Taj Update!

We’ve been busy at my job the last couple of months with Easter and Mothers Day being big brunch holidays! I’ve been lucky enough to get the chance to practice showpieces and really experiment with new flavors and designs. It’s been a lot of fun! Check out some of the work my teammates and I have been up to!

 

Taj Update: Winter Cafe Desserts!

We just recently came out with a new winter dessert menu for the Taj Boston Cafe! Here’s what’s available for the upcoming weeks!

799Boston Cream Pie: vanilla anglais, citrus segments, chocolate garnish

800Hazelnut Pane de Gene: Taj honey bavarian mousse, chocolate garnish, pistachio ice cream, chocolate sauce

797Meyer Lemon Panna Cotta: chambord gelee, poppyseed cake, meringue crumble, mandarin orange sorbet

798Grand Marnier Daquoise: Hazelnut daquoise cake and Grand Marnier mousse wrapped in chocolate served with an orange Grand Marnier sauce.

796

Peanut Butter Banana Torte (top left): peanut croquant, peanut butter powder, and chocolate sauce

Spiced Maple Cheesecake (3rd row from the top, left): walnut crust, brown butter powder, cocoa nib tuile, orange sauce

Masala Tea Creme Brulee (3rd row from the top, right): served with fruit and poundcake

Chocolate Fondue (bottom): served with assorted fruits, cakes and candies for dipping

Wipe that drool off your face and stop by to try it for yourself! Check back on Tuesday and enjoy your weekend ahead!

 

Peanut Butter Chocolate Chip Banana Muffins!

The name might be a mouthful but I can promise you that these muffins are even better. Perfect for a special sweet treat in the morning or dessert at night. These are multi-functional muffins people! Get em while they’re hot!

I got this recipe from the Flour cookbook by Joanne Chang. I can personally attest to this recipe after having worked for Joanne for the past year. I did change just a few little things however, to make it my own! So here you have it!

Peanut Butter Chocolate Chip Banana Muffins
makes about 24 muffins

1 1/2 c all purpose flour
1 t baking soda
1/4 t ground cinnamon
1/2 t salt
4 T flax seed
1/2 c packed. brown sugar
1/2 c plus 2 T sugar
2 eggs
1/2 c canola oil3 ripe bananas, mashed
2 T creme fraiche or sour cream
1 t vanilla extract
1/2 bag peanut butter/chocolate chips

**For this recipe, I added flax seed, used half brown sugar half white and added chips! Without these, you can easily make plain banana bread!

  1. Preheat oven to 325 degrees.
  2. Sift together the flour, baking soda, cinnamon, salt and flax seed. I used a fork to “fluff” the ingredients if you don’t have a sifter at home!

709

3.Using a stand mixer, whip the sugar and eggs on medium speed until they become light and fluffy.

710

4. On low speed, drizzle in the oil so it has time to incorporate itself into the egg mixture.

708

5. Add the bananas, creme fraiche/sour cream and vanilla and mix until the banana is broken down into fairly small pieces. This should only take about a minute or less.

6. Using a spatula, fold in the flour mixture by hand.

707

Right before all of the flour is completely incorporated, add 1/2 bag of chips and mix only until combined as to not overmix.

7067. Only mix just until there aren’t any flour streaks left.

8. Portion the muffins about 3/4 full and bake until golden brown (about 15-20 minutes). You can also bake this full batch in a loaf pan but it will take much longer to bake in the oven!

7059. Wait until the muffins cool and VOILA! A delicious treat for any time of day.

704Let me know if you try this at home! Does anyone have any recipes they want to share or would like me to share? Have a good weekend and enjoy your muffins! Be sure to return on Tuesday for another blog post!

Restaurant Review: Deuxave!

There is just SO much I love about being in this industry, but I think what I love the most is the community. I’ve been finding that the world in general is a small place, but the culinary/food service world is even smaller.

