Top 10 of 2014!

It’s cliché, but it is hard to believe another year is over.  I’m happy to say I met my goal and did a lot more baking this year than last year.  This year I tried many new things.  There were some amazing results and some horrendous flops!  I like to post about them all, because not everything turns out and that’s ok, frustrating, but ok.

Here are what I think to be my best of 2014 as well as a few honorable mentions.

Honorable Mentions

I have 2 honorable mentions this year.  The first being, I was a judge at a Butter Tart Taste off!  It was an amazing day and I was so honored to be part of it.

Second honorable mention is for my favourite cake this year.  I really liked how the Camera Cake turned out

Here is a list of what I picked as my favourites of 2014

10.   S’mores Cups

These little delights are so easy and very so tasty.  I first had S’mores Cups at the Relay for Life.  One of our team members brought them and I was hooked.  I searched the recipe and made them as soon as possible.  I am not a fan of real S’mores, but these are great!

9. Snickers Popcorn

This is something I wasn’t entirely sure I would like.  Amy and I were having a baking day, cheesecake was our main delight of the day.  We needed something that didn’t need to be cooked for a family dessert.  Amy picked Snickers Popcorn. Unreal!  It was delicious, and so addicting!  I could not stop. 3 days later when the humidity had got to it I was still wolfing it into me. Excellent and will make again!  It always helps to have someone else to bring you out of your baking comfort zone.  I would have never tried this, but love it!  Thanks Amy!

8. Toffee Cheesecake

This Toffee Cheesecake was made with the toffee candy I make, kinda like a Skor bar.  This was really good.  I’d definitely make this one again.

7.  Strawberry Pie

I am starting to get the hang of this pie thing, my crust is improving.  This was my first Strawberry Pie.  It was good.  It got rave reviews from the pie fans of the family, and I admit, I liked it too.

6. OCC #6

I have been slacking on my Oatmeal Cookie Challenge.  I have been searching for a very long time for ‘my favourite’ cookie. This Oatmeal Cookie is definitely in the running.  It has a great texture, holds its height and had great flavour. The best part? This recipe makes one cookie! Give it a try.

5. Cherry Pie

This pie was amazing! Hard to believe 2 pies made the list this year.  I’d say this was the perfect Cherry Pie. Hope I can duplicated it next year.

4. Pumpkin Cake

I am not normally a fan of pumpkin stuff but this Pumpkin Cake was good!  What made it was the cinnamon cream cheese icing. Amazing combination.  It was a huge hit at Thanksgiving.

3. Toffee Chocolate Bars

These were amazing! I found these Toffee Chocolate Bars on Pinterest.  The picture caught my eye and I knew I had to make it.  They were a huge success.  I loved them.  The gooey middle layer was fantastic and I loved the sugary base.  Definitely worth a try.

2. Pecan Pie Cheesecake

This Pecan Pie Cheesecake was by far the best Cheesecake I have ever made! The sweet pecan filling went perfect with the creamy cheesecake top.  This got rave reviews and topped everyone’s list as their favourite cheesecake.  You must try it!

1. Christmas Pudding with White Sauce

Even though I just made this a few days ago, it was by far the best thing I made this year.  Not only was the Christmas Pudding absolutely delicious, but it brought back a family tradition that I can to carry on for many years to come.

I hope everyone had a great year and here’s to a wonderful 2015 filled with many delicious sweet treats!

 

Celebration Baking

I am always looking for an excuse to bake.  Today’s excuse? Erica’s Edibles has had over 100,000 views! What?!? I can’t believe it!

Back when I started blogging, honestly, I didn’t think anyone other than my parents and maybe a few friends would have read.  It is so exciting that people actually look at what I bake!

Now the big decision is to pick a recipe!  There are so many I have Pinned and saved that I want to make.  I tried to find one that would please everyone, no peanut butter and chocolate (crazy I know! My parents hate that combination) and no coconut!  This was hard as just about all of my favourite included chocolate peanut butter or coconut.  I had to start a new search.  The recipe I chose was from The Bitter Side of Sweet, Chocolate Pretzel Pecan Shortbread Bars.  The name pretty much says it all.

