We’ve been searching high and low for something to replace the corn syrup called for in some of our favorite baking recipes. Something less processed, without high fructose corn syrup, and ideally, easy to make at home. We've finally found it.
It's that time of year again when you find yourself with way too much Halloween candy around the house. I'm not sure how this manages to happen before Halloween, but between bags of candy around the office and candy sales at the grocery store, I find myself snacking on the stuff all hours of the day. One (slightly dangerous) solution: combine the candy to make a super bar!
About halfway through last week’s post on almond-rich bostock, we realized that we were getting frangipane and marzipan confused. In fact, we’ve been getting them confused for years. Since they both use almond paste and have similar-sounding names, we’re guessing we’re not alone!
This week is all about French cuisine, and maybe it’s just us, but the first thing that comes to mind is all the ways the French use chocolate. Chocolate pastries, chocolate candies, chocolate anything. The fall and winter entertaining season is also just around the corner, so we thought a roundup of all our best chocolate tips, techniques, and recipes was in order!
Mallomars. The name alone is almost enough to trigger a blissful sugar coma. This confection of graham cracker and marshmallow, dipped in chocolate, is a seasonal item from Nabisco and only available in the colder chocolate-friendly winter months. Which means that those of us who need a mid-year fix are forced to look elsewhere for sugary satisfaction — like our kitchens.
If you've ever traveled to the South of France or had the good fortune of trying the local confection Nougat de Montélimar you know that once you take a bite of that chewy bar filled with the heady taste of honey and the crunch of roasted pistachios and almonds, you're hooked.
Salted caramels have been experiencing quite a heyday recently - and with good reason! They're delicious! But salted caramels are only the beginning. What about making blood orange caramels? Or caramels made with crème fraîche?
A confession: we've always been a bit addicted to Marshmallow Peeps. Though they're terribly sweet and often stale, there's just something about them that makes us keep buying them every spring. (Perhaps it's the twisted joy of biting off their heads?)
This year, after a particularly stale box, we just couldn't shake the idea of making them ourselves. But two failed batches later, where the poor little chicks looked like an ice cube on an Arizona sidewalk, we were starting to think it wasn't possible. Then we found the perfect recipe.