How you doin’? I don’t know about you, but I could eat a whole tray of delicious brownies.
 
These brownies never fail. They are easy to make and can be ready to serve in about an hour.
 
One legend about the creation of brownies is that of Bertha Palmer, a prominent Chicago socialite whose husband owned the Palmer House Hotel. In 1893, Palmer asked a pastry chef for a dessert suitable for ladies attending the Chicago World's Columbian Exposition. She requested a dessert that would be smaller than a piece of cake, and easily eaten from boxed lunches. The result was the Palmer House Brownie, made of chocolate with walnuts and an apricot glaze (not a chocolate frosting as we are used to today).
 
The Palmer House Hotel still serves this dessert to patrons made from the same recipe. The name was given to the dessert sometime after 1893, but was not used by cookbooks or journals at the time.
 
In 2021, the food science journalist and home cookery YouTuber Adam Ragusea conducted a series of experiments to discover why modern brownies tend to form a desirably glossy "skin" on their upper crust. In a video reporting his findings, Ragusea asserted that the "skin" was the result of making a batter of high viscosity, with low levels of moisture and sugar well-dissolved into the mixture.
 
Prep time:  20 minutes
Bake time:  25 to 30 minutes
Ready In:  about 1 hour
 
Ingredients 
For the brownies
1/2 cup unsalted butter
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
 
For the frosting
3 tablespoons unsalted butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon pure vanilla extract
1 cup confectioner’s sugar
 
Directions
To make the brownies

1. Preheat an oven to 350° F.
2. Butter and flour an 8-inch square pan.
3. In a large saucepan, melt 1/2 cup butter.  Remove from heat, cool and stir in the sugar, eggs and 1 teaspoon vanilla.
4. Beat in 1/3 cup cocoa, 1/2 cup flour, salt and baking powder. Spread batter into prepared pan.
5. Bake in preheated oven for 25 to 30 minutes.  Do not overbake.

To make frosting

1. Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, vanilla extract, and confectioners' sugar.
2. Stir until smooth.
3. Frost brownies while they are still warm.

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ChefSecret:  Just 1 tablespoon of honey in the frosting makes a big difference for creating a smooth texture.
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Quip of the Day:  I told my wife I was going to make brownies disappear. She said, “That’s not a magic trick. ” She knows me too well.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #EdsBestBrownie #Brownies ##Dessert #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? What could be better than pie, chocolate and ice cream? This Upside Down Hot Fudge Sundae Pie recipe is the “bestest!” Okay, I know that’s not a word, but it is appropriate for this recipe.
 
Upside Down Hot Fudge Sundae Pie is made with unsweetened cocoa powder and is the ideal chilled treat alongside a scoop or two of delicious ice cream. A flaky crust and a chilled chocolate filling make this a tasty, unique dessert that everyone will love.
 
Don't forget to top this luscious Pie with your favorite ice cream and drizzle with hot fudge. This recipe is the perfect gateway baking experience for beginners and kids alike.
 
Prep time:  15 minutes
Bake time:  35 minutes.
Cool time:  2 hours
Yield:  1 pie (6 to 8 servings)
 
Ingredients 
2/3 cup unsalted butter
1/3 cup unsweetened dark cocoa powder
1 teaspoon ground cinnamon
2 large eggs
1/4 cup whole milk
1 teaspoon pure vanilla extract
1/4 teaspoon orange extract
1 cup packed light brown sugar
1/2 cup granulated sugar
1 tablespoon all-purpose flour
1/8 teaspoon kosher salt
1 pie crust, 9-inch, unbaked
4 cups vanilla ice cream
1 cup whipped cream or whipped topping
1/2 cup hot fudge for drizzling (I prefer Hershey’s hot fudge)
 
Directions

1. Heat an oven to 350° F.
2. Melt the butter in a medium saucepan over low heat.  
3. Add the cocoa powder and cinnamon; stir until smooth. Remove from heat.
4. In a separate bowl, stir together the eggs, milk and vanilla.
5. Slowly add the egg mixture to the slightly cooled cocoa mixture; whisk until smooth and slightly thickened.
6.  Add the brown sugar, granulated sugar, flour and salt to the cocoa mixture; whisk until smooth.
7. Pour the mixture into the unbaked crust.
8. Bake 30 to 35 minutes until edges are set (center will be soft).
9. Cool about 2 hours.
10. Just before serving, garnish each serving with ice cream, whipped cream or whipped topping and a drizzle of hot fudge.

ChefSecret:  Make it pure death-by-chocolate and use chocolate ice cream instead of vanilla ice cream.

​Quip of the Day:  What do you call people who like to eat hot fudge all year long? Cocoa-Nuts.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #UpsideDownHotFudgeSundaePie #Pie #HotFudge #IceCream #Hershey #Cocoa #WhippedCream #Dessert #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Here are flavors to die for—toasted pecan loaf and brown butter glaze… the perfect finishing touch for this easy stir-and-bake pecan loaf.
 
My quick bread has everything you want: a velvety crumb studded with buttery pecans and a brown butter glaze that offers a subtle nuttiness, complementing the dark brown sugar in the loaf itself. It’s sweet, but not overly so, making it a good fit for breakfast, a brunch treat or even a great dinner dessert, toasted and topped with a scoop of ice cream or dollop of freshly whipped cream.
 
