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Bomboloni- Italian Cream Filled Donuts

Bomboloni- Italian Cream Filled Donuts
Bomboloni I spend alot of my off time from work searching for great recipes. I rarely go to bed on time and stay up late reading about food or photography or even food photography. With my new found friend, Pinterest, I’ve been able to collect a large amount of recipes on my boards including recipes for donuts. This is one of the top three recipes for donuts I have ever tried. I found this post on a blog that I have been following for about a year, La Mia Vita Dolce ( My Sweet Life)! I followed the recipe  exactly and ended up with a very tender, rich in yeast and egg. Bomboloni I...
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Holy Cannoli!

Holy Cannoli!
I am so sorry it has taken me so long to write a post! I have been so busy with my photography that I have not had time to sit and concentrate on writing a post. After two years I  finished my first photography class, photography 101, at Showcase School of Photography last week. The class was  awesome and I loved learning about apertures, F-stops, shutter speed and Iso. Our teacher Vino Wong took us on field  trip to Oakland Cemetery for a photography scavenger hunt. We had twelve different photos  to search out and take. Vino has such a great eye for light and I enjoyed...
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Blueberries and Cream Gelato

Blueberries and Cream Gelato
Every summer my wife and I pack up the dogs, Blondie, Muffin and Jolie and head off to Payne Farm and Produce to pick all the fresh blueberries we can handle. We spend the next couple of days making jams, jellies and of course our favorite blueberries and cream gelato. The layers of blueberry sorbet and vanilla bean gelato are so creamy and rich they melt away in your mouth. Payne Farm is located on Salem road off of highway 41 in Calhoun, Georgia The farm is owned by Sam Payne and his wife Ann and managed by Sam and his daughter Carla. For years they raised and produced hogs,...
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Madagascar Vanilla Bean Souffle

Madagascar Vanilla Bean Souffle
I am always fascinated by things that rise in the oven and wanting to surprise my wife with dinner and dessert for our anniversary I decided to look through some old recipes and came across this recipe for souffle. Long ago, I happened to get this recipe from a  French chef who opened 103 West in Atlanta many years ago. The kitchen would turn out some of the most beautiful souffles I had ever seen. This recipe is almost fool proof and allows a little more stabilization by adding a little cornstarch to the egg whites. I broke down the recipe and made a souffle to test before my wife...
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Three Apples, One State, One Tart

Three Apples, One State, One Tart
For the last couple of weeks I have been taking a close look at each and every recipe on our dessert menu including our honey walnut bread which is probably our signature bread.  You see, after the (abrupt) departure of our pastry chef I made an executive decision and took on the day to day responsibilities of the pastry chef myself. Playing in flour, eggs, butter, sugar and vanilla is one of my life time passions. I started my career as a pastry /sous chef for Pano’s and Paul’s many years ago and because of my success Pano put me on a plane to The Culinary Institute...
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