#salted caramel shortbread

[fullcravings]

Millionaire Cheesecake

[quo-usque-tandem]

Salted caramel shortbread

[bryonyashaw]

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𝗦𝗮𝗹𝘁𝗲𝗱 𝗖𝗮𝗿𝗮𝗺𝗲𝗹 𝗦𝗵𝗼𝗿𝘁𝗯𝗿𝗲𝗮𝗱 𝗮𝗻𝗱 𝗗𝗼𝘂𝗯𝗹𝗲 𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗖𝗵𝗶𝗽 𝗖𝗼𝗼𝗸𝗶𝗲 💕

With Valentines Day next week I thought I'd create some sweet treats! 💕

𝙎𝙖𝙡𝙩𝙚𝙙 𝘾𝙖𝙧𝙖𝙢𝙚𝙡 𝙎𝙝𝙤𝙧𝙩𝙗𝙧𝙚𝙖𝙙 𝙍𝙚𝙘𝙞𝙥𝙚

𝘐𝘯𝘨𝘳𝘦𝘥𝘪𝘦𝘯𝘵𝘴:

• 300g butter

• 150g golden caster sugar

• 350g plain flour

• 100g rice flour

• 150g dark chocolate, chopped

𝘊𝘢𝘳𝘢𝘮𝘦𝘭:

•100g golden caster sugar

•salt flakes

𝘔𝘦𝘵𝘩𝘰𝘥:

STEP 1

To make the caramel, heat the sugar in an even layer in a frying pan until it melts and then starts to bubble to a golden brown. Swirl the pan if you need to keep the melting and browning even. (This happens at around 160-180C making caramel quite dangerous to work with so you can always buy pre-made caramel) Add a good sized pinch of salt flakes and tip the caramel onto an oiled baking sheet set on a wooden board. Cool and then break into chips with a rolling pin.

STEP 2

Easy melt the butter in a microwave and mix sugar in a food processor until you have a smooth paste - unless you're me and just bash manually!

STEP 3

Add all of the flours and a pinch of salt and whizz to form a dough. Tip onto a lightly floured board, pat out gently and sprinkle with the caramel chips. Fold in half and then transfer to a 20 × 30cm tin and push into an even layer - but what I did to create the heart shape was use a cookie cutter and just moulded the dough for baking. Chill for 30 minutes.

STEP 4

Heat the oven to 180c/fan 160c/gas 4. Bake the shortbread for 25 minutes or until golden brown and cooked through.

STEP 5

Cool in the tin for 5 minutes, cut around the edges with a knife and then cool completely - take out and enjoy!

I haven't room for two recipes on here but will add the 𝘿𝙤𝙪𝙗𝙡𝙚 𝘾𝙝𝙤𝙘𝙤𝙡𝙖𝙩𝙚 𝘾𝙤𝙤𝙠𝙞𝙚 𝙍𝙚𝙘𝙞𝙥𝙚 to my blog page 'Bryony - Perfectly Imperfect' but to be honest there are literally millions of recipes out there! I was considering a step by step reel but that required more effort but there's also loads of videos online!

As with all recipes you can adapt and see what works (the classic wing it style is my go to) so you can change to suit personal dietary requirements.

𝗟𝗼𝘃𝗲 🖤

[daily-deliciousness]

Salted caramel turtle fudge bars

[ashbrowil]

Cookie Box 2024

[threemarys1927]

salted caramel millionaire’s shortbread

[puppyypawsss]

I have six burts bees chapsticks. I love all six of them equally.

[bonjourlasodomie]

Salted Caramel Chocolate Shortbread Bars

[zayngin]

Salted Caramel Chocolate Shortbread Bars

[mllekisskiss]

Sea Salt Caramel Budino This budino, or 'pudding' in Italian, is layered with shortbread crumbs and sea salt caramel, so you get a sweet surprise in every spoonful. 1 cup salted caramel sauce divided, 2 egg yolks, 1 cup heavy whipping cream, 2 tablespoons butter softened, 1.5 teaspoons vanilla extract divided, 2 tablespoons cornstarch, 1/8 teaspoon flaky sea salt, 1/2 cup crushed shortbread cookies, 2/3 cup packed brown sugar, 2 cups milk, 1 tablespoon white sugar, 1/8 teaspoon salt

[mikefallergil]

Extraordinary Desserts: 10 Yummy Treats for Guilt-Free Indulgence

Many of us have an immense love for desserts and crave them occasionally. Most of the time, people are confused and don't know the right extraordinary desserts to eat. Countless desserts are healthy, too, just like heaven for the taste buds.