Chocolate Pretzel Pecan Shortbread Bars

Crust

2 cups flour
⅓ cup brown sugar
½ cup pecans, chopped
1 stick butter, cold

Directions

1. Preheat oven to 350 F.

2. Prepare a 9 x 13 pan by lining with a piece of parchment paper. Then spray the parchment paper.

3. Mix the flour and brown sugar together

4. Cut into mixture the butter till it looks crumbly

 

5. Stir in pecans. Spread into pan and bake for 10 minutes (I got a little worried at this point, seems a bit dry to bake)

 

6. When done allow to cool while you prepare the filling (still looking kind of dry)

Filling

1 cup sugar
1 cup white Karo syrup
½ cup butter, melted
4 eggs, slightly beaten
2 cup chopped pecans
1 cup mini chocolate chips
1 cup pretzels chopped

Directions

1. In a large bowl combine sugar, syrup and butter

2. In a separate bowl, lightly beat eggs

3. Add to sugar mixture and stir.

4. Pour over shortbread and spread evenly

5. Evenly spread pecans

6. Top with layer of chocolate chips

7. Finish with layer of chopped pretzels *tip* When I tried to chop the pretzels they were bouncing everywhere! I found it much easier and less messy to put them in a baggy and break them up

8. Press the pretzels down lightly into the batter

9. Put back in oven and cook for 30 minutes or until middle no longer jiggles, *mine took nearly an hour

10. Cool at room temperature.

11. Then chill bars for 4 hours or overnight. ENJOY!

The next day

They look fantastic!

These were OK.  I found them to be a little on the dry side.  Between the pretzels and the shortbread crust, don’t plan on whistling a tune.  The centre was not bad, could have been sweeter and didn’t have a lot of flavour.  Everyone that had them said they were good, but I was unimpressed.  I wouldn’t make them again.

S’mores Cups

 

These little fells are delicious!

I will confess, to most people disbelief, I have never had a s’more.  Perhaps because I want nothing to do with camping and that is where they would usually be made.

I was introduced to these last weekend at the Relay for Life, a 12 hour, over night walk for cancer.  Everyone usually brings something to share to keep us awake and energized.  This year we had a new member on our team and she brought these!  Having never had a s’more, I have nothing to compare them to but they were quite delicious!  They almost reminded me of the Chocolate Marshmallow Squares of my Nana’s, that Dad always requests.  When I asked about the recipe She said she got it on Pinterest.  So that is where I headed and found this recipe.

S’more Cups

Adapted from Texas Cottage

1 cup graham crackers crumbs

1/4 cup powdered sugar

6 tablespoons butter, melted

4 bars (1.55 oz each) milk chocolate candy, divided

12 large marshmallows

*I halved the recipe and it made 9

1. Preheat oven to 350 degrees F.

2. Combine graham cracker crumbs, powdered sugar, and butter in a small bowl.

3. Place 1 tablespoon of crumb mixture in each cup of a mini muffin pan.

4. Firmly press crumbs to form shallow cups.  I used a teaspoon to push and make the cup

  5. Bake 4-5 minutes or until edges are bubbling.They seem to spread quite a bit and have a pool of butter.  I scooped out as much butter as I could and reshaped

6. Break two of the candy bars into rectangles. ** I did not have any so I used chocolate chips

7. Cut marshmallows in half crosswise using scissors.

8. Place one marshmallow half, cut-side down, into each cup.

9. Return to oven 1-2 minutes or until marshmallows are slightly softened. Remove pans from oven to cooling rack; cool 15 minutes.

10. Carefully remove cups from pan. Cool completely. I set them on paper towel because they were ridiculously greasy, it soaked up a lot of the excess.  Next time I will use less butter

Break remaining candy bars (or chocolate chips) and place in small microwavable bowl. Microwave on high 1 to 1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 to 60 minutes or until set. Makes 24 cups.

These were delicious and very easy to make.  Will definitely be making these again.

***sorry about the all jumbled together look of this post.  I can’t seem to get the spacing to work.

Toffee Chocolate Bars

Erica’s Edibles

Turns

5!

