Dark Chocolate Cremeux Crumble with Red Wine Cherries

Dark Chocolate Cremeux Crumble with Red Wine CherriesDark Chocolate Cremeux Crumble with Red Wine Cherries

“I see the sun, and if I don’t see the sun, I know it’s there. And there’s a whole life in that, in knowing that the sun is there.” – Fyodor Dostoyevsky

I’ll be the first to admit it; the last few days have been quite rough. Life has become a series of stops and starts. Really good things will happen and then a moment later an avalanche of disparity occurs. I’ve managed to get into a bit of a depressive funk about butter and brioche too and developed quite a stagnate posting and cooking rut, which has led to a fair deal of reflection on blogging and why I continue to do it.

Dark Chocolate Cremeux Crumble with Red Wine Cherries

I had become completely uncommitted to everything I did… too swept up in the apparent picture perfect worlds of my fellow bloggers, food photographers, stylists and writers – comparing the work that makes me unique to the work I deem flawless of others. I also managed to take to heart a fair deal of anonymous criticism, opinion and negative public comment, too – which really made me question my blog, and worse off… myself.

So, this past week, morning till night, I haphazardly tested, baked, styled and photographed recipes – in order to prove myself. I made countless post idea lists, wrote numerous drafts, edited images, abandoned them and then subsequently deleted them all.  The problem wasn’t that my ideas weren’t turning out as envisioned; it was that I had gotten into this posting-for-the-sake of posting headspace. I was trying to be someone I’m not… and was solely focusing in on the flaws of my work. I had forgotten the true joy and reason of why I started blogging – and momentarily lost sight of who I am.

Dark Chocolate Cremeux Crumble with Red Wine CherriesDark Chocolate Cremeux Crumble with Red Wine CherriesDark Chocolate Cremeux Crumble with Red Wine Cherries

They say that artists are their own worst critic and I am inclined to agree. I hold myself to such an impossibly high standard with this blog, pushing myself to make each post slightly better than the last. I definitely have evolved from the baker and person I was since I first started blogging less than a year ago… and am proud to admit that I still have miles to go. Blogging is a journey and not a destination – and it is all too easy to lose sight of this notion. So, thank you, to all the kind people who helped me come to this realisation and continue to support me on my way – you never make me forget all the reasons I love blogging.

Dark Chocolate Cremeux Crumble with Red Wine Cherries

All of which, brings me to this dessert – which thankfully arose from my plethora of recent failures. Within minutes of seeing the recipe for Dark Chocolate Cremeux in my new copy of Baking Chez Moi, I knew I had to make it…a luscious dark chocolate French custard with red wine poached cherries? What could get any better? I also opted to top my deconstructed dessert with a Momofuku Milk Bar inspired chocolate crumb, for a little texture and extra decadence.

Right now, I don’t know what or when I’ll be posting next – but what I am certain of is that it will be something I am proud to share with you, flaws and all.

Dark Chocolate Cremeux Crumble with Red Wine CherriesDark Chocolate Cremeux Crumble with Red Wine Cherries

Dark Chocolate Cremeux Crumble with Red Wine Cherries
 
Serves: 4
Ingredients
For the cremeux:
  • 5 oz. / 142 g bittersweet dark chocolate, finely chopped
  • ¾ cup whole milk
  • ¼ cup heavy cream
  • 2 large egg yolks
  • 2 tbsp. caster sugar
  • 1 gelatin leaf, softened in ice cold water
For the cherries:
  • 1 cup red wine
  • 4 tbsp. caster sugar
  • 1 strip of orange peel
  • 1 tbsp. star anise
  • 8 oz. / 227 g cherries, pitted
For the chocolate crumb:
  • ⅔ cup plain flour
  • 1 tsp. corn starch
  • ½ cup caster sugar
  • ⅔ cup dutch processed cocoa powder
  • 1 tsp. kosher salt
  • 6 tbsp. butter, melted
Instructions
For the cremeux:
  1. Put the chocolate in a medium heatproof bowl. Heat the milk and cream in a small saucepan until bubbles form around the edges of the pan.
  2. Meanwhile, put the yolks in another bowl, add the sugar and immediately begin to whisk until the mixture thickens and is light in colour. Still whisking, quickly drizzle in a bit of the hot liquid so that the yolks acclimatize to the heat. When the mixture is combined, whisk in the rest of the liquid in a steady stream.
  3. Pour this mixture back into the saucepan set over medium low heat and using a heatproof spatula, stir it without stopping. Cook the custard until it just starts to thicken – a bubble will pop at the surface and if you run your finger down the center of the spatula, the custard won’t run into the track you’ve created. Give the custard a good final stir before pouring it over the chopped chocolate. Allow it to sit for 30 seconds before stirring. Once combined, gently stir in the softened gelatin.
  4. Set the cremeux bowl into a larger bowl filled with ice and cold water. Stir now and then until it has cooled – it will set softly and begin to form swirls and mounds. Once slightly set, cover tightly and chill the cremeux until needed. Serve the chilled cremeux with the cherries, drizzled syrup and chocolate crumbs.
For the cherries:
  1. To make the poached cherries, put a sieve over a large bowl. Bring the red wine, sugar, orange peel and star anise to a boil in a medium saucepan. Boil for a minute, then add the cherries and boil for a further minute. Turn the cherries into the sieve then pour the liquid back into the pan and boil for 10 to 15 more minutes, or until reduced and syrupy. You should have about ½ cup syrup remaining. Discard the orange peel and star anise and cool the cherries and syrup separately.
For the chocolate crumb:
  1. Pre-heat the oven to 300 F / 150 C. Combine the flour, corn starch, sugar, cocoa and salt in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed. Add the melted butter and mix until the mixture starts to come together in clusters. Spread the clusters on a parchment lined baking sheet and bake for 20 minutes, breaking them up occasionally - the crumbs will be moist to the touch but will dry and harden as they cool. Let the crumbs cool completely before using. They can be stored in an airtight container for 1 week at room temperature, or 1 month in the fridge or freezer.

Dark Chocolate Cremeux Crumble with Red Wine Cherries

126 Comments

  • Reply Nagi@RecipeTinEats April 28, 2016 at 1:21 am

    You have an amazing talent, Thalia. Your creativity is the best! This recipe of yours is perfectly dramatic. Just keep the chin up and I hope the best for you!

