Nous saluons le retour! (Welcome back!)

Welcome back!!

I have some big news to share and  several pictures to show you of  some of my bakes since my last post, (yeah, It’s been a while). even though I haven’t been posting here very often of my latest bakes I have been on my Instagram page. (I have a private account but you can check it out here.)

So my big news is, my little town is opening a bakery March 1st!! And I’m super excited to say that I’m going to be  working there! I am so amazed how God is working in my life with this and bringing the opportunity into my life. And it’s perfect timing too because I finish school  this year and don’t have money to go to pastry school like I want to yet. So while I’m waiting to go to school for the thing I love, I get to work at a bakery and do the thing I most enjoy. Baking.

With that being said  I hope you enjoy the pictures that follow! There are way to many to put in one post, so a part 2 will be coming in the near future! 🙂


 Confetti Cupcakes


Zucchini Muffins 


Chocolate Cake 


Chocolate Macarons 






Chocolate Strawberry Tart


Lemonade Cupcakes 


Flag Macarons 


Macarons In The Making 




Have an amazing day!name_1




Lemon tart




Here’s another bake I made a couple weeks ago, and it was absolutely delicious!!

It’s a shortbread crust with lemon curd filling and topped with raspberries! Like I said it was really good! So here is a few pictures taken by my talented sister Anna.






 Bonne journée!


Chocolate cake with cookie dough filling


Happy Wednesday!!

This is another recipe from Sweet Bake Shop. It’s a chocolate cake with chocolate chip cookie dough filling, then frosted with pink frosting and topped with melted chocolate and sprinkles. Yeah, talk about  sugar overload. 😀



Making this cake was time consuming, I had to make the cake, let it cool, make the cookie dough then the frosting and melt chocolate, but it was also a lot of fun too! So if you love to bake and have some free time,  this cake was a fun make! 😀






Biscuits de papillon


Bonjour and happy Monday!

One of my latest creations in the kitchen was purple butterfly sugar cookies. I used royal icing to outline and fill in the cookie and then used some of my pearl sprinkles to decorate the wings of the butterfly. And if your still wondering “Biscuits de papillon” is French for “Butterfly cookies.” 🙂

Here are a few pictures Anna took of them.







  Bonne journée!


Chocolate cake doughnuts


Happiness is baking cookies, and giving them away, happiness is serving them and eating them, talking about them, reading and writing about them, thinking about them and sharing them with you. -Maida Heatter


Sprinkly chocolate cake doughnuts  (recipe from Sweet Bake Shop)


Unsalted butter, for greasing pans

1 cup milk

1/4 cup sour cream

1/4 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract 

3 tablespoons semi-sweet chocolate chips

1 1/4 cups flour, plus more for pans

1 cup sugar

3/4 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon baking powder 

1/2 teaspoon salt


For decorating


Chocolate Ganache:

1 1/2 cups semi-sweet chocolate chips

1 cup heavy (35%) cream



1.Preheat oven to 350 F. Grease and flour 3 doughnut pans with butter.

2. In a small bowl, whisk together the milk, sour cream, vegetable oil, eggs, and vanilla. Set aside.

3. In a heatproof bowl set over a saucepan of simmering water, melt the chocolate chips, stirring often with a rubber spatula to prevent burning. Remove the bowl from pan and set aside.

4. In a bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, cocoa powder,, baking soda, baking powder and salt. Mix on low speed to combine. Add the milk mixture and the melted chocolate and mix on low speed to combine. Turn the mixer up to medium speed and beat for about 30 seconds. Stop mixer and scrape down the sides and bottom of the bowl with a rubber spatula, then mix again on medium speed until well blended, about 10 seconds. Do not over-mix.

5. Pour the batter into a pastry bag and divide evenly among 16 if the doughnut cups, filling each one about halfway. Bake for 15-17 minutes, until a toothpick inserted near the center of the doughnuts comes out clean. Allow the doughnuts to cool in the pans for a few minutes before turning them out on a wire rack to cool completely.

6.While the doughnuts are cooling, make the chocolate Ganache by placing the chocolate chips in a heatproof bowl. Heat cream in a sauce pan over medium heat until it begins to bubble and is very hot. Carefully pour the hot cream over the chocolate chips. Allow the two to sit together for about 15 seconds, then whisk until smooth and well blended. Allow it to cool enough that it thickens slightly. Meanwhile, line a baking sheet with parchment paper and set a wire rack over top.

7. Once the doughnuts have cooled, dip each one top side down into the ganache, then lift it out and allow excess to drip back into the bowl. Place the doughnut dipped side up on the wire rack. Repeat with the remaining doughnut. Top with sprinkles.

8. Doughnuts are best eaten on the day that they are baked, but will keep in an airtight container for up to 2 days.




My sister Anna took these pictures and as you can see she is a really good photographer! You can check out her photography blog here.DSC03097




Happy Baking!!