Prep time:  30 minutes
Bake time:  1 hour 10 minutes+
Cool time: 3 hours
Yield:  8 servings
 
Ingredients 
For the bread
1 cup unsalted butter
No stick baking spray
2 large eggs, at room temperature
1 large room temperature egg yolk
3/4 cup room temperature sour cream
3/4 cup packed dark brown sugar
1/3 cup granulated sugar
2 teaspoons pure vanilla extract
1-1/4 teaspoon kosher salt
1-2/3 cups all-purpose flour
1-1/2 teaspoons baking powder
1 cup lightly toasted rough chopped pecans, divided
Brown butter glaze (see recipe below)

For the glaze
2 tablespoons brown butter
1 cup sifted powdered sugar
1 tablespoon sour cream
1 tablespoon water, plus a little more, if necessary
 
Directions
To make the bread

1. Carefully cook the butter in a light-colored skillet over medium heat, stirring constantly, until solids are caramel colored and the butter has a nutty aroma, about 7 to 9 minutes.
2. Transfer the butter to a heat-proof bowl.
3. Let the butter stand until cool to the touch, about 1 hour, stirring occasionally.
4. Preheat an oven to 350° F.
5. Coat an 8-1/2- x 4-1/2-inch loaf pan with pan release spray.
6. Line the bottom and sides of the pan with parchment paper, leaving a 2-inch overhang on the long sides.
7. Set the prepared pan aside.
8. Place 3/4 cup cooled brown butter in a large bowl; reserve 2 tablespoons in a small bowl for the Brown Butter Glaze.
9. Add and whisk together the eggs, egg yolk, sour cream, brown sugar, granulated sugar, vanilla and salt into the brown butter until well combined.
10. Gradually whisk in the flour and baking powder until nearly combined.
11. Fold in 2/3 cup of pecans just until combined.
12. Spread the batter in prepared loaf pan.
13. Top with 1 tablespoon toasted pecans.
14. Bake until a wooden pick inserted into center of bread comes out clean, 65-70 minutes, loosely covering with aluminum foil to prevent overbrowning.
15. Let cool in the pan 10 minutes.
16. Using the parchment as handles, carefully remove bread from pan;
17. Let the bread cool completely on a wire rack, 2 to 3 hours.
18. Discard parchment; transfer bread to a platter.
19. Drizzle the Brown Butter Glaze evenly over cooled bread.
20. Top with the remaining 2 to 3 tablespoons of pecans.

To make the brown butter glaze

1. Melt the reserved brown butter and add to a medium bowl.
2. Whisk the sifted powdered sugar, water and sour cream until smooth.
3. Whisk in up to 1 tablespoon water, 1/2 teaspoon at a time, until desired consistency is reached.

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ChefSecret:  If using a metal loaf pan, double up on the pan to prevent the bottom from getting too dark.
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Quip of the Day:  A Blonde was down on her luck.
In order to raise some money, she decided to kidnap a kid and hold him for ransom. She went to the playground, grabbed a kid, took him behind a tree and told him, "I've kidnapped you." She then wrote a note saying, "I've kidnapped your kid. Tomorrow morning put $10,000 in a paper bag and put it under the pecan tree next to the slide on the Northside of the playground. Signed, A Blonde.”

The Blonde then pinned the note to the kid's shirt and sent him home to show it to his parents.
The next morning the blonde checked and sure enough, a paper bag was sitting beneath the pecan tree.
The Blonde opened up the bag and found the $10,000 with a note that said, "How could you do this to a fellow Blonde?"
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #Dessert #QuickBread #ButterPecanNuttyQuickBread #ButterPecan #BrownButter #BrunchBreads #BreakfastBreads #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Dampen your campfire—S’mores season is over for this year. Don’t worry though… No Campfire, No Problem—My S’mores Brownie Bars bring the magic of outdoors, indoors. Instead, make oven baked S’mores Marshmallow Brownie Bars which, I think, are better than the original open fire dessert.
 
I start with a sweet, honey graham crust, a layer of fudgy brownies and a topping of toasted marshmallows. These bars are a heartier, more substantial take on classic s'mores. A touch of instant espresso powder enhances the bittersweet chocolate's fruity notes, preventing each bite from being overly sweet, while a quick broil creates a nicely gooey marshmallow topping.
 
They're rich and chocolatey with just the right amount of marshmallow goo. In other words, my S’mores Brownie Bars capture the flavors and textures everyone loves about s'mores… no campfire necessary.
 
Prep time:  30 minutes
Bake time:  25 to 30 minutes
Broil time:  1 to 2 minutes
Cool time:  60 minutes
Yield:  16 brownies
 
Ingredients 
Nonstick cooking spray (I prefer PAM)
10 honey graham crackers
12 tablespoons unsalted butter, divided
1/2 cup plus 1 tablespoon granulated sugar
1/2 teaspoon kosher salt; or 1/4 teaspoon table salt, divided
1 cup bittersweet chocolate (I prefer Guittard chocolate)
2 large eggs
1 teaspoon instant espresso powder or instant coffee
2 teaspoons pure vanilla extract
1/4 cup all-purpose flour
3/4 teaspoons baking powder
3 cups mini marshmallows
 
