Tag Archives: caramel

Chocolate Caramel Pretzel Bars

1 May

It would probably be inappropriate of me, as the teacher, to whine about having to walk over six miles greening up. But dang, I’m toddling for cripes’ sake.

It might be better for me to lament the fact that after my long, arduous Vermont winter, I forgot that my Scandinavian skin hates the sun. I look like a baby lobster.

This recipe is sunburn-friendly–there’s no need to stick you scorched face in to a hot oven more than once.

Chocolate Caramel Pretzel Bars

Adapted from Išbandyti receptai

Printable Recipe

Crust

1 1/2 stick butter

1/2 cup sugar

1/2 teaspoon salt

1 1/2 cup flour

In a stand mixer fitted with the paddle attachment, cream together butter, sugar, and salt until light yellow and fluffy. Gradually add in flour and mix until combined–the dough will be crumbly. Wrap the dough in plastic wrap and refrigerate for at least 20 minutes. In the meantime, preheat oven to 350°. Prepare a baking dish by lining it with parchment paper. When the dough is chilled, press into a thin layer in the baking pan. (Slightly damp hands will keep the dough from sticking to you.) Bake 15-20 minutes, or until lightly golden brown. Allow to cool.

Caramel

1 cup brown sugar

1/4 cup water

1 tablespoon butter

1/2 cup heavy cream

1/2 teaspoon salt

1 teaspoon vanilla extract

1 1/2 cups pretzels, roughly chopped

In a medium saucepan, combine brown sugar and water, stirring only until the sugar is dissolved. Bring to a boil over medium heat, without stirring, for about 15 minutes. It will be difficult to tell when the caramel is ready because of the darkness of the brown sugar, but I generally go by when it starts to smell like caramel. While the sugar mixture is boiling, combine the heavy cream, salt, and vanilla in a small bowl. Once the caramel is ready, add the butter and heavy cream mixture and stir vigorously. Return to heat and stir until caramel is smooth. Stir in pretzels. Pour caramel over cooled crust and let set.

Chocolate Topping

1 bag milk chocolate chips

1/2 cup heavy cream

1 tablespoon honey

In a medium saucepan, combine all ingredients and stir constantly over medium heat until chocolate is just melted. Spread over caramel / pretzel layer. Cover baking dish with plastic wrap and refrigerate for at least 6 hours.

Mascarpone Creme Caramel

22 Apr

I think it must be impossible to have a dog and a job.  And it’s super impossible to have a dog, a job, and a blog.

I don’t really know how I fell into the dog-sitting business. But here I am, convinced I’m leaving these dogs with some kind of canine PTSD. On top of the psychological damage I may be inflicting by having a full-time job, being a substitute dog mom makes baking and, due to the lack of internet that still persists in parts of the world, maintaining a blog somewhat of a challenge.

But I’m back in my own digs now, and feeling grateful that the only living things I have relying on me are teenagers. It’s never a struggle to get them to eat.

All I’m saying is it’s about dang time.

Mascarpone Creme Caramel

Adapted from La Mia Dolce Vita

Printable Recipe

1 cup sugar

1/4 cup water

Stir together both ingredients in a small saucepan until sugar is dissolved. Bring to a boil without stirring, until it turns a deep golden color. Divide the caramel between six ramekins.

1 2/3 cups heavy cream

3/4 cup mascarpone cheese

1 vanilla bean, cut in half with seeds scraped out

6 eggs

2/3 cup sugar

In a medium saucepan, stir together cream, cheese, and vanilla bean. Place over medium heat and cook until the mixture reaches a near boil. Remove from heat and cover. Allow to rest for 30-60 minutes to enhance the vanilla flavor.

Preheat oven to 325°. Bring a small saucepan of water to a simmer. In a stand mixer fitted with the whisk attachment, beat together the eggs and sugar until fluffy and light yellow. With the mixer running, pour in the vanilla cream mixture and beat until well-combined. Pour the mixture through a fine-mesh strainer into a large measuring cup (or other container with a pour-spout). Let the bubbles dissipate, and if there is any foam on top, skim it off. Divide the custard between the ramekins. Place the ramekins in a large roasting pan and carefully pour the simmering water into the pan so that it reaches about halfway up the sides of the ramekins. Bake for about 45 minutes, until the custard is set. Turn out on a place to serve slightly warm.