Table of contents

Apple Butter Muffins With Streusel 5-8

Buttermilk Baked Donuts 9-12

Cacao Nib Shortbread 13-16

Caramelized White Chocolate Tarts 17-20

Carrot Cardamom Cupcakes With Ermine Frosting 21-24

Chocolate Cognac Hazelnut Truffles 25-28

Coconut Berry Panna Cottas 29-32

Lemon Basil Granita 33-36

Malted Chocolate Marshmallows 37-40

Mexican Chocolate Pudding Pie 41-44

Mini Passionfruit Pavlovas 45-48

Salted Cashew Rosemary Brittle 49-52

Apple Butter Muffins
With Streusel
This is one of my
favorite recipes for soft
and fluffy muffins.
Delicious for morning,
noon or night, this
recipe will sprinkle some
joy into your day!
Recipe Difficulty:
• Medium

Recipe Time:
• 40 Minutes

Servings:
• 12 muffins

Extras:
• 12 cup
muffin pan,
bowls, whisk,
mixer with paddle
attachment, wire
rack

5
 Ingredients
For the muffins
1 cup (145 g) all-purpose flour
1 cup (142 g) whole wheat flour
2 Tsp. baking powder
1 Tsp. baking soda
1/2 Tsp. kosher salt
1 Tsp. cinnamon
1/2 Tsp. ground ginger
1/2 cup brown sugar
1 1/4 cups apple butter
1 stick unsalted butter, softened at room temperature
1 egg
1/4 cup buttermilk
1 Tsp. pure vanilla extract

For the streusel

2 Tbsp. all-purpose flour
1/2 Tsp. cinnamon
1/4 cup brown sugar
6 Tbsp. rolled oats
1/4 cup chopped pecans
1/2 Tsp. kosher salt
3 Tbsp. butter, diced
2 Tsp. apple butter

6
 Apple Butter Muffins With Streusel
Preheat oven to 350º F and line a muffin pan with 12 muffin cups.

In a medium bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon &
ginger. In a small bowl, whisk together buttermilk and vanilla.

In the bowl of a stand mixer fitted with paddle attachment, beat brown sugar, apple butter
and unsalted butter until well combined, about 3 minutes. Add in the egg and beat until
fluffy, another minute. Add in half of the flour mixture, then the buttermilk mixture, and
then the remaining flour. Beat until just combined, do not over mix. Spoon batter into
muffin cups, filling each about 3/4 full.

Sprinkle the streusel on top of the muffin batter and press it down slightly into the batter.
This keeps it from falling off while baking.
Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Transfer
to a wire rack to cool for 5-10 minutes before removing from the pan and serving.

Streusel
Using a fork, stir together the flour, cinnamon, brown sugar, oats, pecans, salt and apple
butter until well combined. Add in the diced butter using a pastry cutter or your hands, mix
well pinching slightly.

NOTES

7
8
 Buttermilk Baked
Donuts These amazing baked donuts
offer a modern and healthier
take on a nostalgia-inducing
delicious old-fashioned treat.
You can enjoy them in the
morning with a cup of coffee or
in the evening while sipping
your favorite tea. What a great
way to start or finish the day!
Recipe Difficulty:
• Medium

Recipe Time:
• 35 Minutes

Servings:
• 18 donuts

Extras:
• Donut pan,
bowls, whisk,
rubber spatula,
piping bag, wire
rack, parchment
paper

9
 Ingredients
For the donuts
2 cups all-purpose flour
1/2 cup whole wheat flour
3/4 cups granulated sugar
2 Tsp. baking powder
1/4 Tsp. fresh ground nutmeg
1 Tsp. kosher salt
1 cup buttermilk
2 eggs, beaten
2 Tsp. pure vanilla extract
5 Tbsp. butter, melted and slightly cooled

For the glaze

2 cups confectioners' sugar
2-3 Tbsp. milk
2 Tsp. vanilla extract

10
 Buttermilk Baked Donuts
Preheat the oven to 350º F and spray donut pans with nonstick cooking spray.
In a medium bowl, whisk together the flours, sugar, baking powder, nutmeg and salt.

In a separate bowl, whisk together the buttermilk, eggs, vanilla and butter. Fold the dry
mixture into the wet mixture with a rubber spatula and stir until just combined. Fill a piping
bag or ziplock bag with batter and snip the corner of the bag. Fill each donut cup about
half full, just to the top of the raised center. Bake for 8-10 minutes or until the donuts
spring back when touched. Transfer to a wire rack while you make the glaze.

