Salted Butter Caramel Sauce

Let's send 2013 off in a good way, with some delicious salted caramel.  :)  There's an ice-cream place here that I love mostly for their salty-sweet homemade caramel sauce.  I wish it was PC to ask for a cupful of that with a spoon, and to skip the ice cream altogether. Because I totally want to.  But now, I don't have to, because I can make it myself at home, and it's even better!!  I loooove this stuff. Thanks, David Lebovitz.  

Salted Butter Caramel Sauce

adapted from David Lebovitz

6 tablespoons (85g) butter, salted or unsalted*

1/4 cup (150g) sugar

1 cup (250ml) heavy cream

1/2 teaspoon pure vanilla extract

3/4 to 1 teaspoon coarse salt* (good-quality sea salt or kosher salt)

1.  Melt the butter in a large, deep heavy-duty saucepan or oven.  Stir in the sugar and cook, stirring frequently, until the sugar is a deep golden brown (do not let it get too brown or caramel will taste burnt.)

2.  Remove from the heat, and immediately whisk in half of the cream until smooth.  (Wear an oven mitt, since the mixture will steam and may splatter and bubble up.)  Stir in the rest of the cream, then the vanilla, and salt.  *(If using salted butter, use only 3/4 teaspoon salt.  Up the salt to 1 teaspoon if using unsalted butter.)  If there are any lumps or caramel, whisk the sauce gently over low heat until they are dissolved. (I had quite a big lump that never dissolved, despite my trying.  So I just removed the lump from the caramel when it was all done cooking.)  Serve warm.  

Note:  This sauce can be stored in the fridge for up to 2 weeks.  Rewarm it gently in the microwave or in a small saucepan over very low heat.  

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Smoked Salmon & Asparagus Pasta

For a different spin on a family favorite recipe a little while ago, I swapped out the Presunto for some smoked salmon.  I also swapped out the pecans/walnuts for pine nuts, and added some smoked paprika to carry on the smoky theme.  It was very good and enjoyed by most members of the fam, even my picky two-year old.  My seven year old loved it too, and loved the smoked salmon the best.  Of course, all the kids pick out the asparagus and gave it to the adults.

Want to use up the rest of your mascarpone cheese?  Try this Cheesy Baked Tortellini or Pumpkin Kiss Cookies.

Smoked Salmon & Asparagus Pasta

adapted from this recipe

1/2lb bowtie pasta (I used mini-bowties)
1/2 cup pasta water, reserved
2-3T unsalted butter
1 large fresh garlic clove, minced
1/2lb asparagus, cut into 1” pieces
1/3- 1/2 cup mascarpone cheese (half of a normal-sized tub)

6-8 ounces smoked salmon, coarsley chopped
salt & freshly ground black pepper, to taste

1/2 teaspoon smoked paprika
1/4-1/2 cup pine nuts, toasted (optional; but does improve flavor- toast in small dry skillet for few min.)
1/4 cup fresh basil, chopped
1/2 cup parmigiano reggiano cheese, shredded

1) In a large pot, cook pasta according to package directions, until al dente (about 10 minutes). Drain, reserving 1/2c pasta water.

2) Saute garlic, for 1 minute, in melted butter in large skillet over medium heat. Add asparagus and sauté over medium-high heat for 3-5 minutes, until asparagus is crisp-tender. Do not overcook.

3) Reduce heat to medium and add pasta and mascarpone; toss until cheese melts and coats pasta; slowly add reserved pasta water, as needed, to moisten (I used just a few tablespoons).  Add smoked salmon and smoked paprika; cook on low just until heated through.

4) Remove from heat and add pine nuts. Toss with parmigiano reggiano cheese and fresh basil. Season with salt & pepper (you may not need any additional salt). Serve immediately.

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12 Days of Christmas- Azores Style

Yesterday we had a family "12 Days of Christmas, Azores-Style" scavenger hunt.  It was very fun, and took all day.  We didn't tell the kids about it until it started, and started the day at our favorite Pastelaria/Cafe for breakfast (where we also photographed the Pasteis de Nata). Anyway, the video we made is above, but I'll post the individual pics below.  Merry Christmas!

Twelve cows a' walking.

Eleven ducks a' quacking.

Ten boats in the Marina.

Nine Pasteis de Nata.

Eight Spirit Houses.

Seven Miradouros (lookouts/ viewpoints)

Six Deer a' Feeding.

Five Kinder Eggs! (Da dum dum)

Four Swimming Holes

Three Cathedrals

Two Abandoned Houses

And a Portuguese Flag to see!

