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Entries in dulce de leche (3)

Monday
Apr212014

Cook Republic's Burnt Butter Caramel Slices

Yesterday I switched my RSS reader from Feedly to InoReader and boy, am I ever happy I did that. Not only do I prefer the layout and efficiency of InoReader over Feedly, but the switch encouraged me to clean up my bookmarks. I deleted all of the old links I had saved except for Cook Republic's Burnt Butter Caramel Slices. I'm pretty sure I bookmarked it at least two years ago and well, you know how it goes, you bookmark so many things most of them get lost in the shuffle. Re-visiting the Cook Republic link - www.cookrepublic.com/recipe-archive/burnt-butter-caramel-slice - I saw right away why I had saved it in the first place. The bars looked fantastic and easy, so I made them last night.

Well holy friggin' shit, let me tell you - there is a VERY GOOD REASON this recipe has been pinned over EIGHT THOUSAND times. Once the bars were cool, I cut off two small pieces, one for me and one for Sean. After I took my first bite I said, 'Oh my fuck' and had to sit down. They're THAT GOOD. The bottom layer is crispy brown sugar shortbread (I omitted the coconut) and the top layer is buttery, dulce de leche heaven.

I ate two for breakfast this morning with my coffee and Baileys.

Hmmm - this could be why most of my jeans are feeling rather snug lately.

But I digress.

I recommend doing yourself a GIGANTIC, EPIC, DELICIOUS favour and make these bars STAT. Also, if have time, pop over to Cook Republic and tell Sneh how ridiculously incredible her recipe is!

Wednesday
Feb082012

Baby Banoffee Tarts

Baby Banoffee Tarts - They're everything a great love should be.

a little sweet

a little salty

soft, with a little crunchiness to keep you on your toes

Baby Banoffee Tarts with Saltine Cracker Crust, Brown Sugar Bourbon Whipped Cream

(long name - EASY recipe - makes about 4 dozen mini-tarts)

CRUST - 1 sleeve Saltine Crackers (ie - Premium Plus) + 1/3 C brown sugar + 5 Tbsp melted butter

  • zip crackers in food processor until fine - add brown sugar and butter - pulse a few times - press 1 tsp into each mini cupcake liner - bake 10-12 minutes at 350 or until golden - cool

FILLING - one can of Dulce de Leche + 2 bananas, sliced into 'coins'

  • (see bottom of post for instructions on how to make Dulce de Leche or use store bought if you like)

WHIPPED CREAM - 1 Cup 35% whipping cream + 2 Tbsp brown sugar + 1 Tbsp Bourbon + 1 tsp vanilla

  • whip to soft peaks

ASSEMBLE - Layer Dulce de Leche with 2-3 slices of banana on cooled crusts - garnish with whipped cream

HOMEMADE DULCE DE LECHE - if you've never made it, here are two great methods - both have worked beautifully for me.

1. BOIL THE CAN 

  • Remove the paper label from your can(s) of Sweetened Condensed Milk - any brand will do.
  • Place a piece of tinfoil in the bottom of a large pot - a stockpot is ideal - set your can(s) on the tinfoil.
  • Fill the pot with water - about 3 inches over the top of the can(s).
  • Bring to a boil then turn down the heat and gently simmer for two and a half hours - check to make sure water does not boil down below top of cans - they must remain submerged the entire time for perfect Dulce de Leche.
  • Remove cans from water with tongs - cool.

