bakerybites

Archive for 2011|Yearly archive page

Farewell for now!

In Uncategorized on March 15, 2011 at 04:44

Week 52 | March 15, 2011
It’s almost been a month since my last post! Have I stopped baking? No, that wouldn’t be likely. However I have been gaining momentum on a several exciting projects that has been taking more of my time in the past month and months to come. It has been an incredible year. Thank you for your support and sweet comments. I hope to be back soon (who knows, Bakery Bites 2.0).

But first let’s talk Macarons.

Yes, I still make them regularly. If you are interested in placing a special order of macarons please send me an email tastybakerybites@gmail.com.

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Pistachio Macarons with Citrus Plum Buttercream

In cookie, fruit, nuts on February 19, 2011 at 22:41

Week 51 | February 19, 2011

Into the hands and heart of a construction worker.

Rich Chocolate Pudding & Citrus Cream

In chocolate, custard, fruit on February 15, 2011 at 08:20

Week 50 | February 15, 2011


Happy Valentine’s Day. What does that even mean? The best excuse to play with chocolate.

I love custards and puddings – tapioca or rice pudding, eclairs with custard filling, I recently mentioned to a friend that pot de cremes might be one of my favorite sweets. I grew up eating a lighter variation of a steamed gingery custard my mom would make during the cold season. However I tend to like custards that are lightly flavored, fragrant or fruity.

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Ginger Shortbread & Pinenut Buttercream

In cookie, nuts on February 5, 2011 at 19:28

Week 49 | February 3, 2011

Happy Chinese New Year! Welcome to the year of the rabbit with a sweet treat to forecast a sweet year ahead.

These cookies are little beauties. Candied ginger create little tile mosaics in the spicy ginger shortbread. I also toasted off some fresh pinenuts for a roasted, nutty buttercream filling.

Flourless Whiskey-Chocolate Cake & Sunflower Meringue

In cake, chocolate, nuts on January 25, 2011 at 19:57

Week 48 | January 24, 2011

Whiskey + milk chocolate. A surprisingly nice pairing. How about in the form of a flourless chocolate cake? I like that idea, with a crisp meringue top to cut through the richness of uninterrupted chocolate. But wait, there’s more. The other day I came across “suncups” in the chocolate aisle of Berkeley Bowl. Treenut-free Recess cups, how novel. And now presenting, Flourless Whiskey-Chocolate Cake & Sunflower Meringue.

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Roasted Chestnut Snowballs

In cookie, nuts on January 24, 2011 at 05:37

Week 47 | January 17, 2011

Whoops, I’m late posting this past week’s treat. Fresh chestnuts are still in the market. I usually skip grabbing a bag because they’re so much trouble to peel. But I always hesitate too – warm, roasted chestnuts straight from the oven is a joy I’m willing to dedicate a lot of time to occasionally.

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These cookies have the best of chestnuts in them. They have the earthy, nutty flavor of roasted nuts in a chestnut-sized cookie. The recipe is nearly identical to Russian wedding cookies – butter, powdered sugar, ground nuts, and a touch of cinnamon,  but chestnuts are moister than walnuts so the cookies are chewier.

Caramel Flan and Caramelized Banana Tarts

In custard, fruit, tart on January 10, 2011 at 13:44

Week 46 | January 10, 2011
Yikes! I spy one ripe banana, but ripe bananas make for the best caramelized fruit. It’s still the perfect weather for comforting warm custard and caramel. Unfortunately that means it’s freezing outside.

I’m envisioning some sugary nuggets of banana nestled in a sweet tart dough and covered with a caramel flan. Sounds good no?

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Pithiviers for the Epiphany

In cake, nuts, pastry, Uncategorized on January 10, 2011 at 13:29

Week 45 | January 3, 2011

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Happy New Year! Welcome back!

It’s good to be back in the kitchen at the start of a new year. Scrolling back through the archive of treats I realize it has almost been a full year since I started Bakery Bites. What a year it has been, and more to come!

It is the perfect week to introduce pithiviers. I made a version of these way back in March using chocolate pastry and pistachio cream filling. This time I’ll stick with tradition and pair it with the backstory.

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