Back to School

Last Sunday was my first Pro Baking class and I was really nervous. So nervous in fact that I got lost on my way there. Would I like the instructor? What would my classmates be like? Was I out of my league? We went around the room giving our names and what we hoped to get out of the class and much to my relief I was definitely in the right place. While everyone's skill level was different, we were all there for the same reasons- a love of baking and a secret desire to see if it was possible to turn a hobby into something more. I don't know where this class will lead but one thing's for sure- these are the best blueberry muffins I have ever made.

I would like to post the recipe but I want to get permission from the school first. But trust me, they taste as good as they look.
If it weren't for this blog, and more importantly for encouragement of the people who read it, I would never have had the nerve to take these classes in the first place. So in the interest of sharing the experience here are some of the things I learned this week:

A small egg is 1 oz, large egg 2 oz, jumbo egg 4 oz.
Use a rasp (microplane) zester for overall strong citrus flavor, or a channel zester for a hint of citrus taste combined with the other flavors in your pastry.
Carrot cake is essentially a quick bread.
If your cakes are too dense or sinking in the middle you are most likely over mixing.
Wearing a chef jacket makes me feel awesome.