Tag Archives: Pastry

Miniature Tarts

deeee-lish

look at how cute they are!
Dorie’s Berry Tart

Dorie's berry tart

mmmmmm

Sorry for the delay folks! I’ve been super duper busy lately. So busy that right now, I should be studying for my upcoming midterm. But after weighing the importance of blogging and studying, blogging won over 🙂

I made these tarts for the two dinner parties I went to last week. I already posted about one of the dinners, read about it here if you missed it !

I also made a triple chocolate mousse cake. Sigh, I had such high hopes for that one. It didn’t turn out well at all. The middle layer just wouldn’t soldify! So the bottom and top layer had the mousse texture and they held their shape, but the middle white chocolate layer wasn’t cooperating attt allllll. In the end I just decided to put it into the freezer. So that worked in soldifying all the layers, but the whole cake turned so hard it became ice cream =.= Maybe I should just call it an ice cream cake instead of the mousse cake that failed.

Why is it that whenever I bake, something has to go wrong?! I honestly should rethink this whole “being a baker” thing.

Not only did the mousse cake go wrong, but the tart dough didn’t turn out fantastical either. It was too dry when I was making it and after I baked it it was super hard. Maybe I mixed it too much.

Alright, let’s not talk about my kitchen failures anymore.

Something did go well though, EXTREMELY well! The lemon cream. OH. MY. GOODNESS.

IT WAS FREAKING ORGASMIC! Seriously it was sooo goood. I followed the directions to a t and got the creamiest and lemoniest french lemon cream ever!!! Best part: I had 3/4 of the cream leftover so I just spooned it straight into my mouth to recuperate from the failed mousse cake.

The tart dough gave me exactly 24 mini tarts and the 1/4 of the cream was enough for all the tarts. This may vary for you.

If you’re ever heading to a fancy dinner and need to make  dessert that will rock everyone’s socks off, make these! They’re appealing to the eyes, and if done correctly, they’re also super delectable 🙂

For the recipe and detailed instructions, head on over to Two Peas and Their Pod.

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Cinnamon-namon-namon

Anyone else have trouble saying cinnamon sometimes?

GOOD NEWS PEEPS! i just finished my last exam…

… which meanss…

ITS SUMMER TIME!

now i don’t have to feel guilty bout spending over half of my life on this blog and your blogs 🙂

So remember the cream cheese icing I used on this cake in my last post?

I had loads of it left even though I couldn’t keep my finger out of it. So instead of throwing it out as my mom suggested (blasphemy!), i made some cinnamon buns!

And not just any cinnamon buns, these are THE cinnamon buns from THE pioneer woman.

That woman is amazing, check out her blog if you haven’t yet. Her photos make me yearn the country side.

Since I can’t do a better job than PW’s step-by-step instructions with photos click here and it’ll take you straight to her blog.

Her recipe makes A LOT of cinnamon buns. I only made a quarter of her recipe and I still ended up with two round 8-inch pans.

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Cream Puffs and Valentine’s Day

Hi you!

This is the cookie monster making a post and valentine’s day shout out from SEATTLE! that’s right, I’m in seattle 😀

It’s “reading” break (I’m not gonna doing ANY reading) which is like a spring break for us uni kids. So my friends and I are road trippin down to the states to take advantage of cheap shopping. I can’t wait to see all the bakeries! Seriously, vancouver needs more bakeries. I think if i ever go to new york I’ll gain like 10lbs in one day from all their awesome bakeries.

Valentine’s day is tomorrow. There are three groups of people when it comes to Vday
1. People who hate it
2. People who love it
3. People who pretend to hate it cuz they don’t want to make a big deal outta it

Whether you’re single or not. Go celebrate it. Get some friends, hang out with family, or my personal favourite, sit on the couch and watch some rom-coms with a tub of ice cream. It’s the only holiday where eating lotsa pink and chocolatey stuff is encouraged so take advantage of it!

Now onto these cream puffs, I’ve never made these before. If I had known how easy these were to make I would not have spent 3/4 of my income buying white tubs of them from costco! These are super easy and they taste awesomeeeeeee… go make them nowww. They pair nicely with ice cream and rom-coms.

Love,
the cookie monster 🙂


Cream Puffs

Ingredients
1/4 cup milk

1/4 cup water
1/4 cup butter
1 1/2 tsp sugar
1/2 salt (I found the puffs to be really salty, I would omit this)
3/4 cup flour
2 eggs
1 yolk and 1tsp water, for washing

How To
Preheat oven to 350 degrees F

1. Bring water, milk, butter, sugar and salt to a boil on medium heat.

2. Add in flour all at once and stir constantly for 1 min with wooden spoon until a soft dough forms.

3. Transfer dough to a mixing bowl and mix for 2-3 mins til slightly cooled.

4. Add eggs in one at a time, blending each one completely.

5. Continue beating til mixture becomes really smooth.

6. Using spoons, spoon small dollops of dough onto baking sheets and bake until light slightly golden.

7. Wait to cool on cooling racks. Then fill puffs with cream or whatever tickles your fancy.

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