Sugar is all about sugar in this episode—sweet, drippy gooey, and teeth-buzzing… liquid sugar. Anna uses golden maple syrup in her recipe for Frozen Maple Walnut Torte. It’s cool, creamy and crunchy. Anna likes to serve this to guests on the weekend when there is more time to prep. For the Mini Honey Cakes Anna adds pasteurized honey to the batter. They come together very quickly and are a satisfyingly sweet dessert at the end of any meal. Or to fancy them up add Candied Pecans and Warm Pears.