Salted Caramel and Hot Fudge

I got to “spread my wings” in the kitchen this month when my friend, Ryan, asked for homemade hot fudge sundaes for his birthday. Homemade means homemade vanilla bean ice cream (I have made it before here) and homemade hot fudge sauce and homemade salted caramel sauce. To be fair, he didn’t ask me to make everything rather than buying it, but I decided if I was going to do it, I would do it right. I scoured the Internet for recipes for homemade ice cream toppings and found both of these, which were delicious. The sundaes were rich, creamy and amazing and the sauces last well in the refrigerator for a few weeks. I used the left over salted caramel for a “Fall dinner” party this weekend and served it with sliced apples for dipping. I love the salt added but you can also make this recipe without the salt for just regular caramel sauce. For Thanksgiving, I am using this sauce to make a slated caramel apple pie. Stay tuned…

Salted Caramel Sauce

Ingredients:

2 cups sugar
12 Tbs. butter, at room temperature, cut into pieces
1 cup heavy whipping cream, at room temperature
1 Tbs. fleur de sel (or any other flaky sea salt)

Directions:

Add the sugar in an even layer over the bottom of a heavy saucepan, with a capacity of at least 2 or 3 quarts. Heat the sugar over medium-high heat, whisking it as it begins to melt. You'll see that the sugar will begin to form clumps, but that's okay. Just keep whisking and as it continues to cook, they will melt back down.

Stop whisking once all of the sugar has melted, and swirl the pan occasionally while the sugar cooks.

Continue cooking until the sugar has reached a deep amber color. It should look almost a reddish-brown, and have a slight toasted aroma. This is the point where caramel can go from perfect to burnt in a matter of seconds, so keep a close eye. If you are using an instant-read thermometer, cook the sugar until it reaches 350°F.

As soon as the caramel reaches 350°F, add the butter all at once. Be careful, as the caramel will bubble up when the butter is added. Whisk the butter into the caramel until it is completely melted.

Remove the pan from the heat and slowly pour the cream into the caramel. Again, be careful because the mixture will once again bubble up ferociously.

Whisk until all of the cream has been incorporated and you have a smooth sauce. Add the fleur de sel and whisk to incorporate.

Set the sauce aside to cool for 10 to 15 minutes and then pour into your favorite glass jar and let cool to room temperature. You can refrigerate the sauce for up to 2 weeks. You'll want to warm the sauce up before using.

Hot Fudge Sauce

Ingredients:

2/3 cup heavy cream
½ cup light corn syrup
1/3 cup brown sugar
¼ cup cocoa powder
¼ tsp. sea salt
6 oz. bittersweet chocolate, chopped, divided in half
2 Tbs. butter
1 tsp. vanilla

 Directions:

In a 2-quart saucepan over medium-high heat, bring the cream, syrup, brown sugar, cocoa powder, salt and half of the chocolate to a boil. Reduce the heat to medium-low or low (enough to maintain a low simmer), and cook for 5 minutes, stirring occasionally.

Remove from the heat and stir in the remaining chocolate, the butter, and the vanilla extract, stirring until smooth. Let cool for 20 to 30 minutes before using (it will thicken as it cools). Store in a jar or airtight container in the refrigerator for up to 2 weeks. To reheat, microwave for 30 seconds to 1 minute until it's pourable but still thick.

Barbaric Nerdiness

Yesterday, some friends and I went to the Viking Festival. My neighbors (I may have mentioned them before) are beer brewing Vikings (yes, for real) and they invited us last year. It was so fun, we went again this year. I had even more fun this year, I even got to throw a flaming axe. Going to a Viking Festival is a bit like stepping back in time. Many people are in costume and carrying weapons. They have music and have competitions like fish flinging, log tossing, axe throwing, archery and combat. It is barbaric and feels very manly, but it is also super nerdy when you think about it. Will Wheaton's definition of a nerd totally applies to these people (and I LOVE it!)

So Vikings are big, manly, bearded nerds who, let's face it, are really the best kind! I am 99% sure that I will eventually end up with someone who gets obsessive and geeks out over things like I do. I could totally see myself getting wrapped up in the Viking culture. I love the idea of making costumes and dressing up. And (you never cease to learn something new about yourself) I found that I rather enjoy watching men being barbaric and throwing weapons and yelling war cries. What can I say, I guess I am a primitive woman at heart. Seriously though, check this out - best nerds ever, right?