  • Reply Heather May 5, 2015 at 2:26 am

    Thalia, this looks incredible! Can’t wait until cherries are in season here! I’m just coming out of the same kind of blogging rut myself – glad to know I’m not the only one 🙂

  • Reply Veggie Chili May 4, 2015 at 5:06 am

    […] fellow blogger .. and lover of all things dessert.  The words of her post .. as well as those of all of us who commented .. haven’t been far from my […]

  • Reply Chahaya @ Sweet Si Bon April 30, 2015 at 8:30 pm

    Well said, Thalia. Your heart spoken words bring to mind my time in Thailand, where strikingly beautiful lotus blossoms grow in the muddiest of swamp water alongside roadways. Amidst the muck and slime, this breathtaking blossom rises, completely perfect and clean. My closest Thai friend would always tell me in times of struggle and hardship to remember to ‘behold the jewel within the lotus’, that ember of truth that burns deep in all of us. As shown by many of your comments, your struggles are shared by so many of us and your expressing them is uplifting and encouraging. I think of you as incredibly talented, find your work inspirational and continue to enjoy seeing what you have created.
    By the way ~ Delectable dish you made here – I love chocolate and cherries together. As always, your pictures are enticingly beautiful.

  • Reply Sara | Belly Rumbles April 28, 2015 at 2:02 am

    I have felt how you have. Sadly more than once. I am so glad to see that you have been posting your gorgeous recipes after this post. Blogging is a journey, with bumps in the road.

  • Reply Louise | Cygnet Kitchen April 27, 2015 at 9:36 pm

    Oh Thalia, I read you post with an overwhelming sense of relief. I have been feeling exactly the same and it helps to know I am not alone. Posting has been arduous of late, I find myself dreading it. I worry that I have lost my creativity, I just seem to be going through the motions. I try to have my own style but then I look at everyone else blogs and wish that mine was better…
    Your blog is stunning with wonderful styling and photography that is so inspirational. You leave such lovely, kind comments on my blog which mean such a lot. Please continue to do what you do so beautifully xx

  • Reply Summer April 27, 2015 at 2:11 pm

    I find your work and you as a person to be SO inspirational. As a beginner blogger I have always been in shock and awe of the beauty of your words, photos and food! I hope you are able to find peace with the process soon — you are such a talent!

    XO

  • Reply Traci | Vanilla And Bean April 27, 2015 at 5:18 am

    You and your work is an inspiration, Thalia. You are incredibly talented, skilled and knowledgeable in pastry and I am always inspired by your work. Take care of yourself, first. The rest will come, and we will all be here waiting for your next work of art. Thank you for you, Thalia. xo (and this cremeux – I’m blown away!)

  • Reply katie April 26, 2015 at 1:48 am

    Thalia you are truly an amazing talent! Every time I stop by I am in awe of your talent and your recipes. I have had many a dark day with blogging but you are right, it is a journey. but it is hard work with sometimes very little reward. but you have to remember why you started to begin with (as I tell myself) and keep on going. The world would be a little less bright without Butter and Brioche. Hugs to you my friend 🙂

  • Reply Danguole April 24, 2015 at 7:56 pm

    I’ve taken a bit of a break the past couple of weeks, too. I feel for you, and I’m sorry to hear about your experiences with anonymous criticism! People can be so thoughtless.

    I found myself in a place where I set this schedule for myself and felt awful if I didn’t keep up with it–on top of a job, and everything else that life comes with… And that’s not a good place to be. Sometimes recipes work, sometimes they don’t. I’m trying to stress less and find a balance. I often had content, but no inspiration to write–because it’s hard to get inspired when you’re too busy to enjoy life, ya know?

    Anyway, enjoy your weekend and go easy on yourself! 😉

  • Reply Danni April 24, 2015 at 7:33 pm

    I’m so pleased you decided to continue blogging, as I found your blog today and it’s brilliant! Your food photography is stunning and it gives me courage to improve my food photography skills (and get better at baking too 😉 ) I understand how you feel as I’ve been having the same thoughts myself recently about my blog. I’m always comparing myself to others, thinking my blog should be more like this or like that, but I’ve started to realise that my blog works perfectly the way it does, because it’s me, it reflects the things in life that I love and are passionate about and I shouldn’t change it. Keep doing what you’re doing, because it’s fab and there’s lots of people that love it too, and you’ve gained a new reader! x

  • Reply Jenny @ Ichigo Shortcake April 24, 2015 at 4:14 am

    I feel every word you’ve written here. I’ve been blogging since 2010 and it’s been on and off and many moments of thinking why I’m even doing it. Only until recently that I’ve finally gotten fully motivated to write the blog properly and I’m loving it. Must love what you do or else it becomes meaningless…

  • Reply Oana@AdoreFoods April 24, 2015 at 12:43 am

    Hope you are feeling better by now. I absolutely adore your blog and I will continue to come back for more gorgeous and delicious recipes. Don’t let them get to you, unfortunately there will always be “meanies” out there. We tend to forget along the way why we have started in the first place. We lose that sparkle. Hope you will not lose yours 🙂

  • Reply Chris @ Shared Appetite April 23, 2015 at 7:07 pm

    Thank you SO much for your honesty. In the food blogging world, it is easy for us to think that we are alone. That we are the only one feeling this way. That everyone else is succeeding and doing awesome… and we are the only ones struggling. Not keeping up. Not doing enough. Not good enough. The good news is that I think we’ve all been there. And will get there again. It’s hard not to compare yourself to others in this world. Why are they getting so many more likes than I’m getting? How come they have some many comments on their site? It’s hard. But then I try to remember the reason I got into this blogging thing into the first place. And how many friends I’ve made. How much it lifts my spirits when someone tells me they tried a recipe for their family and everyone loved it. And then… it’s all worth it. Screw pageviews, perfect photography, choosing just the right words, the amount of likes the instagram photo gets. It’s all about sharing my love of food with others. I for one, love your blog… love your creativity…. love your photos. I am inspired by you… so keep doing what you’re doing!

  • Reply Rachelle April 23, 2015 at 7:03 pm

    Thalila, I just love your blog. Your content is always creative and unique. Your photography is stunningly beautiful. I can’t believe anyone would be mean to you, but I guess there are haters everywhere. You have a lot going on and law school is really hard and time consuming. I went to law school too and can certainly understand how you could feel some burn out. I hope you continue with Butter and Brioche because I enjoy it so much, but only if it is right for you. Keep your chin up and screw the mean people.

