Illegal Baker

A journey through my life as a baker

Corn Chowder

2 tablespoons butter
Extra-virgin olive oil
1 onion, diced
2 garlic cloves, minced
6 sprigs fresh thyme, leaves only
1/4 cup all-purpose flour
6 cups vegetable stock
2 cups heavy cream
2 Idaho potatoes, peeled and diced
6 ears corn
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley leavesHeat the butter and 1 tablespoon olive oil in a soup pot over medium heat.
Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes.
Dust the vegetables with flour and stir to coat everything well.
Pour in the vegetable stock and bring to a boil.
Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
Cut the corn kernels off the cob and add to the soup.
Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes.
Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.

Chocolate Molten Cake

11 ounces butter (2 3/4 sticks)
10 ounces bittersweet chocolate, chopped
6 eggs
6 egg yolks
3 cups confectioners' sugar
1 cup all-purpose flour
12 each 8 Oz aluminum tins or ramekins
12 Large Strawberries, diced small
1/4 Cup Powdered Sugar
¼ Cup Grand Marnier
Whipped Cream or Vanilla Ice-cream
Mix the strawberries with sugar and liquor and macerate in the fridge for a few minutes. Preheat the oven to 450 degrees F. Grease the tins and set aside. In a bowl over a saucepan of simmering water, melt the butter and chocolate together, stirring occasionally. Cool slightly. Meanwhile, in a separate bowl, whisk together the eggs, yolks, and sugar. Whisk the egg mixture into chocolate mixture; then whisk in the flour. Fill the tins with the batter and bake for 4 to 5 minutes. Transfer to a plate immediately and serve with strawberries and cream. Enjoy
Sponsor: Roth Living

Shell Christmas Cookies


  • 1 Cup Butter
  • 1/3 Cup Powder Sugar
  • 1 ¾ Cups AP Flour
  • 1 Tbsp Vanilla (food color optional)
  • Candied Cherries

Beat butter and sugar until creamy add vanilla. Sift dry ingredient into the bowl and mix with a wooden spoon to form a soft dough.

Put dough in a piping bag fitted with a star tip.

Pipe shells into oiled sheets and place half a cherry on each one.

Bake in a preheated oven at 350 for 8 to 10 minutes.

Nested Eggs with Sauted Vegetables

4 slice of bread


4 egg

salt and pepper

1/2 Yellow Onion, julienned

1/2 Red Bell Pepper, julienned

1/2 Green Pepper. julienned

8 strips of bacon

In a griddle, saute the seasoned sliced veggies with a tsp of butter until colored but still crunchy. See aside and keep warm.Cut a round out of a slice of bread; place the bread in a griddle with butter. Crack an egg into the hole, add salt and pepper, cover and cook until the white sets, for more set egg, flip after the first minute or so. Serve with bacon and sauce.

Fast Hollandaise:

8 oz butter

4 egg yolks

4 tsp lemon juice or white wine vinegar

In a pot, heat the butter until foaming Meanwhile, blend the egg yolks in a blender with a tablespoon of water and the lemon juice or white wine vinegar. With the machine still running, slowly add the melted butter in a thin steady stream - the sauce will thicken quickly. Add salt and pepper to taste. You can make this sauce ahead of time and cover with plastic film or reheat on high in the microwave for 15 seconds then whisk before serving.

Devil’s Food Cupcake

Ingredients for cupcakes:
187 g AP Flour
99 g Eggs
223 g Sugar
2 g Vanilla Extract
160 g Mayonnaise
50 g Dark Cocoa
4 g Baking Soda
1 g Baking Powder
180 g Water
1 g Salt
Whip eggs with sugar to ribbon stage. Add mayo and water and blend well. Sift dry ingredients and fold them in. Deposit in lined cupcake molds. Bake at 350 for 10 to 15 minutes. Allow to cool.
Ingredients for icing:
6 Oz Egg whites
12 Oz Sugar
4 Oz water
16 Oz Unsalted Butter, softened
1 Pack Raspberries
Bring sugar and water to a boil. In the meantime whip the egg whites to stiff peaks. Once the syrup reaches 240 F pour over whipping egg whites. Whip until cooled. Add 1/2 of the raspberries and slowly add the butter until buttercream forms. Pipe the buttercream on top of the cooled cupcake and decorate with raspberry to make different kinds of flowers
Sponsor: Roth Living