Cincinnati Magazine's First Ever Bake Off Competition
Updated: Oct. 12, 2022 at 11:23 AM EDT
Cincinnati Magazine's First Ever Bake Off Competition Culminates October 20th at the Midwest Culinary Institute
Cecilia Rose, Cincinnati Magazine Events Manager
Chef Michael Vanfleet, Certified Executive Pastry Chef Midwest Culinary Institute
Chef will bring a crescent pastries to roll and stuff with goodies and show the anchors how to create them. He will also bring finished pastries and baked goodies for display and for the anchors to try as well. Ce cilia will handle the talking points about the Bake off event and what it will entail.
Why let the Brits have all the fun?! It's time for the Queen City's best bakers to show up and show off their confectionary creations in this ultimate baking battle, followed by an epic party!
Cincinnati Magazine's First Ever GREAT BAKE-OFF Competition is next week - October 16-20!
Cincinnati's artistic and imaginative baking community will be taking center stage as both professional and at-home bakers compete their creations for judging in these categories:
• Celebrate Cincinnati Cake Decorating
• Pies to Die For
• Gimme Gimme Cookies + Brownies
• Knead More Bread
Professional and amateur bakers will compete throughout the Great Bake-off week followed by a sweet and savory celebration of all the baked goodness as the winners are announced!
A select number of participants are being chosen now to compete throughout the Great Bake-off week, October 16-19
Pastry experts will select the tastiest entries to receive the "Golden Rolling Pin" in each bracket.
The Bake Off week concludes at the Midwest Culinary Institute with a sweet and savory public celebration of all the baked goodness the evening of October 20th when the winners are announced!
This is when guests of the event will be able to view the entries and see the winners recognized while enjoying sweet and savory treats from the city's most beloved local bakeries.
Learn more and purchase tickets to the Bake Off Party on October 20 at http://cincinnatimagazine.com/bakeoff.
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7 hard boiled eggs
1/4 cup mayonnaise
2 teaspoons apple cider vinegar
1 teaspoon sweet pickle relish
1 teaspoon hot pepper mustard
Pinch of salt
Spanish paprika, garnish
Cut 7 hard boiled eggs in half. Remove yolks and place in a medium size mixing bowl. Take the white part of one egg and smash fine with a fork and add to yolks. Using a fork mix yolks & the one egg white. In a small mixing bowl combine mayonnaise and vinegar. Mix together, then add the rest of the ingredients. Combine well, then fill each egg half. Sprinkle with paprika.
3 cups Romaine, shredded fine
2 cups Brussel sprouts, shredded fine
1/3 cup scallions, sliced
1 red delicious apple, cut in bite size pieces
1/2 cup dried cherries
3/4 cup slivered almonds, drizzled with olive oil, salted and toasted
8 slices bacon, cut up, fried & drained
1 cup cooked campanelli pasta
3/4 cup sharp white cheddar cheese, shredded
1 cup homemade croutons
1/4 cup olive oil
3 Tablespoons red wine vinegar
3 Tablespoons maple syrup
1/2 juice of a lemon
Pinch of salt
1/2 teaspoon grey poupon mustard
Combine all dressing ingredients in blender bottle or small food processor. Blend together until combined. Pour over salad and serve immediately.