Stacey Makes It

For those few of you who have gotten to try these caramels, yes, this is THE caramel recipe. I had debated publishing this recipe, but then I decided that I'm never going to make money via my food creations, and really I want to be an author instead, thus exchanging one impossible dream for another. :)  So, without further ado... Stacey's Caramel Recipe : 1.5c heavy cream, organic 2.25c whole milk, organic 3c sugar, organic 1 vanilla bean 1.5c glucose 3/4 stick (6 tbs) of butter, organic Oiled parchment paper in 7x7" and 10x10" cake pans Candy thermometer First, a WARNING : Caramel takes forever to make.  So be ready to have at least 2 hours to do the first part.  Since I needed extra caramel, this is 1.5x my normal recipe where I would only fill the 10x10" cake pan.  I should also note that you need the really sturdy cake pans that won't warp.  If you use cake pans or jelly roll pans that warp, your caramel is going to be all different thickne

This is my version of Jacques Torres' recipe... Stacey's Chocolate Chip Cookie Ingredients: 1 1/4c brown sugar, organic 1c + 2 tbs sugar, organic 2 1/2 sticks salted butter, organic 1 1/2 tbs vanilla bean paste 2 eggs, organic 1 1/4tsp baking soda 1 1/2 tsp baking powder 1 1/2 tsp sea salt 2c unbleached flour, organic 1 1/2c whole wheat flour, organic 3 tbs cornstarch 1 1/4 lb semi-sweet Guittard chocolate chips (3 1/4c chips) Wilton Cookie Sheets First I preheated the oven to 350F.   I microwaved the butter a little so that it would be soft and then I added it and the standing mixer bowl with the sugar and vanilla.  I mixed until fluffy.  Then I added the eggs one at a time, and blended again until fluffy. You're supposed to blend all the dry ingredients separately, but I'm lazy so I just dump them all on top.  This is the amazing part that I just found out.  Change out the batter mixing attachment for the dough attachment and you don't get fl

Ode #5 to the Flavor Bible .  Flavor Bible... you complete me... Stacey's Cinnamon Ginger Rum Cake Ingredients: 1c unbleached white flour, organic 1c whole wheat flour, organic 2 tbs cornstarch 1.5c sugar, organic 2 tsp cinnamon 1 tsp salt 1 tsp baking soda 1 tsp baking powder 2 eggs, organic 1/3c canola oil, organic 1c whole milk, organic 1/3c water 1/3c dark rum 1.5-2tbs grated fresh ginger 9x9" cake pan with cake liner, 3 silicone cupcake cups First I preheated the oven to 350F and then I combined the dry ingredients in a large bowl.  Then I combined the eggs and the oil and whisked it a bit.  I grated the ginger into the rum, and then added that to the eggs and oil.  I added the water to the milk in another measuring cup.  I poured the ginger mixture into the dry ingredients and then about 1/2 a cup of the water/milk mixture into the dry ingredients as well.  I microwaved the rest of the water/milk for 2 minutes to get it hot while I stirred the batter

I love mint, chocolate, and marshmallows so I decided to mash these all together for Father's Day and give it to my Dad.  I just used my Half Batch Marshmallow recipe , but I took out the vanilla and added 1 ounce of Creme de Menthe liqueur and a tiny bit (like a pinch) of blue powdered food coloring at about the halfway point during the aerating. The resulting slab was only slightly blue green, but once the chocolate was on it, the marshmallow seemed a bit more colorful for some reason. I put a layer of Guittard milk chocolate on one side, instead of cutting them and rolling them in the cornstarch/powdered sugar mixture, to make them easier to dip. Once the chocolate set, I turned the slab over onto the chocolate side and cut squares out for dipping. Then all the happy little cubes went for a swim, one by one into tempered milk chocolate  and I fished them out with my dipping fork. Once the coating set, I drizzled a little bit more chocolate on them for a nice deco