Yields 6 glass jars or pots (1/2 cup capacity each)
Ingredients
1 ¼ cups whipping, or heavy, cream
7oz semi-sweet chocolate, chopped into small chunks
12 Tablespoons caramel sauce (store bought or homemade)
1-2 teaspoons sea-salt flakes
6 teaspoons chopped peanuts, optional
Method
Add the cream to a medium pan and heat over a medium heat
While the cream heats add the chocolate chunks to a medium bowl
Once the cream has gently heated- you’ll noticed small bubbles at the edge of the surface, remove it from the heat and pour over the chocolate chunks. Leave to sit for 5 minutes while you prepare the caramel pots
Spoon or pipe 2 Tablespoons of caramel sauce into the bottom of each glass jar or pot
Sprinkle each with sea-salt flakes to taste
After the 5 minutes have past, gently stir the chocolate/ cream mixture until it is fully emulsified, smooth and uniform in color
Gently pour over the prepared caramel layer, dividing equally between the pots. I find this a lot easier using a small ladle
Once all the pots have been filled, sprinkle each with the chopped peanuts and refrigerate for at least 2 hours until set
4oz semi-sweet chocolate, chopped into chunks, or chocolate chips
12 caramel candies
Method
Line a cookie sheet with baking parchment and set aside until needed
In the bowl of a stand mixer beat the butter, brown sugar and white sugar until creamy
Mix in the egg, followed by the cookie butter spread and continue mixing until fully combined. Add in the vanilla paste (or extract) and again mix to combine fully
In a separate bowl, combine the flour, baking soda, baking powder, milk powder, salt and whisk to combine
Gradually add the combined dry ingredients into the sugar/butter mixture. Mix on medium/low speed until fully incorporated
Fold in the chocolate chunks, or chips. Mix until well mixed through the dough (I find here it easier to fold by hand rather than using a spatula or spoon. It just depends on what you’re more comfortable with)
Cover the dough with cling wrap and refrigerate the dough for at least 1 hour
Near the end of the cookie chilling time, preheat your oven to 325°F
Using a medium cookie scoop (2 tbspn apx) shape the dough into 1 inch balls- you should have at least 24 in total
Place a caramel candy between two cookie dough balls and squash the dough together to reshape into a larger cookie dough ball. Place the balls of dough about 3 inches apart on the pre-lined cookie sheet
Bake at 325°F for 18-20minutes. The cookies will spread slightly spread and be domed where the caramel candy is. Remove the cookies from the oven and let cool on their baking sheets for 5 minutes. Stud with additional chocolate chips if wanted. After that, transfer the cookies to a rack to cool completely*
Serve and enjoy! Cookies will keep in an air-tight container for up to one week
*The caramel centres will become firmer as they cool. If you want a softer, gooier centre, microwave the cookie for about 15 seconds,
Combine the sugar, lavender, lemon zest, and grated tonka bear in the bowl of a food processor and pulse until combined
Cream together the butter and 1/2 cup lavender sugar mixture, until light and fluffy, about 3-5 minutes. Add the flour and salt. Beat until combined, and dough starts to become crumbly. Add 1-2 tablespoons of lemon juice until the dough comes together
Roll out the dough on a lightly floured surface to 1/4 inch thickness. Cut out the cookies using your preferred cookie cutter. I used 1 1/2 inch fluted and plain circular cutters for bite-size cookies. Carefully transfer the cookies to a parchment-lined baking sheet using a spatula.
Cover the baking sheet with plastic wrap and refrigerate for 10-15 minutes. Roll out the leftover scraps, and repeat with the dough
While the cookies are chilly, reheat the oven to 325 degrees F. Brush each cookie with beaten egg white, then sprinkle with the remaining lavender sugar
Bake the cookies on the middle rack of the oven for 12-13minutes or until just lightly golden on the edges. Cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely
Cookies can be stored in an airtight container for up to 4 days.
