Cookies are meant to be enjoyed by young and old alike. The best cookie is determined by the cookie eater. If you are a five year old, a good old-fashioned chocolate chip cookie tastes wonderful with a tall glass of milk after school. If you are a seasoned cookie fan, you may want something a bit more sophisticated like an oatmeal pecan cookie with a hint of orange or a chocolate macadamia nut cookie with fresh ginger added. Once you know the tastes of those who will be enjoying your cookies, try to use the freshest and highest quality ingredients to make your cookie the best cookie your five year old or seasoned cookie fan has ever had! Come join us at the Pastry Cupboard for a selection of my best cookies – which one is your favorite?
Some fresh fruit pies and pastries will always be our favorites. However, the fruit needed for our beloved pies and pastries may not be always in season. In that case, there is the option of using your favorite frozen fruit which tastes fuller than canned fruit. However, I recommend using seasonal fruit as often as possible for your pies and pastries. There is nothing like fresh fruit. Instead of peach, an apple pie with a dash of cardamom would be a nice substitute on a cold day with a warm cup of tea. Being inventive with fruit that may not be your favorite helps to bring you a new dessert and entice your palate! The Pastry Cupboard has a selection of pies and pastries to satisfy your cravings.
At their most basic definitions, a custard uses eggs and a pudding uses cornstarch. For example, crème brulee is a custard while your classic chocolate pudding is simply that – pudding. However, there can be overlap in baking, depending on how you want your custard or pudding to be. A pudding can be made more firm with the use of eggs such as the cream pudding that goes into cream pies such as Boston cream pie. Experiment in the kitchen a bit with pudding and eggs and find out which you like better.