If you like lemon bars, I think you’ll love this variation of my Meyer Lemon-Mascarpone Bars, which substitutes passion fruit juice for lemon juice. Like lemon bars, these Passion Fruit Bars have a thick, buttery shortbread crust and luscious ooey, gooey filling, but with the distinct, floral flavor and aroma of passion fruit. The sharp tartness of the passion fruit is nicely balanced by the sweetness of the sugar and the richness of the creamy mascarpone. The glaze adds a touch more sweet-tart flavor and a little crunch from the passion fruit seeds.
We all have our favorite way to relax and clear our heads after a busy week at work. Some people listen to music or read a book, or perhaps practice yoga, while others prefer to unwind by doing something physical like running or cycling. For me, baking is a great way to relax. It gives me a sense of calm and provides an escape from the stresses of work, which is full of competing deadlines, ringing phones, and unanswered emails. I can focus on something entirely of my own choosing. I don’t have to stretch or hydrate, and I’m not concerned about how fast or how far I’m going. Continue reading
Hi, my name is Daisy, and I am a sugarholic!
My lastest sweet obsession is pâté de fruit, or French fruit jellies, which are soft and chewy fruit-flavored candies rolled in sugar. Pâté de fruit are made from pureéd fruit which is cooked down with sugar and pectin to a thick “jammy” consistency. Then, the cooked fruit paste is poured into a pan, cooled, and cut into shapes before being rolled in sugar. Alternatively, the cooked mixture can be poured into silicone molds to make individually-shaped candies. Continue reading
The inspiration for these home-made chocolates came from the caramels I found at Fran’s Chocolates in Seattle. I discovered Fran Bigelow’s shop when I lived there years ago. Her Smoked Sea Salt Caramels, soft and chewy caramels covered in dark chocolate and sprinkled with smoked sea salt, have been a favorite of mine ever since. Continue reading