Truffles Everywhere!


You guys.

Chocolate might be my favourite ingredient. Ever. 


I’m seriously having so much fun in my chocolates class this quarter. It makes getting up at 5am totally worth it.


This probably sounds weird, but I’m not a huge chocolate girl. Don’t get me wrong, chocolate is delicious but I’ve been known to keep chocolate, uneaten, for a long, long time. My best friend is a certified chocaholic and she thinks I’m crazy. Which may or may not be true, but that’s not the point. Basically, chocolate bars sit unopened until she comes around.

Our friendship is beautiful.


Back to this chocolates class though. We literally play with chocolate for 5 hours a day, two times a week. It’s a wonderful, wonderful thing. We’ve spent the last two weeks making truffles and it’s been so great! Hand-dipped truffles, molded truffles, truffles filled with every kind of ganache you can think of. I’ve been in truffle heaven for the last two weeks and I don’t want to leave.


I’ve also been taking a World Cuisine class. It’s fun, but definitely not as fun as playing with chocolate. There are only 5 people in this class, compared to the 14 people in my chocolates class. The first week we focused on Greek food and last week we did some Middle Eastern food. It’s been fun learning about the different foods in various cuisines and how some of the foods are grown/where they come from.

I’m pretty sure this is going to be an awesome quarter and I’m so excited to learn all I can over the next 8 weeks!


Joy the Baker’s Apple Pie Biscuits


Remember a couple of months ago when I told you all about Joy’s (of Joy the Baker) baking bootcamp?

This is the second of four fantastic recipes she developed with King Arthur Flour for their baking bootcamp and you guys, it is so, so good. And so easy you wouldn’t’ even believe.


I’ve followed Joy’s blog for a long time and I love all of her recipes. This is the second time I’ve made these biscuits and I could probably eat them forever. I may also have used these suckers to bribe someone into doing something for me. No shame and they certainly weren’t complaining once they had a bite of these yummy treats.


With the autumn season upon us, these are the absolute perfect thing to make. All the taste of apple pie in a super satisfying biscuit. Does it get better than that? I don’t think so.


The actually baking bootcamp challenge for this recipe ends today {make it, submit a photo on instagram, tag #bakingbootcamp}, but you all should totally still make these. You won’t be disappointed, I promise.

And I never break a promise :)


Apple Pie Biscuits:
Via Joy the Baker



  • 1 apple peeled, cored and sliced very thin
  • 2 tbsp. unsalted butter
  • 1 tsp. ground cinnamon
  • 2 tbsp. packed brown sugar


  • 2 cups self-rising flour
  • 1/4 cup cold unsalted butter, cut into small cubes
  • 2 tbsp. granulated sugar
  • 2/3 to 3/4 cup cold buttermilk


  • 1 large egg, beaten
  • 2 tbsp. granulated sugar
  • 1/2 tsp. ground cinnamon
  • Pinch of salt


  1. Place a rack in the centre of the oven and set to 425°F. Line a baking sheet with parchment paper and set aside.
  2. To make the apples, place the butter in a medium skillet over medium heat to melt. Add the apples, cinnamon and brown sugar. Toss with a wooden spoon until the apples are coated and the sugar is melted over the apples, about 2-4 minutes. Remove from the heat and set aside.
  3. To make the biscuit dough, place the flour in a medium bowl and add cold butter cubes. Use your fingers to quickly break butter down into the flour. Stir in the granulated sugar.
  4. Create a well in the centre of the butter and flour mixture and add 2/3 cup buttermilk. Stir the mixture together until it is well moistened and it holds together well. Biscuit dough should be soft and moist. Add remaining buttermilk as needed.
  5. Use AP flour to generously dust a clear work surface. Spoon dough onto the floured surface and use your hands to gather it into a ball and gently pat into a small rectangle.
  6. Use a rolling pin to roll the dough into a rectangle 1/2-inch thick, about 7 x 10 inches. Arrange cooled apples in a single layer over half of the rolled-out biscuit dough. Fold the bare dough over the apples and gently press edges in to seal the apples. Use the palm of your hands to pat dough into 6 x 8-inch rectangle if edges are rounded.
  7. Use a sharp knife to slice dough into 12 squares. Use a spatula to place each biscuit onto prepared baking sheet, about 2-inches apart.
  8. In small bowl, whisk together sugar, cinnamon and salt.
  9. Brush each biscuit top with beaten egg and sprinkle generously with cinnamon sugar mixture.
  10. Bake for 12-14 minutes until biscuits are risen and golden brown. Remove from oven and serve warm or cool completely before storing in airtight container. Good for 2 days.



Fall Break


Fall break is officially over and my classes start back up bright and early tomorrow morning.

Over the last week and a half I had off from school I:

  • puff painted some shot glasses and made a pretty cool birthday basket for a friend.
  • struggled with some macaron making — I think my oven needs calibrating :(

photo 1

  • had a girls night with two of my best friends {we drank a little too much gin and obnoxiously sang along to Backstreet Boys songs}


  • Baked. A lot.
  • Ate too much bread and cheese {actually, there’s no such thing as too much bread & cheese}
  • Enjoyed my last few days in my friends apartment before I returned to the ‘burbs. I miss it already and really think they should find a broom closet for me to hide in.
  • Reunited with my ‘twin’ after she spent 6 weeks in Europe!
  • Had brunch with my three favourite people and caught Taylor up on everything that happened in our lives during the six weeks she was gone {you guys, a lot can/did happen in six weeks}
  • Restarted the tootsie roll challenge with Zach
  • Made these killer lemon raspberry rolls

Processed with VSCOcam with c1 preset

Processed with VSCOcam with c1 presetI’m so excited for classes this quarter and can’t wait to share some new recipes with you soon! I have lots of autumnal recipes lined up, so stay tuned!