I actually learned that this sub-culture runs deep. There is a pretty big group of people that get together annually for "wars" where they go camping for a week in primitive tents and every one has to be dressed up in traditional garb, by day the men get all dressed up in their chain mail and fight battles with one another and by night they have bonfires and drink mead and dance and basically just be medieval. Doesn't that sound SO FUN?!? I would so go to that. I really need to become closer friends with my neighbors. I bet they go to those events. One day, I will tag along. Things like this really nail home how much of a geek I really am. I am hearing it as I say it, but oh well. I embrace it! Here are some pics from yesterdays adventures:

Christmas Crafts in August

Last week was HOT! We have one week out of every year that is not absolutely perfect weather and last week was that week! Being so close to the beach, I don't have any air conditioning so hot, sweaty and grumpy pretty much defined the week. For some strange reason, in spite of this weather I am really feeling Christmasy right now. I am in the mood for the holiday season and wish it weren't four whole months away! Boo.

I have been looking at homemade stockings on Pinterest and got inspired to make some. I really like the simple look of burlap and happened to have leftover burlap from my makeshift light fixture that I made for my outdoor space here so I took several different patterns and ideas from Pinterest and made my own version. Mine have a lace cuff and I put a brooch in the corner that I found from Michaels and hung wooden initials that I painted with red glitter (also from Michaels) from the brooch. It is nice because they can be personalized but easily changed. Since I seem to have a new roommate every few years, the flexibility is nice. I also like the combination of the burlap, lace, and glitter. It gives a lot of dimension to a simple pattern.

Here is the final result:

Unfortunately, I don't really have a "how to" here, so if you want to make your own stocking, you will have to google patterns. I really just made my own pattern by tracing a stocking that I already had onto a paper bag and using that. I used a fabric the same color as burlap as a liner and then used and off white fabric as a liner for the lace. Then I stared at all of the pieces for a long time as I figured out which way everything needed to be for me to sew it all together (not as easy as it looks, when things need to be turned upside down and inside out it gets confusing) But all in all, it was an easy project, I did it all in one afternoon. And it was fun, I love being crafty! Now I just have to wait four more months for christmas. Patience... 

Another Wedding

My friends, Nerel and Diamant, got married yesterday. They asked me to make the wedding cake and do the desserts. It was my second wedding gig and fortunately, went off without a hitch. Most of the things I made were recipes that I have done before. I made this Flourless Chocolate Cake in little bite sized cups. I make these Vanilla Bean Cupcakes, but without the Nutella filling because they were mini ones. And I tried a new recipe for mini Lemon Cupcakes and the actual wedding cake. This lemon poundcake recipe was so delicious. In fact, Nerel told everyone a couple of times how yummy it is and encouraged them all to dig in to the wedding cake, which would have been great except that the wedding cake was just a little cake for them to cut and the actual dessert were the cupcakes. Three people asked me for my business card. It is really too bad that I have no desire to bake full time as a profession because all of these weddings, baby showers, and birthdays lead to some serious networking and word of mouth advertising. But as it is, I plan on just sticking to friends and the occasional friend of a friend.

Here is the recipe:

Lemon Pound Cake

Ingredients:

2 sticks unsalted butter, at room temperature

2 1/2 cups sugar

4 extra-large eggs, at room temperature

1/3 cup grated lemon zest (4 large lemons)

3 cups flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. kosher salt

1/4 cup lemon juice
1 tsp. vanilla

3/4 cup buttermilk, at room temperature

Frosting:

1 cup Crisco shortening

1/2 cup butter

1 tsp. vanilla

1/2 tsp. lemon extract

1/2 cup milk

2 lb. powdered sugar

1/8 tsp. of salt

1 tsp. meringue powder

Directions:
Heat oven to 350 degrees. Grease and flour two pans, and line the bottoms with parchment paper.
Cream butter and sugar in the bowl of an electric mixer fitted with a paddle attachment for about 5 minutes, or until light and fluffy. Mixing at medium speed, add eggs, one at a time, and lemon zest.
Sift together flour, baking powder, baking soda and salt in a bowl. In another bowl, combine lemon juice, buttermilk and vanilla. Add flour and buttermilk mixtures alternately to butter and sugar mixture, beginning and ending with flour. Divide batter evenly between pans, smooth tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Frosting:

Cream shortening and butter until creamy. Add vanilla, extract and milk. Add salt and meringue powder. Add powdered sugar one cup at a time until all ingredients have been thoroughly mixed together and the icing is creamy.

