Profile cover photo
Profile photo
Lexi Van de Walle (Lighthearted Locavore)
Writer. Photographer. Chef. Nutritionist. Traveler. Marketer. Journalist.
Writer. Photographer. Chef. Nutritionist. Traveler. Marketer. Journalist.
About
Lexi's posts

Post has attachment
Introduction to Pastry and Baking Classes 10-12: Cakes
Chocolate Rum Ribbon Cake With Edible Gold Dust Chocolate Roll Cake with Praline Buttercream Lemon Coconut Layer Cake Devil's Food Cake with Fluffy White Icing

Post has attachment
Spicy Yogurt Gingerbread Loaf With Pumpkin Topping
Fall
is here and this Spicy Yogurt Gingerbread Loaf is moist, light and
packed with gingery goodness — perfect for your next tailgate party. Gingerbread Loaf made with Chobani Greek Yogurt Topped with Pumpkin Yogurt It’s made with three types of ginger — ...

Post has attachment
Introduction to Pastry and Baking Class Nine: Chocolate
Unlike Cammi who is a certified chocoholic, chocolate is one of those treats that I savor in very small quantities and on a rare occasion. Class Nine of the Introduction to Pastry and Baking at Institute for
Culinary Education opened my eyes and piqued my ...

Post has attachment
Introduction to Pastry and Baking Class Eight: Cookies
In class eight of Intro to Pastry and Baking with Chef Faith Drobbins, we made lots of different cookies and had a cookie swap with our classmates. Cammi and I made Checkerboard cookies, Amaretti Macaroons, and Chocolate and Walnut Biscotti. Each recipe had...

Post has attachment
Introduction to Pastry and Baking Class Seven: Puff Pastry
Baking relaxes the soul and most definitely can scare away a bad mood. So can the kindness of a classmate. After my car broke down on the George Washington Bridge and I was an hour an a half late for class seven of our pastry class at the Institute for Culi...

Post has attachment
Introduction to Pastry and Baking Class Six: Cheesecakes
Cammi and I made two types of cheesecake: one had cream cheese and lemon juice;  the other was 50/50 sour cream and cream cheese. Hands-down, the favorite was the 50/50 cheesecake made with sour cream -- it was shinier, didn't crack on top, which is often a...

Post has attachment
Introduction to Pastry and Baking Class Five: Pastry - Pate Choux
First impressions are the most lasting including when it comes to desserts.  Beautifully crafted puffed pastries made from pate de choux baked to perfection and filled with a simple, yet buttery and flavorful pastry cream, are the quintessential eye candy (...

Post has attachment
Introduction to Pastry and Baking Class Four: Tarts and Pies
Communication in the Pastry Kitchen is key. Quarters are tight, the heat's turned up and knives are sharp. Working 5-6 hours at a time, parent and child together, night after night has its challenges and its rewards. Did I mention it's also exhausting? New ...

Post has attachment
Introduction to Pastry and Baking Class Three: Flaky Pastry Dough
Bread is forgiving. Pie dough, not so much.  Working with flour is challenging. When done with the proper tools, accurate measurements (take weight and volumes seriously), and just right temperatures (various hot, warm and cold temperatures) the results are...

Post has attachment
Introduction to Pastry and Baking: Class Two — Shaped Bread
“If you learn something new every day, you can teach something new every day.” Martha Stewart  “The three W’s of baking: wheat + wet + work makes gluten”  Reeni Aragon  Shaped Bread Class: Knots, Swirls, and Braided Dinner Roll s Cammi and I
started cookin...
Wait while more posts are being loaded