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Jenni Field
Works at Pastry Chef Online
Attends Let's be Fearless in the Kitchen!
Lives in Garner, NC
46,220 followers|3,351,375 views
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I made amazingly delcious Key Lime Pie Doughnuts yesterday, partly because I love doughnuts and partly to try out the new #OXOCookware  from OXO. I used my lovely new 3.5 quart Stainless Steel Pro Saucepan to make White Chocolate Key Lime Curd, and since I had to do something with it, doughnuts it was!

I am very happy with both the pan and with the doughnuts. Enjoy! 

http://pastrychefonline.com/2015/03/04/key-lime-pie-doughnuts-oxocookware/
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I am so happy with the way these Coffee Pecan Porter Sticky Buns came out! Not only did I get to use a great seasonal beer from local brewer +Fullsteam Brewery, I also am offering a great giveaway from +Paderno USA of a super heavy duty half size bun pan and an enormous silicone counter top rolling mat. 

Plus, now I have sticky buns. Yay me!
Coffee pecan porter sticky buns are just as sticky, gooey & delicious as you would hope. With beer in both the topping & the dough, they are full of flavor.
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Rich, decadent, dreamy Chocolate Pudding from +Betsy Cohen of Desserts Required! Seriously--chocolate, cocoa and half and half?! You have to make this recipe!
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Thanks so much for sharing, +Jenni Field!!  <3
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This month for #BreadBakers , the theme was bagels. I have never made bagels before, but my Asiago Cheese Bagels turned out pretty smashingly! I also tell a couple of stories from my time working in an odd little start up bakery and at Panera (hence the asiago bagels) during culinary school. Check out all the Bread Bakers' posts too--there are some mightly glorious looking bagels in the round up!

http://pastrychefonline.com/2015/02/10/asiago-cheese-bagels-breadbakers/
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I lke.....
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What perfect flavors for winter, Rocio! Lovely! I bet they smelled just wonderful baking not to mention being delicious, bright and sunny!
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Yes +Jenni Field  these bagels leave a wonderful smell in the house !! Kisses
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Several weeks ago, I invited some intrepid bloggy friends to participate in a Valentine's Croquembouche Challenge. Today was posting day, and I am blown away by everyone's creativity!

My offering is this Raspberry Rose Croquembouche. This photo might look fairly impressive, but this tower is literally the tip of the iceberg! I love challenges like this because it forces me to push myself. And I don't always completely rise to the challenge. I make some mistakes, and I learn from them.

Check out my post about the shenanigans that occurred during the building of my own personal Chrysler Building and then please go see everyone else's posts. There are all sorts of flavor combinations, including a gorgeous savory version that really pushes the bounds of what a croquembouche is. And that's just how I like it! Be inspired. Know that we can learn more from our misses than we can from our hits. And enjoy the #ValentineCroque  posts!

http://pastrychefonline.com/2015/02/05/raspberry-rose-croquembouche/

#croquembouche   #valentinesdessert   #creampuffs  
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Thank you. :-D
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Learn how to make white chocolate key lime curd (yum!) and a bit about the new @oxo cookware! 
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Wow, when +KC Quaretti enters a contest, she really enters a contest! Check out her amazing sandwich entry with pan-fried pork, avocado, sauteed spinach and more and give her a vote!
 
The Avocado Sandwich contest is still going on...and on and on and on....Hahha here is my entry if you feel like taking the time to give it a vote. If not that's OK but do try the sandwich sometime...it's truly fantastic!  By the Way...prize for this cnetest is A $25000.00 KITCHEN!
https://fanwich.com/contest/gallery/details/AvoMole
Focaccia is sliced in half and lightly toasted is then spread with guacamole. (Guacamole made with 1 avocado 1 tomato 1 bunch green onions and 1 tablespoon Hot Chili Sauce and 2 tablespoons lemon juice.) That is topped with warm pork tenderloin slices (pork tenderloin slices that have been pounded to ¼ inch thick and dipped in flour and then beaten egg and then into bread crumbs and fried in butter) and a layer of sautéed spinach goes next. (1 on...
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Good luck, +KC Quaretti! Go get 'em!
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Normally for Mardi Gras, I'd make a King Cake, but it is so bleeping cold here right now, all I wanted was soup. So I made Cajun Spiced Tomato Soup. I also made some Toasted Cheese and Bacon Croutons as a garnish "serving suggestion!"

