Sea Salt Caramel

Making caramel is something that I've always wanted to do.  I mean what is better than smooth creamy caramel! This recipes great. Making this caramel was way easier then I thought it would be. It turned out great. I just love the way the salt really compliments the sweet caramel.

Here is the recipe:

Recipe from inspiredtast.net by Joanne and Adam Gallagher

These salted caramels are soft, chewy and perfectly melt away in your mouth.

Before starting to make our salted caramels recipe it is best to be sure you have all equipment ready and ingredients measured out. This caramels recipe has been inspired and adapted from Jacques Pépin’s book, “Chez Jacques: Traditions and Rituals of a Cook.”

Created By: Joanne and Adam Gallagher

Yield: 35-40

You Will Need

• 1/2 cup (113 grams) unsalted butter (1 stick)
• 1/2 cup (120 ml) heavy cream or heavy whipping cream (36-40% butterfat content)
• 3 tablespoons water
• 1/4 cup (60 ml) light corn syrup
• 1 cup (200 grams) sugar
• 1/2 teaspoon course or flaked sea salt
• 
  

Directions

Lightly oil a 9 x 5 inch loaf pan then measure and cut a piece of parchment paper that will fit inside the pan and come up the sides by at least 1 inch. Next, lightly oil the parchment paper and place into the pan. Set the pan aside.

Cut butter into 8 pieces then combine with heavy cream in a small microwave-safe bowl. Heat in the microwave for 1 to 2 minutes until hot and butter has melted. Set aside, we will use this later. 

in a small saucepan combine the water and corn syrup. Then, add the sugar, but try your best not to splatter the sugar up the sides of the pan. Now, use a spoon to gently stir the sugar into the water and corn syrup, just moistening the sugar.

Heat over medium heat until the sugar has come to a boil. Then, cover with a lid for 1 minute. This adds steam/moisture to the pan, so any sugar that may have stuck to the sides of the pan melts and falls back into the boiling sugar.

Remove lid then attach a candy thermometer to the side of the saucepan. Then, cook sugar for 5 to 10 minutes, until the sugar reaches a temperature of 320 degrees F (160 degrees C). At this temperature, the sugar will take on a light amber color around the edges of the pan.

The moment the sugar reaches 320 degrees F (160 degrees C), carefully pour about a sixth of the butter and cream mixture then stir, using the base of the candy thermometer to incorporate it. Repeat with the remaining cream and butter (adding a sixth of it at a time then stirring). The sugar will bubble violently as you add the butter and cream – so do this carefully and slowly to prevent the mixture from bubbling over the sides of the saucepan.

By adding the cream and butter, the temperature will drop. Now, continue cooking for another 5 to 10 minutes, until the caramel reaches a temperature of 240 degrees F* (115 degrees C). This will create a soft caramel, if you want slightly harder caramels, bring the temperature closer to 245 degrees F (118 degrees C)

The moment the caramel reaches your desired temperature, pour into the prepared loaf pan. Cool 20 to 30 minutes then scatter the salt over the caramel. Then, let the caramel cool 3 1/2 hours. 

Unmold the caramel. If the caramel is too soft to work with, place into the refrigerator 30 to 45 minutes to firm up. Then, use a large sharp knife to cut into your desired shape. We like to cut into 1-inch by 1/2-inch rectangles.

Wrap caramels in plastic wrap or waxed paper and enjoy immediately, or you can refrigerate or freeze for enjoying later

* I let the caramel reach 240 degrees F and the caramel was really soft, next time I will let it at least reach 245 degrees F

Flourless Chocolate-Walnut Cookies

Since I am a freak about chocolate but also gluten free, I have been trying to find cookies that taste great but are gluten free. These cookies are exactly that! These cookies were crunchy on the outside but gooey on the inside. The walnuts brought the cookie to a whole new level because they added more flavor. The flourless chocolate-walnut cookies were a crowd pleaser as well.

Here is the recipe:

(Recipe from smitten kitchen)

Flourless Chocolate-Walnut Cookies
Adapted from Franӏois Payard’s Chcolate Epihany

These cookies were crispy at the edges, chewy at the center and have filled our apartment with the most intense chocolate aroma.

