Bake Off

Elle (Canada) - - Radar -

If you look up De­cem­ber in the dic­tionary, you’ll find a lesser-known def­i­ni­tion: “A 31-day jus­ti­fi­ca­tion for eat­ing short­bread for break­fast.” Which is why the re­lease of Toronto bak­ery Bob­bette & Belle’s first recipe book, Bob­bette & Belle: Clas­sic Recipes from the Cel­e­brated Pas­try Shop, is so darned con­ve­nient. We asked the au­thors (Allyson Bob­bitt and Sarah Bell) to share the three things we should all be turn­ing on our ovens for this yule­tide—from their new book, na­turelle­ment. For the no- bake baker “At Bob­bette & Belle, we are known for our hot cho­co­late and blow­torched vanilla marsh­mal­lows. Hot cho­co­late is easy to make, and if you’re feel­ing a lit­tle bit ad­ven­tur­ous, make your own marsh­mal­lows.” For the ner­vous new­bie “Pan­na­cotta is an awe­some dessert for new bak­ers as it re­quires no bak­ing and not a lot of mix­ing or whip­ping and tastes amaz­ing! With a lit­tle help from ge­latin, cream and the fridge, you’ll have a show-stop­ping dessert in no time.” For the clas­sic chef “If we could only bake one thing for­ever, it would be short­bread, with a recipe straight from the kitchen of one of our nanas!” (bob­bet­te­and­belle.com)

did we men­tion bob­bette & belle also made us these?

Be­hold 2016’s pop-cul­ture icons im­mor­tal­ized in ginger­bread and ic­ing.

From top: Kim Kar­dashian, Kanye West, Gigi Ha­did, Justin Trudeau

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