This week I was planning on making a St. Patrick’s day themed something or other, but then the plague hit me hard and I spent several days sliding in and out of various states of consciousness. Luckily, this cake is delicious any day of the year, so I’m just going to roll with this and recommend you make it anyway.
I’ve baked very few breads in my life. Something about the process just seems so intimidating and time consuming. However, when I saw the recipe for these Rosemary Sea Salt Sweet Potato Rolls on the blog Country Cleaver, they looked completely irresistible, and my intense desire to eat them overpowered any fears I had about the baking process.
If you start scouring the internet for blueberry scone recipes, you’ll notice that most, if not all, call for fresh blueberries. However, these same recipes casually mention that frozen blueberries will also work just fine. The problem with frozen blueberries though, is that they are very delicate, and tend to explode as they thaw if not handled very carefully.
This week I was asked if I’d be willing to make some cupcakes for a baby shower. At first I was thinking it would be pretty standard stock, just simple cupcakes with a pile of pink or blue frosting on top. Then I was told that the theme for the party was succulents, and all of a sudden these cupcakes got way more interesting!
Valentines Day is just around the corner, which means it’s time to do something nice for the most important person in your life…YOU! So why not bake yourself some delicious cupcakes?
This past week we had the pleasure of celebrating the birthday of one of our favourite humans! No birthday celebration is complete without a cake, so I baked this chocolate Baileys cake and frosted it with a baileys infused buttercream.
I made these little meringue mushrooms for the first time several years ago to stick on a bûche de Noël. I completely fell in love with them for both their looks, and their taste! Not only are they a great conversation starter, they’re also easier to make than you’d think!
The award for best shortbread cookies in the world goes to my Dad. Hands down, no argument. His shortbread was rich and buttery, with just the right amount of sweetness. It was impossible to ever eat just one.
Ah, the annual making of the rum balls…I don’t know what it is about making boozy balls that I enjoy so much. Maybe it’s the booze. Maybe it’s the…booze. Either way, they have become a tradition of mine.