For this week’s Baking Around the World installment, I didn’t have to travel far. I’m focusing on America. What better week than Thanksgiving week is there to feature pie, the most American dessert of all? As a tribute to the big feast tomorrow I made two different pecan pies and had friends over to taste test.
My first pie was the Karo syrup classic recipe, with a little brown sugar added for flavor. I tweaked it for a second version with brown butter, brown sugar, and the British sweetener Lyle’s Golden Syrup. Read More