Peanut Candy Bar Caramel Corn

It was one of those mornings that was really the afternoon when I woke up with a pounding head. As I went to rub my face, as if to wipe away the pain, this inflicted even more pain on my throbbing nose. On the floor beside the bed, two dirty and wet socks were thrown near a pile of last night's clothes. At this point, I reached around for the time. But alas, no phone. 

And nope, it wasn't the morning after New Years so there is no logical reasoning except that my cousin had just arrived to town and a certain friend is very encouraging. Turns out, the pounding is because of a dance battle that involved a head stand. The wet socks are from an evening stroll that was so important that shoes were not. And to add insult to injury, my phone was at the taxi office on the other side of town.

When all is wrong, make some caramel corn. It gives a sense of accomplishment and it softens the blow of a hangover and the jokes being thrown around about last night's dance off. Don't worry, they are clearly just jealous of my mad dance skills.. and popcorn.

 

Peanut Candy Bar Caramel Corn

Adapted from my favourite recipe

3/4 cup butter
2 cups light brown sugar
1/2 cup light corn syrup
1 teaspoon kosher salt
1/2 teaspoon baking soda 

2 teaspoon vanilla extract
5 quarts popped popcorn (3 regular size bags of popped smartpop)

2 cups honey roasted peanuts
3 cups chocolate bars chopped (peanut butter cups and snickers are da-bomb)

Preheat oven to 250 degrees F (95 degrees C). Place popcorn and peanuts in two very large bowl.* In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.** Place in two large shallow baking dishes lined with tin foil and bake in preheated oven, stirring and alternating sheets every 15 minutes, for 1 hour. Remove from oven and immediately toss in the chocolate bar chunks. Let cool completely attacking it with your face.

* I didn't listen to my own advice from my own recipe. Two huge bowls are needed and it will still flop over the edges. Think of it as a bonus snack to eat along the way.
** The popcorn won't be completely coated but as it bakes it will melt and coat as it's tossed. So remember to stir it around in the oven for maximum awesomeness. 

Nutella Coconut Caramel Pecan Bars

Canada is awesome. The one little problem is Thanksgiving. We get to celebrate way ahead of the States, all the way in early October. This gives us a few months to rest before the Christmas turkey rolls in. 

But the issue is the internet. Before food blogs came into my life, American Thanksgiving slipped by without me even knowing. Now the minute November strikes, I know something bad this way comes. Every food website becomes a turkey/potato/pie palooza.

Americans, this is my plea. Please stop making every-dang-thing you bake and cook look amazing. The drool has ruined my keyboard. Since there is nothing I can do about this, the only option is to give in and bake. And bake I did. This little number is like a pecan pie but one that likes to party with nutella and coconut on a shortbread dance floor. 

Nutella Coconut Caramel Pecan Bars

Adapted from my favourite shortbread and very loosely from beloved Buns in the oven

crust

2/3 cups flour

1/3 cup cornstarch

1/3 cup icing sugar

1/4 tsp kosher salt

1/2 cup butter, softened

filling

1 egg

1/4 cup brown sugar, packed

1/4 cup salted caramel or caramel sauce

2/3 cups sweetened flaked coconut

2/3 cups pecans toasted, some left whole and some halved

3/4 cup nutella

Preheat the oven to 300º. In a bowl, sift together the flour, cornstarch, icing sugar and salt. Set aside. In a larger bowl, beat the butter. Dump in half the flour mix and stir until almost combined. Add the rest of the flour mix and stir until just combined. Press the dough into a ungreased 8 x 8 inch pan*. Bake for 20 minutes, until it starting to look dry on the top but not golden or coloured. Meanwhile this is cooking, beat together the egg, brown sugar and caramel sauce. Fold in the coconut and pecans. Spread the nutella over the hot crust. I let it sit on the crust so it would loosen then I spread it around. Pour the pecan mixture over top of the nutella. Return the pan to the oven for about 20 to 25 minutes, until the pecan mixture looks set. Remove from the oven. Immediately run a knife around the edges. Allow to cool completely then slice into squares and enjoy! Makes 12-16 squares. 

* My pan is boss. It is has a removable bottom. This is a life saver. Instead of having to panic about lifting things out of it or trying to get them from sticking, all I gotz to do it pop it out. If you do not possess this, perhaps line the pan with parchment paper to make your life a little easier. Or be a rebel, and do not do a thing. 

