week 2 and part of 3

So this week was an introductory to our kitchens. We learned the basics of the pastry world such as meringues, cream for the cream puffs, the puffs for the cream puffs, etc. And this week we are starting to work with chocolate and boy is it messy!!!!!  This morning I went to the train station nice and early and thought to myself (which I never thought I'd EVER THINK living here) wow, 35 degrees today, it's warm!!! And now you all think I'm crazy hahaha.
This weekend for MLK Day, we went to the Field Museum and the Sears Tower at night which was AMAZING! Seeing all the city lights from 103 stories up is breathtaking.

These particular photos were taken on the 103rd floor of the Willis Tower (Sears Tower) by Stephan Hane.

 Above is taken of a girl sitting on the new skydeck(it's basically strong plexiglass)

Ahh the city life, still getting used to it. Today we were walking to school around 6:15 am and a bum tells us to be careful because the sidewalks are icy. I just said ok and shrugged it off. Next thing I see is a crowd, a police car, and a man on the ground. Seems like the bum was right! A man around 50 slipped and fell and broke his hip! I then proceeded to walk to school thinking, "Geez, with how clumsy I am, how in the world have I managed to stay on my feet!

On Sunday we watched DA Bears play and dominate and will be watching again this coming Sunday, proudly wearing my jersey :) I have to say, being in a big city, the team spirits are quite contagious.  You just have to root for Da Bears. But I will be having a dilemma when baseball season comes around... Cubs or Sox?! Now I'm a Red Sox fan so I'm thinking I will go with the other league and be a Cubs fan... hehehe we will see though... Well that's it for tonight, time to read about CHOCOLATE.... mmmm...

Week 1...

Lets see the first week of school has been... well, OVERWHELMING. Ah yes the perfect word for it. New big city, LOTS OF PEOPLE, and a new school.

New big city: It's big. It's new. There's a TON to see and do. Lots of exploring (grap my satchel and go!). I never knew Chicago had pretty beaches...

Lots of people: There is an overload of people here! I've come across some nice people, rude people, and mean people... Some people on the trains need to break their routine on where they sit for us new people. SORRY I DIDN'T KNOW IT WAS YOUR SPOT. I SAW NO NAME ON THE SEAT. at least most were nice though :) They aren't quite as outgoing though I've noticed, so I've toned down the ummm "upbeat/perky/sarcastic" part of me at school... don't want anyone to think I'm crazy or anything... lol!

New school: I am by far one of the youngest people there. Of the ones that are my age they are SOOOOOO shy. I say hello they shrug and grunt... wtf?! Oh well made a friend with a middle age mom so far... lol she's actually social compared to the other 72 people... I took the national food certification test on wednesday, hopefully I passed (won't know for 6 weeks, but it was pretty easy). The teacher for that was awesome, but he had that low voice that just put you right to sleeeeeeeeeeeeeep.
Then we learned about the history of pastry and everything you will ever need to know about wheat, milk, dairy, and eggs. The membrane of the egg can be used on a cut to heal  it. Pretty cool! Except you have to keep changing it out for 7 days.
Well school starts tomorrow in the kitchens and I know all of us are excited for the lecture to finally be over!!!! My class starts off with chocolate, so get ready for some pictures and updates!!!!!

The First Day of School is TOMORROW!!!

I have officially moved to Illinois, and boy let me tell you it's a new experience. I'm slowly, but surely finding my way around (I get lost a lot, but thankfully dad bought me a GPS for Christmas). And I am FINALLY adjusting to the climate here, and let me tell you... IT'S FLIPPIN COLD! lol! I should have bought myself a jacket that covers my butt!!!! But hey where would we be without long underwear, huh?! heehee
Well January has come and that means, it's time to get a job, and TIME TO START SCHOOL! and omg am I nervous about tomorrow... I have to ride the train in in the morning, walk to school, and get all of my supplies, uniforms, books, and security passes! Then we have to get our food handlers permits that week (through the school) and then the next week school starts! SO EXCITING!!!!!

I can't wait to start making this stuff!!!!!

Pumpkin Cheesecake

I was in the mood to bake something festive and something I KNEW my dad would love. He LOVES cheesecake (as do I), but our stomachs hate us afterwords. SO I decided to make it a little different. I used organic cream cheese and organic sour cream, instead of the overly processed stuff (thank you mom for the idea). After I chilled it over night, I went into the kitchen in the morning and saw that a piece was taken out! Dad had some for breakfast! We both felt just fine after we ate it too (which was such a good thing!). Anyways, enough of this blabbering, here is the recipe!

Pumpkin Cheesecake:

Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted

FILLING:
3 packages (8 oz each) cream cheese, softened
1 cup packed brown sugar
1 can (15 oz) solid-pack pumpkin
1 can (5 oz) evaporated milk
2 tablespoons cornstarch
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 eggs, lightly beaten

TOPPING:
2 cups (16 oz) sour cream
1/3 cup sugar
1 teaspoon vanilla extract
Additional ground cinnamon (for garnish)

Directions:
1. In a small bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 1 1/2 inches up the sides of a greased 9 inch springform pan. Bake at 350 for 5-7 minutes or until set. Cool for 10 minutes.
2. In a large bowl, beat the cream cheese, brown sugar, pumpkin, milk, cornstarch, cinnamon, and nutmeg until smooth. Add eggs; beat on low speed just until combined. Pour into crust.
3. Place pan on a baking sheet. Bake at 350 for 55-60 minutes or until center is almost set.
4. In a small bowl, combine the sour cream, sugar, and vanilla; spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight.
5. Let stand at room temperature 30 minutes before slicing. Sprinkle with cinnamon. Refrigerate leftovers.
Yield 12-14 servings

Things I want for my kitchen...

This apple timer from amazon is so cute!

and this double timer is fun too

These Odd Size measuring spoons from uncommongoods.com were cool, because they have EVERY teaspoon and tablespoon you could think of. I wish they came in stainless steel...

And I thought this recipe binder was ADORABLE!

http://www.zazzle.com/custom_name_recipe_binder_with_french_chef-127297075906483764

I would have put up a picture but the website wouldn't let me...

Halloween Cookies!!

My mother and I decided to make some sugar cookies. Now, I'm not a huge fan of sugar cookies so I altered the recipe a bit to make them taste better! I added vanilla AND lemon zest to the recipe.

Ingredients:

• 3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 egg, beaten
• 1 tablespoon milk
• 1 teaspoon vanilla
• Lemon Zest of half a lemon
• Powdered sugar, for rolling out dough

Directions:

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

For the frosting I used this basic recipe. For the colors, instead of using the traditional watery food coloring, I used the gel food coloring by Wilton.

Ingredients:

• 1 stick butter
• 1lb powdered sugar
• 1/4 cup water
• 1 teaspoon vanilla

Directions:
Mix all ingredients together to make a stiff frosting. If it is still a little runny or if you just want it thicker add more powdered sugar. If it is too thick add more water.

Class numbers 3 and 4

Well I have just concluded my Wilton Course 1 decorating class today! It was so much fun! I can't wait to start my Course 2 next week!
Anyways, I thought I would share with you what I learned!

We made some cupcakes and learned to fill the center of the cupcake. I used Mom's homemade cherry jam... yummmm

Then we learned how to make a Shaggy Mum flower

A Star Flower

And balloons and little flowers...

In our last class we learned how to make roses and to write with icing... My roses melted a bit on the ride home, because it was so darn hot...

I'm so excited about learning to do all of this and I'm so excited to start school soon!!! yay!