Glaze
Make the glaze by whisking the confectioners' sugar, milk, and vanilla. Add more milk if
needed. While the donuts are still warm, dip them in the glaze and set them on a wire rack
placed over parchment paper until the glaze has set.

NOTES

11
12
 Cacao Nib
Shortbread
An easy and delicious
recipe that you can
enjoy at home or on
the go. This indulgent
little treat will sweeten
up your day!

Recipe Difficulty:
• Easy

Recipe Time:
• 60 Minutes

Servings:
• 10-12 rectangles

Extras:
• 8 inch
square baking
pan, parchment
paper, bowls,
whisk, mixer
fitted with paddle
attachment
13
 Ingredients

1 ¼ cups all-purpose flour

2 Tbsp. cornstarch
½ Tsp. fine sea salt
¾ cup unsalted butter, slightly softened
1/3 cup sugar
¼ cup cacao nibs
2 Tsp. vanilla paste

14
 Cacao Nib Shortbread
Preheat oven to 325º F. Line an 8 inch square baking pan with two strips of parchment
paper that fit the pan both vertically and horizontally, leaving a 2 inch overhang on all
sides.

In a small bowl, whisk together the flour, cornstarch and salt. In the bowl of a stand
mixer fitted with the paddle attachment, beat the butter and sugar on medium high
speed until creamy, 2 to 3 minutes. Reduce the speed to medium-low, add the flour
mixture, and beat until just incorporated (the dough will be pretty stiff). Beat in the
cacao nibs and vanilla paste, just until incorporated. Press the dough into the prepared
pan and prick the surface all over with a fork.

Bake for about 35 minutes or until the edges are golden brown. Cool slightly in the pan
and then cut into rectangles, leaving them in the pan. Cool completely.

NOTES

15
16
 Caramelized White
Chocolate Tarts

Recipe Difficulty:
• Hard

Recipe Time:
• 90 Minutes

Servings:
• 6 mini-tarts Perfect to satisfy even the
most extreme of sweet-tooths,
Extras:
• Food these sinfully irresistible
processor, mini treats will be the talk of the
tart pans, foil or town, so be sure to share with
parchment paper,
your loved ones!
pie weights (or
beans), heatproof
bowl, saucepan,
whisk 17
 Ingredients
For the tart crust
6 oz. all-purpose flour
3.5 oz. cold unsalted butter, cut into cubes
1 oz. confectioners’ sugar
1 egg yolk
1 Tbsp. cold water

For the caramelized white (or blonde) chocolate ganache:

2/3 cup whipping cream
2 Tbsp. unsalted butter
12 ounces Blonde Chocolate (recommended: Valrhona Dulcey 32%)

18
 Caramel White Chocolate Tarts
Pulse flour, unsalted butter, and confectioners’ sugar in food processor until butter is the
size of small peas. Add the egg yolk and cold water and pulse until mixture comes together
and forms a ball.
Divide dough into 6 equal parts and press into mini tart pans with your fingers, making sure
the dough is an even thickness across the bottom and sides. Let tart pans rest in refrigerator
for an hour. Preheat oven to 375º F while tarts are resting. Prick the bottom and sides of
each tart lightly with a fork, then line with foil or parchment paper and fill with pie weights
or beans.
Bake for 10 – 15 minutes, until tart dough is dry and then remove weights and foil/parch-
ment and bake for 5 minutes more or until the bottom of the tart is golden brown.
Remove tarts from oven and cool to room temperature. Prepare the blonde chocolate
ganache filling.

Caramelized White (Or Blonde) Chocolate Ganache

Place 12 ounces of blonde chocolate in heatproof bowl. Set aside. In a small saucepan,
bring cream and butter just to a boil. Remove from heat and pour over blonde chocolate
pieces. Let sit for about 3 minutes. Whisk ganache until smooth. Cool slightly, then pour
evenly into tart shells and let sit at room temperature until cool and set.
Top tarts with raspberries, whipped cream or cocoa nibs.

NOTES

19
20
 Carrot Cardamom
Cupcakes With
Ermine Frosting
This perfect combination of flavors conjures up images of cozy Sunday afternoons,
spent with a hot cup of tea, classic novel and a sweet slice of cake. The delicious
version of a classic that fits perfectly in your hand, comes with a decadent
frosting, fit for any time of the day or mood.