Hot Fudge, Peanut Butter and Caramel Bars

How to turn twenty: 1. Lie around all day, doing nothing, in various locations around your home like your bed, deck, kitchen floor, etc. 2. Bake something from one of your many cookbooks because that's why you bought them and it is getting pretty ridiculous that half your room is covered with them. But this is just a theory. 3. Try White Russians on for size, Big Lebowski style. Get a little too loopy, Big Lebowski style. Wear your Big Lebowski shirt that your awesome big brother got you, Big Lebowski style. 

Finally step 4. Pay the consequences for taking step three too seriously but reap the benefits of accomplishing step two. How I will miss these four steps as university starts today and drinking White Russians in class is frowned upon. Maybe if they are disguised as iced lattés, it could work. Only joking! ..unless you agree in which case I'm totally serious. Kidding (?)

These would be amazing if they were dipped in a White Russian. Last drink reference, promise. These bars are pretty glorious themselves. They have all of the key ingredients of a Peanut Buster Parfaits from DQ minus the ice cream. If you throw a scoop of ice-cream on top, you got yourself a deal. One key thing here, which isn't necessary but actually is, is the caramel. This caramel. It truly makes everything and anything better. It would even be good in a White Russian (don't fight it.)

Hot Fudge, Peanut Butter and Caramel Bars
Adapted from beloved Buns In My Oven and Martha Stewart's fudge sauce

base
1/2 cup butter, softened
1 cup sugar
3 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt 
hot fudge sauce*  
1/4 cup heavy cream
1 1/2 tbsp corn syrup
3 ounces semisweet chocolate, finely chopped
rest of the top
1/2 cup peanut butter (chunky it up)
1/2 cup caramel sauce*
1 cup dark brown sugar

Preheat oven to 350 degrees. Line a 9x13 (I did two 8 x 8 inch pans) baking dish with parchment. In the bowl, cream together the butter and sugar until light and fluffy. Add 1 whole egg and the yolks of 2 eggs. Set aside the egg whites for the topping. In a small bowl combine the flour, baking powder, and salt. Add to the butter mixture and beat until fully incorporated. Spread the batter in the prepared baking dish. It will be thick, so just use your fingers to smoosh it all around the pan. 

Combine heavy cream and corn syrup in a medium saucepan and place over medium heat. Cook until bubbles barely break the surface. Remove from heat. Add chocolate and whisk until melted. Measure out 1/2 cup of the hot fudge sauce (there will be extra) and place it in a separate bowl. Add the peanut butter and mix until fully combined and is a pourable consistency.

Pour over the batter in the baking dish and spread to cover. Pour the caramel over as well. Beat the 2 egg whites until stiff peaks form. Fold in the brown sugar gently. Spread this over the hot fudge and peanut butter. Bake for 30 minutes or until the top is golden brown and the bottom crust is cooked through, but not crunchy. Cool and then cut into bars and serve. Makes about 32 squares.

* You can totes use store bought fudge sauce but why do that? And homemade caramel sauce is the bomb too. Do it up.

Sea Salt Vanilla Bean Caramel

My past few days have consisted of me baking cookies and cooking up caramel, watching Big Bang Theory for hours on end, dipping cookies in caramel, trying to knock some movies of my must list like American Psycho, No Country for Old Men and Requiem for a Dream which is a lot of depressing for one day; making banana bread to smoother caramel all over, showing up for a waxing appointment that left third degree burns and coming home to eat more caramel whilst I sat in pain from my forming scars. 

Caramel is my savior. It's that time of the month where I feel like lying around doing nothing and imagining devious ways to attack people from trees who have disturbed me. They may lock me up real soon but in the meantime, let's have some sweet and salty caramel!

Sea Salt Vanilla Bean Caramel

From Baked Bree

1 1/2 cups sugar
1/3 cup water
1 1/4 cups heavy cream
1/2 teaspoon vanilla
1 vanilla bean, sliced and seeded
1 teaspoon sea salt

Slice a vanilla bean in half. Using the back of the knife, scrape the seeds from the pod. Pour the cream into a measuring cup and add the vanilla bean scrapings, and sea salt. Set aside. Put the sugar and water in a saucepan over medium heat. Bring the sugar to a boil. Let the sugar cook (do not stir using a spoon, at most, you may swirl the pan to avoid hot spots) until it reaches a deep amber color. Whisk in the cream mixture. It will bubble and go nuts, but keep whisking. It will come together. Pour into a jar and keep in the fridge. The sauce will thicken, but it is more of a loose sauce. This will keep for about a week in the fridge.