Directions

1. Adjust your oven rack to middle position in an oven.
2. Preheat the oven to 350° F.
3. Line an 8 X 8-inch baking pan with two 8-inch-wide strips of foil so that all sides are covered with about 3 inches of overhang on all sides. (Use the foil strips to lift out the brownies when ready to serve)
4. Using nonstick cooking spray, coat the foil.
5. Break the honey graham crackers into small pieces and, using a food processor, pulse until finely ground. You should have about 1 cup of crumbs.
6. In a small microwave-safe bowl, microwave 4 tablespoons of butter on medium power, stirring occasionally, until melted; about 1 minute.
7. Add melted butter, 1 tablespoon of sugar, and 1/4 teaspoon kosher salt to crumbs and pulse to combine.
8. Using a rubber spatula, scrape prepared crumbs onto bottom of prepared pan.
9. Spread the crumbs into an even layer, then use a flat-bottomed glass or measuring cup to firmly compress until crumbs are in a compact, even layer across bottom and slightly up the sides of pan.
10. In a large microwave-safe bowl, combine the chocolate and remaining 8 tablespoons butter, microwave on high, stirring every 30 seconds, until melted and smooth; about 2 minutes.
11. Whisk in the remaining 1/2 cup of sugar, eggs, espresso powder, vanilla and remaining 1/4 kosher teaspoon salt.
12. Add the flour and baking powder and whisk until smooth.
13. Pour the brownie batter into the prepared pan over the graham cracker crumbs.
14. Bake until a cake tester inserted into the center of the brownies comes out with moist crumbs attached; about 25 to 30 minutes.
15. Remove pan from oven and transfer it to a wire rack and top with marshmallows.
16. Using potholders, carefully adjust the oven rack to upper third position.
17. Turn on the top broiler.
18. Return brownies to oven and broil until marshmallows are golden brown; about 1 to 2 minutes.
19. Transfer the baking pan to a wire rack and let cool for about 1 hour.
20. Using a chef's knife lightly greased with cooking spray, slice and serve the S’mores Brownies.

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ChefSecret:  For best results and the cleanest cuts for the bars, use a clean, sharp knife to cut the bars, rinsing and wiping the knife thoroughly between cuts.
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Quip of the Day:  Q. What do you call a S’more that’s good at math?  A. A s’martshmallow!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Dessert #SmoresMarshmallowBrownieBars #Marshmallows #BrownieBars #Smores #Guittard #BittersweetChocolate #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? I don’t think there is any chocolate dessert richer and more satisfying that chocolate mousse—it just the best! When I am working in Lisbon a dinner at Pap’açorda is a must. Their duck is the best entrée, and you’ll have just enough room for Mocha Mousse. Below is my “stolen” recipe that comes as close to Pap’açorda as I can be.
 
This easy and delicious 4-ingredient chocolate mousse has a delightful caffeine kick. It’s a dessert that you can pull together for any occasion—casual or formal.  I’ll bet you already have most of the ingredients for my recipe on hand in your pantry and refrigerator.
 
My recipe is very versatile because you can use almost any chocolate you have on hand. However sweet you like your chocolate desserts determines what kind of chocolate you should use. I prefer slightly less sweet, dense chocolate with a slightly bitter note, so semisweet and bittersweet chocolates (70% to 72%) work for me. That said, even milk chocolate (32% to 40%) works as well.
 
Coffee and salt are two of the best flavor enhancers for chocolate. I use espresso and a pinch of fine kosher salt in this recipe. If you don’t want any extra caffeine, you can omit the espresso—a splash of vanilla extract would work well in its place. For serving, you can divide the mousse into portions in ramekins or use one large serving dish so you can make a show of it dishing it out.
 
Prep time:  15 minutes
Cook time:  8 to 10 minutes
Chill time:  1 hour+
Yield:  4 to 6 servings (about 4 cups of mousse)
 
Ingredients 
2 cups heavy cream, divided
1 cup (6 to 7 ounces) chopped bittersweet good quality chocolate (I prefer Guittard Chocolate)
2 tablespoons confectioners’ sugar
Toppings of your choice
 
Directions

1. Place the chocolate, 1/2 cup of heavy cream and the espresso or coffee in a large heatproof bowl. Place the bowl over a saucepan of simmering water. Make sure the water doesn’t touch the bottom of the bowl, or the chocolate may scorch.
2. Stir frequently until the chocolate is melted, smooth and completely incorporated into the cream about 6 to 8 minutes. 
3. Remove the chocolate from the heat and let it cool for 10 minutes.
4. While the chocolate is cooling, add the remaining heavy cream and powdered sugar to a large bowl.
5. Using an electric mixer, whip cream and sugar until soft peaks form about 2 to 3 minutes.
6. Reserve 1/2 cup of the whipped cream for garnish and refrigerate.
7. Using a rubber spatula, gently fold the remaining whipped cream into the chocolate mixture in 3 to 4 additions. Make sure the cream is fully mixed in and there are no white streaks showing.
8. Transfer the mousse into a large serving bowl.
9. Let the mousse chill in the fridge for at least 1 hour before serving.
10. Once chilled, remove the mousse from the refrigerator and serve heaping spoonfuls of mousse in a dessert dish. Make a celebration of topping each bowl with a spoonful of the reserved whipped cream.
11. Store leftovers in an airtight container or covered with plastic wrap in the fridge for 3 to 5 days.

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ChefSecret: When it’s time to guild the lily, the options for toppings this mousse are endless. I like to use chopped pistachios, crushed freeze-dried fruit, a few fresh berries or shaved chocolate.
 
If you don’t want any extra caffeine, you can omit the espresso—a splash of vanilla extract would work well in its place. For serving, you can divide the mousse into portions in ramekins or use one large serving dish so people can serve themselves. 
 
Quip of the Day:  There are two types of people in this world: People who love chocolate and damn liars.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Dessert #ChocolateMousse #Mousse #Papacorda #LisbonRestaurant #BittersweetChocolate #DarkChocolate #MilkChocolate #WhiteChocolate #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                          ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? My lemon meringue cheesecake is the best of both worlds if you love lemon meringue pie and cheesecake! What a deal!
 
It's a wonderful dessert for any occasion at any time of the year, and will surely impress your guests. Like most cheesecakes, I think it tastes even better the day after it's made.
 
Cheesecake originated in ancient Greece over 4,000 years ago, where it was made from fresh cheese, flour and honey. The recipe evolved through Roman influence and later adapted in Europe, eventually leading to the modern versions we enjoy today, particularly the New York-style cheesecake developed in the United States in the 19th century.
 
