Honey Walnut Cinnamon Ice Cream

Sunday, May 2

I am so excited! I have waited forever to get a Kitchen Aid Mixer. I now have one! I can not wait to put it to use this week!

I was reading baking blogs the other day and I came across a simple ice cream recipe at Just Making Noise. I decided to give it a try. I switched the formula up a bit because I didn't have some of the ingredients.

3 c. milk (or cream)
3 egg yolks
1/2 c. honey
1 Tbsp cinnamon
3 Tbsp flour
1 Tbsp + 1 tsp cornstarch
1 Tbsp vanilla
3/4 c. chopped, toasted walnuts.
1) Mix all ingredients together very well.

2) Churn in ice cream maker according to the manufactures instructions.
3) Enjoy as soft serve, or leave in freezer overnight in a sealed container.

I loved the flavor, but not the texture. It wasn't as creamy as I would like. Time to try again!


Banana Butterscotch Bread Pudding

Friday, April 30

Earlier this week, Mom made banana nut muffins for breakfast. For some reason, most were left uneaten. Instead of tossing the muffins, I figured I could something out of them. 

After deciding to try a bread pudding, I left the muffins to stale. 

I found a simple custard recipe online and tweaked it a bit. 
1 c. skim milk
4 whole eggs
4 egg whites
splash of vanilla
bit of orange zest
1/4-1/2 c. sugar. 
1)Whisk ingredients together and combine custard with stale bread (about 8-10 muffins).
Pour into a baking dish.

2)Bake in a 375 degree oven for about 40 minutes. (until golden and puffed up)
3)Let sit for twenty minutes after baking. 

Butterscotch sauce:
1 c. whole milk
3 Tbsp sugar
2 tsp. cornstarch
1/4 c. butterscotch liqueur

Whisk together cornstarch and liqueur. Bring milk and sugar to a boil. Stir in liqueur/cornstarch. Cook until sauce thickens. 

4) Pour over bread pudding and enjoy! 

This is great served hot or cold! 

My family loved it. I thought it tasted delicious, but it was a bit too "eggy" for me. I think I may try this a couple more times and see if I can tweak the formula a bit. 

Overall, it was a winner. =) 


Finally back to baking! Oatmeal Raisin Cookies.

Wednesday, April 28

I am home!
After grocery shopping today, I decided to try a new-almost good for you-recipe.
"Healthy" Oatmeal Raisin Cookies.

One reason these cookies are "healthy" is the recipe calls for applesauce rather than oil. It also has a small amount of butter compared to most cookie formulas.

1 c. AP (all purpose) flour.              1 egg
1 tsp baking powder                       1/4 c. unsweetened applesauce
1/2 tsp baking soda                         1 tsp. vanilla
1/2 tsp salt                                      1 1/3 c. rolled oats
2 Tbsp unsalted butter                     1/2 c. raisins
1/2 c. sugar                                     1/2 c. brown sugar

1) Combine first four ingredients.
2) Beat together butter and sugar. Add in brown sugar, followed by the egg, applesauce, and vanilla (mix well after adding each ingredient).
3) Fold in flour mixture followed by the oats and raisins.

4) Teaspoon onto a sheet pan and gently flatten with a fork.

5) Bake for 10-12 minutes in a 375 degree oven.
*Rotate halfway through baking time.
**Chewy cookies will still look raw after 12 minutes in the oven. For crisp cookies, extend baking time.

This recipe is definitely a keeper! They are delicious!! I can't wait to enjoy a couple with my cappuccino tonight. =)

Comment from John after learning the cookies were "healthy"-"But they still taste good!"

I'm not lying-these cookies are YUM-O!


Heading Home.

Saturday, April 24

My internship has come to a close, and I will be flying home in two days! 

I have had a wonderful time here in Vail, Colorado. One of the best things about this internship is I have learned so much, not only about baking and small business management, but also about people and life! This small town girl didn't realize just how many different kinds of people were out there. Learning to deal with the different personality traits is one great experience I will never forget.

