Peppermint patties

10264196_516348545133042_3886861139088908185_oIt’s Easter and since we were never fans of that paraffin laced “chocolate”, we wanted to make something choc-related and we’re in love with this easy treat recipe.

2.5 cups of powdered sugar                                                                                             1.5 tablespoon of soft butter                                                                                       1/4 teaspoon vanilla extract                                                                                            2 tablespoons heavy cream                                                                                             2 teaspoons of peppermint extract                                                                               8oz bittersweet chocolate chips                                                                                   1.5 tablespoon vegetable shortening

Combine the sugar, butter, vanilla, peppermint and cream in the mixer with the paddle attachment. Mix on low until a ball is formed. If you find the dough is too soft and won’t hold, add more sugar a tablespoon at a time. Portion the patties out in .8oz portions. Roll the mixture into a ball and flatten with the palm on a lined baking tray. Make sure to cover the mixture as it dries VERY fast. Once the patties are done, freeze for about 30 minutes. Melt the chocolate and shortening together and dip the patties until covered.

Tarte au citron

793866_516348321799731_4344717049768249234_oWe were never big on cakes and pies but when it comes to this tart and sweet classic, we can’t say no. It’s super easy recipe makes it our go to dessert and never ceases to wow whomever gets to taste it. This recipe which is pretty simple, always turns out great. 10287019_516348251799738_3309173436607948287_o Crust                                                                                                                                                6oz white flour                                                                                                                     3.5 oz cold diced butter                                                                                                         1 oz icing sugar                                                                                                                            1 egg                                                                                                                                                1 tablespoon of cold water

Combine all the ingredients in a robot-coupe and pulse until you can see small clumps appearing. Dump the contents on the counter and kneed lightly to form a uniform ball. Wrap in plastic and refrigerate for 30 minutes. Once chilled, roll out the dough on a piece of wax paper or parchment. We like to roll it directly on the round removable bottom of the pie tin, making sure you have more than an inch all around and carefully peel from the paper, folding in gently the side into the middle. Place the bottom of the tin in the ring and gently pat down the walls. Trim excess dough, use a fork to prick the bottom to allow uniform cooking and blind bake for about 20 minutes at 350 degrees or until lightly golden.  Cool down for 20 minutes.


5 eggs                                                                                                                                             125 ml of heavy cream                                                                                                    8oz of castor sugar                                                                                                                  4 lemons zested and juiced

Whisk the eggs with the sugar. Incorporate the cream and lemon juice and zest and slowly mix until combined. Make sure to not whisk at this point to prevent bubbles forming on top of the pie. Bake for 30 to 35 minutes at 325 degrees until the middle is still wobbly, but holds together. We usually finish by dusting the top liberally with powdered sugar and garnishing with fresh blueberries or raspberries.

Pineapple cheesecake taffy


We are an endless quest to make different sweets. Our only issue is a lack of lucrative outlet for all of these since we can’t eat much of them. We do have some willing friends to taste test (funny how we never have issues finding guinea pigs) but perhaps we’ll be able to open shop someday soon.

On to the matter at hand; Salt water taffy. We had a horrible incident a few years back making this god forsaken sticky mess and were reluctant to try it again. Stubborn as we are, we gave it a go once again. First batch scrapped due to a decalibrated candy thermometer and our second attempt was scrapped due to a a faulty recipe. Candy making is a hard science that can make or break a batch with matters of 1 or 2 degrees so we gave it a go with the ol’ reliable digital thermometer and here we are, pretty happy with ourselves. We won’t mention the injuries incurred during the pulling but this pineapple cheesecake taffy is pretty delish.