Lemon Tartlets

These lemon tartlets are light and refreshing, yet contain over a pound and a half of butter. I was quite impressed that I was able to fit so much butter into such a seemingly light dessert. Less impressive, however, was the plate that I was able to smash to pieces while making these.


Lemon tart with sweet and crumbly pâte sucrée, white chocolate ganache, lemon cream, and candied lemon. Simply amazing, and EASY! Click to get the recipe.

I had grabbed some butter out of the freezer and placed it on a flowery porcelain plate.  I use the flowery porcelain plates since I can just throw them in the dishwasher, unlike most bowls. Also, they’re flowery.  That is a big plus.

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Salted Caramels

For a while I couldn’t understand why people put salt on sweets. I was confident that dessert was meant to be sweet, and salt would just ruin the luxurious, tooth-decaying experience.

Homemade salted caramels. Make your own--click to get the recipe!

I was wrong. Salt is able to offset the sweetness of desserts while also giving them a kick. Salt can really turn up the flavour. In fact, salt can actually help make your teeth decay faster! Salt really does make sweet desserts better. Especially desserts made almost completely our of sugar, like caramel.

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Chocolate Cake

What do you look for in a chocolate cake? Do you like cakes that are so rich that you can only eat a thin slice at a time or do you prefer lighter ones where eating half in one sitting is not an issue? I’m in the second boat. I prefer to suck in chocolate cake like a vacuum.

Chocolate cake with spiked whipped cream. Make your own at home--click for the recipe!

I like chocolate but I don’t like cakes that are so rich I have to restrict my consumption of them. Light chocolate cakes bring back memories of grocery store birthday cakes. Rich, dark chocolate cakes just can’t do that. The cool thing about this recipe though is that it’s really simple to adjust to your tastes.

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