Thursday, February 24, 2011

Before and After San Diego


So I usually try to write a blog once a week, but these last two weeks have been busy. First was Valentine's Day, and then it was me and Chuck's two year anniversary and we went to San Diego.It was my first time seeing an ocean (I'm from the midwest, so that pretty much explains it). It was so much fun, even though it rained most of the time. We went to sea world, and the beach, got sushi, and just had a great time away from work.

Before that though, was Valentine's day. I did happen to make S'mores cupcakes finally. They turned out okay, and since it's been a while, I can't remember exactly what I wanted to change, but it was a chocolate cake with crunched up chocolate covered graham crackers filled with buttery marshmallow cream and topped with chocolate ganache and a toasted marshmallow and piece of graham. The marshmallow cream melted into the cake and was delicious. I could have ate it plain.








After this was San Diego, and when we came back we still had two days off and I wanted to make bagels. They were actually very easy to make.


I will admit though, they didn't quite have that "bagel" taste. But I am used to eating everything bagels, so maybe a plain bagel just isn't my thing. First try was a success though. One more step to expanding my skills and someday having my own bakery.




Next week my aunt is coming to visit all the way from Indiana, and I'm really excited. She and her husband, and my parents will come to my house, and I'll probably make a nice dinner. Hopefully my brother will come too, with his wife and kids. I now have to plan a dinner and dessert. After that, Chuck's grandpa is coming to visit for a week and a half and we're throwing him a surprise birthday party, and I think I get to make the cake. So then I have to work on that. I'm really trying to do new things and practice makes perfect. Now I have to go to my real job, but hopefully I'll have some creative things to post soon.

1 comment:

  1. Try getting some malt syrup and adding it to your bagels. Also, if you add some vital wheat gluten to the flour, you'll get much, much chewier bagels, which is way more bagel-shoppy. That should also help you get a tighter crumb, which is definitely more typical of bagels.

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