Happy spring!

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Better late than never, it’s high time I sent welcome-to-spring wishes to everyone. Even though we actually had a bit of SNOW! the other evening, we’re seeing green shoots coming out of the bare ground and some tree limbs showing their first hints of leaves. We’ll take it!

It seems life has a way of carrying us onward, often to the point of prompting us to ask “what I have been doing these past few weeks/months?!” While I don’t have a specific recipe or new project to share with you on the blog this time around, I thought it would be nice to show you what I’ve been up.

Oh - news flash! I’ve finally added a search box in the blog’s sidebar so you can type in key words, e.g. “croissant”, and find posts I’ve written on that particular topic. Cool!

Crunch top berry mascarpone profiteroles

Crunch top berry mascarpone profiteroles

Hazelnut  choux  rounds getting ready for Paris-Brest

Hazelnut choux rounds getting ready for Paris-Brest

Lemon mascarpone cake with orange honey buttercream

Lemon mascarpone cake with orange honey buttercream

Petite citrus cakes

Petite citrus cakes

Next up is my new favorite version of financier, those delightful teacakes that I love so dearly. This one is coffee hazelnut, dipped in dark chocolate ganache and topped with chopped toasted nuts. SO GOOD.

Coffee hazelnut  financiers

Coffee hazelnut financiers

I simply cannot ignore fresh fruit tarts - they always make me smile! These contain a baked ricotta custard/vanilla scented filling - deelish with fresh berries.

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Sea salt caramel and espresso nib shortbread

Sea salt caramel and espresso nib shortbread

Current shortbread flavors, all tubed up!

Current shortbread flavors, all tubed up!

Breton blueberry almond tarts

Breton blueberry almond tarts

Ham and cheese whole wheat spirals

Ham and cheese whole wheat spirals

Lemon ricotta cakes

Lemon ricotta cakes

Cream cheese Danish

Cream cheese Danish

Ham/cheese spirals and Danish combo

Ham/cheese spirals and Danish combo

Another thing that keeps me busy involves planning and preparing for my classes at Sur La Table in Grand Rapids. Things like figuring out the best way to set up the class for optimum hands-on experience, determining quantities of dough that might have to be prepped ahead for topics like croissants or artisan breads, orchestrating a smooth flow to the class with delicious baked goods as the end result. What’s not to like.

Below is a test I did for a no-knead rustic bread baked in a Dutch oven style enameled cast iron pot. The loaf on the right was done in a gorgeous Le Creuset 2.25 quart lidded saucepan (sorry the lid is missing from the picture!) and the one on the left on a sheet pan. Not only the rise but the crusty, golden, shiny surface of the one from the cast iron pan can’t be beat! NOTE: one pound of dough worked very nicely in this size pan, the taller sides giving just the right lift to the dough.

Rustic no knead loaves

Rustic no knead loaves

There’s lots to be learned. Check out the class calendar on Sur La Table’s website for all sorts of topics, both savory cooking and baking/pastry classes. There are a number of chef instructors, myself included, just waiting to share their knowledge with you.

Until next time - happy baking!