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I'd like to share my findings here!
Stone Fruit Caramel
I am so bad at making caramel. Like, burn it every single time bad. Like if it doesn't burn it crystallizes bad (whatever that means, honestly). But I couldn't stop thinking about how good this looked so I had to try it and it was totally worth it!!
You can make this with any stone fruit but I chose peaches and it worked great! What helped me is instead of trying to figure out what 12oz of fruit is with my eyes I went by the guideline the recipe gives that this amount of caramel should be combined with 1/2 to 3/4 cup of the blended fruit. I'm not sure if I'm brave enough to give you advice on caramel. You just have to hope.
This sauce is probably good on anything and really I was eating it with a spoon but I recommend hot and poured over vanilla bean ice cream.
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I like this recipe. I'm always scared to use too much olive oil and then wish I used more. I recommend roasting garlic and using that as one of your toppings - you can push it right into the holes. Other great toppings are red pepper flakes, shallots, bell peppers, parsley, etc.
This recipe is good! It also has a lot of helpful pictures. Never open the oven while baking these or they will collapse - they are done when they look golden brown through the door of your oven.
I like this recipe. I'm always scared to use too much olive oil and then wish I used more. I recommend roasting garlic and using that as one of your toppings - you can push it right into the holes. Other great toppings are red pepper flakes, shallots, bell peppers, parsley, etc.
Turns out making bagels isn't as difficult as I thought! I did the overnight rise on these and it turned out great. I'll definitely make these again.
The linked recipe is weirdly fancy but just ignore whatever arrowroot starch is. I use store bought pre-made pie crust also! I do recommend brushing some kind of jelly over it at the end it makes it so nice and shiny. Probably would work with a simple syrup too. How to impress your mom's friends 101!
This recipe is useful because pastry cream comes up often in other recipes. If you do anything too fast or if the temperature is too high the eggs will scramble instantly. I promise. Tastes good though!
I like putting this on top of choux pastries. It gives them a sweet crunchy little topping which I like a lot.
The first time I made this was the first time I successfully made caramel ever. I recommend this on vanilla bean ice cream it's delicious. Not super hard to make you just have to be brave.
This is a fun alternative to normal frosting that takes a lot more time and effort but makes your cake look quite impressive!
This is the first souffle I ever made and I didn't realize it would be lemon flavored. Don't ask me to explain my thought process on that. Anyway, the size of your ramekins will definitely change the cooking time so be aware!
This is a nice one to make if you want something that isn't too sweet. I like things to be too sweet so I made a sweet cream sauce to top it but you definitely don't have to do that - I do recommend it though.
Super easy and tastes exactly like they're supposed to. Impress your friends' moms 101.
Kind of difficult to do but they taste pretty good so it's worth a try! If you make the sugar layer too thick on top it won't caramelize properly under a broiler.