Recipe Difficulty:
• Hard

Recipe Time:
• 80 Minutes

Servings:
• 12 cupcakes

Extras:
• 12 cup cupcake
pan, bowls, whisk,
mixer fitted with
paddle attachment,
paper liners, wire
rack, saucepan, fine
mesh strainer,
plastic wrap 21
 Ingredients
For the cupcakes
1 ½ cups all-purpose flour
2 Tsp. ground cinnamon
½ Tsp. freshly ground nutmeg
½ Tsp. cardamom
1 Tsp. baking powder
¼ Tsp. baking soda
½ Tsp. fine sea salt
1 cup lightly packed light brown sugar
¾ cup vegetable oil
¼ cup buttermilk, shaken
2 large eggs
1 Tsp. pure vanilla extract
2 large carrots, finely grated (1 ¾ cups grated)

For the cardamom ermine frosting

1 cup whole milk
1 cup granulated sugar
4 Tbsp. plus 2 Tsp. all-purpose flour
large pinch of fine sea salt
8 oz (2 sticks) unsalted butter at cool room temperature
1 Tsp. vanilla extract
½ Tsp. cardamom

22
 Carrot Cardamom Cupcakes
Preheat the oven to 350º F. Line a 12 cup cupcake pan with paper liners.

In a medium bowl, whisk together the flour, cinnamon, nutmeg, cardamom, baking
powder, baking soda and salt.

In the bowl of a stand mixer fitted with the paddle attachment, beat the brown sugar, oil,
buttermilk, eggs and vanilla on medium-high speed until smooth, 1 minute. Reduce the
speed to low and add half the flour mixture, then the carrots, then the remaining flour
mixture, beating until just blended after each addition.

Divide the batter evenly among the liners and bake until the tops are just dry to the touch
and a toothpick inserted into the center comes out clean, 21 to 23 minutes. Transfer the
pan to a wire rack and cool completely before frosting with Cardamom Ermine frosting.

Cardamom Ermine Frosting

In a medium saucepan, combine the milk, sugar, flour, and salt. Bring to a boil over
medium heat, whisking constantly.
Continue to whisk at a low boil until thick enough to coat the back of a spoon. Pour
through a fine mesh strainer into a bowl and put plastic wrap on the surface to keep a skin
from forming. Cool to room temperature.
Stir in the vanilla and cardamom to the cooled mixture.
In a stand mixer fitted with a paddle attachment beat butter until light and fluffy. Pour in
cooled mixture a little at a time, mixing well between additions, until light and creamy. If
it looks curdled, just keep beating. It will come together into a light and creamy frosting.

NOTES

23
24
 Chocolate Cognac
Hazelnut Truffles
Truffles always feel special. These ones are exquisite
from the very first bite! They make the perfect gift for
someone special: rich, delicious & thoughtful, they will
warm your heart and stomach!

Recipe Difficulty:
• Hard

Recipe Time:
• 30 Minutes

Servings:

YUM!
• 30 truffles

Extras:
• Saucepan,
wooden spoon or
rubber spatula,
plastic wrap, sheet
tray lined with
parchment, bowls,
microwave-safe
bowl 25
 Ingredients
For the ganache
1 cup heavy cream
1/2 cup sugar
9 ounces good quality dark chocolate, finely chopped
4 Tsp. cognac
1 1/2 cups chopped hazelnuts

For the chocolate coating and dusting

12 ounces good quality dark chocolate, finely chopped
1 cup unsweetened cocoa powder

26
 Ganache truffles
Place chopped chocolate in a medium-sized shallow bowl; set aside.
In a small saucepan, bring the cream and sugar to a heavy simmer and cook, stirring often
with a wooden spoon or rubber spatula, until sugar dissolves. Pour the hot mixture over the
chopped chocolate and let stand for 1 minute. Stir in the cognac until smooth and then stir
in the chopped hazelnuts. Press a piece of plastic wrap directly on the surface of the
ganache and refrigerate until firm, 3-4 hours.

Spoon out (approximately) a 3 tsp. sized mound of ganache and roll/shape into a ball and
place on a sheet tray lined with parchment (they should be about 1 1/2 inches big). Don’t
worry if it’s not a perfectly shaped ball. You can shape once they are firm. Place plastic
wrap on top of ganache and refrigerate the chocolate until firm, one hour.