  • Reply Maggie April 23, 2015 at 9:36 am

    I’m totally related to this feeling Thalia. I’ve been through another blogging down time right now, so I totally understand every single thing you’ve mentioned here. In the end of the day, I think the best way will be step back and relax. Do not bother to think about it for a while. And come back later, refreshed. I believe it’s as important to be experimental, as striking for perfection (I know we all want to). The blog is the perfect place you try out new things, and test your ideas. It will be a loss of your readers, if you toss away your work without showing them first.
    Love your works as always 🙂

  • Reply Nicky @ kitchen sanctuary April 22, 2015 at 11:48 pm

    Beautiful recipe, beautiful pictures and a beautiful post Thalia!
    Please don’t ever be discouraged by others. I love your work, and (certainly from all the comments above) so many other people do too. You’re unique. It’s so much better to be unique than to conform.
    And for anyone leaving you bad comments? That’s just a reflection on them as a person. They’re jealous/angry/mean people who want to make others feel bad. Certainly not worth listening to.
    xx

  • Reply All that's Jas April 22, 2015 at 10:37 pm

    “Comparison is the thief of joy”. It took me many sleepless nights and almost-quits before I realized that. Your blog is beautiful and unique and that’s what I love about it. All bloggers go through the phases of asking themselves: “am I good enough?” but only few will admit to it. The negative comments come from envy. Shed it off and move on. We are all trying to “survive” in this blogging world and it is tough to keep up with it and stay positive. Glad you shared your thoughts so that you can see that the people who love your blog and support you outnumber the negative ones. You might feel down again and want to quit blogging but don’t give anyone that satisfaction. There’s nothing wrong about trying to better yourself but not because you need to prove something to the blogging world. Take is as a challenge to reach your potential and you will soar! Hugs and smooches 🙂

  • Reply Amanda Vuu April 22, 2015 at 7:20 pm

    Thalia! I can completely relate! So many days I want to give up on blogging completely because I want to compare myself to other bloggers. I think your work is so, so great! The truth is bloggers are really good at hiding the ugly. I really appreciate that you were so honest in this post and it has brought comfort to my own struggles. I decided for myself that I cannot be a happy blogger if I am always comparing and not being myself. Once I accepted that I am myself and take photos in my own unique way and do things my own way…I’ve been able to become a happier blogger. It’s still a constant battle, but there are a TON of people that think your blog is amazing! Thanks so much for finding my blog because I’ve been able to discover yours 🙂

  • Reply AllieBeau April 22, 2015 at 5:44 am

    I just happened upon your blog and I was immediately struck by your gorgeous photos and how absolutely delicious this looks. I’m so glad I read this post and really, really appreciate how candid it is. I think we all have moments where we wonder why are doing any creative pursuit, we just need to be reminded.

    You just reminded me.
    I’ll be back soon, and often!

  • Reply Amanda @ Cookie Named Desire April 22, 2015 at 3:22 am

    Thalia, I am so glad I came back to read this post. I understand exactly how you feel. Every day, I am filled with doubt and moments where I want to give up blogging completely. I am always comparing myself to other bloggers who just seem to do everything so effortlessly. To be honest, that is exactly how I feel about you! Your work truly inspired me. Your recipes are unique and your photographs always take my breath away. I come to your blog and think “Maybe one day I will be as good as Thalia.” It’s true! I think this doubt and criticism is just us acknowledging there is always room for improvement and slightly misinterperating our admiration for our comrades. Then there is this unspoken “rule” that says that as a blogger, you must adhere to a certain way of doing things when in fact we are the masters of our space in the internet world and can create our own rules.

    I love this dish so much. I love that you took inspiration from different things and turned it into something unique and delicious.

    • Reply thalia April 22, 2015 at 8:13 pm

      Thanks Amanda, I really do love your work too & consider it perfection x

  • Reply marcie April 21, 2015 at 6:51 pm

    I’m sorry I’m seeing this post so late, but I just wanted to say that I LOVE what you do here — your photos, your recipes, everything is so unique, and I hope you don’t change a thing. It happens to the best of us — I encounter it too. It’s hard not to compare yourself and your blog to others — nothing is ever good enough and I’m my own worst critic as well! All that said, I hope you’re feeling better now and I can’t get over how amazing this custard is with these cherries and wish I had a bowl of it right now! Pinned.

    • Reply thalia April 22, 2015 at 2:36 am

      thank you marcie xo

  • Reply Sus @ roughmeasures.com April 21, 2015 at 4:54 pm

    What an honest post. With so many platforms of social media, and so, so many blogs out there these days, it is hard to not be constantly scrutinising yourself and your work. Your bog is beautiful and I wait in anticipation every week for your next delight that you share with us. Keep up the great work Thalia! This dessert sounds amazing, I can’t wait to test it out! xxx

  • Reply Tjasa @ Sprinkle of cinnamon April 21, 2015 at 9:44 am

    I really hope you are feeling better by now. Never forget why you started this in the first place, to share your wonderful recipes and your love for food. And never let negative comments and people stop you or even worse question yourself. Your blog is amazing and your photos are so unique and beautiful.
    We all get caught up sometimes compering ourselves to others and lost sight of who we are, I think that’s inevitable. But it should not discourage us going forward but rather give us a chance to improve and grow, look back on everything we already achieved. All of the lovely comments you got are definitely a proof of how much people love you and your blog :). And as you said ‘Blogging is a journey not a destination’ . If nothing else this incredible Dark Chocolate Cremeux you created (that makes me drool all over my keyboard) should put a smile on your face cause it looks so delicious and good food always helps me feel better haha :).

  • Reply Natalie Tamara April 21, 2015 at 6:57 am

    “Blogging is a journey and not a destination” – this is so true and it must be unbelievably hard to hear naysayers talking about your blog but I think it’s clear from the responses here how much support you have.

    On a different note, this dessert is so beautiful!

  • Reply Meagan @ The F&B Department April 21, 2015 at 6:22 am

    Thalia, thank you so much for always openly sharing your genuine thoughts with the rest of us. You’re never afraid to say what most (all) of us are thinking but are often to insecure to admit. Your posts, desserts, and overall perspective are always beautiful. As far as any negative comments, screw ’em. People that spread negativity are always lonely or lacking in some huge part of their lives and wrongly believe hurting others will make themselves feel better. Please don’t let them get to you. I know you will always rise above!

  • Reply Natalie @ Obsessive Cooking Disorder April 20, 2015 at 10:50 pm

    “Blogging is a journey and not a destination” – well said!

    I totally get the blogging funk. I took a mini break from blogging for 2 weeks and a 50% social media break for 6 weeks (I could only go on social media every other day) which did wonders for re-energizing me. Perhaps that may work for you

    If it makes you feel better, your recipes and photos are a huge inspiration for us other bloggers Thalia 🙂

  • Reply Samantha April 20, 2015 at 10:26 pm

    Omg this looks absolutely amazing Thalia!
    Great photography work also, and those cherries….fantastic!
    xx

  • Reply Mike@TheIronYou April 20, 2015 at 7:53 pm

    Wise words, very words my friend. May I just add: never lose sight of who you are. That’s the only thing that matter and that’s why people are inspired by you.
    You have something very good going on here, because it’s a reflection of who you are. Always stay true to yourself, that’s why we “love” you!

  • Reply Lindsey @ Lou Lou Biscuit April 20, 2015 at 5:53 pm

    Thalia, you really do have such a unique voice and style! I happen to love it. The tricky thing about not being like everyone else, is that usually you have mega fans and mega critics. If you stay in the safe middle and don’t stand out, you get less criticism, but also less true awe inspired from your work. Keep doing what you’re doing! It’s amazing.

