Peppering you with the good things in life!
This is my daughters college art final. She had to make an ephemeral art piece (not a permanent piece, it decays over time). She hates the kitchen and doesn’t bake unless forced to so this was quite the accomplishment for her. The entire project is …
I don’t know how it happens but every time my husband goes to the grocery store, I end up with Brussels sprouts in my refrigerator. He says they just jump in the cart but I think something else is going on. Pan Roasted Brussels sprouts …
WARNING: This sauce is deliciously additive. You’ve been warned!
Mango Caramel Sauce
1.5 c mango juice or nectar
2 c granulated sugar
1 T agave syrup
3/4 c heavy cream
Place all the ingredients in a sauce pan and bring to a rapid boil. Reduce heat but maintain a low boil. Continue to cook until the sugar begins to caramelize. Once the syrup reaches the desired color (I brought mine to the color of peanut butter), remove from heat and carefully whisk in the heavy cream. Return to heat and continue whisking until the sauce is smooth and velvety. Allow to cool to a warm temperature and serve over pancakes, waffles, pannekoeken (Dutch pancakes), ice cream, fresh fruit, granola, yogurt, etc.