When I started working at the Taj, we all I know I experienced the “its a small world” feeling with my awkward tinder moment (you can catch up by clicking here!)… But I also have connections with each of my co-workers! One of them used to work with my old Flour co-worker and the rest went to Johnson & Wales where our worlds somehow crossed from time to time.

I ended up going to Deuxave with two of my Taj co-workers to try the dessert menu by pastry chef Jamie Davis Schick (check out her instagram here!) before she moved on to the next step in her career. My friend April used to work for Jamie at No. 9 Park so we were treated as extra special guests at an extra fancy restaurant!

692Deuxave is located at 371 Commonwealth Avenue in the Back Bay area. It’s easily accessible by the T; its just a few minutes walk from the Hynes Convention Center on the green line. They also do valet parking for a pricy $18 or if you’re the luckiest person on the planet, you might find a free metered spot along Massachusetts Avenue. Deuxave is open for dinner 5 to 10pm on the weekdays and until 11pm on Friday and Saturday.

This restaurant is beautiful and definitely high end. Save your pretty pennies and dress up for a fancy night out! April and I waited at the bar for our friend Sarah and chatted with Jamie for a few minutes! I was definitely excited to try her menu and it was also really great to get to know her a little bit.

700After being seated, we were sent 3 glasses of champagne! We took a couple silly pictures, toasted and then reminded ourselves that we needed to behave in such a nice place. We perused the menu and picked one dessert for each of us to order with the intention to share.

694 699

697

Also unexpectedly, we were sent an intermezzo. I’ts basically a pre-course to set the precedence for the rest of the meal. We were sent a fennel celery sorbet with compressed yuzu and tarragon. It was a really interesting mix of sweet and savory. The sorbet reminded me of chicken noodle soup- almost a little buttery!

696Our individual courses came out and they were absolutely beautiful. They were well executed with specific attention to detail. I’ll go through our courses one by one:

Local Peaches and Corn

691Corn panna cotta, hazelnut polenta financier, bourbon compressed peaches, peach sorbet and candied hazelnuts

Summer Berry “Trellis”

689White Chocolate Cheesecake, Summer Berries, Pistachio Pain de Genes, Blueberry Sorbet, Caramelized Puff Pastry, Pistachio Puree, Aged Balsalmic Glaze

Milk Chocolate Silk Ribbon

690Red Velvet Cake, Fresh Raspberries, Raspberry Sorbet, Cocoa Nibs, Malted Meringue

And again, we were sent EVEN MORE stuff! Jamie sent us the creme brulee with meyer lemon sorbet. The creme brulee was so creamy and rich and the sorbet was a nice change of pace from the fatty creme brulee. The sorbet wasn’t super tart because meyer lemons are small and sweet. YUMMM.

Jamie also sent us a new dessert in the testing phase!  It was yogurt panna cotta with a green apple gelee, chartreuse and apple sorbet, olive oil cake and green apple glass. The yogurt panna cotta was super super tart but I’m also not the biggest fan of yogurt. My friends were gobbling it up though! I really enjoyed the olive oil cake and green apple/chartreuse sorbet.

702Fat and happy, we were ready for our bill. We were sent little mignardise on the way out which are small bites (almost like mints that go with a bill). We each got a vanilla caramel, coconut macaroon and coffee bonbon. I WAS SO FULL AND HAPPY.

695They only charged us for the three plated desserts and our water (first time I’ve had that happen…) so our bill only came to $55 with tax. We each paid $25, leaving a healthy tip for our waiter and waitstaff who took such good care of us. I had an excellent time at Deuxave and was so happy to be able to experience someone else’s menu!

701

On Tuesday, I divulge how to deal with crazy landlords and still walk away with a win! As stressful as adulting can be, it certainly isn’t boring. Have a great weekend eveyrone!

M

Bitte Chocolate!

As most of these stories go, I met Mike Hoffman in college through friends of friends. Mike ended up graduating a couple years before me and moved to South Carolina to pursue his dreams. After working for a few years, he turned one of his hobbies of making his own chocolate into a budding business, Bitte Chocolate!

