Salted Caramel Butter Bars

I pinned this recipe quite a while ago and then completely forgot to make them....I'm not sure how anyone could forget to make caramel bars....but I did.  Luckily I eventually remembered that I wanted to try them because these are sooooo goooooood!  Be warned....these are not diet bars.  There is a pound of butter in them but that is what makes them soooo goooood!  :)

The crust and top crumble are made from your basic shortbread recipe.  Lots of butter, sugar, flour and vanilla.  Super simple.

The caramel layer is made from melted caramel candies and cream.  Pretty much guaranteeing you will make them because they are so simple.  After I spread the caramel over the crust, I sprinkled some maldon salt over the top.  You can see the beautiful flakes in the picture above!  If you prefer your caramel layer to be unsalted, that is no problem.....it will still be delish!

Once the bars are baked and golden brown, let them cool completely before cutting.  The caramel is much easier to cut once it has cooled and hardened a bit.

Try to take some pictures before your children and their friends sneak into the kitchen to eat them all....not that I ever have that problem.....but man, those kids are quick!  

Salted Caramel Butter Bars adapted from Cookies & Cups

Crust:
1 lb. salted butter room temp
1 cup sugar
1½ cups powdered sugar
2 Tbs vanilla
4 cups all-purpose flour

Filling:
1 bag (14 oz.) caramel candies (about 50 individual caramels), unwrapped
⅓ cup milk or cream
½ teaspoon vanilla
1 T. coarse sea salt (optional)

To make the crust:

Preheat oven to 325°

In a large bowl, combine the butter and sugars. Using mixer on medium speed, beat together until creamy. Add the vanilla and beat until combined. Sift the flour into the butter mixture and beat on low speed until a smooth soft dough forms.

Spray a 9x13 inch baking pan lightly with non-stick cooking spray. Press one-third of the dough evenly into the pan to form a bottom crust. Wrap remaining dough in plastic wrap and chill in refrigerator.
Bake crust until firm and the edges are a pale golden brown approx 20 minutes. Transfer pan to a wire rack and let cool about 15 minutes.

While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place the unwrapped caramels in a microwave-safe bowl. Add the cream. Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth.  Once the caramel is melted add in your 1/2 tsp vanilla and stir until combined.

Pour the caramel filling over the crust. If you are going to salt the caramel sprinkle it on caramel layer now.
Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel.
Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25 - 30 minutes.

Let cool before cutting into squares.

Enjoy!

Recipe shared on:
Hearth & Soul Blog Hop
What'd You Do This Weekend
You're Gonna Love It Tuesday
Treasure Box Tuesday
Wednesday's Adorned From Above Link Party
Freedom Fridays
Strut Your Stuff Saturday Link Party

Creme Brulee

When I was a teenager my brother-in-law, Pat, was the manager at a restaurant called Horatios.  My sister and I would go there often when he was on duty for brunches or nice dinners.  I fell in love with three things at that restaurant...eggs benedict, blueberry muffins, and burnt cream.

Burnt cream is the same thing as Creme Brulee.  The earliest known recipe for Creme Brulee was in a French cookbook in 1691.  In the 18th century it was translated into English as Burnt Cream.  Whatever name you call it by.....it is delish!  What it is not, however, is low in fat!  This is an extremely rich dessert and probably not one you would eat daily (oh who am I kidding....I would if I had any in my house) but it is perfect for a special occasion.   Creme Brulee is a rich custard based dessert topped with a contrasting layer of hard caramel which is formed by sprinkling sugar over the cooked custard and then burning the sugar with a kitchen torch or under the broiler to form a hard caramel layer on top.

I have been making this dessert ever since I received my first kitchen torch and this great cookbook "Elegantly Easy Creme Brulee".  This book has all kinds of fantastic recipes but in all honesty I have only ever made the classic creme brulee.  I am a purist I guess!

This was my first time making it with my kids and Max had a blast using the torch, maybe a little too much fun.....should I be worried?  

