Sweetly Elize

Got basil from my workmate’s farm, it doesn’t get any fresher than that 🌿 I wanted to do it justice, so I made this pesto focaccia completely from scratch! It still amazes me how I can make something like this by putting ingredients together ✨

I also tried a new technique called cold proofing. I made the dough really late at night and didn’t have time to wait for it to finish proofing, so I did some research, and prepped it for an overnight stay in the fridge. Seeing it come out so beautifully puffed up the next day was such a AMAZING feeling. I think this might be my best dough yet hehe

Note to self: next time, fold the pesto into the dough instead of using it only as a topping. It’ll probably be easier to eat 😅

I haven’t made cookies in so long, I forgot how easy it is to whip up!

I’ve been using Tasty’s brown butter cookie recipe as my base for years, just tweaking the measurements and my technique when I’m experimenting. This time I added salted pretzels 🥨

My favorite in this version has to be the brown butter. It was nutty and gave this GORGEOUS color. I honestly didn’t like the pretzels 😅 but my sister does, so what fix ins do you like in your cookies?

NEW BREAD!!!

Tried making ciabatta this time 🤓 It’s the same base recipe as my focaccia with adjustments on the proof time and the dough prep before baking. Hoping to achieve a more open crumb next time, but we’re surely still enjoying this as it is 😋

🍞

December was BUSY

I probably spent half the month baking orders and the other half attending parties 😵‍💫 I didn’t have the time to create and post content, so here’s a cheesecake dump!