Recipes

(This recipe appeared in the Winter 2020 issue of Pastry Arts Magazine) Sponsored by TCHO Chocolate Yield: about 1 liter Coconut Ice Cream Base (Dairy Free) (Makes about...

“We love to use nostalgia as inspiration at Lazy Bear, so I wanted to make a bonbon that was reminiscent of a county fair....

(This recipe appeared in the Fall 2019 issue of Pastry Arts Magazine) Sponsored by: Yield: 16 servings Graham Cracker Crust 675 g graham cracker crumbs 50...

To me, nothing relays the warm and cozy feelings of the holidays quite like mulled wine. And I thought, why not pair it with...

(This recipe appeared in the Fall 2019 issue of Pastry Arts Magazine) Baba has always been a favorite dessert of mine. It remind me of...

(This recipe appeared in the Fall 2019 issue of Pastry Arts Magazine) When I start the creative process, I normally begin with the main ingredients...

(This recipe appeared in the Fall 2019 issue of Pastry Arts Magazine) Banana cream pie is one of my all-time favorite classics! This version is...

(This recipe appeared in the Fall 2019 issue of Pastry Arts Magazine) Sponsored by: This dessert is a delightful contrast in textures. The ‘pebbles’ are...

(This recipe appeared in the Fall 2019 issue of Pastry Arts Magazine) Sponsored by: Perfect for fall menus, the Apple Cider Baba Pop is a...

(This recipe appeared in the Summer 2019 issue of Pastry Arts Magazine)       This dessert is an interesting twist on a strawberry shortcake – I...