Something Sweet is in the oven! @frederbee-bakes - Tumblr Blog

Matcha Macarons with Dark Chocolate Ganache Filling

Happy Canada D’EH!

This morning I woke up and made a maple, strawberry-rhubarb pie. There’s maple in the crust, in the filling, and sprinkled on top. I hope everyone likes it!

Crust: Dissolve sugar and salt in water. Cut butter into the flour until you have a coarse crumbly texture with visible bits of butter left (about pea-sized). Add water and mix until dough just comes together. Sparingly add a teaspoon of water at a time if there’s too much that won’t stick. Wrap tightly and chill half an hour. 2 1/2 c flour 1 c butter (cold, diced) 1 T maple sugar 1 t salt 1/2 c cold water

Filling: Add all ingredients except cornstarch to a medium saucepan and cook over medium heat until fruit has reduced, juice has seperated and is barely beginning to bubble. Pour off juice into a small bowl and whisk cornstarch in until smooth; add back to the pot and bring to a boil, stirring constantly until filling thickens. Remove filling to a flat dish (I use a large plastic container) to cool slightly as you roll the pie crust. 500g* rhubarb, washed and diced 500g* strawberries, hulled, washed and diced 1/2 c turbinado raw sugar (or subsitute white/brown sugar**) 1/2 c maple flakes zest of one lemon and juice of two lemons 1 t ground cloves 1/4 c cornstarch

Preheat oven to 350°F (175°C). Roll out pie crust to 5mm (1/4″) and line a flour dusted pie pan, then trim excess and brush edges with lightly beaten egg. Fill with strawberry-rhubarb filing, then add top crust. If using a full top crust, roll slightly larger than the top of the pie, cut with cute cookie cutters to allow venting, and fold extra under the base crust before crimping edges. A lattice-top is also nice for this pie. Brush top with egg and sprinkle with maple flakes, then bake for 40-45 minutes.

*I had only one pound rhubarb, so I subbed in extra strawberries. You can just go with 1lb (454g) and use the same measurements, it isn’t a big enough difference **You can use either regular white or brown sugar or a blend of each. I like turbinado and use it for baking a lot; a 50/50 white/brown blend gets the sameish flavour though

#Canada Day #Pie Recipe #Maple

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Algonquin College – Baking & Pastry Arts Competition April 3rd 2016

Japanese Cheesecake (Silver!)

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Croissants

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edit: the sliced cake

#Vanilla Sponge Cake #Bonne Fête #Fred's 100 Cake Challenge

I had a blast at this Sunday’s event at the OJCC! I sold out all my breads so fast, so next time I’ll have to plan on bringing more.

Tiramisu, with an Irish Breakfast/Rooibos blend

Freshly home-made ladyfingers layered with a mascarpone cheese and cream topping, with cocoa dusted over. I made a whole dozen n.n

#Tiramisu #Tea

I love baking

This blog is a celebration of all the things I love to bake and eat. I hope to be able to update regularly with new items!

Today’s dump of items were from the bake sale I ran at the Ottawa Japanese Language School this past Saturday for Ashinaga, a charity to support children orphaned by the 2011 Tohoku earthquake and tsunami. I baked all the items for the sale except for a donation of cake and chicken buns from the staff at the building and the school. I made over 200 items, and we raised nearly $500 for the charity!

The next event I’ll be baking in quantity for is the OJCC Bazaar on April 19th- please come check it out if you can, so you can taste some of them!

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Something Sweet is in the oven!