http://pastrychefonline.com/2015/02/17/cajun-spiced-tomato-soup-honor-mardi-gras/

Plus, this post is about poetry. Sometimes you find it where you least expect it. I found a poem today in the comments section of someone else's post on tomato soup, and it turns out that there's a YouTube video of this poem/song and everything. And yes, it's about soup! 

It inspired me to write an ode to my tomato soup. Sure, it's not great literature, but it was a fun exercise! I also got to share my friend +Laura Kumin's post of a soup/stew recipe that is written as a poem. Her cousin Pat wrote it, and I link to it in my post. It is a lovely poem and a lovely soup.

Please, if you feel so inclined, click on over to the blog and leave your own soup poem in the comments! 

#mardigras   #souprecipe   #tomatosoup   #comfortfood  
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comment tu vas ma belle
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You want to know how to get fit and eat healthy? +Amy Stafford is the one to follow. Need an example? How about this Strawberry Almond Green Superfood Smoothie?! She really is all about *A Healthy Life for Me!"
 
Strawberry Almond Green Superfood Smoothie is protein packed and full of essential amino acids to help you recover after that tough workout.

Recipe here: http://buff.ly/1IqxJv
Pin it now for later: http://buff.ly/1zSs6yU
#HealthyEating   #CleanEats   #proteinrecipes   #Smoothie  
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Nice one dear love it takecare
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Beautiful bagels! I do like seeds, so next up for me: Everything Bagels!
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La anfitriona de este mes de la propuesta de Bread Bakesrs es Heather Figura King of Hezzi -D´s books and Cooks y nos propuso bagels, y en realidad a mi me gustan clásicos, neutros y nada mejor que estos para eso. Gracias por...
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Thanks Jennifer 😊
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I just love +Stacy Rushton's take on a Croquembouche: Petite Croquembouche Citron Framboise. Royal icing lends the crunch, so no caramel burns for Stacy. Gorgeous. =)
 