Diamant asked for the cake to be decorated with succulents which I think looks so unique and pretty. I didn't get any close up pictures of the mini desserts, but they were cute. Oh well, here is the cake and the dessert table. 

The wedding itself was beautiful. Diamant is incredibly crafty and everything down to the tiniest detail was thoughtful and gorgeous. It was also so fun to see how a community of friends can come together and combine their talents and connections to contribute to a pretty great party. I love my community! 

I think the best moment though, was during the first dance. It was a slow song, and Nerel and Diamant were dancing for the first time as husband and wife, it was so romantic. Until... 2 year old Keaton (son of my friends, Trevor and Kelly) stripped off all of his clothes and streaked through the dance floor. It was the funniest moment! And someone even got it on camera. (Censored for our viewers) 

All in all, it was a great day. Congrats again to Nerel and Diamant! 

Summer Sweets

Summer is in full swing and it is HOT here. Well, hot for So Cal. Which means about 83 degrees. I know I shouldn't complain but it is a balmy 83 degrees and I have no air conditioning because when you live this close to the beach you supposedly don't need it. So there is no escape from the humid heat. For now, I am spending my days sitting in front of a fan and drinking iced tea and eating popsicles and patiently waiting for fall which can't come fast enough. 

Summer also means light, summery food. I made these delicious Key Lime Pie Bars last week and they were so refreshing. I used a different recipe from my normal Key Lime Pie which is also delicious! But this one has cream cheese in it which allows it to hold its shape when cut so it is something that is portable and non-messy. Next time I made these, I think I am going to spread a layer of whipped cream over the top. The piped dollops are cute but with the tartness of the key lime filling, I think there needs to be a bigger ratio of whipped cream to off set it. Here is the recipe:

Key Lime Pie Bars

Ingredients

Crust:

3 cups finely ground graham cracker crumbs

3/4 cup butter, melted

Filling:

4 ounces cream cheese, at room temperature

Pinch of salt

2 (14-ounce) cans sweetened condensed milk

2 egg yolks

1 cup Key lime juice (about 25 key limes)

(optional - 1 drop green food coloring to make them look lime-ier - naturally, they are yellowish)

Whipped Cream:

1 cup heavy whipping cream

1/8 cup powdered sugar

1/2 tsp. vanilla

Directions

Crust:

Preheat oven to 325 degrees F. Line a 9x13 baking pan with foil, allowing the extra foil to hang over the edges of the pan. Lightly coat with non-stick cooking spray; set aside.

Mix graham cracker crumbs and melted butter until well blended. Press mixture into the baking pan. Bake for 8-10 minutes. Refrigerate until cool.

Filling:

Stir together the cream cheese, and salt in a medium bowl. Add the sweetened condensed milk and whisk until completely incorporated and no lumps remain. Whisk in the egg yolks, then add the lime juice and whisk gently until incorporated.

Pour the filling into the crust and smooth into an even layer. Bake until the filling set and the edges are beginning to pull away slightly from the sides of the pan, 15 to 20 minutes. Place the pan on a wire rack and cool to room temperature, 1 to 2 hours. Cover with foil and refrigerate until thoroughly chilled, at least 2 hours or overnight.

Whipped Cream:

In a large bowl, whip cream, powdered sugar, and vanilla until stiff peaks form.

This week was also my niece, Ashton's, 6th birthday. For Christmas I made her these Pocket Princesses. Apparently she loves them so I made her some more for her birthday. These are Tinkerbell's little fairy friends, and the one on the end with the flower dress is a little Ashton doll so she can play with the princess and fairies herself. I love making these little dolls, they are so simple and fun. I love that Ashton likes them. Homemade gifts are the best! 

I was born, let's celebrate!

Yesterday I turned 36. Thirty-freaking-six! I am now closer to 40 than I am 30, when did this happen? It is crazy how fast life starts moving as you get older. I remember as a kid, feeling like the school year dragged on at a snails pace but now, you snap your fingers and it is summer already. Woah... slow this ride down!

Regardless of the fact that birthday's are completely anti-climatic at this age (just one year closer to the grave) I still had a good one. It started on Friday, with my office pranking me. My new boss brings a lot of energy to the workplace and since he has come, birthdays have become a time to torture each other. (Where are the good ole days, when people just brought you a cake?!?)

When I arrived at work, my office was completely turned around backwards. My computer, my phone, everything was facing the wrong way. Additionally, things were moved all over the place and placed upside down and cockeyed. People even took the pictures out of my picture frames and turned them upside down! They also threw paper confetti and balloons everywhere. I spent a portion of my day just putting my office back together so that I could actually work! Feel the love!

