Tag Archives: Art

To Recap…I’m Turrible With Keeping This Blog Thing Goin….

Well, I’m sure the Title Sums It All Up…

To Recap My Life….

I had a B-day a little over a month ago..September is the best!!

I’m damn near 30…just right on that edge.

What did I do on my birthday???

Worked 10 hours??? YEUP!!!!

So magical in the best sense (hopefully y’all can read sarcasm)

But I did get cake…lot of cake to make up for it. And a baking dish…I could use more….#justsayin

Fun Fact: Apparently I look 22…Oh to be that age again….Here’s to you T-Swift!!!

Say what you want, that girl can write a hit record….

Any who’s this weekend. Survived yet another flood…we’ve kinda had a track record this year.

Although this time, I was supposed to run in a 10k..That didnt happen.

Sure it sucked, but I personally rather not drown…

And watched my beloved Astros (yeah I still root for them, despite our “falling out”) fall to my other favorite team

The ROOOOYAAAALLLLSSS!!! (That song is so catchy…Damn you Lorde)

No I’m Drake here with the bandwagon fan syndrome. Or “BFS” as I call it.

I lived in Kansas for 5-6 years(read my bio. hadn’t updated in ages)

And since it’s the World Series, I made a cake, weirdly enough for the Royals…as seen here

ROOOOYALLLS

And I did one for the Astros too…but in hindsight, did I know that both teams would play in the ALDS???

It’s like I’m a soothsayer or something….I SEE THINGS!!!!!

ROOYAALLSS

Maybe not…

But this was during my summer of “Sports Logo Themed” Cakes….

I think I’ll pick it up again, problem is when you make that much cake. Somebody got to eat it…

And I think I know who…

Anyways….

Speaking of Drake. I think I have found my costume for this year…see “Hotline Bling” for reference…

That’s about all I got for this year…I kid. Maybe next month for Thanksgiving…

Till then…I have decided to travel for my big 30th b-day…

Where should I go???

AAANNNNDDD GO!!!

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SOOO….How IS Everybody????

WHAT IS THIS????!!!

IS THIS A PRANK? A NEW BLOG POST??!!!

Sorry, I’ve been away from y’all for FAR FAR FAR TOO LONG!!!

You probably wondering: WHERE THE HELL HAVE YOU BEEN???

Basically. Skool + Work+ Graduating= A busy few months.

Yes, I have graduated. It’s official. I AM A CHEF.

A PASTRY CHEF that is….

It’s kinda surreal that it happened. When Graduation Happened. I was like “OH”

Anti-Climatic Right??

Most people made a bigger deal about my graduation than I did.

Besides that. I’ve decided to do something.

Make Sports-themed cakes….Crazy. I know.

Why?

Welp, I am A Pastry Chef. And I like Sports…so why not?

YOLO!!! (Do people still say that or am I WAAAY behind on the times???)

Anyway, So the first one I present to you is this: Manchester City.

Now, I am not a big soccer fan. I barely can pronounce Aston Villa properly.

But I lost a bet and had to produce a cake.

And behold:

Manchester City

To all you Manchester City fans…You’re Welcome.

It was pretty simple to pull off. I used to hate working with Fondant. But now….we have a tolerable relationship.

Beyond cordial.

Making my own fondant is SOOO much cheaper. Also I mess with colors too… #loveit.

I know hashtags are still popular…

Welp, that’s all I got for now…I know, I’m such a tease right???

Well here’s one more shot for the road…Manchester City Cake

Feel Free to Comment, I’ll do my best to respond in a timely manner.

AKA not x-amount of months that I’ve gone w/o a post…LOLZ….

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Decorative Bread…Looks Pretty. Dont know if I’d eat it though….

Well, here we are world.

It’s November. Hopefully y’all remember what yesterday was…V prolly did.

