Apple Bread

Since fall is apple season and every day is bread season, I made Apple Bread. 

Apple Bread

It was so hot out this week I wanted to cry, so I filled my apartment with the yummy scents of fall by whipping up a batch of Apple Bread. My favorite thing about this recipe are the two, count them two!, layers of apple-loaded streusel. My second favorite thing is that this is one of those desserts that is socially acceptable to eat for breakfast, because this apple streusel goodness cannot be tamed. 

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Pumpkin Stuffed Biscuits

There are days I want to make a croquembouche, and then there are days I want to make Pumpkin Stuffed Biscuits. Today it’s the latter.  

Pumpkin Stuffed Biscuits

Happy October!! It’s a great month for two reasons. 1) My birthday is just around the corner, and 2) We can indulge our pumpkin cravings without shame! And indulge I did with these Pumpkin Stuffed Biscuits. 

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Peanut Butter Cookies

No need to stop by a bakery to get crunchy on the outside, soft in the middle, and crinkly on top Peanut Butter Cookies! 

Peanut Butter Cookies

When I write a blog post, I usually have an idea of a recipe that speaks to my pastry nerd heart, and I tinker with that recipe for days before I share it with you. Other times, I just have a mean craving that I need to satisfy. Not as poetic, I know, but that’s why there is now a container of Peanut Butter Cookies on my counter. 

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Fruit Tart

You can’t say no to a Fruit Tart. 

Fruit Tart

Last week we talked about the art of making pastry cream, and now we’re going to put that art to good use. To be honest, you can just fill up a wine glass with pastry cream, top it with sliced strawberries, and call it a (delicious) day. But when you’re feeling your inner pastry nerd, my favorite thing to do with pastry cream  is to make a Fruit Tart. 

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Pastry Cream

Does it get any more pastry pro than Pastry Cream? I think not. 

Pastry Cream

Pastry cream is one of my favorite things to make. It was one of the first things I learned to make in pastry school, and it was the first thing that made me want to shout, “I am a pastry goddess!” after making it. I obviously think too highly of myself, but the first time you stir up a batch of irresistibly  smooth and vanilla speckled pastry cream you’ll fancy yourself immortal as well. 

You can’t be a pastry pro without mastering pastry cream. It’s practically in the title, so without further ado…

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Lemon Bars

Lemon Bars, the silver lining in the this never ending summer. 

Summer is almost over… YAY!!

Lemon Bars

Yes, I know that’s an unpopular opinion, but summer isn’t my season. I’m a sweaty Betty (shockingly that isn’t a Mad Men reference), I require a lot of air conditioning, and I look fabulous in a winter hat. Two weeks ago I painted my nails dark purple in protest of the 90° heat. In summary, I can’t wait for the temperature to cool down and the leaves to fall. 

There is one summery dessert that I love—Lemon Bars. 

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10 Thoughts I Have When Making a Cake

Making a cake is an emotional roller coaster. Join me on my latest ride.  

Now that I don’t work in a bakery, the only time I make stacked cakes is when friends and family request them.  It’s fun to flex my cake making, building, and decorating muscles, but inside my overactive and over-worrying mind, it’s a bit of a roller coaster.

10 Thoughts I Have When Making a Cake

Last week a dear friend requested a two tiered vanilla cake with Italian buttercream. There were no mishaps, and I actually really love how the caked turned out. However, I thought I’d give you an inside peek of my manic train of thought what’s going on in my head when I’m making a cake. 

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Cranberry Lemon Bread

Cranberry Lemon Bread is what happens when I have extra cranberries lying around and lemons are on sale. 

Cranberry Lemon Bread

After an overzealous trip to Costco a few months ago, I have a gargantuan bag of dried cranberries hanging out in my pantry. The bag is so humungo that even a cranberry enthusiast would say, “Hey, take it easy with those cranberries.” To correct the errors of my ways—and free up some room in my kitchen—I put a summery twist on a dried fall fruit and made Cranberry Lemon Bread.

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