Thanks to the little change in weather this past week, Fall has sparked a great deal of inspiration for new recipes and snack-ee-doos!!! Caramel Apples have always been my favorite fall treat. Its been a while since making these beauties... Now with my Culinary&Patisserie knowledge....I'm proud of the outcome. ENJOY! {Granny Smith Apples covered in homemade caramel, drizzled with white and milk chocolate... rolled in roasted Almonds and Macadamia Nuts.} { R.I.P. Apple #1 , Ha!}

Caramel (makes about 2 1/2 cups) 2c sugar 1/2c hvy cream 2 T unsalted butter Cook sugar until evenly melted, gradually stirring to prevent burning (**add a few drops of lemon juice to prevent crystallization) Once sugar is melted and has reached the color you desire (300 degrees), add cream (**carefully it will try to kiss you...lol) followed by butter and stir until you reach a smooth consistency. Tada!!! caramel is finished, I like to strain it to get any lumps out. Let caramel cool completely and set up overnight in an air tight container. It should last for a month.

------------------ Soundtrak of the Day ------------- Busta Rhymes - Put Your Hands Where My Eyes Can See

Guess Who's Back?! Its been a long time since posting on this here blog. I'm back with more goodies. Since the last post, I am now a graduate of LeCordon Bleu, and working as an Assistant Pastry Chef at __________ in Los Angeles, CA. The following are the last few projects from school Enjoy!{ Wedding cake, Sugar sculpture and Princess cake }

------------------ Soundtrak of the Day ------------- Randy Newman - We belong together (ToyStory3 soundtrak)

Final Exams are in... 'A' Students unite Petit Four Glace Mini Dobos Tortes w/ Caramel planks Deconstructed Gateau St. Honore w/ spun sugar, sugared puff pastry, vanilla diplomat creme, caramel dipped profiteroles, finished with raspberry/mango coulis. ------------------ Soundtrak of the Day ------------- Lady GAGA - I was born this was

Chocolate 2.0MG !!! I am starting my final class in my Patisserie & Baking program at LCB. Centerpiece and Cake Decor....Yay! I am so excited about the cakes that will be featured. But for now lets get back to Valentine's Day!! From left: Raspberry Pate de Fruit, Port Truffles and Orange Champagne BonBons From top left: Vanilla Chai Carioca Truffles, Almond Rocher, PassionFruit/Armaretto BonBons and Salty chocolate dipped caramels ------------------ Soundtrak of the Day ------------- Black Eyed Peas - The Time ( Dirty Bit)

CHOCOLATE

So this past Friday wrapped up the end of three weeks of intense chocolate production.This will be a two part post, starting from the end results of box 1....

Box 2

Stay Tuned for second post; Chocolate candies made; Pate de fruit, caramel, passion fruit bon bons, port truffles, carioca, and rocher.

Check it Out!!!

mayganbee.carbonmade.com ------------------ Soundtrak of the Day ------------- Kool & The Gang - She's fresh

So, I have reached the end of plated desserts sections in this module...*sigh* I am really impressed with my skills in tempering chocolate... Taking a concept to sketch and then plate...

Jaconde Sponge, cappuccino mousse, chantilly creme, tempered chocolate tiles and tear drop. Fresh orange segments, chocolate sauce and orange gastrique round out this plated finale!!!

------------------ Soundtrak of the Day ------------- Lil Wayne & Cory gunz - 6' - 7'

Team Plate Up Challenge #2 Components: Flourless Chocolate Cake, Cappuccino Mousse, Chocolate Garnish, 2 sauces and fresh fruit

------------------ Soundtrak of the Day ------------- The Donnas - Fall Behind Me

Challenge: 10 plated desserts, presented banquet style using Poached Pears, Mascarpone Mousse and Chocolate garnish as the staple items for the plate, sauces and additional garnishes determined by group member.

Pearscapone Delight Fanned poached pear halves, rossette of mascarpone mousse, chocolate flower, chocolate sauce and raspberry sauce complete the dish

------------------ Soundtrak of the Day ------------- Shakira - Sheowlf

Chocolate vs Megan ROUND 2 (ding!!)

Chocolate is so soothing to work with, when you can get it tempered correctly...

Tempered Chocolate Balloon Cups| Cappuccino Mousse | Chantilly Cream Salty Orange Caramel Sauce | Fresh orange segments & blackberries

* Not my best plate design, but im proud i finished and it looked decent.

------------------ Soundtrak of the Day ------------- N.E.R.D - Hot n Fun

Who know chocolate could be so cruel...

PlatedUp: Chocolate Cylinder, Chocolate Mousse, Raspberries, Chocolate Garnish, Chocolate Sauce & Straw/Raspberry Sauce ------------------ Soundtrak of the Day ------------- KC & The Sunshine Band - Summer Madness

Spiced Pineapple on reduced pineapple caramel sauce Coconut and macadamian nut tuile cookie topped with coconut sorbet and a caramel nut spike

Spiced Pineapple on kiwi coulis, coconut sorbet, toasted shaved coconut and topped with fresh kiwi and pineapple ------------------ Soundtrak of the Day ------------- Minnie Riperton - Lovin' You

I believe I have found my calling Amerika...

Plated Above: Apple/Cranberry phyllo dumpling, Cinnamon & Star Anise Ice Cream, Caramel sauce, Cranberry Coulis, Apple/Cranberry Filling, garnished with an apple chip and caramel corkscrew. ------------------ Soundtrak of the Day ------------- J Cole - Cost Me A lot

Brasilia Almond Nougatine, Caramel Butter cream, Hazelnut Joconde Sponge, finished with white chocolate filigree

Chocolate Banded Mousse Cake Chocolate Flourless cake, chocolate mousse, chocolate ganache and finished with white chocolate

------------------ Soundtrak of the Day ------------- Ne-Yo - This Christmas

Black Forest Cake Devil's Food cake layered and finished with crème Chantilly and maraschino cherries...

Ive learned a major lesson today, piping with whipped cream is difficult, but I met this challenge head on and conquered it...Ready for the next challenge, bring it on. Until tomorrow and more cake...

------------------ Soundtrak of the Day ------------- Beyonce - Ego

Sacher Torte I Love this cake, I am in love with making cakes at this point in my patisserie journey. I'm proud of my progress and skill level thus far... Its hyponotizing... Rich in flavor, texture, style... and chef approved!! ------------------ Soundtrak of the Day ------------- Antia Baker - Angel -----------------------------------------------------------

Opera Torte: Joconde Sponge soaked with Coffee Syrup layered with Coffee Buttercream and Chocolate Ganache; finished with chocolate ganache, milk chocolate filigree and gold leaf Dobos Torte: Sponge Cake topped with Caramel, soaked with Brandy Syrup, iced with Chocolate Buttercream and finished with sliced toasted almonds.

French Style HappyBirthday Cake: Genoise Sponge Cake iced w/ Italian Buttercream

finished with chocolate shavings

------------------ Soundtrak of the Day ------------- Nate KingCole - Merry Christmas -----------------------------------------------------------