granulated sugar

  • Churros

    Churros

    I was really afraid to try making these… hadn’t had much experience deep frying and it’s hard to find churros anywhere other than a carnival, fair, or theme park so figured they must be hard to make or require some special equipment. Finally after procrastinating for a few years I got the courage to give…

  • Clafoutis

    Clafoutis

    First had this at a brunch at Beast in Portland, OR in July 2019. They made theirs with blueberries and was topped with whipped crème fraîche and a big slab of candied bacon – it was so good I decided we needed to make it at home and was happily surprised how simple it was…

  • Honey-Lavender Crème Brûlée

    Honey-Lavender Crème Brûlée

    Crème brûlée is one of the first desserts I began cooking as a kid. This one infuses honey and lavender, two flavors I love. The Polo Lounge at the Beverly Hills Hotel used to serve lavender crème brûlée and I remember it as one of the best desserts I ever had.

  • Satsuma Mandarin Sorbet

    Satsuma Mandarin Sorbet

    Every winter we buy 2-3 bushels of satsuma mandarins from the local Asian market. This year we had a lot left over and were looking for ways to use them. I started making ice cream this weekend so thought it would be nice to try this out. It retained all the fresh flavor of the fruit and was incredibly smooth.

  • Kabocha Pumpkin Tapioca

    Kabocha Pumpkin Tapioca

    Put some variety into fall desserts with this recipe.

  • Apfel Käsekuchen

    Apfel Käsekuchen

    Apple is the star of this dish, so use vanilla to lay down a nice neutral base, paint on layers of honey and marzipan then add lemon zest to provide some highlights. The result is a rich decadent dessert you don’t feel horrible about having for breakfast. It’s like all the best parts an apple pie and a soft custardy cheesecake all wrapped in a sweet buttery brioche-like dough.

  • Berry Pudding

    Berry Pudding

    Summer berry pudding is proof that with a handful of good ingredients, you can make an elegant dessert that tastes as good as it looks. Put simply, this dessert is just some stale bread and berries with a bit of sugar refrigerated in a bowl overnight. While this may be an accurate description of the level of effort, it’s a woefully inadequate description of the magic that happens when these humble ingredients come together. 

  • Chocolate Soufflé

    Chocolate Soufflé

  • Salted Caramel

    Salted Caramel

    This recipe uses crème fraîche instead of the typical cream.