It’s been a while since I made crumble bars. For a long time now, they have been my “go to” thing to make, to eat “out of hand” (meaning cookie or brownie-sized). They are so versitile: pick a fruit flavor, pick a nut or chocolate type and voila! Crumble bars just waiting to be taken to your next pot-luck!
Browsing Tag
sweets
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.
I love Lemon Tarts. They are always so distinct and palate cleansing after a hearty dinner. I like them more than anything chocolatey for sure. This one uses olive oil and less butter (though there is some) and lots and lots of meyer lemon juice. Here’s a trick to boost the lemon flavor: add just a touch of cream of tartar. It’s sort of like putting the lemon flavor on steroids.
I swear these cookies taste much more interesting then they look. As I was photographing them, I noticed just how …. monochrome is the best word …. they are. They are delicious, with those new-ish sea salt caramel chip from Hershey, but those are beige as well and blend right into the oatmeal cookie. Trust me, they are super yummy!
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.