Excerpted from Raghavan Iyer’s Smashed, Mashed, Boiled, and Baked. Lovely, moist, and chocolaty, the sweet potato and spices hint of fall and make this a sure crowd-pleaser that’s perfect…
Excerpted from Sheila Lukins’ Celebrate!. The deep ruby color of the black currant syrup the French call cassis and the bubbly gold of the champagne make for as romantic…
Excerpted from Liz Gutman and Jen King’s The Liddabit Sweets Candy Cookbook. Simply perfect; perfectly simple. This recipe uses a classic 2:1 ratio of chocolate to cream, resulting in a…
Excerpted from Christy Jordan’s Sweetness. This is one of only a few recipes in this book that have appeared in my previous cookbooks. I wanted to make this book…
Excerpted from Liz Gutman and Jen King’s The Liddabit Sweets Candy Cookbook. Tempering chocolate need not be complicated, or intimidating, or even particularly messy (though it might be the first…
Excerpted from Cheryl and Griffith Day’s Back in the Day Bakery Made With Love. We found this recipe in Grandma Hannah’s old recipe box, and it’s a keeper. A…