We are on a hunt. For the fourth time, our CEO Maxwell Ryan is looking for the very, very best toffee in the country to test and review here at The Kitchn and Apartment Therapy in December.
Got great toffee? We're looking for this year's winner — a shop that makes artisan-quality, incredibly yummy holiday toffee. Or, if you have a perfect recipe for toffee, we'd love that too! We'll be testing all samples in the second week of December and then posting our reviews with a photograph of each. Only one will be the 2013 winner! Please send all submissions by December 6th to the address below...
I got a text message from my mom a few days ago: Demerara sugar?! I inquired as to what she was referring to so early on a Tuesday morning, and she mentioned that a new pie she was experimenting with for Thanksgiving called for the ingredient. What the heck? she followed, Why not just white sugar like I've done for the last three centuries?
Q: I love baking, and my friends and family love it too. But I'm starting too feel guilty about constantly giving them unhealthy desserts. Are there good recipes out there for healthier cookies, cupcakes, and frostings?
Even with all the spiced lattés, pumpkin beers, nutmeg-dusted baked goods, and squash-filled treats in the world, there will always be one day of the year when we crave the real deal. Thanksgiving without pumpkin pie just wouldn't feel right. Here is our version of the classic pie, plus a few tricks to help you make it the best one you've ever had.
If I had realized how simple it was to create delicious no-bake pumpkin bars, I wouldn't have waited so long to make them, let alone share the recipe. Fortunately, they are so easy that you and I can make them for any and all occasions this fall, from Thanksgiving to an afternoon snack (that's an occasion, right?). What's more, the tender, nutty crust and fluffy pumpkin and chai spice filling are completely free of gluten, dairy, eggs, nuts, and refined sugar!
Alice Medrich knows how to write cookbooks, seriously well-crafted and methodically tested cookbooks, that are also beautiful and accessible to the home cook. (Pure Dessert is one of my favorites.) So I was thrilled to discover that her 2003 classic Bittersweet has been reissued with updated information and recipes to reflect the many wonderful and important changes that have taken place in the world of chocolate over the past 10 years. Read on for a peek inside:
I can't think of anything more American to devour on Thanksgiving than an ooey-gooey heap of caramelized apples piled into a crispy, buttery crust. A good apple pie can be oh-so-good, but a bad one, well, it's just flat out depressing. Unfortunately a lot can go wrong when it comes to the classic dessert, but I've done some research to ensure that it doesn't.
Quince is the most luscious fall fruit, but not as widely known or easily found as it should be. It holds its secrets tightly inside; quince is very astringent and not pleasant to eat when raw, but when cooked with sugar it turns coral-pink and delicious. It's also very high in pectin, which means that it is practically perfect for sorbet. This fragrant sorbet, spiced with star anise and vanilla, is thick and smooth — more like a sherbet than an icy sorbet — and it makes a wonderful accompaniment to autumn gingerbread and apple cake.
It's that time of year again where the internet in inundated with pumpkin recipes – I can't seem to escape it on Pinterest and Food Gawker. While I love cooking with pumpkin, what do you do with all the seeds? I mean, there's only so many times you just roast them and eat them as a snack.
These seven recipes take pumpkin seeds to new, glorious heights by adding them to fall desserts. In turn, these sweets take on a subtle savory quality and crunch that is totally awesome.