Life could always be a bit sweeter. Especially if you’re like me and have an enormous sweet tooth. So it’s the perfect time to follow my simple syrup tutorial to learn about this easy cooking basic.

Making your own simple syrup is easier than you think. No fancy equipment or techniques are involved here.

Mastering simple syrup gives you more control over flavor and sweetness. This versatile sweetener is a staple in many kitchens and bars, effortlessly enhancing the flavors of mocktails, cocktails, iced teas, coffees, and even desserts. My flavored lemonade recipe begins with making a simple syrup. No more grainy lemonade!

Let me guide you through the best simple syrup recipe with step-by-step instructions, ensuring you can create this classic sweetener with ease. From the basic simple syrup recipe to creative variations, we’ve got you covered.

Let’s get started on this sweet journey!

What Is Simple Syrup?

Basic simple syrup is a mixture of sugar and water heated until the sugar dissolves completely. It is usually a translucent, off-yellow, sweet liquid that blends well with beverages and foods.

This syrup adds sweetness without leaving any grainy texture. Instead of attempting to stir sugar into a drink, we make this easy simple syrup recipe so that it will easily mix. It is often used by bartenders and chefs for consistent sweetness.

Whether you’re crafting cocktails, sweetening iced tea, or glazing cakes, simple syrup is an essential component that ensures smooth sweetness without the graininess of undissolved sugar.

At its core, a simple syrup recipe is incredibly straightforward: equal parts sugar and water are combined to create a syrup that’s sweet and easy to mix. The beauty of homemade simple syrup lies in its simplicity and adaptability. Making your own means you can control the sweetness and even choose healthier sugar alternatives if desired. Plus, it’s a cost-effective and quick solution to elevating your beverages and dishes.

Why Use Simple Syrup?

1. Mixes easily in cold drinks without graininess.
2. Controls sweetness precisely.
3. Can be flavored with aromatics, herbs, or spices.
4. Can be made beforehand and stored in the fridge.

Ingredients Needed

A classic simple syrup recipe requires just two ingredients: water and sugar. Understanding the role each plays will ensure your syrup is flawless every time.

Water

Water is the foundation of any simple syrup. It’s the carrier for the recipe. Water will dissolve and suspend the sweetener – which is what makes simple syrup perfect for adding smooth sweetness without any gritty texture. For those searching for the best simple syrup recipe, starting with high-quality filtered water can make a noticeable difference. But it isn’t necessary for a basic syrup.

Sugar

Sugar is the sweetener in simple syrup. Granulated white sugar is the most common choice for a basic simple syrup recipe. White granulated sugar dissolves easily. A different sugar type changes the syrup’s color and taste slightly. For a richer flavor, consider using brown sugar or raw sugar, which will add depth and a hint of caramel to your syrup.

Optional Ingredients

A basic simple syrup doesn’t have too much of a flavor – it’s pure sweetness. So, depending on how you plan on using the syrup, you can add extra flavors.

These optional ingredients allow you to customize your easy simple syrup recipe to suit your taste, crafting one that’s uniquely yours.

Flavors can add a unique twist but are not necessary for basic syrup. See the flavor variations section below for full details on what and how to infuse flavors.

Basic Simple Syrup Tutorial

Luckily, simple syrup is easy to make at home. The basic preparation steps require only two ingredients and a few minutes. Knowing these steps helps you create syrup that is smooth and perfectly sweetened.

Gather Ingredients And Tools

To make the best simple syrup recipe, you’ll need just two basic ingredients and a few tools. Start by collecting the necessary items. You need:

• Sugar: White granulated sugar works best. But a different sugar can give a more unique flavor profile.
• Water: Just some basic, good tap water here.
• Tools: A saucepan, a spoon or spatula for stirring, measuring cups, and a clean airtight container for storage.

Measure out your ingredients depending on the ratio you’d like to use. See below for more details on ratios.

Combine And Heat

Creating this classic simple syrup recipe is as easy as combining and heating:

1. Pour sugar and water into the saucepan.
2. Place the pan on medium heat.
3. Stir gently until the sugar dissolves completely.
4. Avoid boiling, just heat until clear and smooth with no grain or grit.

Cool And Store

Remove the saucepan from heat and let the syrup cool to room temperature. This prevents condensation when storing. Once it has cooled, if you’ve added any flavorings (like herbs or citrus peels), strain the syrup through a fine mesh sieve to remove solids.

Transfer the cooled syrup into an airtight container. Store in the refrigerator, where it will keep for up to one month. Consider using a sealing condiment squeeze bottle to store your syrup for easy dispensing.

Adjusting Sweetness Levels

Adjusting sweetness levels in simple syrup is key to matching your taste and recipe needs. You can change the amount of sugar to make it sweeter or lighter. This control helps you dial it in for your own recipes.

Understanding Sugar To Water Ratios

The sweetness of simple syrup depends on the ratio of sugar to water. The most common ratio is 1:1, or just equal parts sugar and water by volume. This basic simple syrup recipe is versatile and widely used in various culinary applications.

For a richer, thicker syrup, you might opt for a 2:1 ratio of sugar to water. And you can halve the amount of sugar, using a 1:2 ratio for a less sweet version.

In most cases, just use the 1:1 ratio. But you can experiment with these ratios to find a basic simple syrup recipe that suits your taste and needs.

How To Adjust Sweetness After Making Syrup

Simple syrup can be changed after it is made, though it isn’t always the easiest or ideal. Try to get the right ratio during the initial cook. Otherwise you can make these adjustments:

• Too sweet? – Gradually add a little water and stir well. Taste as you go until the desired sweetness is achieved. Lightly heat it again if it isn’t coming together.
• Not sweet enough? – Heat the syrup and add more sugar. Stir until it dissolves. Cool the syrup again before using.

Adjust in small increments to avoid drastically altering the taste.

Simple Syrup Flavor Variations

Simple syrup on its own doesn’t have tons of flavor. Adding in flavors can create unique tastes depending on how you plan to use it. Flavor variations can bring fresh, fruity, herbal, or spicy notes to the final results. To do this, we will infuse flavorful ingredients into the syrup while heating it up.