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Mint Chocolate Cookies

This is the last recipe I want to blog about that we used for our Christmas plates this year.  I've made these twice before but never blogged about them.  They're a brownie-like chocolate cookie topped with an Andes mint right after coming out of the oven.  You can swirl it around as it melts for a pretty design.  Of course, I couldn't find Andes mints anywhere on the island this year, so I tried two different things.  Lindt Peppermint Truffles, cut in half (pictured above) and After Eight Mints.  They worked out well (the After Eights were easier to cut, but the Lindts looked better).  

Our Christmas plate assortment this year; from top to bottom: Mint Chocolate Cookies, Eggnog Cookies, Chocolate-Orange Fudge, Classic Caramels (I added 1/2 tsp. sea salt to these, and used salted butter as well), and pictured in the middle, White Peppermint Fudge.    

Mint Chocolate Cookies

adapted from Allrecipes

makes 3 to 4 dozen

3/4 cup unsalted butter
1 1/2 cups brown sugar
2 tablespoons water
2 cups semisweet chocolate chips (I use mini)
2 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3-4 dozen Andes mints, or 2-3 dozen Lindt peppermint truffles or After Eight mints, cut in half

1.  In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.

2.  Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.

3.  Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.  (My regular cookie scoop is the perfect size for this.)

4.  Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer (swirling After 8's looks weird). For smaller cookies, break mints in half.

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Frosted Eggnog Cookies

I tried this new Eggnog Cookie recipe because it contains eggnog.  I have another one I like making, and that one contains no eggnog, and I wanted to compare.  I think they taste pretty much the same! These were fun to make though; I made them with my small cookie scoop (exactly one tablespoon), so it made quite a few; almost 50, I think.  We included these on our Christmas plates we gave to friends, so I wanted a large quantity.  

Frosted Eggnog Cookies

adapted from Cooking Classy

makes 40-50 small cookies

2 1/4 cups all-purpose flour

2 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg, plus more for topping
1/2 tsp ground cinnamon
3/4 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
2 large egg yolks
1 tsp vanilla extract
1/2 tsp rum extract
1/2 cup eggnog

Frosting:
1/2 cup salted butter, at room temperature
3 - 5 Tbsp eggnog
1/2 tsp rum extract
3 cups powdered sugar

1.  Preheat oven to 350 degrees. In a bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, granulated sugar and brown sugar until pale and fluffy. Mix in egg yolks one at a time, blending just until combined after each addition. Mix in vanilla extract, rum extract and egg nog. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. 

2.  Scoop dough out by the tablespoonfuls and drop onto Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 8-12 minutes. Allow to rest on baking sheet several minutes before transferring to a wire rack to cool. Cool completely then frost with Eggnog Frosting and sprinkle tops lightly with nutmeg (we used fresh nutmeg).

For the Eggnog Frosting:
In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until very pale and fluffy. Add in rum extract and 3 Tbsp eggnog and mix in powdered sugar. Add additional eggnog to reach desired consistency.

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Chocolate-Orange Fudge

This is a re-post of this fudge recipe from before, but I've taken better pics and added some fresh orange zest, so I'm gonna post it again.  :)  I had tried making it orange-flavored before, and while it was good, it needed a little something more, so this time around, I added the fresh zest of one navel orange to the mixture. I really liked what this addition did to the flavor, and I think I will do this from now on.  I LOVE orange and chocolate flavors together!

Chocolate-Orange Fudge

adapted from this recipe

1/2 cup salted butter
1 cup semisweet chocolate chips
1 teaspoon orange extract
2 cups white sugar
1 (5 ounce) can evaporated milk
10 large marshmallows
1 cup chopped walnuts

zest of one large orange

1. Butter an 8x8 inch dish. (I line a dish with foil and grease the foil- then you can lift out the fudge all in one piece, for easier cutting).

2. Place butter, chocolate chips and orange extract in a large mixing bowl. Set aside.

3. In a medium saucepan over medium heat, combine sugar, milk and marshmallows. Bring to a boil, stirring frequently. Reduce heat to low and cook 6 minutes more, stirring constantly. Remove from heat.

4. Pour marshmallow mixture over contents of mixing bowl. Beat entire mixture until it thickens and loses its gloss. Quickly fold in nuts and orange zest, and pour into prepared pan. Refrigerate several hours until firm.