Chocolate coating and chocolate dust

Pour cocoa powder in a shallow bowl.

In a separate microwave-safe bowl, melt 12 ounces of dark chocolate in 20-second inter-

vals, stirring between intervals, until just melted (this takes about 80 seconds). Stir until
smooth.

Roll each ganache ball into the melted chocolate, allow excess to drip off, and then place
on parchment paper. Allow the chocolate to harden just slightly but not fully. It should still
look shiny. Roll each dipped truffle in cocoa powder and place back on parchment
paper-lined sheet tray. Alternatively, you can sprinkle cocoa powder on top of the truffles
and gently roll them around in excess cocoa. Place truffles in the refrigerator until ready to
serve, at least 2 hours. Before serving, gently shake the truffles in a sieve or fine mesh
strainer to remove excess cocoa powder.

NOTES

27
28
 Coconut Berry
Panna Cottas
The perfect dessert
for Summer is here:
light, tasty and
flavorful - the
best treat to
help beat the
summer heat!
Recipe Difficulty:
• Easy

Recipe Time:
• 30 Minutes

Servings:
• 6 servings

Extras:
• Bowls,
saucepan, whisk

29
 Ingredients
For the panna cottas
4 Tsp. unflavored gelatin
6 Tbsp. cold water
4 cups full fat canned coconut milk
1/3 cup granulated sugar
1 Tbsp. pure vanilla extract

For the berry sauce

2 cups berries: blueberries, blackberries or a mix
½ Tbsp. lemon juice
3 Tbsp. honey

30
 Panna Cottas
Add cold water to a medium sized bowl and sprinkle gelatin over the water. Let sit approxi-
mately 5-10 minutes until gelatin has softened.
In a saucepan over medium heat, bring coconut milk and sugar to a simmer. Whisk con-
stantly until sugar has completely dissolved. Remove from the heat and whisk in vanilla
extract.
Pour hot coconut milk mixture into the bowl with the gelatin and whisk until completely
smooth. Divide mixture into 6 dessert glasses and refrigerate until firm.

Berry Sauce
In a small saucepan bring 1 cup berries, lemon juice and honey to a low boil and cook about
5 minutes, or until slightly thickened and syrupy.
Stir in remaining cup of fresh berries and remove mixture from heat. Cool to room tempera-
ture and then spoon berry sauce over chilled panna cottas. Serve immediately.

NOTES

31
32
Lemon Basil Granita

Recipe Difficulty:
• Easy

Recipe Time:
• 10 Minutes

Servings:
• 4 servings

Extras:
A hit at any gathering among
• Blender, 9x13
inch baking dish friends and loved ones, this
refreshing Summer drink is
easy to make and healthy too!

33
 Ingredients
¾ cup lemon juice
¼ cup honey
1 ½ cups water
2 Tsp. chopped basil

34
 Lemon Basil Granita
Place all ingredients in a blender and process until smooth.
Pour into a 9x13" baking dish and freeze until completely frozen. You can speed up this
process by stirring the icy edges into the middle of the pan every 30 minutes.
Using a fork, scrape the entire mixture into flaky crystals. Serve immediately or keep cov-
ered and frozen for up to a day.

NOTES

35
36
 Malted Chocolate
Marshmallows This amazingly easy recipe sparks
memories of chocolaty delicious
treats around the campfire! Use
them alone or melt them in hot
cocoa, the possibilities are endless
and playfully delicious!

Recipe Difficulty:
• Medium

Recipe Time:
• 40 Minutes

Servings:
• 10-12 rectangles

Extras:
• 8x8 inch baking
pan, rubber
spatula, saucepan,
candy thermometer,
mixer fitted with
the whisk
attachment, bowls,
whisk, strainer, 37
slicing knife
 Ingredients
For the marshmallows
1 1⁄2 cups sugar
1 cup light corn syrup
½ cup water
pinch of fine sea salt
3 Tbsp. unflavored powdered gelatin, softened in 1⁄2 cup cold water
4 oz dark chocolate, melted and cooled slightly
2 Tbsp. malted milk powder
Vegetable oil, for greasing

For the cocoa mixture

1/4 cup powdered sugar
1/4 cup cocoa powder
1/3 cup cornstarch
2 Tbsp. malted milk powder

38
 Marshmallows
Grease an 8"x 8" baking pan and rubber spatula.

Combine sugar, corn syrup, and ½ cup water in a medium sized saucepan over medium-high
heat. Bring mixture to 250° F on a candy thermometer. Remove from heat.

