Baked Rice Pudding
One of Joyce’s favourite desserts and one of my personal best rice pudding recipes.
Brown-butter toffee blondies
The addition of smashed up slabs of toffee and chopped walnuts add a crunchy but oh- so-chewy texture when you bite in to each piece.
These blondie bites are one of my wife’s favourite desserts that I make about once every six months for her. I’ve also distributed these bites amongst colleagues when I have been working on-site with a client.
When you serve these toffee blondies you can either cut them larger (100mm/4″ squares) in size as an individual serving or bite-sized about 40mm square. Either way, the obligatory glass of cold milk should be included.
I find the blondies more than sweet enough as-is, but if you have a very sweet tooth, or you just like the look of the dust treats, a light dusting of confectioner’s sugar adds a nice touch.
When a simple baking recipe calls for a combination of vanilla extract and sugar as two of its ingredients, I usually reach for the vanilla sugar as a substitute.
Ginger Simple Syrup
This is a recipe that makes use of the byproduct of another recipe called crystallized ginger recipe. Make crystallized ginger first, then make this recipe.
This is just a simple syrup with a twist and so you can follow the simple syrup recipe except you’re using leftover ginger water.
I use crystallized ginger in a variety of desserts and cakes, it makes hot tea taste wonderful, and makes for a sweet and spicy snack just to eat whenever.
Once you have made a batch of crystallized ginger, you can use the leftover water that you boiled the ginger in to make ginger simple syrup.
Simple syrups are used in so many recipes and drink mixes that it is worth keeping a half-liter bottle on hand.
As you can store simple syrup in the refrigerator almost indefinitely, there’s no excuse to never have it to available.