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White Chocolate Peppermint Fudge

We made this fudge to give away as part of our Christmas plates this year, but of course we also kept some for ourselves.  We made this last night in a marathon baking episode where we made two kinds of cookies, two kinds of fudge, and homemade caramels in just a few hours.  This one was going well until I followed the directions and added white chocolate to the hot pan of sugar mixture, where it seized.  Luckily my husband was helping me and he was able to mix it vigorously so it kind of smoothed out again.  But what I'd do in the future is have the white chocolate/marshmallow cream ready in a glass bowl.  And then pour the hot mixture over that, instead of adding the chocolate to the hot pan.  I think it'd work much better.  I will include that way in my directions.  

White Chocolate Peppermint Fudge

adapted from TOH

1-1/2 teaspoons plus 1/4 cup butter, softened, divided
2 cups sugar
1/2 cup sour cream
12 ounces real white chocolate, chopped
1 jar (7 ounces) marshmallow cream
1/2 cup crushed peppermint candy
1/2 teaspoon peppermint extract

1.  Line a 9-in. square pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside.

2.  In a large glass bowl, place chopped chocolate, and marshmallow cream.  Set aside.

3.  In a large heavy saucepan, combine the sugar, sour cream and remaining 1/4 cup butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; cook and stir until a candy thermometer reads 234° (soft-ball stage), about 5 minutes.

4.  Remove from the heat; pour over the white chocolate and marshmallow creme mixture into the glass bowl and stir until melted.  Fold in peppermint candy and extract. Pour into prepared pan. Let set until until firm.

5.  Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares.  Yield: 2 pounds.

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Hot Chicken Salad

My mom made something similar to this when I was in high school and I really liked it.  I made this recipe about 7-8 years ago and my husband and I enjoyed it very much, but I haven't made it since- I just kind of forgot about it.  Right after Thanksgiving, I made this to use up the bulk of what was left of our turkey.  It was a pleasant surprise to remember how much we liked it!  So I made it again last week to take pics.  Instead of all the mayo in here, I use 2/3 or 3/4 cup Greek yogurt and 1/3 or 1/4 cup mayo.  The Greek yogurt goes really well with the flavors in here- along with the lemon juice, it adds a pleasant tangy-ness.

Hot Chicken Salad
adapted from Allrecipes

2 cups chopped cooked chicken or turkey
1 cup chopped celery
1/2 cup cashews
2/3 cup plain Greek yogurt

1/3 cup mayonnaise (traditional way is to use all mayo- no yogurt)
1 small onion, grated or minced
1/4 teaspoon salt, optional (I would taste mixture before adding)
2 tablespoons lemon juice
1/2 cup shredded Cheddar cheese (or a few slices)
1 cup crushed Ritz crackers or potato chips

1.  Preheat the oven to 400 degrees F (200 degrees C).  In a medium bowl, mix together the chicken, celery, cashews, yogurt,  mayonnaise, onion, salt and lemon juice. Transfer the mixture to a casserole dish, then top with shredded cheese and potato chips or crackers.

2.  Bake, uncovered for, 15-20 minutes in the preheated oven, or until heated through and bubbly.

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Peppermint Meltaway Cookies

These cookies were so wonderfully delicious.  The cookie is a super tender peppermint shortbread.  They are really easy to make too.  You can leave the frosting white, and just spread it on with a butter knife instead of piping it.  I ended up doing that with the last half anyway because my cheap disposable piping bag busted.  I had to increase the frosting just a bit to make up for the extra amount it took up to pipe it- I just added a bit more butter and sugar.  These were gone so quickly in my house- I want more!

Peppermint Meltaways

adapted from Taste of Home

1 cup butter, softened (pinch of salt if using unsalted butter)
1/2 cup confectioners' sugar
1/2 teaspoon peppermint extract
1-1/4 cups all-purpose flour
1/2 cup cornstarch

Frosting:
2 tablespoons butter, softened
1-1/2 cups confectioners' sugar
2 tablespoons milk
1/4 teaspoon peppermint extract
2 to 3 drops red food coloring, optional
1/2 cup crushed peppermint candies

1.  In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. Combine flour and cornstarch; gradually add to creamed mixture and mix well.

2.  Shape into 1-in. balls. (I used a small, one-inch cookie scoop; it was perfect.)  Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.

3.  In a small bowl, beat butter until fluffy. Add the confectioners’ sugar, milk, extract and, if desired, food coloring; beat until smooth.  (You may need more frosting if planning to pipe.  I used an extra TBS. butter and just dumped in a bit of extra powdered sugar, and a drop of extra milk or until it was the right consistency.)  Spread or pipe over cooled cookies; sprinkle with crushed candies. Store in an airtight container. Yield: 3-1/2 dozen.  (If you have leftover frosting, it is tasty spread between two Ritz crackers, pictured below; last pic.)

