They're back! Order an assortment of festive strawberries for your loved ones.
What a better way to say happy birthday than surprising that special someone with a couture cake!
So I just finished my video of the Atlantic Baking Expo 2012. It's my little video summary of what was there.
If by chance you missed it and wanted to go or just the least bit interested, click HERE!
Today was a pretty cool day. I was in class nearly burning my eyebrows off from setting a pan of brandy on fire...
(Which by the way I made some awesome Sauteed chicken with tomato brandy cream sauce. If you'd like the recipe read further :D) And who walks in but my Cake Decorating and Baking Chef instructor and a big part of why I started baking. We start talking about the Baking Expo in AC, and she tells me of a whole other expo but one geared more towards Cake Decorating. Supposedly this expo is almost 10 time better than the one I'd seen and of course I just missed it by one week, so I've got to wait til next year. I was so into what she was saying, that I completely missed the name of this expo (how that happens I don't know). BUT, I know I've got some research to do. So, if anyone knows of any other cake or baking expo's please write me and share the info.
Okay so this is a Northern Italy Chicken recipe, its finished with a great blush sauce and it only has but five ingredients so it's quick and easy.
*Sauteed Chicken breast with Tomato Brandy Cream Sauce*
6 Skinless boneless Chicken breast
1 large Shallot (small diced)
1/4 C. Brandy
1 1/2 C. Heavy Cream
1/3 C. Tomato Sauce
Oil (As needed)
Garnish: Chopped basil or a basil chiffonade if you're fancy
Preheat oven to 350.
1) Heat your skillet with a little oil until hot and sear your chicken breasts on both sides. About 4 minutes per side. Place the chicken on a sheet tray to finish cooking in the oven for about 20 min. or until an internal temperature of 165 degrees is reached.
2. While the heat is still on high, add chopped shallots and saute for two minutes. Remove your pan from the fire and CAREFULLY add brandy. Set pan back on the fire and CAREFULLY tilt to flambe. (If you don't feel comfortable, let simmer until the alcohol cooks off)
3. Add your tomato sauce to the pan and stir. Then add cream and turn down the heat. Reduce the sauce by 1/3. When chicken is done, slice on an angle into four and put onto your serving dish. Pleasantly pour your incredibly delicious sauce onto your finger lickin' chicken and garnish with fresh basil. Lastly, go to town.
~Love on a Plate~
10:30 PM No comments
I'm sooo sooo excited to present to you all....my first video. ::Nervous:: I did this video earlier today as a splurge of the moment type thing. It's crazy how even behind a camera you can be nervous lol. But I did my best :D I just hope you all like it. With time comes perfection so just remember it's not perfect, yet. BTW, tomorrow I'll be attending the Atlantic Baking Expo 2012, in Atlantic City. If you guys remember I put a few pictures up of the expo from 2010. I'll be taping and snapping pics as I walk around, I hope to find some great stuff. So, again, here's my video debut!!! I hope you guys try to make this at home, and let me know what you think!!
|mini photo shoot|
~Love in a Cupcake~
Whoa, too much time has passed.
I have good excuses.
1. My pictures are out of order and are saved in about three different places: camera, tablet, computer.
2. I had to wipe my computer out because I was getting the "blue screen of death".
See, good excuses...
So now that everything is back to
normal, things have been going pretty well thus far. Even though this years event list seems to be low, I'm getting into other things. I've started seeking new life and new civilization, to boldly go where no girl has gone before....to much Star Trek. But really, the one thing I get asked the most besides "Are these cupcake candles or are they edible? They're not edible are they!!?" is "Do you have a shop? WHY NOT!?". Yes, I get yelled at, at these events LOL. My response, "I want one but...." you can probably finish the rest. When's the last time you've heard of a young college student with enough money to open a shop. Possible sure, depending on the circumstances, but I do fit into the category of 'normal college student'. Where success and riches will come one day, but not today. Trust me guys, if you've read my posts you know my need to be in my own bake shop A.S.A.P, but for now...I can work on winning all of your hearts one cupcake at a time :) However, it looks like I will be a part of an up and coming bakery, but more info on that later.
Speaking of winning your hearts, I've created literally one of the best cupcakes I've ever had. It's simple but sooooo good. I was staring at a bowl in my kitchen filled with about 20 oranges that would probably go to waste. In front of me, a huge bowl of vanilla batter and with a little spice and something nice voila...the Orange Spice cupcake was created. I wanted to do something involving oranges but had no idea how that'd work out. But, it was Amay-zing. And it's topped with a beautiful homemade candied orange slice.
On my MCC Facebook page, I asked if I should start making couture cake vids, everyone said yes. So, if I could find a cool way to set everything up, I think it'd be a great way to introduce myself to a wide range of cake lovers. And if you haven't seen my >>>FACEBOOK PAGE <<< plz do, I'd love to see who checks out my page and I'd appreciate the support :) So "Like" it, and lets be friends K? thanks! Alright time to post pics.
|Vanilla Wedding bouquet|
|Tasting- Vanilla, Carrot, Red Velvet|
Thanks for Coming!
~Love in a Cupcake~