granulated sugar

Butterfinger Mochi Ice Cream from Daydreamer Desserts

Today the amazing and talented Josie from Daydreamer Desserts is here to make sure that we get our dessert in this week! I met Josie last November at the Foodbuzz Festival in San Francisco, which is kind of funny because we actually live in the same city in Southern California! Josie has become a dear […]

Croquembouche (Piece Montée) If you’d like to see the recipes given to the Daring Bakers, see this Piece Montée Recipe My favorite cream puff recipe: Fuji Cream Puffs — Cream puffs can be stored at room temperature for up to 1 day. My favorite pastry cream recipe: Tartelette’s “custard”— The pastry cream can be stored […]

Gold Kiwi Cream Adapted from Bell’alimento’s Panna Cotta Makes approximately 4 1/2 cups 4 gold kiwi (approximately 1 pound) 1 packet (.25 ounces) powdered gelatin 3 tablespoons cold water 2 cups heavy whipping cream 3/4 cup granulated sugar 1 teaspoon vanilla extract 1. Cut the kiwi in half and scoop out the flesh with a […]

Orange Blossom Sablés Makes about 36 cookies 2 sticks (8 ounces, 1 cup) unsalted butter, at room temperature 2 teaspoons orange blossom water 1/2 cup granulated sugar 1/4 cup confectioners’ sugar, sifted 1/2 teaspoon salt 2 large egg yolks, at room temperature 1 tablespoon finely grated orange zest 1 1/2 cups all-purpose flour 1/2 cup […]

Kiss & Hug Cookies Adapted from Hershey’s Kisses Peanut Butter Blossoms Makes about 4 dozen cookies 48 Hershey’s Kisses Chocolates (pieces of milk chocolate can be substituted) 1/2 cup shortening 3/4 cup Nutella (chocolate hazelnut spread) 1/2 cup packed light brown sugar 1 egg 2 tablespoons milk 1 teaspoon vanilla extract 1 1/2 cups all-purpose […]

Coconut Honey Rice Pudding Makes 4 servings 1 3/4 cups coconut milk 1 1/2 cups soy milk 1/2 cup Japanese rice 2 tablespoons granulated sugar 1 1/2 teaspoons vanilla extract 1 pinch of sea salt 3 tablespoons clover honey, plus more for drizzling 1. Mix together the coconut milk, soy milk, rice, sugar, vanilla, and […]

Sweet and Sour Crimini Mushrooms Makes 4 servings Amazu (Sweet and Sour Sauce): 1/2 cup rice vinegar 1/4 cup granulated sugar 1/4 teaspoon sea salt Mushrooms: 1 1/2 tablespoons sesame oil 8 ounces crimini (baby bella) mushrooms, cleaned and sliced into 1/4-inch slices 1 tablespoon soy sauce 1 tablespoon amazu 1. Make the amazu: Combine […]

Kinkan Kanro-ni (Candied Kumquats) 12 ounces kumquats 1 1/3 cups water 1 cup granulated sugar 1/2 teaspoon freshly grated ginger 1. Wash and dry the kumquats, then use a sharp pairing knife to cut vertical slits into the fruit (between 5 to 8 slits depending on the size of the fruit). 2. Bring a pot […]

Carrot Sesame Salad Makes 4 servings 3 – 4 medium size carrots (about 7 ounces total), washed and peeled 2 tablespoons soy sauce 2 tablespoons seasoned rice vinegar 2 tablespoons toasted sesame oil 2 teaspoons toasted white sesame seeds 1 teaspoon granulated sugar 1. With a vegetable peeler, slice the carrots into long ribbons. Set […]

Kyuri Asa-zuke (Japanese Lightly Pickled Cucumbers) 2 – 3 Japanese cucumbers/3 – 4 mini (seedless) cucumbers (about 10.5 ounces/300 grams) 3/4 teaspoon fine grain sea salt 1 1/2 inches kombu, cut into thin shreds with kitchen shears 7 tablespoon water 3 tablespoons seasoned rice vinegar 1/2 teaspoon granulated sugar 1. Wash the cucumbers and pat […]

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