I decided I needed a post on caramel sauce before I misplace my recipe! This sauce could be used as an ice cream topping. Or straight out of the jar. But I’ve explored other ways, such as a center for chocolate molded bon bons and in caramel frosting for cakes and cupcakes. It’s on the […]
Homemade Candied Orange Peel for Breads, Cookies and Cakes
There are some traditional Christmas breads, cookies and cakes that call for candied citrus peels. It is so easy to make–why buy it from the grocery store when you can make it in about an hour at home?! Don’t get me wrong. There are versions that make confection-grade candied peel. That is time-intensive and a […]
Basics: Sour Dough Starter
Several years ago, I made a few attempts at making a sour dough starter. Each attempt failed miserably. Mold would grow on the starter and that was the end of that. After reading several articles on the health benefits of natural yeast and sour dough bread, I grew more determined to master this very basic […]
The Basics: Dark Chocolate Glaze
Pouring a thin coating of shiny chocolate over a cake adds a certain elegance that a regular buttercream frosting just can’t pull off. It could be that I’m partial to chocolate. Or, it could be that I’m getting old. I can’t believe that I am saying this, but I’ve come to a point in my […]
Country-Style Bread (No-Knead)
Bread, the staff of life. When growing up, there always had to be bread in the house. Bread accessible to most families at that time was more like cotton balls formed into loaves. Simply put, good bread was hard to find. Coming from Poland where bad bread was hard to find, the absence of good […]