Today’s post is easy Caramel Sauce. What to do with the leftovers, if there are any, why make an ice cream cake. So simple you won’t need to spend the $40 to purchase one at a specialty store again.
Caramel on Ice Cream
Caramel topping Ice Cream Cake
For the Caramel Sauce you need:
1/4 cup butter
1 cup packed brown sugar
1/2 cup 35% cream
2 Tbsp Corn Syrup
In a small saucepan melt the butter over a low heat. Stir in the brown sugar, cream and corn syrup. Cook and stir over the low heat until the mixture just comes to a boil (you will see small bubbles around the edge).
Remove from heat and cool slightly. Serve when warm. This will keep in a covered container in your fridge and can be warmed up in the microwave.
IMPORTANT: This is one of those delicious items you cannot wait to taste. DON’T, until it has cooled considerably or else you will give yourself a bad burn. Hold off and then enjoy a spoonful. It is worth the wait.
Cream, Sugar and Corn Syrup added to melted butter
Now for the ice cream cake. Use what you have in the house. The one I made today was delicious but I would do a couple of things differently which I will suggest. Each one you make can be unique for the individual you are planning to share it with.
KitKat and Coffee Crisp Crust
Layer of Caramel Sauce
Mid Layer of Chocolate Wafers
I used a loaf pan and lined it with Saran Wrap to make it easy to remove and cut. I used a crust of KitKat’s and Coffee Crisp as those are fav’s in my house and I did have a supply in my cupboard. I would suggest using a chocolate wafer crust or graham wafer crust instead as you need a firm base but something easy to cut through. Say 1 cup of crumbs with 1/4 cup melted butter mixed together and pressed into the bottom of the pan to create your crust. Use a springform pan or pie plate, whatever you have on hand, if you don’t like the idea of the loaf pan.
Now top with softened ice cream of your choice. Use your favourites or mix what you have left in the freezer. Let the ice cream sit on the counter for maybe 15 minutes or so to soften up. Scoop a generous amount of ice cream onto the base and gently spread. I added a layer of caramel and spread it gently on top of my first layer of ice cream and then a layer of chocolate wafers. Now this is where I would suggest adding the chocolate bars….but I would chop them up and sprinkle them over the caramel. You could top the caramel with mini chocolate chips, mini M&M’s, chopped nuts or chocolate sauce.
Now add your next layer of ice cream and again top with whatever you like. For this layer I just added the caramel. Cover lightly with Saran Wrap and put back in the freezer to set for a couple hours.
Remove before serving and cut into slices.
Don’t over think it. Mine didn’t cut to well as I had the hard frozen chocolate bar crust but it was amazing. Make it your own. I hope you enjoy.
R E F R A I N – to stop oneself from doing something. synonyms: abstain, desist, hold back
Chocolate Pecan Biscotti
If you are like me you probably refrain from purchasing a swimsuit until the one you have is falling apart and maybe you refrain from even trying on skinny jeans because who other than a 9-year-old girl can get her thighs into them. The reason I hold back on these purchases is because they tend to make me feel unsatisfied and unhappy with my body, perhaps a little or perhaps a lot, depending on the day.
Well, unfortunately today I must add another item onto my above list. Bras! You thought it would be the pictured Biscotti, right? Absolutely not, Biscotti makes me feel good and indulging brings some satisfaction, perhaps a little or perhaps a lot, depending on the day.
Why bras? you may ask. Have you bought a bra lately. Gone are the days when I can waltz in and any little thing will do. It didn’t matter if it had a wide strap, a skinny strap, scalloped cups or demi cups and who needed a pushup….the girls were sitting pretty and everything came in my small size as support and smoothness were not required. Now, it is a torturous foray into racks upon racks of unfamiliar items. Not only do you have to decide if you want part coverage, full coverage, some support, full support or no support you also need to determine front snap, back closure, t-back, smooth look and more.
