News!

Well, just yesterday I was published. Yes, published. Not in a huge way, but it is a start, and quite exciting. Recently I have fallen in love with Biscoff products. For those of you who don't already know, Biscoff cookies are the small biscuits that you receive on airlines. In addition to these cookies though, Biscoff also makes a spread, among other products. The spread is my favorite guilty pleasure, and I sadly cannot get enough. In March, I came up with the brilliant idea of making caramel with the spread. Using a traditional caramel recipe, I stirred a large clump of the Biscoff spread into the caramel, and words could not describe this. The caramel was so unbelievably...unbelievable, that it could have just been devoured off of a spoon. Nonetheless, I had cheesecake to put it on, which was obviously a perfect companion. I wanted to share the link and recipe to this creation with you all though. Both are listed below:

http://biscoffblog.com/recipes/biscoff-caramel/

INGREDIENTS:

• 3/4 cup granulated sugar
• 1/2 cup water
• 1/4 cup light corn syrup
• 3/4 cup whipping cream
• 1/3 cup Biscoff Spread

INSTRUCTIONS:

1. In a medium-sized saucepan, stir the sugar, water, and corn syrup over a medium to medium-low flame until the sugar has dissolved completely. Raise the heat until the syrup boils. There is no need to stir the syrup until it turns a deep amber color, but swirling the saucepan prevents burns. Also, occasionally it helps to brush down the sides of pan with a wet pastry brush. Remember, the syrup must always be monitored. This will take anywhere from 5-10 minutes, depending on what kind of stove you are working on.
2. Remove the syrup from the heat and pour in the cream, being very careful not to get splattered when the mixture bubbles up. The sugar syrup will congeal and not absorb the cream right away, but turn the heat onto low and soon the mixture will become homogenous and turn into caramel.
3. Keeping the flame low, add the Biscoff Spread and stir to dissolve. Poor into a gravy boat or sauce dish, and prepare to fall in love.

Recipe courtesy of Sydney Wood

All that being said, I made my first lattice top this week. For the fourth, I thought no dessert to be more fitting, than cherry pie. I chose a Bon Appetit recipe titled, "Classic Sour Cherry Pie with Lattice Crust". The recipe had received all sorts of rave reviews and awards, so I figured that I couldn't go wrong. That being said, after two hours of fastidiously putting together the pie, it went into the oven, and came out golden brown and bubbly. The taste was great, and the crust was really something to take to the bank. I served the pie with goat cheese ice cream. I thought that goat cheese would be a perfect pairing, and it was. Tasting nothing like goat cheese, except for the slight tangy flavor, the ice cream resembled the taste of cheesecake. So good! The pie, and the ice cream for the majority, was well received. I also must say, I was very proud of my endeavors with the lattice. It was beautiful.