The steps for making a flavored simple syrup are slightly different. Add the ingredients that you’ll be using to infuse flavor when you combine the sugar and water together. Then, after the sugar has dissolved, continue heating the syrup on low for a few minutes. But do not ever let it begin to boil.

Then remove it from the heat and cover the saucepan with a lid to let it steep and give the infusion longer for stronger flavors. Once it has cooled, strain the syrup through a fine mesh strainer before storing.

In General: Use a tablespoon or less of powerful spices. Use a packed 1/4 to 1/2 cup for herbs, florals, and fruit.

Herb Infusions

Herbs and florals add a fresh and aromatic touch to simple syrup. They infuse the syrup with green, earthy flavors that work well in many drinks and desserts. Common herbs and florals include: mint, vanilla bean, basil, rosemary, thyme, and lavender.

Adding herbs to your simple syrup is a fantastic way to introduce subtle, aromatic notes to mocktails, cocktails, and teas. Herb syrups pair well with lemonades.

Tip: Use fresh herbs for the best flavor. Dry herbs can work but may need much longer infusion time.

Fruity Infusions

Fruit adds natural sweetness and vibrant color to simple syrup. You can use fresh, frozen, or dried fruit to create a fruity syrup. Chop, blend, or zest the fruit to add to the syrup. Popular fruits include: strawberries, raspberries, blueberries, lemons, limes, oranges, and peaches.

Fruit-infused syrups are a delicious way to incorporate natural sweetness and vibrant flavors.

Fruit syrups brighten mocktails, sodas, and desserts. If using citrus, consider using both the juice and/or the zest.

Spice Infusions

Spices give simple syrup a warm, bold flavor. These can be especially good for fall and winter drinks. You can mix single spices or blends for varied flavors. Common spices include: cinnamon sticks, cloves, star anise, ginger slices, and cardamom pods.

And since I’ve already made a pumpkin pie, pumpkin fluff dip, and pumpkin spice butter, you may as well try using the signature spices to make a pumpkin spice simple syrup. And let the pumpkin spice flavor continue to take over your life every fall. It’ll be some variation of cinnamon, cloves, allspice, nutmeg, and ginger. Let me know if you try it out.

Tip: Use whole spices for easy straining.

Storage Tips

Use clean glass or plastic bottles and jars with tight lids. A tight-fitting lid will ensure an airtight seal. This prevents any contaminants from entering and affecting your syrup. Mason jars, swing-top bottles, and plastic squeeze bottles are excellent choices for this purpose. Store simple syrup in the refrigerator to slow down spoilage. Room-temperature storage shortens syrup life and risks foodborne illness.

• Choose containers with screw caps or airtight lids
• Ensure the container is clean and fully dry
• Label the container with the date made so you don’t have to guess later on
• Refrigerate for up to a month

Signs Your Simple Syrup Has Gone Bad

Check the syrup before each use. Even the best simple syrup recipe can go bad if not stored properly or used up fast enough. As always with food, let your eyes and nose be your guide. Be on the lookout for these signs to determine if your syrup has spoiled:

1. Cloudiness: A clear simple syrup should remain transparent. If it becomes cloudy, it’s a sign of microbial growth.
2. Sour or Off Smell: A sour or off-putting smell indicates fermentation or bacterial activity.
3. Mold: Any visible mold growth is a definite sign that the syrup has gone bad.
4. Taste Changes: Even if all of the above aren’t present, if you go to use the syrup and it tastes different, then don’t use it.

Luckily, it’s easy, quick, and pretty cheap to make. So there’s no use crying over spoiled simple syrup. Just get rid of it if any of the above 4 signs are present and make a new batch.

Common Simple Syrup Uses

A simple syrup tutorial wouldn’t be complete without some ideas on how to go about using it. Let’s explore how you can incorporate simple syrup into your culinary repertoire.

Where Is Simple Syrup Used?

• Mocktails and cocktails
• Hot chocolate, tea, and coffee
• Fruit salads or salad dressings (especially a flavor-infused simple syrup to add unique flavor to the dressing)
• Baked cakes and desserts
• Italian sodas and lemonade

Mocktails, Cocktails, and Drinks

Regular sugar can be difficult to dissolve in drinks, especially if they’re cold. But simple syrup mixes right in. This makes it easy to control sweetness without leftover sugar granules. I must admit that I don’t drink alcohol, so I don’t have a ton of experience on the cocktail side of things. I have made a virgin pina colada recipe and I’m currently working on a sparkling raspberry mocktail that I think you’ll enjoy. But you’ll have to look elsewhere for more bar details.

Hot Drinks: Stir simple syrup into hot chocolate, coffee, or tea for a touch of sweetness. It can be especially good to use a flavored simple syrup like mint, raspberry, or lemon. It’s perfect for iced versions as well, mixing instantly for a smooth sip every time.

Mocktails/Cocktails: From classic mojitos to refreshing margaritas, simple syrup is essential for balancing flavors. For a twist, try infusing your syrup with herbs like mint or spices like cinnamon to add depth to your drinks. Those avoiding alcohol can still enjoy a sophisticated drink. Experiment with fruit-infused syrups, such as strawberry or peach, to create vibrant non-alcoholic beverages.

Italian Sodas and Lemonade: To make an Italian soda, start by adding flavored simple syrup to a glass. Pour in chilled sparkling water and stir gently to combine. Top with a splash of cream and garnish with fresh fruit or a sprig of mint. And, in my experience, a simple syrup makes lemonade much easier to make. Just lemon juice, simple syrup, and water. And you won’t deal with any unmixed sugar at the bottom of the pitcher.

Salads

Simple syrup can be a useful ingredient for making salad dressings. This works both for regular green salads and fruit salads. Its smooth sweetness helps balance acidic and tangy flavors, creating well-rounded dressings.

For green salads, simple syrup can be combined with vinegar (such as balsamic, red wine, or apple cider), olive oil, mustard, and herbs to make a light vinaigrette.

In fruit salads, simple syrup acts as a natural sweetener that blends seamlessly with citrus juices or yogurt-based dressings. It helps to keep the fruit moist and adds a subtle shine, making the salad more appealing.

You can infuse the simple syrup with flavors like mint, ginger, or vanilla to complement the fruits and add extra depth to the dressing.