Many people have a sweet tooth but still take their hands off their favorite desserts. Here is a guide to some extraordinary desserts.  Many of us have an immense love for desserts and crave them occasionally. Most of the time, people are confused and don’t know the right delectable desserts to eat. Countless desserts are healthy, too, just like heaven for the taste buds.  So many misconceptions…

[fullcravings]

Miso Caramel Millionaire's Shortbread

[osamucide]

WHAT THEIR LOVE FEELS LIKE . . .

. . . ft. BSD men

⊹ ATSUSHI NAKAJIMA . . . freshly steamed rice, sherpa blankets, the moon in the sky during the day, well-loved dirt paths, comfortable sweatpants, clean kitchens, perfectly made lemonade, finding a dollar in your pocket, gentle cat paws, scratching a lover's back.

⊹ OSAMU DAZAI . . . used books with vigilant annotations in them, jazz music, charm bracelets, quiet and steady streams, lined leather journals, light rain, flickering flourescent light, cracking the spine of a new novel, knowing looks, linking pinkies while walking, caramel drizzle.

⊹ CHUUYA NAKAHARA . . . boozy chocolate-covered cherries, leather car interior, red sangria, gold jewelry, peeled clementines, extinguished matches, the peaceful room next door to a party, counting a lover's freckles, cupping your hands around a flame, divine geometry.

⊹ AKUTAGAWA RYUUNOSUKE . . . star anise, black lace, fig jam, perfect puddles of rainwater, vanilla ice cream, soft distant thunder, silver jewelry, blackberry-stained lips and fingertips, tracing sweet words into a lover's palm, the moment of silence and peace when you pass beneath a bridge while it rains.

⊹ RANPO EDOGAWA . . . shortbread cookies, wool socks, poppies, stray eyelashes, strawberry jam, argyle and pastels, candied fruit, chess matches, foil-wrapped chocolates with sweet sayings inside, when a dog at a party likes you best, collections of old keys, shooting stars.

⊹ DOPPO KUNIKIDA . . . peonies, perfectly pulled shots of espresso, letters with broken wax seals, comfortable routines, toffee and brown sugar, freshly ironed clothes, finding something that's been lost, completed to-do lists, cats sleeping atop stacks of books.

⊹ YUKICHI FUKUZAWA . . . photo albums hidden in plain sight, flickering candles, the breeze on a cloudy beach, stars on a clear night, perfectly steeped tea, crackling fireplaces, a safety net, clean sheets and pillowcases, crisp mountain air, packing a lover's lunch in the morning.

⊹ SAKUNOSUKE ODA . . . steam from a bath, soft and implacable floral scents, typewriter font, concentric tree circles, fallen bird feathers, uplifting newspaper headlines, children's laughter, protective hugs from behind, stratus clouds like blankets over the sky, dreams that make you want to sleep longer.

⊹ ANGO SAKAGUCHI . . . brown italian leather, vintage cameras, subtle gemstone details, warm french bread, fancy bookmarks, polaroids in your wallet, tying a lover's shoes, laughing at everything when you've drank a bit too much, dried rosemary and blood orange and pomegranate.

⊹ FYODOR DOSTOEVSKY . . . frost-covered cranberries, string music, coffee table books on classical art, accidental halos of light, perfectly toasted marshmallows, the crunch of fresh snow beneath your boot, coconut and dark chocolate, a stray cat trusting you to pet it.

⊹ NIKOLAI GOGOL . . . pistachio ice cream, mourning doves on a wire, strands of pearls, opalescence, sitting side by side at a piano, salt water taffy, blowing a perfect bubble with your gum, the television flickering as you sleep, cradling a lover's face, banana pudding trifle.

⊹ SIGMA . . . fresh linen smell, rose gardens, pressed flowers, sleek dress shoes, swan necks in the shape of a heart, satin and silk, bouquets in translucent cellophane, sleeves wide enough to fit someone else's arms in, lace folding fans, white chocolate truffles.

