Ingredient: granulated sugar

Soft Pretzel

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 Soft Pretzel
These are so good! I have an addiction to soft pretzels, and these are really simple to make and turn out so well. Have with some warm nacho cheese sauce, and you're in comfort food nirvana.
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Course Appetizer, Side Dish
Cuisine German
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 10 minutes
Servings
pretzels
Ingredients
Course Appetizer, Side Dish
Cuisine German
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 10 minutes
Servings
pretzels
Ingredients
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Rating: 0
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Instructions
  1. Whisk the yeast into warm water. Allow to sit for 1 minute. Whisk in salt, brown sugar, and melted butter. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon (or dough hook attached to stand mixer) until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add 1/4 – 1/2 cup more, as needed. Poke the dough with your finger – if it bounces back, it is ready to knead.
  2. Turn the dough out onto a floured surface. Knead the dough for 3 minutes and shape into a ball. Cover lightly with a towel and allow to rest for 10 minutes. (Meanwhile, I like to get the water + baking soda boiling as instructed in step 6.)
  3. Preheat oven to 400°F (204°C). Line 2 baking sheets with parchment paper or silicone baking mats. Silicone baking mats are highly recommended over parchment paper. If using parchment paper, lightly spray with nonstick spray or grease with butter. Set aside.
  4. With a sharp knife or pizza cutter, cut dough into 1/3 cup sections.
  5. Roll the dough into a 20-22 inch rope. Form a circle with the dough by bringing the two ends together at the top of the circle. Twist the ends together. Bring the twisted ends back down towards yourself and press them down to form a pretzel shape.
  6. Bring baking soda and 9 cups of water to a boil in a large pot. Drop 1-2 pretzels into the boiling water for 20-30 seconds. Any more than that and your pretzels will have a metallic taste. Using a slotted spatula, lift the pretzel out of the water and allow as much of the excess water to drip off. Place pretzel onto prepared baking sheet. Sprinkle each with coarse sea salt. Repeat with remaining pretzels. If desired, you can cover and refrigerate the boiled/unbaked pretzels for up to 24 hours before baking in step 7.
  7. Bake for 12-15 minutes or until golden brown.
  8. Remove from the oven and serve warm with spicy nacho cheese sauce.
  9. Cover and store leftover pretzels at room temperature for up to 3 days. They lose a little softness over time. To reheat, microwave for a few seconds or bake in a 350°F (177°C) for 5 minutes.
Recipe Notes

Make Ahead & Freezing Instructions: Baked and cooled pretzels freeze well up to 2-3 months. To reheat, bake frozen pretzels at 350°F (177°C) for 20 minutes or until warmed through or microwave frozen pretzels until warm. The prepared pretzel dough can be refrigerated for up to one day or frozen in an airtight container for 2-3 months. Thaw frozen dough in the refrigerator overnight. Refrigerated dough can be shaped into pretzels while still cold, but allow some extra time, about 1 hour, for the pretzels to puff up before the baking soda bath and baking. Baking Soda Bath (Step 6): The baking soda bath is strongly recommended because it helps create that chewy texture and distinctive pretzel flavor. If skipping, brush the shaped and unbaked pretzels with a mixture of 1 beaten egg + 1 Tablespoon of dairy or nondairy milk. This is known as an egg wash. Sprinkle the brushed pretzels with salt. The egg wash will help the salt stick. If you don’t have an egg, simply brush with 2 Tablespoons of dairy or nondairy milk. Cinnamon Sugar Pretzels: Skip the coarse salt topping (and skip the egg wash, see note above, if you aren’t doing the baking soda bath step). Bake as directed in step 7. Meanwhile, melt 4 Tablespoons (60g) of unsalted or salted butter (your choice). Brush the baked and warm pretzels with melted butter then dip the tops into a mix of cinnamon and sugar. I usually use 3/4 cup (150g) of granulated sugar and 1 and 1/2 teaspoons cinnamon. Cinnamon sugar pretzels are best served that day because due to the melted butter topping, they become soggy after a few hours.

Original recipe:  Sally's Baking Addiction

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Nutrition Facts
Soft Pretzel
Amount Per Serving
Calories 276 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 1g 5%
Cholesterol 3mg 1%
Sodium 2630mg 110%
Potassium 105mg 3%
Total Carbohydrates 59g 20%
Dietary Fiber 3g 12%
Sugars 1g
Protein 8g 16%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.

