Bacon, Swiss and Green Onion Mini Quiches

Taste better than they look

These little quiches actually turned out to be a lot more popular than I thought they would be.
As I only had a day to prepare everything for a full high tea, I sometime take "shortcuts" in preparation.
The fillings can be made a day ahead, and just drop the freshly cut onions and cooked bacon bits inside before you bake.
and mini tart shells - one of the best inventions of mankind.

Pumpkin Raisin Scones

 A great scone for multiple occasions- breakfast, afternoon tea...

light on flavour (so you can eat these with jam/seasoned butter of your choice!) and not overly dry.

Soirette Macarons & Tea: Fall/Winter High Tea Menu

 As a macaron enthusiast myself, I admit that I do have high standards for macarons. After two years of continuous trial and error with these fussy (sometimes) and delicate cookies, it's hard not to get picky at the details.

Soirette, however, made it to the top of my list for the Best Macarons in Vancouver.

Ever since it opened, I've visited a few times for their macarons, but haven't had a chance to try their high tea service. Their high tea service is only offered on weekends with about 4-5 time slots per day, so I feel especially fortunate to have made a successful reservation just before the end of their Fall/Winter High Tea Menu.

Okay, enough with the blabbing now...

I went with one of my besties (whose name also happens to be Cathy, and congratulations dear for getting into Cornell University, I'm super grateful to have the chance to spend the next four years + with you as well!) on a sunny Sunday afternoon. The tiny place can only seat 4-5 tables of 2-4 people at once, so each time slot only has 4-5 spaces. Though the space was tiny, I didn't feel squished at all. The chairs were big and comfy and the tables are manageable as well. 

Whole Wheat HK Style Sausage Buns

Fresh out of the oven.

Every time I visit a Chinese bakery, this bun has always been a popular choice among the many. You could call it a hot dog roll, but the soft and fluffy texture makes it different from the Western hot dog rolls.
The fun part? Making different shapes with the dough, of course ("play-dough?").

The traditional Chinese style sausage buns uses plain white bread flour, but I only had whole wheat bread flour at the time so I've changed the recipe a bit (healthier anyways). Fortunately the original recipe is quite flexible with flour types and toppings. 

Ladurée Madeleines with a Matcha Twist

I have a tradition of treating myself to a gift each Christmas, as a small hint to self to "love yourself" ,

So ever since I've been into Ladurée's macarons (and everything else in general), last Christmas I've decided to get Ladurée's own cookbook- Sucré or The Sweet Recipes. 

Created by the pastry chef of Ladurée  himself, the book contains some of the many secrets behind Ladurée's success. For example, their delectable French macarons ;)