Posted at 4:05 pm
I find myself often wishing I had what another person has. I start thinking that they must be doing it the right way, because I want what they have. Truth be told, I don't think there ever is a right way. I think that we are all on different paths, headed in different directions, and no matter how hard I try and emulate another persons choices, it just won turn out the same as it did for them, that it will for me.
All of this is only relative to what your idea of success is. I set my goals high, and I want many things. This week will be about the now. Accepting that I can’t control another persons choice, even if it affects me. The only thing I can control is how I feel right now, and the only choices I get to make, are the ones laid out I front of me. This week I get to choose where and who I’m going to work for. I have the choices, none of which I was expecting or where I was expecting, but all have the possibility to make me happy. As for this morning, making crêpes was the easiest choice. I had leftover vanilla bean ganache from some macarons I made earlier this week, which was excellent because it tasted amazing rolled up in my bundle of joy crêpes.
Posted at 2:50 am
The snow is falling lightly on my window sill and It’s starting to feel a lot like Christmas. Too bad it’s May.
The April showers didn’t seem to do much for May flowers. Calgary still feels icy cold to me. That’s okay though, because it’s a new month, which means new things are on their way. It might not be sun shine and daisies yet, but they will come soon.
Meanwhile it’s Dad’s birthday this weekend, which means another opportunity for cake! This year he asked for a pink cake, so I gave him the pretty princess treatment. Two layers of chocolate genoise, imbibed in a Choco-vanilla soak. This is all topped off with pink French buttercream, and a white chocolate flower.
Posted at 4:21 pm
This morning was hot, rainy and completely perfect. Spring days will soon be full of colour and life, and I can hardly wait. In honour of the season I baked some vanilla bean citrus doughnuts. The recipe was a simple yeasted dough enriched with a bit of extra fat to make it crispy on the outside and soft on the inside. I grated in some lemon zest and scraped in the vanilla seeds for extra flavour. They’re not your typical Tim’s or Krispy Cream, these dough boys are full of tradition, similar to a French beignet.
Posted at 3:11 pm
Wedding season is fast approaching, bring out the tulle, unleash the organza, and don’t forget that something blue. A while ago I did a Tiffany themed bridal shower that would have made Audrey herself proud. There was blueberry basil compote with panna cotta, crème brûlée, and vanilla bean macarons.
Theme parties are great, because instead of playing the guessing game of “oh I hope the bride likes spicy mango” you get a clear vision of what she wants.
Posted at 12:46 am
Bread, soft, crunchy and very versatile. Everybody body loaves it (hehe), and it’s easy to make. This week I made a pain viennoise, which means simple white bread. The only thing that’s not so great about bread it the fact that it only lasts about 24 hours. So below are some options for day old bread. I made a vanilla spiced French toast, and some pesto Parmesan croutons.
Posted at 10:20 am
The snow is melting, which means that summer is just around the corner! This gets me thinking about some of the adventures I had last year, like the time I spent at momofuku milk bar in NY. In honour of the lucky peach I baked up some sundried tomato cream cheese stuffed rosemary bagel bombs. Enjoy!
Posted at 2:25 pm
It seems like we never have time to pack lunches or snacks at work. Everyone is always rushing around too busy to enjoy breakfast or experiment with cooking. I took it upon myself as the resident chef to bake up some treats that would last the week. Below I have a cinnamon brioche, a variety of pretzels, and vanilla strawberry cake. I thought that maybe staff would pick at it, but these treats were gone before I could even explain what they were.
Posted at 8:40 pm
It’s that time of year, people are baking cookies and brewing eggnog, but if your going the more traditional French route you’re gearing up to roll the génoise for your buche. Typically filled with a ganache or a butter cream, these tasty rolls are sure to impress at a festive family gathering. This year I made a hazelnut flavoured buche for the folks at work and a chai tea ganache filled log with a vanilla French buttercream for my family gathering. Happy holidays!
Posted at 2:48 pm
Sometimes it’s 10 o’clock at night and you get the urge to bake, and make something up. It’s the lazy late night baking, where you don’t even want to put together and wash the mixer, so you settle on using the whisk. I decided that I would do something simple in that case, and went for the first thing that popped into my head… Brownie! Perfect, except for the lack of cocoa powder in my cupboard. Brownies cousin Blondie then, with some quick chocolate fudge for the top.
Posted at 2:36 am
The s’more is about as north Americain as it gets (apart from maple syrup and hockey). This traditional campfire treat is a must for every campfire adventure. It is fairly simple, two graham crackers sandwich a roasted marshmallow and a layer of chocolate. Being how I am, I decided that taking store bought graham crackers and marshmallows to my boyfriends chalet was unacceptable, especially considering that he has never had a s’more. Graham crackers are fairly simple to make, the trick is rolling the dough out between to sheets of parchment, then chilling it before you shape the cookies. I played with some recipes found in the Miette cookbook as well as the ones found the Bouchon bakery book. These treats look amazing if you toast the edges with a torch.