Salted Caramel Shortbread

I have to admit...this recipe is right up my alley. It's made of mostly butter, which is one of my favorite foods (yes, when people ask me what my favorite food is I have been known to say "butter") and it's pretty easy to whip up yet looks amazingly difficult and fancy. I like to look fancy. Don't we all??

Did I also mention that salted caramel is trendy? Yup...like quinoa and gorgonzola, salted caramel is a trendy flavor. But really, the salty sweet idea has been around forever! Chocolate covered pretzels!! Kettle popcorn! All yummy because of the sweet and salty flavors. Whatever the reason, I'm not complaining. These are to die for. I mean, seriously, I made another batch because I was craving them so bad!!

I wish I craved healthy food, but I don't.

Anyway, I came across this recipe on Pinterest (the original recipe is found here at Erica's Sweet Tooth). It's funny, because I have a bajillion recipes on Pinterest, but only the special ones actually get made. These are special. Times a lot.

Oh, and I find it ironic that I pinned these to my "Gift Ideas" board, and I've made them twice and eaten them all myself. Maybe third times a charm??

Don't let the caramel part scare you. You really just dump the ingredients in the pot, stir and watch your candy thermometer until it gets to 230. You can get a candy thermometer anywhere for a few bucks and I've used mine several times over the past couple of years. But really, if you only use it for this recipe it's worth it.

You can see here the parchment paper hanging over the edge just a bit. It allows me to pull the entire batch out and cut it easier.

 

I cut mine into 1 inch squares. You know, bite size. For me.

Salted Caramel Shortbread

for the shortbread layer:

10 tbsp unsalted butter, at room temperature
1/2 cup sugar
1/2 tsp salt
1 egg yolk
1-2/3 cups flour

for the caramel:
1 cup unsalted butter
1 cup light brown sugar
3/4 cup light corn syrup
2 tsp sea salt, plus more for sprinkling on top
4 tbsp sugar
4 tbsp heavy cream
1-1/2 tsp vanilla extract

Directions:

Line an 8×8″ pan with parchment paper (not wax paper!!). Leave some hanging over the sides so you can remove the shortbread caramel goodness later. Oh, and as a precaution, don't let too much hang over and then let that too much touch the heating element of your oven. It may cause a small fire (um...I know this from experience, but that's another story for later...)

In a large bowl combine the butter, sugar, and salt with a fork or pastry cutter and then add the egg yolk and continue mixing.  Add the flour and use your hands to combine the dough until it has formed coarse crumbs. Transfer the dough into the prepared pan and press it down into one even layer. I try to made the sides a teensy bit higher for the caramel, but that's just me. Refrigerate for 30 minutes. This let's the butter cool a bit so it cooks better, so don't skip this step!

Preheat oven to 350 degrees and bake for 25 minutes, until slightly golden brown. Set aside to cool. 

For the caramel, combine the butter, brown sugar, corn syrup, salt, sugar, and heavy cream. Bring to a boil and stir for about 5-10 minutes until caramel reaches the “soft ball stage” at around 230 degrees. I actually let mine go a minute or so longer after it has reached the 230 degrees. I find it makes the caramel a tad stiffer later.

Remove from heat, stir in the vanilla and carefully pour caramel over the shortbread.

Refrigerate for at least 3 hours, then sprinkle with sea salt and cut into squares. Store caramels in the fridge until you’re ready to eat them. Don't leave them out to room temperature. The caramel will turn soft and then it's not pretty anymore. Seriously, leave them in the fridge when not eating them!

Cookies and Creme Popcorn

My sister-in-law Cindy got married a few weeks ago. You should know that my husband is one of her SEVEN older brothers. SEVEN!! She's had built in bodyguards from day one! Luckily the guy she married is a rock star and brother-approved. I guess that's mostly lucky for him. I would not want to be on the bad side of seven older brothers!