Desserts

Simple syrup is a key ingredient in many desserts. It adds moisture and sweetness. Bakers brush simple syrup on cakes to keep them soft and moist.

Common dessert uses include:

• Soaking cake layers for extra moisture
• Sweetening fruit toppings or compotes
• Glazing pastries for shine and flavor
• Adding sweetness/flavor to whipped cream or frosting

Simple syrup blends easily, so it does not create clumps or grainy spots. It is a great way to add consistent sweetness and keep desserts moist and tasty.

By incorporating this basic simple syrup recipe into your kitchen toolkit, you’ll enhance your cooking and baking with ease. Whether you’re perfecting a classic cocktail or adding flair to a dessert, homemade simple syrup is the key to sweet success.

Keep a bottle ready in the fridge for whenever you need it. Enjoy the sweet touch it brings to your recipes!

How did yours turn out?

I’d love to hear when you try out this simple syrup tutorial! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Basic Simple Syrup

Recipe by Marc PetersonCourse: Drinks, DessertDifficulty: Easy

Servings

24

servings

Prep time

5

minutes

Cooking time

10

minutes

Total time

15

minutes

A simple syrup tutorial explaining how to make a basic sugar and water mixture used to sweeten drinks and desserts evenly and easily. Note that this is a syrup to use in/on/with other things, don’t drink it directly.

Ingredients

• 1 cup granulated sugar

• 1 cup water

Directions

• Combine the sugar and water together in a saucepan
• Heat on the stovetop over medium-low heat, stirring frequently until the sugar is dissolved – do not let it boil
• When the sugar is fully incorporated, take it off the heat and let it cool to room temperature
• Store the syrup in an airtight container in the fridge for up to a month

Notes

• This recipe is for a 1:1 simple syrup ratio, for a thicker, sweeter syrup use a 2:1 ratio with 2 cups of sugar and 1 cup of water

The post Simple Syrup Tutorial: Easy Steps for Perfect Sweetener Every Time appeared first on Do You Roux?.

Growing up, we would always have a plastic bottle of Hershey’s syrup ready to go. I used to mix it in with milk for a constant supply of quick chocolate milk. I hadn’t done that in a while because my wife grew up with Nesquik powder and that’s what we usually have on hand. So, it was about time for me to make my own homemade chocolate syrup.

I have long established my love of chocolate (see my homemade hot chocolate, dark chocolate ganache, white chocolate chunk cookies, and gooey German chocolate caramel bars for example). And a simple chocolate sauce like this makes it possible to add chocolate to anything!

Amazingly, it only takes 5 simple ingredients to make this syrup. And you will likely have most of them available in your kitchen already. So with just a small amount of time and effort over the stovetop, you can make your own homemade chocolate syrup.

Follow along below for a super easy recipe alternative to store-bought chocolate syrup. It is a delicious treat that everyone will love and it is easy to make!

Hershey’s Chocolate Syrup History

Hershey’s is a famous brand of candies and confections that originated in Pennsylvania. According to Hershey Community Archives, their chocolate syrup was first made commercially available in 1926 to bakers, soda shops, and restaurants. Then in 1928, it was sold for home use.

Originally sold in metal cans, they changed to their iconic plastic bottles in 1979.

According to Hershey’s website, their syrup currently contains the following ingredients: High Fructose Corn Syrup, Corn Syrup, Water, Sugar, Cocoa, Potassium Sorbate, Salt, Xanthan Gum, Mono and Diglycerides, Polysorbate 60, Vanillin.

With some of those complicated ingredients, you may think it is a bit scary to try and make this at home. But the homemade recipe is simpler and doesn’t use anything unique or complicated.

Easy Chocolate Sauce Ingredients

The 5 simple ingredients to make chocolate syrup are water, sugar, cocoa powder, vanilla, and salt. That’s it. Most kitchens will have the majority, if not all, of these ingredients on hand.

Seeing that this is a chocolate syrup, cocoa is the central ingredient for flavor in this recipe. So, while you can use any unsweetened cocoa powder in this recipe, I recommend using one of higher quality for the best results possible. I would suggest either this Valrhona cocoa powder or this Rodelle cocoa powder.

You could also use Hershey’s unsweetened cocoa powder since it is a Hershey’s copycat.

A touch of pure vanilla extract provides a good depth of flavor to the sauce. Many recipes call for this to be added after cooking, but I found that it made no difference to add it before or after. And it is a lot easier to just mix everything together to start. So that’s what I did. Take it or leave it.

For the sugar, we’ll just use simple granulated white sugar. Then finish things off with tap water and fine table salt.

How to Make Chocolate Syrup

Making a delicious dessert sauce isn’t difficult. So, don’t be afraid to give this a try.

When you start thinking about chocolate syrup, you need to understand that there are different kinds of syrups. Some are made with milk and or butter, while others are made without. You can use either kind of syrup in a recipe. However, I choose to use no dairy in this recipe.

It keeps things simple and straightforward with no real chance for mistakes.

Just measure out and mix together all of the ingredients in a medium-sized saucepan. I recommend using a whisk to help get the cocoa powder to stir into the water.

Note that when it is first mixed the cocoa powder will not fully stir into the water. You’ll likely have some dry-looking cocoa sitting on top of your sauce. This is normal. Once it heats up it will fully mix together into a beautiful chocolate syrup.

Put the pan over medium heat and stir it occasionally until it comes to a light simmer. At this point, all of the powder should be mixed in and it should look like a fairly smooth, dark sauce – though with some bubbles on top from stirring and simmering.

Turn the heat to low and let it simmer, stirring occasionally for about 10 minutes. This will let it thicken up a little and make the consistency more like Hershey’s syrup.

After 10 minutes you’ll have chocolate syrup ready to go.

Storing Chocolate Syrup

This recipe makes enough chocolate syrup that you’ll likely not use it all in a single go. If you do, let me know because I’ll be impressed.

So, we need a good way to store it. First off, it needs to be refrigerated and stored in an airtight container. You can use any food storage container or Tupperware to hold the sauce.

Store it in the fridge for up to 2 months.

But, I highly recommend storing this in a squeeze bottle with a cap like these plastic squeeze bottles from Amazon. This lets you store it in an airtight container while also making it very very easy to pull out and squeeze onto whatever your heart desires.