As if that isn’t enough you are made to suffer through looking at yourself in garish lighting while wondering where the back fat should go. I somehow never seem to resemble the Angels with their Wings even when trying on a Victoria Secret bra. (You know, only approximately 2% of the population are built like models, so technically they are the freaks and weirdos not us yet most of us lament not being weird and freakish). Hmmm, if you can grab some of it (the back fat) and push it forward to stuff it into the cups you will have a fuller bosom but, hey all that extra means my bust is entering the room way too soon. As if that is not annoying enough the cleavage becomes a line that runs from between your breasts to almost under your chin. NOT a nice look. And it looks worse if your skin has lost a little of its elasticity. It then doesn’t resemble cleavage at all. It looks more like a crepe-y scar running through the top half of your body and as I have several scars (or life experience lines) on my lower half I don’t need any more on the top half. O.K. found out you need to purchase a bra with rounded cup edges so you don’t have the double boob look on each one. Are you familiar…you put on your t-shirt and look down and see a weird bulge cutting the area into 2 hills with a little valley between on each one. Again, not so nice or flattering. OK, now I have the right cup and my usual size but when I turn around I see bulging above and below. When did this occur. Surely there is a flaw in this bra. Don’t they lift and separate anymore. Think I will abandon the whole bra purchase and wear undershirts and thick tops. Maybe by next Spring when I need to switch back to t-shirts there will be something new on the market to take care of all my concerns. In short order what I need is a smooth coverage, bulge eliminating, cleavage enhancing, boob perking bra at a reasonable price.
Another question that recently got me to thinking..how come guys underwear doesn’t ride up. You never hear men debating which briefs are the ones to purchase to avoid pantylines and hungry bum. If manufacturers can produce a product in a heavier fabric for the male population why don’t we have access to this wonder garment. I guess underwear is for another blog.
Chocolate Pecan Biscotti
2 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter, room temperature
1/2 cup brown sugar
1/4 cup white sugar
1 cup toasted pecans
4 ounces chocolate, chopped or chips
Preheat oven to 325F. Line large jelly roll pan with parchment paper. Toast pecans and allow to cool and rough chop, if desired.
Toasted pecans and chocolate ready to stir into finished batter
Stir the eggs and vanilla together in a small bowl until blended and set aside. Mix the flour, baking soda and salt in a small bowl and set aside.
Beat the butter and sugars together in a large bowl with an electric mixer until light and fluffy. Beat in the egg mixture and then gradually add in the flour mixture in 3 additions. Beat well after each addition of flour and use a spatula to scrape down sides of bowl between each beating.
Stir the chocolate and toasted pecans into the batter.
Divide the dough into 2 equal portions and on a lightly floured surface shape the dough into 2 logs. (Dipping your hands into either water or flour helps to prevent dough from sticking to your hands too much.)
Biscotti dough ready to bake.
Tip: I find it easier to divide the dough in my large bowl and shape into a bit of a ball and then place on my parchment lined cookie sheet. It is easier for me to shape on the sheet and makes less on my counter. Just make sure if your dough feels really sticky you add some flour so you can handle and shape it.
Pat and press the dough in the logs into rectangles about 12-14 inches longs, 1 1/2 inches wide and 1 inch thick.
Bake for 25 minutes or until lightly browned. Remove from oven and let cool for 10-15 minutes. Using a serrated knife cut each log diagonally into 3/4-inch thick slices. Place the slices upright and spaced slightly apart back onto baking sheet and bake for another 10 minutes. Turn slices over and bake for another 5 minutes or until slightly dry. Remove from oven and cool completely. Store in an airtight container.
Before cutting and baking 2nd time. Mine are a little too thin!
Makes about 3 dozen. These will freeze well.
This sweet treat has 5 ingredients. 3 for the cookie and 2 for the add ins….so really there is no excuse not to whip these up the next time you have the urge. You know that urge that can only be satisfied with a mouthful of rich, buttery sweetness with a hit of white chocolate and cranberries. Not only do these look rich and pretty they taste fabulous.
White Chocolate Cranberry Shortbread
1 cup butter, room temperature
1/2 cup fruit sugar (berry sugar, instant dissolving sugar)
1 7/8 cups all-purpose flour
1/2 cup white chocolate chips
1/2 cup craisins
Perfect creamed butter and superfine sugar
Flour, white chocolate and craisins ready to add in
White Chocolate and Craisins
Shortbread Mix ready to roll
Preheat oven to 325F Line 2 cookie sheets with parchment paper
Beat the butter and superfine sugar together until light and fluffy in colour. Scrap down sides of mixing bowl. Add in 1 7/8 cups of all-purpose flour (I know it is an odd amount but that’s what Bonnie Stern’s recipe says!) and mix in. Add in the white chocolate and craisins and fold in.
Scoop dough onto prepared sheets. I use a medium size scoop and then flatten the cookies slightly with the heel of my hand.
Bake approximately 15-20 minutes. It may be difficult to tell when they are done by appearance but they will firm up slightly and go very lightly golden on the edges. Cookies will firm up as they cool.