Breakfast/ Dessert/ Dinner/ Exercise/ Fitness/ Lunch

Love Those Bagels!


I guess my jobs not half bad 😉 I get paid to get really messy and roll truffles. Anyone interested in a career change?! Haha!

Actually my day was incredibly tough. The first half was FUN and the second half was spent deep cleaning the entire kitchen….more on that later!

Anyhoo, back to the day—I got up around 5:45 again to have a little extra time in the morning. I think I’m going to start waking up early like this every morning because its worth it to me not to be in such a rush! I LOVE mornings! Its my favorite time of day and the time when I am the most productive. I’m actually one of those really rare people that loves to wake up early and I usually do so with a grin on my face. I hate being rushed so waking up a little earlier lets me check my email, the blog and spend more time making a good breakfast. It’s worth it! My body has finally gotten used to going to bed veryyyyy early, sleeping for exactly 8 hours and then naturally waking up. It works for me!

So, this morning I made another ultra-creamy bowl of oatmeal on the stove. The “jenna” bowl again with 1/2 cup rolled oats, 1 cup silk, dried cherries, a banana and almond butter:


This gets my day started the right way.

For lunch, I was a lucky girl and got leftovers! A nice piece of leftover baked salmon from last night on a huge bed of baby spinach with creamy goat cheese crumbles. I also packed banana bread, an apple and a yogurt. (I didn’t end up needing the banana bread…..I got something better! More on that later! wink wink!)



I had the yogurt for my mid-morning snackeroo.

After work, I stopped at Publix to grab a couple groceries:


Ugh I was so mad. Right after I snapped this picture, as I was putting away my yogurts, I dropped one on the floor and it exploded everywhere! These yogurts are not cheap! 🙁

I had a pear as I was driving home from the store for a little snack:


Unfortunately it was as hard as a rock. Yeck!

I was planning on yoga today but my workout-du-jour ended up being the MASSIVE 2 hour deep clean that not only left blisters on my hands but also left me completely pooped. More on that in a bit. I figure I burned enough calories when I was on my hands and knees scrubbing the floors though!

Betty is having another “soiree” tonight but again, I opted out politely. I’m so exhausted I just want to make some tea and jump right back into the final pages of my novel. I ate a truly comforting dinner tonight instead—-Annie’s Bunnies with Yummy Cheese, a spinach salad and a bowl of tomato soup.

LOVE this soup!


Holy goodness is it ever wonderful. 100% all natural, no preservatives and made by the people that bring us such fab imported evoo! I used to have it all the time in college and now I remember why! It’s something like grandma used to make….


For dessert I stuck with the Annie’s Bunnies theme and nibbled on a few 🙂


And now… daily recap! Complete with recipes and a “how-to” picture presentation! =)

So, today Adam and I set out on a great feat: homemade bagels. We are going to start doing a big Sunday brunch at the Club and they are requesting all pastries made in house (along with table-side flaming crepe service by yours truly…..haha). I have made bagels before in school and brought in my recipe for us to try. They turned out GREAT!!!! We were SO stoked! All the staff heard we had homemade bagels and were all around us trying to score one hot out of the oven. It was fabulous. We made plain today just to test the recipe but I am going to try out a honey whole wheat next time and other variations on the list include blueberry bagels and cheese bagels. Oh…the opportunities!

So, first we made the dough and let it sit and “bench rest” (aka rise) for about 25 minutes. After that, I shaped the dough into little bagels:


And we gave them a little bath in a starch solution for 2 minutes per side:


We made the solution by boiling potatoes for about half an hour, straining them out and using the simmering water. This starch solution creates a shiny and chewy exterior and really gives the bagel that nice texture we love so much!

After their bath, we ran the bagels over to the Pub kitchen where we baked them in the pizza oven at 450 degrees for about 7 minutes.

This was the result!



We garnished them with sea salt and poppy seeds. Unfortunately a couple were wrinkly because they were left in the solution (you REALLY need only 2 minutes per side!) a minute too long.

We scaled all the bagel dough out to be 4 ounces. It worked out perfectly except for a tiny one that didn’t make the cut. I decided to bake it anyways though and have it with my salad for lunch!


Awww mon petit bagel! It was SO cute and like those mini-bagels you can buy. I ate it right when it was hot—soft, chewy and totally perfect (a little wrinkly though)!

Plain Bagels

Makes about 15 bagels

.5 oz fresh yeast

2 lbs bread flour

.26 oz oil

2 oz molasses

.5 oz salt

16 oz water

1. Dissolve the yeast in the water with a pinch of sugar (this feeds the yeast and causes it to wake up and start workin’!). Set aside while you prep the rest of the ingredients.

2. Combine the salt, flour, oil and molasses in big kitchenaid bowl. Pour in the water/yeast and be sure not to let the yeast hit the salt in the bowl (this will kill the yeast).

