by A. Gardner
"And our winner is…" Mr. Dixon pauses again. My stomach churns, and I feel Bree squeeze my arm. "Well, what do you know—our winner is Ms. Poppy Peters!" The entire room breaks out in cheers and clapping. I am so shocked that I can't move. Bree nudges my shoulder.
I am going to Paris.
Georgina turns around and looks at me.
"Congrats, Poppy," Georgina says with a smirk on her face. "I was just in Paris last fall, so I'm good."
"So glad you're such a good sport," I sarcastically respond.
"Clearly the judges were looking for something more…" She glances at my empty chocolate box. "Homely."
I keep a smile on my face, but inside I am screaming at her.
Total brat!
"Whatever," I mutter. She raises her eyebrows and places her hands on her hips. I find it comical that she's wearing beige slacks and a white blouse at a dessert competition. I'm surprised her shirt doesn't have any stains on it yet.
"Good luck," she laughs. "After what happened to the last intern, I didn't really want that position anyway."
I glare at her as she strides away to admire her croquembouche some more. Cole walks right up to me and gives me a hug. I inhale his cologne and feel his muscles tighten around me. My cheeks feel warm, and I want to break away, but I like hugging him.
"I can't believe this, Poppy." Bree interrupts us. Cole and I both pull away from each other at the same time.
"I know," I admit. "Paris!"
"Promise me you'll still take that wedding cake class with me," Bree pleads.
"Of course," I agree. I glimpse down at my boots, dwelling on Georgina's words. "Hey, you don't happen to know what happened to the last Paris intern, do you?"
"Oh," Cole responds. "So that's what Georgina told you. Don't worry about it, Poppy. You are going to have a kick-ass time in Paris."
"Cole," I scold him. "Details. Now."
"Um." Cole's eyes dart around the room.
"Cole."
"Fine," he sighs. "He came home early. I guess he went a little crazy because he couldn't handle the pressure. You will be fine though. I know you will."
"I always am," I reply.
RECIPES
Southern Peach Pie
Vanilla Sugar
Homemade Brown Sugar with Spices
Buzz's Rise & Shine Orange Rolls
Student Union Blueberry Scones
Black Market Beignets
Vegan Chocolate Cake
Bree's Red Velvet Cake
Cole's Aunt's Easy Éclair Pie
Grandma's Prize Winning Brigadeiro
SOUTHERN PEACH PIE
CRUST
3 cups all-purpose flour
1 teaspoon salt
1 cup cold unsalted butter (2 sticks)
3/4 cup half-and-half
FILLING
6-8 ripe peaches
1/2 - 3/4 cup vanilla sugar (can substitute with regular granulated sugar or homemade brown sugar with spices)
1 tablespoon freshly squeezed lemon juice
1/4 cup flour
1-2 tablespoons unsalted butter
For the crust, combine the flour and the salt in a large bowl. Cut the cold butter into 1-inch cubes and add to the flour mixture. Blend the flour mixture and butter together in a food processor until butter pea-sized or use a bowl, and cut the butter with a fork into the mixture until it resembles coarse meal. Add the half-and-half, and stir the mixture with a fork until all the flour is moistened. Shape the dough into a ball using your hands. Cover the dough with plastic wrap, and refrigerate while you make the pie filling (30 minutes to an hour).
For the filling, peel off the skins and slice the peaches into 3/4 inch thick slices. Mix together the peaches, lemon juice, flour, and vanilla sugar in a large bowl. Start with 1/2 cup of sugar and add more if desired.
Split the dough into two balls. For the bottom crust, roll the dough to about an 1/8 inch thickness on a floured surface. Transfer to the pie pan, making sure the dough hangs over the edges of the pan. Add the peach filling. Cut 1-2 tablespoons of unsalted butter into slices and scatter on top of the peach filling. Roll the second half of the dough to about an 1/8 inch thickness on a floured surface and place over the peach filling. Pinch the edges of the bottom layer of dough into the top layer of dough and trim any excess on the edges. Make sure the edges of the pie are tightly sealed. Cut a few slits into the top crust to allow steam to escape. Brush the top crust with milk and sprinkle it with about 1 teaspoon of sugar.