630

I’m always looking for things to fulfill my life; finding my passions and making them prevalent in my day to day life. I think it’s really brave that Mike has taken this leap of faith to follow his passion. Check out the interview with him below!

Tell me about Bitte Chocolate! Where did the name come from?

Bitte Chocolate started my senior year of college. My friend Sarah and I started messing around with making chocolate. Well… it was more like she was watching while I made it but nevertheless she was there. I I started out by using different kind of beans and  a small food chopper to chop up beans and sugar. I had a hard time with texture/grittiness because I was using a mortar and pestal. Professionally, this process (called conching) takes about two days. My chocolate was very gritty, almost like Modica Chocolate  where they do not conch and the sugar is still big and gritty. 

After graduation I moved down to Charleston, SC and didn’t  make much chocolate at the time. I worked for a French Chocolatier for 6 months but became bored doing the same things over and over again. In the beginning of 2014, I bought equipment to really make chocolate. At first, I  was just playing around when my boss encouraged me to turn it into a business. I was skeptical; I didn’t want to ruin my love for making chocolate by turning it into a business and having to do it all the time. So I took it slow and never let it overwhelm me. It has slowly formed into what you see today after a year of formula testing and packaging design.


The name was the hardest part of the entire process. I wanted something  strong, classy, and not cheesy. I came up with a hundred different names but couldn’t decide on one. I always pictured something  that was short, sweet and too the point but could never quite put my finger on it.  I would dream about it, wake up and write the word but nothing seemed to fit. After about 3 months of brainstorming, I was bouncing ideas off of my roommate and she recommended something like bittersweet. It was too cute and nice; it wasn’t me. Then a light bulb went off! Bitte (bit-tah) is the German word for ‘you’re welcome’ or ‘please’. After researching, testing the word on friends and chatting with a german exchange student from high school, I settled on the official name Bitte Chocolate.I find that the word Bitte is a perfect fit for my chocolate as I produce chocolate with strong flavors uninhibited by vanilla or other flavorings. 

What inspired you to start your own company? How have you broken into the market?

Ever since taking a chocolate class in college, I fell in love and  knew I wanted to be a chocolatier. I feel like most great pastry chefs are great at chocolates. Chocolatiers are always seem very confident. I think I started this company because I saw a void in the market here. Charleston has such a great food scene- it’s impossible to come across a bad meal.  I figured that if there was any time to do it, it was now! It was perfect- I love to make it and market needs it. I have had a very soft opening for the most part, and I am just starting to sell to local businesses.

Explain the chocolate making process. How long does the entire process take?

Once I receive the beans, I roast them. I make sure to test the beans by eating a couple to double check they are up to my standard. I then winnow/ grind them. Winnowing is the process of separating the bean from the skin.  After grinding them, I add cocoa butter, sugar and sometimes milk depending on the kind of chocolate I am making. After, I put the mixture in a melanger which are stone rollers that crush the sugar small enough so it creates a smooth mouth-feel. This part of the process takes about two days. Once the chocolate is ready, I temper** and mold them. I let them sit, wrapped in foil for about 3 weeks to mellow out a hard acidic flavor from the beans. Once they age, I package and sell them! So the entire process takes a little over three weeks.

633 634

(**Side note: tempering is the process of creating a balance in the chocolate so it hardens quickly, can resist slight changes in temperature and moisture, and keeps fat from rising to the surface on chocolate)

Where do you source your ingredients? Any particular reason you pick that location to source from?

I get my beans from Peru. I’ve tried dozens of different beans but prefer the ones from Peru called Criollo beans. Criollo beans make up 1% of  cocoa beans in the world, but have the best flavor! I also get beans called Tumbes.They have a malty fruity flavor that really helps bring out the chocolate flavor!

How did you get started in the industry? What keeps you passionate?

