This super sexy fall pie is half pumpkin pie and half chocolate ganache tart. Graham cracker crust, spicy pumpkin filling, and rich chocolate ganache, all topped with real chocolate leaves. This pumpkin pie with chocolate ganache is “the one.”
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Glazing your gingerbread cookies is a deceptively simple way to create delicate and impressive patterns on your gingerbread cookies. The textured dough, once baked, gets brushed with a simple powdered sugar glaze and allowed to dry and crystallize.
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Crisp at the edges and chewy orange-gingerbread cookies with orange extract and white pepper. These store and ship well, so they’re perfect for gifting!
Sometimes I really want gingerbread but I don’t feel like roll-out cookies or cake. I was pondering this (super serious) problem and decided to try adapting my classic chewy molasses cookies. After all, they both have ginger, molasses, cinnamon and cloves. In fact the only big difference is the nutmeg. I also use orange extract and white pepper in my gingerbread, so I threw that in there too. The result are these chewy orange gingerbread cookies and they are THE BOMB.
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Click here for directions on making the chocolate maple leaves. I’ll be circling back with baking directions soon!
Continue reading “Maple Apple Cake with White Chocolate Leaves”
I got lucky at a garage sale a few years ago and scored a wonderful table top fryer from the sixties. It’s built like a tank, still has the original cloth cord and had never been used. I had never really done any deep-frying so I was a little nervous. But it turns out that with a bit of practice it’s very easy and super fun. The kids love it when I make frites or chocolate donut holes but I haven’t experimented with it too much. Then I saw a delicious looking, teensy little braided donut from South Africa called a koeksister. Finally, a treat worthy of a Deep-Fried Experimentation Project. New band name, I called it! Read on to learn how to make koeksisters. Continue reading “How to Make Koeksisters-Fried South African Mini Doughnuts”
Sometimes I like to overly complicate things. For instance, I once based an entire dessert around a Caramelized Spruce Syrup that gets brushed onto the cake layers and is made by collecting spruce tips in the spring and tenderly caramelizing them. Then I coordinated the rest of the cake around an IPA palate, frosted it twice and covered it in gold leaf, oversized gold-plated sprinkles and chocolate work. I’m low-key like that. Continue reading “Gingerbread Birdhouse Cookies”
This frosting is the best baking idea I’ve had in like a year. I’m sort of over pumpkin honestly so when I got a hankering for a cozy fall cake, I didn’t really know where to turn. I’m not an apple gal and carrot cake is made of vegetables. And nuts. And raisins. Come on. Continue reading “Pumpkin Cake With Molasses Cream Cheese Frosting”
I know I said that the Mexican Hot Chocolate Cookies were my baby. But now I have a new baby and it’s these Chewy Molasses Cookies. At first I was worried that I wouldn’t love the Mexican Hot Chocolate Cookies as much once I posted these, but it turns out there’s enough love in my heart for both. My heart grew, as did my waistline. Continue reading “Chewy Molasses Cookies”
One of the best things about my new BFF caramel is that the flavor possibilities are so wide open. Think of any dessert, candy or drink you like and then google that with the word “caramel” and you’ll see what I mean. Continue reading “Banana Nut Bread Caramels”
I have known how to make caramels for three days and still feel like I just invented fire. The Salted Mezcal Caramels were a hit with the adults, but the kids didn’t really like them so I told Weezy I’d make some for her friends that were plain vanilla and she could decorate them. They ended up with so many sprinkles on them that I had to vacuum my kitchen counter when I cleaned up. Continue reading “Swedish Coffee Cake Caramels”
