Fall and pumpkin pie are always friends. And who doesn’t love a good pumpkin pie?! But haven’t you been to a point when you get very excited about that pumpkin pie in the fridge before the big Thanksgiving feast, and realize that you’ve eaten too much and all you want for dessert is something a little lighter than a pumpkin pie?
For any day of the following week, if you come across with a problem about not knowing what to make for dinner, I highly recommend you this chicken pot pie.
I am the kind of baker who goes with real butter, full fat milk and heavy cream because I truly believe that full fat dairy makes the best desserts. Being said that, I never go crazy with sugar. I love my desserts with the right amount of sweetness. And I do always try to adjust the amount of sugar in my baked goods. Except it doesn’t work all the time. For example, buttercream frosting can be notoriously sweet thanks to the crazy amount of powdered sugar. Cutting down the sugar will only compromise the buttercream flavour and all you can taste is butter in your frosting!
It’s been a really busy baking time for the past few weeks. Clients’ weddings, birthdays, friends gatherings, year-end gifts to kids’ teachers. A lot of cakes, cupcakes, pies, cookies…
Like I’ve mentioned so many times, the best gift is something edible. And I love to bake for my loved ones. It’s hearty, homey, cozy. It’s the sweetest gift! I honestly think a beautiful lattice pie is a better gift than any gift cards.
This lemon meringue shortbread tart is very similar to these cute tartlets that I’ve made before. If you have noticed, I did pick another hot day to turn on the oven and bake this tart! The stupidity of me can only blame my vicious craving over something lemony.