It’s my blogaversary! Silly, I know, but I like to make something on the anniversary of the day I started my blog.  I honestly did not think I would be still blogging 5 years later.  I figured it would be something fun to do for a few months as I posted about my baking adventures with the Daring Bakers.  I have been slacking on my Daring Bakers participation, I need to get back to that!
This years blogaversary treat is Toffee Chocolate Bars.  I saw a picture of these bars on Pinterest a while ago and thought they looked sinful!  They had to be delicious!  This seemed like the perfect occasion 🙂

Toffee Chocolate Bars

Adapted from Robin Hood

3/4 cup butter
3/4 cup brown sugar – packed
1 cup flour
1 can Eagle Brand Milk
2 T butter
1 pkg Chocolate Chips
1 pkg Toffee Chips

1. Preheat oven 350ºC

2. Combine butter, sugar and flour

The original recipe said to ‘cream’ the ingredients.  Mine did not cream, this is as good as it got, more of a crumble…

3. Press into a 9×13 inch pan and bake until golden, approx 20 min.  Set aside on a wire rack to cool

4. Heat Eagle Brand Milk and 2 tbsp of butter on medium heat in a heavy sauce pan.  Heat until thick 5-10 min (mine did not thicken, but was starting to burn so I stopped after 8 min).  I panicked when it started to burn and forgot to get a picture haha

5. Pour over crust

6. Bake until golden, approx 15 minutes

7. Sprinkle with chocolate chips and bake for 2 more minutes until chips are soft

8. Spread chocolate

9. Sprinkle with toffee bits – press down slightly

10. Allow to cool – may need to chill

These were delicious!

Everyone loved these!  They were sinfully sweet and delicious!  I really liked the base layer – the brown sugar really brought a simple crust to a new level.  It was not crunchy but firm enough to hold up without breaking or crumbling.  The soft filling and the crunch of the toffee really complemented each other.

This is one of those treats that make your mouth water, literally!  With each bite it seemed to get better and better.  I simply could not stop!  After 4 squares I had to give them away in fear that I would eat the entire 9×13 pan.

I would definitely make these again, but next time I would use 2 cans of Eagle Brand milk to make the filling that much gooier!

Chocolate Marshmallow Squares

There are 2 things my Dad asks for, lemon cake with lemon filling for his birthday and Chocolate Marshmallow Squares for Christmas.  This is a recipe that my Nana always made at Christmas time.  It was one of many! She would make several big desserts as well as squares, perhaps this is where I inherited my sweet tooth.  This is a very simple recipes that requires no baking, but to be honest, not many people outside my family like it.  It kind of reminds me of a s’more, I am fairly certain I could eat the entire tray!

Nana’s Chocolate Marshmallow Squares

24 large marshmallows or equivalent in small
2 oz of semi sweet baking chocolate
1 tsp butter
2 1/2 cups Graham Crumbs
1 can Eagle Brand Milk

Directions:

1. In a double boiler melt chocolate with butter

2. While chocolate is melting prepare an 8×8 pan.  Coat with butter or Pam and sprinkle with extra graham crumbs.  You must do this or it will stick like glue to the pan!

3. Prepare marshmallows.  I have never used the large marshmallows, I just can’t see cutting them up, it just wouldn’t look right.  I generally take 24 small handfuls (6-8)

4. When chocolate has melted add Eagle Brand milk and stir

Don’t skimp, get the good stuff!

5.  Pour chocolate mixture over marshmallows and add Graham crumbs

6. Stir! as it starts to set quickly

7.  Pour into prepared pan, cover and refrigerate over night

8. The next day it is firm and ready to cut

I love these!!  They are hard to describe.  They are kind of dry compared to most sweets and squares, but deliciously sweet! I think it might be the texture that turns people away, because the taste is amazing!

Our family loves them and I will continue making them each Christmas, give them a try, you might love them!

Chocolate Marshmallow Squares

This recipe is a family favourite, but it seems to be just a family favourite.  I have not come across many people outside the family who really enjoy this square as much as we do.  This is my Dad’s favourite treat! He has always loved it, it is one his Mother (my Nana) made.  Each year when I start making my Christmas baking list I ask Mom and Dad what they would like me to make, Dad always says “I’d be happy with just that chocolate marshmallow square, that would be great” and of course every year I make it.  It like so many other recipes only seems to get made at Christmas.  It’s quite simple and we think quite delicious.