Well now that the elections is behind us. There 2 things we can agree on

1. NO MORE DAMN POLITICAL ADS! (LOOK AT GOD!)

2. Thanksgiving is upon us and we need to prepare!

Yeah I said it. THANKSGIVING! Sorry, Not Sorry X-Mas Lovers.

Y’all just gonna have to wait.

That Turkey not gonna cook itself…wait. Nevermind.

Anywhos. Why do I love Thanksgiving more than Christmas?

Well, cuz I actually do most of the cooking. ITS MY TIME TO SHINE YALL!!!

Also, its a chance to sit down with folks and enjoy each others company over a meal…

Plus there’s football on TV all day. If that’s not a beautiful thing, I dont know what is…

Well, we’ll get to that next time. I PROMISE IT WILL HAPPEN.

In the meantime, My Bread’s and Rolls class has been interesting.

I didnt think I’d be good at it.

Who knew there was so much Math and SCIENCE!! behind it all…

Also mostly cuz of using yeast. But I’ve somewhat master it!!!

HUZZAH!!!

But last week, we made Decorative Bread. Basically, it’s Bread “DOUGH” that you can

mold into shapes and pieces that are more for show.

Folks did variations of baskets. I was hungry and wanted Pizza. And so….

Decorative Bread

I made a decorative bread piece into a pizza.

I may or may not have a Pizza addiction…#firstworldproblems

I would highly suggest not eating it. Not saying I HAVE..really I havent. Honestly.

The reason why I say that is, it felt ridonkulosly tough even in the dough form.

When you overwork dough= glutens are formed. And making it REAL tough to chew.

There’s your #funfact for the day…#youwelcome.

Some of my classmates had some good ideas.

One had An “Easter” themed one where she had made a basket with “chicks” in them.

I could only say “DAMMIT MAN! WHY COULDNT I THINK OF SOMETHING LIKE THAT!!!”

Others….not so much. No shade. But I dont know what was going on in their minds….

Decorative Bread

 

FYI if y’all wanna know a tip with the colors on the bread.

Paint AFTER it has baked.

You could before, but you run the risk of it turning a gray-ish color.

I forget “Gray” can be spelled like “Grey”

In real life, I wouldnt have Bell Pepper on my pizza. But Thats just me.

I’m kinda a plain pepperoni and cheese guy to be honest.

I’ve come to realize: I dont venture out much when it comes to food.

And I’m a pastry chef…#dontjudgeme

Don’t know if it was a contest. Prolly wouldnt have won.

But I’d like to think I did well enough, people like the idea…

Welp, that’s all I got for now…

Follow along, I swear I do try and update this sucker when I can…

Til then “CHEESE CLOTH” is an awkward word.

Along with “Seepage” ….

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Return Of The Carrot Cake…and some more thoughts…I’m not Creative Today

So world…

It’s “Spring”…I’ve always what EXACTLY is “Spring”…all I know is 2 types of weather:

There’s the “GOOD LORD It’s Freaking Hot” and “Wow, its Cold out”

How appropriate w/Easter coming up soon that I do a post about Carrot Cake…

Carrot Cake

I just noticed that as I’m typing this, NO i did not plan this at all…

Btw, I’ve always wonder: How do they plan when Easter is on the Calendar..

If you try to explain it to me, try and explain it like you talking to a 5 year old…

Certain things are WAAY over my head.

Anywho, yesterday, I did what I like to call “Hide From The World”

What exactly is that?

Basically I dont make plans to leave the house…its wonderful, y’all should try it sometime.

NOT ALL THE WAY hide from the world though. Though naptime, I turn my phone on silent.

Nothing worse than being awaken from a somewhat nice slumber to somebody calling about a gym membership.

FYI, whoever gave my number out for that, I WILL HUNT YOU DOWN!!!

So, Why do I decide to “Hide From The World?” on occasion?

Basically it’s a good way to rest. We all need to rest every now and then.

I got school, work and weddings on the horizon that if there’s a weekend or a day where I don’t have to do anything…. I say LOOK AT GOD! and take full advantage of it.

