Candy

sticky toffee pudding

google_ad_client = "ca-pub-2752741932348751"; google_ad_slot = "8566089514"; google_ad_width = 728; google_ad_height = 15;  Prior to last month, I had spent exactly zero minutes of my life thinking about date cake, craving date cake or noting the absence of date cake in...

pretzel parker house rolls

There are kitchen discoveries that lead to nothing but trouble. The first time I caramelized sugar, I knew I was ruined. Why would anyone want to eat drab white sugar if they could eat it cooked to a 100x as delicious toasty amber syrup? The first time I tried browned butter, I went on a...

cranberry pie with thick pecan crumble

Cranberries are, for me, one of the best things about late fall and they show up right in time, just as all of the other colors disappear. The ginkgo trees, always one of the last November holdouts, simultaneously ejected their green/yellow leaves last week and ever since, pretty much everything...

classic pumpkin pie with pecan praline sauce

Given that finishing off the month November without a single slice of pumpkin pie is, for me, practically a crime against the season, it’s rather sad that this 8-plus year old site has only a single iteration of it, that it’s from 6 years ago, and not even the one I make on an annual basis. The...

crispy sweet potato roast

I have a complicated relationship with sweet potatoes. I think they’re one of these wonder vegetables — impossible to mess up cooking, pretty consistently delicious whether you buy them freshly-dug from the farmers market or from a grocery chain, aglow with vitamins A and C and chock full of...

How to Make Pecan Pie With Natural Sweeteners

Photo © Con Poulos By Sarah DiGregorio Using old-fashioned, less-refined sweeteners, baker Cheryl Day adds flavor complexity to a Thanksgiving classic. Of the three essential Thanksgiving pies—pumpkin, apple and pecan—pecan is the most polarizing. Some people look forward to it all year, while...

Rainbow Cat Birthday Cake

Photo: Lyndsay Sung It’s hard not to love adorable blog Coco Cake Land. Its author is Vancouver-based mother and self-taught baker Lyndsay Sung, who also takes all of its photographs. If you live in Vancouver, you can special-order Sung’s cakes. Lucky. If you don’t, you can follow...

Pear and hazelnut cakes with creme fraiche

Ingredients 350g brown sugar 1 vanilla bean, split, seeds scraped 5 pears, peeled, cut into 2cm slices 60ml dessert wine 1 orange, rind thinly peeled and juiced  1/2 lemon, rind thinly peeled and juiced 4 eggs 200g butter, melted and cooled 260g plain flour 1 tsp baking...

Beef and egg empanadas with pebre dipping sauce

Ingredients 125ml extra virgin olive oil 2 large brown onions, chopped 200g minced beef 4 garlic cloves, finely chopped 1 tsp smoked paprika 1 tsp ground cumin 1/2 tsp chilli powder 1/4 bunch oregano leaves, chopped sea salt and freshly ground pepper 1/2 bunch flat-leaf parsley...

Carrot ice-cream

Ingredients 600g carrots, peeled and diced 125g sugar 300ml thickened cream 100ml orange juice Method 1. Cook the carrots in a pot of simmering water until tender (about 20 minutes), then drain and leave to cool. Heat the sugar and 300 millilitres of water in a small pan while...

Saffron scones with date, lemon and orange blossom marmalade and labna

Ingredients Scones 300ml milk, plus extra to brush the scones 2 pinches saffron 150ml cream   2 tsp baking powder 450g plain flour, plus extra   50g butter, chilled and diced ½ tsp salt, plus extra Marmalade 3 lemons 200ml lemon juice (about 3 large lemons) 400g castor...

Biscoff Coffee Cake with Biscoff Crumb Topping

Cake for breakfast?  Don't mind if I do.  There's no coffee in coffee cake...it's meant to GO WITH coffee.  (Apparently, there is an internet controversy about this.) You know, I might just start slipping the word "coffee" into every cake title to make cake for breakfast more...

Topic: Candy

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