Prep time:  20 minutes
Bake time:  1 hour 10 minutes
Chill time:  4 hours
Yield:  1 9-inch cake / 12 to 16 servings
 
Ingredients 
For the crust
2 cups shortbread cookie crumbs
1/4 cup melted butter
 
For the filling
3 8-ounce packages softened cream cheese
1 cup sour cream
1 cup granulated sugar
4 large whole eggs
1/4 cup freshly squeezed lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
 
For the meringue topping
4 large egg whites
1/4 cup granulated sugar
1/4 teaspoon cream of tartar (Optional)
 
1-1/2 cups lemon curd
 
Directions

1. Preheat an oven to 325° F.

To make the crust

1. Mix the cookie crumbs and melted butter together in a bowl until evenly combined.
2. Press the cookie crumbs into the bottom and slightly up the sides of a 9-inch springform pan.
3. Bake the crust for 10 to 12 minutes. Allow it to cool.

To make the filling

1. Beat the cream cheese, sour cream and sugar together in a bowl of an electric mixer with a paddle attachment until smooth and creamy.
2. Add the whole eggs, one at a time, beating well after each addition.
3. Mix in the lemon juice, lemon zest and vanilla until smooth, scraping the bottom and sides of the bowl as needed.
4. Spread the cream cheese mixture over crust in the springform pan.
5. Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour.
6. Let the cake cool to room temperature, about 1 hour, then refrigerate until completely cooled, at least 3 to 4 hours.

To make the meringue topping

1. Preheat the oven to 375° F.
2. Beat egg whites in a bowl of an electric mixer with the whisk attachment until soft peaks form.
3. Beat in the sugar and cream of tartar until mixture is glossy and stiff peaks form.
4. Spread the lemon curd over chilled cheesecake.
5. Mound the prepared whipped egg whites over top of the cake and spread until curd is completely covered.
6. Bake the complete cake in the preheated oven until meringue is golden brown, about 10 minutes.
7. Remove from the oven and chill, uncovered, in the refrigerator for at least 1 hour or up to 1 day before serving.

ChefSecret:  It's best not to cover the meringue or it may collapse.  You can make two of these in one shot—just double the recipe. Then, freeze one without the meringue for later use.
You can use store bought lemon curd, but I make my own lemon curd using the leftover egg yolks from the meringue.
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                                               Ed’s Perfect Lemon Curd
My lemon curd is wonderfully tart, sweet and smooth. It is the great intermediary for this cheesecake. It is also delicious spread on scones or used to fill cakes, cupcakes, tarts and more! It also great to just lick it off the spoon.
 
Prep time:  10 minutes
Cook time:  5 minutes
Yield:  1-1/2 cups
 
Ingredients 
3/4 cup freshly squeezed lemon juice
3/4 cup granulated sugar
1/2 cup cubed unsalted butter
4 large egg yolks (left unused from the meringue)
1 tablespoon grated lemon zest
 
Directions

1. Combine lemon juice, sugar, butter, eggs and lemon zest in a 2-quart saucepan.
2. Cook over medium-low heat, whisking constantly to prevent the eggs from curdling and burning, until mixture starts to get thick and bubbles rise to the surface, about 5 to 6 minutes.
3. Remove saucepan from the heat; transfer lemon curd into a large bowl and place a piece of plastic wrap on top to prevent a skin from forming. The curd will thicken more as it cools.
4. Store in the refrigerator.

Quip of the Day:  In crust, we trust. Long live cheesecake!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.
 
#Baking #Dessert #CheesecakeCake #LemonMerinque #LemonCurd #CookieCrust #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? In America we talk a lot about farmhouse cooking, but other countries have their own agrarian recipes, too. In the case of my Italian Almond Cake, it comes from the south of Italy. I found this Italian farmhouse recipe when working with one of my favorite Italian chef friends—Celestino Drago. It is based on his Torta di Noci, a Calabrian nut cake that is made with minimal ingredients—my recipe is somewhat enhanced.
 
It’s kind of magical—you basically only need eggs, brandy, ground almonds and sugar to make this delicate and delicious cake. It not only works with almonds but with walnuts and hazelnuts, too.
 
Use blanched nuts—without their peel. The skin tends to get bitter when exposed to heat. I love the flavor of roasted almonds, and this recipe is one of my favorites for flavor. It's great for beginner bakers and though simple, it’s elegant. Try it once and you'll keep coming back for more.
 
Ingredients 
12 ounces blanched almonds
4 large eggs
1 cup + 2 tablespoons granulated sugar
1 ounce brandy (optional)
1/4 teaspoon almond extract
Confectioners’ sugar for serving
 
Directions

1. Preheat an oven to 350° F.
2. Line an 8 X 8-inch baking pan with parchment paper, letting it hang over two sides so that you can use it to lift the cake out of the pan after it's baked.
3. Process the nuts in a food processor until they’re coarsely ground and set them aside.
4. Separate the egg whites and yolks.
5. Add about half the sugar (1/2 cup) to the egg whites and beat to stiff peaks with an electric mixer.
6. Add the remaining sugar (1/2 cup) to the yolks, brandy (if using) and almond extract and use the same electric mixer to beat until pale and doubled in size. Note: you are not yet combining the whites and the yolks. When you lift the beaters, the mixture should drizzle down slowly and hold its shape for a few seconds.
7. Use a rubber spatula to gently fold the ground nuts into the egg yolk mixture until fully combined.
8. Then, gently fold in half the egg whites until you can't see any white streaks.
9. Gently fold in the remaining egg whites. Try not to mix it for too long—just until you no longer see the egg whites.
10. Transfer the batter to the prepared baking pan and bake for 35 minutes, until a knife inserted into the center of the cake comes out clean.
11. Let the cake cool for 15 minutes before running a knife around the edges to release it from the pan.
12. Use the parchment paper to lift the cake out of the pan and onto a wire rack.
13. Let the cake cool completely before dusting it with powdered sugar to serve.
14. Wrapped tightly in plastic wrap, this cake will keep at room temperature for up to four (4) days.