Don't be afraid that it is too complicated....this dessert is super simple and fool proof.  If you don't have a torch, caramelize the sugar under your broiler and then pop those bad boys back in the fridge for a few minutes to harden.  My favorite part about this yummy dessert is cracking that top shell with my spoon and going in for the first bite!  YUM!

Crème brûlée from Elegantly Easy Creme Brulee
makes 6 servings

8 egg yolks
1/3 cup granulated sugar
2 cups heavy cream
1 teaspoon pure vanilla extract (or the beans from 1/2 a fresh vanilla bean)
1/4 cup granulated sugar (for caramelizing the tops)

Preheat oven to 300F.  

In a large bowl, whisk together egg yolks and sugar until the sugar has disolved and the mixture is pale yellow and thick.  Add cream and vanilla and continue to whisk until well blended.  Strain into a large bowl.

Divide mixture among 6 ramekins.  Place in a waterbath (I use a large roasting pan and fill halfway up the sides of the ramekins with hot water), and bake until set around the edges, but still loose in the center, about 40 to 50 minutes.  Remove from the oven and leave in the waterbath until cooled.  Remove cooled ramekins and place in the refrigerator to chill for at least 2 hours. 

When ready to serve, sprinkle 1-2 teaspoons of sugar over the top of each custard.  Use a small hand held torch to melt the sugar.  If you don't have a torch, place under the broiler until sugar melts.  Return to refrigerator for a few minutes before serving.

Recipe shared on:
Freedom Fridays
Adorned From Above Link Party
Treasure Box Tuesday
Hearth & Soul Blog Hop

Almond Orange Shortbread

HAPPY NEW YEAR!!!

I hope you all had a safe and happy New Year's celebration!  I went into the city (San Francisco) with friends to watch the fireworks over the bay....sooooo much fun!  I couldn't believe how many people were cram packed into the city.

Today I plan on relaxing and staying home with my kids and my Mom (and the dog, of course).  For those of you who are going out or having guests over, this is a super easy and delicious dessert.  I love these almond orange shortbread!  The dough is formed into logs and then stuck in the freezer for an hour before being sliced and baked.  

I personally like to make a couple of batches and store them in the freezer for those times when people show up unannounced or last minute.  Just pull the logs out of the freezer, let it defrost a bit, until it slices easily, then bake and serve.  

I LOVE how pretty the orange zest looks in these cookies!  However, you can change these cookies and make different combinations....lime zest and chopped macadamia nuts, lemon zest and almond, dried cranberry and almond, you could even add dried lavender!
These are sweet enough for me but you could also drizzle a flavored glaze over the top of them!

Ok...now back to couch for lazy time!  Enjoy your day!

Almond Orange Shortbread Martha Stewart


1 cup butter, room temperature
1 cup confectioners' sugar
3/4 teaspoon almond extract
1/2 teaspoon salt
2 cups all-purpose flour
Grated zest of 1 orange
3/4 cup sliced almonds

Make the dough: In a mixer bowl, beat butter, sugar, almond extract, and salt until smooth. With mixer on low speed, add flour and orange zest; mix just until a dough forms. With a wooden spoon, rubber spatula, or your hands, gently mix in almonds.

Freeze the dough: On a piece of waxed paper or plastic wrap, form dough into a rectangular log, 12 inches long, 2 1/2 inches wide, and 1 inch thick. Wrap log in the paper, and freeze until firm, at least 1 hour and up to 3 months. If freezing longer than 1 day, wrap log again, in plastic wrap.

Bake the shortbread: Preheat oven to 325 degrees. Remove dough from freezer. (If dough has been in freezer a long time and is frozen solid, let it sit at room temperature 30 minutes so it slices without crumbling.)

With a sharp knife, cut dough into 1/4-inch-thick slices; place on ungreased baking sheet at least 1 inch apart. Bake until edges just begin to turn golden, about 20 minutes. Cool 5 minutes on baking sheet; transfer cookies to a rack to cool completely.

