A while back, I wrote a guest post for CCU Uru of Go Bake Yourself, an Australian blogger. This week, when I remade this Caramel Toffee Cheesecake, I updated it with new photos and am reissuing this post here on my site. It is just so flippin’ good – make it, and you’re welcome!!! 🙂
Caramel Toffee Cheesecake
Thanksgiving is just around the corner, and I’ve already decided on one of my desserts. And no, it’s not Almond Praline – this Almond Praline is just one component of one of the fanciest, showstoppers of a dessert I’ve made for a while. It makes sense to go all out for a Holiday, especially when the dessert can be broken down into do-ahead components and assembled last-minute.
Roasted Pears with Lemon Cream
My Aunt Ginny was famous for her Toffee, a Christmas treat, and I remember “helping” her make it when she visited. Even as a kid I was always hanging out in the kitchen. And when it was something curious like the alchemy involved in candy making, it was magic for me. It still is. 🙂
Aunt Ginny’s English Toffee
I love this little recipe for sweet, crunchy, salty Candied Pecans. If you haven’t had Candied Pecans, they’re Pecans cooked and coated in a sweet syrup that hardens into a shiny coating. It transforms your plain old nuts into crunchy deliciousness.
Candied Pecans
