Wednesday’s class started off with us rolling out pie dough for both pies. We pricked and blind baked the one for lemon meringue, and I added some leaf cutouts to the pumpkin pie crust. To make the pumpkin pie filling, we whipped eggs and brown sugar for 15 minutes (!) until i...
I made this cake for work and started working on it earlier this week. The three Chocolate Orange Mousse Cake layers are flourless, using separately beaten yolks and whites to create lift. Flavour comes from orange extract and zest to which I added some orange oil as well. The...
With the leftover pear nectar and pear halves from the charlotte, I made up a batch of these easy muffins. My only changes were to omit the lemon zest and substitute unsweetened muesli for the granola. Not a lot of fat in these, just a few tablespoons of oil and egg yolks. The...
It’s been a while since I’ve participated in this event but I thought I would take part in the fig edition that Ivonne is hosting.My entry is a charlotte made with pears and figs from a recipe found in Desserts by Pierre Hermé by Dorie Greenspan. The cake recipes in this book ...
Wednesday was a whirlwind evening in which we made two different kinds of pies from scratch in just under 3 hours. First off, we made the cream cheese filling for the first pie which we poured into crusts made from dough we made and froze last week. Sandwiched in the middle wa...
The fresh Bartlett pears for this ice cream are briefly heated for a minutes. According to the authors, this destroys an enzyme which causes browning, even over time in the freezer. For some reason, my pears were still quite firm and not very sweet after sitting on the counter...
This recipe features melted white chocolate mixed into the dough, and butterscotch chips and hazelnut halves studding the cookie. The freshly made dough was easy to scoop and portion using my scoop, and the cookies baked to a smooth, rounded finish. However, after a day in the...
This is the last compulsory course I need for the Bakery Arts certificate, and I have been avoiding it, not because of the course content though. There is a certain instructor who usually teaches it and I didn’t want to have another class with her, so I’ve postponed taking Art...
I’m taking another class at George Brown, this time six weeks worth of pies.Week 1: Custard-Filled Phyllo Pie Week 2: Streusel Week 3: Pumpkin and Lemon Meringue Week 4: Quiche and Boston Cream Week 5: Pecan and Walnut-Raisin Week 6: Chocolate-Peanut Butter and Key LimeMy rati...
With the leftover rugelach dough from a double batch made a few months ago, I baked 16 of these cookies this morning. The filling had a lot of melted butter which leaked out during baking. I like the cranberry-walnut combination along with the allspice, but I would definitely ...
The Bartlett pears I bought from the supermarket were pretty green, but I thought poaching them in the white wine, orange peel, cinnamon and ginger mixture would soften them up. This assumption was incorrect, they stayed somewhat crunchy, even after baking. I didn’t want to bu...
Yes, it’s a repeat. My fridge is being replaced this weekend and I had some 10% cream to use up. Also, the butter had been sitting out for a couple of hours but I decided to use it in that state anyway: I smeared it into the oat-flour mixture. This variation is also a winner, ...
Just before I finished mixing up the batter, I realized it was quite wet because I forgot… the flour! Whoops. These scones were pretty bland and dry, even though I used half-and-half cream instead of milk. I soaked the cherries in some Kirsch but they were still quite sour. Mo...
I made two delicious batches of pear crisp this week, one with Oat Topping and the Triple-Ginger variation as well. Due to some extenuating circumstances, I didn’t have any almonds or pecans as called for, but made the topping with cashews which made it quite rich, although no...
I thought I had some heavy cream in the fridge, so this would be a good way to use it up, but it had gone bad. But I continued ahead anyway, using all milk, and adding a bit more butter to the dough. It was very wet, so it stuck to the cutting board I used to pat it out. The b...