What to do with leftover frosting.  :)

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Caramel Cake

I made this for my husband's birthday this year.  I had been looking for an excuse to make this for a long time.  It's an America's Test Kitchen recipe.  The frosting is caramel-y and tastes exactly like penuche fudge- it is so good!  This cake also reminds me of these cupcakes I made a long time ago.  

I was saving this cake to make for a special occasion because it had a ton of sugar and almost a pound of butter in it (I'm including frosting here).  It was so worth it though!!!  My husband and I both loved this, as well as my oldest child.  I think it was too sweet for the younger ones.  The recipe calls for dark brown sugar, but I didn't realize that until now (oops, ha ha) and used light brown with great results.  That's probably why my frosting was lighter colored than some others I've seen online.  The recipe also calls for 9-inch pans, but I used 8-inch, so they'd both fit in my tiny oven at the same time.  I think there isn't enough cake to fill 9-inch pans, anyway.  My layers were pretty thin using 8-inch.

I've wanted to make a Caramel Cake ever since reading the book "The Help", so I'm glad I finally took the time to!  I have seen other recipes, but this one looked the best, and not too complicated.

Caramel Cake

from America's Test Kitchen

Cake:

1/2 cup buttermilk, room temperature

4 large eggs, room temperature

2 tsp vanilla extract

2 1/4 cups (11/4 ounces) unbleached all-purpose flour

1 1/2 c ups (10 1/2) ounces granulated sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

16 TB ( 2 sticks) unsalted butter, cut into 16 pieces and softened

Frosting:
12 TB (1 1/2 sticks) unsalted butter, cut into 12 pieces and softened
2 cups packed (14 ounces) dark or light brown sugar
1/2 tsp salt (I used sea salt)
1/2 cup heavy cream
1 tsp vanilla extract
2 1/2 cups (10 ounces) confectioners sugar

1.  For The Cake: Adjust an oven rack to the middle position ans heat the oven to 350 degrees. Grease two 8- inch round cake pans and line with circles of wax paper.  Grease the paper, and then flour all. Whisk the buttermilk, eggs and vanilla in a large measuring cup. In a large bowl, mix the flour, granulated sugar, baking powder, baking soda, and salt with an electric mixer on low speed until combined. Beat in the butter, 1 piece at a time, until only pea-size pieces remain. Pour in half of the buttermilk mixture and beat at medium -high speed until light and fluffy, about 1 minute. Slowly add the remaining buttermilk, mixture to the bowl and beat until incorporated, about 15 seconds.

2.  Scrape equal amounts of batter into the prepared pans and bake until golden and a toothpick inserted in the center comes out clean, 20 to 25 minutes. cool the cake in the pans for 10 minutes, then turn out onto wire racks.  Let cool completely, at least 1 hour.

3.  For The Frosting: Heat 8 TB of the butter, brown sugar, and salt in a large saucepan over medium heat until small bubbles appear around the perimeter of the pan, 4 to 8 minutes. whisk in the cream and cook until a ring of bubbles reappears, about 1 minute. Off the heat, whisk in the vanilla.

4.  Transfer the hot frosting mixture to a bowl and, with an electric or stand mixer on low speed, gradually mix in the confectioners’ sugar until incorporated. Increase the speed to medium and beat until the frosting is pale brown and just warm, about 5 minutes. Add the remaining 4 TB butter, 1 piece at a time, and beat until light and fluffy, about 2 minutes.

5.  To Assemble: Place 1 cake round on a platter.  Spread 3/4 cup of the frosting over the cake, then top with the second cake round. spread the remaining frosting evenly over the top and sides of the cake. Serve. (Frosting this cake was a tiny bit challenging, but not too hard.  The issue is that the frosting starts to "set" as you frost it.  You also can't start frosting while it is too hot, or it will melt off.  I just did my best.  As usual, I didn't get enough in the middle layer. You can see my frosting woes in the pic below.)

Note: In step 5, the cooled frosting stays soft and spreadable longer than most recipes, but will harden over time.  If frosting begins to stiffen, microwave it for about 10 seconds ( or until it returns to a spreadable consistency).

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Around Town

Recently, my husband and I went out to the "big city" here on two separate occasions for a date.  One was on my birthday, and the other was the anniversary of our first date.  The pictures here are from those two days.  The steak above is a new place we tried because our favorite restaurant closed down.  :(  But this new place was very good!  We loved it.  I was so busy stuffing my face; I didn't even remember to take a pic until it was half-gone.

