Compressed discs of unrefined sugar like piloncillo and palm sugar add a distinctive depth to dishes, but they are also extremely difficult to break apart. The LA Times Test Kitchen shared a tip for breaking up these sugar blocks without having to resort to a hammer.
Sugared raspberries are an elegant touch for any dessert. They are at once crunchy and soft, bursting with sweetness and natural flavor. They are a real surprise when you bite into one and the liquid juices meld with crystals of sugar. Best of all, you can apply this same technique to other seasonal fruits: Blueberries, Italian plums, blackberries, even rose petals are wonderful when sugared. You don't need very many of these sparkling sweets — they are very potent. Read on for step-by-step photos and instructions on how to make these easy treats.
I might have ditched my sweet tooth awhile back, but that doesn't stop me from being intrigued about things like homemade gummy bears and now gum drops. They'd be perfect for a work day snack or something pretty for a party. The best part? They're far easier to make than you'd ever imagine!
For many years I've been known for my sweet desserts. I made it a point to master tricky cheesecakes and pie dough. I pressed myself to learn French techniques and attempt classic pastries. Who doesn't love the friend who shows up at a party with a sweet treat? Well, recently I have made some lifestyle changes, and I suddenly find myself with an empty place where my baking used to be.
These sparkling homemade sugar cubes flavored with rosewater, Meyer lemon or orange flower water are so lovely, we're thinking about hosting a tea party just so we can make them. Even better: the recipe is surprisingly easy and the flavor possibilities are endless.
Q: I started baking a lot in the last few years, almost always sweet recipes. But I prefer my baked goods subtle, not headache-inducing, and I always measure sugar scantly or outright reduce by a quarter-cup or so. But I know that sugar does more than sweeten - it adds moisture and improves texture, and who doesn't want a good moist breakfast cake?
Is there a good way to offset the negative effects reducing sugar has on the texture of a baked good (quick breads and cakes, mostly)? More liquid, an egg yolk, using honey or maple syrup in smaller amounts instead of granulated sugar? I'm not worried about the nutrition of sugar, just things being too sweet!
Although we've probably seen a million and a half different sugar cookies over the last several months, none — and we mean none — compare to those of Bridget over at Bake 350. She fills and floods with all the artistry we could ever hope to achieve. Check out a few favorites from Harry Potter to the Holidays!
Working with sugar can often feel like a losing battle. It involves precise temperatures and constant stirring, or no stirring and there could be crystals and suddenly you find yourself wondering why you didn't take on something more simple for your holiday edibles list. But this recipe skips the stove and keeps you in control by using your microwave!