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ChefSecrets:  

• Don’t overprocess the nuts. They should not start to form a paste (you are not making almond butter) but be ground just long enough to produce a coarse texture, like wet sand. Once the sound from the food processor softens as it’s processing the nuts—this only takes about 10 seconds—it's ready.

 

• The air that's whipped into the egg whites and yolks is the key to getting a light cake. The egg whites are beaten until stiff—they should hold their shape when you lift the mixture up with the mixer. And the egg yolks should be thick, glossy, yet airy.

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Quip of the Day:  Q. Why did almond break up with the walnut?  A. It just couldn’t crack it.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #Dessert #Cake #ItalianAlmondCake #AlmondCake #Brandy #SouthernItalyDessert #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? I’ve been on a “lemon kick” lately which explains my latest lemon sauces, lemon cookies and now Lemon Pound Cake. My recipe for this cake is not bashful when it comes to the lemon flavor—it has lemon zest, lemon juice and lemon extract in the cake, syrup and glaze. It’s loaded with “pucker power.”
 
My Lemon Pound Cake is tender and moist without blobs of frosting. Following the recipe, you’ll find the sweetness from the syrup that's brushed on the top and sides, with more coming from the powdered sugar-based glaze. It’s a balanced dessert for people who appreciate sweet-tart flavors.
 
During the days of covered wagons forging toward the west, pound cakes were a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs and sugar and were made in a cast iron loaf pan on the edge of a live fire. They were glazed with syrup, and had a heavy coat of icing to keep them moist and fresher longer. That would be a little too heavy by today’s standards
 
The classic pound cake allows for many variations like poppy seeds, crystallized or ground ginger, nutmeg, cinnamon, cardamom or other spices for a unique twist. You can also fold in candied lemon peel, berries, shredded coconut, chopped almonds or pecans, white chocolate or flavored baking chips for a twist and contrasting texture. You can also finish the cake off with glazes made with a splash of limoncello, Grand Marnier, or rum to make the soaking syrup with a boozy touch.
 
This pound cake can remain fresh (covered) at room temperature for several days.
 
Prep time:  30 minutes
Bake time:  55 minutes
Cool time:  1-2 hours
Yield:  10 servings
 
Ingredients 
For the cake
1-1/2 cups all-purpose flour, plus more for dusting the loaf pan
1/2 teaspoon fine kosher salt
1/4 teaspoon baking soda
1/2 cup sour cream, at room temperature
1/4 cup freshly squeezed lemon juice, divided
1 cup granulated sugar
1 stick (4 oz.) unsalted butter, softened, plus more for dusting the loaf pan
3 tablespoons grated lemon zest
3 large room temperature eggs
1 teaspoon pure vanilla extract
1/2 teaspoon lemon extract
 
For the lemon syrup
1/4 cup granulated sugar
1/4 cup fresh lemon juice
 
For the lemon glaze
1 cup confectioners’ sugar
1/8 teaspoon fine kosher salt
1-1/2 tablespoons freshly squeezed lemon juice
 
Directions

1. Preheat an oven to 350° F.
2. Butter and flour sides and bottom of an 8 1/2- x 4 1/2-inch loaf pan.

To make the cake

1. Whisk together the flour, salt and baking soda in a medium bowl until combined and set aside.
2. Whisk together the sour cream and lemon juice in a small bowl until smooth and set aside.
3. Beat the sugar, butter, and lemon zest with a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, 3 to 5 minutes, stopping to scrape down sides as needed.
4. Add the eggs one at a time, beating well after each addition and stopping to scrape down sides as needed, about 45 seconds.
5. Beat in the vanilla and lemon extracts until incorporated, about 15 seconds.
6. Gradually add the flour mixture to the sugar mixture alternating with the sour cream mixture; beginning and ending with the flour mixture.
7. Beat on low speed just until combined after each addition.
8. Gently spoon the batter into the prepared loaf pan, and smooth the top with an offset spatula. Gently tap the loaf pan on counter to release any large air bubbles.
9. Bake the cake until it is golden-brown and a cake tester inserted in center comes out clean, about 55 minutes.
10. Let the cake cool in the pan on a wire rack 5 minutes.

To make the lemon syrup

1. While the cake is cooling, stir together sugar and lemon juice in a small saucepan. Cook, stirring often, over medium-low until sugar is dissolved, about 2 minutes.
2. Increase the heat to medium-high and bring to a simmer. Simmer, stirring occasionally for about 1 minute
3. Remove from the heat and set aside.
4. Brush about one-third of the Lemon Syrup evenly over top of Cake. Let stand 5 minutes.
5. Turn out the cake from loaf pan onto a wire rack.
6. Brush the bottom and sides of the cake with remaining Lemon Syrup.
7. Let the cake cool completely, top side up, on wire rack, about 1 to 2 hours.

To make the lemon glaze

1. Whisk together the confectioners’ sugar and salt in a small bowl.
2. Gradually add the lemon juice, one teaspoon at a time, whisking until smooth to the desired consistency.
3. Using the tines of a fork, lightly drizzle the glaze over the pound cake. Let the lemon glaze stand for about 15 minutes until lemon glaze is set.
4. It’s finally done! Slice and serve.

