This is a mix of two recipes for amazingness. Lebowiz caramel 1/2 C (6oz) butter 1C sugar 1C heavy cream 1/4 t vanilla extract 1/8 t salt Melt butter over medium heat Add sugar until dark caramel and foaming Remove from heat Add heavy cream and stir Add vanilla and salt Let cool a bit…

A unique kind of caramel. I wanted to do it for years and then finally had extra quince in 2012. Here is the result of a bunch of tweaking.

This is Michelle’s adaptation of a Cooks Illustrated suggestion. Whoa baby, this is good stuff!

From “Ready for Dessert” by David Lebovitz 85 g (3 oz/6T) unsalted or salted butter, cut into pieces 225g (8oz) bittersweet or semisweet chocolate, chopped 150g (3/4 C) sugar 1 t vanilla extract 2 large eggs, room temp 34g (1/4 C) AP flour 1 C (135g) walnuts, almonds, hazelnuts or pecans, toasted and coarsely chopped (optional) tools:…

Baklava from a few different sources.

A very fun, tasty treat that we all enjoyed around Christmas. They were, at one point, referred to as “monkey balls”. I can not stop giggling like a 12 year old boy nor stop thinking about it that way.

A staple of our Thanksgiving dinner, thanks to Michelle.