Friday, August 5, 2011
Sunday, June 19, 2011
Tuesday, April 26, 2011
6 - $10.00
Call or e-mail me for more details... Dabeyta@hotmail.com or 805-720-0327
This dessert I can't take credit for, it was all Shawn. I absolutely love Strawberries and was so excited to wake up to this and to find out they weren't previously warmed up. Call me crazy, but I do not like fruit that has been warmed up and more than that I do not like pie crust! The recipe for this delicious dessert is located below.
- 2quarts fresh strawberries , washed and hulled; one quart halved (4 cups); remaining quart sliced lengthwise into 4 to 5 slices (see illustration below) (4 cups)
- 1cup granulated sugar
- 1tablespoon powdered pectin for lower sugar recipes (such as Sure Jell)
- pinch table salt
- 3tablespoons cornstarch
- pinch ground cinnamon
- 2tablespoons lemon juice from 1 lemon
- 1/4teaspoon vanilla extract
- 1prebaked 9-inch pie shell (see related recipe)
- 1. Puree 1 pint (2 cups) halved berries in blender or food processor workbowl fitted with steel blade, scraping down sides as necessary, until smooth (you should have 1 1/4 cups; spoon off any extra). Bring puree, sugar, pectin, and a pinch salt to boil, stirring occasionally, in medium saucepan over medium heat. Increase heat to medium-high; boil hard until sugar and pectin are dissolved, about 1 minute. Off heat, skim foam from surface with large spoon.
- 2. Meanwhile, mix cornstarch and 1/4 cup cold water in small bowl until absolutely smooth. Off heat, add cornstarch slurry to strawberry mixture, then return to boil, stirring constantly, over medium heat. Reduce heat to medium-low and, continuing to stir constantly, simmer until mixture becomes thick and clear, about 3 minutes. Off heat, stir in cinnamon, lemon juice, and vanilla. Transfer glaze, reserving 1/4 cup for topping, into large bowl; cool to room temperature, at least 15 minutes.
- 3. Using a rubber spatula, fold sliced strawberries into large bowl of glaze, turning several times to coat thoroughly. Turn glazed berries into pie shell; spread evenly and smooth surface with rubber spatula. As in the photo, place berry halves in concentric circles, flat side down and pointed ends toward center, starting at center and working toward the outer edge. Stir 2 tablespoons water into reserved 1/4 cup glaze to thin; brush over berry halves to finish pie. Refrigerate until cold, at least 2, and up to 6, hours. Serve.
Tuesday, April 12, 2011
6-11 $1.50 each
12-23 $1.25 each
24+ $1.00 each
I am now offering cake pops arranged in baskets or other containers. E-mail or call me for more details email@example.com or 805-720-0327. Also keep in mind that I also make other tasty treats. You request it and I'll make it!
Monday, March 28, 2011
Monday, February 21, 2011
So for Valentine's Day I decided to do something I had yet to do. I offered a couple specials to get the word out about Cake Pops.. I also had these really cute 4" heart shaped cheesecake pans that I've had for a while and had yet to do anything with. The specials I offered were a 4" Vanilla Raspberry Swirl Cheesecake for $7.50 and a dozen Valentine's Day themed Cake Pops for $15.00. They were both a hit and I had a lot of fun making them. I also made some Red Velvet Cupcakes for my best customer Tim.
Wednesday, February 2, 2011
Tuesday, February 1, 2011
About two years ago my life was going through a bunch of changes and I decided I needed to make some major improvements. I was no longer happy with my job and knew I needed something different out of my life. I woke up one morning and as my mother and I were headed off to work I looked at her and said, "Mom I want to become a baker." I went back to school fulltime and worked my butt off. I am happy to say that as of 2 months ago I am now a certified baker at Panera Bread in Santa Maria. It's hard work but every night I get to do what I love the most BAKE! I go to work at 10pm and I leave at 6:30am. At first it was really hard to get used to. I was also still working at Michaels for the first 2 months after becoming a baker. I soon realized that wasn't the life for me. I left Michaels to devote all of my time to living my dream of being a baker. I have included some pictures of the products I bake every night... enjoy!