It's been a hectic year full of fun, travel, work, play and yet still lots of baking in between. I just haven't taken the extra time to catalog much of it here. I have enjoyed trying all kinds of fun recipes - usually to make something sweet for dessert when we have friends over and sometimes just to try something new.
This past year, I tackled making croissant dough again, piping beautiful pillowy meringue on tarts, decorating holiday cookies with royal icing and a few things in between. Nothing was perfect, but all of it was fun. It was a way to exercise some creative energy, focus on doing something that made me happy and feel good about sharing something with others to enjoy. I often have wondered why I spend hours pouring myself into baking projects in my very little down time, but my sister recently shared this Huff Post article with me where psychologists explain the benefits of baking for other people. It's so true and after what I've been through in life and to help focus on something beyond the daily stresses of work life, baking has been it for me.
I made a few banoffee pies, including this one with the buttery Digestive biscuit crust and chocolate flakes sprinkled on top.
I love baking with berries and made this blackberry clafouti for dessert one evening.
We always have this homemade pecan, coconut and dried cherry granola in the house - whether it's to snack on or top our yogurt for breakfast.
I've always loved lava cakes and tried a new recipe a few times for these molten chocolate cakes.
In the summer when we were not up for a heavy chocolate dessert, we made homemade ice cream topped with lemon curd, blackberries and homemade candied pistachios.
In the autumn after we picked apples, I made this tarte aux pommes for a dinner party.
With my mum from England, I like trying different kinds of scones, so I made these two kinds of fruit scones and several batches of cinnamon chip scones (not pictured).
I love making cakes of all kinds for people's birthdays (and even my dog's birthday) I made a few more cakes after the unicorn this past year.
This was a pumpkin cake with cinnamon buttercream frosting.
Our dog, Tootsie, turned 13 and reaching that age deserved a two tier cake!
I love sticky toffee pudding and cake and made this amazing sticky toffee cake with caramel sauce and sea salt.
I have made my own croissant dough before, but this time I tried making pain au chocolat. Not perfect, but all my work and they sure still tasted good.
We had extra lemon curd so I made some lemon curd tarts with meringue piped on top. I have made meringue before, but experimented with getting it the right consistency and piping it in different patterns on the tarts.
We had our annual homemade cinnamon rolls at Thanksgiving and Christmas this year - all cozy by the fire.
I also did lots of fireside cookie decorating at the holidays including these snowflakes, ginger people and ornaments with royal icing.
I had some white chocolate to use and tried these white chocolate blondies with raspberries and cream.
I took an amazing puff pastry class and made this puff pastry pear tart with caramel sauce. We also made cheese straws and I used the puff pastry I brought home to make chicken pot pie topped with puff pastry.
There's a lot more baking in store for 2019. I look forward to learning lots more and trying new projects.
Meringues