Chocolate Marshmallow Square

24 marshmallows or equivalent in mini 2 oz semi sweet chocolate dark
2 1/2 cups graham crumbs, plus extra for dusting
1 can Eagle Brand Milk
1 tsp butter, plus extra to grease pan

Directions

1. In a large bowl measure out graham crumbs and marshmallows and set aside.  I usually count out approx. 120 mini marshmallows

2. Liberally butter a 8×8 baking dish and sprinkle with graham crumbs, just as you would if flouring a cake pan

3. In a double boiler melt chocolate and butter

4. Add Eagle Brand Milk and stir until combined

5. Pour over marshmallows and graham crumbs – stir , you will need to move quickly as it hardens quickly as the mixture cools

6. When mixture is combined pour into your prepared baking dish and press into corners.  Mixture will not flow you will need to press it in with a fork

7. Sprinkle the top with more graham crumbs, just a light coating, this is optional, but we like it (forgot to take a picture of this)

8. Cover and refrigerate to cool

9. Once cool and set, cut and enjoy!

It does not win any awards for best in show, its kinda ugly, but oh so delicious!

I, like Dad, love this square.  I have heard it described as ‘kinda like a smore’ I guess because of having a lot of the same ingredients, but I disagree.  The chocolate that surrounds the marshmallows is firm, but not rock hard and kind of dry.  The soft marshmallows complement the texture of the chocolate.  This treat is not overly sweet but definitely satisfies a sweet craving.  My description and pictures do not do the square justice.  I don’t know, maybe it’s just a ‘family thing’ we like it, you might too!

I have a Confession…

As I have mentioned in many posts, growing up there was not much baking in our house.  Mom can cook a fantastic meal but does not like to bake.   Mom’s Rice Crispy Squares are one of my/our family favourites and Mom made them quite a lot.

Your probably thinking, Really? Rice Crispy Squares? How simple and boring! Someone who loves to bake and create and one of her favourites is Rice Krispies  Squares.  If you are thinking that, then you have not had my Mom’s Rice Krispies Squares.  They are to die for!!!  I don’t know how she does it, but NO ONE’S stand even close to her’s.  She uses the same ingredients that the “original recipe” on the box calls for, but in different proportions.  They are so ooey and goooy and heavenly delicious.

I will always remember the commercial they had in the early 90’s advertising that Rice Krispies Squares were so simple, but so good.  The woman would throw flour all over herself then emerge from the kitchen looking exhausted!

Confession time…

I have made many complicated, delicate, time-consuming and detailed desserts, BUT, to save my life, I can not make a good Rice Krispies Square! Sounds stupid right? Anyone can make Rice Krispies Squares! WRONG!!! I can’t!  I have followed the recipe, I have done my own version, I have even watched and taken notes from Mom and they still turn out horrible!  They always taste horribly stale, dry, old, you name it, yuck!  Four ingredients and I mess it up.

Today I had a request for some Rice Krispies Squares to use up the Giant Campfire marshmallows we had.  I packed up all 4 ingredients (marshmallows, butter, vanilla and Rice Crispies) and headed to Mom’s and asked her to make them for me.  Each time I ask her she laughs at me, But, I seriously cant make them taste right.

Here is Mom’s Rice Krispies Squares

This is my favourite part.

Cleaning out the pot and wooden spoon and eating the warm gooey left overs!

Perfect every time!

Anyone else have something that is so easy that you just can’t master???

New York Crumb Cake

I have just discovered New York Crumb/Coffee Cake in the last few months.  I have always strayed away from coffee cake because what I thought was coffee cake was a very dry pastry with cherries and nuts and icing – I was not impressed.

