I'm excited right now! For multiple reasons actually… because a) it's the weekend. and I have done absotootly nothing. b) I hear thunde...
Well, this is one way to avoid eating the Halloween candy you buy.
People around the world have fallen in love with this treat.
OK, we need to get our hands on these.
Somewhere in Sydney, someone is enjoying MY Lindt Fleur de Sel Chocolate. Somewhere between the cinema and Trissalicious' building I lost my Lindt goodie bag. I had it when I left the cinema (I loved Alice In Wonderland in 3D...
To say I'm proud of these little candies is an understatement. I've made coconut butter before but I'm not usually a huge
Adapted from The Beer Pantry by Adam Dulye with Michael Harlan Turkell Ramekins and custard cups run the gamut in terms of sizes. Mine hold about 4 ounces (120ml) each, although you can make them smaller or larger. Be sure to check them before the recommended baking time since ovens also vary, especially if using smaller sized baking vessels. Some people like the pour the water into the baking dish when it's already on the oven rack, in step 4, to avoid sloshing water into the custards when transferring the pan to the oven. I have a zen-like steady hand when it comes to custard so do it before putting them in the oven. But you can fill the pan with water and cover with foil when the custards are on the oven rack. The original recipe said to bake them uncovered, but the "pastry chef" part of me felt compelled to bake them covered. I circled back to Adam, who told me he tested them both ways and covering them didn't seem to make a difference. So you could try baking them uncovered. If you do, let us know how they turn out You can add a dollop of whipped cream and some chocolate curls to the top of the custards, when cool, but I like them with any adornment. I don't want anything to get between me, and that pot of creamy, dark, bittersweet chocolate!
The orange and chocolate flavors make a classic pairing in this traditional Italian dessert. I serve it during the holidays and for special occasions. —Trisha Kruse, Eagle, Idaho
This recipe is adapted from Marcy Goldman of Betterbaking.com, whose latest book is A Passion For Baking. It’s super-simple and requires no fancy thermometer, equipment, or ingredients. If you can’t get matzoh, use plain crackers such as saltines instead and omit the additional salt in the recipe. For passover or vegans, Marcy advises that it works well with margarine. And for our gluten-free friends, this would be superb made with any gluten-free cracker. I’d love to hear about any variations you might try with it.
To say I'm proud of these little candies is an understatement. I've made coconut butter before but I'm not usually a huge
Since 2008, Burger Beast Sef Gonzalez has written about his comfort food escapades in South Florida, and beyond. Look for his well-researched Best Of lists.
