Black Sun's Kitchen

A blog of food I love.  Some is home made, some is enjoyed out, but it's all glorious :)

[savorytoothgirl]

herbed garlic butter naan

[gharibajameel]

food is THE love language. let me bake you some fucking bread.

[kristina100000]

girls there will never be too much parmesan… or garlic

[kristina100000]

if a recipe tells you to put a specific amount of parmesan or garlic fuck that recipe… create your own path, choose your own future, be the person you want to be not the person the society wants you to be

[sweetoothgirl]

CHOCOLATE PISTACHIO BISCOTTI RECIPE

[sweetoothgirl]

VANILLA BUTTER CAKE WITH MARZIPAN BUTTERCREAM

[blacksunskitchen]

King Arthur Flour

Holiday baking? It's right around the corner. Do yourself a favor: make and freeze now, bake later!

[sweetoothgirl]

Orange Ginger Honey Cakes

[blacksunskitchen]

I made Orange-Dulce de Leche cookies for my very first baking competition and tied for first place.  I am so stupidly happy :)

[blacksunskitchen]

OMG, I tied for first place! Shocked and delighted :)

[blacksunskitchen]

How to Make Rich, Flavorful Caramel Without Melting Sugar

If you think melting sugar and making caramel go hand in hand, think again! In the low heat of an oven, sugar caramelizes without any loss o

[blacksunskitchen]

Tents fingers together *muwhahaha*

[blacksunskitchen]

Oyster-Artichoke Soup

[blacksunskitchen]

I had three egg whites and about 1/2c of dulce de leche in my fridge, so naturally I made macarons. 

Thanks to Collette Christian’s class on Craftsy (the class is Miniature French Desserts) I think I’ve finally dialed in my macaron technique.  The french meringue method is the only one that’s worked for me consistently (the italian method fails me every time, I don’t know why).  Plus the technique of painting the macaronage up the side of the bowl repeatedly until you get the right consistency is kind of genius.  

The thing I need to remember is to pipe a tray, wait 15 minutes, then pipe the next, ad infinitum, so that when I bake them one tray at a time my last tray doesn’t dry out too badly.  My middle tray over dried a bit and thus had my most hated enemy - the air bubble.  However, I’m pretty sure the people eating them won’t mind :)

[blacksunskitchen]

Today I made a half batch of the Garlic Dough Balls from Crumb. These are a fun and easy snack that are slightly addictive.

The recipe doesn’t call for oil or anything to coat the dough, so they end up a little pale. I think a spritz with oil and maybe cranking up the heat for the last few minutes might help these color a little better.

[savorytoothgirl]

Classic French Boule Bread in Dutch-Oven

[sweetoothgirl]

CHOCOLATE GINGERBREAD BABKA

[sweetoothgirl]

Dirty Horchata (Horchata & Cold Brew Coffee)