When I was in New York in March and went to Carlo’s Bakery I was introduced to what Coffee cake really is, pure deliciousness!  There was no dry pastry, there were no cherries and more importantly there were no nuts!  It was  a lovely cake (which you really don’t even need to mention, because the star of the show is the topping) topped with a very thick layer of crumb topping.  I was sold! Then and there I knew I needed to start my search to find a crumb cake recipe. I found several, they were more or less the same with a few slight differences.  For my first attempt I went with…

New York-Style Crumb Cake

from Smells Like Home

For the Crumb Topping:
1/3 cup granulated sugar (2 2/3 ounces)
1/3 cup dark brown sugar (2 2/3 ounces)
3/4 teaspoon ground cinnamon
1/8 teaspoon table salt
8 tablespoons unsalted butter (1 stick), melted and still warm
1 3/4 cups cake flour (7 ounces)

For the Cake:
1 1/4 cups cake flour (5 ounces)
1/2 cup granulated sugar (3 1/2 ounces)
1/4 teaspoon baking soda
1/4 teaspoon table salt
6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1/3 cup buttermilk
Confectioners’ sugar for dusting

To make the topping:

1. Whisk sugars, cinnamon, salt, and butter in medium bowl to combine.

2. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough;

3. Set aside to cool to room temperature, 10 to 15 minutes.

To make the cake:

1. Adjust oven rack to upper-middle position and heat oven to 325 degrees.

2. Cut 16-inch length parchment paper or aluminum foil and fold lengthwise to 7-inch width. Spray 8-inch square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides; allow excess to overhang edges of dish.

3. In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine.

4. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes.

5. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.

6. Transfer batter to baking pan; using rubber spatula, spread batter into even layer.

8. Break apart crumb topping into large pea-sized pieces between your thumb, pointer, and middle fingers and spread in even layer over batter, beginning with edges and then working toward center.

Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 35 to 40 minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by lifting parchment overhang. Dust with confectioners’ sugar just before serving.

For a first attempt it was pretty good.  I will continue looking for another recipe.  It was not quite what I was looking for, a little bland.

Stay tooned for another attempt!

My Top 10 of 2011!

Wow! Where did 2011 go?  Seems as I get older the years just fly by.  This year  I did a lot of baking, most were good, some were amazing and a few were total flops!  There were some  new recipes and others were tried and true favourites.  The Daring Bakers took me way out of my comfort zone as I was truly dared with some amazing recipes.  As for the “flops” I posted them too, not everything can turn out well.  I thought I would end the year with a “top 10” list of my favourite recipes of the year.

 10. Perogi Day

Perogi Day was a day I will never forget! Mom, Etta, Jen and myself were at it for almost 12 hours.  We made 9 different flavours, used 25 pounds of potatoes, 7 tubs of sour cream, almost 2 bags of flour and a lot of bacon, cheese and onions.  We ended up with, get ready for it……471 perogies!!!!!!!!!!!!!!! They were delicious, not sure I will be able to go back to the frozen ones from the store.  It was a great day and the results were amazing! We all agreed that we would definitely do it again, just not anytime soon…

9.  Apple Sauce Muffins

These Apple Sauce Muffins were something I stumbled across when visiting Gramma one afternoon.  They were hot and fresh and delicious!  You can’t really taste the apple sauce, they are a little bit sweet and have an amazing texture.  I think I have made them at least 6 times since then.  A wonderful recipe with simple ingredients, Thanks Gramma! 🙂

8.  Baklava

This one was special for me.  I was asked to be the host of the June Daring Bakers Challenge!  Being host meant that I was able to pick any recipe and have all the members make their variations. I had always said, way back when I joined, that if I ever got the chance to host I was going to pick Baklava.  It was amazing to see the different variety of baklava that were made.  I was a little daring (mean) and had everyone make their own phyllo dough.  Some people enjoyed the process, a lot did not, but all in all it was a wonderful experience.  It was a true honour to be picked to be the June 2011 host.  My baklava was delicious.  I will definitely be making it again but, like many other members, I will probably use pre-made phyllo!

7.  Puppy Chow

Puppy Chow was new for me, I had never even heard of it.  Jen had come over to do some Christmas baking and she brought all the ingredients for Puppy Chow…hmmm.  I was pleasantly surprised!  Unlike the name this is a wonderful treat!!!  Very simple, cereal, chocolate, butter, peanut butter and icing sugar.  It is very addicting!  It was a great gift to give away in little Christmas sacks.  Thanks Jen for a great recipe that I will be using for many years to come.  I may have to come up with a more appealing name….

