Recipe 36: Tarragon Aioli

The Tarragon Aioli (stuff on left in photo) is one of the things I made in the Herb and Spice Class I took back in April. It was pretty good with the Shrimp Fritters as well as not too hard to make. I just do not often make stuff to that aioli would be useful to go with.

Recipe 35: Shrimp Fritters

I am still catching up on recipes from April. The Shrimp Fritters was one of the things I made in a herb and spice cooking class I also took at the store in Chicago. The Shrimp Fritters were pretty good, but they seemed to take forever to fry.

Recipe 34: Blueberry Chocolate Tart

This is the final thing I made at Baking Boot Camp back in April. The Blueberry Chocolate Tart was fancy than my Fruit Tart I made earlier that month on my own. The chocolate tart was actually way better tasting, too, as well as being just about as easy. Only thing is that I am not convinced on the whole making your own pie crust. Too much work and not enough improvement in taste for me to care. Then again I am not much of a fan of the crust and care more about the filling anyways.

Recipe 33: Raspberry Linzer Cookies

Raspberry Linzer Cookies was another thing I made for the first time at Baking Boot Camp back in April. They look fancy, but at actually quite easy. You just need the right cookie cutters to make the window parts. I might make these again, but I first have to get some cookie cutters. Then again I might not, as I really am not big into rolling out cookies and cutting them with cookie cutters. If I make shapes I usually just mold it with my hands, such as I did with the Olympic Cookies back in February.

Recipe 32: Caramel Hazelnut Devil’s Food Cake

Recipe 32: Caramel Hazelnut Devil’s Food Cake
Originally uploaded by kjscrafts

At Baking Boot Camp in April we made a Devil's Food cake. The between layers was supposed to be a chocolate caramel, but we skipped the chocolate and left it as just caramel because the cake already has more than enough chocolate. It was still too much chocolate for me, as I am not much into chocolate, but the caramel made it better.

Recipe 31: Almond Croissants

Recipe 29: Croissant
Originally uploaded by kjscrafts

One of the varieties of croissants I made at Baking Boot Camp back in April was ones with almond paste filling. They were pretty tasty and the filling part is easy to make. It is the long process of the croissant dough itself that is the off putting part.

Recipe 30: Chocolate Croissant

Recipe 30: Chocolate Croissant
Originally uploaded by kjscrafts

One of the varieties of croissants I made at Baking Bootcamp is Chocolate Croissants. It was really good to put dark chocolate in them. While I do not think I will make croissants from scratch again, I definitely will think about putting chocolate in crescent rolls.

Recipe 29: Croissant

Recipe 29: Croissant
Originally uploaded by kjscrafts

Croissants were one of the things I made at Baking Bootcamp in April. It is quite an intensive process and I do not really think it was worth it. I am pathetic and would rather buy crescent rolls in a tube.