Some people wanna be all “OMG I GOTZ TO GET OUT THA HOUSE!!!”

and to that I say “You could, but WHY?”

Not being “Lazy” but somedays you just need to have a day for yo’self…

Cuz if you can’t take care of yourself, how can you take care of anybody else?

Damn, that was deep. I should write that down…oh wait.

Anywho that’s my 2 cents on the matter.

Btw, notice the “carrots” on the cake? AINT THEY TOTES ADORBS!

Carrot Cake

Btw, speaking of obnoxious language, I just figured out there’s a song out called #SELFIE….

yet we killed “The Macarena”…just saying.

Anyway, before I go off on a random tangent (like I aint done that enough)

Feel free to comment/subscribe/and or like this page.

ONLY if you like what you see…I dont wanna peer pressure you into something…

Til next time, I REALLY want Peaches to come back into season.

PEACHES COME BACK!!!!!!!

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Peach-Blueberry Tart….I do like Tarts huh?

What Up World?

I know, I know: “A post in less than 2 weeks?!?! THATS CCRRAZZZUYYY!!!”

Welp, it just so happens I got some down time to post something, past few days working has been ridonkulous.

I mean all this Royal Baby coverage has been EXHAUSTIN!!

Honestly I aint even know the baby popped into the world til the other day and this morning whatever they name him.

Hopefully that won’t come back to haunt me…..

Anyways, besides noticing folks flipping out over a baby,I’ve noticed something.

Hear me out folks:

In Humanity, I feel there’s 2 sides: Compassion & Stupidity (Blunt I know)

Lately, I’ve seen more Stupidity than Compassion…and it’s a shame.

Too many #firstworldproblems to care about each other or real things for that matter.

Sometimes Emotions cause us (cuz I’m guilty here too) to react stupidly.

We gotta do better about stop and thinking before we react to stuff.

What’s behind this? Seeing too much on this Tumblr page “Public Shaming”…hilarious and sad at the same time.

That’s all I got about that, How bout a Peach-Blueberry Tart?

Peach Blueberry Tart

Fancy huh?

Well it wasnt hard at all to put together…For Reals.

This was one of those desserts that from first glance people say “THAT LOOK GOOD!”

Well that’s what one dude said to me whilst in the elevator… I was bashful bout it. LOLz.

It’s pretty simple, just take a Pint of Blueberries and:

  • Put them in a saucepan with 1/2 cup of sugar, juice of 1 lemon.
  • Cook til all the Berries burst and the juices are bubbly.
  • Then add about 1 cup of Water + 2 tablespoons of Flour, mix first then add to the saucepan. Otherwise it’ll be all clumpy and that no bueno.

Then after you let that cook for about 15-20 minutes. Proceed to Slice 2 Peaches and:

  • Place in a bowl with 1/4 Cup Brown Sugar + Juice of 1 Lemon and 1/2 tsp of cinnamon. Then let it sit for 5 minutes.
  • Take a Pastry Dough, Flour or in this case Graham Cracker, roll it out to fit whatever pan you plan on using.
  • Spread the Blueberry on first (as seen in the pics) then placed sliced Peaches on top then coat w/Peach “Syrup”
  • Place in a 400 degree oven for about 30-35 minutes.

Then you get this:

Peach Blueberry Tart

 

Don’t worry, the skins wont catch fire or nothing…unless you set them on fire of course.

Hopefully at whatever cookout/potluck you go to, you give this a try..

Folks will compliment how pretty it looks…I should know.

So that’s all I got for this week…If y’all got anything from this post is:

Dont let your emotions be a judge of character…

Why you think the term “Crybaby” or “Hothead” exists?

Anyways til next time…DEUCES!!!

 

 

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A first: Banana Pudding…No Pressure at all.

