It’s Fall baking time, and that means Pumpkin Scones are on the menu!
A good scone is hard to come by… and for good reason.
Two secrets to the best scones.
Pastry cream is more commonly known as custard, a mixture of milk and egg yolks typically cooked to thicken.
Using a good quality vanilla bean definitely elevates a good pastry cream to the next level and gives you a beautifully aromatic custard with rich vanilla flavor,
and those specs, those glorious vanilla been seeds… swoon!
It’s the Canadian Thanksgiving. Which means pumpkin pie!… Aside from a real good lemon meringue pie, NOTHING compares to pumpkin. Pumpkin pie is a staple at the Thanksgiving dinner table and what better way to modernize it than in a tart! This recipe was the happiest accident I’ve had in the kitchen in a longView Post