I don’t know exactly how I got into the industry but I think I can speculate. As long as I can remember, I wanted to be a chef besides the usual pipe dream of astronaut or baseball player. Being a chef was the first real job I wanted to do. I hear from my friends that they got into the industry because they loved making things with the mom/grandmother or something cheesy like that but I just had the love of food in me.. In high school, I had figured out that I liked baking more than cooking which eventually lead me to pick the four year pastry program at Johnson & Wales University.

What keeps me passionate? What doesn’t keep me passionate is the real question. I love everything I do. Everything about chocolate is amazing. I love that I can be artistic as well as scientific. It’s hard to put into words the way I feel about my craft. I commit so many hours to my job and it can really wear on you but it’s still amazing to be able to produce these lovely works of art.I was sitting at a chef’s table, watching the wonderful ballet that is a kitchen and my heirloom tomato came out. Before I took a spoon and destroyed it, I stopped and took a step back and admired it’s beauty. I took a bite and savored every moment of that delicious tomato. I thought about everything that it had been from the farm to mouth. I feel like people need to see that food isn’t just a way to survive.

What’re your future goals for Bitte Chocolate or otherwise?

My future goals are just to grow. Right now, I am just doing it in the back of the bakery but would like to open up my own place when the right time comes. I have a couple of ideas brewing at the moment. I don’t want to get too ahead of myself or give away any of my secrets!

I have noticed in my time making chocolates, that some people are afraid to admit milk chocolate is there favorite. Milk chocolate shouldn’t just be related to Hershey products or other products loaded with sugar and vanilla. I’m confident I have a milk chocolate bar that people won’t be afraid to say they like! My milk chocolate uses high volume cocoa liquor and milk to give it a high end taste and a less sugary taste.

If you are in Charleston,  you will start to notice Bitte Chocolate popping up in local shops! We hope to start shipping this fall. You can go to our website at bittechocolate.com or follow us on instagram bittechocolate or on Facebook!

632I hope you guys enjoyed another inside view into the industry! I wish Mike the best of luck and I can’t wait to order chocolate bars from him! Check back on Tuesday for a new post!

Restaurant Review: Sofra Bakery!

I have a small history with this bakery! When I was finishing up my internship before graduation, I sent resume after resume to any place in Boston I was vaguely interested in. I had heard from a co-worker about this cool bakery called Sofra that focuses on using a middle eastern influence!

Ultimately, I ended up interviewing there and loving every moment of it but took an offer at Flour when it presented itself. All in all, I still had a great impression of Sofra and eventually wanted to go back as a customer. Maaaaybe it took me a little too long to go back (almost two years… oops), I finally managed to go!

616Sofra Bakery is located at 1 Belmont Street in Cambridge, MA. Right off of Mount Auburn street, it’s definitely accessible off of the 71 bus, and probably numerous others I’m unaware of. The bakery has a teeny tiny shared parking lot with just barely enough space for 8 cars but the surrounding streets are available for 2 hour parking.

Created by Chef Ana Sortun and Pastry Chef Maura Kilpatrick, the bakery is owned by Oleana Restaurant Group and works in conjunction with Oleana (the restaurant) and Siena Farms (where they source local products!). A store front selling Siena Farms products is located in the South End and I’m dying to go try out Oleana at some point! They’re also starting to do cooking classes in the fall!

617The bakery has a cute little porch for outdoor seating and a few tight tables inside accentuated by adorable middle eastern cushions and decorations. On the far wall in the back is an entire selection of retail products for sale as well as a cold case filled with grab and go items.

628 627 626

My roommate and I wanted to share everything (as usual) so we went for their egg sandwich, semolina pancakes, cheese danish and orange blossom morning bun!

624We started with the semolina pancakes topped with seasonal fruit. To be honest, the fruit was so sweet that I had trouble telling if they were peaches or apricots… (peaches, I think?). The fruit was cooked down into a syrup which replaced the typical maple syrup. The pancakes were the texture of a crepe except thicker. I was hoping that they might be a bit crunchier or offer a change in texture but they were still pretty tasty! A decent deal for $5!