2. OVEN METHOD - click David Lebovitz's awesome version here.

 

***I brought these cute little tarts to Afternoon Tea last Sunday at Aimee White's house. Aimee is the creator of  Food, Je t'Aimée  and she had the brilliant idea to host a group of local women that were, for the most part, already connected in the online world. It was a great time with some truly wonderful food (Scones with Clotted Cream and Lemon Curd? HELLO!!!), however, as much as I love a good scone, my great pleasure was meeting and talking to truly talented and thoughtful women who live and create in my own community. Women like:

Allison Kincade of Allie's Changing Kitchen / Twitter: @changingkitchen

Asheley Ramey of Asheley Eats / Twitter: @AsheleyEats

Chara of Love, Me Boutique / Twitter: @LoveMeBoutique / Facebook Page

Kathy Jollimore of Eat Halifax / Twitter: @kathyjollimore Facebook Page

Kim Stacey of Emma's Eatery / Twitter @eatfishcakes / Facebook Page

Nancy Stapleton from Adsum for Women & Children / Twitter: @adsumforwomen / Facebook Page

Sheena Clark of Butter Versus Burpees / Twitter: B_versus_B

Shelagh Duffett of Alice in Paris Loves Art and Tea and Duffett Folk Art / Twitter: AliceinParis / Facebook Page

Thank you again Aimee for having us - jusqu'à ce la prochaine fois!!

Wednesday
May182011

Coconut Macaroons

I used to hate coconut.

Not the flavour mind you (I love coconut rum) but the texture. You see, I'm big on texture - especially when it comes to food. You could ask me to try the most amazing tasting thing on the planet but if the texture grosses me out, well, please look away while I spit it into my napkin.

Now I don't know what's changed - age, experience, hormones? - but for the last two years I have been friggin' LOVING coconut!!

A girl I work with, Angela at Ciao Down, loves entering cooking contests. Her latest entries have been submitted to the Real Women of Philadelphia contest with Anna Olson. In order to enter, you have to submit an original recipe using Philly Cream Cheese as an ingredient. She knew she wanted to enter a dessert and she knew she wanted something that was a spin on cheesecake. She originally had planned on a chocolate crust topped with avocado and lime cheesecake and mango glaze, cut into bars. I suggested using a coconut macaroon recipe for the crust, instead of chocolate, because coconut and lime pair so beautifully together. She loved the idea and so did I. In fact, after we talked, I couldn't stop thinking about coconut macaroons. And so here we are.

I found the recipe for the macaroons on AllRecipes. I always look for recipes with the highest ratings because they never disappoint. I also love to read user reviews to find out what's worked and maybe what hasn't worked in the recipe.  The following recipe couldn't possibly be any easier:

Coconut Macaroons (makes about 48 small macaroons)

2/3 C flour

5 1/2 C sweetened shredded coconut

1/4 tsp salt

1 1/2 cans sweetened condensed milk

2 tsp vanilla (could use 1 vanilla, 1 almond if you want)

  • preheat 350 - line baking sheet with parchment
  • In large bowl, whisk condensed milk and extract
  • Add flour, coconut and salt - mix with hands - it's very sticky!!
  • Roll into small balls (I had to rinse my hands every 5 or 6 balls because my palms were too sticky)
  • Bake about 15 minutes then broil until golden and toasted on top
  • Cool

Now the original recipe calls for a 14oz can of condensed milk but here in Canada, our cans are 10ozSO if you use 1 1/2 cans of condensed milk, what do you do with the extra half a can? Well you make Dulce de Leche of course!! 

Dulce de Leche

Crank your oven to 425 degrees. Pour the leftover half can of condensed milk into a small baking pan. Cover tightly with foil. Place the small pan into a slightly larger pan. Fill the larger pan with water until it reaches about halfway up the smaller pan. Bake for 1 hour - 1 hour 20 minutes until the condensed milk is the colour of peanut butter. Check a couple of times to see if you need to add more water. Cool.

The longer you bake the Dulce de Leche the thicker it will become. You can either use it as a dip for your macaroons OR if your Dulce is thick enough, you could sandwich two of them together into a little French Macaron-style cookie!!

WARNING - Don't eat TOO many of these at once if you can help it!! Coconut Oil is known to be a natural laxative (if you catch my drift).

You can check out Angela's video for her Farfalle al Salmone (Bowtie Pasta with Smoked Salmon) (and vote for her!!) here.