Cody. 28. Semi-professional baker. Ex-grocery store cake wrecker. Eater of tacos, drinker of wine.
- WELCOME
All content created, photographed, and eaten by me unless otherwise noted.
My boyfriend turns 30 today. I made this.
Cheddar-ale soup.
Heirloom tomatos with extra virgin olive oil and balsamic vinegar.
Deconstructed lasagna.
Brought this home from work for Valentine’s Day. I made several parts of it, but the concept was that of our pastry chef. Chocolate mousse cake, chocolate-covered strawberries, chocolate leaves, and a sugar cookie.
Test shots. In all honesty, I’d rather pay a photographer in cookies. Any takers?
Playing with the dishes and backdrops I just bought. Max is (un)helping.
Strawberry-Balsamic Jam
Cream Scones
2 cups all-purpose flour
3 Tablespoons brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
4 Tablespoons butter, cold, cut into small pieces
1 cup heavy cream
1 egg yolk
coarse sugar for topping
Combine the flour, brown sugar, baking powder and baking soda in a bowl.
Using a pastry blender or your hands, cut in the cold butter until the mixture resembles sand.
Add the heavy cream and egg yolk, and mix until the dough comes together in a ball. Transfer the ball to a lightly-floured surface, and knead gently.
Roll the dough out about 3/4” thick, and cut into desired shape.
Top with coarse sugar, and bake at 375 for about 15 minutes.
Jesse and I went to Portland, Maine over the weekend and had lunch at Eventide Oyster Co. Oysters on the half shell, lobster roll, and New England clam chowder. Yummy.