-------------------------------------------
ChefSecret:  For a smooth mix, bring your butter, eggs and sour cream to room temperature. For the most tender crumb, avoid overmixing the batter once the dry ingredients go in. Mix only to combine for the best results. Bake just until the cake springs back: Overbaking can dry out the pound cake. Brush the syrup over the cake while warm to make sure it soaks up every last drop. For a glaze that coats the cake without absorbing it, mix in the lemon juice a bit at a time until the glaze is thick, but pourable. Test a spoonful on the cake before drizzling to check the consistency.

Quip of the Day:  Q. What’s a dog catcher's favorite food?  A. Pound cake.
-------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
-------------------------------------------
How you doin’? I’ve been on a “lemon kick” lately which explains my latest lemon sauces, lemon cookies and now Lemon Pound Cake. My recipe for this cake is not bashful when it comes to the lemon flavor—it has lemon zest, lemon juice and lemon extract in the cake, syrup and glaze. It’s loaded with “pucker power.”
 
My Lemon Pound Cake is tender and moist without blobs of frosting. Following the recipe, you’ll find the sweetness from the syrup that's brushed on the top and sides, with more coming from the powdered sugar-based glaze. It’s a balanced dessert for people who appreciate sweet-tart flavors.
 
During the days of covered wagons forging toward the west, pound cakes were a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs and sugar and were made in a cast iron loaf pan on the edge of a live fire. They were glazed with syrup, and had a heavy coat of icing to keep them moist and fresher longer. That would be a little too heavy by today’s standards
 
The classic pound cake allows for many variations like poppy seeds, crystallized or ground ginger, nutmeg, cinnamon, cardamom or other spices for a unique twist. You can also fold in candied lemon peel, berries, shredded coconut, chopped almonds or pecans, white chocolate or flavored baking chips for a twist and contrasting texture. You can also finish the cake off with glazes made with a splash of limoncello, Grand Marnier, or rum to make the soaking syrup with a boozy touch.
 
This pound cake can remain fresh (covered) at room temperature for several days.
 
Prep time:  30 minutes
Bake time:  55 minutes
Cool time:  1-2 hours
Yield:  10 servings
 
Ingredients
 
For the cake
1-1/2 cups all-purpose flour, plus more for dusting the loaf pan
1/2 teaspoon fine kosher salt
1/4 teaspoon baking soda
1/2 cup sour cream, at room temperature
1/4 cup freshly squeezed lemon juice, divided
1 cup granulated sugar
1 stick (4 oz.) unsalted butter, softened, plus more for dusting the loaf pan
3 tablespoons grated lemon zest
3 large room temperature eggs
1 teaspoon pure vanilla extract
1/2 teaspoon lemon extract
 
For the lemon syrup
1/4 cup granulated sugar
1/4 cup fresh lemon juice
 
For the lemon glaze
1 cup confectioners’ sugar
1/8 teaspoon fine kosher salt
1-1/2 tablespoons freshly squeezed lemon juice
 
Directions

1. Preheat an oven to 350° F.
2. Butter and flour sides and bottom of an 8 1/2- x 4 1/2-inch loaf pan.

To make the cake

1. Whisk together the flour, salt and baking soda in a medium bowl until combined and set aside.
2. Whisk together the sour cream and lemon juice in a small bowl until smooth and set aside.
3. Beat the sugar, butter, and lemon zest with a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, 3 to 5 minutes, stopping to scrape down sides as needed.
4. Add the eggs one at a time, beating well after each addition and stopping to scrape down sides as needed, about 45 seconds.
5. Beat in the vanilla and lemon extracts until incorporated, about 15 seconds.
6. Gradually add the flour mixture to the sugar mixture alternating with the sour cream mixture; beginning and ending with the flour mixture.
7. Beat on low speed just until combined after each addition.
8. Gently spoon the batter into the prepared loaf pan, and smooth the top with an offset spatula. Gently tap the loaf pan on counter to release any large air bubbles.
9. Bake the cake until it is golden-brown and a cake tester inserted in center comes out clean, about 55 minutes.
10. Let the cake cool in the pan on a wire rack 5 minutes.

To make the lemon syrup

1. While the cake is cooling, stir together sugar and lemon juice in a small saucepan. Cook, stirring often, over medium-low until sugar is dissolved, about 2 minutes.
2. Increase the heat to medium-high and bring to a simmer. Simmer, stirring occasionally for about 1 minute
3. Remove from the heat and set aside.
4. Brush about one-third of the Lemon Syrup evenly over top of Cake. Let stand 5 minutes.
5. Turn out the cake from loaf pan onto a wire rack.
6. Brush the bottom and sides of the cake with remaining Lemon Syrup.
7. Let the cake cool completely, top side up, on wire rack, about 1 to 2 hours.

To make the lemon glaze

1. Whisk together the confectioners’ sugar and salt in a small bowl.
2. Gradually add the lemon juice, one teaspoon at a time, whisking until smooth to the desired consistency.
3. Using the tines of a fork, lightly drizzle the glaze over the pound cake. Let the lemon glaze stand for about 15 minutes until lemon glaze is set.
4. It’s finally done! Slice and serve.

-------------------------------------------
ChefSecret:  For a smooth mix, bring your butter, eggs and sour cream to room temperature. For the most tender crumb, avoid overmixing the batter once the dry ingredients go in. Mix only to combine for the best results. Bake just until the cake springs back: Overbaking can dry out the pound cake. Brush the syrup over the cake while warm to make sure it soaks up every last drop. For a glaze that coats the cake without absorbing it, mix in the lemon juice a bit at a time until the glaze is thick, but pourable. Test a spoonful on the cake before drizzling to check the consistency.
Quip of the Day:  Q. What’s a dog catcher's favorite food?  A. Pound cake.
-------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #Dessert #Cake #SourCreamLemonPoundCake #LemonPoundCake #PoundCake #LemonZest #LemonJuice #FreshLemons #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                        ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Several years ago Perspectives created 54 (yes, count 'em!) different chocolate ice cream formulations for one of our clients. Each of these flavors started with a 22% butterfat base… that’s a good 6% to 10% more richness than most ordinary commercial ice creams. 
 