Rolled Spice Cake with Orange Whipped Cream & Chocolate Ganache Topping

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 Rolled Spice Cake with Orange Whipped Cream & Chocolate Ganache Topping
A soft sponge flavored with cinnamon, nutmeg, and cloves, with a gently orange flavored whipped topping filling and a simple chocolate ganache filling.
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Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 12 minutes
Passive Time 3 hours
Servings
Slices
Ingredients
Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 12 minutes
Passive Time 3 hours
Servings
Slices
Ingredients
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Instructions
  1. Cake
  2. Preheat the oven to 375 degrees Fahrenheit (190 Celsius) with a rack in the center position. Lightly grease a half sheet pan (roughly 18-inch long x 13-inch wide) with baking spray, line with parchment paper, then lightly grease the paper with baking spray. Set aside.
  3. Mix the cinnamon, nutmeg, and cloves in the hot water. (It is VERY important that the water is very hot, boiling even, so that the spices "bloom" and release their flavor.)
  4. Place the egg whites in the bowl of a stand mixer, fitted with a whisk attachment. Whisk over high speed until light and foamy. Slowly sprinkle in 1/2 cup (100 grams) granulated sugar and continue whisking over medium-high speed until the egg whites have reached medium peaks. Note: If the whisk attachment is lifted up, the tip of the peak should tip over but still hold. Carefully transfer to a large, clean mixing bowl and set aside until ready to use.
  5. Wipe the stand mixer bowl clean (don’t worry if there is still some residue) and combine the egg yolks, the remaining 1/2 cup (100 grams) granulated sugar, and spice mix. Using the whisk attachment, beat over high speed until ribbony and pale yellow, about 3 minutes. Add about a third of the egg whites to the beaten yolk mixture, and gently combine together using the whisk attachment. Only use the mixer for the first addition! Gently fold in the remaining beaten egg whites, in two separate batches, with a large spatula. Be careful not to deflate the egg whites by over mixing.
  6. Sprinkle roughly a quarter of the cake flour onto the sponge batter, and fold in gently with a spatula. Repeat until all of the flour has been incorporated and the mixture is smooth and fluffy. Scrape the bottom of the bowl to ensure all of the ingredients have been incorporated evenly. Transfer the batter onto the prepared sheet pan and spread into an even layer using an offset spatula (the batter should fill the entire pan).
  7. Bake for 10 to 12 minutes, or until light golden in color. As the cake is baking, lay a clean kitchen linen (the long edge of the linen facing you) on your countertop and using a fine-meshed sieve, dust with confectioner’s sugar.
  8. As soon as the cake is removed from the oven, loosen the edges of the cake from the pan with a knife if necessary. Carefully and quickly invert the sheet pan (long edge of the pan facing you) in one quick motion and cake onto the sugar-dusted linen. Very carefully peel off the parchment paper and discard. While the cake is still warm, roll the cake and linen, narrow end to narrow end, into a tight spiral. The linen should be rolled with the cake, so that the cake does not touch itself as it is rolled. Cool on a wire rack, in the linen, until the cake is room temperature.
  9. Filling
  10. While the cake is cooling, using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and orange extract on medium-high speed until medium to stiff peaks form, about 2-3 minutes.
  11. Slowly and gently unroll the cake. Spread whipped cream evenly on top, leaving about a 1/2 inch border around the cake. Gently roll the cake back up, without the parchment/towel this time. Place on a wire rack set on a baking sheet (to catch the extra ganache). Set aside on the counter or in the refrigerator as you prepare the ganache.
  12. Topping
  13. Place chopped chocolate and corn syrup, if using, in a medium bowl. Heat the cream in a small saucepan until it begins to gently simmer. (Do not let it come to a rapid boil– that’s too hot.) Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted.
  14. Pour ganache all over cake roll. Feel free to spoon up any dripped ganache and spoon over the cake again. Refrigerate for at least 30-60 minutes before slicing and serving.
  15. Cover leftover cake and store in the refrigerator for up to 3 days.
Recipe Notes

This is really good! I love spice cake, but the recipe I have is kind of dry, but the flavor is amazing. So I found a couple of recipes online that I modified to get the flavors I wanted. The original recipe suggests an orange frosting, so the addition of orange extract to the whipped topping seemed like a really good idea. And it was! I initially tried to use 1 tsp, but ran out, and the 2nd time I estimated that it was ~1/2 tsp, so that's what I used. I think it could use a little more orange flavor, but not a lot, so I have 3/4 tsp in the recipe, which is what I'll be testing next time.

