Making caramel isn’t my forte. Either it comes out to hard, too soft or I burn it, as it goes part the correct temperature, despite using a candy thermometer and it ends up with that burned flavor, even if it isn’t a total loss. After two attempts, I did get this right though and it is really quite yummy. A nice variation would be to add maple extract, or chili salt or cinnamon. For now, I just went with the basic.
Browsing Tag
nuts
Rainy and kind of miserable start to the work week, rainy and yucky end to the week. But there is bread… pretty. hearty, rustic Raisin Pecan Bread with the touch of Cinnamon. Bread makes everything better. It’s another one of my “no knead, make in a cast iron pot” experiments and definitely a winner.
A few weeks ago, I made these Really Big Chocolate Wafer Mega-Cookies and they were really yummy. Precisely because they were actually really big. It gave them both chewy and crunchy bits. So I decided to make a variation on those, with somewhat traditional white chocolate and macadamia nuts. Equally as delicious as the original. This recipe makes about 35-38 really big cookies — like the size of my hand. And don’t skip the chilling part; it really makes the cookie what it is!
It’s been a while since I did one of my “stranger” flavor combination type cookies so I felt inspired to combine dried apricots, pistachios and chocolate. For some reason, it seems like a bit of a Middle Eastern combo to me, but I don’t really know why. At any rate, these shortbread cookies definitely deliver on taste. Not too sweet but very flavorful!