    As far as this recipe goes, cherries, chocolate, and wine sound like a divine combination!

  • Reply I Wilkerson April 20, 2015 at 12:01 pm

    I know the blogging funk only too well. And the exhaustive cooking sprees that seem to result in too few blog worthy results–or too many extra pounds! But your blog is beautiful and this dessert looks magnificent. I love the combo of alcohol with fruit!

  • Reply deborah bernstein April 20, 2015 at 10:21 am

    Imwant to be you when I grow up! (i’m 56)

  • Reply Joy | The Joyful Foodie April 20, 2015 at 7:51 am

    Oh, girl, I so feel for you. I’m new to blogging and a newer reader of yours, but I can say that your voice and style is so distinctive and unique. I see a photo, and I can tell it’s yours. I hear a wonderful flavor combo, see it’s from you, and I’m not surprised. Like this one – creamy dark chocolate, soft cherries, crunchy crumble. It sounds amazing.

  • Reply LoveCompassionateLee April 20, 2015 at 4:40 am

    Thalia, we love your gift and what you have to offer via this online platform. Sometimes, you have to put blinders on and solely focus on you (your ideas, your emotions, your desires, etc.). Post at your own frequency and grow at your own pace. However, you choose to share with us, we accept it.

    Happy Monday to you!
    http://www.lovecompassionatelee.com/thinkoutloud/2015/4/6/4615

  • Reply Ali Rost April 19, 2015 at 11:50 pm

    I wish I had wiser words to add. My goodness .. I’m humbled by the beautiful conversation from this group of incredibly talented women .. who have all felt the same way at one time or another.

    Many hugs from afar .. Ali

    • Reply thalia April 20, 2015 at 3:16 am

      Absolutely, definitely xo

  • Reply Tonya April 19, 2015 at 3:33 pm

    Continue on your course Thalia. Blogging is about reaching your level not the level of others. As for the haters and trolls, I have a solution: Delete and keep it moving.

    Love your blog and looking forward to MORE undeniable creative and inspiring blog posts. Stay focused. 🙂

  • Reply Jane @ Littlesugarsnaps April 19, 2015 at 1:56 pm

    Thalia, you manage to impress us with fantastic flavour combinations and beautiful styled images every blog post. All of the recipe developing, baking, styling & photography takes time and sadly, not everybody appreciates that fact. You are sharing your creations and if, for whatever reason, somebody doesn’t like it, they could (should) politely tune out and leave the rest of us to enjoy your wonderful work. Don’t be dis-heartened

  • Reply Shiran @ Pretty. Simple. Sweet. April 19, 2015 at 11:05 am

    You are reading my mind, Thalia! I love this combination of flavors! Chocolate and cherries are amazing together, and the addition of wine sounds brilliant!

  • Reply Dearna || to her core April 19, 2015 at 7:37 am

    “Posting for the sake of posting”… Urgh, I totally know that one! It is very hard not to get caught up in the whole comparison game when blogging isnt it, I struggle with this myself constantly. The thing I always go back to and keep reminding myself of though is “the thing that sets you apart from everyone else is YOU”. And that what makes your blog stand out hunny, your words, your personality shining through and your stunning photography and food xx

  • Reply Danielle @So Munch Love April 19, 2015 at 3:44 am

    Thalia, I love how you say blogging is about the journey, not the destination. You hit it right on the head, girl. 🙂 Blogging is such a delicate mix of everything you are along with your heart felt dedication to your readers. It’s a hard line to walk. I can see the strength you have because you seem determined to challenge your inner demons and continue. You go girl! And this recipe looks sinful, btw. Great job and keep it up!

  • Reply Ashley April 19, 2015 at 12:34 am

    Oh friend! I think we have all been there. I know I sure have – when I question what I’m doing, if I’m good enough. And then somehow I always seem to come out of the funk when I get back to just doing what I love and not worrying about the rest 🙂 Easier said than done though haha the struggle is real!

  • Reply Audrey @ Unconventional Baker April 19, 2015 at 12:14 am

    I feel like I’ve just read my own thoughts, Thalia. Thanks for sharing ♥

  • Reply Hanna April 18, 2015 at 4:31 pm

    Hi Thalia! Yum this looks amazing, I love your pictures, such a cozy feeling <3

    Have a wonderful weekend

    xx Hanna

    http://xoamys.com/

  • Reply Briana Thomas (briana-thomas.com) April 17, 2015 at 8:49 pm

    Thank you for sharing your heart. I think all of us bloggers can relate to what you wrote; I know I can. Every single time I post a recipe I’m scared to death that it’s not perfect. Even if I like it, what if no one else does? But as long as you’re sharing recipes that you yourself love, never worry. The majority of the world will see your efforts for what they are and respect your personal tastes and the work you do. Even though most of your recipes are outside the low-glycemic eating lifestyle I follow, you’re one of my favorite bloggers because of your creativity and continual support of others. <3

  • Reply Emily April 17, 2015 at 4:10 pm

    Thalia, thanks so much for sharing your heart. I certainly can relate to so many of these same emotions. Blogging has made me stronger and more courageous, but at the same time has also resulted in a lot more self doubt and criticism. You are talented and I hope you stay encouraged. Chocolate + red wine cherries = Wow!

  • Reply Liz @ Floating Kitchen April 17, 2015 at 12:53 pm

    Thank you for writing such a beautiful post. I’ve had all these same feelings about blogging and life. It’s like you are reading my mind. You are fantastically talented. Always remember that!

  • Reply Nicole @ Foodie Loves Fitness April 17, 2015 at 3:30 am

    Wine poached cherries sound amazing! I think that at times we all question what we’re doing and why we’re doing it – blogging and otherwise. Sometimes we need to have these moments of doubt to be reminded of why we spend time doing things we love. Try to be more forgiving of your blogging and baking skills and remember that you are your own worst critic – every time I’ve visited your blog, everything looks gorgeous!

  • Reply Christina @ Bake with Christina April 17, 2015 at 2:54 am

    I can definitely relate to your depressive moods. Blogging really is a journey, but it’s your journey and no one else’s. You have to stay true to yourself! And that cremex looks amazing, and the red wine cherries is such a great idea!! Pinned 🙂

  • Reply Leah M @ love me, feed me April 17, 2015 at 2:13 am

    I just want to dive into this beautiful chocolatey bowl! Seriously gorgeous!
    I definitely feel what you’re saying about comparing – it’s something I struggle with so much especially with my food photography. It’s tough, but I just remind myself that “comparison is the thief of joy” and instead use others’ photos as motivation to continue and work at it.
    I hope you’re feeling better Thalia! Keep your head up, sunflower <3

  • Reply Alice @ Hip Foodie Mom April 16, 2015 at 11:52 pm

    Thalia, thank you for sharing such an honest, beautifully written post. “Posting-for-the-sake of posting headspace”. . yes we have all been there and I might say that I feel like I do that from time to time . . at the end of last year, during a time I was pulling my hair out and stressing like crazy b/c of all the deadlines I had. . and for posts that I was contractually obligated to fulfill. . telling my husband I’m quitting the blog b/c it was becoming too much and then getting sucked into the posting 3 times a week no matter what crap. . all for traffic. . it’s a crazy vicious cycle, really. And it’s now mid-April and I haven’t really let up since I was on my knees crying (figuratively speaking) at the end of last year . . but what I try to do: don’t compare myself to other blogs, my blog is more commercial for sure and I’m ok with that b/c when I get the emails from strangers thanking me for a recipe or a post I have written that they can relate to, that is when I feel fulfilled and grateful to be doing something I enjoy. But you are right, stay true to yourself . . and I hope to slow down starting in the summer. . until then, more “work” to do. and just from reading all the comments here, you certainly inspire all of us bloggers. . so I hope you are able to find YOUR blogging groove again.