621 619Next. we tackled the egg sandwich made with halumi, feta butter and bacon. Pretty sure it was the feta butter that sold us so easily- YUUUUUM. The bun was toasted and seasoned with black sesame seeds. The halumi and feta butter were SO good and I want them to be on every sandwich I ever eat for the rest of my life.

623The cheese danish was not a normal cheese danish… This one was made with raspberry, figs and sprinkled with pearl sugar. Which cheese danishes aren’t my favorite, my roommate really enjoyed this! And I thought it photographed the best of our spread, so I guess I can’t hate on it too much!

615I saved the best for last- the orange blossom morning bun. If you don’t know what a morning bun is, it’s basically chopped up pieces of brioche mixed together with cinnamon and sugar that, when cooked, becomes caramelized and gooey and delicious. THEN ADD ORANGE BLOSSOM ICING ON TOP!? Boom, delicious. All flavors I love. GET IN MY BELLY.

618625All in all, my roommate and I each only spent under 10 dollars and I left feeling full and satisfied. 10/10 would recommend. I’ll be back Sofra! Thanks for having us! As usual, I’ll be posting again on Tuesday, so be sure to come back! Thanks for reading and have a great weekend!

Treats and Snoozin’

I really do love brunch. It might be my favorite meal of the day. I think I’m the female version of Ron Swanson when it comes to breakfast. Gimme all the eggs, toast. bacon, sausage, cereal, pastries, grits, biscuits, fruit, etc etc etc you name it. GET. IN. MY. BELLY.

I don’t get to brunch very often, since I typically work on the days where brunch is conventionally served, but that doesn’t really stop me from seeking out some of the best brunch places near me. If you’re on the outskirts of Boston, get ready for my compiled list of best brunch places I’ve found (or am dying to try)!

Newton:

The Village Cafe–  We live fairly close to this cafe and it’s one of our favorite spots to hit up! It’s paaaacked with locals on Sundays but everything is homemade and cheap! You can get the “Village Special” or the “Hungry Man” which gets you a selection of a little of everything- my favorite!

Brighton:

Cafe NationThis place has a really cool and low-key vibe. It’s a great place to just sit and get some work done with a coffee and breakfast sandwich! It’s immediately off of the 57 bus line with plenty of shops around it for people watching!

Dash CafeI’d recommend this place if you wake up late enough to want a sandwich instead of more breakfast-y type foods. They have a killer lox bagel with cream cheese, lox, bean sprouts and more which more than fills you up!

Moogy’sThis was the first place my roommate and I went to when we moved into our apartment. The food is super cheap and the place is pretty informal where you have to sit yourself and order your food at a window. There are plenty of creative brunch options to choose from!

FuelI just discovered this place today! It is right next to Moogy’s very close to Brighton Center. They have tons of tables and different seating arrangements for casual dining, catching up with friends or even tables to get work done! Their wifi is free and easy to connect to so it made a really great place to work and write a blog post! They had some really excellent homemade pastries: muffins, scones, cookies, etc as well as a fun menu for different drinks and sandwiches. I tried the Hazelnut Nutella muffin- yum!

609Allston:

The Breakfast Club: I haven’t been here yet, although I see a long line wrapped around the store every weekend on my drive to/from work! It’s right near the end of Harvard stadium and seems to be a Harvard favorite! Can’t wait to give it a go!

Bruegger’s Bagels: yes yes, I know this is a chain. But I really enjoyed a salt bagel from this location and will definitely be stopping back here to buy half a dozen to freeze for the future!

Fenway:

Eastern Standard: I haven’t technically been here for brunch yet, but I was there for drinks and appetizers. This place is really classy and right next to Fenway so it’s always packed, day or night. This seems like an excellent place for a girls fancy dress-up brunch or a place to bring parents/in-laws!

