This salted caramel recipe has no salt as an ingredient. Instead it uses salted caramel recipe slightly salty-miso! I got the idea for a salted caramel recipe with miso after miso ice cream making and several people have commented that it tasted like salted caramel. I developed the salted caramel recipe on my own (I don't think it's been done before), and could not be more satisfied with the results.I licked the spoon, I licked the spatula, I almost my tongue stuck in the pot, and my only regret after these salted caramel put my ginger pear cupcakes that there was a larger proportion of caramel to cupcake was. The miso salted caramel is more than just salted caramel-it is salted caramel with depth (miso brings a taste of his own beyond just salt) and an Asian flair. If I could history again, would this be salted caramel recipe used to sweeten tea during tea ceremonies in ancient tea houses on lush Japanese mountains.
Salted caramel recipe
This heavily salted caramel recipe is adapted from the sea salt caramel in the sea salt caramel brownies found on them is getting doughmesstic and originally found in a sweet and salty cake in baked: new frontiers 
in the bin.1 tablespoon red miso paste2 El water1 c sugar2 El light corn syrup1 teaspoon vanilla1/4 C sour creamIn a small cup, los the miso in the water.In a medium saucepan over high heat, combine the sugar and glucose syrup. Cook for 6-8 minutes, or until the sugar turns a medium goldish brown, stirring constantly. Remove from heat. (I tend to burn sugar. Susan from "she is getting doughmesstic" remembered in the instructions that even after removing the sugar of the heat, it will continue to cook. It is best to early than too late. I've been listening, and this caramel not burn. Yippee!) Cool for one minute.Add the miso and vanilla and stir quickly to combine.Whisk in the sour cream.Cool to room temperature.However, you want to use-sprinkled on fruit, on the fingers, on ice, or on cupcakes!
Soon available 
world of Cake by Krystina Castella. (
crazy about Cupcakes!
These recipe Christmas Stol cupcakes breakfasty are and would be best served on Christmas morning-they are loaded with fruit (so they are kind of healthy, right?) but they are definitely not the dreaded medium fruitcake. This is a recipe that can easily be changed. See my list of mix-ins, but feel free to play around and add your own! 
Galaxy contains no nuts-it is a chocolate malt nougat. The created with proteins (such as a meringue), but with the addition of sugar, glucose syrup, malted milk powder and chocolate.
a candy thermometer reached 260 F. While you wait for the right temperature, proceed to prepare the rest of the recipe.Cut the chocolate into small pieces and place it in a microwave safe bowl. Microwave until melted, stir after every 30 seconds to prevent overheating. Stir until completely smooth, then across something cool.Place the egg whites in a clean bowl of a large stand mixer fitted with the whisk attachment. When the syrup reaches 250 F, begin to beat the egg whites on medium speed.Once the sugar syrup 260 F reached, take the pan off the heat. Turn off the mixer for high speed and slow the flow into the sugar syrup along the side of the bowl. Continue to save on high speed for about 5 minutes, until the proteins shiny, white and stiff.The blender and add the melted chocolate, salt and malted milk powder. Mix until well combined and smooth. How to turn off the mixer and scrape down the sides of the Bowl very well. (The nougat will have the consistency of Fun-Tak mounting Putty.)Scrape the nougat into the prepared pan and smooth in an even layer. Let it cool at room temperature to fully set, then cut into small squares (or sideways to use in cupcakes). The nougat can be stored in an airtight container at room temperature for up to a week.
Pop rocks in the melted chocolate.Pour the pop rock chocolate over the Rice Krispie treats.Cover and chill for at least three hours.The treats cut into squares.Make sure to let the chocolate melt in your mouth while you eat them. If you inhale the treats, the Pop Rocks will not enough saliva on them to pop-and that would be a pity.
My candied orange peel came out all wrong. You see, I wanted the candied orange peel smooth and shiny, if small sticks of Orange covered with glass. I my candied orange peel served in crystal and daintily eaten one by one by colleagues in cocktail dress for eyes. I ended up with pub peels (a term I pride am coins). My pub peels are candied orange peels that rough around the edges and more likely to be eaten by someone like me, who would do this while making them: my good friend Twitter, Garrick_S says that this photo
if you have never had a Candied peel before, the whole concept of eating a peeling rebellious seem. But if those who love to suck the marrow from bones of beef will tell you, sometimes food particles that you think should be thrown should actually be thrown in your mouth! To candied citrus peel, you must first blanche de Peel four times (don't worry, I will tell you how to do this below). It is quite time consuming (I got mine while watching a 
episode of glee, so the time flew) but necessary because it removes a lot of the bitterness of the Peel. They taste not nothing like they would do if you took a bite into them. Then you are essentially making caramel and let it stick to the Peel. You end up with a chewy, crunchy citrus caramel candy that is still a slight bitterness to cut the sweet.
