This week’s pastry classes were extremely frustrating and stressful, but I made it through. We made a ton of stuff, which worked out great, as it was my brother’s birthday this week. We made a cheesecake that I haven’t tried yet, but it looks quite good, except for the crack on top. I’m going to go ahead and take a lucky guess about the crack– just after we put our cheesecake in the oven, my partner and I noticed a certain measuring cup full of cream sitting on the tabletop. …

Hello everyone! It’s been a little while since my last post and at last….something NOT pumpkin! After making a New England style clam chowder in my cooking class, I wanted to try to make MY version at home so I could actually taste it- sans pork, and chicken stock. I used vegetable stock with a bit of fish sauce mixed in because I could not find fish stock. The soup turned out fantastic, though not quite as thick as the one we made in school, the flavour was very nice …

I’ve been interested in raw foods for a while now but I hadn’t yet dabbled into the actual ‘cooking’/eating of it- until now. I decided I would make a raw cheesecake. As I study to become a holistic nutritionist, I think it is very important to experience many different ways of eating, in order to be able to give effective information to my future clients. I’ll definitely be trying more raw foods but I will probably stick to savoury recipes. I was thinking of purchasing a pack of cookbooks from …

For my dad’s birthday this year, I decided to try something new- instead of a traditional birthday cake, I made a Baked Lemon Cheesecake. The cheesecake was different, in that there was no sour cream or cream cheese in the recipe. The “cheese” part came from ricotta and greek-style yogurt. The finished product was wonderful and actually ended up tasting like a lemon meringue pie! My family loved it, and I’m sure your family will too- recipe coming soon!