Friday, November 11, 2011

Baking day!

Tomorrow (after I hit the yarn store and the grocery store) I am going to attempt to make these:

Sea Salt Caramels with Vanilla Bean
Ingredients

1 cup heavy cream
5 tablespoons unsalted butter, cut into pieces
1/2 tsp vanilla
1 vanilla bean pod, split and scraped
1 1/4 teaspoon sea salt, plus more for sprinkling
1 1/2 cups sugar
1/4 cup Lyle's golden syrup (or light corn syrup)
1/4 cup water
Instructions

Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly butter parchment.
Bring cream, butter, vanilla, vanilla beans, pods, and sea 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. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.
Remove pods and 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 another pinch or two of 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.

If they work out, this may be what I take in on Black Friday. Then again, I have a tub of pumpkin chocolate chip cookie dough that the owner of Mary's Mountain Cookies gave me because she knows I love them. Maybe I will share...

And this:

Pumpkin Spice Sauce

Ingredients

For the pumpkin spice syrup:
1 1/2 cups water
1 1/2 cups sugar
4 cinnamon sticks or 1 Tbsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
1 tsp ground nutmeg
3 Tbsp canned pumpkin
For a single latte:
1 shot of espresso or 2-4 Tbsp very strongly brewed coffee
6-8 oz skim milk, heated or steamed until very hot
1-2 Tbsp pumpkin spice syrup (or to taste)
Whipped cream, optional
Salted caramel sauce, optional
Instructions

To make the syrup: Cook sugar and water in a small pot over medium heat until the mixture is completely clear.
Whisk in the remaining ingredients and continue to cook for about 5 minutes, stirring frequently. Do not allow mixture to come to a boil.
Allow mixture to cool for 10-15 minutes.
Strain syrup through cheesecloth or a fine mesh strainer into a large jar or bottle of your choice.
Keep syrup in the fridge, it will last a while.
To make the latte, combine espresso with heated milk, and 1-2 Tbsp of pumpkin spice syrup (add to taste).
Top with whipped cream and salted caramel sauce, if desired.

Last year I tried several "copy cat" recipes for pumpkin spice lattes. This is the first that has a sauce, rather than just adding pumpkin and vanilla to milk (Blech!).

In knitting news, sadly Dot the Sparkle Monster is no longer with us. I got distracted by something on TV and missed several decreases, dropped a stitch somewhere, etc. Tomorrow I go to the yarn store to see if I can find a 16" size 7 circular needle in an attempt to save my sanity :-/

For me.

It's been a long winter. Mentally, I feel even worse off than I was before, though things are finally looking up. I abandoned the gym. I...