I slightly altered the recipe for my Butter Pecan cheesecake on a whim...
... oh baby. I've still got it. ^_^
That said, I will be launching some new flavors this summer; stay tuned for Fried Plantains, Tiramisu, and something yummy involving margaritas. Some exciting new developments are happening too; more info soon to come.
Monday, March 28, 2011
Tuesday, March 15, 2011
A quick recap
Wow, how time does fly...
Hey everybody, I'm back from a hectic month. Boy, can school get crazy! Not only that, but moving, work and a veeery productive/profitable Valentine's Day sure add to the crazy-mix. The big hits this year were Babycakes... the adorable little heart-shaped wonder that is a layer of your favorite cake on the bottom (I started with my all-natural Auburn Velvet cake (due to the absence of an obscenely large dose of artificial red food coloring, this creation came out a more sultry, dark red-brown color... not unlike the color of my hair at the present, actually). Observe...
And here's a variation... instead of the Velvet, these have the uber-popular Chocolate Stout cake as their base...
As last week was Spring Break, I took a couple days off and visited my city of inspiration (Boston), where CoOriginal Creations was born. I frolicked around the city, ate at my favorite Vietnamese restaurant, and my good friend (and co-founder of COC), Beth, and I tried out a new idea for a bar. Think creamy, like Key Lime pie; instead of lime, the creaminess is reminiscent of fresh, tangy raspberries, sweet apricots, with a hint of almond. The crust is a crunchy, crumbly, buttery, whole-grain shortbread.
In a word? YUM.
I will admit, it wasn't exactly what I was expecting... but it was darn good. Below is a picture of how it started out (I'd wanted to get a good detail shot of the whole thing, but Beth had already snuck a piece...
... and this is what it looked like about 5 minutes later, when I'd gotten over my indignation and taken a piece too.
The crumbly stuff on top was awesome. It was just a mixture of brown sugar, chopped almonds and something else, but it was lovely. It added just a bit of a different texture, and Beth and I both love variety of texture when it comes to food.
Here are a few more pictures from my trip...
I see blue, sunny skies outside!!! Go enjoy the day kids!
Hey everybody, I'm back from a hectic month. Boy, can school get crazy! Not only that, but moving, work and a veeery productive/profitable Valentine's Day sure add to the crazy-mix. The big hits this year were Babycakes... the adorable little heart-shaped wonder that is a layer of your favorite cake on the bottom (I started with my all-natural Auburn Velvet cake (due to the absence of an obscenely large dose of artificial red food coloring, this creation came out a more sultry, dark red-brown color... not unlike the color of my hair at the present, actually). Observe...
And here's a variation... instead of the Velvet, these have the uber-popular Chocolate Stout cake as their base...
As last week was Spring Break, I took a couple days off and visited my city of inspiration (Boston), where CoOriginal Creations was born. I frolicked around the city, ate at my favorite Vietnamese restaurant, and my good friend (and co-founder of COC), Beth, and I tried out a new idea for a bar. Think creamy, like Key Lime pie; instead of lime, the creaminess is reminiscent of fresh, tangy raspberries, sweet apricots, with a hint of almond. The crust is a crunchy, crumbly, buttery, whole-grain shortbread.
In a word? YUM.
I will admit, it wasn't exactly what I was expecting... but it was darn good. Below is a picture of how it started out (I'd wanted to get a good detail shot of the whole thing, but Beth had already snuck a piece...
... and this is what it looked like about 5 minutes later, when I'd gotten over my indignation and taken a piece too.
The crumbly stuff on top was awesome. It was just a mixture of brown sugar, chopped almonds and something else, but it was lovely. It added just a bit of a different texture, and Beth and I both love variety of texture when it comes to food.
Here are a few more pictures from my trip...
My favorite fresh veg spring rolls in the entire world!
Looking east on Boylston St. from Copley Square. Please note - there are no effects on this... the sky is just beautiful.
Copley is one of my most favorite places to be in the city. It was too chilly to sit on the library steps for hours, but in the late spring/summer, that's exactly what I would be doing here.
Aaaaand, last but certainly not least... the beautiful skyline. *sigh*
I see blue, sunny skies outside!!! Go enjoy the day kids!
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