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

Continue Reading…

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

Posted on Wednesday, 22nd February 2012 by Grace Massa Langlois

My sister, Connie, brought me not one, not two, but three delicious Italian treats in the past week, Lasagna, Cicerchiata (Italian Honey Balls) and these amazing Sweet Rolls, Pagnottini. Connie met me at the fabric store on one of my endless

Continue Reading…

A cropped photo of Italian Pastry Buns arranged in a row on a white, rectangle-shaped dish.
Posted by Grace Massa Langlois with 20 comments

Posted on Friday, 18th February 2011 by Grace Massa Langlois

This week has been an especially difficult week and I wanted to bake something extra special.  I thought I was entitled to indulge a little and I decided to make Yeasted Chocolate Coffee Cake. When I think of comfort food,

Continue Reading…

A photo of a loaf of Chocolate Cake Coffee.
Posted by Grace Massa Langlois with 52 comments

Posted on Saturday, 29th January 2011 by Grace Massa Langlois

You already know I’m a huge lover of Italian Pastries. What you may not know (because I’ve hardly talked about it) there’s another pastry in my life. It’s true.  I’ve been unfaithful to my beloved Italian pastries.  I’m also a

Continue Reading…

A photo of a bowl of Pain Au Chocolat (Chocolate Croissants) made from homemade Pâte Croissant (Croissant Dough).
Posted by Grace Massa Langlois with 45 comments

Posted on Wednesday, 29th December 2010 by Grace Massa Langlois

My sister, Connie stopped by the other day with a platter of Malasadas. Malasadas are Portuguese-styled raised doughnuts.  The Malasada doesn’t look like a typical doughnut because unlike typical doughnuts, Malasadas don’t have holes in the middle.  Connie made the

Continue Reading…

A close up photo of Malasadas, a Portuguese-styled raised doughnut.
Posted by Grace Massa Langlois with 29 comments

Posted on Friday, 15th October 2010 by Grace Massa Langlois

Have you been looking for an extra special Banana Cake?  Look no further! David Lebovitz’s Banana Cake with Mocha Frosting and Salted Candied Peanuts is mouth-watering deliciousness! I’m sure, like me, you’ve tried many banana cakes over the years, but

Continue Reading…

A photo of David Lebovitz's Banana Cake with Mocha Frosting and Salted Candied Peanuts with a slice removed and displayed on a glass cake stand.
Posted by Grace Massa Langlois with 33 comments

Posted on Friday, 3rd September 2010 by Grace Massa Langlois

I’ve always wanted to learn how to make doughnuts at home but found the task a little daunting, until now.  I started experimenting with Donna Hay’s recipes in the last couple of months and every recipe I’ve made has turned

Continue Reading…

A photo of 4 chocolate glazed doughnuts with one suspended in the air.
Posted by Grace Massa Langlois with 48 comments

Posted on Wednesday, 12th May 2010 by Grace Massa Langlois

This past weekend was amazing.  We traveled to Oshawa for my great nephew’s (Luke) baptism. He looked so handsome in his little white suit, such a good baby, he was so quiet throughout the ceremony, almost like he knew of

Continue Reading…

A close up photo of a blueberry banana walnut loaf wrapped in a purple ribbon and parchment paper.
Posted by Grace Massa Langlois with 6 comments