Wednesday with 1,183 notes / reblog
do-not-touch-my-food:

Sugar Cookie Cheesecake
Monday with 1,243 notes / reblog
blogilates:

Churro ice cream sandwich!? What! Is this even real life!? #yolodreams #iwillfindthis #iwillhealthifythis
Friday with 361 notes / reblog
im-horngry:

French Toasts - As Requested!Nutella Stuffed French Toasts!
Friday with 748 notes / reblog
confectionerybliss:

Chocolate Chip Cookie Dough Peanut Butter Cups | How Sweet Eats
Anonymous said: I'm trying to make a double chocolate butter braid. I just can't seem to find the recipe!! Basically, the puff pastry dough is chocolate instead of vanilla and that's what I need to know. How do you make a flaky chocolate dough for butter braid? I looked everywhere and can't seems to have any luck. :/ could I substitute flour out for coco mix? Not sure how that would turn out though😣

You can’t just substitute all the flour for cocoa powder. You could maybe do 3/4 flour and 1/4 cocoa but it would really depend on the recipe that you are using.

Sorry that answered this so late!

Anonymous said: Do you have any advice for someone who is beginning pastry school soon?

Really it all comes down to being willing to try new things, new recipes because this is the place to do it. You won’t get fired for screwing something up in culinary school.

That and ask tons of questions. The chefs have a tons of experience (and connections) so really make sure you utilize that to your advantage.

Thursday with 903 notes / reblog
fullcravings:

Chocolate Peanut Butter Cupcakes
Sunday with 647 notes / reblog
veganinspo:

Vegan Green Tea Donuts
Saturday with 608 notes / reblog
Salted Chocolate and Caramel Tarts (recipe)
Saturday with 54 notes / reblog
Browned Butter Peaches and Cream Ice Pops (recipe)
Saturday with 69 notes / reblog
Bananas Foster S’mores (recipe)
Saturday with 108 notes / reblog
No Bake Banana Split Pie (recipe)
Saturday with 63 notes / reblog
S’mores Ice Cream (recipe)
Saturday with 66 notes / reblog
Bailey’s Coffee and Cream Ice Pops (recipe)