What up world, Hopefully y’all been doin well…

Been a busy kid…officially started payin for skool (school)

For those that don’t know, I’m going to cooking school to learn Baking…for realsies.

So in the meantime, been working a lot, saving up.

Which is one reason, why y’all don’t here from me that much.

BUT no fear, I still keep y’all informed…

So w/that said, Banana Pudding? Porque?

Well, I was at a retreat and the request of the retreat: Banana Pudding

Banana Pudding

Have I eaten it before? Yeup

Have I made it before? Nope.

But after much “research”, I found a recipe on a newspaper clipping and voila!!

I made it, first time in a while I made somethin and had no idea if it was good or not.

Not tooting my own horn…I just said “tooting” in a sentence #silly

But to make it you’ll need the following

  • 4 Eggs (Separated)
  • 2 Cups Milk
  • 1 tsp Vanilla
  • 1/3 Cup Flour
  • 3 Bananas (Ripened)
  • 1 Cup Sugar (Separated)
  • Box of Vanilla Wafers

Notes:

  • For the Pudding aspect: Use the 4 Egg Yolks, 1 1/2 Cups of Milk, 1/2 Cup Sugar.
  • Take the remaining 1/2 Cup of Milk and 1/3 Cup of Flour and mix together with a Fork in a Cup/Bowl.
  • Heat up the Milk n Sugar together in a saucepan then pour the hot milk over the yolks and whisk it simultaneously in a bowl. Then add it back to the saucepan.
  •  Take the Milk/Flour mixture then whisk it in to the saucepan and  let it come to a boil. Stir occasionally.
  • You gotta let it come to a boil to cook out the Flour-y taste and it’ll thicken up. You’ll know when its ready when its thickened  and not milky.
  • For the Meringue: 4 Egg Whites + 1/2 Cup Sugar. Whip up the whites til frothy, then add the sugar til you get stiff peaks.
  • To assemble: Layer w/either Bananas or Wafers first, then go from there like a trifle.
  • Place Meringue on top, Place in 350 degree oven for about 15 minutes or til the meringue gets golden brown.

Thats all it takes, No Pressure y’all….really.

Banana Pudding

Apparently Banana Pudding is up there as a legendary dessert. Didnt really think about that when I made it.

Banana Pudding

That’s all I got for this week… I have decided it’s the return of Pop Tarts!!!

That should be fun…

If y’all like what y’all see? Comment, Subscribe and/or Like this bad boy…I try n keep this sucker interesting.

If not…I cant give ya a refund so…..

Oh btw, anybody else tired of the NBA Finals???

I swear if they had a drinking game of how many times “LeBron” “Miami Heat” “MJ Comparisons” were said, we’d all be DRUNK.

 

 

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Red Velvet Creme Brulee and an Important Announcement (yeah it is!!)

So world, I post w/ some exciting/unique news.

No, Nobody’s Pregnant, Engaged or Married.

I’m officially going back to skool/school. I’m goin to skool to officially become a “Baker”.

That’s right, after talkin a Big Game, yours truly is doing work and now going to skool to learn baking…for reals.

I’ve already enrolled in 3 courses and I start in August….so far I got quite the reaction on Facebook…which I wasnt expectin.

Ranging from “Im So Proud” to “About Damn Time”… But I hadnt let y’all know. So now whenever y’all have a wedding coming up, which apparently is pretty common, theses days.

Now I know whats it like when people announce their pregnant. Or engagement..

But lets be real peoples: Pregnancy Announcement> Engagement Announcement.

So with that I offer a celebratory Creme Brulee…Red Velvet Creme Brulee.

IMG_6830 Red Velvet Creme Brulee

I may/may not have an obsession w/ Red Velvet… kinda a Southern thing I guess.

Thats Pre-Brulee fyi…

So the next few months shall be filled w/Exciting, Terror, Anxious and the occasional “Oh yeah I forgot, Im in skool now”

But I’m glad I FINALLY did this..after much delay and Speeding Tickets.