In a stand mixer fitted with the whisk attachment, start mixing the gelatin and water on low
speed. Slowly pour the hot sugar mixture into the bowl. Once all of the hot sugar mixture
has been added, turn the speed to high and continue to whisk until you get a fluffy white
marshmallow mixture that is just slightly warm. Add melted chocolate and mix for one more
minute until incorporated.

Turn out into baking pan and smooth top with rubber spatula. Allow to set at room tem-
perature.

Cocoa Mixture
Whisk together all ingredients in a bowl and transfer to a strainer; dust work surface with
mixture. Slide a knife around edge of marshmallow pan to release marshmallows once set.
Dust cocoa mixture over top. Using a slicing knife dusted with cocoa mixture, cut marsh-
mallows into squares. Toss marshmallows with remaining cocoa mixture.

NOTES

39
40
 Mexican Chocolate
Pudding Pie
A classic with a spicy twist!
Mixing chocolate and
cayenne might seem crazy,
but the results will not
disappoint. Perfect for a
Sunday afternoon, spice up
your weekend!

Recipe Difficulty:
• Hard

Recipe Time:
• 90 Minutes

Servings:
• 6 servings

Extras:
• Whisk, bowls,
9 inch pie pan,
saucepan,
fine-mesh sieve,
silicone spatula,
plastic wrap

41
 Ingredients
For the crust
1 ¼ cups granulated sugar
2/3 cup all-purpose flour
¾ cup unsweetened cocoa powder
1/8 Tsp. fine sea salt
½ cup unsalted butter, melted

For the pudding

4 large egg yolks
¾ cup granulated sugar
1/3 cup cornstarch
1/8 Tsp. fine sea salt
1 Tsp. cinnamon
1 Tsp. cayenne pepper
½ Tsp. ginger
1 large pinch allspice
2 cups heavy cream
1 2/4 cup whole milk
3 ounces semisweet chocolate, chopped
3 Tbsp. unsalted butter
2 Tsp. pure vanilla extract

42
 Crust
Preheat oven to 325° F.
Whisk together all dry ingredients and then pour in melted butter and mix to combine.
Press mixture into the bottom and sides of a 9 inch pie pan.
Dock bottom and sides lightly with a fork and bake until pie crust is dry and set, about 10-
15 minutes.

Pudding
In a medium bowl, whisk the egg yolks. In a small bowl, whisk together the sugar, corn-
starch, salt and spices.
In a medium saucepan, whisk together the cream and milk and heat over medium-low heat
until warmed, 2-3 minutes. While whisking, add the sugar mixture and bring to a simmer.
Temper the egg yolks by whisking in a third of the hot sugar mixture, 1 Tbsp. at a time, then
slowly add the tempered yolks back to the saucepan, whisking briskly. Reduce the heat to
medium-low and cook until large bubbles form on the surface and the mixture is thick and
glossy like pudding, 3 minutes.
Raise the heat to medium high and bring the pudding to a boil for 30 seconds, whisking
continuously. Remove from the heat and strain through a fine-mesh sieve into a bowl push-
ing the pudding through with a wooden spoon or silicone spatula. Whisk in the chocolate,
butter and vanilla until smooth, then cover with plastic wrap, pressing it directly against the
surface of the pudding to prevent a skin from forming, and cool for 15 minutes.
Remove the plastic from the pudding and pour it into the baked pie shell. Smooth the top
with an offset spatula, then refrigerate for at least 4 to 6 hours or up to overnight. When
ready to serve, top the pie with whipped cream.

