Caramel sauce a.k.a. one of the purest joys the pastry world has ever given us.
Today, we’re tackling caramel sauce. Velvety, smooth caramel sauce. Like whipped cream, it’s a few simple ingredients, a small turn of technique, and then sheer pastry bliss.
My front porch is perpetually covered in crunchy leaves, and my scarf collection is in full rotation. It’s finally starting to feel like fall in the south, and I can finally whip out my pumpkin recipes!
I love a good pumpkin spice latte as much as the next person—I’m three deep this October—but each fall I look forward to a different pumpkin spiked beverage: pumpkin beer. Continue reading
I love sugar. That’s probably obvious by now, but it’s worth stating again. I love sugar.
Cream it with butter, and it becomes a fluffy cake. Add it to whipped egg whites, and it becomes a cloud-like meringue. Whisk it into warmed yolks, and it becomes a custard.
The possibilities are endless! But my favorite thing to do with my BFF sugar* is making candy.
I usually save my candy making for the holidays, but I got an early start this year with one of my favorite recipes, peanut brittle. Continue reading
After the beast that was tiramisu, I thought we could try something super simple today with these Three-Ingredient Donuts. All you need is vegetable oil, a can of store-bought biscuits, and sugar. Yes, that’s it. We’ll transform these simple […]