FLAVORED SUGARS

Flavored sugars are nice to have around and can add unique flavor to your baked goods. I use them quite often in my kitchen. I like to sprinkle cardamom sugar on the Crème Fraîche Scones just before baking, and the lavender sugar is delicious dusted on the Berry Cream Pie. I also occasionally sprinkle whatever flavored sugar I have around in my coffee or tea. Store the sugars in a cool, dark place. Flavored sugars will last for 2 weeks.

CINNAMON SUGAR

1 cup (198 g) sugar

1 tablespoon cinnamon

Place the sugar and cinnamon in a jar, seal the lid, and shake to combine.

CARDAMOM SUGAR

1 cup (198 g) sugar

1 tablespoon ground cardamom

Place the sugar and ground cardamom in a jar. Seal the lid and shake to combine.

LEMON SUGAR

1 cup sugar

Grated zest of 1 lemon

Place the sugar and lemon zest in the bowl of a food processor fitted with a steel blade. Pulse until zest is broken down into the sugar, 6 or 7 times. Transfer to a jar and seal.

PUMPKIN PIE SUGAR

1 cup (198 g) sugar

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon grated nutmeg

¼ teaspoon ground cloves

Place the sugar, cinnamon, ginger, nutmeg, and cloves in a jar. Seal the lid and shake to combine.

VANILLA BEAN SUGAR

1 cup (198 g) sugar

1 vanilla bean, seeds scraped and pod reserved

Place the sugar, vanilla bean seeds, and the pod in a jar. Seal the lid and shake to combine.

CACAO NIB SUGAR

1 cup (198 g) sugar

2 tablespoons cacao nibs

Place the sugar and cacao nibs in the bowl of a food processor fitted with a steel blade. Pulse until the cacao nibs are broken down into tiny pieces in the sugar, 6 or 7 times. Transfer to a jar and seal.

LAVENDER SUGAR

1 cup (198 g) sugar

2 tablespoons culinary lavender

Place the sugar and lavender in a food processor fitted with a steel blade and process until the leaves are chopped so small they look like green crystals in the sugar. Transfer to a jar and seal.

CHOCOLATE GANACHE

Chocolate ganache is rich and intense and used in a variety of applications. In this book I pair it with Chocolate Cheesecake, but it could also be used on the (Almost) No-Bake Cheesecake, or spooned over ice cream.

6 ounces (170 g) bittersweet chocolate, chopped fine

¾ cup heavy cream

½ teaspoon pure vanilla extract

Pinch salt

Place the chocolate in a small bowl. Heat the heavy cream in a small saucepan until it is simmering and just about to boil. Pour the cream over the chocolate, cover the bowl with plastic wrap, and let sit for 5 minutes.

Remove the plastic and whisk until completely smooth. Add the vanilla and salt and whisk to combine. Cool to room temperature before using.