The reception, however, was the work of SEVEN sister-in-laws and our amazing and fearless leader - my mother-in-law. Being one of the two sister-in-laws who lives out of state, I was mostly out of the loop about what was going on for the reception. I had my jobs: hair and nails for the bride. But my LOVE was helping in the kitchen!! The food theme was popcorn and lemonade. Very country and so adorable. The tablescape turned out amazing (see below) and the popcorn was a hit! There was caramel, chili cheese, peanut butter, and (the star of the show) cookies and crème!

My sister-in-law Kristen was the popcorn chef and I watched her make her batch of Cookies and Crème Popcorn and saw how easy it was! I had to figure out the measurements, and I found what I like. If you want more chocolate add more! More cookies? Do it! I'm thinking I'll try Peanut Butter Oreos next time!!

The recipe is SO easy. And you don't have to get married or attend a reception to enjoy it! We've made it in our house for movie night and also to bag up for gifts. I made it for staff appreciation week and I've had so many requests for the recipe. So here it goes:

Don't you love the classic colors and the gorgeous food? And those flowers?? The whole thing was so cute! 

First you pop two bags of kettle corn (regular or low calorie - whatever). Don't burn the popcorn!! You'll want to dump the bags into a big bowl, shake the popcorn to get all the kernels to the bottom, and then transfer the popcorn to another big bowl, leaving the kernels behind. Nothing ruins a good bowl of popcorn like breaking your teeth on a kernel! Then you want to use a food processor (I used my Magic Bullet) to finely grind up 20 Oreo cookies.

Dump the Oreo crumbs into the popcorn and blend.

Melt 12 oz of vanilla candy melts (I used Wilton brand from Michael's) for a minute on high in the microwave. Stir. Heat again for 30 seconds and stir until smooth. Pour onto popcorn and mix mix mix!

Spread out the popcorn onto wax paper-lined cookie sheets until cooled completely. Break apart and devour. I also like to coarsely chop a handful of extra Oreos to mix into the popcorn bowl.

Yum!! So addicting!

 

Cookies and Crème Popcorn

by Girls in Aprons

 

2 bags microwave kettle corn

20 Oreo cookies, finely blended

12 oz. vanilla flavored candy melts (like Wilton)

 

Microwave popcorn according to package directions. Pour bags into a big bowl and shake it several times to remove the kernels to the bottom of the bowl. Transfer the popcorn to another big bowl and discard the kernels.

 

In a food processor (a blender doesn't work too well) grind up the 20 Oreos into fine crumbs. Mix crumbs with popcorn.

 

In a medium microwave-safe bowl, melt the candy melts on high or one minute. Stir. Heat for another 30 seconds. Stir until smooth. Pour over the popcorn, mixing with a spoon until well combined. Spread out onto two wax paper-lined cookie sheets until completely cooled. If you find you have a lot of Oreo crumbs at the bottom of your popcorn bowl, I just sprinkle it over the cooling popcorn. I don't believe in wasted Oreos!! Break apart and serve.

 



Cinnamon Almonds

As I mentioned earlier, one of my favorite things to do at Christmas is sit on a bench at the mall and just people-watch. It may sound boring, but I love seeing all the different people with all their packages and just daydream a litle. Do you want to know what makes people-watching even better? Some Starbucks Salted Caramel Hot Chocolate (duh) and a package of fresh roasted cinnamon almonds. Just as soon as I enter the mall, I smell the cinnamon almonds and I have to have some. They just smell like Christmas to me.

I was perusing some of my fave food blogs last Christmas and found a recipe from The Sisters Cafe. They got this recipe from someone (who probably got in from someone, etc) and I made it right away. It was so super easy and the smell in my house was just like the mall! It smells heavenly while baking. These make the perfect addition to any Christmas treat plate, or make up a batch for New Years Eve to munch on while playing games (but I warn you, you won't be able to stop!) I had to promise to make a batch (or two!) for my family this New Years' because my kids wouldn't stop eating them :)

Aren't these so cute?

First add your cinnamon, sugar and salt. Mix well and set aside.

In a large mixing bowl whisk your egg white and vanilla until frothy (but not stiff, that's another dessert!). Just get your whisk out and we're going to be old-fashioned here and whisk by hand.

