After finding Le Cordon Bleu, I knew that was where I wanted to go. I contacted them, got my tour and talks of what they do there and had a lot of questions answered. However by the time I got around to enrolling it was too late for me to start the February class it was already full. I was a little disappointed but I was all signed up for the May class. I found out I could be put on a waiting list, if someone dropped out within the first few days of the class starting in Feb. I would be brought in, that is if the people on the list before me didn't want it. As the start date for the full class got closer and closer (Feb. 14th) I knew I wouldn't be starting early. I was working the closing shift at Nordstroms (my at the time job) I was bummed that I couldn't spend the night with my husband, but that's what you get working in retail.
My night was about to get better when I got a call from my representative at Le Cordon Bleu, he told me a girl had decided not to attend and since all my financial paperwork was done I was at the top of the waiting list! He asked me if I would like to start early. Duh I would!! But in the back of my head I thought about the fact that I really wouldn't be able to work any of the shifts my department had, I hadn't given my two weeks notice and there was no one to replace me. So I spoke with my manager before I gave Le Cordon Bleu my answer. Nordstroms was willing to work with my on the schedule, so I called them back and agreed to starting early. 20 min later after having worked out my new schedule with my manager, I got another call from Le Cordon Bleu. Just kidding! The girl really is going to attend, so I wasn't going to be starting earlier. Happy Valentines day to me! It was disappointing to say the least. I said I understood and had to go back to my manager and tell her never mind...she wasn't very happy with me at the time. The next night I got another call from Le Cordon Bleu, this time from the President and the Admissions Manager. They said there was another spot open for me, to say I was excited would be an understatement, but I was a little nervous thinking I'll get a call 20 min later saying never mind. I asked them if this spot was a guarantee, that it wouldn't be taken away from me. They promised I was for sure getting the spot and apologized for all the confusion earlier. I was to start the next day at 1:30 PM. I was finally going to start school and earlier than I expected! Right after that phone call thought I had to call my manager and give her the news...a phone call I wasn't looking forward to. One of the best nights of my life! I was ready to start this new adventure.
Friday, May 6, 2011
Sunday, May 1, 2011
Recipe request
OK! So I've had some requests for the "infamous cupcake" recipe so here it is with some pictures!
Blueberry Cupcake:
-1/4 pound (1 stick) unsalted butter; at room temp.
-1 cup granulated sugar
-2 large eggs
-1 1/2 cups all-purpose flour
-1 teaspoon baking powder
-1/2 teaspoon salt
-1/3 cup of milk
-2 teaspoons vanilla extract
-1 1/2 cups blueberries (fresh or frozen)
1.Preheat the oven to 350 F. Grease or insert liner into a medium cupcake pan
2. Cream butter and sugar together until fluffy. Add eggs one at a time and beat well
3.In a separate bowl sift together the flour, baking powder and salt.
4.Beat portions of the dry ingredients into the creamed mixture alternating with the milk. Mix until well combined. Fold in the blueberries and vanilla.
5. Fill cupcake liners 1/2 to 3/4 full with batter. Bake for 20-25 min or until toothpick inserted comes out clean. Cool cupcakes before frosting.
Maple Cream Cheese Frosting:
-One 8-ounce package cream cheese, at room temp.
-6 tablespoons (3/4 stick) unsalted butter, at room temp
-3 cups confectioners sugar
-1 teaspoon of vanilla extract
-3 tablespoons of maple syrup
1.Cream together the cream cheese and butter until smooth
2.Slowly sift in confectioners' sugar and continue beating. Mix until all lumps are gone.
3.Add the vanilla and maple syrup until fully integrated
After frosting the cupcakes drizzle honey on top and if desired add fresh blueberries for garnish. I prefer to use fresh blueberries in the cupcake because frozen ones always make my batter turn blue-ish. If you don't like maple syrup simply don't add it. It taste good with a plain cream cheese frosting. I hope you all enjoy them!
Blueberry Cupcake:
-1/4 pound (1 stick) unsalted butter; at room temp.
-1 cup granulated sugar
-2 large eggs
-1 1/2 cups all-purpose flour
-1 teaspoon baking powder
-1/2 teaspoon salt
-1/3 cup of milk
-2 teaspoons vanilla extract
-1 1/2 cups blueberries (fresh or frozen)
1.Preheat the oven to 350 F. Grease or insert liner into a medium cupcake pan
2. Cream butter and sugar together until fluffy. Add eggs one at a time and beat well
3.In a separate bowl sift together the flour, baking powder and salt.
4.Beat portions of the dry ingredients into the creamed mixture alternating with the milk. Mix until well combined. Fold in the blueberries and vanilla.
5. Fill cupcake liners 1/2 to 3/4 full with batter. Bake for 20-25 min or until toothpick inserted comes out clean. Cool cupcakes before frosting.
Maple Cream Cheese Frosting:
-One 8-ounce package cream cheese, at room temp.
-6 tablespoons (3/4 stick) unsalted butter, at room temp
-3 cups confectioners sugar
-1 teaspoon of vanilla extract
-3 tablespoons of maple syrup
1.Cream together the cream cheese and butter until smooth
2.Slowly sift in confectioners' sugar and continue beating. Mix until all lumps are gone.
3.Add the vanilla and maple syrup until fully integrated
After frosting the cupcakes drizzle honey on top and if desired add fresh blueberries for garnish. I prefer to use fresh blueberries in the cupcake because frozen ones always make my batter turn blue-ish. If you don't like maple syrup simply don't add it. It taste good with a plain cream cheese frosting. I hope you all enjoy them!
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