Salt Lake Roasting Co.

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What’s this? ANOTHER coffee shop post? Why yes, yes it is! Because I am poor and lazy my baking adventures and eating out fun times has been desperately lacking… I apologize!

But take a look at that sumptuous shiny chocolate and chili truffle – eh? It looks so good. And it was creamy and silky and rich… but not so chili. After several bites (it was a very large truffle, guys) I could JUST start to feel a little heat build up in the very backest part of my throat…

But the café au lait was quite nice. They are never as rich or sweet as the ones from Spain… maybe they have magic beans and milk, but I can’t help but compare every coffee to those of my beloved España.

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But Cort and I, of course, came back. Because this place is great. And this time I got a slice of cake…tart…pie…thing. It has a base of a sponge or angel food cake, with a slightly crispy crust. then they topped it with the above pictured fruits. It was light and sweet and lovely. Perfect for PI day! (yes it was that long ago… DONT JUDGE ME). And I tried their spicy chai this time.

This was as good as I was hoping the truffle would be. It had all the lovely and varied nuances of a traditional chai…. BUT it lit a tiny fire in your mouth. It burn so good with the spices. Spicy chais are my favorite and so far, this is the best drink I’ve had in all of Salt Lake City. I haven’t got anything different since. It’s so perfect.

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I forgot to tell you about the restaurant didn’t I…

Well. It’s two floors and very hip. The bottom is full of roasting and grinding machines, a little gift shop and the front where you can get drinks (tea, coffee, frappés…) and food! Not just pastries but quiche and sandwiches and soups!

And then there are a bunch of tables, two sofas, a wall-sized window that looks out onto their cute patio (where we have not sat yet because cold and wet.) Then there is the second floor. Which actually isn’t that cute. It has some maps on the walls, but it’s a great study area and there are always a bunch of students there. So we fit in quite well as we chat about life or read.

And then that last picture was me just messing with a photo editor. BUT IT LOOKS COOL, RIGHT?!

I will continue to post. Even if I have to resort to subpar scrambled eggs or toast with nutella and hot sauce. And eventually, when I have a source of income again, I will have more fun places to post about and more fun and interesting recipes to share!

Apple Turnovers

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By my daddy’s request I have made turnovers! Apple ones, at that. A classic and very very simple.

What I did was buy the frozen pre-made puff pastry. With my dismal history at pie crust I didn’t feel up to the challenge of home made puff pastry. At least not today. Make sure you put the pastry in the refrigerator a DAY before you want to use it. It says you can leave it out at room temp or briefly micro it, but it really won’t hold up as well or have the same fluffy texture.

But now, I’m sure you are curious about the filling. In a pinch you can use canned filling. Super cheats two-step way of making these turnovers. If you want to get really fancy though, I suggest using the apple filling from these Wonton Apple Pies from Neighborfood blog. (Also, try out the wonton version. They are adorable and addictive and a huge hit at parties.) The filling is super simple and quick to make. And I even made it with white sugar, having forgotten I had run out of brown! But it’s pretty fail-pro0f and very open to improvisations.

Another pro-tip: drizzle the caramel sauce from that recipe over top of the turnovers and/or use as a dipping sauce!

 

IMG_3162 (2)All you have to do to put the turnovers together is cut your puff pastry dough into squares (my dough was sized so I simply cut it into quarters), put a heaping spoonful of apple filling in the center and fold over the dough diagonally to make triangles. I didn’t bother using milk or egg to seal the edges, but I did go over the seals with a fork to make a simple crimp around the edges.

Then I beat an egg quite thoroughly and brushed it on top of the turnovers to ensure they baked to a golden brown and to give them a little shine. I then popped them into a 400F oven for 15 minutes. They are done when the pastry has a nice deep color around the edges!

Let cool for 15 minutes so you don’t burn yourself and enjoy!

And if you happen to have leftovers, microwave for 30 seconds to have them nice and hot again to if you happen to need to keep warm during this polar vortex thing. Here in sunny AZ it is actually unusually warm for winter. In the 60s and 70s. But my dad and I still microwave the turnovers at night (when it gets cold enough we can pretend it is a legitimate winter here.)

 

 

Mike’s Pastry

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So this is one of the MOST famous places in all of Boston. According to my dad, and most of the internet. It is a small bakery in the North End of Boston, aka the Italian district. As you walk the streets from the center of Boston (well to me and my dad that was Fanueil Hall) the buildings slowly turn into apartments and change in style till it feels like you are in a whole new city. You can feel the unique Italian neighborhood vibe in this main street of North End.

You walk by café after café after Italian restaurant after pastry shop. It was beautiful and painfully and heartachingly reminded me of Europe.

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The inside of Mike’s was just as quaint as the rest of the street. It was American old-school with the feeling of a 50’s diner including embossed metal ceilings

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But the highlights of the place was truly the pastry display which spanned the length of 3 walls, leaving only the entrance wall clear of racks of sweets.

The true torture of this place was picking which dessert. Not only did they have cupcakes, tiramisu, other small cakes, ice cream, cookies, cannoli, etc. But they had multiple FLAVOURS of each. So once you decided what TYPE of dessert you craved you had to pick what TASTE you wanted. I debated hard for the entire wait between peanut butter and espresso cannoli. I ultimately chose the peanut butter. It was so rich and decadent. I had some trouble finishing it. But the cannoli pastry was flaky and with a surprisingly dense bite. In fact, it reminded me of the Mexican sopapillas. I had never had a true cannoli before and this one has set high standards.

Then my dad tried the tiramisu and it was perfect. Just the right balance of espresso, chocolate, cinnamon and liquor in a creamy and spongy cup. Their coffee was delicious as well, though my choice of a flavoured latte was perhaps not the wisest. I was so over-sugared that I had trouble thinking about any more food for the next 4 hours.

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My only complaint was the service. As in the owner was the sole waitress in a ridiculous tiny and crowded go-to spot for the lunch hour. We actually didn’t have to wait that long, but it’s the principal of the thing.

Also, keep in mind, if you go there they ONLY accept CASH. No credit, debit, checks. If not for my daddy being old-fashioned I would have missed out on a delicious treat.