These are fun to make because you get to make homemade salted caramel for them! I totally thought I was going to mess up the caramel on my first try, but it is surprisingly easy! My one thing about caramel or any sort of glaze or sauce you make by melting sugar is that you should be very very careful! Hot sugar will peel the skin right off your finger, so please be careful making it. I did fine with it this time, but unfortunately I know from experience that this is true. So don't make this recipe with kids, or at least have them stay away fro the caramel while you make it, and be careful when adding the butter and cream because the mixture will bubble up. Now, it's not like it's going to spurt everywhere and potentially burn your face, but just be aware that the bubbles can be dangerous if not controlled (and kept away from your skin). Also, these blondies are very very gooey, so just beware. I described the technique I used to cut the bars and remove them from the tinfoil below, which if you are having the same problem I had of them being stuck to the tinfoil, I suggest you use. So there's my speech on hot sugar and gooeyness, now go enjoy these wonderful blondies!
Ever since I realized how little brownies and bars recipes I have on my blog, I've been in the mood to make some just to kick up that number. Also because bar recipes are awesome and blondies are one of my all-time favorite desserts, which is saying a lot. And, when is a better time to bake than on a snow day!!!! We've measured at least 16 inches here and it's only 2 o'clock, so we're all hoping for another snow day tomorrow, we'll have to see!
These are fun to make because you get to make homemade salted caramel for them! I totally thought I was going to mess up the caramel on my first try, but it is surprisingly easy! My one thing about caramel or any sort of glaze or sauce you make by melting sugar is that you should be very very careful! Hot sugar will peel the skin right off your finger, so please be careful making it. I did fine with it this time, but unfortunately I know from experience that this is true. So don't make this recipe with kids, or at least have them stay away fro the caramel while you make it, and be careful when adding the butter and cream because the mixture will bubble up. Now, it's not like it's going to spurt everywhere and potentially burn your face, but just be aware that the bubbles can be dangerous if not controlled (and kept away from your skin). Also, these blondies are very very gooey, so just beware. I described the technique I used to cut the bars and remove them from the tinfoil below, which if you are having the same problem I had of them being stuck to the tinfoil, I suggest you use. So there's my speech on hot sugar and gooeyness, now go enjoy these wonderful blondies!
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Have I ever mentioned that I love making cupcakes? They are actually my favorite dessert to make, for many reasons. First off, cupcakes, period. Second, I feel like they are more special than cookies. Third, I absolutely love playing with frosting, as seen below. So, there you have it, my favorite thing to bake of them all is cupcakes! And then cakes of course, but sometimes cakes can be a hassle, whereas cupcakes are the perfect amount of effort and fun combined! Additionally, these specific cupcakes are delicious! I absolutely love butterscotch anything, and who knew it was so easy to make butterscotch sauce at home! As long as you have heavy cream in your fridge (assuming you normally have butter and brown sugar on hand), then you hold the power to easily make one of the best things in this world, butterscotch sauce. Fill brown sugar cupcakes with that and then nicely frost with vanilla buttercream frosting and you're golden!
These are another batch of goodies going off to see my sister in Maine. I was going to make her cookies, but after scrolling through the recipe index of this blog, I realized that I had way too many cookies on her in comparison to the number of bar and brownie recipes. Bars need the love too, so I went with bars, and I doubt my sister will be too upset, because these are amazing. Who would've thought cinnamon went so well with white chocolate? Well, it does. And these bars are an amazing conjunction of those two beautiful things. The preparation is a little difficult because the batter is thick, but just don't worry about it being perfect because it spreads out when baking. These are so worth it anyway!
Monkey bread can come in all different flavors. I made Cinnamon Sugar Monkey Bread a little while ago that takes more of the sweet route, but this time I went for savory. It was a huge hit at our football party. It's a great party food because in case you're not familiar with monkey bread, it is a round-shaped pull-apart loaf of bread, so perfect finger-food! Enjoy!
Today is the Pats game, which means a big deal in my house. My dad's the only true Patriots fan I would say. My mom follows along when it gets interesting, and to be completely honest, I couldn't care less, but it means I get to make food for people! I was trying to choose between several different cupcake recipes. One had peanut butter, one had caramel, but these ones are a classic, meaning everyone will like them, so I went with these.
The cake batter is very simple. You make it like you're making vanilla cupcakes, and then put some to the side and add cocoa powder and milk. The frosting you have to make two separate frostings for, but still rather quick. The hardest part of this recipe is trying to as neatly as possible squeeze only vanilla frosting into one side of a piping bag and then only chocolate into the other, and then hope it pipes out well. I have to say I did a pretty good job for the first time, but if you give it a try and you end up needing several tries, don't feel bad, it's difficult. My advice would be to do it in two or three segments. Start with most of the bag folded down and do vanilla on one side and then chocolate on the other. Then bring up the folds and do the next segment, and that will probably be it because you don't want to over-fill the bag. Yay for more cookie recipes! I adapted this recipe from a new cookbook I got for Christmas from my wonderful and kind cousin, Nadia, called "Home Baked Comfort". It's made by Williams Sonoma and it's really great! They have some cool bread recipes that I can't wait to try out. These cookies are so yummy! Their chewiness from the rolled oats combined with the gooey-ness of the cinnamon chips creates a great balance, plus who doesn't love cinnamon! It's funny that cinnamon has always been thought of as merely a fall spice, really only used for apples and pies... and apple pies. However, it works really well in cookies, too! I used it in my Brown Sugar Cinnamon Cookies, my Christmas-Spiced Brown Sugar Shortbread, and plenty others. And, of course, I also use it in Apple Pie. Nevertheless, never doubt the wonderful power of the delicious taste of cinnamon, even when it comes to your typical oatmeal cookie!
Yes, you read that correctly, bourbon. I got this really cool new cake pan for the holidays that is shaped like a mini 3-tier cake. I thought it was awesome, really awesome, but I knew I couldn't use it for a cake that needed frosting because that would be really hard to frost and the cakes would lose their cool designs. So, when I landed on this cake recipe, I thought it was perfect. The cake is light enough in color so that you can see the design and the glaze is clear, so it works perfectly. I actually hate bourbon, which I am simply judging by the smell of it don't worry, but I made these for my dad and to test out my new cake pan. However, I did taste the cake without the glaze on it and even without liking bourbon I liked it, so there you go! Enjoy!
UPDATE: After sitting in my kitchen for merely 3 days, there's only one of these bad boys left. My dad LOVED these cakes, and so did my brother, which believe me is saying a lot (I got my brother to make a nice comment about the food he was eating instead of mindlessly devouring it, yay!!). So just in case you're wondering because I may have seemed a bit hesitant about this recipe above, it is just because I hate bourbon, because apparently these cake(s) are really darn good. Plus, perfect for a super bowl party, am I right? |
AuthorMy name is Katherine and I love, love, love to bake! You can find all my baking adventures on this blog, plus you can follow me on Social Media by clicking below! Archives
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