Posts By: Ashley Rodriguez

Orangette is coming

Author of the very popular food blog is coming to teach a cooking class! Molly Wizenberg of Orangette will be teaching two classes in our brand new kitchen. The first class is this Tuesday and we are so honored to welcome her. She and new husband, Brandon Pettit will be teaching a course on Misunderstood… Read more »

Light Desserts

Tomorrow I will be teaching a class on how to execute tasty, light desserts while still using “real” ingredients. What do I mean by “real” ingredients? While still using butter, eggs, flour, sugar, chocolate, etc. rather than imitation sweeteners and flavors, I want to create delicious and satisfying sweet treats. I never liked the idea… Read more »

Baby, Book & Baking

I sincerely apologize for the longest pause in posting in Artisan Sweets history. In the past two months life has drastically changed. From the craziness of catering, baking, mothering and wife-ing of the Summer to all-day sickness, constantly tired and a disdain towards food that comes with being pregnant. That’s right, bun number two is… Read more »

happy birthday blog

One year of sweets. One year of writing. One year of meeting amazing fellow bloggers, bakers and cooks. I have learned so much from all of you and have had so much fun sharing recipes and my baking successes and flops. What better way to celebrate a birthday than with a makeover?  I hope you… Read more »

Pie Pie Pie

This weekend I am creating a pie buffet! What could be more fun?!! Peach, apricot, apple, and berry just to name a few of the selections so far. Classic flavors with subtle flavor twists like ginger, honey, and lemon. Pie dough is something that pastry chefs take great pride in. It can be the bane… Read more »

Kind words from a respected blogger

It is an honor to work with a company that creates food that is both gorgeous and delicious.  With menus that are never repeated and working with people who live for food, I am continually reminded of how blessed I am to be a part of a mini food revolution in our wonderful community. Thank… Read more »

A cheesy evening with Max Mc calman

A few weeks ago I had the pleasure of attending a cheese and wine tasting with Max McCalman, author of Cheese: A Connoisseur’s Guide to the World’s Best and The Cheese Plate. Quel Fromage hosted this wonderful event and graciously asked me to provide the desserts. I was a bit intimidated by the guest of… Read more »

Baron loves blackberries

One of the many joys of summer for me is picking fresh berries straight from the vine. Lucky for us our new house has an abundance of blackberry bushes filled with beautiful berries ripe for the picking. Baron and I had a great time picking and eating and hopefully tomorrow we will find the time… Read more »

Thanks C&H!

Check out this fun article from the C&H Newsletter. I am honored to be included among a list of such talented bloggers and bakers!!

Making Chocolate at home: From bean to bar

For your viewing pleasure we have put together this highly instructional video on how you too can make chocolate at home. All you need are a few ordinary items you most likely already have around the house and some cocoa beans. I learned this process from the Chocolate Alchemist when Gabe and I visited his… Read more »

Culinary School?

You might want to read this article first from the New York Times. (read it soon as after a week it will cost you to access their database). I have had many people ask me about my opinion on Culinary Schools. I often hesitate to give it because of my insecurities for not having that… Read more »

Happy Birthday Monkey!!

We recently celebrated Baron’s 1st Birthday!!! Everyone always warns us how fast they grow up…. well I guess they were right! I can’t believe my baby is a year old. Gabe and I decorated paper cups for the festivities. In these festive cups we served… Banana Orange smoothies 1 frozen banana 1 1/2 c. whole… Read more »

A classy farewell to a classy lady

Nearly everyday for 20 years my mother walked in the doors of Gary’s (fifteen minutes early of course) and sold beautiful clothing and accessories to the men and women of Bellingham. She would happily dress those who were not quite as fashionably savvy as she was and she took so much joy seeing how her… Read more »

Chocolate Chip Cookie Tip

Recently I had a great question regarding how I was to keep my chocolate chip cookies from spreading while baking. 1. I always cream my butter and sugar really well to insure proper aeration. (To know you have acheived proper mixing time you should notice that the butter/sugar mixture is very light in color and… Read more »

Hamburger Buns

My husband and I recently came into a hefty supply of grass-fed, artisan finished beef thanks to my Uncle who just started the Yakima River Beef Co. (they ship ) As I was thinking about what to have for dinner “Sloppy Joes” came to mind. I have no idea why… it’s usually not the first… Read more »

A beautiful espresso post

Check out David Lebovitz’s tales of his time at Illy. A beautiful, honoring and educational post dedicated to the art of extracting the perfect shot…. something I am still working on.

Theo Chocolate

Gabe and I had the privilege of touring the newest chocolate factory in the country… Theo, located in Seattle, WA. It was a perfect day to tour a chocolate factory, gray and chilly (let’s be honest… when is a day ever not perfect for a tour of a chocolate factory?) The building, which is right… Read more »

Books I’m reading

Making Artisan Chocolates by Andrew Garrison Shotts Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner Chocolate: A Bittersweet Saga of Light and Dark by Mort Rosenblum Essence of Chocolate by Robert Steinberg and John Scharffenberger In what little time I do have to sit down and enjoy a good read I pick… Read more »

A complex relationship

Chocolate and I have known each other for quite awhile now. In the beginning our relationship was shallow, as I did not take the time to get to know this incredible ingredient in the way in which it deserves to be known. I have always loved chocolate. To me it wasn’t dessert if it didn’t… Read more »

for thea…

Photo courtesy of Gabriel Boone Photography  This post could not have come at a better time. My dear friend Thea sent me an email this morning asking for an “uber-amazing” carrot cake recipe. Well Thea have I got a recipe for you (and everyone else interested in a killer recipe). In my previous post with… Read more »

hey sports fans!

This pig skin looks good enough to eat! The interior is  a deep, dark chocolate cake moistened with a coffee syrup and layered with rich and silky chocolate buttercream. That’s enough to get me excited about football!! The cake itself is covered in chocolate marshmallow fondant that I made and the lacing is white fondant…. Read more »

Time to Vote!!

The voting for Seattle Bride Magazine Best of 2007 has begun! If you live in the Seattle area or are familiar with my work and feel so inclined, then you are invited to cast your vote online through February 15. This vote also includes best caterer, dj, florist, dress design, venue, and much more. Here… Read more »

SHF #27: Chocolate by Brand

I may be jumping the gun a bit but here is my entry for Sugar High Friday #27 which is this month hosted by David Lebovitz. In the foreground are dark chocolate truffles brushed with edible gold. Behind sits a large chocolate ball filled with more chocolate truffles. The chocolate of choice; Valrhona 70% Guanaja…. Read more »

A Better Description

About a month ago I posted about the time my husband and I traveled to Yoncalla, OR to pay John, the Chocolate Alchemist a visit. Well, my post pales in comparison to what I found here about another guy who attempted making chocolate at home. His photos and descriptions summarize the procedure very well and… Read more »

Many Thanks!

I am completely humbled by the kindness and wisdom I found among the many comments from my last post. It’s a remarkable thing to feel such closeness and warmth via the Internet. Because of this still very young blog I have met some amazing people, explored some delicious food, asked some hard questions and have… Read more »

A Business Owner’s Dilema

Ashley E. Rodriguez: Artisan Sweets is approaching one year of business and with that comes a lot of reflection and analysis as to how things will change in the year to come and even… will there be another year to come? Well… let’s be serious…there will be more to come. I am excited for all… Read more »