I was kind of hoping that the cake would be just a bit more moist, but everyone love it, so I'll leave it for now, don't want it to moist or it will disintegrate!  A work in progress.  A very tasty work in progress!  I hope you enjoy as much as my family has!

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Nutrition Facts
Rolled Spice Cake with Orange Whipped Cream & Chocolate Ganache Topping
Amount Per Serving
Calories 366 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 9g 45%
Polyunsaturated Fat 0.01g
Monounsaturated Fat 0.004g
Cholesterol 133mg 44%
Sodium 45mg 2%
Potassium 36mg 1%
Total Carbohydrates 53g 18%
Dietary Fiber 1g 4%
Sugars 34g
Protein 5g 10%
Vitamin A 8%
Vitamin C 0.1%
Calcium 4%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

Honeycomb

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 Honeycomb
This is so good! Very light, lots of honey flavor. I hear its really good in coffee, too!
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Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
servings
Ingredients
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Instructions
  1. Line an 8x8 pan with parchment paper. It doesn’t need to sit neatly in the pan, since the honeycomb will weigh it down later.
  2. In a heavy-bottomed saucepan, add sugar and give it a shake so it lays flat in the pan. Add corn syrup, honey, and water, so all of the sugar has been moistened, but do not stir. Turn the heat to medium high, and watch closely as the sugar starts to dissolve and the ingredients start to meld together.
  3. Cook the mixture to 300ºF, which should take about 5–10 minutes depending on the strength of your stove, then remove the pan from the heat. Whisk in the baking soda for about 5 seconds, and once it has stopped foaming up, immediately pour the mixture onto the parchment paper. Let cool for 1 hour until hardened, then whack the honeycomb with a knife to break into pieces.
  4. Immediately store any uneaten honeycomb in an airtight container, otherwise it will absorb moisture from the air and soften. Enjoy!
Recipe Notes

Honeycomb will keep for 3–4 days at room temperature in an airtight container.

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Nutrition Facts
Honeycomb
Amount Per Serving
Calories 78
% Daily Value*
Sodium 158mg 7%
Potassium 1mg 0%
Total Carbohydrates 21g 7%
Sugars 18g
Protein 0.01g 0%
* Percent Daily Values are based on a 2000 calorie diet.

White Bread

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 White Bread
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Course Side Dish
Cuisine American
Servings
loaves
Ingredients
Course Side Dish
Cuisine American
Servings
loaves
Ingredients
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Instructions
  1. In the bowl of a mixer, stir to dissolve the yeast in 3/4 (3/8) cup of the warm water, and let sit for 5 minutes. Add the remaining cups water, sugar, salt, room temperature butter, and half of the flour and stir to combine.
  2. Using a dough hook, mix on low speed and gradually add the remaining flour until the dough is soft and tacky, but not sticky (you may not need to use all of the flour). Continue to knead until a soft ball of dough forms and clears the sides of the bowl, about 7 to 10 minutes.
  3. Place the dough in a lightly greased bowl and turn it over so it is completely coated. Cover with plastic wrap and set in a draft-free place to rise until doubled in size, about 45 minutes to 1 hour.
  4. Turn the dough out onto a clean, lightly floured surface. Gently press it all over to remove any air pockets. Divide the dough in two and, working with one piece at a time, gently pat it into a 9x12-inch rectangle. Roll up the rectangle, starting on the short end, into a very tight cylinder. Pinch to seal the seams and the ends, tuck the ends of the roll until the bread, and place into greased 9-inch loaf pans. Cover the loaves loosely and place in a draft-free area until doubled in size, 30 to 45 minutes.
  5. Position an oven rack on the lowest setting and preheat the oven to 400 degrees F.
  6. Brush the loaves with some of the melted butter. Bake the loaves for 30 to 35 minutes, rotating halfway through, until golden brown (an instant-read thermometer inserted into the center should read 195 degrees F).
  7. Remove from the oven and immediately brush with more of the melted butter. Allow to cool for 10 minutes, then remove from the pans and cool completely before slicing. The bread can be stored in an airtight bread bag or wrapped tightly in plastic wrap at room temperature for up to 4 days. It can also be frozen for up to 1 month.
Recipe Notes

Original recipe: https://www.browneyedbaker.com/white-bread-recipe/

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Nutrition Facts
White Bread
Amount Per Serving
Calories 3960 Calories from Fat 297
% Daily Value*
Total Fat 33g 51%
Saturated Fat 21g 105%
Cholesterol 90mg 30%
Sodium 2917mg 122%
Potassium 1420mg 41%
Total Carbohydrates 810g 270%
Dietary Fiber 35g 140%
Sugars 30g
Protein 106g 212%
Vitamin A 24%
Iron 213%
* Percent Daily Values are based on a 2000 calorie diet.

