The dough was made from scratch and then rolled up with a layer of cinnamon and brown sugar.
Made with strawberries and blackberries in season and cut into triangular wedges.
Plain vanilla yeast donuts fried and then baked. Donut holes covered in vanilla glaze. Plain vanilla donuts covered in chocolate, maple glaze (and bacon), Carmel glaze, and whipped cream and fruit.
Yeast cinnamon rolls baked and covered in a vanilla glaze.
Nutella and chocolate-filled croissants. Croissants were laid out and a layer of Nutella and chocolate chips were placed on the dough and then rolled and baked.
This bread is made like a rustic cornbread mixed with molasses, was the start of my larger bread endeavors.
My first experience making Challah bread from scratch! Probably one of the more fun breads to make with the braiding involved in its form.
Homemade and easy popovers that I made in a simple muffin pan!
Finally adapting to the New England traditions of my school environment, I decided to make quintessential apple cider donut holes. The recipe was really easy utilizing apple butter and apple cider to get the classic flavors. After the mini donut holes were baked in a mini muffin pan they were dipped in butter and rolled in cinnamon sugar.
From scratch donuts made and piped on to wax paper and then fried in oil briefly until golden brown. I made chocolate and vanilla glazes to dip the donuts in once they had cooled enough to eat.
Classic Muffin base made with both fresh summer berries and peaches.
