Home of Delicious; Homemade Professional Desserts

You don't need to spend a lot of money to enjoy baking. The recipes in this class use basic baking tools and with these you can start making delicious desserts.

I shop at discount shops for small items such as spatulas since these get worn out easily  and need to be replaced. Other tools I have invested more money in and they have lasted for many years so don't feel that all of your kitchen tools need to be brand name quality.

The attached video is peak into the tools that I have in my kitchen.

Helpful tips and tricks are shared in this lecture. Please be sure to read.

Difficulty Level: Low

Special equipment needed: Pound cake loaf pan, zester

Prep time: 30 minutes plus baking time

• Download the recipe in the attachment called RESOURCE

• A pound cake is a basic dessert that should be in everyone's recipe file. The cake is delicious served by itself or dressed up with fresh fruit, whipped cream or ice cream. This recipe combines a chocolate batter and a light citrus flavored one.

• Be sure to start with room temperature ingredients, especially the butter, and you shouldn't run into any problems.

• The recipe has the ingredient list, instructions and pictures of the finished cake. The video provides a full step-by-step demo of the preparation process.

Difficulty Level: Low

Special equipment needed: Pound cake loaf pan

Prep time: 25 minutes plus baking time

• Download the recipe in the attachment called RESOURCE

• This recipe is a savory version of the pound cake and makes a delicious lunch paired with soup and a salad.

• The ingredients in the cake such as the olives and cheese add saltiness to the cake so additional salt is not necessary.

• Be sure to start with room temperature ingredients and you shouldn't run into any problems.

• The recipe has the ingredient list, instructions and pictures of the finished cake. The video provides a full step-by-step demo of the preparation process.

Difficulty Level: Medium-Low

Special equipment needed: Tart pan, Food processor to mix dough (can be made in a bowl)

Prep time: 30 minutes plus time for refrigeration

• Download the recipe in the attachment called RESOURCE

• I know many people reach for the ready make dough because they are don't feel comfortable to make a homemade crust, hopefully, this lesson reduces your fear.

• A pâte sucrée, or sweet dough, is not flaky like a crust made with shortening. This recipe uses egg instead of water, which changes the texture. This dough makes a great base if you want to fill the baked shell with custard and decorate with fresh strawberries, blueberries or other fruit.

• There are basically 3 steps for the entire recipe; 1) make the dough (refrigerate for 1 hour or more; 2) make the almond cream 3) cut bananas, roll dough, put everything together, and bake.

• The 'watch out' point for this recipe is that the dough will become soft quickly when rolling it out so work swiftly.

• The recipe has the ingredient list, instructions and pictures of the finished tart. The videos provide a full step-by-step demo of the preparation process.

• Since the dough needs to refrigerate for at least one hour before using, you are free to do other things and come back & finish the tart later.

• In the video, I have used 2 smaller tart pans, however, you can bake in just pan one as you like. The recipe fits a large 22 cm (9 inch) tart pan.

This video is a step-by-step demonstration to show you how to make the almond cream filling for the tart.

Difficulty Level: Medium-Low

Special equipment needed: Tart pan, Food processor to mix dough (can be made in a bowl)

Prep time: 30 minutes

• Download the recipe in the attachment called RESOURCE

• This is the same base recipe from the Banana Tart but we fully baked the tart shell (blind baking) and made a tangy lemon filling.

• There are basically 3 steps for this recipe; 1) make the dough (refrigerate for 1 hour or more; 2) roll out the dough & blind bake; make the almond cream 3) make lemon filling and decorate the tart.

• Again, this dough will become soft quickly so work swiftly when rolling it.

• The recipe has the ingredient list, instructions and pictures of the finished tart. The video provides a full step-by-step demo of the preparation process.

• Since the dough needs to refrigerate for at least one hour before using, you can make the almond cream and lemon filling during this time.

Difficulty Level: Medium-Low

Special equipment needed: Tart pan, Food processor to mix dough (can be made in a bowl)

Prep time: 30 - 40 minutes

• Download the recipe in the attachment called RESOURCE

• I know many people reach for the ready make dough because they are don't feel comfortable to make a homemade crust, however, hopefully, this lesson reduces your fear.

• A pâte sucrée, or sweet dough, is not flaky like a crust made with shortening. This recipe uses egg instead of water, which changes the texture. This chocolate dough also makes a great base if you want to fill the baked shell with custard and decorate with fresh strawberries, blueberries or other fruit.

• There are basically 3 steps for this recipe; 1) make the dough (refrigerate for 1 hour or more; 2) roll out the dough and blind bake the pie crust 3) make the chocolate filling and bake in the tart shell.

• The 'watch out' point for this recipe is that the dough will become soft quickly when you start to roll it out so work swiftly.

• The recipe has the ingredient list, instructions and pictures of the finished tart. The videos provide a full step-by-step demo of the preparation process.

• Since the dough needs to refrigerate for at least one hour before using, you are free to do other things and come back & finish the tart later.

In this step we will roll out dough and pre-bake it (called blind baking) before making and adding the chocolate filling.

This is the last step for the pie. We are going to make the chocolate filling, decorate with walnuts and bake.

Difficulty Level: Low

Special equipment needed: Food processor to mix dough (can be made in a bowl)

Prep time: 25 minutes plus baking

• Download the recipe in the attachment called RESOURCE

• Hopefully, with this simple recipe you won't need to reach for the ready make dough anymore.

• There are basically 3 steps for this recipe; 1) make the dough (refrigerate for 1 hour or more; 2) peel & cut the apples 3) roll out the dough and fill with the sliced apples & bake.

• Roll out the dough on the parchment paper or silicone sheet you plan to bake on so that way you don't need to worry about transferring the dough. This dough will become soft quickly so work swiftly.

• The recipe has the ingredient list, instructions and pictures of the finished tart. The video provides a full step-by-step demo of the preparation process.

• Since the dough needs to refrigerate for at least one hour before using, you are free to do other things and come back & finish the tart later.

Difficulty Level: Low

Special equipment needed: None

Prep time: 30 minutes plus baking

• Download the recipe in the attachment called RESOURCE

• This recipe uses a variation of the dough from the Open Face Apple Tart and gives you another delicious recipe which is quick to put together.

• There are basically 3 steps for this recipe; 1) make the dough (refrigerate for 1 hour or more; 2) peel & slice the oranges 3) roll out the dough and fill with the sweet bean paste and oranges.

• Roll out the dough on the parchment paper or silicone sheet you plan to bake on and that way you don't need to worry about transferring the dough. This dough will become soft quickly so work swiftly.

• The recipe has the ingredient list, instructions and pictures of the finished tart. The video provides a full step-by-step demo of the preparation process.

• Since the dough needs to refrigerate for at least one hour before using, you are free to do other things and come back & finish the tart later.

Difficulty Level: Low

Special equipment needed: Blender

Prep time: 25 minutes

• Download the recipe in the attachment called RESOURCE

• When cherries are in season this is a quick dessert to put together. No baking needed.

• There are basically 2 steps for this recipe; 1) make the dark cherry gelatin and firm in the refrigerator 2)  make the pink cherry gelatin and firm in the refrigerator then decorate.

• The recipe has the ingredient list, instructions and pictures of the finished dessert. The video provides a full step-by-step demo of the preparation process.