[feyburner]

hey man do you have any banging cinnamon recipes

Yes! Below are my recipes for Monkey Bread and Gooey Cinnamon Rolls.

They use the same enriched dough for a base. You can also use this dough for cinnamon babka, other types of sweet rolls or buns, etc.

Also here’s some recipes I want to try:

- Brown Sugar Cinnamon Shortbread (made this, it rocked)

- Cinnamon Roll Focaccia

- Pumpkin Cinnamon Sourdough

- Coffee Cake (King Arthur’s Recipe of the Year!)

Also check the giant apple pop tart thing I made in a recent post tagged “food” it was so good.

MONKEY BREAD

MAKES: 1 bundt pan (if no bundt pan, use 9x13” pan)

INGREDIENTS

DOUGH

3 ½ cups (420g) AP or bread flour

2 ¼ tsp (1 packet, 7g) instant or active dry yeast

1 cup (227g) full-fat milk, warm

2 Tbsp (25g) sugar

2 Tbsp (28g) butter, melted

1 egg, beaten

1 tsp kosher salt

CINNAMON SUGAR

½ cup (100g) white sugar

1 Tbsp cinnamon

BUTTERSCOTCH SAUCE

1 cup (200g) brown sugar

½ cup (113g) butter

1 tsp salt

¼ cup heavy cream or evaporated milk

DIRECTIONS

In a large bowl (or the bowl of a stand mixer), whisk together yeast, milk, and sugar. Cover and let sit 5 minutes until frothy, then whisk in butter, egg, and salt.

Add flour and mix for 2-3 minutes to form a very moist, sticky dough.

Let dough sit untouched in bowl 5 minutes so flour absorbs moisture. After resting, dough will pretty much immediately be smooth and workable instead of too sticky.

Transfer dough on a clean, floured surface. Sprinkle flour over the top. Knead, dusting lightly with flour as needed, until dough is soft, smooth, elastic, and springs back to form in 2-3 seconds when poked, 6-7 minutes.

1st Rise: Cover and let rise 1.5-2 hours until doubled in size.

Near the end of 1st Rise: Grease a bundt pan. Combine cinnamon sugar ingredients in a bowl.

Make butterscotch sauce: In a saucepan, combine brown sugar, butter, and salt. Bring to a boil over medium heat, whisking frequently. Turn off heat. Slowly pour in heavy cream (it will froth and spit). Stir until smooth. Put back on the heat until it reaches 240°. Then set aside.

Once dough is risen, pinch off bits the size of donut holes. Roll each dough ball liberally in the cinnamon sugar, then drop into pan. Halfway through, pour ½ of the warm butterscotch sauce over the dough balls. Reserve the other half. Sprinkle any leftover cinnamon sugar over the dough balls at the end.

2nd Rise (Proof): Cover and let rise until visibly puffy, 20-30 minutes.

Preheat oven to 350°. Once dough is proofed, pour remaining ½ of butterscotch sauce over the top. Shake gently to make sure sauce sinks to the bottom.

Bake 35-40 minutes until top is a deep golden brown.

Let rest in the pan 15 minutes. Then carefully flip monkey bread onto a large plate. (If you remove too early, the sauce will be runny. If you remove too late, it will stick instead of coming out easily.)

Serve warm.

NOTES

- Butterscotch is just caramel but with brown sugar instead of white.

- Many recipes use a simple butter and brown sugar sauce, but it can result in a grainy, crystallized texture. Add cream and heat all the way to 240° to get a gooey, silky caramel texture.

GOOEY CINNAMON ROLLS

MAKES: 12 rolls (1 x 9x13” pan)

INGREDIENTS

DOUGH

3 ½ cups (420g) AP or bread flour

2 ¼ tsp (1 packet, 7g) instant or active dry yeast

1 cup (227g) full-fat milk, warm

2 Tbsp (25g) sugar

2 Tbsp (28g) butter, melted

1 egg, beaten

1 tsp kosher salt

FILLING

1 cup (200g) brown sugar

½ cup (113g) butter, very soft

2 Tbsp cinnamon

optional: 1 cup chopped walnuts

+

½ cup heavy cream or full-fat milk, warmed right before rolls go in the oven

optional: Vanilla Glaze (1 cup powdered sugar, 1-2 Tbsp milk, 1 tsp vanilla. Stir until smooth.)