To get it in there you can pour it carefully or use a funnel to easily get the sauce in without spilling.

Using the Chocolate Syrup

Now comes the best part – chocolate syrup at home that is available for whatever you need. Top desserts and breakfasts, or just tip back and squeeze some straight into your mouth. It’s okay, I won’t judge you. Nobody will find out anyways.

As I noted above, my favorite use of this recipe is making quick chocolate milk. Just pour milk into a glass and squeeze or spoon in some chocolate syrup and stir it together. Keep adding the chocolate until it reaches your perfect milk-to-chocolate ratio. Everyone is different. My wife tends to like it with a hint of chocolate, while I tend to aim for chocolate overload. To each their own.

Also, try using this as a topping for any of the following:

• Homemade Crepes
• Fry Bread Scones (they’re basically like unglazed donuts…)
• Homemade or store-bought ice cream
• Pancakes and buttermilk waffles

When drizzling food with this chocolate syrup, also consider using some homemade whipped cream and/or salted caramel sauce for true sugary perfection.

This recipe is the perfect little dessert addition that is great for storing in your fridge for whenever the mood strikes.

How did yours turn out?

I’d love to hear when you try out this simple chocolate syrup recipe! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Easy Chocolate Syrup (Hershey’s Copycat)

Recipe by Marc PetersonCourse: Dessert, CondimentsDifficulty: Easy

Servings

16

servings

Prep time

5

minutes

Cooking time

10

minutes

Total time

15

minutes

This recipe makes easy chocolate syrup and it tastes just like Hershey’s Chocolate Syrup. It is so simple, anyone can make it.

Ingredients

• 1 and 1/4 cups water

• 1 and 1/4 cups granulated white sugar

• 1 cup unsweetened cocoa powder

• 1 and 1/2 teaspoons vanilla extract

• 1/8 teaspoon salt

Directions

• Mix together all of the ingredients in a medium saucepan, note that the cocoa powder will not fully mix in until heating
• Put the saucepan over medium heat while stirring occasionally until it just begins to bubble
• Turn the heat down to medium-low and simmer for 10 minutes, stirring occasionally
• Remove the sauce from the heat and let it cool
• After cooling, use it or store it in the refrigerator in an airtight container for up to 2 months

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The post Easy Chocolate Syrup Recipe (Hershey’s Copycat) appeared first on Do You Roux?.

This holiday season, you might be thinking about adding a little extra spice to your life. So, try baking these buttery sweet holiday snickerdoodles to celebrate the season.

I love snickerdoodle cookies, and I wanted to create a cookie that was just right. So I decided on adding nutmeg and clove to the cinnamon sugar rolling mixture to give these some holiday flair. The spices add just a bit of a twist on this cookie classic.

If you are tired of pumpkin everything (see my pumpkin pie, pumpkin chocolate chip muffins, and pumpkin cream cheese rangoons), then maybe try this simple cookie makeover. With a mix of nutmeg and cloves, this snickerdoodle recipe gives you a tasty and unique flavor. From the smell of this dough to the flavor of the finished cookie, these cookies give your mouth a treat.

Try the perfect holiday nutmeg and clove snickerdoodles today! These are definitely the best holiday snickerdoodle cookies ever, and I am definitely not a biased reviewer.

What Are Snickerdoodles?

Seeming to hail from the New England area of the US, the exact origins of this cookie are unknown. Along with its unknown origins comes the mystery of its very name. It could be Germanic, could be a portmanteau of snicker and doodle, or it could just be a fun nonsense made-up name for a cookie.

I think it’s just utter nonsense for the fun of it.

Either way, snickerdoodle cookies are slightly modified sugar cookies that are rolled in a cinnamon-sugar mixture before baking. They’re placed on the baking sheet and cooked as balls, then bake into scrumptious round treats.

One of the most unique aspects of the snickerdoodle is the inclusion of cream of tartar in the baking mixture. When used in snickerdoodles, it lends a tangy flavor and also makes them more chewy.

To make these unique holiday snickerdoodles, we’ll include nutmeg and cloves along with the cinnamon.

What is Cream of Tartar?

With cream of tartar being such an integral ingredient in snickerdoodles, what even is it?

Before researching and making this recipe, I had no idea what cream of tartar was. Even though I have used it before in a few different recipes like my homemade whipped cream.

Cream of tartar is tartaric acid. It is actually a byproduct of fermenting wine. This ingredient is commonly used in a few baking applications – to stabilize eggs (especially in meringues) or cream, and to help prevent sugars from crystallizing.

It tends to come in smaller containers because recipes usually call for small quantities. It is a white powder that can have a faint lemon-lime scent since it is an acid. Find cream of tartar in the store with the dried herbs and spices or down the baking aisle.

So, why is cream of tartar used in snickerdoodles? This is one of the ingredients that is used to create the typical snickerdoodle. The acidity of the tartar creates a tangy flavor in the cookie. It also prevents the sugar from crystallizing and so creates a chewier texture.

Mixing the Dough

Mixing the dough for snickerdoodle cookies is very easy with the right tools. I highly recommend using a stand mixer to whip up these tasty treats. But everything can be stirred and mixed by hand. It may be able to count as your workout for the dough. So plan ahead.

Before you begin to mix the dough, preheat your oven to 375°F (190°C). That way it will be ready to go when the dough is finished. Start by mixing the flour, cream of tartar, baking soda, and salt together in a bowl. Then add the butter and sugar into your stand mixer bowl or a separate bowl if mixing by hand.

Cream together the butter and sugar until fully combined and it looks a little fluffy. Then add in the eggs and vanilla and mix them together. At this point, the dough will be a fairly wet mixture with lumps still visible. This is expected, so don’t try to overmix it into a super smooth consistency.

Now it’s time to add the flour mixture.

Empty the bowl of flour, cream of tartar, baking soda, and salt into the main mixing bowl and mix it until combined. This is the final mix and it should now be smooth cookie dough.

Rolling the Holiday Snickerdoodles

Let’s roll those cookies!

Snickerdoodles get their signature flavor and look from a mix of sugar and cinnamon. For our holiday snickerdoodles, we’ll be adding ground nutmeg and cloves to the mix as well.

