A twist on chocolate pies.

Last night’s pie class was all about chocolate pies! But we didn’t do your typical chocolate pies.. oh no, we added a twist. The two pies we made were Chocolate Pecan Pie and Chocolate Maple Walnut Raisin Lattice Pie.

Both pies have a delicious chocolate crust. Both had a sweet syrup  that enveloped their fillings (pecans, and walnuts and raisins)… yum! And both were alot of work!! Hahahaha… 😉
But both were super tasty. 🙂

Chocolate Maple Walnut Raisin Lattice Pie.
Chocolate Pecan Pie.

 

Fruit Flans!

Can food be beautiful?
Yes, it can!
Last night’s class is a prime example of food, and even more so, dessert, being truly beautiful.

Fruit flans are a pastry crust shell, that has its inside coated with melted chocolate. My chocolate was flavoured with an orange oil. Then a pastry cream was poured into the shell until it reached the top edge. Next the top of the dessert was decorated with colourful fresh fruit. I used strawberries, mandarin oranges, pineapple, kiwi, and peaches. But other fruits like raspberries, blueberries, and blackberries are yummy alternatives. Then all of the fruits and the top of the outer edge of the crust were glazed with an apricot glaze to preserve the fruit. And lastly, along that outer top edge of the crust, almond slivers were sprinkled.

Gorgeous!

Putting the finishing touches (almond slivers) on my Fruit Flans.
A look at just how beautiful food can be - Fruit Flans.

Boston Cream Pie and Quiche!

So in other words.. I made lunch and dessert in last night’s class! hahaha

First and foremost.. it was ALOT of work! Wow. I was so exhausted at the end of that class, every inch of me was hurting and tired. I was literally dead on my feet. But it was well worth it.

Throughout the night we were alternating between the two items b/c of how different parts of each had to be prepared or what the required prepare time was, or what the required bake time was. When all was said and done, I ended up w/ a beautiful and delicious Boston Cream Pie made w/ sponge cake, pastry and whip  cream, and glazed w/ a chocolate icing. I also ended up w/ a fabulous Goat Cheese and Sundried Tomato Quiche. I even added finely chopped chives and jalapeno peppers to add a little bit of a kick to it. Yum! 😉

Boston Cream Pie.
Quiche.
A yummy slice of Quiche.

Swiss Rolls!

Last night’s class was quick and surprisingly easy. We made Swiss Rolls. Swiss Rolls are cakes that are made of sponge cake and filled with jam.

My Swiss Rolls were golden sponge with raspberry jam. Then they were covered with whip cream. I did two different sizes – one long and narrow, and one shorter and fatter. I also decorated the sides of the long narrow Swiss Roll with almonds. They both looked very festive and tasted yummy! 😀

Swiss Rolls.

Art of Breads.

Its official! I have registered as of today for the Art of Breads!!! Yay!

Okay, okay.. so classes don’t technically begin until May 6th, but I am excited and I just had to tell you. I have always wanted to know how to bake bread from scratch. In this class, I am going to learn how to bake both pan and hearth-type loaves using a variety of flours.  I can’t wait! 🙂

Tart, and Spicy?!

Yup.. tart and spicy.. but just not together! 😉

Last night’s pie class was great. We made tart Lemon Meringue Pies, and spicy Pumpkin Pies.

The Lemon Meringue Pie is very tart and yummy. I ended up “peaking” my meringue in the more traditional way. Most people just piped the meringue. It was easier to torch by doing it that way. But since when do I do things just because they are easy?! Never! hahaha. Though I must admit, it was tricky torching in between the peaks, down in the valleys. But you know me, I’m up for a challenge.. and I WAS triumpant! 😀

The Pumpkin Pie smells so unbelievably good, its crazy! While making the pie; while the filling ‘sat’; and after it was baked, I was amazed at how good it smelled. The cinnamon and other spices were so aromatic, it made my mouth water. Once baked, I decorated the pie by piping a whip cream border. 

Yummy!

Lemon Meringue Pie.
Lemon Meringue Pie.
Pumpkin Pie.

 

Black Forest Cake.. yum yum yum… ;)

Black Forest Cake. Yum yum yum… hahaha! 🙂

Last night’s class was great. We made Black Forest Cake. And when completed, it looked like it was made by a professional chef! Perfect in every way! 😉

Why I am constantly amazed at how well everything turns out, I can’t explain it. But I am. I am just a student afterall. But I surprise myself every time. I surprise myself at how amazing and professional my desserts look, and how incredible they taste. And this was nothing new this time.

The only thing I can say is that the cake tasted BETTER than it looked, if that’s even possible!  😀

Piping whip cream rossettes.
Black Forest Cake.

Fruity Pies!

Fruit was the theme for last night’s pies class. We made Strawberry Apple Crumble Pie and Cherry Cream Cheese Struesel Pie. And they both turned out amazing!

The first pie we made was the Strawberry Apple Crumble Pie. It was packed with lots of apples chunks and strawberries. I must admit, it was alot of work, but well worth it. And I just love crumble topping too!

Strawberry Apple Crumble Pie.
Inside peek at the Strawberry Apple Crumble Pie packed with yummy strawberry and apple chunks. 🙂

The second pie was the Cherry Cream Cheese Struesel Pie. It too had the crumble topping, otherwise known as “struesel”. It was essentially a layered pie with cream cheese, and cherry filling alternating within the pie. It was baked, but unlike cheese cake which is also made with cream cheese, the texture of the filling wasn’t baked as firm. Instead the filling was left creamier, yet oh so delicious!  🙂

Cherry Cream Cheese Struesel Pie.A delicious slice of Cherry Cream Cheese Struesel Pie. 😀
A delicious slice of Cherry Cream Cheese Struesel Pie. 😀

Piped Spritz Cookies….

Shortbread cookies!! 🙂
And probably the best shortbread cookies I have ever had (let alone made). They were very light in texture, and super yummy.

They were actually very easy to make.. quick to bake.. and then alot of the class I spent my time decorating them and dipping them in melted chocolate. I think the toughest thing was the piping of the cookie dough onto the cookie sheets. After awhile you started to feel it in your hands and arms.. hahaha. Oh well, I’ll count it as part of my workout! 😉
I piped a bunch of different shapes: rossettes, fingers, hearts, and “s” shapes – both forward and backwards.

Then the decorating consisted of anything my mind wanted and could create. I love chocolate, so most of the cookies had chocolate on them. Whether drizzled or dipped.. heck, even dunked!.. there was lots of chocolate. Some cookies had icing sugar sprinkled on top as well, or had a cherry baked in the centre.. or a combination of everything! And some even were sandwiched together with raspberry jam in between. But all of them turned out so beautiful and delicious looking, that they were almost too pretty to eat!

I said.. “almost”.
😉

Piped Spritz Cookies. 🙂
More Piped Spritz Cookies.
And.. even more Piped Spritz Cookies! 😉

Art of Pies.

Last night marked the first class of my Art of Pies classes. First we made pie dough, enough for week #2 and #3. Then we made a Custard filled Phyllo Pie with an Orange and Cinnamon Syrup. It was good. I have never worked with phyllo pastry before, so I was unsure of what to expect. But its great. The result is light and flaky, and super yummy. I’m definitely going to have to use that again in the future.. and not just for pies either. 😉

Next week’s class: a Cherry Cream Cheese Streusel Pie and a Strawberry Rhubarb Apple Crumble Pie. Yummy!
(And yes.. you read that correctly… I’m making 2 pies next week!) Ha!
😀