Recipe Shared On:
Hearth and Soul Blog Hop
Freedom Fridays
Adorned From Above Blog Hop
Strut Your Stuff Saturday Link Party
You're Gonna Love It Tuesday

Raspberry Cheesecake Bars

There are not a lot of pictures of these beautiful cheesecake bars.  Not because they aren't beautiful but I was probably crying a little too much to take great pictures.  It turns out that crying makes things look blury and apparently blury pictures aren't super cool.  No, nothing is wrong.  These are happy tears...honest, they are.  No really....I'm not just saying it so that it will become true.

My oldest son is a senior in high school and it is college application time.  Actually, he has already applied early for a few colleges and the rest are going through now.  Six applications in all and only one in California....the rest are on the other side of the country.  Do you know how far away that is??  I don't either but it looks like it's pretty far.

I was super excited when we started this process and super proud that he wanted to apply to all of these awesome schools.  I kept encouraging him and telling him how proud I am of him.  Well.....now those colleges are starting to send letters.  He has already been accepted to two of them.  The first was Drexel University....um yep....the one in Pennsylvania (don't worry, I had to Google it too).....we live in California....that's kind of a long commute.  So anyways.....for all of you parents out there....don't be fooled by those darn college applications.  Yes, they seem all cool and fun and exciting...new adventures, growing up, becoming an independent adult, blah, blah, blah!  But really, they are a devious plan to move your kids halfway across the country and far away from you.

To help cheer myself up, I made these delish Raspberry Cheesecake Bars.  They are very pretty and would be the perfect dessert for a New Years Eve party, they are also super good for drowning your parental sorrows! (Eat two and follow with a glass of red wine)

Use any fruit filling or jam that you like....I am partial to raspberry!

p.s. I really am happy for my son.  He is ready to start off on a new adventure and I couldn't be more proud. Also, teenagers are known to have the occasional attitude that makes you think "huh, halfway across the country might not be so bad".


Raspberry Cheesecake Bars adapted from Kraft Recipes

1 cup  graham crack crumbs
3 Tbsp.  sugar
3 Tbsp.  butter, melted
5 pkg.  (8 oz. each) Cream Cheese, softened
1 cup  sugar
3 Tbsp.  flour
1 Tbsp.  vanilla
1 cup  Sour Cream
4  eggs
1/3 cup  raspberry jam (can use any jam, fruit filling, lemon curd, etc.)

Preheat oven to 325°F.

Line a 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake 10 min.

In an electric mixer beat cream cheese, 1 cup sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; swirl with knife. (I like to pipe the jam onto the batter in parallel lines and then cut through with knife....play around with it to create different patterns)

Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

Store in refrigerator.

Recipe Shared On:

Kathe With an E - You're Gonna Love it Tuesday

21st Century Housewife - Hearth and Soul Hop
My Turn For Us - Freedom Fridays
Keep Calm and Cook On - January
Strut Your Stuff Saturday Link Party
What'd You Do This Weekend
Treasure Box Tuesday
Foodie Friends Friday

French Vanilla Ice Cream

Every year for Christmas Eve we have a Mexican feast and ice cream sundaes for dessert.  This year the boys and I decided to make the ice cream ourselves. (ok, I decided and then encouraged/forced them to make it with me)

We have our own ice cream maker but we haven't used it in years....still works great!  We decided to make French vanilla, if you are gonna make vanilla....you might as well go all the way and make the richest vanilla ice cream there is.  French vanilla has egg yolks and a custard like base rather than just cream and milk.  This of course makes it richer and better tasting (yes...and full of fat...but totally worth it).  

This was the perfect recipe to use up some of my fresh vanilla beans from Costco.  Popped that puppy right into my half and half mixture!

Use any ice cream maker you have on hand.  If you don't have one....well, that is just super sad.  You really need to get one, it is tons of  fun for the family!  (unless you have teenagers....they disappear after it goes in the maker and tell you to let them know when it's done).  :)

Here they are...proof that the boys do exist.  Max is working on the ice cream base while Zack is making chocolate chip cookies.  They disappeared soon after this picture was taken.  I'm not sure what they do in their rooms for all of those hours but I'm pretty sure it has something to do with Xbox or Playstation. 

