She Makes and Bakes

11/14/2025

Getting some baking done for their family dinner at my sons at Christmas

10/09/2025

I pulled all the light out of the my other pictures, it kind of works but come on. It’s just a bloody iPhone 14 Pro. It really isn’t that good

08/11/2025

Getting ready for the farmers market I think this is my fourth one

11/07/2024

Getting to be this that time of the year to start baking just shooting up some pictures from last year deciding what I want make this year

07/19/2024

I managed to get all my baking done for the farmers market tomorrow . I just have to wrap up my butter tarts and put the ingredients on and pack the car up later tonight when it cools down after dark.

07/13/2024

Farmers market tomorrow morning 9 AM to 11. I’ve been busy baking in this heat, Make sure you come and check us out, Always a nice variety of baked goods, vegetables, handmade crafts
It looks like it’s gonna be a warm one

07/13/2024

Getting things together for the farmers market tomorrow supposed to be like 20° in the morning at 9 o’clock looking forward to seeing everybody 🌼🌸

07/02/2024

Happy Canada Day, everyone 🍁

04/05/2024

✨✨ Lemon Strawberry Napoleon ✨✨

Layer upon layer of sweet indulgence! 🍓✨

Ingredients:

For the Pastry Cream:

2 cups whole milk
1/2 cup sugar
6 egg yolks
1/4 cup cornstarch
1 whole vanilla bean, halved and seeds scraped
Zest of 1 lemon
1/4 cup unsalted butter, cubed

For the Napoleon:

1 package frozen puff pastry, thawed
1 cup fresh strawberries, sliced
Powdered sugar, for dusting
Optional: fresh raspberries for additional garnish

Instructions:

Make the Pastry Cream:

In a saucepan, combine the milk, lemon zest, and vanilla seeds. Bring to a simmer over medium heat.
In a bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
Gradually whisk in about 1/2 cup of the hot milk mixture to temper the eggs.
Return the egg mixture to the saucepan with the remaining milk.
Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.
Remove from heat and stir in the butter until melted.
Transfer to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
Chill in the refrigerator for at least 2 hours.

Prepare the Puff Pastry:

Preheat your oven to 400°F (200°C).
Unfold the puff pastry and cut into equal-sized squares or rectangles.
Place the pastry pieces on a baking sheet lined with parchment paper.
Bake for 15 minutes or until puffed and golden.
Allow to cool, then split each piece in half horizontally.

Assemble the Napoleon:

Lay down one piece of puff pastry.
Spread a layer of the chilled pastry cream over the pastry.
Add a layer of sliced strawberries.
Top with another piece of puff pastry.
Repeat the layers until you have a stack of three to four layers, ending with pastry on top.
Dust the top with powdered sugar and garnish with fresh raspberries if desired.
Serve immediately, or chill until ready to serve. Enjoy your delightful Lemon Strawberry Napoleon!

04/05/2024

Such a cute idea, I’m gonna try this sometime

👀👀 Easter Deviled Eggs 👀👀

🐣🐣👀 Egg-stra cute, egg-stra tasty! 🐥🥚

Ingredients:

12 large eggs
1/2 cup mayonnaise
2 teaspoons mustard (Dijon or yellow)
Salt and pepper to taste
Paprika (optional, for garnish)

For Decoration:

Candy eyes
1 large carrot

Instructions:

Place the eggs in a single layer in a saucepan and cover with enough water to cover the eggs with 1-2 inches of water above them. Bring to a boil, then cover, remove from heat, and let stand for 12 minutes.

Drain the eggs and rinse them under cold water continuously for 1 minute to cool them quickly and stop the cooking process.

Once cooled, peel the eggs and slice them in half lengthwise.

Remove the yolks and place them in a medium bowl. Set the egg white halves on a serving tray.

Mash the yolks with a fork until they’re finely crumbled. Add the mayonnaise, mustard, salt, and pepper. Mix until smooth and creamy.

Transfer the yolk mixture to a piping bag fitted with a large star tip. Pipe the mixture high onto each egg white half to create a rounded, fluffy shape.

For the beak, peel the carrot and cut small triangles to resemble a beak. Cut tiny strips for the legs if desired.

Place two candy eyes on each piped yolk mixture.

Insert the carrot pieces into the filling to make the beak.

Optionally, sprinkle a bit of paprika for added color and flavor.

Now you have a plate of delightful deviled egg chicks, ready to be served! Enjoy your festive creation!

04/05/2024

Found a few nice recipes I want to share
I made a dozen jars last year and everybody enjoyed them

🌶️🤠🌶️ Cowboy Candy 🌶️🤠🌶️

Yeehaw! 🌟🔥Perfect for perking up your cheese boards, BBQs, and even your midnight snack game!

Ingredients:

1 pound fresh jalapeños, sliced into rounds
2 cups granulated sugar
2/3 cup cider vinegar
1/2 teaspoon turmeric
1/2 teaspoon celery seed
1/4 teaspoon granulated garlic
1/4 teaspoon ground cayenne pepper

Instructions:

Wear gloves to slice the jalapeños into uniform rounds, and discard the stems.

In a large pot, combine the cider vinegar, granulated sugar, turmeric, celery seed, granulated garlic, and ground cayenne pepper. Stir and bring to a boil.

Reduce the heat and simmer for 5 minutes, until the sugar is fully dissolved and the mixture starts to thicken slightly.

Add the jalapeño slices to the pot, making sure they are fully submerged in the syrup. Simmer for about 4 minutes. Do not overcook as the jalapeños should retain some crunch.

With a slotted spoon, transfer the jalapeños into clean, sterilized mason jars. Turn up the heat and bring the syrup to a hard boil for 6 minutes to thicken further.

Ladle the boiling syrup into the jars, covering the jalapeño slices. Leave a 1/2 inch headspace at the top.

Wipe the rims of the jars with a damp towel to remove any residue or spillage. Place the sterilized lids on the jars and tighten the bands until snug.

To process and ensure a proper seal (if not eating immediately), use the water bath canning method: Place the jars in a canning pot and cover with water by 1-2 inches. Boil for 10-15 minutes.

Carefully remove the jars and let them cool undisturbed for 24 hours. Check the seals before storing.

Store the jars in a cool, dark place. They're ready to eat after about two weeks, but for best flavor, wait a month. Once opened, store in the refrigerator.

Enjoy your homemade Cowboy Candy on crackers with cream cheese, as a topping for meats, or as a zesty addition to salads and sandwiches!

01/01/2024

From me to all of you 🎉 cheers to a fantastic year filled with dreams chased and goals achieved.
Happy New Year, and may it be the best one yet!