Almond and White Nectarine Financiers

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Last year around this time, I remember leaving my apartment in the afternoon every week day and walking down the street on my way to pastry school. On the way, I would stop off a local grocer and buy two big peaches or nectarines. I could never wait to eat the first one - I would take a big bite as soon as I left the store. The bite would be one part biting into the fruit and one part sucking all the juices that immediately came out. I always felt like I was badly making out with the fruit with all the licking and sucking. Yet I always had juice dripping down my wrist as I walked down the street, which I shamelessly licked off. You don't waste good Okanagan stone fruit juice.
Posted by : Megan Voigt
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Strawberry Mousse in Honey Tuiles

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I'm a big fan of mousses. I feel like a good mousse can fit any occasion - a fancy dinner party, picnic lunch, or just a regular Tuesday night. A mousse can be almost any flavour you can think of, perfect for any and every season. And the texture of a light, smooth, and airy mousse can't be beat.
Posted by : Megan Voigt
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Hazelnut Milk Chocolate Chunk Cookies

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Looking back, I wish I had made these into ice cream sandwiches with this Brown Butter Ice Cream. The nuttiness from the brown butter would pair perfectly with the hazelnuts in the cookies. The cookies are soft and chewy enough to not get too rock hard during freezing and they're not too thick so you'd get a great cookie to ice cream ratio. Oh, the regrets! 
Posted by : Megan Voigt
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Coconut and Kaffir Lime Custard Pie

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If you've had Thai food, you've almost definitely tasted the flavour of kaffir lime leaves. It's often used in curries and broths and lends a tangy, slightly floral note. Coconut milk is also a very frequently used ingredient in Thai food. I figured that if they work so well in savoury dishes, they'd probably work equally well in a dessert together! And so, this custard pie was born.
Posted by : Megan Voigt
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Raspberry Swirl Brioche

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Sometimes I have blog posts that I can’t wait to put up. They’re so good, so pretty, so delicious that I’m just too excited to wait. I’m like a kid that made a macaroni picture and ran to show their parents before the glue was even dry. This is one of those posts!
Posted by : Megan Voigt
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