You didn’t think I’d let Christmas go by without pralines, did you? I’m not capable of such cruelty.
I always tweak the original recipe ever so slightly. This year, I toasted the pecans before adding them to the sugar mixture. That simple step yielded tons of pecan flavor and has earned it a permanent spot in the praline repertoire.
recipe after the jump
…and a side of insulin.
I’ll continue to post about pralines every year because they really are one of my favorite things of the season. It just doesn’t feel like Christmas until I have my first bite. After my 20th bite, it just feels like I need a nap.
recipe after the jump
Hi, everyone. For the second year in a row, I’m afraid my schedule won’t allow for an annual Advent Calendar. (For honestly annual Advent Calendars past, see the 2007 & 2008 installments.) Part of the craziness is just my day job, which always astounds me with its busy-ness — you’d think I’d get used to holiday madness after working for a clothing retailer for 10 years, wouldn’t you? — but also
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I have a photo assignment! I’ll be shooting photos for a cookbook (not my own) starting next weekend!!!! It’s really just a dream come true, as clichéd and silly as that sounds, especially because I’ve toyed with giving up on this blog so many times. But without it I certainly never would have learned enough about photography to even consider doing this for a living. (Just putting it out there, universe…)
Anyway, instead of the Advent Calendar, I’m hoping to squeeze in a few posts on easy-to-make treats that might be nice for […]
What? Like I’m not going to make truffles at Christmas? I adapted Alton Brown’s recipe by adding minced mission figs to the ganache, and while the truffles were delicious, they were truly a lot of work. I may just leave this one to the experts in the future.
For the 2007 Advent Calendar, click here.
recipe after the jump
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