Preheat the oven to 350 degrees F. Grease mini loaf pan* with baking spray
In a medium bowl, whisk together the flour, baking powder, baking soda and salt
In a separate medium bowl, combine the sugar, and orange zest. Rub together for a few minutes to release the orange natural oils. Add the orange juice and whisk together until the sugar is fully dissolved. Whisk in the yogurt, then the eggs and finally the olive oi
Gently whisk the dry ingredients into the wet ingredients
Pipe or spoon the batter into the prepared mini loaf pans, taking care to fill them no more than halfway full. Bake until the cakes are golden, spring back to the touch, and a toothpick inserted into the center comes out clean, 22-25 minutes
Let cool for 30 minutes, then remove the cakes from the pans to a cooling rack and let cool completely, about 20 minutes more
Glaze/ To Finish
Combine the powdered sugar, milk, rosewater in a bowl and mix until a smooth paste forms
Dip the tops of each loaf into the glaze, allowing any excess to run off. Place on a rack set over some parchment paper. Sprinkle tops with dried rose petals and allow to fully dry and set
Makes enough dough for 2x 12inch pizzas; toppings for 1x 12inch pizza
Ingredients
Pizza Dough (makes enough for 2x 12 inch pizzas)
1 1/3 cups) warm water
2 ¼ teaspoons instant yeast
1 Tablespoon sugar
3 ½ cups all-purpose flour
1 Tablespoon garlic powder
1 Tablespoon Italian seasoning
2 Tablespoons cornmeal
1 teaspoon salt
Topping (for 1, 12 inch pizza)
¼ cup extra virgin olive oil
2 cloves garlic
4 oz thinly sliced prosciutto,
5oz Cows Creamery “Blue Moo”, soft blue cheese
1/3 cup balsamic vinegar
2 large Bosc pears, cored and sliced, ½ inch thick
2 Tablespoons butter
2 Tablespoons brown sugar
¼ cup chopped walnut pieces
½ cup fresh arugula
Method
Pizza Dough
Whisk the warm water, yeast, and granulated sugar together in the bowl of a stand mixer.
Cover and allow to rest for 5 minutes
Add the olive oil, salt, and flour. Beat on low speed for 2 minutes
Beat the for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready
Lightly grease a large bowl with oil. Place the dough in the bowl. Cover the bowl with oiled cling wrap. Allow the dough to rise at room temperature for 60-90 minutes or until double in size
Preheat a pizza stone in a 500°F oven for 20-25 minutes
To prepare the toppings
Finely chop garlic and heat in the olive oil over medium heat for 1-2 minutes, being careful not to allow the garlic to burn. Turn off the heat and set aside to cool
Simmer the balsamic vinegar to reduce the volume by about half. It should thicken slightly. Set aside until needed
In a large skillet, melt the butter and brown sugar together over medium heat. Add the pears in a single layer and cook for about 10 minutes turning once, to caramelize the pears. Remove the skillet from the heat and set aside until needed
To finish and bake the pizza
When the dough is ready, punch it down to release any air bubbles. Divide the dough in half. (If not making 2 pizzas, freeze half of the dough for another time. Stretch the dough into about a 12-13inch round
Place the dough round on a wooden peel that has been well sprinkled with cornmeal. Make sure your pizza is sliding on the cornmeal base before adding your toppings
Brush the garlic olive oil from earlier all over the center of the dough
Add the Cows Creamery blue cheese in about 1 teaspoon sized pieces along with arranging the pears and prosciutto. (Keep the ingredients in a single layer as this helps the pizza crust stay crisp and cook quickly) Sprinkle over the walnut pieces
Shake your peel to make sure the pizza is not stuck. Slide the pizza onto the hot stone
Bake for about 8-10 minutes or until the bottom is evenly brown and the top cheese begins to brown slightly. Remove from oven and allow to stand for 5 minutes. Slide off you pizza stone to serving board
Sprinkle over the fresh arugula and drizzle with the balsamic reduction
Crumbs In My Beard 