Olympia's First Cupcake Shop!

It's about time! I've been wondering when this would happen and it finally did. Last week I heard a cupcake shop had opened up downtown. So of course I had to check it out.
Yesterday afternoon I surprisingly had an hour or so of no work, no school, and I got everything else done. What else better to do than visit a cupcake shop, right? So downtown I ventured, eager to see for myself. It was definitely better than I have had, but far from the best.
But, Hey, with some iprovement, I think they could do very well! I loved the atmosphere. It had a quaint, vintagey, invitingly homey feel. The smell of chocolate butter cream, melting on a warm cupcake, crept through the shop and out to streets. (I can still smell it when I think back:)
The cupcakes need a little help. I think they could be more moist and melt in your mouth. They were pretty dry and crumbly. But I really hope they improve, because I think "Bonjour Cupcakes" could be a great addition to Olympia.
                               

Savory Sweets!!!

Over the last few years, savory components have gradually crept into the bakery world. Cheyenne chocolate cupcakes, Ham and cheese cupcakes, avocado ice cream!
People like to try new things. Adding a bit of savory actually can enhance the flavor of the dessert, without making it overly sweet. As I am in the food industry, I like to bake what people want to buy!
On that note, this weekend I made a milk chocolate and bacon tart, with candied bacon on top. I actually really liked it!

MILK CHOCOLATE BACON TART

6 oz. Milk
6 oz. Cream
3 0z. Bacon, cooked, drained of excess fat
4 oz. Semisweet chocolate, 55%, melted, hot
12 oz. Milk chocolate, 38%, melted, hot
4 oz. Butter, very soft
4 ea.Eggs
2 Egg yolk
1 ½ tsp.Vanilla extract

Crème fraîche, whipped
Bacon, cooked crisp, crumbled
Maldon sea salt
Instructions:

1. Bring milk, cream and bacon to a boil. Cover and infuse 5 minutes. Strain through chinois, pressing on bacon to extract flavors. Discard bacon. Add water as needed to yield 6 ounces.

2. Return infusion to heat just until hot. Slowly temper infusion into chocolate. Stir in butter gently, without introducing air. Whisk eggs and yolk with vanilla, then carefully combine with chocolate mixture. Let rest to let air bubbles out.

3. Spoon filling into 12 small pre-baked pâte sucrée tart shells. Allow tarts to rest 5 minutes to allow any air bubbles to escape, for an incredibly smooth texture. Bake tarts in an oven heated to 275 degrees F for about 6 minutes.

4. Remove tarts from oven (ganache will be very soft and liquidy in center), then cool for 1 hour to set.

5. Serve tarts topped with whipped crème fraîche, crumbled crisp bacon, and a sprinkle of Maldon sea salt.

One Year Anniversary!

Today is officially one year since I joined the blogging atmosphere. I can't believe it! It seems like yesterday. However, a lot has taken place in that short year. I've made wedding cakes, started a new job, began the journey of college, and I've baked numerous delicious, sweet and savory dishes. I'm so blessed to have such a fulfilled life and I'm so glad I got to share a few baking adventures with you all this last year. So, here's to another year of baking!