French Vanilla Ice Cream adapted from The Pioneer Woman

1 whole Vanilla Bean, Split And Scraped

1 1/2 cups Half-and-half

1 1/2 cups Milk

2 cups Sugar

8 Large Egg Yolks

3 cups Heavy Cream

Instructions:

Heat half-and-half, milk, and 2 cups sugar in a saucepan over low heat, adding vanilla seeds and the bean to the mixture. Turn off heat when mixture is totally heated.  (Make sure to discard the bean before moving to the next step.)

Beat egg yolks by hand until pale yellow and slightly thick. Temper the egg yolks by slowly drizzling into the 1 1/2 cups of hot half-and-half mixture, whisking constantly. After that, pour the egg yolk/half-and-half mixture into the pan containing the rest of the half-and-half mixture. Cook over medium-low heat until mixture thickens. Drain custard using a fine mesh strainer, then pour into a bowl with the heavy cream. Stir to combine.

Chill mixture completely, then freeze in an ice cream maker following the maker's instructions. Place container in freezer to harden for at least four hours.

Enjoy!

Recipe Shared on:
My Turn For Us - Freedom Fridays
Hearth and Soul Blog Hop

Cinnamon Twist Wreath

I know!  It's been a long time since I've written on the blog.  For those of you who don't know....I am back in school.  Last spring I was accepted to a two year Interpreter Preparation Program for American Sign Language.  They accept up to 10 students each year and we learn together in a co-hort for the next two years.  I knew the days would be long and that it would be difficult work but I had NO idea that it would be this much work.  There was no time for baking, not even for clients.  Luckily I am on winter break and I have time to catch up on my baking (and sleeping, housework, excercise, etc)! 

This yummy treat was my first venture back into the kitchen.  The boys were begging for cinnamon rolls and I wanted to do something a little different.  So I took a cinnamon roll recipe and rolled it up but instead of cutting it into individual rolls, I cut it lengthwise and twisted it up to make this beautiful wreath.  The recipe is actually makes two wreaths.

This is no more difficult than making any other yeast dough.  You can use my recipe or use your 

own if you have one that you absolutely love.

I filled mine with cinnamon sugar but you could add nuts, dried fruit or anything else that you could add to the filling of a cinnamon roll.  I was tempted to try chocolate chips but was worried it might be a little too messy.

As you can see above, you roll it up just like you do with cinnamon rolls.

Next just cut it lengthwise down the center and fold the two halves open next to each other.  Procede to braid the two halves and then  pinch the ends together and form a wreath.

Let it rise again for another 30 to 60 minutes and then bake!

Honestly, this would be delish with or without the glaze, but my boys wouldn't dream of eating a cinnamon roll without the glaze.  I myself would have prefered a cream cheese glaze but once again....

I am not the boss in the house when it comes to baked goods!

Slice it into wedges to serve.  We had ours on Christmas morning 

(I only got a small slice before the boys gobbled it all up)!

CINNAMON TWIST WREATH Adapted from Salad In a Jar
¾ cup milk (warmed for 1 minute in microwave)
1 package yeast (or 2 1/4 teastpoons)
3 tablespoons sugar
1 teaspoon salt
1/4 cup butter (melted)
2 eggs (lightly beaten)
3 (1/4) cups all-purpose unbleached flour

Filling:
3 tablespoons butter, softened
1/4 cup packed light brown sugar
1/4 cup sugar
2 teaspoons cinnamon

Icing:
2 cups sifted powdered sugar
½ teaspoon vanilla
2 + tablespoons milk 

Instructions:
Disolve yeast in milk in the bowl of an electric mixer.  Let stand for 5 to 10 minutes until it starts to bloom.  Using a dough hook begin to add your ingredients with the mixer on low. Slowly add the flour until completely combined.  Add flour 1 tablespoon at a time if too wet or water 1 teaspoon at a time if too dry.  Turn the mixer up to medium and mix until the dough is smooth, about 5 more minutes.  Place dough into a large buttered bowl and cover (I cover mine with a dish towel) and place in a warm space to rise until doubled, about 1 hour.  When dough has risen to double, remove from bowl and divide in half. Cover each portion with plastic wrap and let rest 10 minutes.

