I always like playing about with macarons, coming up with new flavour combinations. It’s one of the many reasons that they’re so great, they can be so many different flavours. These were a product of two different inspirations, I had a salted caramel macaron from a little cafe in town called La Boite. Secondly, I [...]

Back in December I made peppermint shortbread, it’s a variant on Millionaire’s shortbread. I felt certain I had already waxed lyrical about the wonders of millionaire’s shortbread but when I went to look for it I found that I had not. How could this be, it had to be remedied… a month later. I can [...]

Firstly a Happy New Year to you all, we’re back and ready to start 2011 with a bang! We hope your holiday season was everything you wanted it to be. – As we have done the past couple of years we decided to treat our guinea pigs… er.. um.. I mean friends, with a selection [...]

Caramel refers of course to cooked sugar, specifically sugar that has been cooked to the 320°-350°F range so it is an amber to golden colour. The word caramel was first recorded in 1725, it comes from the Spanish caramelo. The source of caramelo is unknown, but some believe it is related to the Latin calamellus, [...]

Or What To Do When Your Brown Butter Ice Cream Refuses To Taste Like Brown Butter. I was so looking forward to making the brown butter ice cream, it’s the one I had to have on the list when I was deciding what to make for this month. It’s light, delicate nutty flavour, smooth and [...]

Bread pudding is widely considered comfort food here in the southern states, but it was something I had not experienced. I grew up with Bread and Butter pudding, which is sufficiently different. However the basic premise is the same so I was willing to give it a try. Michael made me my first bread pudding, [...]

As a Christmas present to some close friends of Curious Confections (with the added bonus of being a great way to test out recipes on new people and a way to receive feedback), we decided to experiment with some chocolates and candies. We made a caramel ganache to go in some molded truffles, and a [...]