Dessert

Spring Garden Cake

  The Spring Garden cake first appeared in a Martha Stewart magazine probably 20 years ago. My mom had a collection of Martha Stewart books and magazines and one Easter when I was young we attempted a version of this cake. The result of our efforts was a little less refined then my second attempt, as shown above, but all [...]

2018-08-02T22:37:39+00:00

Liege Waffles

  A few years ago our friends introduced us to the fantastic Patisserie Lebeau. A small breakfast/waffle/pastry spot in Kits located on west 2nd.  This is where I first tried a Liege waffle and, as with most foods I fall in love with, the hunt was on to recreate it back at home.  A Liege waffle is a dense, rich, [...]

2018-08-02T22:44:03+00:00

Battenberg Cake

A Battenberg cake is a classic British Tea cake, made out of basic sponge cake that has been cut into rectangular logs which are then ‘glued’ together with apricot jam and eveloped in thinly rolled marzipan.  When you slice a piece of Battenberg you should see a symmetrical grid of squares.  Traditionally a Battenberg is made as a two by [...]

2018-08-02T22:46:23+00:00

Pistachio Cream Cheese Brownies

Earlier this year, I was looking for a pistachio brownie online when I found this recipe on the blog What a Dish!, originally from Taste of Beirut.  I wanted to make a brownie that would pack well on a trip to the beach, but also a brownie that was a little different from the standard chocolate.  After the first batch turned out so [...]

2018-08-02T22:48:37+00:00

Canelé

We are back... after a summer of no posting, we are looking forward to starting off with an at home re-creation of one of my favorite French pastries - the Canelé.   Soon after our trip to Paris last fall, a coworker of mine showed me an article in a local Vancouver magazine that was all about Canelé.  The history, [...]

2018-08-02T22:51:03+00:00

Tiramisu

  One of Fabio’s favorite desserts is Tiramisu, and so this year for Fabio’s birthday cake I decided to make this Cake version of a Tiramisu for him.  The design is based on a cake I saw on the Williams Sonoma website which seemed to use a sponge cake in the place of the traditional savoiardi layer.  Using a sponge [...]

2018-08-02T22:51:55+00:00

Raspberry and Lemon Macarons

  Over the past few years, a small obsession of mine has been learning to make these French cookies at home.  Me and Fabio used to buy a few of these from the French bakery on Granville island for special occasions, and as much as I loved them, I couldn't justify the cost for anything more frequent.   Macarons are [...]

2018-08-02T22:54:34+00:00

Homemade Oreos

We could call these 'Chocolate shortbread sandwich cookies with white chocolate ganache' but we all know what these are - Oreos - This week we tried out another recipe from Thomas Keller’s fantastic book ‘Bouchon Bakery’.  At Bouchon Bakery these are called TKO’s - a name which pays tribute to their owner - Thomas Keller - and to the fact [...]

2018-08-02T22:56:32+00:00

Paska (Easter Bread)

  Easter = Paska bread or should I say Paska bread = Easter? for me the two are inextricably connected.  Growing up with half of my family coming from a Mennonite background, Easter always included Paska... Paska is the sweet citrus filled enriched bread that you see above.  It is always served during this week of the year, and as [...]

2018-08-02T22:57:22+00:00

Croissants

  Making croissants from scratch always intimidated me.  When I made puff pastry for the first (and only) time it was tough enough to laminate the dough in the hundreds of layers of butter with all the folding, rolling, chilling and waiting... and I knew that making croissant dough has an extra layer of complexity built in as well, as [...]

2018-08-02T22:59:04+00:00
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