Winter Treats / by Julie Schumacher

I so wish I could take credit for the gorgeous, glittery macarons. Those were all Kelly and she'll be following up with a post later this week. In the meantime, here are the first two sweet recipes from me. One was one of the easiest recipes ever. The other? Not so much. 20131210_forth-48

I love, love peppermint bark at the holidays but it didn't seem sophisticated enough and we were focusing on winter sparkle, not holiday ho ho ho. I also wanted to contribute some sweets that were gluten free. I came across this recipe from the New York Times for pomegranate bark which includes some sea salt and crystallized ginger. So pretty!

Some notes:

I doubled the recipe easily I use this method to de-seed a pomegranate I used leftover Maldon sea salt from the citrus salts

caramel

Spiced Apple Cider Caramels from Food & Wine This recipe almost killed me. My moderate heat was too moderate and it took almost 3 hours to reduce down. They turned out phenomenally awesome, even if (or maybe because?) I accidentally doubled the cinnamon. Also, know that cutting these was a total bear. Maybe waiting till they were less chilled would've been easier.

A note:

  • If you don't have allspice, try equal parts clove, part nutmeg, cinnamon or equal parts clove + nutmeg and cinnamon

Tomorrow will be four more desserts, all from one fabulous online resource.