Vanilla Pastry Studio, Regent Square

Vanilla Pastry Studio, Regent Square

Vanilla Pastry Studio, Regent Square

Vanilla Pastry Studio, Regent Square

I was excited when I heard that Vanilla Pastry Studio was coming to Regent Square- baked goodies are my favorite. Vanilla is located in busy Regent Square, on bustling Braddock Avenue. The newly constructed building sits next to Typhoon; there’s plenty of parking in front of the store. The facade of the building is contemporary, and covered with large panes of glass. When I walked into Vanilla I was immediately received with the aromatic, sweet smell of cupcakes- yum.

Parking at Vanilla Pastry Studio

Parking at Vanilla Pastry Studio

Vanilla Pastry Interior

Vanilla Pastry Interior

The bakeshop itself is immaculately clean, always nice to see when food products are being prepared. The first floor is minimally decorated and comfortable with tables and chairs if you want to have a seat while enjoying a cappuccino with your treat. If you prefer privacy while engulfing your pastries, there is additional seating on the second floor with a great view of the east end.

Second Floor Seating at Vanilla

Second Floor Seating at Vanilla

View from the Second Floor at Vanilla

View from the Second Floor at Vanilla

As I made my way to the counter I was greeted by several of the friendly staff at Vanilla- so far so good. I looked at the cupcakes on their shiny pedestals gleaming in all their deliciousness… how could I possibly make a decision with so many options? Eventually I selected a lemon cupcake. In my opinion, there are three elements that make a great cupcake: first, it has to look appealing. Second, the cake should be moist, flavorful, and not over-worked or mealy. Third, the buttercream should be light, fluffy, and sweet. The cupcake was visually stunning- so far so good. I took a nice bite of the perfectly piped buttercream before the cake… nom, nom, nom… The frosting was cottony, and satisfying. The butter-vanilla cake was moist and lemony- a perfect cupcake!

In addition to cupcakes, Vanilla serves quick breads, cookies, lollys, and other assorted pastries. Vanilla also specializes in wedding cakes.

If you’re a cupcake fan, you will likely be happy with the treats at Vanilla Pastry Studio in Regent Square.

Chef Chuck Kerber

chefchuck@pittsburghhotplate.com

pittsburghhotplate.com

Vanilla Pastry Studio on Urbanspoon

Dipping Oil with Herbs

Dipping Oil with Herbs

Dipping Oil with Herbs

Dipping Oil with Herbs

I’m a big fan of good olive oils- first pressings only. I especially like herbed dipping oils; they’re fragrant, delicious, and very easy to make. This recipe goes great with a nice glass of red wine and a loaf of fresh, crusty Italian bread.

Enjoy!

Chef Chuck Kerber

chefchuck@pittsburghhotplate.com

pittsburghhotplate.com

Homemade Mozzarella Cheese

Homemade Mozzarella Cheese

Homemade Mozzarella Cheese

Homemade Mozzarella

Recipe By, Kim Knox

Think 30 Minutes… to Mozzarella

I kid you not. My husband believes I possess super human, Goddess-like powers because I make cheese.
And for this power, I have to thank and credit Ricki Carroll, of New England Cheesemaking Supply Company.
Now, here detailed, and with permission, I give you…

Instructional videos can be seen on the New England Cheesemaking website, along with many more recipes. They also supply all of the ingredients you may need to make their lovely products.

Truly, check them out! And develop your own super-human powers!

Kim Knox

Check out Kim’s website: betterthanyouimagined.com

A Day For Horses

Horses

Horses

A Day For Horses

Yesterday I took drive outside the city to a graduation party. I didn’t know anyone that was going to attend, but that was OK, there would be cake. As I drove further away from home the air began to change- it was thick, and smelled like cut grass and honeysuckle. My Garmin began barking directions at me as I slowly exited the parkway. Twisty country roads took me closer to my destination until I came upon a detour sign- ugh. I continued along the road as my GPS began recalculating my route. Zigzagging back and forth, I was surely getting further, not closer to the party. Looking out my window I noticed large open fields; there were also working farms with cattle and other animals… what a contrast from the city living that I’m used to. Farmhands were tending to the land and animals; they were working at a slow, relaxed pace. I noticed horses grazing in a large field and made an impulsive decision to see if I could engage them, so I pulled off the road to say hello. It had been many years since I had any type of interaction with these majestic animals; I had forgotten how big and beautiful they are. I approached the fenced-in area where they stood, and made a cackling sound with my mouth. One of the horses became interested, and cautiously made his way towards me. The stallion looked into my eyes as I slowly extended the palm of my hand and softly touched his forehead; his coat was sleek and a bit oily. After a few light strokes, he trustingly lowered his enormous head and I was able to pet his muscular neck. He was a truly majestic, powerful animal, but at the same time, extremely docile. During my interaction with the horse I noticed something very powerful- I wasn’t thinking about the future or past, I was simply present in the moment. After a few minutes the horse raised his head once again, glanced in my eyes, and trotted off- he must have had more grazing to do. Returning to my car, I realized the significance of my experience- it was time to slow down a bit, and live in the now.

I continued to the graduation party, following the detour signs once again. This time, however, I was able to appreciate the surroundings and drive slowly. As I continued along I came to another difficult realization- all that I had lost along the way worrying about the future.

The party was fun- I got to meet some new people, and the cake was fantastic. The same horses caught my attention as I drove through the back roads once again- they were still foraging in the field soaking up the sun. As I made my way back to the city I made a promise to myself; from now on I will always make time to pet the horses.

Fettuccine Alfredo with Bacon and Scallops

Fettuccine Alfredo with Bacon and Scallops

Fettuccine Alfredo with Bacon and Scallops

Fettuccine Alfredo with Bacon and Scallops

If you’re a bacon fan, this recipe will make your heart sing. The rich Alfredo sauce, paired with the sweet scallops and salty bacon is a divine combination.

Enjoy!

Scallops

Scallops

Chef Chuck Kerber

chefchuck@pittsurghhotplate.com

pittsburghhotplate.com

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