

I fortunately had some left over white chocolate that I’d been tryin to figure what to do with and thus this was born:

I know it don’t as glamorous or got that “OOOHHH” factor as say if I’d used Dark Chocolate. But the taste is all there folks.

I wanted to give this a boost, and Raspberry goes well w/ White Chocolate. Plus I needed to clear out some space in the fruit drawer in the fridge.

I swear most of theses recipes come from me tryin to clear out room in the fridge.

But to get this

You will need this recipe:

White Chocolate & Raspberry Sherbert

  • 4 Cups of Whole Milk
  • 4 Egg Whites
  • pinch of salt
  • 1 Cup Sugar
  • 6 oz White Chocolate
  • 1 Cup of Raspberry Puree (strained)
  • 1 tsp Vanilla Extract
  • 1/2 a lemon, juiced


  • Pour the Sugar into the Milk and let it come to a scald (where the bubbles are on the sides)
  • Dump in the White Chocolate and stir to let the chocolate melt.
  • After it’s combined together, take the milk off the heat, add the vanilla and let it cool down.
  • Put some Raspberry with some lemon juice in a blender and puree it. Then strain to catch the seeds and proceed to put into Hot White Chocolate Milk concoction.
  • Whilst its cooling, put the egg whites and pinch of salt in a bowl, and whip that sucker til its soft peaks. See how I used “Whilst”.
  • After it’s cooled, fold the whipped egg whites into the concoction and pour it in an Ice Cream Machine thingy.
  • If you dont have one, like moi?? Put it in a blender  and in the freezer for about 90 minutes then pulse for a few seconds, then place it back in and repeat 1 hour later. Do that about 3-4 times then let it set in the freezer overnight.

And thats about it. And you get this:

One thing about Ice Cream, it’s better over time. Eating freshly churned Ice Cream aint the same as seasoned w/LUV Ice Cream.

Hopefully y’all enjoyed todays little fun fact and Sherbert post.

Like what y’all see???

Like, Comment and/or Subscribe to this sucker. I do update this on a weekly basis. Who knows, maybe this’ll amuse you for the week.

I dont know.

But  I do know that I wanna make Pull Pork again…. Adios.




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Whoopie Pies, Vegan Style. With Orange Buttercream. Yeup.


Happy Friday everybody!! Another week in the books. Well, sorta. Anywhos whats gone down since the last time?

Welp apparently there was a war on SOAP. (I’m aware how it’s spelled). And a few brits thought we were hating on Prince William’s sister in law. PIPA.

To get off topic for a minute, but for real. WHY IS SHE FAMOUS??? Did I miss a memo or something on why folks should care about Kate’s sister and make her as (or possibly more) famous as Kate? Somebody tell me please. She kinda up there with people who are just famous for no damn good reason.

Anyways, sorry about that.

I’ve decided since the last post to make this “Vegan Week” I guess since I figured I can bake without eggs or dairy and it actually tasted good. Now will I make the switch and convert?? NOPE. But it’s somethin to think about though.

I wanted to see if this could work for whoopie pies. I love, love whoopie pies. Just the name alone “WHOOPIE”. I mean C’MON SON. It’s ridonkulous.

I decided to use orange buttercream (yeah I couldnt find any sub for butter, so this technically aint ALL the way vegan. Don’t judge). Mainly cuz I think Vanilla and Orange gets overlooked.

We make such a fuss about chocolate and orange, but vanilla and orange is just as good folks. And messing around (that sounds kinda dirty) I came up with this:


Not bad eh? How aboot that. Shout out to the canadiens. I want to go to canada one day. Completely random. But just wanted to say that.

So y’all prob hoping there’s a recipe right? JACKPOT here’s the recipe I created.

Vegan Vanilla Whoopie Pies

  • 2 1/4 C  Flour
  • 1/2 C Sugar
  • 1/2 C Brown Sugar (Yes, There’s a difference)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 1 C Soy Milk (It looks gross, but it does wonders I’ve heard)
  • 2 tsp vanilla extract
  • 1 tsp lemon juice
  • 1/2 C Canola Oil

Bake for 10-12 minutes at 375 degrees.

As for the Orange Buttercream

  • 1/2 C Butter or Margarine
  • 2 C Powder Sugar
  • 1 tsp Vanilla Extract
  • pinch of salt
  • 2 tbspoons of Orange Juice (From the Orange, not the carton peoples)
  • Zest of 1 Orange.

Note: This recipe makes more than a dozen whoopie pies. So have more than 2 cookie sheets on hand. Or just use A LOT of Parchment Paper. And you’ll get this:

Now I had so much batter left over I ended up making a Giant Whoopie Pie. Now I know what you thinking “Pics Or It aint happen” BOOM:

It even took up almost the whole plate.

Yeeahh, I can get a bit outta hand sometimes with the baking. Oh well.

Thats all I got for today folks. Hopefully, you’ll wind up givin this a try. Whether you a Vegan or not.

Like what you see?? Subscribe to this sucker, I keeps it updated weekly. And comment. Good or Bad. I take criticism (not as well as I should but) fairly well.  For now enjoy one shot of the giant whoopie pie

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Thanksgiving 2011 Dessert Recap pt. 1: Chocolate Cake w/ Peanut Butter Frosting


Thanksgiving’s come and gone. And I survived it. Barely.

For those of y’all who kinda stumbled upon here, I did most of the Thanksgiving mea for la familia. Minus the Turkey,Dressing and Green Beans, I was in charge of everything else such as Cranberry Sauce, Sweet Potatoes, Biscuits and of course Desserts.

AND somehow that morning I ran in a 5K Turkey Trot. How’d I do it? No idea. And No Sleep.

If y’all curious, I ran the race in 26:27. That sucker was all hills. Nobody said nothing about it being all hills. And I had to walk to the MARTA and figure out how to get home. It was soo popular that most of downtown was blocked off, so a majority of folks had to ride the MARTA down to the race. And by the end of the day, I felt like I pulled a hammy and broke my leg at the same time. No idea why

So to answer the question if I partook in this year’s Black Friday shopping? The answer is: HELL NAW!!! (BTW Anybody else annoyed by that Kohl’s commercial using that “Friday” song?)

So back to the post, this is a 3 part series (kinda like that Twilight thing folks obsess about only a bajillion times better.) Where I show y’all the desserts I served up for the Turkey Day. First up, the chocolate cake with Peanut Butter Frosting and Chocolate Ganache up top.  Marvel at it.

This was probably the toughest dessert of them all. Not necessarily that chocolate cake is hard. But it was hard figuring out what kind of cake to make.

First I thought Red Velvet or Snickerdoodle. But my dad insisted on a chocolate cake. So I figured, eh why not. But I didnt want it to just do chocolate on chocolate. I had bought some peanut butter chips a while back and didnt want them to go to waste. And chocolate and peanut butter? Come on son.

The Ganache part was simply improvised. Sometimes I don’t know what goes on up there in my head. But somehow, it worked. That’s the nice thing about baking sometimes, is a lot of good ideas come from not so thought out ideas.

It kinda reminds of that cheesecake from the cheesecake factory. Speaking of which I made cheesecake too. But that’s for another time.

Subscribe to this sucker and Stay tuned.

But for now enjoy looking at chocolate cake. Try it. It’s GOOD.


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