(Vegan) Caramel Rocky Road Bars

I am immobile. For the first time in two years I attempted the Grouse Grind. Along the way I told my brother he had four options. 1. I turn around, 2. I go in to cardiac arrest, 3. He pushes me off a cliff to end my misery or 4. I trek out into the forest to find a bear to maul me and I put myself out of misery. Did I mention that I hate hiking? 

By the end though it was as if my body was so numb with pain and rain that I felt like Rambo coming out of that forest. I told my brother he should have carried me around the corner with blood on his cheeks and a bandanna on his head to impress our Paps. He did not think this was a brilliant idea. Stupid logic always ruins great ideas. These bars were a great idea to devour post-hike-that-nearly-murdered-me. This photo looks like a chocolate caramel burial ground. And I mean that in the best possible way. These bars are so chewy and get way better two to three days later. But I unfortunately only had one square left that was hidden after three days so good luck with that.

(Vegan) Caramel Rocky Road Bars

Adapted from Alice Medrich

1 2/3 cup all-purpose flour

1 cup plus 2 tbsp sugar

1/4 cup + 2 tbsp natural cocoa powder

1 tsp baking soda

1/4 tsp kosher salt

1 cup cold water

1/4 cup vegetable/canola oil

1 tbsp distilled vinegar

2 tsp vanilla

6 ounces (dairy-free to be vegan) milk chocolate chips

1 cup coarsely chopped pecans

1/2 cup (vegan) quartered chewy caramels

15 marshmallows, quartered

Preheat oven to 350º. Line a 9 x 9 pan with foil and butter and flour it. Whisk the flour, sugar, cocoa powder, soda and salt in a large bowl. In a smaller bowl combine the water, oil, vinegar and vanilla. Pour the liquid mix over the flour mix. Mix with a spatula until just smooth. Fold in half the chocolate, half the pecans and all the caramels. Scrape the batter into the pan evenly. Distribute the marshmallows over the top with the cut sides up. Press slightly into the bars. Sprinkle the remaining chocolate and nuts over top. Bake for 20 to 25 minutes until the batter no longer jiggles when nudged. Cool on a rack. Lift the edges of the foil to transfer to a cutting board. Slide a metal spatula underneath the bars to remove the foil.  (I clearly did not do this. I just cut and devoured as I went.) Cut into squares. Serve warm or at room temperature. Keep in an airtight container for 3 days. Makes sixteen squares.

Oatmeal Bars

"I'll be bawk." Annnnnnd I'm back. Sorry for leaving you high and dry but I was out of the country. The continent for the matter. For the past six weeks I was in Europe. You probably couldn't tell because of the frequent posts and because of my high level of stealthness. But near the end of the trip things were winding down and then coming home was a hassle so blogging fell to the side lines. But I'm bawk and with oatmeal bars to top it off. 

I will tell you all about my trip next time but for now there are more pressing matters. These bars. These were on my mind before I left but due to time constraints they weren't made until I returned. It's the stuff dreams (mine anyways) are made of. Were talking caramel, chocolate and peanut butter. Ho baby. Welcome home.

Oatmeal Bars

A near twin of Martha's recipe

48 soft caramel-candy cubes
1/2 cup heavy cream
2 cups old-fashioned rolled oats
2 cups all-purpose flour
1 cup packed light brown sugar
3/4 teaspoon baking soda
1 teaspoon kosher salt
10 ounces (2 1/2 sticks) unsalted butter, cut into small pieces
1 cup milk chocolate chocolate chips 

1 cup peanut butter chips

 

Preheat oven to 350º. Coat a 9-by-13- inch baking pan with cooking spray. Line with a 9-by-21-inch sheet of parchment paper, leaving a 2-inch overhang on each short side. Put caramels and cream in a small saucepan; cook over medium heat, stirring occasionally, until caramels are melted, about 5 minutes. Let cool. Stir together oats, flour, brown sugar, baking soda, and the salt in a large bowl. Blend in butter with a fork or your fingertips until mixture resembles coarse meal; press half of mixture onto bottom of lined pan. Bake until just set and starting to color around edges, about 20 minutes. Let cool in pan on a wire rack 5 minutes. Sprinkle crust with chocolate chips; drizzle with caramel mixture. Top with remaining crumb mixture. Bake until pale golden, 20 to 25 minutes. Let cool completely in pan before cutting into squares. Makes 24 squares.

