The design of baking and thoughts of a new kitchen!

Ever since my experience at Salt Water Farm, I have been in a baking frenzy!  ... truly!  I have been pouring over baking books, studying, and experimenting. 

I have also been downloading baking books to my iPad as furiously as ordering through amazon.  This has opened up a world of possibilities.  Tarts with Tops On, Savory Baking, Pies, Tarts, and Cakes Cookbook, Whole Foods Cookbook, etc., etc..

I anxiously am awaiting my copy of none other than Julia Child's French cookbooks... oy, what has happened to me?!

The house smells wonderful, but... I am wreaking havoc in my kitchen and find that I absolutely will be redesigning it over the next year.  My neighbors love me because they are my "testing participants!"

Here are some of my delicious creations inspired by my baking class in Maine:

Savory Dill Muffins

 Replication of the Blueberry Shortcake we made at Salt Water Farm.  My "design" changes include using pitted bing cherries for the filling with the same shortcake baked in one large cast iron pan.

... it was delish!  (Ouch!... that was so Paula Deen!)

Chicken Pot Pie baking in the convection oven

The finished product baked in my new pie pan!

My masterpiece!  These are buttery croissants.  They took me almost six hours because I had to make a butter block and chill, roll, chill, etc.  There were too many of them so I had to freeze some.  I'll bring them out on a cool, fall day and think of Maine!

I smell triple chocolate chip cookies which will go to my department chair tomorrow!

...thinking about how I will redesign my kitchen!