Place a baking sheet in the oven underneath the pie to catch any drips. Bake at 375 degrees Fahrenheit for 45-60 minutes, until the filling is bubbling and the crust is golden brown. If the crust browns too quickly, cover the pie with foil to prevent the crust from burning or getting too dark.
Optional Lattice Pattern:
To create a lattice pattern with the top crust, roll the dough on a floured surface and use a pizza cutter or sharp knife to cut into even strips. Make them as wide or as thin as desired as long as they are all the same width. Also, make sure that the bottom crust is long enough to hang over the edges of the pan. Add the peach filling on top of the bottom layer of crust. Lay half the strips horizontally over the pie spaced evenly, making sure that the edges of each strip are long enough to reach the edges of the pan. Fold every other strip back on itself. Lay one of the remaining strips of dough vertically across the center of the pie so that it lies across the unfolded horizontal strips, not the folded pieces. Unfold the folded pieces so that they lay on top of the vertical strip. Fold the strips of dough that have not been folded and add another vertical strip across the pie. Continue swapping the folded and unfolded horizontal strips, adding another vertical strip each time until half of the pie is latticed. Continue this pattern with the other half of the pie until the entire pie is latticed. Crimp and trim the edges. Brush the top crust with milk and sprinkle with about 1 teaspoon of sugar. Bake as normal.
VANILLA SUGAR
1 vanilla bean
2 cups granulated sugar
1 air-tight container or Mason jar
Quick Method:
Cut the vanilla bean down the middle, and use a knife to scrape out the center. Add scrapings to a container or Mason jar of sugar. Rub the scrapings into the sugar by hand until the vanilla is evenly distributed throughout the container. Seal and set aside. This sugar can be used right away if needed. The vanilla will age over time, becoming more fragrant and gradually giving the sugar a stronger vanilla taste.
Aged Vanilla Sugar:
To make aged vanilla sugar you can use a new vanilla bean or one that has already been used in a previous recipe. If you are re-using a vanilla bean that has already been cooked it must be air dried first. Place the bean in a container of sugar, and cover the bean with sugar. Seal the container or Mason jar and set aside. In 2-3 weeks the vanilla bean will have infused with the sugar. More vanilla beans can be added for a stronger taste and fragrance. Over time the sugar will become lightly brown in color.
Gift Ideas:
Both of these methods can also be used with pink sugar crystals. Seal the sugar in a decorative jar to give as a gift or party favor. To create a homemade sugar scrub, add 1 part oil to 2 parts sugar (1/2 cup oil for 1 cup sugar). Recommended oils are olive oil, almond oil (or any nut oil), or coconut oil. Add 1/2 teaspoon Vitamin E oil. Add several drops of lemon, orange, or lavender essential oil (optional). Mix together and seal in an airtight container. The sugar scrub will last up to 2 months.
HOMEMADE BROWN SUGAR WITH SPICES
2 tablespoons molasses
1 cup granulated sugar
1/4 teaspoon of one or more of the following spices (optional): ginger, allspice, cloves, cinnamon, nutmeg
In a bowl, vigorously mix together the sugar and molasses using a fork. Add more molasses to make darker brown sugar, and add more granulated sugar to create a lighter brown sugar. Mix in the spices for additional flavor (optional). Use right away or store in an airtight container or Maso
n jar.
Gift Ideas:
Seal the sugar in a decorative jar to give as a gift or party favor. To create a homemade sugar scrub, add 1 part oil to 2 parts sugar (1/2 cup oil for 1 cup sugar). Recommended oils are olive oil, almond oil (or any nut oil), or coconut oil. Add 1/2 teaspoon Vitamin E oil. Mix together and seal in an airtight container. The sugar scrub will last up to 2 months.
