Things have been a little/lot quiet around here as I twerk on the book (coming down the home stretch!) but I figured enough was enough so I’m here today to shout from the rooftops about my friend Shauna‘s new book Real Sweet.
The book is great, Shauna’s great. I don’t even want to think about the amount of work and testing that went into all the recipes, and to really place the diamond in the crown, every headnote makes me smile. She knows her way around funny.
The whole idea behind the book is that you’re baking with all natural sugars, nothing super refined, which is great because Shauna basically just did all this work so I could feel better about eating more desserts. Most of the recipes call for sugars that are new to my kitchen, which very much excites me in a weird way, but before I went out to get those I decided to take this beast for a spin. I mean, come on. Caramelized. Honey.
Am I the last one to this party? If I am it sure as hell is fashionably late. tbh I really don’t like honey in it’s bear to table state, there’s something about the flavor that I’m just meh about, but I figured I’d try cooking it down and ohmygod you guys. Total game changer. Total Ramonaeyes.
It takes on a sort of nutty profile that I just want to try and put in a million different desserts. Let’s not cross our fingers and friendship bracelets, but I feel a frozen yogurt with this treatment in the near future, and also this to sweeten a cream cheese frosting would be so great.
I know some of you reading this are like thanks asshole for this summer dessert when it’s snowing here but honestly it’s shorts weather already here in Southern California and I just want to lay around with no pants on and watch Broad City.*
*that last bit is kind of an everyday thing.
Last bit! GO BUY SHAUNA’S BOOK. If you like baking or want to experiment then this book is perfect. Go over here to Shauna’s site for even more of a book run down, and an awesome giveaway (!) that’s still good for a few more days.