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#29 S’mores Pudding

19 Jun

This week was my birthday! Hip, Hip, Horray! I got an iPhone for my Birthday! 🙂

I went into Hollywood with Stephen and we saw this Top Chef demonstration. The way it was advertised on the Bravo website was that it was a Quick Fire challenge with past Top Chef contestants, Antonia and Jamie (blonde with tattoos). Sadly, it didn’t turn out to be so much of an intense time race, as it was them leisurely cooking and not trying very hard. It was fun to see them, but incredibly disappointing. We went to Umami Burger for lunch – so good. If you’re near Amoeba in Hollywood, you should definitely go get a burger.

I always get into these uncomfortable situations...

Every few years my birthday falls on Father’s Day, and that’s always “fun”. I’m generally good with sharing, except not with birthdays. Luckily, this year there was a 2 day difference.

For Father’s Day, I decided to make these S’mores Pudding cups. I must say, these were so much fun to make, mainly because of the blow torch I used. Yes, I just said blow torch. This thing has been sitting on the top shelf in my kitchen for years and I have never used it! Coolest kitchen tool ever.

Don't use normal sized glasses...wayyyyy too big 🙂

Making the marshmallow topping

This picture isn't necessary, but I love my mixer. I thought I would share it with you guys


Happy Father's Day. Don't forget the Lactaid pill for us Lactose Intolerant people!

And the father ate every last bite 🙂

Lastly, to finish this off I must show you just how amazing this blow torch is.

I hope you all had a nice Father’s Day with your families. You should definitely give this one a try. Who doesnt love s’mores! 🙂

Recipe Here




#23 English Cream Scones

8 May

Today is a special post done by Miss Torey Kromnick in honor of Mothers Day. I tried to remake that Vanilla Bean Caramel that I made a few months ago, but of course it didn’t turn out again! I’m going to need to call on the sister in law or take a candy making class or something because this is just getting depressing! I guess that just means I’m going to need to make some ice cream to go with the Caramel Sauce. 🙂

Happy Mother’s Day to you all. I hope you are all spending it with your mommies. My mommy is in Germany right now so sadly I don’t get to spend it with her.

Me and My Mom and our first Kitchen Aid Mixer

For Torey’s Mom, she has an entire brunch planned and part of it was to make these scones. Her oven wasn’t working so she eneded up at my place, which I of course didn’t mind because that meant scones for Maddy!

Personally, I have never heard of Currants, which are those little specs in these scones. So when she was baking I kept looking at the dough thinking that it was this big chocolate chip yummy dough. Such a tease. But I must say, I was very pleasantly surprised, not that I doubted Torey’s baking skills at all, it was more of the Currants that I was doubting. They’re fabulous warm with a little butter on it. Mmmm I know her Momma is going to be happy tomorrow morning 🙂

Sectioning off the dough

Torey testing the Caramel sauce

Cleaning dishes?


Torey very graciously offered to give the recipe for these scones!

English Cream Scones


1 cup of Buttermilk

1 Egg

2 tbs Sugar

3 1/2 cups Flour

2 tsp Baking Powder

1 tsp Baking Soda

1/2 tsp Salt

1/2 cup melted butter

1/3 cup Currants (You find these next to the raisins)


Preheat oven to 400 degrees. Whisk buttermilk, egg, and sugar. In a seperate bowl, combine 3 cups of flour, baking powder, baking soda, and salt. Add 2/3 of the dry mix to the wet mix. (Switch to a wooden spoon. It will get stuck in the whisk) Add melted butter, and mix througougly. Stir in remaining flour and currants. Knead dough for several minutes, using the last 1/2 cup of flour. Seperate dough into 3 parts. Shape each part into a thick circle, (ours were aprox 1 inch thick, but possibly too small). Cut circles into quarters and arrange on cookie sheet. Bake 20-25 minutes or until lightly golden brown. (For my oven it was more towards 15 minutes, also because ours were probably a little smaller than what they should have been)

Our recipe made about 30 min scones. Serve warm with butter or fruit preserves.

Happy Mommas Day!

Maddy & Torey

Baking/Life Update

14 Apr

As my lovely friend/co-worker Libby says “So Surry”

I have been bad and haven’t posted in what seems to be close to a month! I may not have been posting but I promise I’ve been baking in between, just hasn’t been specifically Thursday and things havent turned out as they should have…

With that said, I have a few things to put up, I just need to sit down and do it.

If you have all forgotten about me and my baking project, well I will make it up to you.

To come:

  • Chocolate Kahlua Cupcakes with Ganache
  • Chocolate Flourless Torte  (for the parents’ birthday)
  • Amazing Granola Bars (That didn’t turn out but I’ll tell you about them anyways)
  • Pictures of my niece!!
Also, I’m toying with the idea of adding real food onto my plate, so to speak. I figure I should try and branch out and make some real meals maybe. Thoughts?

Me at the tide pools in Malibu

I went to the tide pools in Malibu with my mom the other afternoon. They were amazing. Beautiful stuff. Lots of sea stars, sea anemones, and other cool sea shore animals. But I guess I have this new formed soft spot for sea creatures since I’ve started working at the aquarium. It’s such an awesome feeling going to the beach and being able to know what I’m looking at and explain what it is to other people who have no idea that whatever it is.