Ice cream is a frozen dessert typically made from milk or cream that has been sweetened with either sugar or an alternative, and a flavor, such as cocoa or vanilla, or with fruit, such as strawberries or peaches. My recipe chooses to go for an explosive flavor of chocolate—creating Quadruple Chocolate Ice Cream.
 
The origins of frozen desserts are murky at best, although several accounts exist about their history. Some sources say the history of ice cream began in Persia in 550 BC. A Roman cookbook dating back to the 1st century includes recipes for sweet desserts that are sprinkled with snow, and there are other Persian records from the 2nd century for sweetened drinks chilled with ice.
 
Ice cream production became easier with the discovery of the endothermic effect. Prior to this, cream could be chilled easily but not frozen. The addition of salt to water lowered the melting point of ice, drawing heat from the cream and allowing it to freeze. Pretty neat, huh?
 
The technique of freezing was not known from any European sources prior to the 16th century. By the latter part of the 17th century sorbets and ice creams were all the rage made using this process.
 
Marco Polo is often credited with introducing sorbet-style desserts to Italy after learning about them during his travels to China. According to a legend, the Italian duchess Catherine de' Medici introduced flavored sorbet ices to France when she brought Italian chefs with her to France upon marrying the Duke of Orléans (Henry II of France) in 1533.
In 1686, Italian Francesco dei Coltelli opened an ice cream café in Paris, and the product became so popular that during the next 50 years, another 250 cafés opened in Paris.
 
The secret English recipe for making ice cream was written as follows:
 
Take Tin Ice-Pots, fill them with any Sort of Cream you like, either plain or sweeten'd, or Fruit in it; shut your Pots very close; to six Pots you must allow eighteen or twenty Pound of Ice, breaking the Ice very small; there will be some great Pieces, which lay at the Bottom and Top: You must have a Pail, and lay some Straw at the Bottom; then lay in your Ice, and put in amongst it a Pound of Bay-Salt; set in your Pots of Cream, and lay Ice and Salt between every Pot, that they may not touch; but the Ice must lie round them on every Side; lay a good deal of Ice on the Top, cover the Pail with Straw, set it in a Cellar where no Sun or Light comes, it will be froze in four Hours, but it may stand longer; then take it out just as you use it; hold it in your Hand and it will slip out. When you wou'd freeze any Sort of Fruit, either Cherries, Raspberries, Currants, or Strawberries, fill your Tin-Pots with the Fruit, but as hollow as you can; put to them Lemmonade, made with Spring-Water and Lemmon-Juice sweeten'd; put enough in the Pots to make the Fruit hang together, and put them in Ice as you do Cream.
 
Enough about ice cream’s long and glorified history, let’s make my favorite dessert—ice cream—now!
 
All of your favorite ice cream toppings can go on Quadruple Chocolate Ice Cream, however, there's enough white, milk and dark chocolate chunks in this ice cream recipe that you might not want any toppings at all!
 
Prep time:  15 minutes
Cook time:  10 minutes
Chill time: 20 minutes
Freezing time: 4-24 hours
Yield:  Serves 6-8
 
Ingredients
6 cups whole milk
1-1/4 cup sugar
12 large egg yolks, beaten
6 ounces bittersweet chocolate, chopped and melted
3 cups whipping cream
3 ounces chopped dark chocolate
3 ounces chopped milk chocolate
3 ounces chopped white baking chocolate
 
Rock salt and crushed ice for ice cream makers, if using.
 
Directions

1. In a large saucepan combine 3 cups of the milk, the sugar and egg yolks.
2. Cook the custard over medium, stirring constantly with a heatproof rubber scraper, until the custard coats the back of the scraper.
3. Remove from the heat.
4. Whisk in melted bittersweet chocolate until combined and smooth.
5. Transfer to a large bowl.
6. Whisk in the cream and the remaining milk.
7. Let cool for 20 minutes.
8. Cover the surface of custard with plastic wrap.
9. Chill 4 to 24 hours.
10. Freeze the chilled custard in a 4- to 5-qt. ice cream freezer according to manufacturer’s directions.
11. Add the chopped chocolates during the last few minutes of churning.
12. Transfer gelato to a freezer container and freeze until firm, at least 4 hours.

ChefSecret:  If adding particulate to your ice cream, freeze the inclusions before adding them to the near-frozen custard. They will deliver better texture in the finished product.

Quip of the Day:  Q. Did you hear they passed a law banning ice cream?  A. Don’t worry, it was ruled un-cone-stitutional!.
------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Dessert #IceCream #ChocolateIceCream #HomemadeIceCream #QuadrupleChocolateIceCream #BittersweetChocolate #DarkChocolate #MilkChocolate #WhiteChocolate #IScream4IceCream #WeAllScream4IceCream #SummerFun #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? In previous posts you already know that Joan has been asking me to develop more salads and healthy recipes. Well, here is a Wisconsin Salad—just as Joan has asked—and it’s even from her native Milwaukee!
 
It’s a heaping bowl of chopped apples, Snickers and Payday pieces with a  burnt caramel drizzle. It’s time to Make America Fun Again (MAFA)!
 
Long before “candy salad” was a trend on social media, Midwesterners were dressing chopped-up fruit with whipped cream and pudding, adding in diced candy bars, and calling it “salad.” This one is one of the greatest of them all.
 
