Hot Polka Dot

And the Winner Is…

Rachel from A Cupcake for Moose, you are the proud new owner of an adorable polka dot Anthropologie apron and the lucky winner of the $20 Bake It Pretty gift certificate! Yay you! I'm so jealous!

Please email me at hotpolkadot (at) live (dot) com to give me your mailing address and I'll ship you the apron right away. I'll also send you the code for the Bake It Pretty gift certificate to be used as you wish. Maybe you can bake those Cherry Almond Cupcakes!


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Lesson Learned.

Up until a couple days ago I had never baked a cheesecake. You could still say I've never baked a cheesecake... successfully. They're tricky little buggers, those cheesecakes.

Nobody's perfect right? Right.

I'm not here today to show off pictures of my pretty cheesecake and swoon about how amazing it turned out. I could have concealed those cracks with some candied orange peel or sauce. I could have adjusted the contrast of the browned edge of the cake to make it appear less overdone in photoshop. I could have pretended to do everything right when, in reality, I did the polar opposite. But I won't. That would be a lie and I try not to lie to you.

Instead I'm here today to serve as a lesson. Instead of telling you everything that I did wrong, I'm going to tell you how to do it right. I'll make sure to put these lessons to good use once I've overcome my crushing cheesecake failure. But hey, it still tasted good.


How to Waste a Dozen Eggs.

This morning I woke up craving egg tarts. You know, the kind from Chinese bakeries with that golden yellow egg custard inside. If you haven't tried one yet you really need to. That's one of the few things I miss from Toronto.

Anyways, I found this recipe that seemed pretty straight forward. I was a little shocked that it called for nearly a dozen eggs mostly for the custard, but they are called egg tarts for a reason right? So I started obediently cutting in the butter as I was told then proceeded to mix the single egg and dash of vanilla, the only wet ingredients to the four cups of dry mind you. So of course the dough was crumbly and so not doughy. In an attempt to save it I added more butter as the recipe suggested. That didn't work. So I added a bit of cold water which is normal for most pastry doughs. Perhaps I was wrong because as I was pressing the lumpy mixture into the tart pan I had a bad feeling that these little tarts were not going to be what I was hoping for.

As I had suspected, the tarts didn't taste half bad but the texture was...odd. Chunky. Crumbly. Colourless. Weird. The custard set nicely, but the majority of the mini tart cups were crowded by the strange dough. Perplexed, I ate a handful of them trying to decide if they were good.


Why, hello there.

Fancy meeting you here.

My name is Lindsey and this small space here has been reserved for me to share my ideas with you. I cook. I bake. I write. I create. I'm sort of making it up as I go along and I hope you decide to join me for the ride.

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