Posted on Friday, 13th September 2013 by Grace Massa Langlois

Happy Friday! Sharing one of my daughter’s, favourite Italian cookies today, Farfallette con la Nutella. These Nutella cookies are so simple to make but they taste so good! The pastry is tender, flaky and flavourful. If you’re a beginner dipping

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Nutella cookies stacked on white and pink striped cloth napkin lined with parchment paper.
Posted by Grace Massa Langlois with 5 comments

Posted on Friday, 30th August 2013 by Grace Massa Langlois

My mom stopped by for a visit the other day and she came bearing gifts, a basket overflowing with the most beautiful, plump and juicy blackberries from her garden. I wanted to make a sweet treat for mom highlighting the

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Blackberry Hand Pies displayed in a row on rectangle-shaped, white textured serving dish.
Posted by Grace Massa Langlois with 5 comments

Posted on Thursday, 25th July 2013 by Grace Massa Langlois

Sweet Ricotta Fritters (frittelle di ricotta) is a traditional Italian favourite typically prepared for Carnevale. They’re very similar to the French beignets. During Carnevale festivities it would be difficult not to succumb to the temptation to enjoy these sweet fried pastries

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Photo of Sweet Ricotta Fritters dusted with confectioners' sugar and drizzled with butter-rum caramel sauce displayed on white rectangle-shaped serving dish displayed in a row, one behind the other.
Posted by Grace Massa Langlois with 6 comments

Posted on Friday, 19th July 2013 by Grace Massa Langlois

I can’t believe we’re at the tail end of strawberry season already. I couldn’t find one Ontario strawberry anywhere the markets were sold out! If you’re anything like me you’ll be sad to see the last strawberries of the season.

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Close up photo of Strawberry Tart garnished with glazed fresh strawberries and red currants.
Posted by Grace Massa Langlois with 8 comments

Posted on Friday, 21st June 2013 by Grace Massa Langlois

Cronuts – the new doughnut craze. There’s been so much hype about pastry chef, Dominique Ansel’s new croissant doughnut creation that it’s inspired me to try and replicate them. The new doughnut is part flaky pastry, and part cream-filled doughnut, how could I

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Photo of two Croissant Doughnuts, one cut in half exposing the many interior layers.
Posted by Grace Massa Langlois with 9 comments

Posted on Friday, 3rd May 2013 by Grace Massa Langlois

Chiacchiere, sweet pastry fried until crispy and dusted with confectioners’ sugar, is traditionally prepared for Italian Carnevale. These Venetian Fried Pastries or Italian fritters go by different names, Crostoli, Cenci, Bugie, Cioffe, Frappe, Fiochetti, Sfrappole, and Galani, depending on the region in which they are

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A photo of Chiacchiere on a white rectangle shaped serving dish.
Posted by Grace Massa Langlois with 6 comments

Posted on Friday, 26th April 2013 by Grace Massa Langlois

What is a French Macaron? Traditional macarons are meringue-based French pastries with almonds about three to five cm in diameter. The cookie or shell element of the pastry is smooth on the surface with ruffled edges. The ruffled edge is

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A photo of a stack of French Macarons filled with Raspberry Ganache displayed on a white dessert dish with French Macaron Cookie Pop leaning up against the stack.
Posted by Grace Massa Langlois with 9 comments

Posted on Friday, 15th February 2013 by Grace Massa Langlois

The elementary school I attended as a little girl is located directly across the street from my childhood home. I shared with you yesterday that everyone in the neighbourhood knew when my mother was making bread because the aroma escaped

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A close up photo of Brioche à Tête au Chocolat on a round wooden cutting board with one roll cut in half showing the chocolate interior.
Posted by Grace Massa Langlois with 3 comments