Yield: 20 to 24 2-inch cookies

2 3/4 cups walnut halves
3 cups confectioners’ sugar
1/2 cup plus 3 tablespoons unsweetened Dutch-process cocoa powder
1/2 teaspoon salt
4 large egg whites, at room temperature
1 tablespoon pure vanilla extract

Preheat oven to 350. Spread the walnut halves on a large-rimmed baking sheet and toast in the oven for about 9 minutes, until they are golden and fragrant. Let cool slightly, then transfer the walnut halves to a work surface and coarsely chop them.

Position two racks in the upper and lower thirds of the oven and lower temperature to 320. Line two large-rimmed baking sheets with parchment paper.

In a large bowl, whisk (or combine in an electric mixer on low speed) the confectioner’ sugar with the cocoa powder and salt followed by the chopped walnuts. While whisking (or once you change the speed to medium), add the egg whites and vanilla extract and beat just until the batter is moistened (do not overbeat or it will stiffen).

Spoon the batter onto the baking sheets in 12 evenly spaced mounds, and bake for 14 to 16 minutes, until the tops are glossy and lightly cracked; shift the pans from front to back and top to bottom halfway through to ensure even baking. Slide the parchment paper (with the cookies) onto 2 wire racks. Let cookies cool completely, and store in an airtight container for up to 3 days.

Sugar Cookie Lemon Tart

A long cold and snowy Wisconsin winter made me long for summer. Nothing reminds me more of summer than lemon. So, after searching on Google for some delicious lemony recipes, I stumbled upon Sugar Cookie Lemon Tarts (recipe from Inquiring Chef). They were absolutely delicious! The sugar cookie crust was perfect. The crunchy crust complimented the smooth lemon filling. Tying it all together was the whipped cream topping which balanced the tartness of the filling.  To make it look pretty, I topped the whipped cream with lemon zest.  I can't wait to make these again.

Here's the recipe:

Sugar Cookie Lemon Tart

 

Author: Jess Smith

Recipe type: Dessert

Serves: 24 pieces

Ingredients

For the crust:

• 8 Tablespoons (115g) unsalted butter, softened
• ½ cup (100g) granulated sugar
• 1 egg
• 1 and ½ cup (190g) all-purpose flour*
• scant ¼ teaspoon baking powder
• pinch salt

For the lemon filling:

• 2 eggs
• 3 egg yolks
• ¼ cup whipping cream
• juice from 1 large lemon
• ¼ cup granulated sugar

For topping

• 4 Tablespoons powdered sugar, divided
• ½ cup whipping cream

Instructions

1. To make the sugar cookie crust, in a standing mixer (or by hand) beat the butter and granulated sugar until light and fluffy, about 3 minutes oh high. Add the egg and mix on medium until fully incorporated. Add the flour, baking powder, and salt all at once and mix on medium just until no spots of flour remain, about 20 seconds (do not overmix). Wrap the dough in parchment paper and refrigerate for 30 minutes.
2. Preheat the oven to 350 degrees F. Lightly grease a mini muffin tin with butter or cooking spray.
3. While the oven is preheating, make the lemon filling by whisking together the eggs, egg yolks, whipping cream, lemon juice, and granulated sugar until smooth.
4. Remove the cookie dough from the refrigerator. Divide the dough into quarters and divide each quarter into six even balls of dough. Press each ball of dough it into a space in the muffin tin. Using your thumbs, press the dough into the tin so that it is evenly distributed along the sides and bottom. (Don’t worry if it is a bit thinner in some places than others.) Pour the lemon filling into the center of each sugar cookie cup, stopping just below the top of the crust.
5. Bake until the filling is set and the crust begins to turn golden, 10-12 minutes. (Do not over bake – pull the tarts out just when you see any golden color on the crusts.) Allow these to cool completely at room temperature. Refrigerate until ready to serve.
6. Before serving, dust the tops of the tarts with 2 Tablespoons of powdered sugar. Beat the whipping cream with the remaining 2 Tablespoons of sugar** until stiff peaks form. Pipe or spoon the whipping cream on top of each tart. Serve chilled.

*I used Trader Joe's All-Purpose Gluten-Free flour

**I added a dash of vanilla extract to give the whip cream more flavor