Coconut Sugar Cookies

My Coconut Sugar Cookies are not as coconut-ty as they could be, in fact, the only coconut I use in my dough is coconut extract.  Normally I would top my buttercream with shredded coconut, but as I am baking these cookies for Easter, I decided on pastel piped buttercream instead. I confess to owning a…

Lemon Curd

I made a batch of lemon curd last week to pipe into my gingerbread cupcakes.  The rich, velvety taste of lemon curd is great in all kinds of treats, including, but not limited to, spread over scones, waffles, or pancakes, layered into a cold fruit tart, sandwiched between layers of sponge cake, or even being…

Ginger Honeycomb Brittle

Honeycomb brittle is one of my favorite brittles to make, not due to the taste, but because the way it froths and bubbles up the moment the baking soda hits the syrup.  I am still amused by it, and how something so simple can have such a complex effect.  The baking soda also seems to…

Anise Brittle

Anise Brittle is one of the two brittles I made this year.  The Anise gives the brittle a lovely licorice flavor, something a little different from the more traditional peanut brittle.  I also included possible additions to the recipe for an orange anise brittle – notes for a future experiment of mine. Ingredients: 1 1/2…