Cherry Frangipane Tart

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 Cherry Frangipane Tart
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Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 1 hour
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 1 hour
Servings
servings
Ingredients
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Instructions
  1. Make the tart dough: Combine flour, sugar and salt in a mixing bowl. Work in butter thoroughly. Stir in egg yolk mixture and knead briefly until dough is smooth, then form into a flat disk.
  2. Roll dough to a large circle and lay it in a 10-inch/23-centimeter fluted tart pan with a removable bottom. Press in well (patch any cracks with extra dough). Refrigerate or freeze for 1 hour.
  3. Heat oven to 425 degrees. Blind bake tart shell until lightly browned, about 15 minutes. (You do not need to cover the shell or use pie weights.)
  4. Meanwhile, make the filling: Put almonds, flour and sugar in work bowl of food processor and grind to a rough powder. Add butter and pulse until well incorporated. Add eggs and almond extract and process until smooth and creamy, about 2 minutes. (Alternatively, use ground almonds and make batter with a mixer instead.)
  5. Pour almond batter into prebaked shell and smooth with a spatula. Press cherries into batter in a single layer. Sprinkle with a handful of sliced almonds. Lower oven temperature to 375 degrees and bake until golden, 30 to 40 minutes. (An inserted skewer should come out clean.) Cool on a rack and remove outer rim of tart pan. Place tart on a serving dish and dust with confectioners’ sugar.
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Coconut Cake

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 Coconut Cake
This thing is amazing! Incredibly moist and tender! Thanks so much to Sally's Baking Addiction for this amazing recipe! I haven't change a thing - there's no need! Original recipe: https://sallysbakingaddiction.com/coconut-cake/#tasty-recipes-68731
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Course Dessert
Cuisine American
Prep Time 35 miinutes
Cook Time 25 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 35 miinutes
Cook Time 25 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
  2. Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  3. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined. Mixture will look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, slowly add the dry ingredients and coconut milk. Beat on low speed until combined, then add the shredded coconut. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick.
  4. Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 21-23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
  5. Make the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter and cream cheese together on medium speed until creamy and smooth, about 2 minutes. Add confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners’ sugar if frosting is too thin, more coconut milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
  6. Assemble and decorate: Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top with 2nd cake layer and evenly cover the top with about 1 and 1/2 cups of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I use and recommend an icing spatula to apply the frosting and bench scraper to smooth the sides. Sprinkle coconut on top of the cake and apply it to the sides. This can get a little messy and you can watch me do it in the video tutorial above. See blog post above about buttercream rose decoration.
  7. Refrigerate cake for at least 20 minutes before slicing. This helps the cake hold its shape when cutting, though it’s still a pretty fluffy cake!
  8. Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Recipe Notes

Cake Flour: For the best results, I strongly recommend sifted cake flour. Sift before measuring. You can find cake flour in the baking aisle and I have many more recipes using it. If you can’t get your hands on cake flour, you can make a DIY cake flour substitute. I suggest doing this 3x, then remove 1/2 cup since you need 2 and 1/2 cups in this recipe. 9×13 Inch Cake: Simply pour the batter into a greased and lightly floured 9×13 inch pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean. 2 Layer Cake: Prepare two 9-inch cake pans in step 1. Divide batter between pans and bake for 24-26 minutes or until cooked through. Bundt Cake: This cake batter will fit into a greased 10-cup or larger bundt pan. I’m unsure of the exact bake time (likely around an hour), but use a toothpick to test for doneness. Same oven temperature. Cupcakes: Fill cupcake liners 2/3 full. Bake at 350°F (177°C) for 19-21 minutes. Yields about 2-3 dozen. Or try my vanilla cupcakes recipe and substitute canned coconut milk for whole milk, 1/2 teaspoon coconut extract for the vanilla bean, and add 3/4 cup (60g) of sweetened shredded coconut.

