The Balanced Pastry Chef - Page 20 of 22 - Pastry Chef Online

Cajun Chili Recipe: A Mexican-Cajun Fusion Chili

Yaga Stew, A Very Special Multi-Media Monday Edition of Sunday Suppers

Cinnamon Orange Pound Cake–Pushing Back the Darkness with Pure, Simple Goodness

Pasta Salad with Lentils and Chick Peas

French Fried Eggs (Another Reason Why I Love Julia Child)

Guest Post: Jamieson Ridenhour on Food in Literature

Dessert Components: Pastry Dough, Part Deux

Bailey’s Panna Cotta Recipe

Sunday Suppers: Carb-Lovers’ Cream of Chicken Soup

Baking Bread with Beer Yeast | Four Loaves of the Apocalypse

Baking Bread with Beer Yeast | Four Loaves of the Apocalypse

Dessert Components: Pastry Dough, Part I

The Plum Pudding Finale

A rectangular pan of frosted cinnamon rolls on a cutting board on a butcher block countertop.

Homemade Cinnamon Rolls

When You’re Trying to Capture a Memory, Details Count or Auntie Ev’s Plum Pudding, Part The Third

When History, Family and Dessert Collide: Auntie Ev’s Plum Pudding, Part II

PMAT Live, Episode 10: Plate-Apalooza, or Dessert Plating Tutorial

Hot and Cold Dessert Round Up

Close up of shards of crepes dentelle.

How to Make Crepe Dentelle Cookies

Pumpkin Cheesecake Brownies: When Road Kill is the Main Course, the Dessert Better Be Ready to Carry the Meal

PMAT Live! Episode 7: Pâte à Who? Pâte à Choux! as Part of a Multi-Media U-PMAT Class of the Same Name

Newsflash: Cinnamon Rolls Should Not Contain Baking Powder

The Anita Bryant Sunshine Pound Cake: Every Pound Cake I Bake, I Bake It For You

An overhead shot of folded puff pastry on a flour-dusted black surface.

How to Make and Use Puff Pastry

The Best Spiced Fudge Recipe

Apple Pie Buttermilk Pancakes or Hooray for Birthday Weekends!

Creamsicle Pound Cake: Pound Cake Certification Class

A Perfect Day: A Visit to Mayberry and RagApple Lassie

A whole, thin-crust pizza topped lightly with pickled peppers and sliced meatballs, cut into eights and resting on a round cooling rack.

Easy Pizza Dough Recipe

Sunday Suppers: Quinoa and Chickpea Salad

U-PMAT Class EF102-A&B, Offering Certification in Egg White Foams by way of Discussions of Macarons and Soufflés.

Hi! I’m Jenni Field

So Happy you are here. I’m a passionate cook and baker. After teaching special education for 16 years, I left teaching and attended the Orlando Culinary Academy in 2005-2006.

Now I’m here to teach you the “whys” behind the “hows” of cooking and baking. Once you learn those fundamentals, you’ll be more relaxed and more creative in the kitchen. Let me help you be fearless in your kitchen!

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