3. Mix for 2 minutes on low speed with a dough hook and then for 4 minutes on medium speed.

4. Let the dough bench rest on your counter covered with plastic wrap for 25 minutes. While its resting, prepare the solution.

5. Scale out 4 oz pieces of dough and roll each piece to be about 7 inches long, even thickness. With a little water, attach the ends to create a donut shape. Let the bagels rest again for another 20 minutes.

6. Drop the bagels in the solution and time them 2 minutes on each side. When they are done, bake in a 450 degree oven on sheet trays covered with cornmeal for 7 minutes or until golden.

7. Enjoy!

**This recipe is formated for a professional bakeshop and uses the metric system to measure out ingredients. You NEED a scale for this recipe and it will not work if you try to convert it to cups and tablespoons. It’s worth buying a cheap scale for, I promise!

I hope yall try these! They are SO easy to make and so much fun! I brought one home and can’t wait to have a pb&j bagel for breakfast tomorrow!!!! They blow anything store bought away 🙂

Bagels were the main activity of the day. We were so excited about them and how well they turned out—totally soft and chewy. Other than bagels, I baked more pumpernickel rolls, 4 more loaves of pumpkin bread and some cookies:


Reverse chocolate chip


Oatmeal raisin

Other that that, I obviously rolled truffles (as you can clearly tell from my first lovely picture) and I remade some doughs for tomorrow. In the afternoon, Adam went over budgeting stuff with me to help me learn all that goes into owning your own bakery. He actually is in the process of starting up his own bakeshop here in Vero Beach. Quite an accomplishment! They are going to do all pastries, breads, desserts and wedding cakes and it will be open 24 hours a day (with bakers coming in at 2 am to bake bread for the day). It’s opening in about 6 months and I can’t wait to come back for opening day!

And then cleaned. Gag. We deep cleaned for 1 1/2 hours and my fingers are red, raw and blistered. We took apart everything in the pastry station, I scrubbed it ALL down with soap, water and a steelwool and then I scrubbed everything again with stainless steel spray. I also scrubbed the flour and washed the walls and huuuge bathtub sized mixers. Um yeahhhh it definitely constituted a workout seeing as I broke a sweat.

But yay! Tomorrow is my day off!!!! I plan to go to Church in the morning, run, and then relax and read in the sun all day. It’ll feel good!

Have a great night, yall! I’ll catch ya in the am!

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  • ModelBehavior
    October 11, 2008 at 11:10 pm

    I can’t even imagine how amazing a warm freshly baked right out of the oven chewy bagel tastes like….yyuummm! But cleaning all of that, no thank you! Enjoy your day off, sounds like you deserve it!

  • VeggieGirl
    October 11, 2008 at 11:12 pm

    Sooo sorry for the tough day, and rock-hard pear 🙁 But DAMN did you have an amazingly scrumptious day overall!!! LOVE THE BAKED GOODS GALORE!!! 😀

  • Becca A
    October 11, 2008 at 11:12 pm

    Thanks for the bagel recipe! I hope you post the wheat one as well!

  • Zorrie
    October 11, 2008 at 11:18 pm

    Hey Jenna-
    I have a baking-related Q for you. I know that it is best to sift your dry ingredients (i.e. flour, baking soda etc), but here at school I don’t have a sifter, and so I just fluff everything together with a fork. Is this the best alternative to sifting? Also, if you donm;t have canola oil on hand, is it best to use EVOO (all I have), melted butter, or apple sauce in recipes? Thanks!

  • jenna
    October 11, 2008 at 11:33 pm


    Great questions!! You really do need a sifter….but you can get one for like 3 bucks at publix. The point of it is that it sifts the flour to an even finer consistency and gets out all the impurities. I never used to do it when I baked on my own but then I started and I DEF. notice the difference. Your baked goods will be lighter and fluffier, whereas if you don’t sift, you will have a heavier and denser product. Trust me! I would sub. olive oil for canola oil but not butter or applesauce. Butter and canola oil have different fat properties so the baked good will turn out differently. If the recipe calls for oil it means oil! I’ve never been a fan of baking with applesauce but I know tons of people that are. I just can’t get the product I want. No matter how many people praise baking with applesauce, it WILL make your product heavier, denser and have a different texture. Trust me on this. That’s why, while I do try to live as healthy of a life possible, I prefer to bake with real butter. Its worth it!

  • jenna
    October 11, 2008 at 11:34 pm


    I will let yall know when I try it but to make whole wheat bagels you would just use 1 lb whole wheat flour and 1 lb bread flour. You can’t use 100% whole wheat flour for the entire thing because there isn’t enough gluten.

  • Megan
    October 11, 2008 at 11:34 pm

    I am like you! I am an early bird. I like to read e-mails and blogs in the morning and have my breakfast instead of rushing around!