  • Reply Lisa @ Healthy Nibbles & Bits April 16, 2015 at 11:33 pm

    This post reads like a page in my blog diary. There have been many days when I feel like I’m just creating a recipe for the sake of posting it, and it started to take the fun out of blogging. So, I hear you. Blogging’s definitely not easy, and I love how open you are about this. I know many other bloggers have said this already, but your photos, styling, and recipes are excellent, and I don’t want anyone to make your work feel less than that. Cheers, and I can’t wait to see what you cook up next (whenever you’re ready)!

  • Reply Tori@Gringalicious.com April 16, 2015 at 8:12 pm

    I feel like everything you said in this post described my last month. I completely understand how you feel. When I feel like that I find it is best to step away from the noise that is making me feel crazy and spend some time doing something totally unrelated to blogging. Your work is amazing girl and don’t let anyone tell you different!

    • Reply thalia April 16, 2015 at 10:35 pm

      Thanks Tori x

  • Reply Swati @ The Full-time Foodie April 16, 2015 at 6:43 pm

    Thalia- beautiful post. Seriously. I’m so new to the blogging world, but I already feel a crazy pressure to keep up with the blog and like you said- to do better than the last post. It’s so easy to lose sight of why you’re blogging. I started because I wanted to keep track of my successful recipes so that I have a place of reference if I ever want to make something again. And to share it with whomever is interested. But it’s weird, maybe it’s the fact that there are so many people who blog and are such great photographers to boot- you just feel like you’re in a weird race to be the best.

    It’s really admirable that you admitted feeling what I think pretty much all of us who blog feel. Hope you’re feeling better and as usual- BEAUTIFUL photos and wonderful recipe!

  • Reply Lena | la fille lumineuse April 16, 2015 at 3:24 pm

    I have the impression that every single one of your followers is understanding and lovely enough to always keep on supporting you, no matter what!
    This dessert creation sounds and looks absolutely amazing ♥ I can’t really imagine many things that are better than a dark chocolate + cherries combination, yuuum!

  • Reply Sarah | Broma Bakery April 16, 2015 at 1:54 pm

    Judging from the tens of comments on this post, I think it’s fair to say we all feel that way from time to time. But you, my dear, have such an eye, such a special talent, and such a unique take on desserts. There’s no one out there quite like you! XO

  • Reply Maureen | Orgasmic Chef April 16, 2015 at 12:17 pm

    Wow, I can certainly relate to this. I posted what I consider the ugliest dish on the Internet this week. I wasn’t going to post it because it wasn’t pretty and after eating it, I realized it didn’t matter to me. I loved eating it and other people will too if they enjoy the list of ingredients.

    Your photos are always outstanding and get top marks from everyone who matters. Do this blogging thing because you love it and it encourages you to learn, meet new people and expand as a human being. If you don’t feel like posting, don’t let your stats dictate when you post.

    xx

    • Reply thalia April 16, 2015 at 10:36 pm

      Wise words Maureen x

  • Reply Margaret@KitchenFrau April 16, 2015 at 4:53 am

    Thank you for your honest post, Thalia. I can relate, too. Your blog has been so inspiring to me – there’s such love evident behind the beauty in every post, and I can imagine how much that takes of your energy and creativity. Hopefully you will take some solace in knowing that your energy is very much appreciated and gives so much to us readers. Don’t let the ‘Negative Nellies’ get you down. I am glad you had the courage to let us see the humanity in your efforts, it is something we all feel, and you are not alone.

    Plus, your food is stunningly beautiful – you make me want to taste every single thing you post, especially today the chocolate and cherry cremeux, mmmmmmmm.

    • Reply thalia April 16, 2015 at 10:36 pm

      Thank you Margaret x

  • Reply mira April 16, 2015 at 4:29 am

    What a great post and I can definitely relate to it! So glad you shared your thoughts! And this dessert looks fantastic!

  • Reply Noha @Matters of the Belly April 16, 2015 at 1:12 am

    What a wonderful post…i can relate to every single word, and it is reassuring to know i am not the only one who feels like this at times. You are an exceptional blogger, keep doing what u r doing and try to drown out all the noise that can cause self doubt and distraction. Xx and congrats on the new house 🙂

  • Reply felicia | Dish by Dish April 16, 2015 at 12:38 am

    Thalia, I feel every single sentence of this post! It’s difficult to strike a good balance between only posting the prettiest pictures on our blogs and showing what is real and unique about ourselves… and I think, what makes each food blog different is the distinct views and characteristics of each blogger behind it (doesn’t matter if the pictures are flawless or not); whether the recipes work for every single reader or not.

    I try to remind myself often of the reason why I first started blogging – I wanted to reach out to others through my writing and to just have a space where I could write what I wanted/felt. And that is what will keep me blogging in the long run. Sometimes, I compare myself to other food bloggers like yourself, and it’s easy to feel down and lousy about how my photos aren’t as compelling or interesting as others.. but it’s a journey. Like you said, we improve over time, and we will keep improving, as long as we constantly work at it, over and over again.

    Thanks for your honesty. This is what makes you stand out.

    • Reply thalia April 16, 2015 at 10:37 pm

      Thank you Felicia x

  • Reply Kelley @ Chef Savvy April 15, 2015 at 11:13 pm

    This dessert looks amazing I love the red wine cherries. I agree that we are our own worst critic. I think you always have beautiful flawless photos and creative recipes! You have alot to be proud of!

  • Reply Heather @ Curly Girl Kitchen April 15, 2015 at 9:37 pm

    I do the same thing myself, going back and forth between being really proud of what I’m accomplishing, and then depressed that I haven’t published a cookbook yet, or made any real money through blogging, or not being as skilled a photographer as I think I should be. It’s not easy to overcome these feelings.

    Your dessert is stunning, though. This is a bowl I would love to sink a spoon into. Chocolate and cherries are one of my favorite things to eat together.