I would say let this be a lesson to y’all out there: Dont Talk About It, BE About It!

Also in order to get the Garden of Your Dreams, You gotta dig thru a lot of Crap first….

You know Fertalizer is technically “Crap”…anyways, more Creme Brulee…

Red Velvet Creme Brulee

That’s all I got for today…

If y’all like what y’all see, Comment, Like and/or Subscribe to this bad boy..

I do update this sucker, Fairly Often I should say..

Now excuse me, I must find some Mothers Day Cards..

I refuse to be that guy who sends Mothers Day Cards LATE!!!…..AGAIN!!!

Story of My Life.

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Red Velvet Ice Cream…The Groundhog Lied To Us All!!!

Well world, we almost toward the month of May and for most of y’all, y’all dont have sunshine.

Y’all got Snow. And I’m just gonna put it out there: That Groundhog lied to us all.

Heck even here in Texas, it’s in the low 60’s…normally we hit 80 by March. It’s CRAY CRAY!!

With that said, who wants Ice Cream???

Red Velvet Ice Cream

Red Velvet Ice Cream that is….

What conspired this concoction? Well…. just random thought in my head to try it.

A lot of the time, it’s just random… hey I wonder how’d this taste in “Red Velvet” or…

You get the point.

So How’d I do it? Well it was kinda easy if you can make Ice Cream…

Which is TOTES easy!!! Yeah I just said that…anywho

To make this

Red Velvet Ice Cream

You need the following

Red Velvet Ice Cream

  • 1 1/4 C Heavy Cream
  • 3/4 C Buttermilk
  • 3 Eggs
  • 2/3 C Sugar
  • 2 Tbspoons Brown Sugar
  • 1 tsp Vanilla
  • 1 1/2 Tbspoons Cocoa Powder
  • Red Food Coloring

Sidenotes:

  • Heat the Heavy Cream with 2/3C of Sugar in a Saucepan
  • Whilst that heats up, add the Eggs, Buttermilk, Brown Sugar and whisk together til it comes together.
  • Temper the Cream aka “Add the Hot Cream little by little while Whisking The Egg Mixture” til there’s no more cream in the  pan, then add it back in the Saucepan back on the stove.
  • Add the Cocoa Powder and Red Food Coloring and Vanilla.
  • Pour in a bowl over Ice and stir til it cools.
  • If you got an Ice Cream Maker, use it.
  • If you don’t have an Ice Cream Maker, put custard in a blender and place in the freezer for an 90 minutes and take out and pulse to break up the ice crystals. Repeat every 45 minutes for about 3-4 times.

And you’ll get somethin like This:

Red Velvet Ice Cream
Fancy huh???

Welp, that’s all I got for now y’all.

If y’all like what y’all see?

Comment, Like and/or Subscribe…I do update this sucker though, so it aint like a “Where’d he go???” type of thing.

Til then, Stay warm… Something I prolly wouldnt be saying at this time of the year.

What’s next snow in June?

#kiddingnotkidding

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my attempt at making Eclairs. Look good huh?

I really don’t know where to start with this one here: Eclairs.

They kinda look like those long johns at Shipleys or whatever Doughnut shop you can think of?

Is Krispy Kreme still around?

Anyways, how you make Eclairs comes from makin a  thing called “Choux Pastry”.

Choux Pastry is the basis for not only Eclairs, but also Cream Puffs or even “Crocquembouche” aka that giant tower of mini-doughnut looking balls.

Is it me (cuz I’m a guy) or has that word become weird to use over time?

Anyways. To make choux pastry is pretty easy. Even for a guy like me. And you’ll get somethin like this:

What you would need is this:

  • 1 C Flour
  • 1 C Water
  • 1/4 C Butter
  • 1/2 tsp Salt
  • 1 Tbsp Sugar
  • 4 Eggs
  • BAKING TIME 15 min @400, then 30 min @ 350 degrees.