DIRECTIONS

In a large bowl (or the bowl of a stand mixer), whisk together yeast, milk, and sugar. Cover and let sit 5 minutes until frothy, then whisk in butter, egg, and salt.

Add flour and mix for 2-3 minutes to form a very moist, sticky dough.

Let dough sit untouched in bowl 5 minutes so flour absorbs moisture. After resting, dough will pretty much immediately be smooth and workable instead of too sticky.

Transfer dough on a clean, floured surface. Sprinkle flour over the top. Knead, dusting lightly with flour as needed, until dough is soft, smooth, elastic, and springs back to form in 2-3 seconds when poked, 6-7 minutes.

1st Rise: Cover and let rise 1 hour until larger (if not doubled) in size.

Make filling: Beat all ingredients together into a smooth, dark paste.

Roll out dough: On a clean, floured surface, roll out dough into a large, ½”-thick rectangle about the size of a baking sheet, 12x17”. The thickness is more important than the size.

Spread filling over the dough in an even layer. Leave ½” of space at the edges, and 2” of space along the bottom for easy sealing. (If using walnuts, sprinkle over top.)

Starting at the top, tightly roll up the dough lengthwise. It helps to start in the upper corner and go sideways first, then straighten out. Roll tightly to avoid gaps. Pinch the dough to seal along the seam.

Using a large, sharp knife or unflavored dental floss, slice the roll into 12 pieces. If they get a bit misshapen, just pat back into shape as you go. They don’t have to be perfectly round.

Proof: Arrange the rolls in the pan. Cover and let proof for 30 minutes until puffier.

Preheat oven to 375°.

Pour the warm cream or milk over the tops of the proofed rolls, letting it pool in the bottom of the pan.

Bake the rolls for 25-30 minutes until the tops are golden brown.

Let rest in the pan for 15 minutes before removing. If using Vanilla Glaze, drizzle over the rolls while they’re warm but not hot.

NOTES

- Same dough as Monkey Bread. I’ve experimented with richer enriched doughs (most recipes use more sugar and 2 eggs in the dough) but I tend to find them too cakey. I prefer a soft, almost stretchy, bready cinnamon roll.

- Pouring warm milk over the rolls before baking = soft, moist, and gooey.

- I’ve found that baking at 350 takes too long for the tops to get golden brown. I go for a higher temp (I’ve gone up to 400) to avoid overbaking.

[jadeshifting]

🫀 SHIFTMAS

day 21. WHAT CHRISTMAS TREATS ARE YOU BAKING IN YOUR DR? are you rolling out gingerbread dough and decorating them with icing? baking buttery mince pies or indulgent yule logs? who’s helping, and who’s sneaking bites when you’re not looking?

˚　　　　✦　　　.　　. 　 ˚　.　　　　　 . ✦　　　 　˚　　　　 . ★⋆. ࿐࿔

baking occupies most of a weekend around the holidays, where my connections and Lorenzo’s goodwill with the Hufflepuffs gets us more access to the kitchens than usual. the smell of sugar and melting chocolate fills the air, and while Lorenzo, Millicent and Blaise are helping to bake, i’m pretty sure those like Pansy, Mattheo, and definitely Theo only stick around to steal what they can

— PEPPERMINT & CHOCOLATE CAULDRON CAKES . rich chocolate cakes shaped like bubbling cauldrons, filled with molten peppermint ganache

— FROSTED SNOWFLAKE SUGAR WANDS . thin sugar cookies enchanted to sparkle like real snowflakes, iced in shimmering silver and frosty blue

— GINGERBREAD ANIMALS . forget houses—my gingerbread game is all about little enchanted familiars: cats, owls, snakes, and toads that wiggle their sugar-dusted tails. (Thyra’s likeness, of course, gets pride of place)

— YULETIDE BERRY TARTELETS . bite-sized tarts filled with spiced berry compote and topped with enchanted sugared holly leaves

— SPICED HOT COCOA BOMBS . i handcraft emerald and silver cocoa bombs, infused with a hint of cinnamon and cardamom. pop one into hot milk, and bam—a swirl of festive flavor with glittering marshmallow snakes

