Bacon Parmesan Gougere (Cheese Puffs) Recipe

As a continuation from our Valentine’s Day dinner post, one of the dishes I made for our appetizers was Bacon Parmesan Gougere. The easiest way to describe a Gougere is a cheese puff. The more technical way of explaining a Gougere is a choux pastry (used to make eclairs, cream puffs etc) made with cheese. They’re typically served as an hors d’oeuvres or it can be served along side soup like a biscuit or a bread.

While I was looking at different French cookbooks to come up with other dishes to accompany our French meal, this recipe came up a few time and it’s hard to turn down a recipe with bacon in it.

This recipe was fairly easy to make. First, I had to make the choux pastry dough by heating up the milk and butter in a small sauce pan over medium high heat and bringing it to a simmer. Then, I added the flour and pinch of salt to the mixture and mixed vigourously until it formed a smooth dough and the mixture no longer sticks to the side of the pan. When done, transfer the dough into a mixing bowl and press it out to the sides of the bowl to help the dough cool down faster. Allow to chill for a few minutes until it is warm to the touch (approximately 5 mins).

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Cheddar and Chive Scones

I’ve been looking forward to this weekend for quite some time now. It’s the first weekend in a while where I don’t have any family/friend commitments which means I finally have time to bake – Yay!!

Don’t get me wrong, I love my family and friends but sometimes it’s hard to find time to pursue my hobbies (such as baking) while spending time with them because I often have a hard time multitasking and even if I bake for them while they are there, I feel like I am neglecting them or not fully paying attention! I’d much rather bake first, then invite them over for some treats 🙂

Having not baked in a while, I picked up my newest cookbook (Bobbette & Belle) and decided to flip through it for some inspiration as to what to make. One of the recipes that caught my eye was the Cheddar & Chive scones because I’ve been growing my chive plant but haven’t had a chance to use it much. Plus I had leftover cheese from a few weekends ago I needed to use up so it was perfect.

This recipe was super simple and tasted good. If I were to remake this again, I”d definitely try to make it more savoury – perhaps add some more butter and salt? For the first attempt it wasn’t bad.

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Caprese Salad

Caprese salad is my guilty pleasure. Perhaps it’s because I really don’t know what else I can do with all the fresh basil we’ve been growing in our garden other than making pasta sauce but this dish is pretty solid. I’ve been making it so much that I’ve been told to cut back on it because eating that much cheese on a daily basis can’t be good for you.

All you really need to make this dish is 3 main ingredients – some form of mozzarella cheese (we used Burrata), fresh basil, and tomatoes.

Usually whenever we make this dish, we use good quality extra virgin olive oil and a generous amount of freshly ground salt and pepper to season. However, since the quality of these tomatoes and cheese was so good, we were able to cut back on the seasoning quite significantly (which is better for our health!). I could eat this up for DAYS. I’m not typically a salad person but I could have this on the regular that’s for sure 🙂

Caprese Salad

Caprese Salad


  • Cherry Tomatoes
  • Fresh Basil
  • Fresh Burrata Cheese (Bocconcini or Fior Di Latte will work too)
  • Freshly Ground Salt and Pepper
  • Drizzle of Extra Virgin Olive Oil


  1. Cut your cherry tomatoes in halves or quarters (personal preference).
  2. You can roughly cut up your cheese to get that rough textured look and sprinkle it all over your plate for that spontaneous look and feel.
  3. Finely chop up some basil or rip them up into tiny pieces. Sprinkle generously across your salad.
  4. Drizzle with generous amount of extra virgin olive oil and season with freshly ground salt and pepper.
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Scalloped Potatoes Recipe

If you want to make a side dish to impress your family and friends, this scalloped potatoes recipe is the way to go.

After a really long week at work, nothing takes my mind off the stress than cooking and baking. I feel bad for neglecting my blog for such a long time and I feel like I’m not updating as much as I could. This is partially due to my busy work schedule, and partially due to the fact that when the weekend finally rolls around, I’m so exhausted that all I want to do is relax and do nothing. Not to mention, adulting nowadays consist of hanging out with family and friends so we don’t cook at home as much since we usually go out to eat.

I guess you could argue that we could cook for them but our condo is pretty small and it’s hard to accommodate a lot of people.

Since we were entertaining family this weekend, I was motivated to think of a dinner menu which we don’t normally cook. Instead of having mashed or baked potatoes with our steak, I decided to make scalloped potatoes instead. Besides, we bought all this whole milk as it was on sale last week that it made sense to use it up before it went bad.

To find out how to make this dish, refer to the recipe below:

Scalloped Potatoes Recipe

Prep Time: 15 minutes

Cook Time: 1 hour

Yield: 4

Scalloped Potatoes Recipe


  • 4 russet potatoes, thinly sliced
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 1⁄2 cups whole milk
  • 1/2 teaspoon salt
  • a pinch of smoked paprika
  • freshly grated nutmeg
  • freshly ground black pepper (season to taste)
  • 1 cup grated sharp cheddar cheese
  • few sprigs of fresh thyme (optional)


  1. Preheat the oven to 350F.
  2. In a small sauce pan over medium high heat, melt the butter and stir in the flour to make a roux. Stir for a few minutes unill it thickens and turns as light nutty brown in color.
  3. Add the cold milk, stirring with a whisk to eliminate any lumps.
  4. Season with salt, nutmeg, freshly ground pepper, and smoked paprika.
  5. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk. Once the sauce has thickened, stir in the cheese.
  6. In a lightly greased 13 x 9 rectangular baking tray, layer the thinly sliced potatoes all over the bottom of the baking tray.
  7. Pour a thin layer of the sauce over the potatoes. Then, repeat with a second layer of potatoes and cheese sauce. Continue until you've used up all your potatoes/sauce.You may top the rest of the potatoes with an extra layer of grated cheese if you wish.
  8. Bake uncovered for about 1 hour at 350°F or until the top is golden brown.
  9. Garnish with a few sprigs of fresh thyme and serve immediately.
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Homemade Pizza Recipe

A while back, I had a strong craving for pizza and I was determined to make my own from scratch. I didn’t really want to go out and buy pizza nor did we want to eat the pre-made frozen ones. We normally buy pre-made pizza dough for $2-3 at an independent grocery store but since this was such a last minute decision, it was already closed. Desperate and determined to make pizza from scratch, we settled on pre-made pizza dough from Fresh Co. Never again…. The final product was a very dense and extra chewy dough that lacked good flavour. Though the toppings were delicious, the dough/crust just ruined it for us. We were both extremely disappointed.

Hence round 2! I was determined that I could make a better pizza dough than the one we bought at a chain grocery store and man, it was definitely a lot better! I’m never paying for pre-made pizza dough ever again that’s all I’m saying. And the final product?    sliced

OMG. Beautiful :’) Nothing beats homemade pizza. I mean, check out the crust below.


When it comes to pizza crust, it all comes down to personal preference. I prefer a slightly thicker crust because I like something to chew on, but my bf likes thin crust pizza. It all worked out at the end because this recipe makes 2 pizzas so we made a thin crust one, and a thicker crust one 🙂

Here’s how we did it:

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