I just posted this on instagram but I wanted to go a little more in depth about pate a choux, if you’ve made pate a choux before, are there any areas you struggled with?

I am happy to see some new faces! This is really meant to be a space to get some tips and tricks for cooking and baking and bringing in the lost art of hosting! I am a micro caterer and have done pastry catering for a little over 10 years now, and I LOVE to bring unique or modern flavor combos to classics, nailing techniques and making them your own. I always like to start with my favorite recipe as an introduction, and it is… pate Chou! Basically the very multi use French pastry dough for cream puffs, eclairs, churros, and many other things. I love it because it was the first recipe I made completely on my own when I started baking as a tween, and the flavor combos are endless! I would love to hear your favorite recipe ! Leave in the comments!

The spin on a classic is a perfect way to deepen the flavor and warm up any cold snowy day. Caramelized Onion Chicken Soup Rich, golden, deeply savory Ingredients (4–6 servings) Onions • 3 large yellow onions, thinly sliced • 2 Tbsp butter • 1 Tbsp olive oil • Pinch of salt Chicken • 1½–2 lb bone-in chicken thighs or breasts • Salt & black pepper Soup Base • 3 cloves garlic, minced • 1 tsp fresh thyme (or ½ tsp dried) • 1 bay leaf • 1 Tbsp flour (optional, for slight body) Liquid • 6–7 cups chicken broth (low sodium) • Splash of dry white wine or apple cider vinegar (optional) Finish • Fresh parsley or thyme • Lemon juice or vinegar, to taste Instructions 1. Caramelize the onions (don’t rush this) • Heat butter + olive oil in a heavy pot over medium-low • Add onions + pinch of salt • Cook 30–40 minutes, stirring occasionally, until deep golden and jammy (If they stick, add a splash of water and scrape flavor gold) 2. Season & sear chicken • Push onions to the edges • Increase heat slightly • Season chicken with salt & pepper • Nestle chicken into the pot and sear 3–4 minutes per side until lightly golden 3. Build the soup • Add garlic, thyme, bay leaf • Sprinkle flour over onions (if using), stir 1 minute • Deglaze with wine or broth, scraping the bottom 4. Simmer • Add remaining broth • Simmer gently 25–30 minutes until chicken is tender 5. Shred & finish • Remove chicken, shred, discard bones • Return meat to soup • Finish with lemon juice or vinegar • Adjust salt & pepper Serving Options Over Rice • Serve over warm jasmine or white rice • Extra broth makes it ultra comforting • Finish with butter or olive oil With Pasta • Add ½–¾ cup small pasta (orzo, ditalini) • Simmer 8–10 minutes • Add extra broth as needed French-Onion-Inspired Twist • Top bowls with toasted bread + grated Gruyère • Broil until bubbly

This comfy classic will satisfy that cozy craving while still helping you hit your protein goals High-Protein Cheddar Broccoli Soup ~30–35g protein per serving (depending on brands) Ingredients (4 servings) Base • 2 Tbsp butter or olive oil • 1 small onion, finely diced • 2 cloves garlic, minced • ¼ cup flour (or 2 Tbsp cornstarch for GF) • 3 cups milk (whole or 2%) • 2 cups low-sodium chicken or veggie broth Veg • 4 cups broccoli florets (small pieces cook best) • ½ cup finely diced carrot (classic + color) Protein • 1 cup cottage cheese (blended) Cheese • 1½–2 cups sharp cheddar, freshly shredded (sharp = more flavor, less cheese needed) Seasoning • ¾ tsp salt (adjust later) • ½ tsp black pepper • ½ tsp smoked paprika or mustard powder Instructions 1. Build flavor • Melt butter in a pot over medium heat • Sauté onion + carrot (if using) 4–5 min • Add garlic, cook 30 sec 2. Thicken • Sprinkle in flour, stir 1 minute • Slowly whisk in milk + broth 3. Cook broccoli • Add broccoli • Simmer gently 10–12 minutes until tender 4. Blend (optional but recommended) • Blend half the soup for creaminess, leave some chunks (Immersion blender is perfect) 5. Protein magic • Lower heat • Whisk in blended cottage cheese 6. Cheese time • Stir in cheddar off heat, handful at a time • Stir until smooth (don’t boil!) 7. Taste & adjust • Add salt, pepper, paprika • Thin with milk if needed Pro Tips (no grainy cheese!) • Always shred your own cheese • Add cheese off heat • Keep soup below a simmer after dairy goes in

I made my own wedding cake… And I’ve made almost 100 other wedding cakes, so I wanted this one to be special. I had the idea to hide a little time, capsule of notes and memorabilia and pictures of our whole relationship in the top tier. To save a second of our Sweet day for our first anniversary. This is absolutely one idea I would suggest for any current (Bride) to do. Write a note, take a Polaroid, save scraps from little dates in engagement. This is such a sweet way to bring you back to when your love first started.