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. 🙁 Chef said it was too eggy last 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! 😉
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. 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!