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Soft & Chewy Oatmeal Raisin Cookies

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 Soft & Chewy Oatmeal Raisin Cookies
Steve loves these! He called them "grandma's cookies". Give them a try, they are really good!
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Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 15 minutes
Passive Time 30 minutes
Servings
cookies
Ingredients
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 15 minutes
Passive Time 30 minutes
Servings
cookies
Ingredients
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Instructions
  1. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
  2. In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats, raisins, and walnuts (if using) on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you’re afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
  3. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  4. Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. I recommend using a cookie scoop since the dough can be sticky. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft and under-baked. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.
Recipe Notes
  1. Make Ahead & Freezing Instructions: Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well – up to three months. Unbaked cookie dough balls freeze well – up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Here’s how to freeze cookie dough.
  2. Oats: For these oatmeal raisin cookies, I use old-fashioned whole oats. They provide the ultimate hearty, chewy, thick texture we love!
  3. Eggs: Room temperature eggs preferred. Good rule of thumb: always use room temperature eggs when using room temperature butter.
  4. Raisins: Soak your raisins in warm water for 10 minutes before using (blot very well to dry them) – this makes them nice and plump for your cookies.
  5. Adapted from Loaded Oatmeal Cookies & Oatmeal Creme Pies. Recipe originally published on Sally’s Baking Addiction in 2014.
  6. You can sub chocolate chips for raisins, sub at a 1:1 ratio.

I increased the cinnamon from 1 1/2 tsp to 2, and added ground cloves. Yummy!

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Nutrition Facts
Soft & Chewy Oatmeal Raisin Cookies
Amount Per Serving
Calories 228 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0.5g 3%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 14mg 5%
Sodium 93mg 4%
Potassium 98mg 3%
Total Carbohydrates 48g 16%
Dietary Fiber 4g 16%
Sugars 19g
Protein 5g 10%
Vitamin A 3%
Calcium 11%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

Bourbon Caramel Sauce

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 Bourbon Caramel Sauce
This is really good! And really easy to make, just watch out for the steam when you add the cream to the hot sugar mix.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
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Instructions
  1. Combine the sugar and water in a heavy-bottomed sauce pan. Briefly stir to combine. Use a wet paper towel to wipe any sugar from the sides of the pan above the level of the sugar water mix - sugar crystals can grow up the side of the pan if you leave any crystals as a "seed" for them.
  2. Turn the burner on to medium-high heat. Then — this is very important — do not stir or touch the pan until the sugar has caramelized! The sugar mixture will go from being completely clear, to a champagne color, to a light golden color, and then to increasingly darker shades of amber. (Keep a close eye on the sugar, as it darkens quickly once it begins to caramelize.) Once the sugar reaches a deep amber color (about the color of a copper penny), remove the saucepan from the heat and turn the burner off.
  3. Right away, begin to slowly and carefully pour the heavy cream into the sugar mixture, whisking as you pour to quickly incorporate the cream. (The mixture will bubble furiously when the cream hits the hot sugar, so be very careful!) Add in the butter and whisk until combined. Add in the vanilla, bourbon and sea sea salt, and whisk until combined.
  4. Serve immediately. Or let the sauce cool until it reaches room temperature (it will thicken considerably as it cools), then transfer the sauce to a sealed container and refrigerate for up to 2 weeks.
Recipe Notes

So good!  I used this caramel to stuff my Most Amazon Chocolate cake (normal and gluten-free) with a whipped cream cheese butter cream frosting.  Yum!!

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Nutrition Facts
Bourbon Caramel Sauce
Amount Per Serving
Calories 36 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 6mg 2%
Sodium 47mg 2%
Total Carbohydrates 5g 2%
Sugars 5g
Vitamin A 1%
Calcium 0.3%
* Percent Daily Values are based on a 2000 calorie diet.

Mom’s Oatmeal Cookies

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 Mom's Oatmeal Cookies
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Course Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Course Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
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Instructions
  1. Mix first 6 ingredients, with beater, add dry ingredients except oats and chips. Add oats and chips and mix by hand. Bake at 350F 12-15 minutes.
Recipe Notes

This is my mum's recipe, and this is how I learned to bake cookies.  Yep, that's what the recipe cards looked like!  I'll elaborate when I have more time, but I wanted to get these amazing cookies online as soon as possible!  I love these things!