Lemon and raspberry croquembouche with royal icing for #ValentineCroque, a croquembouche challenge set by +Jenni Field! 
Both an edible centerpiece and a festive celebration, this choux pastry bun turret is filled with fresh lemon custard and held together with crunchy when dried royal icing, thereby fulfilling the croque part of its croquembouche or "crunch in mouth" name. Fresh red raspberries add a burst of color and a wonderful juicy counterpoint to the choux buns and lemon custard.
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People
In her circles
3,419 people
Have her in circles
46,220 people
ALISHA2583's profile photo
Susan Pereira's profile photo
Bliss Griffin's profile photo
Shannon Johnson's profile photo
James Mahood's profile photo
Jilian Huggins's profile photo
MSFAB CORNIELIUS's profile photo
Sandy Armbrust's profile photo
Basquiat Knocka's profile photo
Work
Occupation
food writer, ghost writer, blogger, demonstration chef, recipe developer
Skills
baking science, recipe development, teaching, baking, writing, blogging, engaging, social media
Employment
  • Pastry Chef Online
    food writer, ghost writer, blogger, 2007 - present
  • The Ravenous Pig
    Pastry Sous Chef
  • Luma on Park
    Pastry Chef
  • Rock Lake Elementary School
    Special Education Teacher
  • Sugar Creek Charter School
    Behavior Intervention Specialist
Places
Map of the places this user has livedMap of the places this user has livedMap of the places this user has lived
Currently
Garner, NC
Previously
Charlotte, NC - Hartsville, SC - Tega Cay, SC - Orlando, FL
Story
Tagline
Teacher. Pastry Chef. Writer.
Introduction
After teaching special ed for many years, I decided to follow my passion. This took me to culinary school, into fine dining pastry development and production, and finally to my computer where I now combine teaching with pastry/baking through my site and blog, YouTube channel and most recently in G+ Hangouts on Air.
Education
  • Let's be Fearless in the Kitchen!
    present
  • Orlando Culinary Academy
  • Coker College
  • South Mecklenburg HS
Basic Information
Gender
Female
Other names
onlinepastrychef
My husband and I ate at Alexander's yesterday for lunch after reading some good reviews of here on Google. Sadly, while there were some things to get excited about, there was enough that was underwhelming that we most likely won't be repeat customers. There is no way to give 3 1/2 stars, but I think that would be a more accurate rating than just 3 stars. The Pros: The bread and dipping oil are both very good. The service is fast and friendly, although our server did not seem to be overly familiar with Greek food. The lentil soup was very tasty as was the lemon chicken soup. The minced lamb in the kofta souvlaki was moist and tender. The tzatziki sauce was excellent. Chef takes pains to go to the coast bi-weekly and to the local farmer's markets to pick up fresh seafood and produce, respectively. All the greens we had were fresh and delicious and the tomatoes were nice and red and ripe. The falafel was very good. Desserts are all made in-house according to the server. The key lime pie itself was very good, but it could have used a bit more lime "zing." The Cons: Our hummus was bland, lumpy and almost inedible. I am pretty sure we've never had worse hummus out anywhere. The filling in the dolmas was very smooth, like a puree, which was a bit off-putting. The dishes were under-seasoned across the board. We had to liberally salt everything, including the soup that we both really enjoyed. The fries were slightly under-cooked, and while I enjoyed the oregano as a seasoning, they did need a bit more salt, and a nice pop of lemon would have been welcome. The pita that they use is unsalted, so the "wrapping" for sandwiches and the triangles for dipping don't add any extra flavor to the dish. Very bland pita, although it was nice and soft. I think the chef is passionate, and we both applaud his commitment to fresh, local ingredients. We do think there is plenty of room for improvement and hope that happens, because we like to support local restaurants.
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Public - 6 months ago
reviewed 6 months ago
I've taken my car to Carfix three times now, and I have been nothing but thrilled with their service, their professionalism and their customer service. Most recently, we had the car towed there after it refused to shift out of second gear. Fearing the worst, we waited to hear from them. Rather than the entire transmission, it was a solenoid that had given out. We were quote just shy of $800 and approved the repair. In a best-possible-case scenario, the final bill was just shy of $600. They found that they didn't have to replace the wiring harness but could just repair the existing one, which saved us 25%. I trust these guys with our car, no matter what the scenario.
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Public - 7 months ago
reviewed 7 months ago
We had a great experience at Leith. Our salesman was Jim Lovelace. We made initial contact via their website, and he returned email to invite us out to take a test drive. We both know that we were treated fairly and got a very good deal on a late-model used car that is in excellent condition. Jim immediately put us at ease, answered all of our questions and was very straightforward in manner, which we really appreciated. When it comes time to replace my car next year, we will definitely go to Leith.
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Public - 2 years ago
reviewed 2 years ago
All the techs and vets are fantastic with our little guys. Sharren at the front desk is absolutely fantastic. A great practice full of caring, compassionate people.
Public - 5 years ago
reviewed 5 years ago
7 reviews