BUZZ'S RISE & SHINE ORANGE ROLLS
DOUGH
5 1/2 - 6 cups all-purpose flour
2 teaspoons salt
1 egg, beaten
2 cups warm water
2 tablespoons yeast
1/3 cup sugar
1/3 cup vegetable oil
FILLING
1/2 cup (1 stick) unsalted butter, softened
1/2 cup sugar
1 tablespoon grated orange rind
ORANGE GLAZE
2 cups powdered sugar
1/4 cup orange juice (freshly squeezed without pulp is preferable)
1 teaspoon vanilla extract
For the dough, combine the yeast, sugar, and oil in a large mixing bowl. Add the warm water. The yeast should start to foam in 5-10 minutes. Add the beaten egg and stir well. Add the salt with the flour, mixing in one cup of flour at a time until the dough is workable. Knead for 1-2 minutes, cover with a towel, and let the dough rise for about an hour or until the dough has doubled in size. Split the dough into two equal pieces.
For the filling, mix together the softened butter, sugar, and orange rind so that the mixture is spreadable. Roll the dough on a floured surface into a rectangular shape (about 8 x 12 inches) and spread the butter mixture on top. Roll each portion of the dough jelly roll-style, as you would with cinnamon rolls. Seal and pinch the seams, and cut into thick slices (about 1/2 inch). Place the slices on a greased baking pan or in a casserole dish, cover, and let the rolls rest and rise for about an hour.
Bake at 350 degrees Fahrenheit for 15-20 minutes or until the rolls are lightly browned.
To make the glaze, sift the powdered sugar and combine with the orange juice and vanilla extract. Mix well. Drizzle over the warm rolls after they come out of the oven.
STUDENT UNION BLUEBERRY SCONES
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cardamom (optional)
6 tablespoons cold unsalted butter
1 cup heavy cream
1 cup fresh blueberries
Mix together the flour, sugar, baking powder, salt, cinnamon, and cardamom (optional). Cut the butter into small cubes and blend with flour mixture in a food processor. (If you do not have a food processor, rub the butter into the flour mixture with your fingertips until it resembles coarse meal.) Add the heavy cream, and blueberries. Mix together and form a circle of dough about 8 inches in diameter and 1 ½ inches thick on a floured surface. Cut the dough into 8 wedges and place them on a baking sheet. Brush the tops with milk (or beaten egg) and sprinkle with sugar. Bake at 375 degrees Fahrenheit for 20-25 minutes until golden brown.
BLACK MARKET BEIGNETS
4 cups all-purpose flour
3 teaspoons yeast
1/4 cup homemade brown sugar (substitute regular sugar if desired)
1/2 teaspoon salt
1/2 cup evaporated milk
1 egg
2 tablespoons unsalted butter, softened
1 cup warm water
2-3 cups powdered sugar, for dusting
Oil, for frying
In a large bowl, mix together the flour, sugar, salt, evaporated milk, and yeast. Add the warm water. Mix in the beaten egg and softened butter. Cover and let the dough rise for about an hour. Roll the dough on a floured surface until it is about 1/2 inch thick, and cut into squares. In a pot or deep pan, use enough oil to fully submerge the dough, but make sure the pan is less than half way full. Heat the oil to 365 degrees Fahrenheit, and fry the beignets for 2-3 minutes until golden brown. Let them cool and sprinkle with powdered sugar. Makes about 2 dozen.
VEGAN CHOCOLATE CAKE
CAKE
2 1/4 cups all-purpose flour
1/2 cup cocoa powder
1 1/2 cups granulated sugar
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup warm water or coffee
1/2 cup vegetable oil
2 teaspoons vanilla extract
DARK CHOCOLATE GANACHE
1/2 cup coconut milk
4-5 ounces dark chocolate
For the cake, mix together the flour, cocoa powder, sugar, salt, baking soda, and baking powder in a large bowl. In a separate bowl, combine the vegetable oil, vanilla, and water or coffee. Slowly add the wet ingredients to the dry mixture. Pour the batter into a greased, 9-inch Bundt pan, baking dish, or cake pan. Bake at 350 degrees Fahrenheit for 30-35 minutes until a toothpick comes out clean.
