Dessert/ Dinner

Plated Up

I couldn’t stop myself. I had to have pizza tonight for dinner. I was going to make something like pasta but then I remembered that I still had to fold and press all my chef coats and didn’t have time to do anything fancy. Also, its getting ready to storm big time and it’s Friday. All the above are reason enough for popping my Amy’s Mushroom and Olive Pizza in the oven! This pizza was a personal sized pie, which was perfect for dinner. Don’t get me wrong, I could have eaten two (or more!) of these smallish pizzas but when you combine it with a salad it really is the perfect amount. I will definitely be buying more of these in the future!




I’m really looking forward to tonight at school when we get to do our first “plate” aka dessert presentation. I’m also excited to pair the desserts with different wines and see what works best! Unfortunately though, I came to the conclusion that I scaled out the ingredients last night for the creme brulee wrong and its too eggy. πŸ™ Chef said it was too eggy lastΒ  night but we thought we might have just over baked it. However, today I realized that I scaled out 6 oz of eggs when the recipe really just called for 6 eggs. I must have just copied it down wrong! Funny, funny, funny. At least I had the flavors right though (white chocolate mint). I can’t wait to taste everything when its all plated and pretty looking with the sauces we made earlier in the week. I’m especially excited to taste the chocolate chip pancake bread pudding………… !

I’m bringing some Annie’s bunnies for a snack later but I might not need it with all these desserts around! πŸ˜‰
Keep in mind that when I say I “taste” all my desserts every night that really equals less than half of a spoonful….more like dipping the tip of the spoon in just to get the flavors.Β  I take small tastes of everything so I can keep up with it all and not overindulge. However, if something is truly worth the indulgence I will eat the whole thing and call it a day!

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  • Hil
    July 11, 2008 at 9:30 pm

    Your dinner looks delicious!

    Would you ever consider giving us a primer on how to make some of those yummy desserts? It is one of the major goals of my life to be able to whip up a really great custard (my favorite type of dessert), but I’m always at a loss. I’m never quite sure if I get the dairy/egg ratio right, and all too often I end up with lumps.

    I really enjoy your blog…your food looks delicious and your joie de vivre is contagious.

  • Fitnessista
    July 11, 2008 at 9:50 pm

    That bread pudding sounds fabulous- can’t wait to see pics of all of the plated desserts!
    we have very similar methods of tasting- i like to have a teeny bite of everything to try it all, and if i truly love something, then i’ll eat it.
    are the amy’s pizzas on whole wheat crust?? i can’t tell from the pic, but it looks delicious!

  • mi
    July 11, 2008 at 9:52 pm

    hi! i just wanted to stop by and tell you how much i ADORE your blog. it is so inspiring and i just love reading it! being the freak that i am, i’m trying to get through all your entries bit by bit – i’ve finished february now πŸ™‚ anyway reading blogs like yours and katheats, really made something click inside me to go for the change. so i’ve tentatively started writing my own… and i just hope that a few months on, i will be proud of what i’ve achieved! thank you and you’re gorgeous! (in every way!)

  • JessieP
    July 11, 2008 at 10:03 pm

    Hi Jenna, been a fan of your blog for a while now, though you may want to check out mine!

  • BethT
    July 11, 2008 at 11:15 pm

    Since we’re on the topic of awesome creative desserts, check this out:


    Pan Seared Sponge Cake Layered with Homemade
    Strawberry Preserve and Frangelico Peanut Butter
    Vanilla Ice Cream Center

    A friend of mine had this last night and said it was AMAZING!
    PB&J ice cream cake…sigh.

  • Amy
    July 11, 2008 at 11:30 pm

    Yes! I hear you on choosing you food battles and indulging in the things that are worth it.

    Have a great time tonight!

  • Amanda K
    July 11, 2008 at 11:50 pm

    Hi Jenna! I’ve commented a few times… and I love reading your blog! It gives me great ideas for snacks to keep me fueled for all the running that I do! But today I want to share something with you!! I have come across the coolest thing ever! There is this web site where you can create your own snack bars! They are homemade, packaged and sent to you. The ingredients are wholesome and most of them are organic. Just wanted to let you in on that! I am totally going to try them out! Have a good evening!

    Amanda K

  • Amanda
    July 12, 2008 at 12:16 pm

    (Different Amanda)

    I love your plate!

    This is super random, but I know you love mexican food. I am experimenting more with making mexican food and was wondering if you knew why it was black beans that is so big. I always hear of black bean burritos, tacos, etc. Never kidney beans or navy beans. I am new to the world of beans and was wondering why.

    Also, the other day you mentioned you made an egg white using one whole egg sandwich. How did you do the egg white part? Thanks! Hope last night at school was fun πŸ™‚

  • Ansley
    July 12, 2008 at 12:35 pm

    I wish we could get Annie’s products here. Or GNU, even Fage. Just enjoy them twice as much for me, yeah? :p

    Love the site.

  • Amy S.
    July 13, 2008 at 12:39 am

    Amy’s makes great stuff. I don’t eat dairy anymore and the cheeseless pizza is an easy fix. They used to make a soy cheese pizza pocket which I took on the go to class or work a lot and it satisfied my pizza cravings but I’m having trouble finding it at Whole Foods. I checked the web site and they may not be making it anymore.

    Good soups too.

  • jenna
    July 13, 2008 at 2:59 pm


    There are countless varieties on beans and legumes but traditionally, black beans are the ones most associated with latin cooking. If you are knew to it all, I would suggest buying a few varieties (i much prefer cooking my own dried beans and its cheaper as well) and trying them out with different flavors. Beans are a wonderful protein source and low in fat but high in iron. Plus, they just taste delicious!

    As for the egg whites, I guess I just do this so much in school and whatnot it becomes second nature. There are different ways to only use the white but I think the easiest is to crack the egg then cradle it back and forth over the bowl, releasing the white but saving the yolk in the shell. Then discard the yolk or use it for another use. It might be hard at first but if you practice it wil become easier! You could also just buy the whites but its much more expensive!

    Amanda K,

    How awesome!! Thanks for mentioning those bars, I will look into them today! πŸ™‚