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
When I finally decided on Lemon Meringue Tarts for the holiday weekend I knew I would have to offer another choice because not everyone in my family is a fan of citrus desserts. It didn’t take me too long to
When it comes to chocolate, when is enough, enough? The other day I asked my daughter, Liana, if is she would mind stopping at the specialty market on the way home from school to pick up my supply of chocolate?
The sun is shining, the weather is finally getting warmer and my thoughts are turning toward summer and the berry-growing season. We’ve been very lucky over the last few months; the market has stocked some delicious sweet and juicy berries.
I’m on the hunt for new and simple cookie recipes. Why? Well, it’s because it’s that time of year again. Time for bridal showers! My first sighting? These Spiced Honey Fingers. I hoped they would be delicious enough to add to the
I was back to making doughnuts this weekend, but not just any doughnuts, Baked White Chocolate Cake Doughnuts with Vanilla Glaze. Unlike the Chocolate Glazed Doughnuts I made a little while back these doughnuts require no yeast, oil or deep-frying.
Donna Hay describes Butterscotch-Glazed Chocolate Bundt Cake as “a wickedly tempting treat” and I agree wholeheartedly. But I think that of all of her cakes, especially the simple cake recipes she shares in her 50th Issue Birthday edition (The best $10
To say the least this will be a week I will never forget and will take with me forever through my blogging journey. Although it’s been tough, almost to the point of wanting to throw in the towel, and more