And to get the spiced sugar onto the cookies we need to roll the snickerdoodle dough into balls and then roll it around in the sugar mixture. So, start by mixing together the sugar, cinnamon, cloves, and nutmeg. Get everything evenly distributed. I decided to mix it together on a plate since it would be easy to roll the dough around.

Now scoop and roll the dough into balls. Use a spoon or dedicated cookie scoop on the dough. They don’t need to be perfectly round, just a good shape for rolling around.

After rolling the dough into balls, take them one by one and place them in the sugar and spice mix. Roll the dough around so that it gets coated everywhere with the spiced sugar. You may want to roll them once, let them sit for a minute or so, and give them a second roll around to get them fully coated.

The more sugar coating, the better in my opinion.

Why Nutmeg and Clove?

I’ve always had a soft spot for cloves, I just love the way they smell. But I promise that isn’t the only reason I added them to this recipe. I swear.

Snickerdoodle cookies are typically made by rolling the dough in a mixture of cinnamon and sugar. And nothing else.

But I wanted to add a little more holiday flavor into the treats – hence the holiday snickerdoodles recipe. And it made sense because cinnamon is already a pretty popular spice to use around the holidays.

So, I started thinking of all the other spices used around the holidays and what might pair well with the cinnamon. And when you think of fall flavors, you think about pumpkin spice. The spices commonly used in pumpkin pie and the ubiquitous fall flavor that takes over every year.

Included in the typical pumpkin pie spices are cinnamon, nutmeg, and cloves. And so this combination was born and seemed perfect for these holiday snickerdoodles.

And the combination of all these spices is delicious. But don’t take my word for it, make the recipe and try it for yourself.

Baking Holiday Snickerdoodles

After mixing the dough and rolling it all in the flavored sugar, all that’s left is to bake the cookies.

And the main goal here is just to not burn them.

Place the rolled dough balls onto a greased baking sheet about two inches apart from each other. Then pop the tray into the preheated oven. If you’ve forgotten to preheat before mixing the dough, then preheat now and wait until the oven has come to temperature to start baking.

Preheating ensures the cookies will start to bake immediately upon going into the oven.

Bake them for 8 to 10 min. when checking on them, you’ll be looking for a golden color on the cookie itself. It can be a little difficult to distinguish and differentiate since the cookies were rolled in spiced sugar.

While baking the dough balls will flatten out into perfect cookies with amazing texture. Remove the cookies from the baking sheet to a wire cooling rack.

Then eat the cookies. Store them in an airtight container after about an hour to make sure they stay soft and fresh for as long as possible.

These snickerdoodles are delicious when served warm with a glass of milk. Just make sure you wait long enough for them to cool so that you don’t burn yourself on the delicious treats.

How did yours turn out?

I’d love to hear when you try these holiday snickerdoodles! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Perfect Holiday Nutmeg and Clove Snickerdoodles

Recipe by Marc PetersonCourse: DessertDifficulty: Easy

Servings

24

servings

Prep time

10

minutes

Cooking time

10

minutes

Total time

20

minutes

These soft, buttery, spicy cookies are full of clove and nutmeg flavor. Make a batch of holiday snickerdoodles to share with family and friends.

Ingredients

• 2 and 3/4 cups flour

• 2 teaspoons cream of tartar

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup butter

• 1 and 1/2 cups white sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/3 cup white sugar

• 1 and 1/2 teaspoon ground cinnamon

• 1 and 1/2 teaspoon ground cloves

• 1 and 1/2 teaspoon ground nutmeg

Directions

• Preheat the oven to 375°F (190°C)
• Mix together the flour, cream of tartar, baking soda, and salt in a medium bowl and set it to the side
• In a stand mixer, cream together the butter and 1 and 1/2 cups sugar until fully combined and a little fluffy looking
• Add the eggs and vanilla and mix together well
• While stirring with the stand mixer, pour in the flour mixture from step 2 and let it mix until fully combined and a soft dough has formed
• In a wide bowl or small plate, combine the remaining 1/3 cup sugar with the ground cinnamon, cloves, and nutmeg
• Use a small cookie scoop or spoon to scoop out the dough, roll it into a ball, roll it into the spiced sugar mixture, set them to the side for about a minute, and then roll it into the sugar mixture a second time for a thorough coating
• Place the rolled dough balls 2 inches apart on a greased baking sheet
• Put the baking sheet into the preheated oven and bake for 8 to 10 minutes
• Remove the baking sheet from the oven and place the cookies onto a wire cooling rack

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The post The Perfect Holiday Nutmeg and Clove Snickerdoodles appeared first on Do You Roux?.

Can you go wrong with candying anything? Especially some tasty almonds. Add in a bit of cinnamon and vanilla and you can easily make these cinnamon candied sliced almonds.

If you like almonds, you will love this simple cinnamon candied sliced almonds recipe. This is super easy and delicious, and it’s great for topping salads or ice cream, and as a sweet snack. They are somewhat similar to my candied walnuts, though those end up a bit more on the caramelized side of sugar than the flavored crystals that form on the almonds here.

When you add these almonds to a sweet treat, it adds extra flavor and crunch to the recipe. Candied almonds are also a great addition to baked goods like bread, brownies, cookies, muffins, and cake. I made these almonds specifically to pair with my almond and berry salad.

For a sweet, savory snack, make your own delicious cinnamon candied sliced almonds. They’re easy to make, inexpensive, and taste great. Read on for more details and the final recipe.

Ingredients and Tools Needed

I love a simple recipe, and this one fits the bill.

And good news – you don’t need any super fancy equipment or tools to make candied almonds. No double boilers, candy thermometers, or candy molds.

All I used besides the measuring cups were a wide frying pan, a spatula, and some parchment paper. So, most kitchens should be equipped to make this recipe.

There are a few basic ingredients that need to be in place for this: sliced almonds, brown sugar, white sugar, vanilla, cinnamon, and a bit of water.

Making cinnamon candied sliced almonds is easy.

A sweet, cinnamon flavor pairs perfectly with the kind of toasted flavor that the almonds take on when cooking them with this process.

Candied Almonds Process

Essentially, we’ll be boiling the almonds in a flavored sugar syrup to get the candied sliced almonds.

Start the process by combining all of the ingredients except the almonds in a large frying pan. Make sure to stir everything together until well mixed before turning on the heat.

