This is a caramel recipe I’ve been using for a while. In the end, it came out much softer than I’d hoped for (I’d been hoping for something I would be able to cut into pieces), but still wonderful. It made a nice addition to a brownie I made for company, drizzled over the top right as it came out of the oven.
This was my first attempt at making pastries (the recipe I used came from here). It wasn’t as daunting in practice as I’d heard from others, and letting the dough chill was the most time-consuming part of the process. When I was ready, I filled some with sliced banana, and others with chopped apple, both kinds sprinkled with cinnamon.
Though they came out well, in the future I’ll make a point of using a brush for the egg wash, to ensure better coverage, and give myself enough time to let them rise a bit longer.
These are dark chocolate truffles with homemade orange extract. They were quite simple, and to make them stand out, I rolled them in some of the sprinkles I had in the cabinet. I found the recipe for them here, and simply substituted for the rum.
These were simple enough to make – I made dark chocolate brownie batter (to offset the sweetness of the cherries), mixed in almonds, and added half to a greased baking pan. Once spread out, I dropped in the cherries, about 15 in all, and added the rest of the batter. They baked at 325 degrees for about 40 minutes, and were served with my family’s Easter supper.