Despite my early adopter status as a whiny teenager with a website in the ’90s, I’ve put off making a food blog for a very long time. Partially because there are already so many (and a lot of them I really like), partly because I’m not a fan or writing, and partly because I want to keep my recipes my secrets. So, yes, there are some things I’m probably not going to post recipes for – not that anyone else is in danger or buying, roasting, cleaning, candying, puree-ing, and making chocolate truffle filling out of beets, for chocolates. I’ll try not to post too many things without recipes.
I’ve also been told I assume a lot of base knowledge when I write a recipe for someone – so I’ll try to avoid that. I really dislike long recipes. Americas Test Kitchen cookbooks drive me crazy for that reason.
Recipes coming soon. Right now I’m making my own grapefruit concentrate.
Until I post some recipes, here are some pictures of all my past baking and candy making missions.
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- Blueberry Tart with Lattice Top
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- So pretty
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- cannelle bordeaux – man do these little beeswax coated pastries smoke up the kitchen.
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- Notter class – JP Wybauw pipping
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- Maraschino Cherries
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- Sour Cherries
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- Half way through the process of making Pinenut Praline
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- Liquifying in the coating.
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- Cake that looks like a match book.
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- Dark chocolate (Mast Brothers) – Maple syrup dairy-free ganach.
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- Sometimes I have to make/eat real food.
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- Made to look like a scrabble board. Marzipan Scrabble pieces.
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- Tiny Madeleines
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- More from the Notter class
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- Half finished Opera Cake – hanging out in my fridge.
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- Nectarine and Blueberry Pie
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- Not a Dessert, but I love Beets
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- Turns out I’m allergic to them.
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- Who doesn’t love candy corn? Especially homemade.
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- An odd southern cake with apple and pecans.
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- Dairy Free Sour Cherry Muffins
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- Rose water chocolates, and pinenut pralines.
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- Hello Kitty Chocolates – filled with beet
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- Waiting to be covered in chocolate, after their dip in invertase laced fondant.
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- I love painting cupcakes, and making them, but they are a PITA to eat.
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- Chocolates setting in molds.
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- From the Notter class. I poured these molds – they came out super shiny and pretty.
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- Just like they make in France – except I took the pits out first.
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- Nice buns.
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- Skull Cake! (Olive oil cake – dairy free, with dairy free marshmallow icing)
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- Handmade Candy Canes.
Mr WordPress
September 27, 2012
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Tracy
September 28, 2012
Hello Sam! Totally off to add you to the TracyFood blogroll now.
sammakessweets
September 28, 2012
Yay! I added you too.