6. Cupcakes, Cupcakes and more Cupcakes!

This was a scary one! Making 130 cupcakes for Kris and Selena’s Wedding!  I had never done anything like this before.  I mean I had made cupcakes but never 130 in one day!  I was a nervous wreck, as I think the wedding cakes is a huge deal.  Sadly it’s the food aspects that people remember more at a wedding then the actual ceremony.  I thought if they don’t turn out I’d have people thinking “god, their cake was horrible”.  Thank goodness everything went smoothly and the cupcakes were a hit!  So much so that there was not near enough 😦 If there is a next time, I will know people will eat more than one! Thanks Kris and Selena!

5. Bachlorette Cake

When Coralee asked me to make Chrissy’s Bachlorette Party cake I was thrilled!  I had just recently taken the Wilton Fondant course and figured this would be the perfect opportunity to give my new skills a try.  For my first try at creating a formed fondant covered cake, I think it turned out pretty good.  I hope to make more in the future.  Unfortunately I fell ill that night and was unable to make the party, so I didn’t get to try it.  Hope it was good!

4. Wedding CakeS!

No, I did not make a typo in the title I meant for the ‘S’ to be big!  This was by far my biggest baking event ever, let alone in 2011.  I was asked to make the cakes for Jen and Martin’s Wedding.  At first I was terrified and think I even tried to talk her out of it, as I mentioned above, the wedding cake is a huge deal!  When I calmed down I was truly honoured and accepted the challenge.  Jen had a wonderful idea of having a cake on each table.  The cake would then be “the wedding cake”, centre piece and dessert.  It really was a good idea.  It was a ton of work but I enjoyed every minute of it and would do it again in a heart beat!  Thanks Jen!!

3. Povitica

This recipe was from the October Daring Bakers Challenge hosted by Jenni of The Gingered Whisk.  She introduced me to something I had never heard of.  Povitica?? I could barely say it let alone make it.  As it was a bread recipe I was very hesitant in even trying it, bread and I do not get along well.  I was pleasantly surprised, it was an amazing dough and so versatile.  I was able to make both savory and sweet loaves out of the recipe.  They were delicious!! This one rang in on my top 3!  I will be making this a lot more in years to come.  Thank you Jenni!!

2. Whoopie Pies!

I was a little late jumping on the Whoopie Pie ban wagon.  Not sure what rock I had been living under but I just heard about these in July.  Apparently they were quite the craze a while ago.  There is even a “Whoopie Pie War” with two States as they both say they are the founder of the Whoopie Pie.  Well, I don’t care who came up with the idea, I’m just glad they did!!  These are little pieces of heaven!  Surprisingly they are not sweet, they have a lovely light texture and a wonderful marshmallow filling.  I have only made the “Classic Whoopie” but I have a book and plan on making many different kinds.  What a wonderful find!

Drum roooooooooooooooooooollllllllllllllllllll…………………….

1. Salted Caramel Shortbread Bars

Without question this was my favourite recipe of the year!  I mean look at at…it’s not only the best tasting dessert bar ever, it’s also a thing of beauty!  This recipe was not even intended for me, haha.  When Jen came over to do some Christmas baking, it was for her to take to her baking exchange.  I had one bite and almost had to sit down.  It is one of those treats that after your first bite you have to stop before you start chewing and your eyes grow twice their normal size as you cant believe this piece of magic in your mouth.  It then turns into an eyes closed slow chew as you take in all the textures and tastes, and then it hits you…the salt!  Your taste buds jump into high gear.  It is like no other dessert experience I have ever had.  Don’t believe me, Try them!!!  Thank you Jen for my FAVOURITE treat of the year!  This recipe will remain at the front of my recipe book to be made time and time again!

I would like to thank my many followers for stopping by throughout the year to see whats up in my kitchen. When I first started this whole blogging thing, I really didn’t think anyone other then family would read.  I was shocked and so happy to see when I had over 20,000 hits!

Thanks again and Happy New Year!  Please come back to see what’s baking in 2012

Salted Caramel Chocoate Shortbread Bars

First off, I must start by introducing a guest baker!  This evening I had the pleasure of baking with Jen, I think she likes baking and baking blogs almost as much as me!  The next three posts were recipes she chose (and wow were they wonderful!).  One was for a baking exchange she was going to (that group is extremely lucky to be getting the Salted Caramel Chocolate Shortbread Bar), the other two recipes, chocolate Peanut Butter Chunk Cookies and Puppy chow, well… they were just to make and enjoy!

