butter

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Lemon Tartlets

These lemon tartlets are light and refreshing, yet contain over a pound and a half of butter. I was quite impressed that I was able to fit so much butter into such a seemingly light dessert. Less impressive, however, was the plate that I was able to smash to pieces while making these.


Lemon tart with sweet and crumbly pâte sucrée, white chocolate ganache, lemon cream, and candied lemon. Simply amazing, and EASY! Click to get the recipe.

I had grabbed some butter out of the freezer and placed it on a flowery porcelain plate.  I use the flowery porcelain plates since I can just throw them in the dishwasher, unlike most bowls. Also, they’re flowery.  That is a big plus.

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Perfecting the French Croissant

I wrote a tutorial for French croissants last year. About a month ago I received a comment that pretty much said that I was doing it all wrong. After doing some more research, I realized that my croissants didn’t come out very well at all. I apologize for sharing a less than stellar technique.

Homemade French croissants on a baking sheet. Click to see the full photo tutorial and recipe!

While the recipe was fine, I did not chill my dough sufficiently and so my own batch didn’t come out very well. I spent the last few weeks working on improving the recipe, photos, and adding troubleshooting tips. I think it’s much better now. Check it out, if you’d like, by clicking here.

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Salted Caramels

For a while I couldn’t understand why people put salt on sweets. I was confident that dessert was meant to be sweet, and salt would just ruin the luxurious, tooth-decaying experience.

Homemade salted caramels. Make your own--click to get the recipe!

I was wrong. Salt is able to offset the sweetness of desserts while also giving them a kick. Salt can really turn up the flavour. In fact, salt can actually help make your teeth decay faster! Salt really does make sweet desserts better. Especially desserts made almost completely our of sugar, like caramel.

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