  • Reply Mary Ann @ the beach house kitchen April 15, 2015 at 9:03 pm

    Thalia, I have to say that when I read your comments in this post my heart was breaking. You are a wonderful writer, baker, photographer and blogger as a whole and the thought that someone and their negativity could make you doubt your immense talents makes me sad. You were the first fellow blogger who posted a comment on my blog. I will never forget how excited I was to see that comment and that you took the time to post it. Your posts are always written from the heart and that is what I love about your blog, along with all the wonderful recipes and gorgeous photography! I truly hope you decide to continue with Butter and Brioche. XO

  • Reply John@Kitchen Riffs April 15, 2015 at 8:45 pm

    Really thoughtful post. Just post what you want to eat. Or want to make, if it’s a dish that’s new to you. If the dish excites you, your enthusiasm will come through. Perfection doesn’t exist — everything can always be better. OK, I take that back — this crumble looks like perfection. 🙂

  • Reply Olivia @ olivia's cuisine April 15, 2015 at 7:47 pm

    You are definitely right: we are own worst critics! It’s impossible not to compare ourselves to other bloggers when there are so many out there. I still haven’t figured out an antidote for blogger burnout and comparison, even though I know those are bad things. I think we just gotta focus on our work and who we really are. I’m a big fan of your blog and your creations! I think you have an unique style that inspires us a lot! 🙂 This dessert, for example, looks out of a 5 star restaurant, Thalia! <3

  • Reply Abby April 15, 2015 at 7:40 pm

    I can so relate to what you’ve written in this post… I’m always comparing my work to that of others’, and never feel quite good enough. But that icky feeling isn’t going to stop me from posting & photographing what I love.
    This recipe looks lovely. <3 <3 <3

  • Reply Allison April 15, 2015 at 5:12 pm

    I know just how you feel! I am plagued, regularly, by the exact same doubts and feelings. But I’m glad you are treading through it to the other side because what you do is beautiful and there is most certainly a place for you here. I find that when these types of feelings start to overwhelm me, it helps to read a book like The Artist’s Way or The War of Art and then take a break from looking at everyone else’s work for a bit. Stick with it! You are incredible! And this dessert looks like delicious perfection – can’t wait to try it!

  • Reply Kathleen | HapaNom April 15, 2015 at 5:11 pm

    Thalia, I have felt exactly everything you have described! I can’t tell you how many times I have had a breakdown in front of my husband – crying out of frustration and all. Perhaps we should start a virtual blogger support group – a place where bloggers can commiserate 😉

    I must say, when I first started blogging, Butter and Brioche was one of the blogs I looked to (and still do) for inspiration. In fact, the first time you commented on one of my posts I thought – omg, Thalia noticed me!

    Don’t stop what you are doing! You are incredible… a genius in the kitchen. As is apparent in this amazing dessert! It’s sophisticated, elegant, and beautiful – just like you 😉

    • Reply thalia April 16, 2015 at 10:37 pm

      Aw thanks Kathleen x

  • Reply Regina April 15, 2015 at 2:54 pm

    Thank for sharing this recipe Thalia, it looks delicious, a recipe to keep.

  • Reply Chrissy April 15, 2015 at 2:48 pm

    Chin up! Blogging is a tough, thankless job and I think it’ natural to feel stuck and discourage and think “why am I doing this and who care?” BUT the good thing is, there’s such a weird and wonderful community that you get to be a part of and those anonymous critics are just that- nobodys. You do you and you do it brilliantly! Keep up the fantastic work!

  • Reply Jennifer April 15, 2015 at 2:43 pm

    What a beautiful combination! Looks like a perfect dessert for an at home date night.

  • Reply chrysta @ noshed April 15, 2015 at 1:57 pm

    oh darlin’. Its ok! Your work is beautiful and stunning. You are a true artist. Its ok to get in funks sometimes. Its natural. Just do what makes you happy in life and don’t worry about the rest of it. Life is too short for that nonsense. Just be yourself and smile each day. You are wonderful!

  • Reply Jen @ Baked by an Introvert April 15, 2015 at 1:46 pm

    Thank you for this post, Thalia! I have been feeling the exact same way lately. You are such an inspiration with your perseverance and positivity. Keep it up!

  • Reply Gayle @ Pumpkin 'N Spice April 15, 2015 at 12:23 pm

    It’s definitely easy to lose site as to why you’re blogging. But I’m glad you pushed through and shared this dish because it looks amazing! You really need to start a bakery! I say that every time, right? 🙂 Love the flavors in here, Thalia!

  • Reply David @ Spiced April 15, 2015 at 12:15 pm

    Thalia, your photos are incredible! I have no idea what you mean about self-doubt when it comes to photography and recipes…because I truly strive to create the type of photos that you post here. I love them! And I just had a round of negative criticism on one of my baking recipes, too. I’m not sure why people feel the need to let you know why your recipe doesn’t meet their standards…but they do. I guess it’s because they can hide behind the anonymity of their computers. I almost deleted the comment, but instead I left it and responded. In the end, we blog for ourselves. We blog to provide a creative outlet. Keep doing what you’re doing…because it totally rocks! Also, save me a bowl of this cremeux? Thanks!

    • Reply thalia April 16, 2015 at 10:38 pm

      Thanks David! I definitely would save you some too (if I had any left over)… x

  • Reply Jackie April 15, 2015 at 11:40 am

    Stay the course Thalia! Thank you for writing such a heartfelt post that we can all relate to.
    We love Butter and Brioche and look forward to every post. Your baking skills are so enviable and your photography is stunning. This chocolate cremeux is proof! Dying to try it!!xx

    • Reply thalia April 16, 2015 at 10:38 pm

      Thank you Jackie x

  • Reply Johlene@FlavoursandFrosting April 15, 2015 at 8:38 am

    I decided (about a year after I started blogging) that every recipe I post, will be because I learnt something new. That´s how I decide on my recipes, new techniques that I know will better me in the kitchen. That´s it. Don´t try to make others happy but enjoy the passion you have for food! Blogging is what you make of it 🙂
    ps. love anything with the combo of cherries and chocolate!!

  • Reply Debs April 15, 2015 at 8:35 am

    Beautiful recipe and photos, Thalia. I know that blogger blues are very real and can feel very overwhelming. Just realise that there is so much love and support for you and Butter and Brioche. Comparison is the poison that will have your self worth dripping away in no time. Don’t do it. I know easier said than done. You are brilliant. xo

  • Reply sophie // the cake hunter April 15, 2015 at 8:17 am

    Blogging can be really hard work. The need to be constantly creative and promote your site can be draining and blogging for the sake of it especially so. I was getting into that habit and took a big step back earlier in the year and it’s really helped. This recipe looks delicious though and I love the pictures. Hope you feel better soon x

  • Reply Angela April 15, 2015 at 8:15 am

    It’s so funny the perceptions we all have of each other and ourselves. I always looked on your blog as a flawless thing of beauty and I still do.