Mini Brown Butter Banana Muffins

As of a few weeks ago, I am an official driving citizen in Canada. Not a learning one, or a new driver, but a driver with no sign on the back. But it took a lot to get there. Not driving training wise but actually on that day. It was in the middle of no where which led me to drive by the mental hospital many times and make me look like I should have been in there. My Pap's friend used to mow the lawns there when he was younger and someone threw a solid concrete ashtray through the bars at him. Ever since I have been scared because I am still a six year old loser.. who was on their way to get their license. At said point, my nose started to bleed which made me spill coffee on myself. The instructor probably passed me because she felt sorry for the bloody, coffee soaked girl with the blood shot eyes. You can just imagine the photo on my license. 

After that whole ordeal, I wanted one of my favourites like banana bread. Better yet, banana bread batter. I really wanted to call these Caramel Banana Muffins. But seeing as there actually isn't caramel in them, I couldn't. But the mix of browned butter and brown sugar makes them taste like a caramelized banana muffin. This batter knocked my socks off and threw them in the laundry. It was that good.

Mini Brown Butter Banana Muffins

1/3 cup butter
1 1/2 cups mashed rippppe bananas   
1 cup dark brown sugar, packed
1 egg
1 1/2 cups all-purpose flour
1/2 tsp kosher salt
1 tsp baking soda

Preheat oven to 350°. Butter the mini muffin tins. In a small saucepan over medium heat, cook the butter until brown bits begin to form stirring occasionally. Set aside to cool slightly. In a medium bowl, beat together the bananas, sugar, egg and the cooled butter. Add the flour, salt and baking soda and mix just until combined. Divide amongst the mini muffin tins, filling them just below the top. Bake until a toothpick comes out clean, 18 to 22 minutes. Allow to cool in the pan for about 5 minutes then move to a cool rack. Makes 48 mini muffins.. or probably a loaf of bread or 18 muffins.

* These would be great with some chocolate and 1 tsp instant coffee added in the butter. I don't know if I should bother saying but pecans would be a lovely addition. As always.

Caramel Corn

Everyday I eat popcorn. This is not a lie. It is something that has grown out of habit I assume. It started this past year or so and it has escalated. But corn is a vegetable, do not argue me on this, and it provides fibre and all things nutritious. One can not fight science. While popcorn is a daily occurrence this drug is not. 

Notes on the photo: There are no pecans because I picked them all out and ate them by this point. This is also the remainder of what was left after that night. We basically ate the entire batch between the two of us in one night. My pants are tight right now.

My friend Saliva (burn.) comes over at least twice a week so we can get out Daws on. We realize the pun and it's awesome. She brought some maple corn the other day to spark up our regular popcorn routine and because we are that Canadian. It was get-down-on-your-knees-and-tell-me-you-love-me good. Come two days later, we were in the kitchen with this a'brewing. All credit goes to her though because she was the one who sat in lecture reading the thousand plus reviews and recommendations on this five star recipe on allrecipes. It is why we are friends.  

Caramel Corn
Recipe adapted from Allrecipes

3/4 cup butter
2 cups light brown sugar
1/2 cup light corn syrup
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
5 quarts popped popcorn (3 regular size bags of popped smartpop)

2 cups pecans, toasted and roughly chopped

Preheat oven to 250 degrees F (95 degrees C). Place popcorn and pecans in a very large bowl.* In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.** Place in two large shallow baking dishes lined with tin foil and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.

* We had to use two huge bowls and it was still flying out of the bowl. Be prepared with two huge bowls.

** Don't worry if the popcorn is not completely coated. Once it bakes and you toss it every 15 minutes, it coats and spreads much better.

Rocky Ledge Re-vamped

Another favourite bar! Every year these come out of the oven at least once. Every year is different too but this is the best yet. Subtle changes make a big difference I tell yarrr. It is a new year, a new me. The new me is pirate. Anyway, these little changes made them better when they were already the best. Such changes like big instead of little marshmallows, additional peanut butter cups and honey roasted peanuts, chopped chocolate instead of chips, more vanilla, more pan space, more more more. In this case, as with most, less is not more.

 

May I present, the bars to die for, Rocky Ledge Bars.