Sidenote:

  • Put everything BUT the Flour in a sauce pan and let it come to a boil. You want it at a rolling boil aka where it’s Bubblin like crazy.
  • Then take it off the heat and dumb the flour. And stir like mad til it becomes a ball
  • Then once you let it somewhat cool down, add one egg at a time. You can use a mixer like I did. Prob save you an arm. Just saying.
  • Also it’ll look like somethin went wrong when you add the eggs in (one at a time again.), because it’ll start separating. But it’ll come together and look like smooth and creamy.

Also when you dumb the flour, be sure it’s all at once, but in small cups. I used a the 1 Cup and got splashed with hot butter water on my thumb.

Guess you can say that note is rule of thumb? HELLO!!!

I just wanted to do that. Don’t Judge.

From there, with a plastic bag or piping bag, squirt out the pastry in 3-4 inch pieces. And Bake for 15 minutes at 400 Degrees, then 350 for 30 minutes.

Et VOILA

Nice & Crunchy on the outside, Soft & Chewy on the inside.

From there, you can dip ’em in Chocolate, Peanut Butter. Whatever your heart’s desire. (Maybe a Nutella spread or something)

They do make a nice dessert, or breakfast food. They kind are like croissants, sorta.

And thats it.  In other news, my bracket for March Madness is still (barely) somewhat in tact. HOORAY!! Even though, I’m near the bottom of the barrel in point standings.

Hopefully my bracket wont be burned just yet. Although there were some upsets I wanted to see happen.

UNC-Ashville, y’all got hosed.

But that’s all I got for today. Enjoy Eclair making, guys & gals.

If y’all like what you see, comment, like and/or subscribe. I really do keep this sucker updated regularly.

BTW. I decided to read the Hunger Games.  I decided to follow the crazy trend. Crazy stuff. But a good read.

But here’s one more pic of Eclairs. Til then, DEUCES!!!

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Everybody loves Cinnamon Rolls. Especially the from scratch kind

 

It’s December. Dang. No more “No Shave November” huh? Well I’ve got a full beard, so I’ll just trim it down I guess. If I didn’t have my beard, I look 14. Maybe that’s a good thing? It’s December and that means it’s officially X-Mas music 24/7 time.

I myself am a Nat King Cole “Christmas Song” guy, I can listen that song multiple times a day. That and Mariah’s “All I want for Christmas is you”. I’m already in the Holiday spirit after that.  So what does x-mas music and shaving have to do with cinnamon rolls?

No idea.

I just figured I’d babled a bit. Did it work?

Anyways I ended up making Cinnamon Rolls one morning a few days after Turkey Day. I swore I’d go on baking sabbatical but that aint happen. I found a Cinnamon Roll recipe that didnt require yeast! Crazy right.

Not that I don’t like yeast, it’s just a pain in the butt to wait around for it to “activate” then later let it “rest”. Plus if not careful, it’ll make your food taste like beer.

But why did I make cinnamon rolls? Well it just so happened I bought a 1/2 gallon of buttermilk and barely used any of it on biscuits. And buttermilk will go bad faster than whatever analogy or cheesy pun you want to insert here.

So they came out quite nicely actually. While cutting them up was no fun, I was amazed at how good they looked and how good they smelled. That’s usually a tell-tale sign.

You do eat with your eyes first. As they say in the cooking world.

And they did get eaten. My aunt was amazed by the fact I just made cinnamon rolls from scratch like no big thing. But it really wasnt. For me anyways. I guess I got that skillz. Maybe.

I gotta start coming up with X-mas gifts (Why is it x-mas? anybody know?) for people.  The last 2 years, I’ve made food gifts. What shall I make this year? Tell me!!!

Anyways, that it for now. Check out ole-posts (I spelled that on purposed. Look at me be clever). And subscribe to this sucker, if you like what you see/read. More than likely what you see, its a food blog after all.  I gotta shave.

 

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