    Things have happened in my own personal life that have put my own blogging on a bit of a back burner. I still love doing it, but sadly I’ve had to prioritise other things first.

    Thanks for your lovely blog.

  • Reply Rachel | A Sweet Muddle April 15, 2015 at 8:13 am

    Thanks for sharing Thalia. Stay true to what you do, because you do it so well!! I’ve only recently started reading your blog, but I find both your writing and photos truly inspiring. xx

  • Reply Sam Taylor April 15, 2015 at 7:13 am

    Comparison is the thief of joy. Confidence is a tricky thing, it ebbs and flows. I think the answer lies in really knowing who you are and what your point of view is. I really enjoy your blog as to me you reflect both of those things. Stay true.

  • Reply neil@neilshealthymeals.com April 15, 2015 at 7:07 am

    I so concur with your post Thalia. Constantly comparing my recipe photos to everyone else’s and often beating myself up for not being good enough or as good as them.

    Thing is we are good at what we do. They just do it differently. Keep at it. Your blog and recipes and photographs are inspirational to me and to all of us that follow you.

    Thank you ☺

    • Reply thalia April 16, 2015 at 10:39 pm

      Thank you for your kind words Neil x

  • Reply Angie April 15, 2015 at 6:26 am

    Feeling the same rut here lately. Let’s just eat some cake about it. Remember with those comments – You can’t please all the people all the time!

  • Reply Vijetha @doughmydear April 15, 2015 at 4:44 am

    Thalia, this post is just what I needed. I woke up today, sat in front of my laptop, scrolling through my blog aimlessly, thinking of what and how I can make it better. Sometimes, I feel like I’m letting out my emotions to this big blackhole. I also constantly compare my blog to others, and one day I realised that gawking at other blogs shouldn’t be detrimental to one’s own. Thank you for this post, it is very reassuring and it reminded me of why I’m in this beautiful space and also the fact that we are privileged to do something we are quite so passionate about.

    • Reply thalia April 16, 2015 at 10:39 pm

      It seems a universal experience shared by all bloggers. I’m glad I could help a bit x

  • Reply Rachael | Spache the Spatula April 15, 2015 at 4:18 am

    I just recently wrote a very similar post to this! I relate so much!
    Please know that what you are doing is unique and beautiful.
    The advice my boyfriend gave me when I was having a blogging melt-down was “I want you to keep doing this as long as you love it. You love cooking. You love writing. Don’t make it about anything except making you happy.”

    (This looks delicious by the way ^.^)

  • Reply Rachel (Rachel's Kitchen NZ) April 15, 2015 at 4:09 am

    You have a lovely inspiring blog – Thalia – I am not really baker, but I look at your creations with wonder and enjoyment – hang in there because you would be sorely missed, maybe just take a little time out and re-energize. And this dessert as always looks amazing.

  • Reply Denise | Sweet Peas & Saffron April 15, 2015 at 3:32 am

    Blogging is an amazing, fun, creative outlet. But it can also make me feel so competitive, and I can’t help but compare myself to others…you are not alone! I love your photography, your recipes are so elegant and beautiful! I hope you don’t let the negative comments keep you down. This dessert looks absolutely phenomenal! Pinning 🙂

  • Reply Izzy April 15, 2015 at 3:06 am

    I do the same thing all the time! It is so hard not to be critical of your own work because you want to put the best product out there, but sometimes It can go a little overboard! You just gotta step away and be happy with what you have done! I always love looking at your beautiful photos and delicious look desserts! You seriously come up with some of the best looking desserts I have seen! And this one is no exception 🙂

  • Reply Ciao Florentina April 15, 2015 at 2:58 am

    Thalia, as many others have said, most of us can relate. Personally I only started to question my art after following other’s advice t submit to sites like Foodgawker. WHAT A MISTAKE ! All of a sudden something that used to bring me joy and excitement started to make me depressed. I submitted a few of what I thought were my best photos( taken with my iphone in my kitchen, no fancy photo gear b/c you know I’ve been busy cooking my ass off) just to be rejected with horrible feedback, in short: Your Food Photos Suck!
    Then I looked a little bit deeper into this and did some self reflection, just to realize that I was letting some silly people who went to college to study photography criticize my art, my recipes in which I channel my grandfather, recipes that have more soul and life in them those people could never even comprehend. Many of those critics can’t even make a tuna sandwich, so why are we the REAL EXPERTS letting them make us feel this way ?! I call bullshit on all those critics, and decided to not subject a perfect piece of art to a superficial eye such as theirs. Keep doing your art lady, YOU ARE AMAZING and PERFECT and so is your ART ! xo’s

    • Reply thalia April 16, 2015 at 10:40 pm

      Wise words Florentina x

  • Reply Lynn @ Order in the Kitchen April 15, 2015 at 2:54 am

    I know what you mean and I feel the same way often. Every time I compare myself to other bloggers (even you!) I think to myself, why bother? And then I have to remember that I’m not doing it because I want to compete and be as good as/better than everyone else, you know? I do it because I love it and I know you do too. That’s one of the reasons I love your blog SO much (not to mention the gorgeous photos and unique recipes!) Also I know life gets tough in law school…been there girl! Keep your head up, you’re fabulous!

  • Reply Kristi @ Inspiration Kitchen April 15, 2015 at 2:39 am

    Thalia, your blog is one of my most favorite blogs I go to. Your photos are absolutely phenomenal, the recipes are mouth-watering, and you are so genuine with your readers. Don’t compare yourself with others, because you are uniquely you – and what you do is simply amazing. Your work (and blog) is one of a seasoned blogger, and your photography alone speaks for itself. You are amazing, and never, ever forget that. Often, when people criticize, it is because they are envious of what you have. And girl…let me tell you – you *are* incredibly talented. You have a genuine gift that is owned by no other, and it’s clearly reflected in your incredible work. And never, ever let them take that away from you. You are simply fabulous. Believe it. Own it. It’s who you are! And, whatever you do – don’t quit (unless YOU want to). xoxo

    • Reply thalia April 16, 2015 at 10:40 pm

      Thank you Kristi x

  • Reply Neli @ Delicious Meets Healthy April 15, 2015 at 2:13 am

    Thalia, you are one of the most talented bloggers I know! I am constantly very critical of my own work and ask myself if I m good enough and why am I keep blogging, looking at all the other wonderful bloggers around me. But the great thing about every blog is that every blogger has her/his own voice and style, and you should not try to look/sound like someone else. So, don’t get discouraged, just be you and keep doing what you are doing, and dont forget to enjoy it! 🙂 This dessert is absolutely decadent, and the pictures stunning as always!

  • Reply Wendi April 15, 2015 at 1:17 am

    My GOSH what lovely photos and the food looks so totally tasty. Thanks for visiting me over at my house! I’m loving on the cherries and chocolate this week – YUM! Take care!

