Salted caramel is the most perfect example of opposites attracting. How something so delicious can be made even more delicious by adding something that should ruin it is one of the great mysteries of life.
Every year, when starts to get colder, I immediately start collecting recipes with lots of cinnamon. There is something about cold weather and that spicy smell that just goes perfectly together.
Baking macarons is hard, y’all. It requires a little patience, some technique and a lot of practice. I’ve been watching a lot of videos of professional bakers making them and taking notes of their tips and tricks, and even though I’m not an expert, I thought I would shared what I learned.
Tempering chocolate is not the seven headed monster cooking shows on TV led you to believe it is. There’s really not much to it. It is simply an annoying little extra step in the melting chocolate process one must take in order for the chocolate to have a nice glossy shine, a crisp snap and a pleasant texture when eaten.
When I first moved to Australia, my newly acquired friend Faten put together an adorable care package for me. It contained delicious sweets Aussies love: tim tams, vovos, anzac biscuits and, of coarse, lamingtons. I was love at first bite.