Then turn the heat up to medium and stir constantly. The sugar will begin to heat up and melt. And then the whole mixture will start simmering and bubbling up.

And that is the time to strike with the almonds.

Pour in the sliced almonds and stir to mix them in so that all the almonds get coated in some of the sugar mixture. Then keep on stirring as you let it cook. The sugar will start to kind of crystallize on the top sides of the pan first. Then on the almonds and the bottom of the pan.

The main trick is to pull them off the heat before either the sugar or the almonds start to burn. When the sugar mixture is no longer liquid, crystallizes on the almonds, and is fully coating the bottom of the pan, then it is time to remove them from the heat.

Spread them out on parchment paper and let them cool.

Storing Candied Sliced Almonds

Because this makes a decently large batch of candied sliced almonds, you will likely need to store some of the almonds.

They can easily be stored in a Ziploc bag or an airtight container. They should keep for a few weeks at room temperature in the pantry.

For longer storage, put them in an airtight container in the fridge for up to two months, or the freezer for up to 4 months. To prevent them from absorbing moisture while in colder storage, I recommend wrapping the almonds in plastic wrap before putting them in the airtight container.

The best part about these candied sliced almonds is that they can be used on so many different occasions—you can serve them as a sweet snack, or you could sprinkle them onto a salad, over ice cream, in oatmeal, and even as a topping for cake.

Try them on whatever could use a sweet, nutty crunch.

How did yours turn out?

I’d love to hear when you try out these cinnamon candied sliced almonds! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Cinnamon Candied Sliced Almonds

Recipe by Marc PetersonCourse: Condiment, ToppingDifficulty: Intermediate

Servings

16

servings

Prep time

5

minutes

Cooking time

15

minutes

Cooling Time

10

minutes

Total time

30

minutes

The crystallized cinnamon-vanilla sugar on these candied sliced almonds lends a perfectly flavored crunch that can top salads, ice cream, and more

Ingredients

• 1/2 cup granulated white sugar

• 1/4 cup brown sugar

• 1/4 cup water

• 2 teaspoons ground cinnamon

• 1 teaspoon vanilla extract

• 2 cups almond slivers

Directions

• In a wide nonstick frying pan, combine the white sugar, brown sugar, water, cinnamon, and vanilla extract and mix well
• Place the pan on the stovetop, turn the heat up to medium, and bring the mixture to a simmer while stirring constantly
• When the sugar mixture begins bubbling, add in the sliced almonds and stir thoroughly so that all of them get coated
• Continue to cook and stir the mixture until the water evaporates and crystallizes onto the almonds – it will also crystallize on the sides and bottom of the pan
• When all of the moisture is gone, the sugar has all crystallized, and it begins to smell of toasted almonds, pour the almonds out onto a sheet of parchment paper, spread them out with a spatula, and let them cool for at least 10 minutes
• Use the candied almonds or store them in an airtight container

Notes

• You can grease the parchment paper with a bit of butter to help prevent sticking

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The post Simple Cinnamon Candied Sliced Almonds Recipe appeared first on Do You Roux?.

Thin, delicate, buttery goodness that can be paired with toppings to your heart’s content. Learn how to make crepes for breakfast, brunch, or dessert. Basically pancakes that lost weight and got all French and fancy, crepes are a delight.

From batter to pan-frying, the most difficult part of crepe making is getting them perfectly thin. It takes starting off with a thin batter that can spread around the pan. Then working quickly when you add batter to the pan to swirl it evenly around the pan. And finally, making sure not to overcook the crepes.

While you can make savory crepes, I tend to go with sweet toppings and fillings with them. For a more savory breakfast option try breakfast burritos, quiche lorraine, or buttermilk biscuits and sausage gravy.

Dessert for breakfast!

Crepe Making Equipment

You can probably make crepes with the items you currently have in your kitchen. But there are a few more specialized tools to have handy that can help things out.

The first few times that I made crepes, I found it somewhat difficult to just plop the batter down and swirl it to get those perfectly thin pancakes. Maybe my batter wasn’t as good as it is now – you do need just the right consistency.

But I find it helpful to have a squeeze bottle to pour the batter out onto the pan and then swirl it around. It just seems to work better for me.

To make the batter itself, it is easy to use a blender or hand mixer. This will whip things together in no time flat and is a bit easier than hand mixing. Though the tried and true hand mixing method will work if you don’t have either tool available.

You can use a regular frying pan or a special crepe pan – but the special pan is probably only useful if you really plan on making a lot of crepes in your life. So for me, a regular frying pan always works. I recommend a 6 to 8-inch pan to get the perfect size crepes.

Make Crepes Taste Even Better

Let’s face it, you aren’t learning how to make crepes just to roll one up plain and eat it. Though it would still be tasty, crepes are merely vehicles for other fillings and toppings.

As I said above, these are mostly sweet and not savory crepes. And so my toppings and fillings fall in line with the sweetness. And making these always seems like the perfect excuse to eat dessert for breakfast. It is truly a win-win all around.

Fill, top, sprinkle, spread, and mix and match any of the following on your crepes for pure delight:

• Salted Caramel Sauce
• Homemade Whipped Cream
• Triple Berry Syrup
• Cookie Butter
• Sweet & Spiced Ricotta Cheese
• Powdered Sugar
• Banana
• Nutella
• Chocolate Sauce
• Blueberries
• Strawberries
• Raspberries
• Blackberries
• Lemon or Orange Juice

How did yours turn out?

