Throughout my life I have made a lot of batches of cookies. In my family cookies never lasted long and were in high demand in planting and harvest seasons. Thankfully, my family wasn’t picky about their cookies, because not many of my batches of cookies were very good. It has only been in the past few months that I have learned to make good cookies. Through practice batches and reading about cookie making techniques online, my cookies have improved. Here is a list of some of the tips I have learned….
Job searching is stressful! So between interviews and job application stuff, I managed a break to de-stress and to try a new recipe for pretzel rolls. Both Tyler and I love the pretzel rolls sandwiches served at our work cafeterias, so I set out to copycat those rolls. They were amazing! With a perfectly chewy, salty pretzel crust and a moist, fluffy inside, the make fun sandwiches. Plus, its hard not to just keep eating them plain. Which is what I did….
This has been a great week. I found out I passed my last section of the CPA exam and got a good job offer, and its only Wednesday. Another victory of the week was this salted caramel sauce. So much creamy, caramely, sugary, salty goodness. Salted Caramel is the “in” thing right now, and in my opinion, for good reason. The extra saltiness cuts through the extra sweetness of the caramel, making it a great contrast to what other sweet item it may be paired with. Unfortunately, it doesn’t cut the calories. But who cares anyway, especially when you pair the caramel with a sweet vanilla ice cream or a rich, velvety chocolate cupcake.
|Super Easy Salted Caramel Sauce. No candy thermometer needed!|