Baking With Anna Olson
For my birthday we went apple picking as per my request since it is my favorite fall activity, and thus we had a ton of apples chilling in the fridge. The most normal thing to do with so many apples was to make an apple pie. My boyfriend loves caramel even more than he does apples I think, so I decided to try making this caramel apple pie recipe. It is a traditional apple pie but with a caramel flavor.
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At my workplace we have this lovely tradition that when it is someone’s birthday, the person whose birthday it was previously is in charge of making or buying a cake for them. Since mine was two weeks ago I had the privilege and mission of baking a cake for my boss. Knowing that he is not a big fan of very sweet desserts, I thought that I would try this recipe for an Earl Grey chiffon cake. I had never made a chiffon cake before so was happy to try it.
Read MoreAn earl grey chiffon cake with maple meringue frosting evidently calls for… maple meringue frosting. I thus made this lovely frosting recipe and was surprised by the fact that I could do it and furthermore that it was delicious (and not too sweet)! Frostings are usually not my forte, but this recipe is fail-proof and was just the right consistency for spreading. As a bonus, it is very glossy since it consists mostly of egg-whites, so very appealing on cakes.
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It is a well known fact that I am a lover of chocolate and, to warm my heart, of hot chocolates. When I am feeling fancy I like to top it with a heap of homemade whipping cream and small pieces of broken peppermint candies. However, this time I thought that I would try this chocolate sauce recipe and drizzle it atop the whipping cream. I didn’t have bittersweet chocolate at home so I used dark chocolate and the sauce tasted good nonetheless.
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All that know me understand that anything chocolate is my favorite dessert, but I have been known to appreciate lemon desserts more and more over the years. As such, I decided to attempt doing the delicious tarte au citron recipe found in Anna’s cookbook. It was easy enough to make, especially once the tart shell (Part I) was done. Part II essentially consists in mixing all the other ingredients together and pouring into the tart shell, which I love! Simplicity at its best.
Read MoreNext up: Lemon Tart, also known as Tarte au Citron. To do this, of course, requires an appropriate and delicate tart shell.
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I volunteered to make baked good for a bake sale at work to support the Terry Fox Foundation and came upon this recipe in my never-forgotten book. I always hesitated to do this recipe because 1) it requires almond or soy milk, which I never have, but most importantly, margarine is used in the frosting and I never trusted that. However, for once I actually had almond milk in my fridge so I thought that it was time to let go of my doubts and give this recipe a try.
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Chocolate. Almonds. Bite size. This recipe was a bit more complex than others but is very well explained, utilizes some of my favorite ingredients and generates a ton of biscotti. I just had to try it. I found that there was a little something something missing in the taste of these biscotti, but I haven’t quite been able to put my finger on it. Maybe it is the use of cocoa powder as opposed to other types of chocolate that changed the flavor profile of these compared to what I am used to.
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Oh how the months have passed me by! They fled at the speed of light. Almost December already! Finally having some free time on my hand and a spare apple to use, I decided to make these apple-raisin walnut bars. Let me tell you, these are delightful!! They are ultra moist with all the right flavours: apple, the sweetness of raisins and that touch of cinnamon.
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Having plenty of cream in my fridge meant that I was going to make a custardy-type dessert, such as this maple crème topped with an almond crackle. It is not a crème brûlée per se because the top has not been coated with sugar that was burnt and caramelized to create the typical hard crust. In its place, a nut crackle is used to create the crunchy feeling usually obtained by the caramelization of the sugar.
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Valerie 