Sea Star Orgy

On the aquarium note, I started teaching classes. I started with a group of 25 five-year-olds and I was helping teach them their five senses and using a sea star to explain it. Let me tell you, five-year-olds are freakishly intimidating. It’s all fun and games when we’re running around the aquarium and the little girls are coming up and hugging me, but when it comes down to teaching them, they just scare the crap out of me. But I will get better with time :). I love working with kids, even if I get a little scared.

The lovely creatures that I get to play with twice a week

Looking forward to sharing my food and life with you,


#17 Blueberry Muffins

10 Mar

I write this to you from Coffee Bean in Santa Monica as I wait for my last day of training for my internship. [Sidenote: I found a Krispy Kreme on Wilshire in Santa Monica. :D!] This morning I did my first day interning and got to watch/help with a PreK class from downtown LA. They were beyond precious. If you know me even slightly, you know I am baby crazy and these little kids were just, sigh…so cute.

Anyways! I have made Blueberry Muffins a bunch of times before but was never satisfied with them. They were always good, sure, but not good enough. I ventured out and found a new recipe, and its amazing. I’ve made it last weekend and then this week too. I had 3 this morning…

The batter is very deceiving. Looks like it isn't going to make anything!

Covered in chunks of butter and cinnamon for a yummy crust on top!

The recipe only makes 9, but doubling it wouldn’t be very difficult. And 9 is perfect for my family. Six for me and 3 for my mother. The father does not like blueberries in his Blueberry Muffins, go figure.  🙂

These are really simple to make. I woke up the other morning and walked downstairs and made these. I was half asleep the entire time. Definitely worth getting out of bed for though.

Right out of the oven! I dont use liners for muffins, just seems silly. Just grease the tin.


It is as good as it looks 🙂

I welcome all of you over for breakfast on the weekends and Id be happy to make you these muffins 🙂 But incase for some reason you don’t want to come over….here is the recipe 🙂 Link to recipe.




12 Feb

My deepest apologies for the past two weeks.

I have been all over the place the past two weeks. Last week I was at work every day prepping for our big conference, DICE Summit, in Las Vegas. I’m currently still in Vegas, I’ve been here since last Saturday, and have lots to share with you guys.

Be prepared for:

– Slightly failed Tiramisu Cupcakes (all were eaten regardless)

– Detailed meeting/my day with the Executive Pastry Chef, Jaret Blinn from Red Rock Resort and Casino.

– Video of me on G4 as an awards girl for Indie Game Challenge.

Great week. Great. Week. I feel so inspired and excited for whats next.

Heads up, I’m starting classes again (finally) on Monday. Not that this means anything, I’ll still be baking. Couldn’t stop it even if I tried 🙂

Love you all. Thanks for supporting me and what I love to do.


#9 Vanilla Bean Caramel (Sauce) with Fleur de Sel

1 Jan

For as long as I have been baking, when ever I thought about making candy I would always assume that it was the most challenging thing ever so I never tried it. After hearing about my boyfriends younger brother making caramel and then watching my sister-in-law work with it while they visited for the holidays, I knew I needed to step up my game a little bit.

I found this recipe on this amazing blog Annie Eats, which is run by this truly outstanding woman who has a full time job as a resident physician, has one kid with another on the way and still makes time to bake/cook and maintain her blog. Anyways, I’ve looked at this recipe for a few weeks and finally decided to try it. I ordered Fleur de Sel on amazon, pricy stuff I might add, and took advantage of the giant bag of vanilla beans my sister-in-law gave to me.

It started out great, but in the end my caramels never decided to get their act together and get hard. So I accidentally made caramel sauce, which is really good, but not what I was intending to make :). A few things could have gone wrong but I have a feeling it’s my candy thermometer. I brought it up to the temperature it called for in the recipe, but after reading through a few comments of other peoples mistakes, my thermometer might be a little off. Or maybe I just messed it up completely because I was so intimidated by candy, we’ll never know 🙂 But for now, lets blame it on the thermometer.

I also accidentally left my camera’s ISO setting on 3200 while I was taking pictures inside so my pictures turned out awful.

This is the special salt for this recipe, Fleur De Sel. I tried a little bit and it is some salty salt my friends, but it melts instantly in your mouth.

All the ingredients, very simple!

In a small pan, you melt down and bring to a boil the cream, butter, vanilla extract, vanilla bean seeds, pods, and fleur de sel.

In a bigger pan, bring to boil the sugar, corn syrup and water.

The next part I couldn’t get pictures of because it all happened really fast. Basically after this sugar mixture turns a caramel light golden color, you pour the cooled cream mixture into the sugar mixture. After that, you put in the candy thermometer and keep an eye on it, while you stir it, and bring it up to the correct temperature.

After the cooking is done, you pour it into a pan where it SHOULD set up and get hard. After about 30 minutes you sprinkle the Fleur de Sel on top and continue to let it harden.

I took a picture the day after of my caramel sauce to post up here but I come to find that almost all of it is gone! So even if your caramel doesn’t work out either, its damn good caramel sauce!

Caramel Sauce!

This sauce is great on ice cream! And maybe some cupcakes 😉 Stay tuned for that.


#7 Update

17 Dec


I reluctantly brought the Chocolate Mocha Toffee Cupcakes into work and although there were very few people that decided to attend work today, the ones that did seemed to enjoy it. So maybe I was a little too cynical about the recipe.
I will make them again, but I think instead of using the cake recipe from this one, I’ll use a recipe I like better and adapt it with the mocha/toffee.
I’ll try them again eventually and post me edits to it if you are interested.