Posted on Friday, 11th October 2013 by Grace Massa Langlois

I’m sorry for being so tardy in sharing this Pear and Walnut Bread but unfortunately my mom suffered a stroke a few days after my nephew’s wedding. It’s come as a complete shock because mom has always been so healthy.

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Pear and Walnut Bread displayed on white ruffled edge cake stand.
Posted by Grace Massa Langlois with 17 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, 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, 8th March 2013 by Grace Massa Langlois

For the longest time the one item that was guaranteed to land in my grocery basket was bananas but for the last six months I can probably count on one hand how many times I’ve purchased them. They were back

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A close up photo of Chocolate Banana Bread with two cut slices exposing interior.
Posted by Grace Massa Langlois with 7 comments

Posted on Tuesday, 5th March 2013 by Grace Massa Langlois

When I was out in the working world, it wasn’t unusual to receive a late afternoon call from my sister and she would ask, “Coffee Time?” My answer – an emphatic yes! We both stopped what we were doing, hopped

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A photo taken looking down on a Blueberry-Almond Streusel Coffee Cake with a few cut slices displayed on wire rack place on marble pastry board..
Posted by Grace Massa Langlois with 4 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

Posted on Thursday, 14th February 2013 by Grace Massa Langlois

For a long time I prepared yeasted dough using the stand mixer but lately I prefer to prepare it using the traditional method, by hand. There’s something about the process of kneading dough that I find so comforting and relaxing.

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A close up photo of the interior of Brioche Cinnamon Bread.
Posted by Grace Massa Langlois with 4 comments

Posted on Friday, 26th October 2012 by Grace Massa Langlois

Viennoiserie is the term given to yeasted dough sweetened with sugar and enriched with butter and eggs. The two main classifications of Viennoiserie are laminated and non-laminated dough. Danish Pastries and Croissants fall in the laminated category whereas Brioche, Pan

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A photo of Cherry Danishes drizzled with icing cooling on a wire rack.
Posted by Grace Massa Langlois with 9 comments