An ultra-sweet sugar made from boiling maple sap down until only a granulated sugar remains.
Hen’s eggs are the most common eggs used in cooking and baking, although, many other fowl’s eggs , such as duck, goose, and quail, are eatable. Egg shells may be brown or white, depending on the breed of the hen. Shell color does not impact the flavor.
Yolks contain all of the egg’s fat and cholesterol
“A layer of fresh vanilla-rose marshmallow and chocolate ganache sandwiched between two freshly baked honey-cinnamon grahams, smothered in milk or dark chocolate, left plain or topped with walnuts, pecans, and gray sea salt.” That’s Heather Foley’s signature S’mores Bar&hellip Continue reading →
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