Coolidge Corner area:

RibelleI wrote a review on brunch at Ribelle that you can check out by clicking here! I can’t wait to go back for brunch another day- SO delicious.

198

Cambridge:

The Friendly Toast: Vegan/allergy friendly brunch place that is FULL of character. It has some very interesting menu choices and combinations but the decor almost gives you even more to talk about! In the summer, they also have a small area of outdoor seating!

607Flour Bakery + Cafe: Maybe I’m biased because I worked here for over a year making all of the pastries and bread, but Flour is hands-down one of the best brunch/lunch places I’ve ever been to. Everything is made in-house, fresh daily by people who are passionate and hardworking. Recommendations include: the french toast, an egg bacon sandwich, sticky buns, banana bread, breakfast pizzas, cinnamon creams, blueberry muffins and butter bretons. CALORIES DON’T COUNT IF YOU WISH HARD ENOUGH!

Downtown:

The Taj Hotel: Also perhaps another biased opinion since I work there currently, but Sunday brunch is well thought out and executed. All of the pastries are changed from week to week by the discretion of the pastry team but there’s also a hot line, a raw bar and other little samplings. Brunch is held on top of the 16th floor overlooking some of the most breath-taking views of the city. This is a perfect place to celebrate something: an engagement, graduation, baby announcement, etc. However, it does come at a price ($80 a person, eek)! Reservations need to be made in advance but it’s well worth it for a big life event.

470The Thinking Cup: I haven’t been here yet but I’ve heard nothing but good things! I can’t wait to spend a rainy morning before work here!

Any other suggestions out there?? I’m on a never-ending journey to find the best brunch in the city! Let me know what you think; I want to hear from you! Check back on Tuesday where I show you how I made a DIY succulent wall!! Eeeeeep who doesn’t like little baby succulents!? Thanks for reading and I hope everyone has a great weekend!

Job Update #2- Taj Boston Pastry

In the past couple weeks at the Taj Hotel, I’ve been learning so many new things! I started training on the closing shift (2-10:30pm) which was a tough adjustment of my sleep schedule where I fell asleep at 8 or 9 to wake up at 3am. The closing shift is focused on night time banquets; this includes anything from holiday parties, award receptions or even weddings!

Since my day begins at 2pm, I try and wake up by 9:30 to go to the gym/eat breakfast/get stuff done before I take a 12:45 bus to work. Unfortunately, I never feel as productive on those days as when I open but it’s definitely given me more of a chance to go out at night and meet friends for a drink which is great! My schedule is ever-changing making my life totally refreshing- each day brings something new.

When focusing on banquets, we work at least two days in advance. On the day of an event, we typically only have to plate up the dessert and put their final touches on before pick up. What’s cool about banquets however is that the items we have to make is contingent on the guest! Some days it’s mini boston cream pies and another customer might was key lime tarts. I’ve also made tiramisu verrines, assortments of cookies, macaroons, cannolis, etc.

On the occasion that a wedding is happening in the hotel, the clients must buy their cake from us. They can get a dummy cake (fondant decorated Styrofoam) and sheet cakes (square cakes, plainly decorated to feed the masses) or they can just order a decorated cake. The most expensive cake I’ve seen ordered so far has totaled up to $3,000 for 100 guests! That’s $30 a plate per guest! If it’s a dummy cake, we often spend weeks in advance planning the decorations, shape, colors, execution, etc. of the design. Many hours of man-power go into making something spectacular which is why the cost is so high!

Check out some of my pictures below of some of the work I’ve been doing!
Hungry, yet?

544

Caramel Whisky Verrine

545

Lemon Meringue Tarts

542

Midnight Torte

546

Galaxy Chocolate

547

Peach Cobbler

548

Pecan Caramel Verrine with Candied Pecans

551

Making Chocolate Cigarettes!

552

Pile of finished cigarettes :]

553

Apple Pie Macs: green apple gelee, caramel cinnamon ganache, brown butter crumble

Check back on Tuesday for a blog about some of my current book recommendations!

