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

Posted on Friday, 8th July 2011 by Grace Massa Langlois

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

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A photo of Italian Desserts, Tartellette al Cioccolato e Caramello (Chocolate-Caramel Tarts) presented on white doilies.
Posted by Grace Massa Langlois with 58 comments

Posted on Friday, 29th April 2011 by Grace Massa Langlois

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?

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A photo of a Chocolate Truffle Tart with Chocolate Glaze displayed in the background on a white cake stand with a slice of Chocolate Truffle Tart on a white dessert dish placed in front of the cake stand.
Posted by Grace Massa Langlois with 36 comments

Posted on Thursday, 14th April 2011 by Grace Massa Langlois

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.

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A close up photo of a mini fruit tart displayed on a pink cupcake stand.
Posted by Grace Massa Langlois with 40 comments

Posted on Thursday, 17th February 2011 by Grace Massa Langlois

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

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A photo of Spiced Honey Fingers decorated with white and yellow Cookie Icing.p on a wire cooling rack.
Posted by Grace Massa Langlois with 28 comments

Posted on Tuesday, 9th November 2010 by Grace Massa Langlois

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.

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A photo of Baked White Chocolate Cake Doughnuts with pink Vanilla Doughnut Glaze and decorated with white nonpareils in a clear martini glass.
Posted by Grace Massa Langlois with 51 comments

Posted on Friday, 22nd October 2010 by Grace Massa Langlois

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

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A photo of Donna Hay's Butterscotch-Glazed Chocolate Bundt Cake displayed on a white cake stand.
Posted by Grace Massa Langlois with 18 comments

Posted on Friday, 9th July 2010 by Grace Massa Langlois

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

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A close up photo of mini heart-shaped raspberry, blueberry, cream cheese and mascarpone pound cakes.
Posted by Grace Massa Langlois with 6 comments