Alana I was reading a little bit about making pumpkin pie from scratch, and came across a recipe for this pie. Apparently pumpkin flesh is quite watery, making pies make from scratch quite inconsistent. Butternut squash on the other hand contains less water, making the flesh more consistent for baking. Neat! We had a butternut … More Butternut Squash Pie
Alana Last year Theresa, Katherine and I got together on the Thanksgiving weekend for pumpkin pie and colouring. We each tackled a piece of Earls’ pumpkin pie, which was quite the task because each piece is HUGE. We managed however, because the Earls pumpkin pie is ridiculously good. This year, I got it in my … More Pumpkin Pie with Graham Cracker Crust
Roopa I can bake again!!!!!! There has been a notable lack of baking in my life (and subsequently on the blog). I recently had hand surgery, and while it was pretty minor, losing opposition on your dominant hand really limits the amount of baking you can do. I located a sushi place near my house … More Bourbon Pecan Pie
Alana The original purpose of the baking day that Theresa and I planned (a while ago now) was for us to try out the sour cherry pie recipe from the Duchess Bake Book. The sour cherry pie is a favourite of Theresa’s, and rightfully so! This pie is absolutely delicious! This pie was very straightforward to … More Sour Cherry Pie
Alana It’s been quite a while since I’ve baked anything, so when I realized that Stephen and Ash’s apple tree was dropping a tonne of apples I saw an opportunity! Stephen and I were getting together to play pokemon, so I figured it wouldn’t be hard to talk him into baking pie as well. I … More Apple Pie
Alana My family had a bit of a last minute Easter this year, so on Saturday I offered to bring some dessert. I decided it would be a good idea to practice one of the recipes from pastry school. The choux pastry with vanilla pastry creme seemed like a good choice because it’s nice and … More Paris-Brest
Alana This pie needs no reason or explanation! I recruited Mike to help me because I hoped that he would have all the digits of pi memorized, so I could put on the pie. Sadly he doesn’t, so we needed to look them up on the Google. Engineers are so useless when it comes to … More Happy Pi Day!
Team Shambles We’ve all had apple pie at some point in our lives, but this pie takes the cake! (Insert giggle for questionable baking joke?) The filling isn’t runny at all, and the pie crust is nice and flaky. Chef Marco also gave us some really helpful tips to judge how well the dough needs … More Apple Pie
Team Shambles Strudels consist of flaky pastry wrapped several times around some sort of filling, typically fruit (though there are other kinds as well). Originally, strudels are an Austrian dessert; the dough is stretched thinly enough that you can read printed text through it, then wrapped around an apple and raisin filling. Watching Chef Marco … More Austrian Apple Strudel with Sauce Anglaise
Team Shambles Choux pastry is a French dessert that acts as more of a vehicle for pastry cream than anything else. It’s not terribly delicious on its own, but they expand during baking to create a hollow inside for delicious fillings! This is quite a technical recipe, as there are many techniques needed and a … More Choux Pastry with Creme Patissiere
Chateau Gateau 