We've eaten a lot of cinnamon toast over the years and made more batches of gingersnaps than is probably healthy. We don't like to brag, but we consider ourselves to be something of cinnamon-sugar aficionados. When it comes to the perfect ratio of cinnamon to sugar, we think we've nailed it.
It's funny: we know brown sugar gets hard if you leave it out and we've developed plenty of strategies for keeping it soft, but we've never stopped to wonder why it gets hard in the first place. After all, other kinds of sugar are fine on their own. What makes brown sugar so special?
We've still got that cinnamon-sugar coated kugelhopf on the brain and are plotting a homemade version to bake this weekend. Are you in the baking mood? Here are a whole bunch of cinnamon-y and sugar-y treats that would be perfect to pack up and take on a picnic this weekend!
Sometimes a dessert or baked good needs a little something extra for a final touch. We always turn to spun sugar for crowd pleasing ooohs and aaahs. It takes very little time and isn't as scary as you might think. So get your candy thermometers ready, it's time to make a mini-mess!
This rich, moist cake from Good to the Grain by Kim Boyce was one of the very first recipes to catch our eye. It calls for a flour we've never worked with before - amaranth flour - and combines it with dark muscovado sugar (our new love) and thick apple butter (an old love). This combination just sounds too good to pass up!
By now we are all aware that most brand name brown sugar is actually white sugar with the molasses added back in. And dark brown sugar is the same thing, just with a little more molasses. But what about those extra dark, artisanal brown sugars? Are they worth the extra cash? And what exactly is muscovado sugar?
We had a request from a Kitchn reader for a tutorial on making sugar eggs like family members had made in the past. We're always ready for a challenge and checked into assorted tutorials online. After multiple failed attempts (the tutorials lied) we have the method down pat and are here to share our simple secrets with you!
For the last several years, getting good answers about the health risks of high fructose corn syrup has been difficult. There has been a lack of true scientific substantiation on either side of the debate.
Although many of us suspected this stuff really isn't healthy for us, we didn't actually know how it was affecting our bodies.
Well, a team of Princeton researchers has now released their official findings on a high fructose corn syrup study with (not so) shocking conclusions.