— STAINED GLASS COOKIES . butter cookies with “windows” of melted sugar in jewel-toned reds and greens, charmed to glimmer faintly under candlelight. they’re almost too pretty to eat—almost

— VELVET YULE LOG ROLL . a decadent chocolate sponge rolled with peppermint cream filling, dusted with enchanted powdered sugar that sparkles like fresh snow

— FIREWHISKY-SPIKED FRUIT MINCE PIES . mini pies filled with dried fruits and a dash of Firewhisky, perfect for warming up after a snowball fight. a sprinkle of powdered sugar adds just enough sweetness to balance it out

— LEMON LAVENDER MOON BISCUITS . dainty crescent-shaped biscuits infused with bright lemon and floral lavender, iced in pale pastel hues

— DARK CHOCOLATE GANACHE TART . a sleek, no-nonsense tart with rich, silky ganache and a hint of sea salt. i decorate it with gold-leaf accents and edible star charms for that added sparkle

— BUTTERBEER BLONDIES . chewy blondies infused with butterscotch and Butterbeer syrup, topped with a drizzle of caramel and enchanted snowflake sprinkles

— ELDERFLOWER MERINGUES . feather-light meringues enchanted to shimmer faintly, flavored with elderflower and a hint of lemon

— VANILLA CARDAMOM CRESCENT SCONES . soft, buttery scones with just a whisper of warm spice, shaped into crescents and dusted with snowy sugar

— TRUFFLE ORBS . glittery chocolate truffles in flavors like spiced orange, dark raspberry, and salted caramel, each wrapped in edible silver foil

— CRANBERRY PISTACHIO BISCOTTI . crunchy biscotti studded with ruby-red cranberries and emerald pistachios, perfect for dipping into enchanted hot cocoa

— CARAMELIZED PEAR & ALMOND GALETTE . rustic but elegant, this flaky pastry is topped with spiced caramelized pears and slivered almonds, then baked to golden perfection. a little earthy, a lot luxurious

— EMERALD FIZZ MACARONS . pale green macarons filled with champagne-infused buttercream, topped with edible glitter

— MIDNIGHT CHOCOLATE-DIPPED SHORTBREAD . rich shortbread cookies half-dipped in dark chocolate and sprinkled with gold dust

— FROSTED PUMPKIN MOONCAKES . mini mooncakes filled with spiced pumpkin custard, their intricate patterns iced in snowy white

˚　　　　✦　　　.　　. 　 ˚　.　　　　　 . ✦　　　 　˚　　　　 . ★⋆. ࿐࿔

[baileythebean]

This has recently occurred to me so here is what I think all the small world au characters would taste like.

Leo - @clown-prince-of-gay - Like cinnamon sugar oatmeal

Sora Aguilar - @dmr-au - grape flavored Konpeitō

Jasper Cameron - @schnozzlebozzle - Leibniz biscuits or dalgona, I can’t decide

Olive Huchers - @averagetmntfan - Biscoff biscuits

Bailey Hanami - me - those fizzy cherry n’ blue raspberry Shark Attack drinks

Pebble - Zeddyzi - just candy in general

Jay Gatz - @candycoffinss - bubblegum and vodka. Bubblegum flavored vodka?

Zaria Tabernackle - @rebootgrimm - shortbread cookies

Adi Huchers - @averagetmntfan - blueberries

Maple - @averagetmntfan- chocolate or maple (haha) glazed donuts

Christopher Harrison - @averagetmntfan - sea salt caramels

Velvette Gatz - @candycoffinss - yellow cake/angel food cake

Skipp - Zeddyzi - ginger biscuits

Vinnie - Zeddyzi - brownies

Stone - Zeddyzi - probably smoke with a hint of coffee

Ray - @weirdassartist - straight black coffee

Finn Hollis - @thesilliestofallqueers - crystal candy/edible crystals

Rowan Pagonis - @dmr-au - lemon lavender cake

Quinn Connors - @lilacquintet - pumpkin spice ice cream

Asya - @grandselfmythologizing - strawberry shortcake

Tre - Zeddyzi - gingerbread cookies

Avrille - Zeddyzi - strawberry candy

Maroon - Zeddyzi - ALSO ginger biscuits

LMK IF I MISSED ANYONE