    Great job with the bagels.

  • Erin
    October 11, 2008 at 11:39 pm

    I’m morning person too. I bounce out of bed at 5:00 and some people find that very annoying. But it’s just easier to get stuff done. Then when I get home I can chill!
    I love the chocolate hands pic!
    I wonder what you’ll do when you’re done with your externship?

  • jenna
    October 11, 2008 at 11:41 pm


    I wonder too. Haha. I’m on the job search in Tampa right now! I’ll keep yall updated!

  • Sarah
    October 12, 2008 at 12:43 am

    Wow, I have always wanted to try making bagels, I didn’t realize how easy it can be! Jenna, I was SOOOO close to enrolling in Le Cordon Bleu here in Hollywood, CA and couldn’t end up going so I truly enjoy seeing all that you have been able to make and seeing how your externship is going! It’s awesome!!!

  • Kelly L.
    October 12, 2008 at 1:09 am

    Hey Jenna- I know you are busy with work but how are Ryan and Dexter doing? Will you seem them soon? I’m sure you miss them a lot. 🙂

  • jenna
    October 12, 2008 at 1:21 am


    Ryan and Dexter are doing great! Ryan is loving having Dexter for a little while. I’m going home not this next weekend but the following weekend so I’ll get to be with them then!

  • Foodie (Fab and Delicious Food)
    October 12, 2008 at 2:06 am

    Haha, that first picture is priceless!

    “Along with table-side flaming crepe service by yours truly…..haha”
    -Really?! How cool!

    The bakery that Adam is opening sounds great! Open 24 hours?! Awesome!

  • Runjen
    October 12, 2008 at 2:20 am

    Oh, wow. I had no idea that bagel making was easy. I always assumed it to be so complicated. You have inspired me to give them a try.

    On another note, I am SUCH a morning person too. I am just happy and excited in the morning. My hubby who is a total night owl and hates mornings, thinks I’m insane. I get most of my work done in the morning.

  • Meghann
    October 12, 2008 at 2:20 am

    I bought the same bunnies too!

    Let me know when Adam opens the bakery! I will be the first in line for the grand opening. 🙂

  • LeeAnn
    October 12, 2008 at 2:22 am

    I found your blog a few weeks ago and I am loving it! I have started eating healthier and I love seeing the food choices you make everyday. Also, the food you make! AH!!! I love to bake!

  • emily
    October 12, 2008 at 2:46 am

    What a busy and fun day! Homemade bagels sound heavenly.

  • Nat
    October 12, 2008 at 3:03 am

    Are you wearing gloves when you clean??? 🙂

  • bobbi
    October 12, 2008 at 4:02 am

    mmm homemade bagels:) I am sorry about your yogurt, I know how that sucks hard core! What a fun day:)

  • Beadie
    October 12, 2008 at 1:08 pm

    I bet those bagels are delicious!

    Enjoy your day off!

  • shelbney
    October 12, 2008 at 1:20 pm

    Hi Jenna, love the blog! Congrats on finishing school. I must have missed the part about who you are living with exactly. How far from home are you and who are they? Also how about a pic of this infamous Adam? You are living one of my dreams. Was culinary school all you thought it would be or not. Are you doing an internship? Wow, sorry about all the questions. Thanks

  • caitlin
    October 12, 2008 at 1:46 pm

    ok this is probably getting redunant for you to read… but i want your job.

    and thanks for the bagel recipe! i would loooove to make my own, but i guess i need a scale!

    tell ryan that kristien and i say hi!

  • jenna
    October 12, 2008 at 1:52 pm


    I’m about 2 1/2 hours from my family—I’m living for 3 months in the town I grew up in with my best friend’s parents (she is away at law school). Culinary school was tough with long hours and was definitely the hardest thing I have ever done. It was a lot tougher than undergrad, that’s for sure! I’m doing an externship (meaning I get paid) at a yacht club until christmas then I’m moving back to Tampa and finding a job there.

  • Katie
    October 13, 2008 at 12:56 pm

    Ahh yes you have one of the best jobs in the world. My roommate works in a chocolate store rolling truffles and I get to reap the benefits… Betty must love having you around!

  • Catherine
    October 13, 2008 at 4:00 pm


    I’ve only made bagels once before using my King Arthur Flour baking book (love it!), but I really enjoyed adding fresh herbs to some of the dough for herbed bagels – just thought I’d give you the tip! Quick question, in your recipe you said to avoid letting the salt touch the yeast… how do you mix them all together without having them touch? Maybe I’m reading the recipe wrong?? Thanks!

  • jenna
    October 13, 2008 at 7:43 pm


    You just need to be sure when you dump everything in the bowl that the yeast is to one side of the bowl (or buried) and the salt is to the other. Aka don’t dump the yeast right on top of the salt.

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