Re-Vamped Rocky Ledge Bars

Adapted from Martha Stewart Cookies

1/2 cup (1 stick) butter, room temperature, plus more for pan
2 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1 teaspoon kosher salt
1 1/2 cups packed dark-brown sugar
3 large eggs
1 tbsp pure vanilla extract
1 cup large marshmallows, quartered
1 cup milk chocolate, coarsely chopped
1 cup white chocolate, coarsely chopped
1 cup mini peanut butter cups, halved

1 cup honey roasted peanuts
1 cup soft caramel-candy cubes, quartered

Preheat oven to 350 degrees. Lightly butter two 8x 8 inch baking pans. Line with parchment paper, allowing a 2-inch overhang on the longer sides. Brush parchment with butter (not overhang). Whisk together flour, baking powder, and salt in a medium bowl. Mix butter and brown sugar until fluffy. Add eggs and vanilla; mix until well combined. Mix in flour mixture until combined. Fold in half of each of the marshmallows, chocolates, peanuts, peanut butter cups and caramels. Divide and spread batter into prepared pans. Scatter remaining marshmallows, chocolates, peanut butter cups, peanuts and caramels on top. Bake until top is golden brown and a cake tester inserted into the center comes out clean, about 25 to 30 minutes. Let cool on a wire rack. Lift out of pan, and transfer to a baking sheet. Refrigerate until set, at least 30 minutes. Remove parchment, and cut each pan into about 16 small or 8 large triangles. Bars can be stored in an airtight container at room temperature up to 1 week. Makes 16 or 32 triangles.

Despite the previous pirate talk, I am not a big new years resolution gal. But I do apologize if these ruin yours.

Bummer. Again.

Here is a shot of what would have been a great pie. It sounds great, Caramel Pumpkin Pie, but booze ruined it! I never add it to anything with baking. It is sort of my thing. I used to be a hater of pecans, nuts in general actually, but then I slowly warmed up to them and we are now the best of friends. We hang out a lot. But booze is my new hate. Love to drink it, hate to eat it. 

So when it came time to add the rum to the caramel, it killed me. No, the taste of it afterward killed me. The pumpkin mix had tasted so good and the caramel so good then BOOM rum killed it. "But why is all the rum gone?" as Jack Sparrow would ask and it is because it ruined the pie. I shall go cry now.

The crust was still good if that is any comfort!

Sweet and Salty Cake

This is too good not to write about. Granted the photo isn't the greatest but bare with me. This is a very labour intensive cake. And yet this is the second time I have made it. When my grandparents asked me to make a chocolate dessert, I searched through all my cookbooks and kept going back to the sweet and salty cake, or anything similar. In the end, I clearly chose to make it again. The first time didn't go so well. I tried to make it all in one day causing burnt cake, melted frosting and a lopsided cake. But despite all of that, it tasted amazing. This was the opportunity to make it actually look as good as it tasted. 

Isn't he cute? Quite the button I thought. If you are searching for a great cake it is here but it is highly recommended that you bake the cake the day beforehand and possibly the caramel and frosting as well. Just in case one were to screw up on the caramel, like myself.

Sweet and Salty Cake

From Baked

cake
3/4 cup dark unsweetened cocoa powder (Hersheys)
1 & 1/4 cups hot water
2/3 cup sour cream (light)
2 & 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1/2 cup shortening
1 & 1/2 cups granulated sugar
1 cup firmly packed dark brown sugar
3 large eggs, at room temperature
1 tablespoon vanilla extract
salted caramel
1/2 cup heavy cream
1 teaspoon fleur de sel
1 cup granulated sugar
2 tablespoons light corn syrup
1/4 cup sour cream (light)
whipped caramel ganache frosting
1 pound dark chocolate (60-70% cacao), chopped
1 & 1/2 cups heavy cream
1 cup granulated sugar
2 tablespoons light corn syrup
2 cups unsalted butter, soft but cool, cut into 1/2-inch pieces
garnish + assemble
2 teaspoons fleur de sel, plus more for garnish

