A few weeks ago Luisa wrote about some beautiful bitter orange marmalade she made. I usually do whatever Luisa tells me, and I’ve been wanting to make marmalade for years, so I started checking around to see if I could find me some Seville (sour) oranges in Chicago. I found folklore-like reports online of sightings…
Note: On Mondays, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. Take it away, Kristen! When you’re trying to lose weight or maintain a weight loss, one of the trickiest areas to navigate is alcohol. Beer, wine, liquor, and mixed drinks are a caloric minefield,…
Ingredients225g butter, at room temperature, plus extra for the tin225g golden caster sugar225g self-raising flour4 large eggs, lightly beaten4 tbsp seedless raspberry jama few drops of pink food colouring (optional)1 tsp vanilla extract1-2 tbsp icing sugar, for dustingFor the white chocolate layer200g white chocolate, chopped100ml double creamMethodSTEP 1Heat the oven to 180C/160C fan/gas 4. Butter…
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Football Scotcheroo If you’re looking for an easy dessert for your Super Bowl party that even the youngest football fan will appreciate, look no further than this festive, no-bake, giant football treat.This recipe is courtesy of Karo. 1 cup light corn syrup, preferably karo 1 cup sugar 1 cup creamy peanut butter 6 cup crispy…
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Mild, easygoing clementines make this sorbet taste like a dairy-free creamsicle. The cute size. The easy-peel rind. The discrete segments. All that and the delicately sweet flavor make clementines some of my favorite fruit. Sure, they’re not the most exciting citrus, but you can eat them like popcorn and plow through a case without thinking…
The first time I tasted rose water in a milky pudding, as a child in Turkey, I was overwhelmed by its intensity. Always the curious eater, I tried again, wondering whether I could ever like this flavor, and then again — and again and again. Rose water has this effect on you. Its concentrated, bold…
Almond cake, schmalmond cake… Can we just talk about this syrup? I got briefly and over-enthusiastically into making fruit syrups this summer when this September arrival forced me into a mocktail kinda lifestyle. I had quickly dismissed all of those new grown-up sodas everywhere; they were either too sweet or their so-called “natural” nature was…
Palmiers are some of my favorite cookies. I’d always thought of them as the perfect combination of flaky pastry dough and crisp cookies mixed with just the right amount of caramelized sugar. But this recipe for Cardamom Caramel Palmiers from Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich took these cookies to the next…