OK, so last Sunday as we all know was the Superbowl. That means thinking long and hard about what to make because there is so much food people will forget what they ate 15 minutes after they ate it. I know whatever I made should be bite sized, but I hadn't a clue what that could be. So, naturally Pinterest was one of my first places to go. Ah Pinterest, the one site where original ideas become, well, not-so-original. But it is a wonderful site that I think many people should check out if they haven't already.
But before I tell you what I found, I have a friend who reads the blog who said I should put more of my self and my life into it. So, here I go: For me, baking and this love for anything sweet started at my little sisters school book fair. I was allowed one free book, so I was walking around just kind of checking on things. Soon enough my slow wandering took me past the cookbook section, what caught my eye next was, what I feel started this whole pastry expirience. It was the flashy book Cupcakes, Cookies and Pie, Oh My! By Karen Tack. I soon found myself creating cute flashy deserts such as high heeled cupcakes. I soon realized, though, that this wasn't really pastry, and it wasn't really baking. I was using frosting from a can, and pre made pound cake. This is where Pinterest comes in. Though it, I found the food blog world and possibilities spread out before me. I soon found myself creating my own frosting, and my own cake. Today, I really can't recall the last time I used a boxed cake or a can of frosting for one of my baking projects. So I found two blogs that I love Tartlette and Pastry Pal, and began baking form them. (Today I still go to them if I can't find something somewhere else and they are still my favorite.)
So when I decided to make my own blog, I had been baking every Sunday for a while, and I thought documenting it here would be fun. And, whadya know, I was right.

So anyway, this week. Is...

Salted Carmel Shortbread

From: Erica's Sweet Tooth


For the shortbread layer:
10 tbsp unsalted butter, at room temperature
1/2 cup sugar
1/2 tsp salt
1 egg yolk
1-2/3 cups flour

For the caramel:
1 cup unsalted butter
1 cup light brown sugar
3/4 cup light corn syrup
2 tsp sea salt, plus more for sprinkling on top
4 tbsp sugar
4 tbsp heavy cream
1-1/2 tsp vanilla extract


Line an 8×8″ pan with parchment paper, leaving some hanging over the sides to make removal easier.

In a large bowl, combine the butter, sugar, and salt with a pastry cutter or fork. Add the egg yolk and continue mixing. Add the flour and use your hands to combine the dough until coarse crumbs form. Transfer the dough into the prepared pan and press it down into one even layer.
Refrigerate for 30 minutes. Preheat oven to 350 degrees and bake for 25 minutes, until slightly golden brown. Set aside to cool.

For the caramel, combine the butter, brown sugar, corn syrup, salt, sugar, and heavy cream. Bring to a boil and stir for about 5-10 minutes until caramel reaches the “soft ball stage” at around 230 degrees. Remove from heat, stir in the vanilla and pour caramel over the shortbread.

Refrigerate for at least 3 hours (I left them in for 3 and as you see from the pictures, the carmel wasn't set enough so I would put them in overnight if you can), then sprinkle with sea salt and cut into squares. Store caramels in the fridge until you’re ready to eat them.

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