Prepare the ganache by melting together the dark chocolate and coconut milk in a saucepan or the microwave. The ganache should be thin enough to pour across the top of the cake. Remove the cake from the pan and drizzle over the warm cake, and let it all cool before serving.
BREE'S RED VELVET CAKE
CAKE
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons cocoa powder
1/2 vegetable oil
3/4 cup milk
1/2 cup beet puree (See instructions below)
2 eggs
2 tablespoons red food coloring (optional if a redder color is preferred)
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
CREAM CHEESE FROSTING
16 ounces cream cheese
1/2 cup unsalted butter (1 stick)
1 teaspoon vanilla extract
2 cups white chocolate chips, melted
2 cups powdered sugar, sifted
For the cake, mix together the flour, sugar, salt, and cocoa powder in a large mixing bowl. In a separate bowl mix together the vegetable oil, milk, beet puree, eggs, vanilla extract, and red food coloring. In a third bowl, combine the baking soda with the apple cider vinegar. After it foams, add it to the bowl of wet ingredients. Slowly mix the wet ingredients into the dry mixture. Pour the batter into a greased, 9-inch cake pan. Bake at 350 degrees Fahrenheit for 30-35 minutes, until a toothpick inserted into the center of the cake comes out clean.
For the frosting, beat together the cream cheese, butter, and vanilla extract. Add the melted white chocolate, and then slowly mix in the powdered sugar. Frost the cake after it has been removed from the pan, and has had time to cool.
For beet puree:
Boil 3-4 beets in water for about 30 minutes until the beets are easily pierced with a fork. Rinse and let them cool, keeping the water used to boil them. When the beets have cooled, remove the skin (should come off easily) and roughly chop. Use a food processor or blender to pulse the beets until smooth, using the leftover water to achieve a smooth consistency.
Alternatively, you can also puree a (15 oz) can of sliced beets. One can will make about a cup of puree.
COLE'S AUNT'S EASY ÉCLAIR PIE
2 small (1 oz) packages French vanilla pudding
8 ounces Cool Whip
1 (14.4 oz) box graham crackers
4 tablespoons unsalted butter
4 tablespoons milk
4 tablespoons unsweetened cocoa powder
2 cups powdered sugar
Prepare the French vanilla pudding as per instructions, and fold in Cool Whip. Line the bottom of a 9x13 casserole dish with graham crackers. Pour half the pudding mixture on top, add another layer of graham crackers, and pour the rest of the pudding over it. Add a final layer of graham crackers. Melt together the butter, milk, and cocoa powder. Remove from heat and slowly whisk in the powd
ered sugar. Pour the chocolate sauce onto the top layer of graham crackers. Serve right away or place in the fridge overnight. Save any excess chocolate to serve on the side.
GRANDMA'S PRIZE WINNING BRIGADEIRO
2 tablespoons unsalted butter
2 (14 oz) cans sweetened condensed milk
1-2 tablespoons unsweetened cocoa powder
Chocolate sprinkles for decorating
First, prepare a smooth surface to let the candy cool. You can use a smooth countertop, cutting board, or baking sheet. The candy mixture will need to be mixed quickly and poured to cool to prevent it from burning. In a medium saucepan, melt the butter on medium to high heat. Add the sweetened condensed milk and cocoa powder, and turn the heat to high. Mix quickly with a metal spoon until the mixture starts to bubble. You will know the candy is ready to pour onto a cool surface when the mixture starts to pull away from the sides of the pan on its own. Pour the mixture onto prepared surface, and let it cool until it is warm (about 30-60 minutes). When it is cool enough to touch, pull away pieces and begin rolling the candy into even size balls. Roll the balls in a bowl of chocolate sprinkles until the entire surface is covered. If the mixture is too sticky to do this, then it needs to cool a little longer.
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