Although this has been one of the best times of my life, I am ready to head home. Along with job searching, I have yummy sweets planned! Delicious birthday cakes, cookies, pastries, and many other things are soon to come!  ]

Come back soon to see more!



Taste of Vail: Mountain Top Picnic

Tuesday, April 13

Last week, I got to participate in the Taste of Vail. Chef Michele chose Emily, Megan, and I to run Rimini's booth at the Mountain Top Picnic. Several Vail restaurants set up booths and serve food samples to the skiers. 
Rimini usually serves gelato, but this year Michele decided to do a "Hot Chocolate Bar". 
We served three different kinds of hot chocolate-Rimini's classic hot chocolate, dark chocolate orange, and white chocolate cinnamon. The white chocolate cinnamon was my favorite. It was so good! 

Skiers were allowed to choose between vanilla whipped cream and chocolate whipped cream. We also supplied several topping options like toffee bits, brownie bites, homemade marshmallows, and chocolate candies. 

Hot Chocolate Bar

Three different hot chocolates

topping options
the homemade marshmallows tasted amazing!

the many wine tables setting up

our booth

other restaurants setting up

getting ready

Once all the skiers showed up, I was too busy to snap a picture of the massive crowd. There were so many people. I had a blast and the hot chocolate was very popular! 

skiers lay their skies up against the snow wall. 
look at all those skis! 


bakery shift.

Friday, April 2

I have finally had to the chance to work in the bakery! 
Although the hours (7 PM to 3 AM) are hard, I have really enjoyed it. I've baked all kinds of great smelling breads! (LOVE the smell of fresh bread.)

Products ready to be delivered:

sheet pans of focaccia bread. (rosemary, parmesan, and pepper)

baguettes, demi baguettes, and multi-grain boules. 

par-baked ciabatta loaves and pillows. 

pastries. (muffins, brownies, biscotti, danishes, cookies, trailmix bars, croissants, and pan au chocolates.) 

hoagie rolls, kaiser rolls, and crackers. bagged and ready to go! 

olive boules, parm and garlic boules, and semolina boules. 

We usually make things like sliders, dinner rolls, and burger buns too. We had a pretty light night last night. I really enjoy it though! 


a walk through my day

Thursday, March 25


fun stuff

Monday, March 8

This is what I get to use to prep gelato and sorbetto. 
fun fun


So, what is the big deal about gelato?

Monday, February 22

Rimini Cafe at Beaver Creek

We often get a lot of questions about the gelato and sorbettos served here at Rimini. The most popular question is "What is the difference between gelato and ice cream?" 

A lot of people make the mistake of thinking there really is no difference. Well, trust me, there is!

#1 difference-gelato is lower in calories! (It is funny how many women will change their mind about getting some once they here this!) 

Because gelato is made with milk instead of cream, it is lower in fat, automatically lowering the calories.

#2 difference-the flavor is more intense. 

Since the gelato is spun (in the machine) at a slower speed than ice cream, it makes the flavor way more intense. 

Sorbetto is simply made of sugar, water, and fruit. But, it is unbelievable how good it is.  You would be surprised how many kids pick the fruit sorbettos over the gelatos. 

One of the perks of this job-I get to sample while I work. =) YUM. 


How perfect is the Lord?!

Saturday, February 20

It amazes me how the Lord sets everything up. As I was working yesterday, I couldn't help but realize how perfect this externship is for me. Let me explain....

  • I LOVE coffee and I have always been interested in all the different drinks there are. 
Working front of the house in the cafe has allowed me to learn how to make all the different coffee drinks. Not only am I going to get to practice my skills as a pastry chef, I also am expanding my education! I am learning more than my school could teach me! 

  • I like working with breads and baked goods better than cakes and other things of that nature. 
Because Rimini has its own bakery, once I am scheduled to work in the bakery, I will be working with what I love most! I will be baking all sorts of breads, cookies, pastries, and other goodies to supply the two Rimini cafes. 

