just some festive holiday baking! Made these dainty sweets for a Christmas caroling event hosted at my neighbor’s house. It was very fun!
Today’s pastel diptych features my cat in her younger years, atop a blossoming tree in my old house’s garden.
I made some raspberry meringues, sprinkled with some chopped almonds for garnish. In terms of the raspberry flavouring, I just handpicked a few fresh raspberries, and mashed them up with a spoon. I later integrated them into my meringue batter with a few folds of my spatula, before spooning the mixture out onto a parchment paper covered baking sheet. Because the raspberry mixture inside of the meringues kept bubbling up and spilling a bit, I opted to leave the meringues in the oven for a bit longer then I usually do, so that they would settle and not be too soft and brittle (and sticky) to the touch. That seemed to do the trick, as they came out crunchy, which is not how my plain meringues usually come out, but they were delicious nonetheless. In fact, a crunchy exterior is what is characteristic of meringues. I remember my first foray into meringue eating took place in my grandma’s quaint little town in Poland; where I impatiently ran over to the only sweet shop in the area, desperate for something to satiate my oncoming sweet tooth. I grabbed a bag of meringues that were already attracting some wasps, and went down to one of the numerous lakes to eat them all. Or maybe I’m exaggerating- I might’ve just eaten them all only steps outside of the store. Anyways. I still distinctly remember the delicious crunchy outer shell, which led to a sweet soft core. Sooooo good! And that’s what today’s meringues remind me of.
… I might have to do a few more throwback/nostalgia posts, detailing some sweets from my travels. It’s been a while since i have been out of the country, so I may as well indulge in the memory of some past pastries!
I made these almond shortbread cookies in a flash, and they were gone in a flash as well.
One word: delicious. Requiring only several ingredients to make; flour, sugar, butter, and almond extract. Doesn’t require greasing or lining a cookie tray, or even rolling out dough. I simply formed the crumbly dough into balls, flattened with the palm of my hand, sprinkled with chopped almonds, et voila. Ready to bake for 15 minutes at 350 degrees.
These make a wonderful Christmas snack. I think I’m going to spread some holiday cheer with these!
In continuation from the previous post.. here are the pecan tartlets that I made for the high tea order, as well as what my goodies looked like when they were packed and ready to go. I made way too much dough for the pecan tartlets, and so have been baking them off for a few days now, they are so amazingly delicious! For some reason they’ve got a very filling flavour to them, so I can only ever eat one at a time. Its like dieting, except not! :D
If i could print these photos out and blow them up to be the size of a wall, I would. I really am happy with the way my macarons turned out this time around (finally a flat dome!). The shape of the meringues is accidental, I had no idea that that was the piping tip I was using, silly me. I made these pastries for a high tea event taking place in Toronto. I made a sampling of a few different things, including cake balls, tartlets, meringues, and macarons. High teas usually have teeny tiny pastries so I wanted to stay true to that format and work within a smaller scale. God I love high teas! Cannot wait to organize one myself sometime soon… :)
This photoset features my new vintage owl that I bought from etsy. A Japanese figurine made in the 1930s, probably my most prized figurine to date! I can’t wait to use it as a display item in my next round of photos! :) But might have to hold off on buying more vintage figurines, because I won’t be able to fit into my room. …
I’m always in a hurry when I type up my posts these days, but anyways.
Here are some sweets that I made for an order for a new local cafe in my neighborhood. They ordered a bunch of different pastries for a specific budget, so I made a sampling of a number of things, including macarons, meringues, tartlets, and cupcakes. Not too sure how it fared among their customers, as they have not gotten back to me. I have a potential second order from them, which includes the making of a cherry cheesecake (and I haven’t made cheesecake in forever) so I am excited if that eventually goes through. And if it doesn’t, then I will make the cheesecake regardless and eat it myself.
Anyways. Feast your eyes upon these pastries and expect another post soon.
Whoopee! I designed new more eye catching flyers for my business! They’re extra pastel-y and pretty, so they make me very happy :)
More baking posts to come! :D
I am so proud of these macarons that each photo deserves to be as large as possible!
I made a sampling of desserts for a cafe interested in my products. Dessert samples included two different types of macarons and meringues- plain meringue with mint green colouring, cinnamon chocolate meringues and chopped pecans, lavender macarons with lavender white chocolate ganache and raspberry macarons with cream cheese raspberry filling.
My macaron recipe worked flawlessly, and I think its safe to say that they look just as good as any of the macarons at Nadege or Butter Avenue. Who knows? Maybe even Laduree would be impressed!
I am so hopeful that this baking gig will go well… I got a $100 order from them for this upcoming Wednesday, to make a number of pastries within that budget, and the cafe will do a little test of seeing how the public enjoys them. Excited!!! More details to come. :)
I’ll be selling cupcakes and other sweets, along with zines and art at the annual OCADU Book Arts Fair, happening November 30. If you’re in the area drop by and say hi!