We can debate the merits (and I am sure I will have to) of calling anything dressed in whipped cream and topped with caramel a “salad,” but what’s not up for debate is how delicious this cool, creamy treat is and how perfect it is for midwestern potlucks and parties.
 
Unlike some other popular dessert salads like Ambrosia salad or Jello salad, Wisconsin Salad doesn’t have a clear origin story—maybe it just came out of my dreams. Some sources say it’s from the influence of Scandinavians who may have adapted their beloved römmegröt—a sweet porridge of cooked flour, milk and sour cream, often served with fresh fruit and nuts—with ingredients that they had in the American Midwest.
 
Couple that idea with a general trend towards convenience foods like instant pudding mix and Cool Whip in the 1950s, and dessert salads like this one were born.
 
I prefer vanilla pudding, but you can also try this recipe with other instant pudding flavors—cheesecake, chocolate and butterscotch are popular alternatives. As for whether the apple truly makes this dish a salad or not, Wisconsin Salad really depends on “which end of the table it is served on.”
 
Wisconsin Salad is made with just a few ingredients. It is a crunchy, creamy, sweet-and-tart dessert that will become at least once a year family favorite.

                                                                                                                                                                                                                      credit: Simply Recipes 
Prep time:  15 minutes
Chill time:  1 hour
Yield:  10 servings
 
Ingredients 
3/4 cup whole milk
1 (3.4-ounce) box vanilla instant pudding mix (I prefer Jell-O brand)
3 medium chopped Granny Smith apples (about 1 pound total)
4 full-size Snickers candy bars
3 full-size Payday candy bars
1 (8-ounce) container thawed whipped topping (such as Cool Whip)
1/2 cup homemade burnt caramel sauce, for serving (see recipe below)
 
Directions

1. In a large mixing bowl, combine the milk and pudding mix and stir until smooth. Set the pudding aside while you core and chop the apples and Snickers and Payday bars into bite-sized pieces.
2. Reserve about 1/2 cup of diced apples and Snickers and Payday for topping the salad.
3. Fold the whipped topping into the pudding mixture until mostly smooth.
4. Add the apples and Snickers and Payday pieces and stir to incorporate.
5. Chilling the “salad for about an hour until the pudding set completely.
6. Just before serving, sprinkle with the reserved diced apples and Snickers and Payday pieces on top
7. Drizzle with homemade burnt caramel sauce.
8. This salad holds really well refrigerated for about 2 days.

                                Choclatique Homemade Burnt Caramel Sauce
 
In just 12 minutes with only sugar, butter, and cream, you'll have the best caramel sauce you've ever tasted. By burning the sugar, you get a more nuanced flavor just like we used to make at Choclatique. Making your own caramel sauce from scratch is a lot easier than you might think! It takes practically no time at all.
 
To make caramel sauce, first you start by heating white granulated sugar in a deep, thick-bottomed, sturdy pan. As the sugar heats, it will melt and start to "caramelize" changing color and creating caramel flavors. Bring it up to the burn until it starts to smoke a little.  Once the sugar has dissolved and turned dark brown, add the butter. The heat of the burnt sugar will melt the butter and create even more wonderful flavors. After the butter has melted, carefully add the heavy whipping cream. This will turn the caramel mixture into a creamy sauce.
 
When you add cream to the caramel mixture the hot caramel will bubble up. You want to make sure you have a pan that will not overflow when this happens.
 
Safety First!  Be extra careful while cooking the sugar, as with any candy making process. Once the sugar has melted it is much hotter than boiling water.
 
Cook time:  12 minutes
Yield:  1 cup+
 
Ingredients 
1 cup granulated sugar
6 tablespoons unsalted butter
1/2 cup heavy cream
 
Directions

1. Have all ingredients ready to go—making caramel is a fast process that cannot wait while you look for ingredients.
2. Heat the sugar on moderately high heat in a deep, heavy-bottomed 2-quart or 3-quart saucepan. The sugar will begin to melt in a minute or two. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. The sugar will form clumps and will start to melt at the edges of the pan.
3. As the sugar starts to melt, lower the heat a bit to keep the sugar from really burning.
4. Keep whisking until all of the sugar has melted. It will clump up quite a bit but just keep stirring. Once all of the sugar has melted, stop stirring. You can swirl the pan a bit if you want.
5. Use a wet pastry brush to mop down the sides of the pan as the sugar melts, ensuring every crystal is incorporated.
6. As soon as all of the sugar crystals have melted (the liquid sugar should be dark brown in color, almost burnt), add the butter to the pan.
7. Whisk until the butter has melted. If your caramel clumps up after adding the butter, keep stirring it over the heat until it’s smooth again before adding the cream.
8. Once the butter has melted, take the pan off the heat.
9. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. When you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that holds at least 2 quarts, preferably 3 quarts.
10. Whisk until caramel sauce is smooth.
11. Let the caramel cool in the pan for a couple minutes, then pour into a clean, dry glass mason jar and let it sit to cool to room temperature.
12. Cover and store it in the refrigerator for up to 2 weeks.
13. To reheat the caramel, microwave for 30-second intervals, heating just until warm and pourable.

ChefSecret:  If you are having problems with sugar burning before it is all melted, you might try adding a half cup of water to the sugar in the beginning of the process. This will help the sugar dissolve and heat more evenly. It will also take quite a bit longer to caramelize the sugar.

Safety First!  Be extra careful while cooking the sugar, as with any candy making process. Once the sugar has melted it is much hotter than boiling water.
 
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Quip of the Day:  I had a disturbingly long dream that I was making a salad—I was tossing all night!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Salad #Dessert #WisconsinSalad #CaramelSauce #Choclatique #BurntCaramel #Snickers #Payday #Pudding #GrannySmith #CoolWhip #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2025