For those who just want to skip to the end, please enjoy this list of my latest revision recipes that are worth repeating.
The vanilla marshmallows relied on the heated sugar and the gelatin for its structure but David Lebovitz has a different approach in which he also adds meringue as part of the base. I felt that my marshmallow adventures just wouldn’t be complete without trying this out.
Marshmallows should be like biting into a sweet cloud. Like condensed cotton candy with a spring to it – gentle and delicate. This is what these recipes strive to achieve regardless of flavor.
These classical vanilla marshmallows will blow away the store bought version. Light, airy, delicate, and richly vanilla flavored.
Pitas are a bread I grew up eating and have missed greatly. The pitas in the United States are these sad, dry things that only resemble what I ate as a child in that they have a pocket. My goal with this recipe is to achieve a pita that is light, fluffy, soft, and having a pocket would be nice too.
After failing test 1 with the freeze-dried strawberries, I decided to step back a bit and try a simpler version in which the basic croissant dough, sans embedded butter, were colored with simple gel food coloring. This test was significantly easier with results that were much more satisfying.
Croissants are by no means an easy bake but they are worthy of their time and effort. This is my second round of working with the croissant dough. This time I’ve tweaked the refrigeration time, changes how I cut the dough, and how I baked the final pastries.
After your Thanksgiving celebrations are done, the turkey eaten, the pants unbuttoned, the last bit of leftovers is always the cranberry sauce. What to do with this food now? Who will keep the sauce from going bad? I present you with a wonderful solution! Muffins!!
The canned cranberry sauce for many is the iconic Thanksgiving condiment. This recipe is a nice upgrade to what you find at the grocery store, looks fancier, and is surprisingly easy to make at home.
This cranberry condiment is cooked but unstrained. This means it keeps the skins of the cranberries giving this cranberry sauce a stronger tartness.
Fresh cranberry sauce, or cranberry relish, is often overlooked as an ideal turkey condiment. I am not sure why no one has noticed how well this fruit mash works with turkey. Honestly I’ve eaten this stuff by the spoonful because it’s just that good.
This was my first attempt at this luxurious cake. I tried hard not to change the procedure described in the source recipe and it paid off. This sticky, gooey mound of sugar coated dough lumps it like heaven on earth. Give it a try too and you won’t regret it!
Ok so I have a confession to make. My butternut squash puree was mostly pumpkin. The good news is that the butternut squash would be actually even better because it’s sweeter and more flavorful than the pumpkin. That said, this whole dish was phenomenal. If you’re feeling the first chills of the year to are deep into winter, this is sure to warm you right up.
Fresh pasta always seemed so intimidating but honestly it’s both easy and not that time consuming. More importantly, it’s worth the effort. You can’t get pasta this tender from a box.
After the mishaps with the previous test, I chose to keep this one simple and just let the rum shine through without any spices or additives. This resulted in a much gentler and more pleasing flavor.
This test and Test 2 were done simultaneously to better compare the effects of switching out coffee for tea. This test focuses on the combination of cloves and allspice as well as the original coffee. For me, this is the ideal honey cake.
This is a crisp, melt in your mouth, boozy cake. Definitely one of my favorites! I didn’t make too many changes on this first test from the reference and I do encourage you to go read the original. She’s one funny lady!