NOTES

43
44
 Mini Passionfruit
Pavlovas

Recipe Difficulty:
• Hard

Recipe Time:
• 100 Minutes

Servings:
• 6 servings The most romantic dessert is
here! Fresh, sweet and
Extras: melt-in-your mouth
• Baking sheet, delicious, Passionfruit
parchment paper, Pavlovas will transport
paper towel, whisk,
mixer fitter with the
you to the tropics with
whisk attachment, just a bite!
silicone spatula,
double boiler, whisk,
bowls, plastic wrap 45
 Ingredients
For the meringue
1 Tsp. distilled white vinegar, plus more for wiping the bowl
1 cup superfine sugar
2 Tsp. cornstarch
4 large egg whites, at room temperature
½ Tsp. pure vanilla extract (clear for a whiter meringue)

For the passionfruit curd

½ cup passionfruit pulp, from about 6-8 passionfruits, depending on size
4 large egg yolks
2 Tbsp. lemon juice
¼ cup sugar
6 Tbsp. unsalted butter

46
 Meringue
Preheat the oven to 275° F. Line a large baking sheet with parchment paper. Dampen a
paper towel with vinegar and wipe the inside of a stand mixer bowl to remove any excess
oil, then dry with clean paper towel.

In a small bowl whisk together the superfine sugar and cornstarch to blend and remove
lumps.

In the clean bowl of the stand mixer fitted with the whisk attachment, whip the egg whites
on medium speed until foamy. Raise the speed to high and begin adding the sugar- corn-
starch mixture 1 Tbsp. at a time, until all the sugar has dissolved. (Rub the mixture between
two fingers – you should not feel any graininess) Change the speed to medium-high and beat
until the meringue is glossy and holds stiff peaks, approximately 10 minutes more. Using a
silicone spatula, fold in the vanilla and vinegar until incorporated, being careful not to
deflate the whipped egg whites.

Scoop the meringue mixture into six 3-inch circles, forming a very slight well in the center.
Bake until the meringues have crisped and puffed up, about 1 hour. Turn off oven and, with
the door closed, let them cool for an hour in the oven. Remove from oven and let cool com-
pletely.

Passion Fruit Curd

Place passion fruit pulp and sugar in top of double boiler with simmering water. Whisk
constantly until sugar has dissolved. In a separate bowl, whisk together egg yolks and lemon
juice. Then slowly pour warmed passion fruit mixture over the eggs, whisking quickly and
constantly so as not to “cook” the eggs. Pour the entire mixture back into the double boiler
and mix, while heating. Add butter and stir constantly until the mixture thickens, (10 – 20
minutes.) Pour curd into a bowl and place plastic wrap directly on it. (If you prefer no seeds
in your curd, you can push the mixture through a sieve first) Allow curd to cool in the fridge.
Then divide evenly to fill the meringues.

NOTES

47
48
 Salted Cashew
Rosemary Brittle
The easiest recipe anyone can make! Perfect for the holidays -
the little ones will love munching on these while they open presents.

Recipe Difficulty:
• Medium

Recipe Time:
• 30 Minutes

Servings:
• 10-12 servings

Extras:
• 18x13 inch sheet
pan, parchment
paper, heavy
bottomed pan,
candy thermometer,
rubber spatula, wire
rack, mallet/large
spoon 49
 Ingredients
2 cups sugar
1 cup corn syrup
1/2 cup water
2 Tbsp. butter
1 sprig rosemary, plus 2 tsp. finely chopped rosemary
1 Tbsp. vanilla
2 1/4 cup roasted, unsalted cashews (roughly chopped, some whole)
1 Tbsp. baking soda
1 Tsp. fleur de sel

50
 Salted Cashew Rosemary Brittle
Line a half sheet pan (18x13 inches) with parchment paper and lightly spray with cooking
spray or butter.

In a large, heavy bottomed pot combine the sugar, corn syrup, water, butter and rosemary
sprig and bring to a boil over medium-high heat.

Using a candy thermometer, cook, stirring occasionally, until the temperature reaches 240°
F, about 7 minutes. Carefully remove the rosemary sprig and discard. Stir in the cashews
and fresh chopped rosemary and continue cooking until thermometer reaches 280-285° F,
another 5-7 minutes, and when the brittle is golden brown.

Remove the pot from the heat and stir in the baking soda and vanilla until well combined
(it will aggressively bubble when you add the soda and vanilla). Immediately pour the hot
brittle mixture onto the prepared baking sheet, spread it around the entire pan with a
rubber spatula and then evenly sprinkle sea salt on top. Place sheet tray on a wire rack
and allow the brittle to set until completely hard. Use a mallet or the back of a large
spoon to crack the brittle into chunks. Store in an airtight container for up to 1 week.

NOTES

51
52
We hope you enjoyed
these recipes!