D’Artagnan Bars

Yield: 25-30 bars Recipe: 38/200 “Back to Baking”, pp. 68     As is often the case, lately I have been craving chocolate. Fortunately, I can always count on Anna to have a wonderful chocolate-containing recipe in her cookbook. This time I opted for d’Artagnan bars, a dessert with which I was not familiar with … Continue reading

Springtime Lemon Wedding Cake With Fondant

Yield: a 6- and 9-inch 2-tier round cake Recipe: 37/200 “Back to Baking”, pp. 178    As mentioned in my two previous posts, I made a triple-layer lemon cake for my mom this mother’s day. I say triple-layer not because of the physical cake layers, but rather because the cake is composed of three different … Continue reading

Lemon Buttercream

Yield: about 6 cups Recipe: 36/200 “Back to Baking”, pp. 181      I really enjoy buttercream. Used to frost cakes, cupcakes or even to separate and fill the layers in a cake, it is both sweet and rich. Nonetheless, I have only ever made vanilla or chocolate buttercream, with slight variations at times. Lemon … Continue reading

Lemon Curd

Yield: about 2  1/2  cups Recipe: 35/200 “Back to Baking”, pp. 181      If you read my previous post, you will know that I am not a big fan of custard or similar textures. I have however learned to be more open-minded about custard since I actually quite enjoyed it in the classic fruit-flan … Continue reading

Snickerdoodles

Yield: 2 to 3 dozen cookies Recipe: 34/200 “Back to Baking”, pp. 23      I will freely admit that I never had a snickerdoodle cookie. Not only that, but I never really knew what they were. I guess I never bothered to look it up. However, following a small pause in my usually very … Continue reading

Basic White Sugar Cookie Dough

Yield: 2 to 3 dozen cookies Recipe: 33/200 “Back to Baking”, pp. 22      I haven’t baked in a little while. I guess work and responsibilities took over my life these past weeks! Fortunately, I now have more time (if not I’ll make time!) to dedicate to my primary passion of baking. I felt … Continue reading