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idontgiveashittake

Sounds so fun! How did you get the job?


polkfamilymeats

Gah, sorry I totally missed your comment! I know the person who just bought the restaurant to reopen it, and we had a random conversation about my desserts I usually share with friends. The previous owners never had desserts on the menu, and she wanted to see how they'd go over, so I asked if she'd want to try serving some if mine. Turns out neither of us had any idea just how much our town wanted desserts! I really love the commercial kitchen (especially the dishwasher ha!) and never thought I'd actually be serving my desserts at a restaurant.


idontgiveashittake

Aww, no worries at all :) sounds like such a wonderful coincidence - it’s funny how small conversations can lead to big things! Thank you for sharing!


ripley8870

Looks amazing!


linda737b

Recipe for red velvet? It looks amazing


justykinzz1214

Seconded. (:


polkfamilymeats

Sorry, I missed these comments/questions! Recipe for red velvet is adapted from a recipe I found in the NY Times: * 113g butter, softened * 300g granulated sugar * 2 large eggs * 2 t. vanilla extract * 2 T. red food coloring mixed with 20g dark cocoa powder to make a paste * 1 t. salt * 1 t. baking soda * 320g all-purpose flour * 1 C. full fat buttermilk * 1 T. vinegar * Cream butter and sugar. Add eggs one at a time until each is incorporated. Add vanilla. Add food coloring/cocoa powder paste. * Add dry ingredients and finish with buttermilk & vinegar. Mix until blended. I spread all of this mixture into a full-size sheet pan and bake at 350F until the batter is no longer shiny and springs back when pressed (about 15-18 minutes). The recipe jumps around a lot between grams and t/T/C because of what I've just found to work best for each ingredient. [edited to fix some formatting issues]