After you've coated your almonds in the egg, add your cinnamon mixture. And stir, stir, stir! Make sure all the almonds are coated in the yumminess!

Bake them low and slow. Seriously, so easy and delicious!

Cinnamon Almonds

submitted by Carissa (from The Sisters Cafe)

 

1 cup white sugar

½ tsp. salt

2 tsp. cinnamon

1 egg white

1 tsp. vanilla

4 cups almonds

 

Preheat oven to 250. Cover a 13×17” baking sheet with parchment paper, or grease well. In small bowl combine sugar, salt and cinnamon. Set aside. In a large bowl slightly beat the egg white. Add vanilla and beat until very frothy, but not stiff. Add the almonds and stir until well coated. Add the cinnamon sugar mixture and toss until evenly coated. Spread evenly on the prepared pan. Bake for one hour, stirring half way through. Allow to cool, then store in an airtight container.

Christmas Gift Idea: Hot Cocoa Stirrers

I loooove Christmas. There is something about the hustle and bustle that just makes me happy. I could sit on a bench in the mall for hours just people-watching and call it a great day. I love the spirit of giving that is in the air and the festivities that surround the holiday, all the parties and get-togethers. I love the food (of course) that is usually only made for Christmas (cinnamon almonds anyone? That will be up on the blog soon too!). I don't loooove the cold weather, but the best part about cold weather is hot chocolate. When the weather dips down low, I get to finally break out my Cocomotion and go to my happy place (which is somewhere warm and tropical).

This year, we put together these fun gifts for our kids' teachers- hot cocoa stirrers! They are fun ways to stir your hot cocoa and flavor it all at once! They were super simple to make and we just used things we already had in our pantry. You can doctor these babies up any way you want, and you can give them to anyone you want (neighbors, friends, teachers, yourself...). They were easy and fun to put together and would be a fun addition to your treat plate too! We are putting ours in a fun mug with some hot chocolate packets and wrapping in cellophane.

Marshmallow, peppermint and peanut butter hot cocoa stirrers.

For the marshmallow (and peanut butter), mound some marshmallow cream or peanut butter onto your plastic spoons. Then pop them in the freezer for about 10 minutes.

Mmm... peanut butter on a spoon. I could just eat them like that!

After the peanut butter has set for about 10 minutes in the freezer, dip the spoons into your melted chocolate. You can do them halfway like we did, or however you like. If you've never had peanut butter in your cocoa, you are missing out!

For the marshmallow cream, drizzle on some of your melted chocolate. Very pretty and easy!

Fancy, huh?

For the peppermint, dip your spoon in the chocolate and let the excess drip off.

Sprinkle on some crushed candy cane and pop these into the freezer immediately (the weight of the candy canes will make the chocolate fall off the spoon if you don't!)

Wrap them in lollipop bags (found at Michaels for a couple bucks) and tie with a festive ribbon. Easy, cheap and so fun!

Hot Cocoa Stirrers

submitted by Carissa @ Girls in Aprons

Chocolate for melting (we used milk chocolate, but dark or white chocolate would be great!)

Creamy peanut butter

Marshmallow cream

Candy canes

Plastic Spoons

Lollipop bags and ribbon

Melt your chocolate in a double boiler, stirring constantly (or in a microwave in 20 second intervals, stirring after each one, until smooth).

For the peanut butter spoons: Spoon some peanut butter onto your spoons and chill in freezer for 10 minutes. Dip into the melted chocolate and let set before you wrap them up.

For the marshmallow spoons: Spoon some marshmallow cream onto your spoons and chill in freezer for 10 minutes. Drizzle melted chocolate over the marshmallow cream and let set before you wrap them up.

For the peppermint spoons: Spoon some melted chocolate on the spoons (front and back) and sprinkle with crushed candy canes. Immediately place in the freezer until set. Wrap in lollipop bags.

Please, be creative! If you want to drizzle the peanut butter spoons instead of dipping them in chocoalte, go for it! Use white chocolate to drizzle over your peppermint spoons (after they've set in the freezer!) to fancy them up. Use what you have and have fun!