Experimenting with Recipes

Hi everyone!  I have not stopped blogging, I have been extremely busy revising recipes.  I have been fortunate enough to be able to share a kitchen with Perfect Pastry.  I am getting together samples for restaurants and cafes.  Also the owner at Perfect Pastry wants to sell my small tarts.  This is an exciting time for me, I am so happy to be able to bake professionally again.  I do bake out of my home, but there is something about a commercial kitchen that gets the motor running!  Please be patient with me, I will be back to a new blog in no time.  Thanks for viewing my blog, I have reached my twenty-fifth blog! Yahoooooo!

Take a look at some of my creations, I put a lot of time into them.  I now see why the Chef back in pastry school told us that sometimes recipes cannot be cut into half.  I tried to do this to my Cocoa Mocha Torte recipe and it did not come out.  Does anyone know why some recipes cannot be cut into half?  I really want to know the reason.

These large tarts are for wholesale and the small tarts are for retail sales. (I haven’t perfected scratch and sniff yet for these photos!)  Creamsicle Cheesecake Tart

Caramel Walnut Torte

My favorite, Cocoa Mocha Tart.  This has a dense chocolate bottom layer and a fluffy light cocoa and Kaluha top layer.  The best of both worlds to me!

This is the Rasperapple Tart that I blogged about.  This is a small 4″ tart.  I love to warm this up and put a large scoop of vanilla bean ice cream on top.  Give this a try if you haven’t yet, I now like this better than just a plain apple pie.

I will be back blogging soon!

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