I have the original recipe of candied orange peel of VeganBaking.net. Like I said above, I ended up messing up the recipe in a way that made me happy to have made the error. Instead of the traditional smooth Candied peel which VeganBaking recipe makes, in the end I crusty caramel coated Peel. Here is my adaptation of the recipe.
and juice. (You don't have the JUICE so save to drink!)Scrape out the pulp, but let the white pith. It should look like the fruit in the crazy picture of me, above. The ends of the oranges cut to remove the raw components of the Peel. Cut the Peel into slices out there look like French fries.Place the orange peel slices in a large sauce pan and fill it with water so the peels fall.The Peel bring to a boil over high heat, then use a colander to drain off the water. Boil and drain of three times. Place the sugar, two cups of water and orange peels back in the sauce pan over medium heat.Apply the mixture to 250 F, stirring occasionally (if you are not a candy thermometer, just watch for the sugar to thick and caramel-like)-about thirty minutes. Keep the peels on the stove until the only in the pot fat caramel and peel-no liquidy syrup. Prepare a baking sheet lined with parchment paper or 
a Silpat. Get the peel of the fire with the help of Tang and place them on the prepared baking sheet or Silpat. Allow to cool and serve as a snack or the peels for use in therapies (available soon) or panettone cut out. 
the Golden Globe awards are almost here, and while some people may be wondering would that or Black Swan will win best film, the more important question is, "what cupcakes Golden Globe will you serve at your party Golden Globe view?"
Popcorn flower is just what you might think-popped popcorn that has been ground into flour. You can buy online popcorn flour from Amish country or you can create your own, you have a 
air popper (popcorn popped with oils do not have the same consistency in the processing into flour) and a blender or food processor that is suitable for the processing of food fine enough to be considered as a flower (such as 
the Vitamix).
on my Silhouette. However, you can easily create these wrappers by hand (see my tutorial on how to make cupcake wrappers). It would be a fun project for kids!
A: I posted my recipe polenta but doesn't tell you exhibit
The Candied Ginger on top of these cupcakes was a last minute addition. However, rounded it out the taste of this ginger pear cupcakes with miso caramel glaze so well that I as a required ingredient-not an optional topping bid. My food stylist/photographer husband put the Candied Ginger in a small nest for aesthetics, but I would recommend spreading, so you have a small piece of it in every bite of the best dining experience. In this way will you Fill every bite with buttery yellow cake, fragrant and juicy PEAR, oozey sweet and salty caramel and sharp and spicy ginger-cupcake nirvana.
To the ginger pear cupcakes, ginger and add chopped pears to your favorite yellow cake recipe. I started with a pound cake cupcake recipe that really close cupcakes produces. If you are lighter/fluffier yellow cake, try instead my sour cream cupcake recipe.
chopped crystallized ginger.
silicone cupcake tin easier to pop the linings of the krispie. If you don't have a silicone pan, you must use the tin well before you click the krispies in fat. The tin of "cupcake liners" refrigerator for at least three hours.Box 12 of your favorite mini cupcakes (I used Basic vanilla cupcakes). Remember, a standard cupcake recipe convert to minis, the baking time cut in half.Do not delete the edible Rice Krispie treat linings of the cupcake tins. Remove the paper liners from the mini cupcakes and place a mini cupcake krispie in every. You'll notice that the mini cupcake is greater than the lining. Press the top of the cupcake on to flatten it a little (when I first with the linings of the krispie of the tin, the force tried of the cupcakes caused the krispie linings to lose their shape is deleted).Remove the cupcake filled treats of the tin.Frost with your favorite frosting (I recommend chocolate cream cheese frosting).Top with sprinkles or anything else that makes you happy.a look inside
If I think miso, I think of a thin Broth-a superficial salty soup served pre-sushi with a few tofu cubes (little rafts) and a number of button mushrooms (small people trying to get to the rafts). I never think of miso as a seasoning. Fully inspired by an apple cobbler in this month's Bon app?tit with miso streusel topping, I decided to try some unconventional applications of miso. In this post, I will tell you about a broccoli soup seasoned with miso (it is with miso soup, but not miso soup). Then, in a future post, I'll tell you about a miso ice cream. I will be around the series with ginger pear cupcakes with miso salted caramel.
immersion blender to puree of the contents of the pot. (You can dump the contents of the pot in a standard blender, but treat yourself to an immersion blender. It is a great item and not too expensive.)The nutmeg and any other herbs that you want to add (I don't see the need to add anything-not even salt or pepper). Eat!