Cinnamon Buns

In last night’s first Enriched Artisan Bread class we made Cinnamon Buns! But we had options to make different varieties: Traditional, Honey Glazed, and with Ground Hazelnuts.

Now we only had two trays to actually make the Cinnamon Buns in, so I went with the Traditional and theΒ Honey Glazed. I figured I would tryΒ how the Traditional would turn out with its delicious icing on top, as well as go the Honey because it reminds me of the Chelsea Buns I made in Breakfast Breads with the gooey sticky glaze. πŸ™‚

The Honey-Glazed Cinnamon Buns after being flipped out of the pan. Ooey gooey goodness! πŸ˜‰
A close up shot of the Honey-Glazed Cinnamon Buns.
L to R: Honey-Glazed Cinnamon Bun, and Traditional Cinnamon Bun.
L to R: Honey-Glazed Cinnamon Bun, and Traditional Cinnamon Bun.

Blondies and Brownies ;)

Today in my Bars and Squares class we made Pecan Blondies and Decadent Chocolate Brownies. Yummy! πŸ˜€

The Decadent Brownies were made with Dark Lindt Chocolate, and had chopped walnuts mixed in. They were then covered with a Dark Lindt Chocolate Glaze and sprinkled with more walnuts. Mmm mmm good!

The Pecan Blondies are supposed to be the “opposite” of a brownie, and have a butterscotch flavour. The have chopped pecans inside, and were sprinkled with icing sugar. πŸ™‚

Pecan Blondies. πŸ™‚
Pecan Blondies.
Decadent Chocolate Brownies.
Decadent Chocolate Brwonies with walnuts.

Miniatures! :) … and Enriched Artisan Breads.. Mmmm…

I’m excited!!! πŸ˜€ ……. I just registered for two new classes. Woohoo!

Advanced Baking and Pastry Arts Skills – Miniatures
Petite in size, elegant in presentation and grand in flavour, miniatures are all the rage in the culinary arts world. Intended for the practising patissier, baker or chef, this course explores a variety of complex approaches to pastry arts, including miniature cakes, cookies, tarts and more.

Enriched Artisan Breads
Get back to basics by learning to make sweet, soft, enriched artisan breads. Focus on the traditional artisan mixing, kneading, folding and shaping techniques. Use essential bread-making skills to produce a variety of the artisan breads taught in class, including brioche, babka and severin.