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
About 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.
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
- 16
Maple Pecan Fudge
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