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Big Fluffy Buns

By Chef Megan Joy / July 30, 2012

I rarely buy bread products from the grocery store. They smell funny- like chemicals. And I don’t want all those preservatives in my body. Most people wouldn’t either, if they realized what goes into that stuff. So this time of year when the grill gets fired up, a bad bun can completely ruin a potentially […]

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Exciting News

By Chef Megan Joy / July 20, 2012

Hello high altitude dwellers and friends, I am pleased to announce two things: 1. We have been receiving rain! In the last two weeks, the showers and thunderstorms have been a big help. The mountains and grasses are a little greener again, and new wildflowers are popping up. Thanks to all who sent rain karma […]

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Homemade “Funfetti” Layer Cake

By Chef Megan Joy / July 19, 2012

One thing I have learned in my experiences as a pastry chef is that any time you create a dessert that brings up “food memory”, you’ve got yourself a winner. Warm peach pie. Sugar cookies with pink icing. Freshly baked cinnamon rolls. All the things you ate as a kid, or at your grandmother’s house. […]

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Zucchini Cakes with Brown Sugar Icing

By Chef Megan Joy / July 17, 2012

It happened every summer growing up. At some point in July, behind all the leaves and growth in the garden, a zucchini squash or two would go unnoticed for awhile. With each passing day they would grow larger in size, turning into mammoth zucchinis the size of small baseball bats. And then one day, watering […]

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Double-Decker Blackberry Cobbler

By Chef Megan Joy / July 6, 2012

Sigh. Is there anything sweeter than a fruit pie? Flaky, crimped pastry. Bubbly, baked fruit filling. Memories and comfort. I love baking pies because I find them very relaxing. They break the norm for me from plated desserts or complex pastries because they don’t need accompaniments and garnishes, or multiple steps; they are wonderful as […]

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Molten Chocolate Cakes

By Chef Megan Joy / July 1, 2012

A few years ago, molten chocolate cakes were all the rage on dessert menus across the country. They’re kind of a past ‘fad’ now, but that doesn’t mean they don’t deserve to make an appearance now and then. Think about chocolate chip cookie dough. It’s spun into ice creams, topped on brownies, and eaten raw […]