I’d love to hear when you try making crepes for the first time! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

How to Make Crepes

Recipe by Marc PetersonCourse: Breakfast, DessertDifficulty: Easy

Servings

5 to 6

servings

Prep time

5

minutes

Cooking time

20

minutes

Resting Time

30

minutes

Total time

55

minutes

Learn how to make sweet and buttery aromatic crepes that are pillow-soft for all your fillings and toppings

Ingredients

• 2 cups milk

• 4 tablespoons melted butter

• 1 teaspoon vanilla extract

• 1/4 cup water

• 3 large eggs

• 2 cups flour

• 1/2 teaspoon salt

• 2 tablespoons sugar

• 3 tablespoons butter

Directions

• Blend or whisk together the milk, melted butter, vanilla, water, and eggs
• Add in the flour, salt, and sugar and then blend or whisk together until smooth
• Put the batter in the fridge to rest for at least 30 minutes and up to 1 day – pour it into a squeeze bottle if you plan to use one for dispensing the batter
• Place a small pan over medium heat
• Grease the pan with a small amount of butter
• Pour or squeeze 3 to 4 tablespoons of batter into the hot pan, and swirl it around to create a thin layer of batter
• Cook 60 to 90 seconds, until the top of the crepe is set and has lost its sheen, then flip it to the other side
• Cook another 30 to 60 seconds and then remove the crepe to a warm plate
• Repeat steps 5 through 8 until all of the batter is used up
• Serve the crepes hot with desired toppings and fillings

Notes

• If you are storing the batter overnight, then make sure to cover the top so that it doesn’t form a film

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The post How to Make Crepes appeared first on Do You Roux?.

As I promised in my watermelon feta mint salad recipe, it is time to make a watermelon drink. Citrus and melon are perfect summer flavors. So here they combine for the best watermelon limeade drink possible – because we’ll add ice to make it a frozen blended drink. What could be better than that?

Cool and sweet with a little bit of sour pucker, the watermelon limeade freeze is a refreshing summer treat. Whip it up whenever the weather outside has started to warm up and it will be sure to cool you down.

This recipe is simple because you need only four ingredients and a blender to make it happen. And the steps basically boil down to tossing it all in the blender and giving it a whirl. Honestly, the most difficult aspect may be cutting up the watermelon itself. They can be a bit large and unwieldy.

So let’s get to it.

Tips for Success

The best tip for success that I can give you is to start off with ripe watermelon. In fact, if you have a good watermelon, you may need less or no extra sugar at all. Try following these tips from Eagle Eye Produce on how to pick a good watermelon.

My second tip is to chill your watermelon beforehand. So cut and cube up the watermelon and then place it in the fridge to chill. For one, chilled watermelon just seems to have a better flavor. So for the few pieces that you sneak before adding watermelon into the blender, you will thank me. Also, it will be that much colder when you blend it together with the ice. It is better to start everything off cold if possible.

And finally, try to have everything ready to go after you have blended the drink together. Because it will start melting and separating as soon as the blender stops. Get your glasses out and any garnishes or decorations. Put everything into the blender except the ice and then add the ice and go fast.

If you are having this drink with a meal, make sure everything else is ready to serve before blending the watermelon limeade freeze together. The drink doesn’t take long to make, so it can easily be left to the end.

Mix Up Your Watermelon Limeade

One of the great things about watermelon and lime is that they can go with a whole lot of flavors. For variations on this watermelon limeade, try adding any of the following to the mix before blending:

• Mint leaves
• Lemon instead of Lime
• Chili Powder (not too much…)
• Honey instead of sugar
• Cream of Coconut instead of sugar
• Basil leaves
• Blueberries

Try dressing up your drink with lime wedges, extra watermelon, or fun and colorful paper straws. It definitely takes it up a notch when you think about presentation as well as flavor.

Whatever way you blend it, I know that it will be delicious. So give this a try on one of those hot summer days for perfect sweet refreshment.

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Watermelon Limeade Freeze

Recipe by Marc PetersonCourse: DrinksDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking timeminutes

Total time

10

minutes

Cool and sweet with a little bit of sour pucker, the watermelon limeade freeze is a refreshing summer treat

Ingredients

• 6 cups cubed watermelon

• 2/3 cup fresh lime juice (6 to 8 limes)

• 1/2 cup sugar

• 3 to 4 cups of ice

Directions

• Add the watermelon, lime juice, and sugar into a blender
• Blend on high for 1 to 2 minutes until smooth
• Add the ice into the blender and blend on high until smooth, 2 to 4 minutes
• Pour, garnish if desired, and serve quickly so that it remains cold

The post Simple Watermelon Limeade Freeze Recipe appeared first on Do You Roux?.

Growing up I would have Knott’s berry syrup with pancakes, waffles, and frybread scones. But now I can’t seem to find pre-made berry syrup anywhere. Luckily, it is very very easy to make your own with this berry syrup recipe. Simple ingredients, easy to make, delicious to eat.

This three-berry syrup recipe includes blueberries, blackberries, and strawberries. This is a great medley, but you could also substitute any of the berries for a different variety. You’ll still have a delicious syrup and you can tailor it to your own tastes, or to the berries that you happen to have on hand.

Breakfasts will not be the same once you learn how to make your own syrup from scratch.

Making the Berry Syrup

The best part about this recipe besides the flavor is the fact that you can use either fresh or frozen berries. Out of season it is difficult to find truly ripe and delicious berries. But I have frozen berries when ripe for use later in the year. And this is a perfect recipe for using your frozen fruit.

To start the recipe, dump all of the ingredients into a saucepan. Turn on the heat and start cooking it while stirring. Then mash all of the berries as much as possible. Use your stirring utensil to mash the berries, or use a potato masher to make mashing them easier. Continue cooking the syrup until it reaches the desired consistency.

When it is done cooking, it can be served as is. But if you want a smooth syrup without any of the seeds and remaining pulp, you can strain it. Strain the syrup through a fine mesh strainer into a separate container.

Once you’ve made the syrup, use it immediately to have it hot. Or chill it in the fridge to serve it cold. And it can be stored in the fridge in an airtight container for up to a week while still remaining fresh.

Using the Syrup

Use this berry syrup recipe wherever it seems fit. I will typically use the syrup on pancakes, waffles, angel food cake, vanilla bean ice cream, frybread scones, and crepes. I haven’t tried it but it could be good as a syrup for some mixed sodas.

I highly recommend pairing this syrup recipe with some homemade whipped cream to top pancakes and perfect buttermilk waffles for the ultimate breakfast experience. If you want some sauce options for topping pancakes, make this berry syrup along with some salted caramel sauce for some variety.

Let me know if you have any other great uses for this three berry syrup recipe. I’d love to try it out with anything else. Basically, I just want any excuse to make more of this tasty sauce.

