Just a little salsa. A very good salsa. You know what this is?

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These super soft pumpkin cinnamon rolls have a secret ingredient, and it’s not pumpkin. That would hardly be a secret as it’s in the title. No, these buns rely on my old standby for a feather-light bread dough; tangzhong.

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  Don’t call it a comeback. But hey, I’ve come back! I took a hiatus from this space, because it was my birthday last week.

The post Strawberry Rhubarb Jam + The Modern Preserver appeared first on The Sugar Hit.

  Old fashioned stuff is often the best stuff. What’s weird is the constantly changing definition of ‘old fashioned’. I guess anything that’s different to what the fashion is now, is the ‘old fashion’?

The post Old Fashioned Doughnuts with Salted Caramel Glaze appeared first on The Sugar Hit.

  The colours! The shapes! The swirls!

The post Bright, Beautiful Pop Art Meringues appeared first on The Sugar Hit.

  Brownies. I’m sure you’ve heard of them. You’ve probably made them.

The post Hazelnut Praline Cheesecake Swirl Brownies appeared first on The Sugar Hit.

  If I was a super hero, I would be Pie Girl. Delivering pies. Making pies.

The post Vanilla Bean Pecan Pie + a Dream. appeared first on The Sugar Hit.

  Hey fam! I wrote a piece for Food 52 about how burnt things are the new cool flavour in the kitchen. Did I do it because I accidentally burnt the donuts I was grilling?

The post Grilled Donut Shortcakes! appeared first on The Sugar Hit.

  There’s nothing I like more than taking a great quality product, doctoring it ever so slightly in my own kitchen, and then topping it with a fried egg and shoving it into my face. That is why I love...

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  First thing’s first, don’t forget to come and see me tomorrow at Botero on Adelaide Street for some Cupcakes! It’s all for the RSPCA, so really, you’re never going to have a better excuse to eat cake. (Photo by...

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