My baking experiment #177 – lemon tartlets

Happy Saturday!! I’m so glad the weekend is here and i finally have some time for baking! The weather is simply gorgeous this morning: the sun is shining brightly and the sky is so blue… perfect spring day! Since it’s such a bright & beautiful day, i’m baking something bright & beautiful as well! http://www.myrecipes.com/recipe/buttermilk-chess-tarts… Continue reading My baking experiment #177 – lemon tartlets

My baking experiment #163 – hot chocolate palmiers

Happy Saturday! It’s a lovely morning; the sun is finally shining after a week of cold & gloom. The temperature outside is mild. It’s a gorgeous day. I decided to make some chocolate palmier cookies for breakfast: http://thepioneerwoman.com/food-and-friends/2-ingredient-palmiers/ Ingredients 1 sheet puff pastry 3-4 Tbsp hot chocolate mix Instructions Preheat oven to 400ºF. Lay pastry… Continue reading My baking experiment #163 – hot chocolate palmiers

My baking experiment #132 – les madeleines

The first time i made french madeleines, they turned out pretty great, like small light sponge cakes. Today i’m trying out madeleines again with a slightly different recipe: http://honestcooking.com/french-madeleine-cakes-recipe/ Ingredients (makes 10) 1 egg 1/4 cup sugar 1/2 tsp vanilla 2 Tbsp milk 2/3 cup flour 1/4 tsp baking powder 2 Tbsp butter, melted Instructions… Continue reading My baking experiment #132 – les madeleines

My baking experiment #79 – homemade toaster strudels

Today is Sunday, and in this household it means pizza night! As usual i make the pizza dough enough for one pizza and some leftover dough for dessert. Tonight i’m experimenting with homemade toaster strudels or pop tarts (same thing, just different brand names). I roll out the pizza dough into a rectangle and cut… Continue reading My baking experiment #79 – homemade toaster strudels

My baking experiment #53 – rugelach

Rugelach is a Jewish pastry of cream cheese dough rolled around a filling, which can include raisins, walnuts, cinnamon, chocolate spread or fruit preserves. Traditional rugelach are made in the form of a crescent, while an alternative form is constructed much like a strudel or nut roll. http://www.foodnetwork.com/recipes/ina-garten/rugelach-recipe.html Ingredients 1 stick unsalted butter 4 ounces cream cheese 1/4… Continue reading My baking experiment #53 – rugelach

My baking experiment #45 – chocolate éclairs

Today is Bastille Day: le quatorze juillet, the French National Day (La Fête nationale). I’m celebrating by baking up one of my favorite French pastries – chocolate éclairs. The éclair is a choux pastry (pâte à choux) that originated in Burgundy, France during the nineteenth century when it was called “pain à la duchesse” or “petite duchesse“. It’s filled with pastry cream (crème pâtissière)… Continue reading My baking experiment #45 – chocolate éclairs

My baking experiment #33 – cream puffs

My fiance & I decided to have our wedding reception at Maggiano’s banquet hall. We’re planning the menu for the reception and for me, the most important course is dessert. On their dessert menu, I came across the profiteroles. I thought to myself: hey, these look yummy and i could totally make them! From Wikipedia:… Continue reading My baking experiment #33 – cream puffs

My baking experiment #13 – cream cheese kolache

From Wikipedia: A kolach (plural kolache, also spelled kolace or kolacky, from the Czech and Slovak plural koláče, sg. koláč) is a type of pastry that holds a dollop of fruit rimmed by a puffy pillow of supple dough. Originating as a semisweet wedding dessert from Central Europe, they have become popular in parts of the United… Continue reading My baking experiment #13 – cream cheese kolache