The Halloween baking continues my friends! This week I made a spooky pumpkin roll ghost cake with mascarpone whipped cream filling. You might be thinking its the ghosts that make this cake spooky, but in actual fact, it’s something else…
Halloween is rapidly approaching and I’ve been desperately wanting to make some halloween treats. It’s been another busy week around here, so I needed to find a project that wasn’t too time intensive. That’s when I decided to try out these Halloween Mummy cupcakes! They’re incredibly quick and easy to make and require minimal effort when it comes to the actual decorating part.
Happy Thanksgiving weekend to all my Canadian friends! As is tradition, we’re spending the weekend with family, gathered around a massive turkey dinner with all the fixings. My mum always prepares way more food than we could ever need around this holiday, so this week I opted to skip the baking and try out a fun fall decorating project instead.
If you’ve been following along with my blog for a while now, you might recall the recipe I shared last thanksgiving for my Dad’s Pumpkin Pie. Well it’s that time of year again, and the pie is back, but this time it comes in the form of mini pumpkin tarts!
This week’s baking experiment involved lots of apple turnovers! I ended up making two batches, the first of which was a little disappointing. After some minor modifications, the second batch turned out much better!
Here’s something new I learned this week – savoury cream puffs are a thing! These dill and cheddar cheese puffs are called a gougère, a baked savoury choux pastry mixed with cheese. I feel like I should have known about this sooner, but I guess better late than never, right?
I’ve said it before, and I’ll say it again. If I was forced to choose only one sweet treat to eat for the rest of my days, it would be a good old fashioned chocolate chip cookie. So you can imagine my excitement about the prospect of an entire stack of chocolate chip cookies crafted into a stunning cake!
If you’ve never made cobbler before, you’re really missing out. It’s a magical and underrated dessert, perfect for any occasion. It takes little time to prepare and is a great way to make use of all sorts of fresh seasonal fruit.
We’ve had zucchini growing non-stop this summer. I can’t even estimate how many pounds of zucchini we’ve harvested from our one small plant. We’ve sautéed it, roasted it, grilled it, added it to soups, stews and sauces and it still keeps growing. I’d been running out of ideas on what to make with it, when someone suggested I should bake some zucchini bread.