About Carole Bloom

Carole Bloom

Carole Bloom is a pastry chef, culinary consultant, and author of multiple cookbooks, including Bite-Size Desserts. Her work has appeared in national magazines and television programs, and she has served as judge for chocolate competitions across the country. A certified yoga instructor, Bloom is also as skilled on the yoga mat as she is with a Silpat.

Classic Cream Caramels

Quite possibly the easiest caramel recipe we’ve ever encountered. But that’s not why we make it. One taste and you’ll understand.

  • Quick Glance
  • 45 M
  • 1 H
  • 9

Peanut Butter Cupcakes with Bittersweet Chocolate Ganache Frosting

These little cupcakes are made with peanut butter and frosted with whipped bittersweet chocolate ganache, then decorated with a flower of salted peanuts.

  • Quick Glance
  • 30 M
  • 1 H, 15 M
  • 0

Raspberry, Ginger, and Honey Shortcakes

Mini shortcake scented with ginger and nutmeg hug soft mounds of whipped cream, Grand Marnier-steeped raspberries, and slivers of crystallized ginger.

  • Quick Glance
  • 35 M
  • 1 H
  • 0

Creamy Caramel Mousse

A rich, deep caramel flavor and a velvety, creamy texture. Not much else you could possibly want from a mousse.

  • Quick Glance
  • 30 M
  • 2 H, 30 M
  • 12

Maple Pecan Fudge Recipe

There are only so many consummate combinations of fall flavors. This is one of them.

  • Quick Glance
  • 30 M
  • 3 H, 30 M
  • 17

Chocolate-Covered Candied Orange Peel

A popular ingredient in many confections, candied orange peel is also delicious eaten plain or dipped in chocolate.

  • Quick Glance
  • 30 M
  • 3 H
  • 0

Hazelnut Chocolate Tuiles

Tuile is the French word for tile. Here, a chocolate-nut mixture is draped over a rolling pin to give these confections a curve that resembles a roof tile.

  • Quick Glance
  • 30 M
  • 1 H
  • 0
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