Easy Homemade Three Berry Syrup

Recipe by Marc PetersonCourse: BreakfastDifficulty: Easy

Servings

8

servings

Prep time

5

minutes

Cooking time

15

minutes

Total time

20

minutes

This three berry medley heats up to make a delicious syrup recipe that’s lick-your-plate good

Ingredients

• 1 and 1/2 cups blueberries

• 1 cup blackberries

• 1 and 1/2 cups strawberries (12 large berries)

• 1/4 cup water

• 1/3 cup sugar

Directions

• Add all ingredients to a saucepan over medium heat and cook while stirring for 10 minutes
• When the berries are cooked and soft, mash them with a masher or spatula
• After it is all mashed, continue to simmer for 5 minutes
• For a thicker syrup, cook for another 5 to 15 minutes
• For a smoother syrup, strain through a fine mesh strainer
• Serve immediately for a hot syrup, or chill for a few hours to serve cold

Notes

• Keep for up to a week in an airtight container in the fridge

The post Easy Homemade Three Berry Syrup Recipe appeared first on Do You Roux?.

Happy early Pi Day! At least for those in the US using the month/day format, this happens on 3/14 (March 14th) every year. And what better way than to celebrate by making the best apple pie recipe? Both because it sounds the same and because a pie is round. So we could calculate the areas of our pie with Pi if we really wanted to…

Okay, I may be a bit biased in saying that this is the best apple pie. But it was the go-to family dessert growing up. I don’t think my younger sister was the biggest fan, but the rest of us enjoyed it (sorry, sis). Though dad also really liked strawberry pie. My older sister especially liked the apple pie and would usually help with making the dough. I didn’t actually get too involved in making this dish while growing up. But now am making it from scratch myself.

Though the pie originated in England, it has become a very classic American dessert. As American as apple pie. I don’t know how exactly it became such an American icon, but likely because it is just so tasty. It is a perfect mix of spices, sugar, flaky crust, and a bit of tart.

My favorite way to eat pie is à la mode. Which is just a fancy way of saying with ice cream on top. Preferably vanilla. And specifically vanilla bean. It starts to melt over the hot pie and just marries everything together perfectly. Though beware, because it is a large dose of sugar.

Apples and Spices

Lots of recipes have you cook the apples only in the oven. I switch it up a bit and give them a little precook on the stovetop before baking. In my opinion, this helps it come together and cook perfectly in the oven. The apples can be cooked through without burning the crust. Instead, we get the perfect golden-brown.

You’ve probably noticed in the produce section of the grocery store that there are like 50 million apple varieties (actually around 7,500 exist). So you may be wondering which variety to choose. The classic apple pie variety is Granny Smith. My mom would always use Gala apples. For this pie, I used a mix of Honeycrisp and Gala. In my opinion, you should use the variety of pie that you like the most. Or what is most readily available to you. Though there are some varieties that may get a little too mushy, so you could try cooking them less on the stovetop before filling the pie.

The other big part of this pie is the dough. I’ve already covered making the ultimate pie crust in another post. I highly recommend that crust for this pie, but you can use whatever recipe you are familiar with. Or even use a pre-made dough in a pinch.

For the spices, I use cinnamon, nutmeg, and cloves. With a distinct focus on cinnamon. It is an aromatic combination that adds flavor and helps to mellow out some of the tartness of the apples. This combo helps make this the best apple pie recipe.

Fun note – my mom would always put in half of the apple mix and then sprinkle in any leftover pie crust in small crumbs into the apple mixture before topping with the rest of the apples.

Helpful Tools for Making the Best Apple Pie

Though it isn’t too difficult to make apple pie, there are a few tools that can help or make it a little faster:

Pastry cutter – A pastry cutter helps when making the dough. One step is cutting the Crisco and butter into the flour mixture. You can use a knife, but a pastry cutter helps make things faster since it is essentially a whole row of knife edges to cut everything together.

Apple corer/peeler/slicer – This helps to peel, core, and spiralize-cut your apples all at once. I have used them before, and it definitely speeds things up when going through a lot of apples at once. However, it isn’t necessary and you can just use a peeler and knife to get the same job done.

Rolling pin – The rolling pin I’ve linked to here helps you get everything to an even thickness. It uses spacers on the end of the rolling pin to lock it to a specific height. Then you can roll away and not worry about making it even. I bought it for my wife who does a lot more baking than I do. But I’ve been stealing it recently for pie-making.

Pastry wheel – I used a pastry wheel for making the lattice top to the pie. The lattice top makes the pie look super fancy, and it seems like a lot of work. but it is not. I found some instructions online on how to make a pie lattice. It was very simple and just involves folding back alternating strips of dough. I will also admit that I didn’t even measure the strips to get them to the same size. Eyeballing it works.

So gather your tools and your favorite pie dish to get started with the best apple pie recipe you’ve ever tried.

The Best Apple Pie Recipe

Recipe by Marc PetersonCourse: DessertDifficulty: Moderate

Servings

8

servings

Prep time

25

minutes

Cooking time

40

minutes

Total time

1

hour 

5

minutes

Tart apples, fragrant spices, crispy crust and a bit of sugar come together making this the best apple pie recipe

Ingredients

• Pie dough for the top and bottom of a 9″ pie

• 7 large apples

• 2 tablespoons butter

• 1 tablespoon lemon juice

• 1/3 cup sugar

• 1/3 cup flour

• 2/3 cup brown sugar

• 2 teaspoons ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

Directions

• Roll out half of the pie dough to an even thickness, fit it into the bottom and sides of a 9″ pie dish, and place the dish in the fridge to keep cold until filling the pie
• Peel, core, and cut the apples into evenly thick slices
• Preheat the oven to 375°F (190°C)
• Melt the butter in a deep pan on medium heat
• Add the sliced apples and lemon juice then simmer for 10 minutes until the apples start to get a little tender, stirring occasionally
• Mix the sugar, flour, brown sugar, cinnamon, nutmeg, and cloves in with the apples and cook 5 to 10 minutes until the liquid at the bottom begins to thicken
• Remove the pie dish from the fridge, pour the filling into the bottom crust, and spread it into an even layer
• Roll out the remaining pie dough and top the pie with either a solid or lattice top and any other crust decorations
• Bake the pie in the oven for 20 to 30 minutes until the crust is evenly golden-brown – cover the edges of the crust with strips of foil if they are cooking faster than the rest of the pie

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