cake Preheat oven to 325º. Butter three 8-inch round cake pans. Line the bottom of each with parchment paper, and butter the parchment. Dust with flour and knock out the excess. Combine cocoa powder, hot water, and sour cream. Set aside to cool. Sift flour, baking power, baking soda, and salt together. Set aside. Using an electric mixer, beat butter and shortening on medium speed until ribbon-like, about 5 minutes. Add both sugars and beat until light and fluffy, about 5 minutes. Add eggs, one at a time, and beat well after each addition. Add vanilla and mix well. Scrape down sides of bowl and mix again for 30 seconds. Add flour mixture, alternating with cocoa mixture, in three portions, beginning and ending with the flour mixture. Divide batter evenly among prepared pans and smooth the tops. Bake 35-40 minutes, rotating pans halfway through. Cakes are done when a toothpick inserted in the center of each cake comes out clean. Cool cakes in pans for 20 minutes on wire racks. Remove from pans and let cool completely. Remove parchment paper. Can be wrapped in plastic wrap until ready to be used.
caramel In a small saucepan, combine cream and fleur de sel. Bring to a simmer over very low heat until salt has dissolved. Be careful not to let the cream burn. In a medium saucepan, combine 1/4 cup water, sugar, and corn syrup, stirring carefully so as not to splash the sides of the pan. Cook over high heat about 6-8 minutes, until an instant-read thermometer reads 350°/until it is starting to turn golden but NOT dark brown. Remove from heat and let cool for 1 minute. Add cream mixture to sugar mixture. Whisk in sour cream. Let caramel cool to room temperature, then transfer to an airtight container and refrigerate until time to assemble the cake.
caramel ganache Put the chocolate in a large heatproof bowl and set aside. Bring the cream to a simmer over very low heat. Make sure cream does not burn, but make sure it is simmering. In a medium saucepan, combine 1/4 cup water, sugar, and corn syrup, stirring carefully so as not to splash the sides of the pan. Cook over high heat for 6-8 minutes until an instant-read thermometer reads 350°. Remove from heat and let caramel cool for 1 minute. Add cream to the caramel. Stir slowly for 2 minutes. Then, pour caramel over chocolate. Let sit for 1 minute. Then, starting in the center of the bowl, and working out to the edges, slowly stir in a circle until chocolate is completely melted. Let cool, then transfer to the bowl of an electric mixer. Mix on low speed until the bowl feels cool to the touch. Increase speed to medium-high and gradually add butter, beating until thoroughly incorporated. Scrape down sides and beat on high speed until mixture is fluffy.
assemble Place one cake layer on serving platter. With a toothpick, poke all over the cake. Spread 1/4 cup caramel over the top, letting it soak into the cake. Spread 3/4 cup of ganache frosting over the caramel. Sprinkle 1 teaspoon fleur de sel over the frosting. Top with the second cake layer. Spread with frosting and sprinkle with 1 teaspoon fleur de sel. Top with the third cake layer. Spread with caramel. Crumb coat the cake and put cake in refrigerator for 15 minutes. Frost the sides and top with the remaining frosting. Garnish with a sprinkle of fleur de sel. Cake will keep at room temperature (cool and humidity-free) for up to 3 days. May be refrigerated for up to 3 days. Allow cake to sit at room temperature for at least 2 hours before serving.

Turtle Cookies

The sun is really starting to come out around these parts. Our garden out front is in full bloom, it's pretty crazy. When it finally gets hot enough to head to the beach, I really don't think I will ever come home. However, my family that lives out in the Kootenays and Montana have had up to four inches of snow right now! Enough of the weather, let's move on to the cookies. 

Earlier this year I went to Wenatchee, and when I was there we went to this amazing bakery called the Great Harvest Bread Company. The sweet rolls, oatmeal raisin cookies and turtle cookies were all great. Ever since that turtle cookie, I have wanted to make my own. And here is what I came out with. It is chewy but still has a nice solid edge.

Turtle Cookies

1 1/2 cups whole wheat flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp kosher salt

1/2 cup unsalted butter, softened

1 cup dark brown sugar

1 egg

2 tsp vanilla

1 cup old fashioned oats

1 cup milk chocolate chips

3/4 cup toasted, coarsely chopped pecans

3/4 cup caramel chip*

In a small bowl, whisk together the flour, baking soda, baking powder and salt. Set aside. In a larger bowl, beat the butter and brown sugar together until light and fluffy. Beat in the egg until fully incorporated. Mix in the vanilla. Slowly add the flour mixture until just incorporated. Stir in the oats and then the rest of the add ins. Once fully combined, you can either wrap it up and put in the fridge or use it right away. I let it stay in the fridge overnight first. When ready to use the dough, heat the oven to 350º. Line a cookie sheet with parchment paper. Drop 1 inch mounds, about two inches apart. Bake for 10 minutes or 15 for a crisp cookie. The caramel in the cookies will probably spread out a bit when they bake. Immediately scoop it off the parchment before it hardens, making it hard to remove the cookies from the sheet. Let the cookies rest for ten minutes on the pan the move them to a wire rack to cool. Makes about 2 1/2 dozen cookies. 

* For caramel chips, I bought the soft caramels wrapped in plastic and cut them into quarters.