Part of the recent reason has been sickness, nothing so serious- just a common cold. The day before Thanksgiving I rapidly worsened. Sneezing, at my most impressive, 12 times consecutively when my eyes watered, and my nose ran, and I lost all traces of an appetite. Great. Just in time for the biggest feast of the year. I felt better fairly quickly, and then felt like a relapse accosted me. Perhaps even a second separate cold, complete with a tiny sore throat. Fortunately, this second baby cold was no match for the probiotic/sourdough/kombucha launch that is usually my regimen, and today I finally feel top notch and more like writing about foodstuffs.
- 1/3 c. butter
- scant cup sugar (I used raw)
- 2 oz. bittersweet chocolate
- 1 egg, beaten
- 1/2 c. AP flour
- 1/4 c. cocoa powder
- 1/2 c. sourdough starter
- 1/2 baking soda
- 1 t. vanilla
- 1/2 t. salt
- 1/2 c. chopped nuts of your choice
Melt butter and chocolate over low heat in a small saucepan. Set aside to cool. In a medium bowl, whisk together flour, cocoa powder, baking soda, salt and sugar and set aside.
Stir egg, sourdough starter and vanilla into cooled chocolate mixture, and mix until well blended.
Add wet mixture to dry mixture and stir gently to combine. Fold in nuts, and spread into prepared pan.
Bake 30 to 35 minutes or until the edges begin to pull away from pan.
This recipe is from Bon Appetit, and I've been making the same one for some time. I don't recall ever having a problem with the "dough" being too soft to roll, but that kind of happened to me this time. It could be because I used agave nectar instead of the corn syrup, (and had found a natural version of vanilla wafers that were an ounce shy of the requirement,) but I just added an extra half cup of walnuts and then let the batter rest in the fridge for 45 minutes before rolling them out. I guess, I used the raw sugar in these too and that could also have added to the textural differences. These could be vegan if you use vegan chips. With all of those changes, I'd better write it down, so we all don't forget.
- 1 cup semisweet chocolate chips (about 6 ounces) (I used the weight version, and bittersweet chips)
- 1/2 c. raw sugar
- 1/2 c. dark spiced rum
- 2 1/2 cups finely crushed vanilla wafer cookies (about 10 ounces) (I used a 9 oz. box of Back To Nature, pulverized in the food pro)
- 1 c. walnuts, nearly pulverized in food pro - leave a few larger bits (may need to add an additional 1/2 c. nearly pulverized nuts, like I did...)
- 1/2 c. or so powdered sugar for rolling in
The part with Shirley Corriher that unfortunatly splits this video in half is the most helpful when it comes to heating sugar. So without furthur ado, part 2:
And, now you know all about sugar.
- 1 cup heavy cream
- 5 tablespoons unsalted butter, cut into pieces
- 1/2 tsp vanilla
- heavy pinch of kosher salt,
- 1 1/2 c. raw sugar
- 1/4 cup Lyle’s Golden Syrup (can substitute light corn syrup) (I used corn syrup and honey, 2/3 of which was syrup and 1/3 was honey approx.)
- 1/4 cup water
Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly butter parchment. I used a 9x9 pan, since that is the only size I have.
Bring cream, butter, vanilla, a pinch of kosher salt to a boil in a small saucepan, then remove from heat and set aside.
Boil sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved. (Stir only when the mixture is cold to combine, then use the swirling method.) Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.
Carefully stir cream mixture into the caramel (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248 on thermometer. Pour into baking pan and cool 30 minutes. Sprinkle fleur de sel or Celtic sea salt over the top of the caramel for a nice salty crunch and let sit until completely cooled. Cut into 1-inch pieces (I buttered a pizza cutter), and then wrap each piece in a 4-inch square of wax paper, twisting 2 ends to close. I started cutting the caramels after they rested about 45 minutes, and it was still hot. But, I kind of liked wrapping them up into "tootsie roll" shapes. It took me several dozen to figure out the best way to wrap, but now I've got it down!
So, after proofreading this post, I'd hardly know I was sick and not feeling so productive! I guess there is more to the meanwhile than I often realize, and that is why it's nice to keep up a schedule of a blog. So much happens and is made, and sometimes unfortunately it is forgotten. A blog is a nice way of simply remembering just when and why and how I did something. And, who am I kidding... I am addicted to it. As sure as sugar calls my name from the other room, I want to tell someone about something I've just made, and this happens to be the perfect format for not annoying those who do not wish to be annoyed!