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My husband and I love staying in B&B's, and Cedar House quickly became our favorite as soon as we stepped foot in the door. *Fred and Mary Beth Tanner* are simply wonderful hosts, not to mention Stu and Karma, the Inn dog and cat! We are always greeted at our car by Stu and then by Fred. Mary Beth is sure to offer cookies and a hot beverage within 15 minutes of arrival, and the rooms in the main house are cozy and comfortable. We have also stayed in a yurt and loved the feel of the place. Having no corners in the yurt certainly takes the edge off and makes for a relaxing and romantic haven. *Cedar House Inn & Yurts* is not only a lovely B&B where we go to unwind and relax--and that would be enough right there--but Fred and Mary Beth are also committed to green and sustainable practices, and over the years, we have seen that commitment grow as they tirelessly work to bring more and more sustainable practices to their corner of the North Georgia Mountains. Recycling, digging and planting on swales, adopting a vegetarian diet, growing a lot of their own food, the use of composting toilets in the yurts, and the list goes on. Breakfast is always wonderful. We are not vegetarians, but we never miss meat at the bountiful breakfasts that Mary Beth lovingly prepares. We especially love the cream cheese-stuffed breakfast bread pudding and the mixed vegetable hash. Fred and Mary Beth welcome people from all walks of life. Nobody is made to feel outcast at Cedar House. No matter who you love or what you believe, you'll find a welcoming smile and stimulating conversation. We've experienced some very lively conversations around the breakfast table, and while you can dine and dash to go play in the mountains, it is great fun to stay at the table and visit with the other guests. I can guarantee that you'll learn at least one thing, teach at least one thing, and find some common ground even with folks who seem very different from you. As far as things to do in the North Georgia Mountains, the list is long and varied. Whether you only want to stray a few miles or are up for longer treks, there are waterfalls to visit, mountains to climb, rivers to be rafted or lazily floated down in inner tubes. Cedar House is also advantageously situated on the Georgia Wine Highway, and some of the finest wines, both vinifera and native-based, await at the many local wineries. I cannot recommend Cedar House Inn & Yurts highly enough. It is one of our favorite places, and Fred and Mary Beth are two of our favorite people.
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Quality: ExcellentFacilities: ExcellentService: Excellent
Public - 2 years ago
reviewed 2 years ago
We were very impressed with China King! We ate in, and the service was very attentive, even though they were also doing a steady take-out business. We started with the steamed pork dumplings, and they were fantastic! Both soups that we tried were wonderful--the hot and sour was dark and spicy and full of mushrooms, and the wontons in the wonton egg drop soup were hearty and filling. We both really enjoyed our entrees, as well. The egg rolls were fresh and crispy, and the pork fried rice very flavorful. After we both stuffed ourselves with Szechuan beef and sesame chicken, we still had enough left over for a respectable meal the next day. We will definitely be back, and will also be ordering take-out as it's right on the way home from my husband's office. Thanks so much, China King!
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Public - 3 years ago
reviewed 3 years ago
My husband and I moved to Cary in July of 2008, and we immediately began scoping out the Indian restaurants in the area. After all, you have to have priorities. I read the reviews of Suchi and had seen where the reviews went from across-the-board excellent to across-the-board awful just a year or so ago. It's always a bad sign when the reviews take a dive when the place changes hands. I read further, and saw a lone recent review that said that a new chef/management team was in town, and things were looking up. We decided to give it a go. We went on a Saturday night when they were serving their extensive dinner buffet. We generally like to order a la carte, and we asked if we could do so. The chef came out and encouraged us to try the buffet. He told us that he and his guys had been working very hard on it all day and that it was excellent and that we should just go ahead and get the buffet. He told us to come back on a weeknight and order a la carte if we wanted, but to Get The Buffet! It was a hard sell, but he eventually beat us down, and we got the buffet. Best decision ever. Over 35 items, including 2 biryanis, 2 soups, samosas, naan, chicken, goat, fish, vegetarian and on and on. Not to mention the 5 dessert items. Five! All the food was incredibly good and highlighted the cuisine of different parts of India which was lovely--like taking a tour of the whole country without leaving the restaurant. Since then, we have been back three or four times, most recently for their crazy-good Valentine's Day dinner buffet. On one visit, we even brought a friend who has traveled extensively in India, and she said that she had never had such good Indian pickle or naan, even in India itself. If you are a samosa fan, do not miss theirs--the spicing is incredible. The papadam is slightly puffed so it has the merest hint of chew after the bite. Great texture. The condiments are all top notch, and I have never been disappointed by anything that we have ordered. Great food, great, accommodating management, skilled chefs and incredibly good food. Suchi India is the complete package. Do not miss it!
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Public - 6 years ago
reviewed 6 years ago