Monday, June 29, 2015

COME JOIN ME ON CRAFTSY! A pâte à choux extravaganza!


I'm so excited, super duper excited in fact, to announce that my pâte à choux Craftsy class is now available!  For everyone who isn't able to travel to Vermont for my King Arthur Classes, we're now offering a chance to take a class in your very own home!  Stay in your PJs if you want to!  I won't judge!

The class will be available to you FOREVER for just $39.99.  What a bargain!  Take it in your own time.  Watch one segment and walk away to do something else.  Your class is still waiting for you whenever you have time to get back to it.

So click on THIS link to sign up.  I can't wait to see what you sweet people create!

Friday, June 19, 2015


I love teaching at King Arthur Flour.  It's such an honor to teach lovely and talented students in King Arthur's amazing facility.  But it's not easy to get a spot in my classes, they fill up in hours and I realize it's tough to fit a class into busy schedules even it it is in beautiful, but remote, Vermont.  Now, I'm thrilled to announce, that I've partnered with King Arthur Flour and Craftsy to bring my class to YOU!

Enter HERE to win a chance to learn all about one of my favorite pastries in all the world.  The class start on June 29th.  I can't wait to see you there!!!

Sunday, May 17, 2015


My sweet hens were laying so well at the tail end of winter.  Every girl came through with a fresh egg come snow or sunshine.  Once we entered a thaw, enough that the ladies could take a stroll around the property again, the eggs stopped.  Or so I thought.

I was perfectly fine with the interruption.  Why shouldn't the girls have a spring break of their own?
We spent our period of eggus interruptus tending to our garden plots.  I'd till and the ladies would nibble at critters and weeds alike.

Thursday, April 23, 2015

SCHOKOLADE WINDBEUTELTORTE aka Chocolate Windbag Cake! A recipe that isn't a recipe.

My friend Nancy said her husband had just returned from Germany and brought home with him the memory of a cake and would I happen to have a recipe for this delectable remembrance?  This, to my mind, is proof of a successful trip, with cake in your heart.

I was tickled when she told me the name of the cake:  Windbeuteltorte.  Literally translated: Windbag cake.  You see, the word for cream puff in German, Windbeutel, means windbag.  And yes, they also use the word to describe humans as windbags.  

There are different versions of the cake.  The one I know best is vanilla and fruity, with a vanilla cake bottom (and sometimes a top) and a vanilla cream filling that surrounds buried sweet cream filled cream puffs.  Sometimes there are berries nestled up next to the cream puffs.  Sometimes the berries are the beautiful red crown up top. 

Tuesday, April 21, 2015

Boston Cream Pie welcome the new addition to our family.

Yesterday was Patriot's Day, when thousands of brave folk run the Boston Marathon.  Did I run?  No.  Did I bake Boston Cream Pies?  Yes!

Tuesday, March 31, 2015


Every morning at 4am, I had the distinct pleasure of pouring a quart of grade B maple syrup onto a sheet pan studded with walnuts and healthy knobs of butter.  I consider it a point of pride that I didn't take a spoon to the stuff and just call it a very early morning.  I'm a martyr to pastry.

Thursday, March 5, 2015


Once again, I had a fabulous time making a mess on the Today Show baking from my new book Let Them Eat Cake.  If you missed the segment, here's the link!