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Bienenstich – Bee Sting Cake

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 Bienenstich - Bee Sting Cake
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Course Dessert
Cuisine German
Servings
servings
Ingredients
Course Dessert
Cuisine German
Servings
servings
Ingredients
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Instructions
  1. PASTRY CREAM:
  2. In a medium-sized heatproof bowl, mix the sugar and egg yolks together. (Don’t let the mixture sit too long or you will get pieces of egg forming.) Sift the flour and cornstarch (corn flour) together and then add to the egg mixture, mixing until you get a smooth paste.
  3. Meanwhile, in a saucepan bring the milk just to boiling (just until milk starts to foam up.)
  4. Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.)
  5. Then pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 – 60 seconds until it becomes thick.
  6. Remove from heat and immediately whisk in the liqueur (if using) and vanilla extract. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature. If not using right away refrigerate until needed, up to 3 days. Whisk or stir before using to get rid of any lumps that may have formed.
  7. Makes about 1 cup
  8. BRIOCHE DOUGH:
  9. In a small saucepan (or a small cup if you want to use the microwave), combine milk and 1 tablespoon honey and heat until it registers between 110 degrees F to 115 degrees F on an instant-read thermometer. Pour the mixture into bowl of an electric mixer and sprinkle over yeast. Let mixture stand for 10 minutes, until yeast is creamy/foamy.
  10. Transfer bowl to mixer stand and attach paddle (or hook) attachment. While mixing at low speed, gradually add eggs, all-purpose flour, sugar, and salt, and mix until blended.
  11. Gradually add all but 2 tablespoons of bread flour. Mix at medium speed until dough is smooth and elastic, about 5 minutes. Dough should not stick to sides of bowl; if it does, add some of all of remaining 2 tablespoons of bread flour until dough cleans sides of bowl.
  12. Add butter 1 tablespoon at a time, mixing at medium speed until it is blended into dough. (Dough will be very soft.) Transfer dough to a work surface and knead by hand a few times to ensure that butter is completely incorporated into dough. Shape dough into a ball and transfer it to a medium buttered bowl. Cover bowl with plastic wrap and set aside in a warm place for 1 1/2 to 2 hours, until it has doubled in volume.
  13. Punch dough down to deflate it, and knead it a few times. Return dough to bowl, cover, and refrigerate for at least 4 hours (or up to 12 hours). Dough should have doubled in volume. If it hasn't, let it stand at room temperature until it has. (NOTE: I made the dough the night before.)
  14. Butter bottom and sides of a 9” spring-form pan. Shape dough into a ball and arrange it, smooth side up, in center of pan. Flatten ball gently with your palm until it covers bottom of pan. Cover pan and let dough rise until it is puffed, about 1 hour.
  15. HONEY-ALMOND TOPPING:
  16. Combine the butter, sugar, honey, and salt, and bring to a gentle boil on the stovetop.
  17. Remove from the heat, and stir in the almonds. Evenly pour over the dough and place the pan on a parchment (or foil) covered baking sheet.
  18. Position a rack in center of oven and preheat oven to 350 degrees F about 22-25 minutes, until golden brown and bubbly.
  19. Place on a cooling rack, and allow to cool four 10 minutes. Remove from the Springform Pan and allow to cool completely.
  20. ASSEMBLY:
  21. Using a serrated knife, cut the cake in half. I place the cake on a rotating cake stand, and being by rotating the cake and creating a cut line midway through the cake. Continue rotating, allowing the knife to cut deeper until the cake is completely sliced in half.
  22. Spread the pastry cream, leaving a narrow edge. Gently replace the top layer of the cake. Serve with coffee or tea.
Recipe Notes

RECIPE NOTES NOTE: I make the pastry cream and prepare the dough a day of ahead of time.

You can use vanilla bean rather than vanilla extract for the custard, just put the bean in the milk to bring it to almost a boil.  Then, scrape out seeds, and add the seeds into the egg mixture. (The vanilla bean can be washed and dried and placed in your sugar bowl to give the sugar a vanilla flavor.)

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Nutrition Facts
Bienenstich - Bee Sting Cake
Amount Per Serving
Calories 378 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 9g 45%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 118mg 39%
Sodium 156mg 7%
Potassium 85mg 2%
Total Carbohydrates 48g 16%
Dietary Fiber 1g 4%
Sugars 20g
Protein 8g 16%
Vitamin A 11%
Calcium 6%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.