The first recipe of the day was the Salted Caramel Shortbread Bar, (another wonderful item from Annie’s Eats) the name is pretty self explanatory but does not do any justice to the dessert.  After tasting it, I think it deserves a much more exciting name!   I love the taste of salt and sweet together, they complement each other so well.  I have had chocolate covered pretzels, trail mixes with nuts and chocolate but I had never made a dessert where salt was the star ingredient.  To be honest I was a little leary of trying them, not really sure why as I love the flavour combination.  When I heard of what Jen picked for her exchange I was quite intrigued and when she sent the recipe entitled “deliciousness” I nearly drowned in drool.  It looked amazing!

Salted Caramel Chocolate Shortbread Bars

For the shortbread layer:

2 cups all-purpose flour
2 tsp. baking powder
¼ tsp. salt
1 cup (2 sticks) unsalted butter, at room temperature
½ cup sugar

Directions:

1. Preheat the oven to 325° F.

2. Line a 9 x 13-inch baking pan with parchment paper.  We would recommend bringing the parchment paper right up the sides of your dish, as it was a bit of a challenge getting the first section out)

3. In a small bowl combine the flour, baking powder and salt. Stir with a fork to blend, and set aside.

4. In the bowl of an electric mixer, beat the butter and sugar on medium speed until well blended, about 1-2 minutes.

5.  With the mixer on low-speed blend in the dry ingredients just until incorporated.

6. Transfer the dough to the prepared baking pan and press in an even layer over the bottom of the pan.

Bake 15-18 minutes or until golden.  (If the crust puffs up a bit while baking, just gently press it down while it is cooling.)  Transfer the pan to a wire rack and let cool completely.

For the caramel layer:

This layer seems to be quite time-consuming and labor intensive (Even with taking turns stirring, I got 2, yes 2 blisters from stirring it for so long!) So, start this as soon as the shortbread is out of the oven.
1 cup (2 sticks) unsalted butter, cut into pieces
1 cup sugar
4 tbsp. light corn syrup
2 cans sweetened condensed milk

Directions:

1. Combine the butter, sugar, corn syrup and condensed milk in a medium saucepan over medium heat.

2. Heat, stirring occasionally, until the butter is melted.  Increase the heat to medium-high and bring to a boil.  Reduce the heat to maintain a simmer, stirring constantly.  Continue simmering and stirring until the mixture turns an amber color and thickens slightly.

3. Pour the mixture over the shortbread layer, smooth the top, and allow to cool completely and set.  (I chilled at this stage to ensure that the caramel layer would not melt when the warm chocolate was added.)

For the chocolate layer:
8 oz. semi-sweet or bittersweet chocolate, finely chopped
1 tsp. light corn syrup
½ cup (1 stick) unsalted butter, cut into pieces
Fleur de sel or sea salt, for sprinkling

Directions:

1. Combine the chocolate, corn syrup, and butter in a heat-proof bowl set over a pan of simmering water.  Heat, stirring occasionally, until the chocolate is completely melted and the mixture is smooth. (Somehow I missed getting photos of this step)

2. Pour evenly over the caramel layer and use an offset spatula to smooth the top.

3. Allow to cool for a minute or two and then sprinkle with fleur de sel.

4. Chill, covered, until ready to slice and serve.

Just look at that! It is a thing of beauty! But not only does it look amazing it tastes even better!  The combination of the sweet and the salt on top is delicious.  The shortbread had a lovely texture, strong enough to hold the square but was mild enough not to over power the treat.  The caramel layer was so smooth and creamy yet firm enough to hold up. The chocolate layer with salt was the finishing touch.  There was just the right amount of sweet and salt.  Upon taking a bite my mouth just came alive!  The salt and sweet made my taste buds jump, even after eating it you could still taste the salt finish.  WOW!!

We figured that one tray would not be enough for 5 dozen so we ended up making two trays of this, which meant I got to keep some 🙂 This is a definite keeper, I can see making this many more times. I hope the baking exchange group enjoys!

I had such a great time baking, especially with someone who shares my passion.  Hopefully there will be more additions to the”Guest Baker”.  Thanks Jen!