Roll first half into a 9 x 14 inch rectangle. Spread with half the butter. Sprinkle with half of filling mixture and press it gently into the dough. Starting at long side, roll up jellyroll style, making sure to keep the roll tight.  Pinch seam to seal.

Slice roll in half lengthwise. Place halves side by side, with cut surfaces facing up. Moisten one end of each portion with wet fingers. Push the ends together to join the two pieces of dough. Twist pieces together; shape into a ring and fit into a greased 8 or 9-inch pan. Moisten ends and press to seal.

Repeat process with other half of dough and filling. Cover and let rise in warm place until almost doubled in size, another 30 to 60 minutes.

Preheat oven to 350 degrees F.

Bake for about 20 minutes, or until golden brown. Let stand 3 minutes and transfer to serving platter with spatula.

Mix icing and drizzle over both of the wreaths.  Slice into wedges and serve!

Recipe shared on:
My Turn For Us - Freedom Fridays

Pumpkin Streusel Muffins

See....I'm still alive!  I have missed all of my blogging friends, all of my readers and I've really missed my oven!  It's not over yet, I am only a month into my two year program at school.  You probably won't see too much of me except for my weekly bloggy party with Christine at Esskunst.org.  I will still be baking for work and my kids, of course, but I won't always have time to blog about it.  I am in school full time at the most fabulous school, in the most fabulous program, with the most fabulous people!!  I am attending a small school called Ohlone College and I am part of an Interpreter Preparation Program to become an interpreter for the Deaf Community.  I LOVE my teachers and my classmates and it is worth every minute, but it pretty much means I don't have a life for two years.

Here is a picture of the 10 of us!  As you can see, we are pretty fabulous!  This program is worth every minute of stress, it is even worth missing my oven! I spend my days with these fabulous people in one classroom, pretty much straining my brain and eyes more than I knew I was capable of!

Occasionally I will try to bring you some yummy goodness!  Yesterday I made these fabulous Pumpkin Streusel Muffins.  I actually made them for school.  Occasionally we need a treat and I love using the kids as my guinnea pigs for new recipes.  I used an old Gourmet Magazine recipe for the muffin but I felt it needed a little something more so I added a streusel topping.  Delish!  Very moist and great flavor!  Next time I make them I may even add a little bit of cinnamon to the streusel topping, just for a little extra kick.

I was so distracted that I forgot to take pictures for the blog so my good friend, and classmate, Steev was kind enough to take some pictures at school.  I'm pretty sure his impromptu pictures turned out better than my staged, labored photo shoots!  He is awesome!

Hope you enjoy these muffins!  I will try to keep you all posted on how school is going!

xoxo

Pumpkin Streusel Muffins adapted from Gourmet Magazine via Muffin Top
Makes 1 dozen muffins

Muffin:
1.5 cups all-purpose flour
1 tsp baking powder
1 1/4 cup canned solid-pack pumpking
1/3 cup vegetable oil
2 large eggs
1 tsp pumpkin-pie spice
1.25 cups sugar
1/2 tsp baking soda
1/2 tsp salt
Put oven rack in middle positiona nd preheat oven toe 350F. Put liners in muffin cups.

Whisk together flour and baking powder in a small bowl.

Whisk together pumpkin, oil, eggs, pumpkin-pie spice, sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.

Divide batter among muffin cups.  Sprinkle with streusel topping.  Bake until puffed and golden brown and a wodden pick or skewer inserted into center of a muffin comes out clean, 20 to 25 minutes.

Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

Streusel:
1 cup chopped walnuts or pecans
1/2 cup flour
1/3 cup brown sugar
3 tablespoon granulated sugar
4 tablespoon butter, melted
Place nuts in a large bowl with flour, brown sugar, granulated sugar and whisk to combine. Drizzle melted butter while tossing with a fork or spoon until large chunks form with small pea size pieces.