  • I am considering opening my own little bakery one day. 
Working with such a small company enables me to learn all about small business management. Mike, the night manager, is teaching me about keeping the books and other things like that while we close up at nights. 

Isn't the Lord amazing?! He knew just what I needed! 


Colorado Day 2.

Wednesday, February 17

Not only did I learn to make Rimini's famous gelato and sorbetto today, I also learned that I was walking to the wrong bus stop. Yesterday, I walked to a bus stop that was pretty far from my town home. Other intern told me this morning that there was another bus stop about a 2 minute walk from the house!

Today was hectic. Very busy, but very fun! I only worked four hours (training), but I feel worn out. Tomorrow, I start a full shift at the Vail location. =D Excited!

Rimini Cafe at Beaver Creek


Colorado Day 1.

Tuesday, February 16

Well, I have officially started my externship. 
Colorado is gorgeous. I love it here! 

I am staying in a town home with 7 other interns. Rimini is a cafe/bakery. There are two cafe locations and one bakery. I trained at the Vail cafe today for three hours. Tomorrow, I will train at the Beaver Creek cafe. After that, I have the  night shift at the Vail location Thursday, Friday, and Saturday.

Trying to figure out the bus route was the most challenging thing about today. I've never had to ride a bus before! 
Once I got to Rimini, Meredith, the assistant chef, showed me the ropes. I made coffees, crepes, and sandwiches. Tomorrow I will learn more about their famous gelato. I can't wait! I had so much fun today. I will post pictures once I take a couple of the cafes. 

The Lord has blessed me with this awesome externship! 


A New Start.

Saturday, February 13

From cookies to cakes, I have enjoyed every minute of Le Cordon Bleu. 
I originally started this blog to keep a record of my days in class, as well as have a simple way to show my family and friends my products. 
Now that I have finished my classes, I am not sure what to do. 
I do intend to write daily (or weekly-whatever time permits) reports of my days in Colorado. 
But, as I make the transition from class to work, I am not sure how this blog will fit in. 
Any suggestions? 
Feel free to email me at MeagCochran@gmail.com if you have any ideas for this blog. 
It will be greatly appreciated. 


Baking 220 Day 15. Last day at Le Cordon Bleu.

Friday, February 12

The day has arrived. My last day at Le Cordon Bleu College of Culinary Arts.
I have enjoyed every single minute of class time. I have learned so much, and I feel extremely prepared to hit the work force.

For the past two days I have been using hot sugar to make pieces for my last practical. Chef drew a showpiece, put it together, then told us we had to make one just like it for our sugar practical. 

Pieces from the past two days. 

Today I put all the pieces together to make this:

I was one of the lucky ones today. Nothing fell before she graded it! (There was about 3 or 4 people whose showpieces collapsed or broke in some way before Chef could grade them.) 

Want to know what this showpiece earned me? A freaking 100!!! =D 
What a way to end the day! 

I am off to Colorado to put my skills to use! 
Wish  me luck. ;)


Baking 220 Day 12

Tuesday, February 9

I have no pictures from yesterday because my entire underwater showpiece collapsed before I could snap a picture. But I don't mind too much. I thought it was rather ugly.

Today we practiced making this evil-looking flower. There are going to be three of them on our practical showpiece. I am glad we get to start our practical tomorrow! 

evil looking flower =) 


Baking 220 Day 10

Friday, February 5

We finished our blown sugar fruits today by airbrushing them. We made a fruit showpiece by gluing them to a base. A couple of my fruits broke =( so I ended up with this. 
I thought it looked sorta bland.
Chef told us there is going to be a huge laminated ribbon bow on our practical, and I am not very good with laminated ribbons. With my extra time today, I practiced making ribbons. I made a small bow and because I didn't want to throw it away!, I attached it to my fruit showpiece. =)

Monday we are making an underwater showpiece with little fishys and a small crab! =D 


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