Still have a pile of post-Halloween candy? Tired of eating it straight from the wrapper? Dump it into a pie shell, melt it, and behold: candy pie.
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Note: Jessie Oleson (aka Cakespy) drops by every Monday to share a delicious dessert recipe. [Original artwork and photographs: Jessie Oleson] The Nanaimo Bar is possibly Canada's crowning culinary achievement: a decadent no-bake bar composed of a dense chocolate and...
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The following recipe is from the October 14 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Last week we had the pleasure of sharing some of our favorite recipes from acclaimed pastry...
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Note: Jessie Oleson (aka Cakespy) drops by every Monday to share a delicious dessert recipe. [Photographs and art: Jessie Oleson] Ever wondered how candy corn is made? Well, to give you the short answer, with lots of equipment, over a...
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White chocolate gets a bad rap. There's that whole "white chocolate isn't even chocolate" school of thought, which ensures that it doesn't even get a fraction of the respect that milk and dark varieties warrant. When was the last time...
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When I was 16-years-old I had a giant crush on this guy who was a few years older than me and pretty much perfect in my young punk rock-obsessed mind. When Valentine's Day rolled around I decided that the best...
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The following recipe is from the August 26 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! I have a borderline unhealthy fascination with Christmas. I love the twinkling lights, piles of presents,...
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In France, caramels are often flavored with fleur de sel, flakes of sea salt, that balance and emphasize the sugary sweetness of the caramel. Even macarons made with caramel are finished with fleur de sel. So I thought, why...
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In 2000, Odessa Piper, the founding chef and former owner of L'Etoile Restaurant in Madison, Wisconsin, told Wisconsin Trails magazine that generations of Piper women have been candying grapefruit peel by a three-day process that I have since incorporated...
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OK, folks, break out your candy thermometers, 'cause you're going to need 'em for this one. These caramels, which come from Pure Dessert by Alice Medrich use whole ground vanilla beans and golden syrup, which makes them extra delicious. If...
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