Kitchen Aid Ice Cream Maker Review!

So for my birthday, I asked for the ice cream maker attachment made by Kitchen Aid to accompany my mixer. At full capacity, it can make up to two quarts of any type of ice cream or sorbet or frozen treat. So being that I’m just me, myself and I, this sounded perfect. Who doesn’t want to take two quarts of ice cream to the face?!

484The ice cream maker is $99.99 at retail value but can sometimes be seen on sale at places like Kohl’s in the home-goods section. Plus, Kohl’s almost ALWAYS has some type of promotion running which is how I got my attachment for $75 instead!

So the first time I used this machine, it was a complete disaster. It basically comes in three pieces- the mixing bowl, and two pieces that make up what’s called the dasher. One piece attaches to the top of the mixer (no matter the style of mixer you have) and it has jagged teeth facing down. Those teeth then line up with the other piece kind of like gears, and then will push against each other to churn. The other plastic piece with up-ward facing teeth looks like a square version of the paddle attachment. The major problem that I have with these pieces is that they’re made of plastic. PLASTIC? I wish they came as more durable pieces given that you could’ve paid $100 bucks for the attachment.

483

Here’s about how my horror story went down- I had frozen the bowl overnight in my freezer so that the liquid inside the bowl would be cold enough to help my sorbet form it’s ice crystals. When I was assembling the pieces, I was being very careful to read the directions and follow the instructions. HOWEVER, there weren’t any pictures and I suppose I didn’t understand how it worked… At last, I poured the liquid in which immediately began to freeze and flipped my mixer switch to the absolute lowest setting. However, something happened where the teeth weren’t lined up properly and the ground against each other causing the plastic to break and jam into the bowl!

So here I was, the mixer head locked and the pieces jammed below. There was no way for me to unlock the head of my mixer so I stuck my hands in the blueberry sugar juice (for blueberry sorbet) and stained my hands trying to un-jamb the pieces. After a minor panic attack and a 20 minute call to my mom, the pieces miraculously un-jambed themselves. I still have no idea how this happened but thank the lord.

So here I was, with broken plastic pieces and a dent in the mixing bowl of a present I had just gotten for my birthday and never officially used. What the fucking fuck!? Still on the phone with my mom, she told me to make sure that my mixer was also still working. So I plugged it back in and turned it on the lowest speed and IT DIDN’T FREAKING WORK. So NOT ONLY did my attachment break, but it also broke my $300 mixer!!! So I know that this sounds like a horrible equipment review, but I promise it has a happy ending.

I ended up calling customer service at Kitchen Aid and they replaced my ice cream attachment AND mixer for free. They sent me the new equipment in a pre-paid shipping box so I could send back my old mixer to be re-furbished by the company and then re-sold. They were quick, prompt and VERY polite. Probably one of the best customer service experiences I have ever had. So despite all the drama surrounding my first use of the equipment, I was ready to give it another go-around.

The first recipe I tried was their French Vanilla ice cream recipe which you can see below. YUM. It was so creamy and delicious and fatty and everything I want ice cream to be! Check it out!

Ingredients

600g milk
6 large or 7 medium large egg yolks
¾ cup sugar
2 tsp vanilla extract or 1 fresh vanilla bean, split in half and seeds removed.
300g cream

Method

1. Heat milk in a heavy based, non-stick saucepan, stirring often until very hot and without boiling or scorching milk. Transfer to a jug or bowl with a lip and set aside.

2. Whisk egg yolks and sugar together in a separate bowl.

3. Gradually add hot milk and vanilla and mix until well combined (called tempering!). Transfer mixture back to saucepan. Stirring constantly, cook for about 8-10 minutes over a very low heat until mixture thickens and lightly coats back the spatula (called nappe!). Mixture must not boil or it will curdle, however it will be quite hot and a little steamy. Be patient with this step do not rush making the custard.

