Flavors of Fall

Oct 14

My inspiration behind this menu was my students. I've received numerous requests for all 3 courses. Who wouldn't want to learn how to make chili & cinnamon rolls from scratch in less than 3 hours? I was so pleased to have the opportunity to share these decadent recipes & create my "Flavors Of Fall" menu.

Before we got started I was honored to welcome another member into the Baker’s Dozen. Tammy, what a pleasure it is to have you in my classes.

I hope you have learned a few tips and tricks while in the Crème Kitchen, excited to have you for many more!

Harvest Cheese Board with a rustic twist. I feature a variation of textures and taste that will bring a balance to every bite.

What a perfect way to start the evening!

My Autumn Chili Con Carne recipe features two kinds of meat, my choice for the evening was ground chuck & beer brats. Brought together with a wide variety of seasonings, four types of tomatoes, and a bottle of beer. All these hearty ingredients simmer with an herb bundle which brightens & freshens up the dish.

Garnished with a seasoned tortilla bite, a dollop of sour cream and chopped green union. Make sure you enjoy by a cozy fire!

The Cinnamon Rolls are iced with a decadent spread made from scratch. Add all the room temp. ingredients into a mixer & mix well!

It's time to work on the cinnamon roll dough. One by one add the ingredients and give it a good stir. Next, knead with hands until you have a nice, smooth ball form. Now, roll the dough out into a large rectangle, and add the filling. Then roll it back up & slice!