salted caramel

Salted Caramel
Yields about 2 cups

Ingredients:

  • 1 1/2 cups sugar
  • 1 1/2 tsp salt
  • 8 tbsp [1 stick] butter, cut into cubes
  • 1 cup heavy cream

Method:

In a medium saucepan over medium flame, heat sugar until it begins to melt, whisking constantly. The sugar will turn a pale yellow, and then rapidly begin to darken. This will take 5-6 mins, and the sugar may form clumps (which is alright!).

Once it reaches a vibrant amber, quickly whisk in the salt, and then add the butter all at once. Whisk until all of the butter melts and the mixture is uniform. Remove the saucepan from the heat and slowly pour in the heavy cream, whisking vigorously. The syrup will foam up spectacularly, but is quick to calm. Return the pan to the stove, lower the flame, and continue whisking until most of the clumps have melted into the syrup.

Allow sauce to cool at least 15 mins before using. If storing, pour into glass mason jars (sauce should fit one pint- or two half-pint-sized jars). Don’t refrigerate until the syrup has cooled to room temperature. Syrup can be stored for up to 5 days, and can be poured over literally anything to up its deliciousness factor.

forever-flourless-chocolate-cake for (almost) finally-twenty-one

I’ve always had this bizarre sort of problem where people expect me to be much older than I actually am, and then seem affronted when I inform them otherwise. It’s like it’s somehow my fault that I’m not already 23 or that I haven’t graduated uni yet, as if I’m hanging around here for my own health instead of going to classes because I’ve got 9 credit hours left before they’ll give me a diploma.

I remember one instance in particular, during my senior year of high school, an afternoon after classes spent at one of my favorite cafes in the city with a bowl of Asian-inspired chicken salad and Italian language textbook. I was there on my own – not an unusual occurrence – absentmindedly flipping through verb conjugations while none-too-discreetly following a particularly appealing member of the waitstaff out of the corner of my eye. He was, incidentally, one that I’d had my eye on for a few weeks by then, primarily out of fascination of his mysteriously sandy blond locks and sleeve tattoos carefully hidden under the black, longsleeved button down he was forced to don for work.

(I know of the sleeve tattoos only because I happened to be eating there with a friend when he came in, fresh out of the nearby university gym in Nike shorts and a perfectly tight A-shirt, head bobbing subtly to what I can only imagine was the distasteful rap music social constructs seem to brainwash us to listen to when we’re lifting weights, but nonetheless. It was sexy.)

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apple pie cheesecake bars

So, some of you may notice…this isn’t really a new post. By that I mean, I didn’t make these. I mean, I did make them, just not today. Or this month. Or this calendar year.

Yeah, I decided that my egregiously lengthy hiatuses between updates needed to be broken up somehow, but I’ve not had the time to actually sit down and bake something. So, a great big apology, dear readers, but at least you can have some pretty photos in the mean time. Why am I reposting these, specifically? Well, easy:

  1. It’s almost autumn, and
  2. They are literally one of the most delicious things on the planet, and you are not really living until you’ve had one.

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