  • Reply Susan April 15, 2015 at 1:11 am

    Must be some planetary push right now to be authentic. I also just got rid of my blog’s Facebook page and Twitter account, simply because I realised I was doing it because everyone said you should. When really all I want to do is enjoy the cooking and photography without feeling the need to live up to others’ expectations. Just do what feels right and you can’t go wrong.

  • Reply Beeta @ Mon Petit Four April 15, 2015 at 12:52 am

    Hi beautiful girl! Oh how I must comment on the whole food blogging world as it’s been nagging at me for a while. First off, you are so talented and so great at all of the blogging work you do. I love all your recipes, your creative use of ingredients that not only LOOK good but TASTE good. You don’t just throw lavender into a random cake for the sake of saying you used lavender…the flavors actually DO work together. Secondly, I hate how other people on the internet can make others feel bad, or inadequate, with their criticism or harsh words. It’s one thing to comment if a recipe didn’t quite work out for you, but it’s another thing to just outright bash the person or tell them their work sucks. Not saying this happened to you, but just pointing that out as an example. Also, I don’t want to put anyone down, but in general, I’ve noticed this trend of everyone doing really similar photo shots and styling of their food in an attempt to attain what a lot of us bloggers call food blogging perfection. I’ve been victim to it myself too at times…you know, that hipster lighting, dusted flour, monotone look….I don’t mean to say there’s anything wrong with that or anyone who chooses that style, but I think it’s funny how we all have somehow made that the standard for our food blogging. The amazing thing is that even though I feel like your photos are just as beautiful and professional as some of the really seasoned, popular bloggers I’ve seen, I can ALWAYS tell when a photo belongs to you. I scroll through my instagram or blog feed, and I don’t even have to look to know that it’s a post by you…that’s how beautifully you’ve branded yourself and portrayed your voice through your work. I also love the way you literally portray your thoughts and feelings in your actual writing.

    I know I beat myself up sometimes about my work, especially because it’s not my style to do some of the favorite food recipes others do that are popular with readers (for ex: M&M cookie bars, or Rainbow layer cake, etc.), but I always have to center myself and remind myself that if I was doing anything else, I wouldn’t be doing ME. It’s great to fine-tune our work and learn from other bloggers to better ourselves, but us bloggers have to learn to make sure we’re not trying to change our work so that it’s like others vs. being true to ourselves.

    In other words, keep doing you, Thalia, because you’re fantastic! And btw, I love this recipe idea…great idea with the red wine cherries! Love that! XO

    • Reply thalia April 16, 2015 at 10:41 pm

      Thank you for your continued support Beeta xo

  • Reply Analida April 15, 2015 at 12:49 am

    Keep your chin up girl! you do a beautiful job, and your recipes looks so yummy. 🙂

  • Reply Lori R. April 15, 2015 at 12:38 am

    I can definitely relate to this. I’ve had my blog for 8 years and the only thing that is constant is my ever changing attitude towards it. I lose sight, then I find it again, and it repeats. I have to admit that as much as I love all the connections I’ve made through blogging, the best thing for me was to pull away from the community, set my own goals and do it how I want to do it. No comparisons, no competition. Even with myself. Now I visit blogs and photos sites that truly inspire or entertain me and I let the rest go. All that being said, this has me so ready for cherry season! Gorgeous!

  • Reply adam j. holland April 15, 2015 at 12:25 am

    Thalia – I’ve had one rule since I began my blog about four years ago: I write it for me. Every confession. Every recipe. Everything. My popularity hasn’t (and won’t) reach that of some of my contemporaries and it’s only because of my one rule. ~ I’m a huge fan of your photos and recipes. And of you. ~ Ease up on yourself, and to hell with the naysayers. When you start losing sleep because some bi-polar divorcee doesn’t like your torte … you end up with the same chemical imbalance that she suffers from. ~ Give yourself a moment to remember why you began this blog project to begin with and then … proceed as you desire. Godspeed.

    • Reply thalia April 16, 2015 at 10:42 pm

      Your words gave me a good laugh Adam. Thank you for your support! x

  • Reply Marissa | Pinch and Swirl April 14, 2015 at 11:59 pm

    I love that you’ve added star anise – such a sophisticated twist!

  • Reply Michelle April 14, 2015 at 11:58 pm

    Do it when you feel like it. Don’t beat yourself up when you don’t. But those are some mighty beautiful photos, so I look forward to your next post.

  • Reply June+Burns April 14, 2015 at 11:51 pm

    Aw, that is so sad to hear! I hope you can rise above this, depression is so tough. Sending internet hugs!

  • Reply Julie @ Cooks with Cocktails April 14, 2015 at 11:48 pm

    This looks like the perfect pick-me-up comfort dessert! I hear you, its easy to get caught up in that posting for the sake of posting mentality. Your post resonated with me as I have recently felt the same way, feeling the pressure to pump out 3 posts a week while still manage to have a life and see my family once in a while. Putting your feelings out there is a great way to get past those blogger blues. Recognizing what’s getting you down is half the battle!
    I have to say that I always love seeing/reading your posts, even though they are soooo dangerous to my waistline! This one is no different! Red wine and cherries, yes please!

  • Reply Annie @ ciaochowbambina April 14, 2015 at 11:42 pm

    After having lost sight of yourself, I’m so glad you found sight of yourself. You are a very talented individual. I was shocked to read that you’ve been blogging for less than a year. Do what you are moved to do, Thalia, but please know – whatever you decide – it’s all good. It’s all good. This dessert is beautiful and elegant, as always.

  • Reply Brad G April 14, 2015 at 11:26 pm

    This looks amazing. Don’t give up!! You’ve got a fantastic blog!!!

  • Reply April @ Girl Gone Gourmet April 14, 2015 at 11:11 pm

    I hear you on this, Thalia – happens to me, too. You’ve accomplished a lot and should be so proud! I’m so happy I discovered your blog – your posts are so inspiring and and heartfelt. Keep doing what feels right – oh, and keep making chocolately stuff like this. Yum 🙂

  • Reply Dini @ Giramuk's Kitchen April 14, 2015 at 9:14 pm

    Such a beautiful post Thalia! I constantly feel this way too! I’m becoming increasingly critical of my own work (& I know that I have a long way to go!) Thankfully, I follow some inspiring bloggers (like you!) to inspire me to challenge myself 🙂
    This cremeux looks deliciously decadent and I really need to try the crumbs too! 🙂 The anise must be such a wonderful addition too! Can’t wait to try this…

  • Reply Chineka @ Savor the Baking April 14, 2015 at 9:12 pm

    You are so right, blogging is a journey and don’t let the negative comments get you down. On a positive note this dessert looks delicious. The world of food blogging in particular has a special spot for us all. You are right where you are supposed to be.

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