Don't laugh. I'm never arranging cannoli this way on a plate ever again.
Ok, now that you finished laughing, I'll explain. This is an actual recipe from the Professional Pastry Chef by Bo Friberg. There are three cannoli filled with rice pudding, ricotta cream, and chocolate chip ricotta cream. Chef Friberg cut rectangles for the shells, and I used a circle cookie cutter, my mistake. Oh, and the pool of blood is a cranberry coulis. They actually sold this in the student restaurant.
My second dessert for the restaurant, a key lime tartlet, turned out better. Traditional key lime pies are not cooked; the acid thickens the eggs in the custard. It's totally unhealthy if you have a compromised immune system, so use pasteurized eggs.
I've also made pita pockets.
And bagels.
Bagels are boiled before they are baked. It makes them chewy.
We lost our holes, and allowed the yeast to create too much gas. They weren't bagels by the time we were done with them. But cinnamon and sugar fixes everything.
If you've been to New York, you might have tried bialys. They're similar to bagels with sauteed onion. I didn't like them.
And we made PRETZELS! So soft and chewy and salty... if only it was covered in cinnamon sugar.
In the same night, we made naan (Indian flatbread, not Indiana flatbread as my Hoosier fingers automatically type).
That weekend, I made my "first" specialty cake. The bottom layer is white cake with caramel filling, and the top layer is chocolate truffle. It was for an adorable 5 year old's birthday, and she picked out a My Little Pony for a topper.
The next day, I made my second cake for a family baby shower. Congratulations Kate and Shea!
