Croissants 1.4

A minor set back, but it's nothing the home baker can't overcome. The croissant journey continues. These are my airiest batch of croissants yet, but they're also the ones with the least layers. So, I can't help but feel a twinge of disappointment as I write this post. I sort of knew it wouldn't turn … Continue reading Croissants 1.4


Camembert and Cranberry Sauce Sweet Buns

Spring might be in the air, but don't tell my latest bread experiment that. Yes, cranberry season is long gone, and I felt a bit odd using them without the prospect of turkey dinners and mulled wine, but I couldn't help reaching for them anyway. So, here they are! Sweet cranberry fig sauce melded with … Continue reading Camembert and Cranberry Sauce Sweet Buns

Homemade Croissants 1.3

In which the heroine nears her destination: buttery mouthfeel croissants with the sought after flaky, shattering layers. A few small, but highly effective  changes from #1 and #2: Using European-style butter. Butter with higher fat content, i.e. European butter, made a huge difference both in taste and the look of the croissants. (The higher fat … Continue reading Homemade Croissants 1.3

Homemade Croissants 1.2

My quest for homemade delicious butter bombs continues. I made this batch of croissants for Canada Day. The whole process took about two days, but I'm starting to think it may be worth extending it to three. I'm a bit disappointed with this attempt, because I easily could have avoided the silly mistakes I made: My … Continue reading Homemade Croissants 1.2

Cashew Chocolate Chip Cookies (Gluten Free)

If you follow Canadian food blogger Tara O'Brady's Instagram account, you probably already know about these amazing chocolate chip cookies she's perfected for her first book, Seven Spoons: My Favourite Recipes for Any and Every Day Cooking. Despite my history of drop cookie failures -- my cookies were either hard balls of dough OR complete softies … Continue reading Cashew Chocolate Chip Cookies (Gluten Free)

Homemade Croissants 1.0

Croissants have been on my list of pastries to perfect for the longest time. My third attempt, which is what you're seeing here, is leaps and bounds above the first two batches. They're closer to my idea of the perfect croissant, but obviously...there's always room for improvement. Nonetheless, considering it's only my third try -- … Continue reading Homemade Croissants 1.0

For the love of éclairs

Yesterday I spent the evening cleaning soy milk and almond milk matcha-flavoured pastry cream off the kitchen floor -- welcome to the joy of baking! I was trying, with the  help of a friend who translated it for me, to recreate Sadaharu Aoki's genmaicha éclairs from a youtube video. It's not quite there yet. The … Continue reading For the love of éclairs