Our old fave restaurant; all closed up and gone.  :(

We walked around the city for a little bit and saw some interesting things.  We've already seen most of the interesting things on this tiny island (ha ha), which I mention in this old post, but we saw some new things this time.  Such as this graffiti art.  We caught a glimpse of it first, and then got closer for a better look.  (Two pics below- click on pics to enlarge.)

And of course, the marina with all the boats is always a beautiful, peaceful sight.

I don't recall ever seeing these red mail boxes before here, but maybe I have.  Anyway, I thought this was pretty cool.  There's a lot to be seen on this tiny island, full of history, cool architecture, and hidden little gems.

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Orange-Scented Chocolate Chip Cookies

Here are some cookies great for the holidays- just add orange flavor to a chocolate chip cookie.  Years ago, I used to make a version of this recipe using white chocolate, and I really love that combo.  They're similar to these lemon-white chocolate cookies on my blog from forever ago.  My boys helped me make these and loved it.  Unfortunately, I only had clementine tangerines and used their zest, but it wasn't good and strong like a regular orange.  So if you have one, use that!  

Orange-Scented Chocolate Chip Cookies

adapted from Cooking Classy

3 1/4 cups all-purpose flour
2 tsp cornstarch
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
1 tsp vanilla extract
1 tsp orange extract
1 Tbsp orange zest (from an orange)
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips (I used 1/2 cup mini's)

1.  Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cornstarch, baking powder, baking soda and salt, set aside. 

2.  In the bowl of an electric or stand mixer, whip together butter, granulated sugar and brown sugar until light and fluffy, about 3-4 minutes. Stir in eggs 1 at a time, mixing after each addition. Mix in vanilla extract, orange extract and orange zest. Slowly add in dry mixture and mix until well incorporated. Gently stir in milk chocolate chips and semi-sweet chocolate chips. 

3.  Drop cookies by heaping tablespoonfuls onto a greased cookie sheet and bake 9-11 minutes. If cookies have not flattened at all, may wish to mash down slightly with the bottom of a small juice glass.  Allow to cool on cookie sheet several minutes before transferring to a wire rack to cool completely.

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Andalucian Pinchitos- Spanish Saffron Skewers

I've been wanting to make more Spanish food, and came across a recipe for these a while ago.  They were popular in the region of Spain I used to live in.  My mom remembers eating them at restaurants.  They are also popular Feria (fair) food.  The reipe can be made with pork or lamb, or chicken, which is what I chose to use.  We had this with saffron rice and some kind of veggie- can't remember now!  :)  I think I will make these for our next Tapas night.  

Andalucian Pinchitos- Spanish Saffron Skewers

adapted from Food

Meat Skewers:
500 g boneless skinless chicken breasts or 500 g lean lamb fillets or 500 g lean pork fillets
8 pre-soaked wooden skewers, about 15cm long, OR
5-10 metal skewers, about 25cm long

Marinade:
1/2 teaspoon coriander seed, roughly ground
1/2 teaspoon cumin seed, roughly ground
1/2 teaspoon fennel seed, roughly ground
2 teaspoon sweet smoked paprika
2 garlic cloves, peeled and crushed with
1/2 teaspoon coarse salt
1 pinch saffron, infused with
2 tablespoons boiling water
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1 bay leaf, crumbled
2 teaspoons sherry wine vinegar or 2 teaspoons wine vinegar
2 teaspoons olive oil

Garnish:
chopped flat leaf parsley or chopped coriander (Cilantro)

1.  Cut the chicken breasts,lamb or pork into cubes about 1" in size. Flatten them slightly with the palm of your hand.  Place the meat in a large bowl and add the dried spices, garlic & salt, saffron infused water, oregano, bay leaf and vinegar - mix thouroughly.

2.  Add the olive oil - mix again thoroughly, cover with cling film and leave in the fridge for between 2 & 12 hours, so the flavours mingle and marinade into the meat.

3.  Light the barbecue about half an hour before cooking and allow the charcoal or wood to flare and then glow.  Or, pre-heat your gas grill.  (If cooking inside, turn the grill up to high, or use a smoking hot griddle or griddle pan.)

4.  Thread the meat on to the skewers.  Grill for about 5 minutes on each side, or until the outside is charred and the inside is still juicy but cooked. (NOT pink for pork and chicken - but pink for lamb).  Season well with salt (if needed) and pepper and sprinkle with chopped flat leaf parsley or fresh coriander (Cilantro), serve with a selection of salads, flat breads, pickles and Sherry vinegar dressing, optional.  (We served with Saffron rice and a veggie.)

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