Baking Along with The Great British Bake-Off – Cake Week
For my signature bake for cake week, I made a Hazelnut-Chocolate Battenberg Cake.
An Easy Pumpkin Tart
This recipe is for those who want homemade pumpkin pie but don’t enjoy making pastry!
This Sourdough Sandwich Bread is Addictive!
For my sourdough bread bake this weekend, I decided not to do the usual crusty artisanal loaves and try something different. Since I have had great success with recipes from The Perfect Loaf, I decided to try out his Pain de Mie recipe. Boy was I glad I tried this one!
I Experimented With Making Some Pumpkin Pie Cookies!
I still have lots of pumpkin leftover from when I made Pumpkin Scones last weekend so as promised, here is another pumpkin recipe! How to Use the Pumpkin this time? I knew that I wanted to make some kind of cookie with the pumpkin this time. When I was reading over recipes for pumpkin cookies, …
Saying Hello to Fall with Some Pumpkin Scones
The weather has started to cool off and the leaves are starting to change colour where I live. Time to crack open a can of pumpkin puree and bake some pumpkin scones!
I Made Baklava for the First Time and They Were Amazing! (and easy too!)
My first attempt at baklava went really well. The only problem? Waiting until the next day to try them!
A Delicious Variation of the French Apple Tart
I took a classic French Apple Tart and amped up the flavours with a brown butter crust, a layer of salted caramel and some salted caramel pastry cream!
A Heart-Shaped Layer Cake to Celebrate 51 Years of Marriage!
To celebrate my in-laws’ 51st wedding anniversary, I made a heart-shaped layer white cake with raspberry filling and raspberry cream cheese frosting.
I experimented with a new version of a cookie cup!
It took me three tries to get this recipe right, but I really love this final version. The fresh raspberry taste against the rich chocolate brownie cookie is a fantastic combination!
This recipe is for those of you that want to make amazing focaccia bread but don’t do sourdough!
I wanted to modify my recipe for sourdough focaccia so that it could be made with commercial yeast. But how to do it?