I do have to admit though, it could have been worse. One of my other co-workers had a horn taped to the underside of her chair on her birthday that blasted to the entire office when she sat down and about gave her a heart attack. And her office got "glittered". Two months later, she is still finding glitter in places. My team knows how to push my OCD buttons but at least they know how far is too far. Had my office gotten glittered they might all be unemployed today. 

Yesterday, my actual birthday, was great. I took the day off of work so for the first half of the day I wondered what to do with myself. What do people do on a Saturday morning? I started to bury myself in a book but my phone kept ringing so I gave up. Instead I watched reruns of Boy Meets World and talked to my parents and my brothers and friends that called and/or texted. One highlight of my day was when I was talking to my brother about getting older and all that comes with it - wrinkles, gray hair,  etc. and I took a good hard look in the mirror and saw ZERO gray hairs! YES! Aging: 0 Tamara: 1!

Last night, a group of friends and I went downtown to celebrate my being born. We had some delicious Italian food at Buca di Bepo then saw a production of Les Miserables then had dessert at Ghirardelli's. It was the perfect night. If you know me at all, you know that theater is my passion and that Les Mis is my absolute favorite. So I got to spend the evening doing what I love with people that I love. It was delightful. Oh, and just for a little added bonus, while walking to the theater from dinner, I was stopped and told that I was beautiful. Granted, it was from a kind of creepy random guy that probably lived on the street downtown but hey, on the day that I turn 36, having someone tell me how gorgeous I am was quite welcome! So thank you creepy random guy, I appreciate the ego boost. 

My friends also brought me this stunning bouquet of flowers which will make my apartment smell lovely for days. Aren't they amazing? My friend, Trisha put them together, she has quite a gift. 

 So, all in all, it was a great birthday and now I slip back into normal life, one year older. Here's to 36 and getting "one day more".

Strawberry Shortcake

After a month of many birthdays, May is finally over. June is pretty slow as far as that goes. Of course there is MY birthday, but I don't make myself a cake so nothing to do there. Last week, my friends, Brooke and Charley and I celebrated Brooke's birthday by hanging out and having dinner and playing a fun (meaning I won) game of Settlers of Catan. We then topped it off with Strawberry Shortcake. Brooke always asks for some type of strawberry cake every year and I happily oblige. We realized that we have been friends for 9 years now which is a lot of birthdays!

It was kind of crazy thinking of the fact that I moved to California 9 years ago! Brooke and Charley actually met in my dining room over a game of Settlers and we used to play constantly. We were in school at the time and life looked vastly different than it does now. Now we are hard working professionals rather than hopeful college students and there was a baby to put down before we could play Settlers. Wow, it makes me feel old. Well, that and the fact that I am turning 36 a week from today. I will soon be closer to 40 than 30. Oi vey! Where are the years going?!?

Anyway, back to Strawberry Shortcake. This isn't traditional Strawberry Shortcake, it is a "layer cake" it is pretty much the same thing, just assembled differently. The trick is making it look good. Layering strawberries in between each layer makes it hard to not slide all over the place. And the frosting is  a cross between whipped cream and butter cream. It is stable enough to frost a cake but pretty light and fluffy so it is hard to do any precise piping or anything so I don't even try and just go with the "homemade" look. It is delicious though, perfect for the summer!

Strawberry “Shortcake” Layer Cake:

Cake

2 cups sugar

2 sticks of butter, at room temperature

2 eggs

1 Tbs. vanilla bean paste

2 1/2 cups cake flour

1 tsp. salt

1 cup buttermilk

1/2 tsp. baking soda

1 tsp. vinegar

Frosting:

1 8 oz.  pkg. cream cheese, softened

1/2 cup powdered sugar

1 tsp. vanilla

1/2 tsp. almond extract

2 cups heavy whipping cream

Strawberry Filling:

4 cups strawberries

¼ cup sugar

1/8 cup lemon juice

Cake:

Preheat oven to 350°F.

In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into two 9 inch  round pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely. Slice each cake in half so that there are four layers.

Frosting:

Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.

Strawberry Filling:

Slice strawberries and add lemon juice and sugar. Let sit overnight for the flavors to meld.

Assembly:

Spread a thin layer of frosting over the 1^st layer of cake. Pipe a border of frosting around the edge to hold the strawberries inside. Spoon the strawberry mixture inside. Put the next layer of cake on top and repeat the steps. Once completely assembled, frost the entire cake.