4. Whisk in cream and refrigerate overnight!

5. Assemble drive assembly, freezer bowl and dasher (as per instruction book). Turn mixture to speed 1, slowly add cooled custard to freezer bowl. Churn for approximately 20 minutes or until a very firm soft serve ice cream results.

6. Immediately remove ice cream to serving dishes or transfer to an airtight, sealed container and freeze for 4 hours or until frozen.

7. Remove ice cream for about 5 minutes before scooping. Homemade ice cream is harder than commercial ice cream so remove from freezer and allow to soften slightly.

I think I would give the Kitchen Aid Ice Cream Attachment 3.75 Abby stars. I’m not a fan of the plastic dasher pieces and that you cannot find their individual replacements online at sites like Amazon or Ebay in case only those pieces break or crack. I also don’t love that you have to freeze the bowl almost 24 hours in advance and if your freezer is as tightly packed as mine, you’ll have trouble making space for it. However, once I finally watched a helpful assembly video on YouTube, I had a blast making and eating my creations! I would also give Kitchen Aid Customer Service 5 stars for all of their help in this long and frustrating process. The ice cream is great to have if you want to WOW someone for dinner or if you’re just having a terrible day and need a large helping of the fruits of your labor.

What do you think? How many stars would you give the Kitchen Aid Ice Cream Maker Attachment? Let me know what you think of the recipes! Have a great weekend- stuff your beautiful faces for me! Next Tuesday will be another blog about my vacation in Myrtle Beach! So come back and check it out!

Homemade Oreos!

Oreos are my weakness. They’re so tasty. I can open up one of those packs and just go ham with a big glass of milk. So when I figured out how to make my own Oreos that are the same, IF NOT BETTER, I’m in big trouble. Big big big trouble. Hence why I want to get you guys in trouble too so we can all eat mass amounts of Oreos together and gain oodles of weight and be happy, content, Oreo-filled people. Okay? Okay. Here’s the recipe!

Oreo Dough:

1 cup (2 sticks) unsalted butter
3/4 cup granulated sugar
1 cup semi-sweet chocolate chips
1 tsp vanilla extract
1 egg
1 1/2 cups all-purpose flour
3/4 cup cocoa powder
1 tsp salt
1/2 tsp baking soda

1. Melt the chocolate in a microwave safe bowl at half power in 30 second increments just until it’s fully melted with no lumps. Make sure to mix with a rubber spatula periodically to keep the chocolate from burning.
2. In a stand mixer, combine the softened butter and sugar. Cream the two together with the paddle attachment until light and fluffy.

474
3. Add in vanilla extract and chocolate and mix until combined. Be sure to scrape down the sides of the bowl. Add the egg and mix until combined again.

475
4. In a separate bowl, whisk together the flour, cocoa powder, baking soda and salt. Add into the wet ingredients and mix until just barely combined.

476
5. Dust the counter with cocoa powder and begin to roll the dough into a log.

477
6. Transfer to a piece of parchment paper and roll up the whole log to refrigerate for a couple hours until the log hardens.
7. Slice the log into 1/4″ slices and bake in a 325 degree oven for 20 minutes.

478

Oreo Filling:

1.5 lbs confectioners sugar
2 tsp vanilla extract
4.75 oz Crisco
1/4 cup hot water
1 1/2 T granulated sugar

1. Place the confectioners sugar, vanilla, and Crisco into a stand mixer and mix with the paddle attachment.
2. Slowly add the hot water as it’s mixing and add more hot water a dribble at a time if needed based on what consistency you’re aiming for. 3. Once the desired consistency is reached, add the granulated sugar last and mix until combined.

479
4. Fill your oreos with a piping bag (you can just make one out of a Ziploc bag too) or just eat the filling with a spoon! Whatever your little heart desires.

480

YUMMYYYYYY. You could even just use the filling as a dip and throwback to the 90’s as if it’s Dunkaroos! Hope you enjoy your homemade oreos and have a great weekend! Check back on Tuesday for a next post on the blog! Thanks for reading!