Tons has happened. And I can’t believe it’s almost February! I’m halfway through an Art of Pastry course, and just had my first winterlicious dinner of the year! It’s cold and snowy, but my apartment is being redecorated and reenergized. I’ve been doing plenty and baking lots! And most recently, I got an iPhone, so there are so many unnecessary photos being taken. Rather than splurge a whole whack of life deet’s, I’d rather share via foto. Here we go:
In my pastry class we made puff pastry from scratch. It was a lot of fun – we made tons, and used it for turnovers, apple strudel, palm leaves, and my personal favourite: Strawberry Napoleons. These were amazing – fresh strawberries and homemade pastry cream was used to sandwich these together.
Thanks to my friend Adelle, I have a new favourite snack. Heat your oven to 300 degrees fahrenheit, line a baking tray with parchment or silpat – evenly arrange salted pretzels, until sheet is covered. Place either a rolo or slice of snickers bar on the top of each pretzel, bake for 4 minutes. Remove from oven – press a pecan into each rolo, use another pretzel (or just leave as is) on top the snickers bar. Let cool, and enjoy or store in air tight container.