Mascarpone Cheesecake Squares with Strawberries

June 12, 2017


I’m really into square-shaped treats right now and with the arrival of strawberries, I decided to update last year’s cheesecake tart to square format. The filling is a blend of cream cheese and mascarpone for a richer flavor. The homemade graham crust is baked till crisp and holds up nicely. For the topping, this is your chance to show off juicy, summer berries. I picked strawberries but feel free to use whatever is sweetest.

Continue Reading…

Hello, strawberry season!

May 24, 2017


It’s my favorite time of year. I’m celebrating strawberry season by sharing a few of my favorite recipes! Aside from eating strawberries fresh, I love using them in tarts. Below, I’ve rounded up 3 of my favorite recipes highlighting the beautiful, ruby red jewels.

Continue Reading…

Personal Size Strawberry Galettes

May 22, 2017


The galette is my favorite kind of tart. It doesn’t require a special pan. Roll, fill and pleat it, and it will look unique each time you make one. The free-form style means less pressure to make it look perfect and it’s a more enjoyable baking process. Normally, I make one large galette but I decided personal size would be fun. I was inspired by the cute Red Baron Deep Dish Pizza, a favorite when I was a kid. These 6″ tarts are perfect for topping with a scoop of ice cream or large dollop of whipped cream.

Continue Reading…

Ruffled Milk Pie

April 15, 2017

This is one of my favorite recipes. The result is so impressive and yet the technique is quite simple. You really can’t mess it up. It involves scrunching up layers of phyllo and coiling them into a round pan. If you tear the sheets a bit, that’s okay. It will still look beautiful. Then a simple custard is poured over the baked phyllo base and baked again. The result is a crispy, layered top with a tender eggy base. Watch my how-to video here.

Continue Reading…

Mini Chocolate Chip Hot Cross Buns

April 13, 2017

It wouldn’t be Easter without a batch of hot cross buns. On my recent trip to New Zealand, I tried a chocolate version from Miann Patisserie, that had chocolate chips and raisins incorporated throughout. I wanted to play up the chocolate more so I omitted the raisins. There is cocoa in the dough to give it a rich color and LOTS of mini chocolate chips throughout. The base recipe comes from my go-to, Bouchon Bakery cookbook. If you prefer classic hot cross buns, I highly recommend the original recipe. It’s fantastic. Chocoholics, enjoy the below!

Continue Reading…