Wednesday, August 16, 2017

ALQ July Bake Sale at The Green Edge

At the end of July I organised another bake sale for Animal Liberation Queensland at The Green Edge. It was a huge sale - we sold out within about two hours, and we raised over $1000! It was so great! But let's stop and see what the food was like? I made my regular Berry Patch Brownies, but I also made several new to me things, as is my habit. Living on the edge!

Orange Pudding Cupcakes from Vegan Cupcakes Take Over The World by Isa Chandra Moskowitz and Terry Hope Romero. As you'll see below, we were having some fancy cupcakes donated, so I decided to try and make a filled cupcake (I can't compete with the fancy icing styles). This is an orange scented cupcake, filled with orange pudding and topped with orange marmalade and then chocolate ganache. They were so good! The pudding went very, very thick, and ended up making about twice as much as I could fit in the cupcakes. But it was yummy, so you get left over pudding to eat. These were so great! The only thing I would change is adding a bit of orange extract to the ganache next time, as it is quite thick and I think I would like it better to tie into the orange theme. I didn't get an inside shot, but these had a goodly amount of pudding in the middle!
Rating: :D

Orange Pudding Cupcakes


Venus Chocolate-Pumpkin Muffins from Bake and Destroy by Natalie Slater. These are named after Venus, the internet famous kitty with a half orange and half black face. In her honour, these muffins are half pumpkin and half chocolate. On eating, the pumpkin side is a bit gooey and the chocolate side is quite dense, in fact the chocolate batter was a lot thicker by comparison (and made a little bit left). This says it makes 10-11 muffins, I got 11 and 2/3 using decent sized muffin liners. The chocolate side is topped with chocolate chips, and the pumpkin side with a generous amount of strusel.
Rating: :)

Venus Chocolate-Pumpkin Muffins


Spiced Sweet Potato Blondies from Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terry Hope Romero. These blondies are sweet with a subtle spice to them, using a mix of cinnamon,ginger and allspice in the sweet potato based batter. They have chopped walnuts in them, though I left out the optional chocolate chips. They are very dense and moist, kind of like a slice of sweet potato pie filling!
Rating: :)

Spiced Sweet Potato Blondies


Cranberry Walnut Oat Bars from Eat Like You Give A Damn by Michelle Schwegmann and Josh Hooten. These were a last minute addition, given then they take only a few minutes to make. Dates, nuts, oats and cranberries and blended up in the food processor, and then pushed into shape to set. I pushed mine into a lined 8x8 inch pan to set, rather than shaping them into an 8x8 square on a baking sheet. They firm up quickly, but they are very thin and a bit delicate. Next time if making for a sale I'd push into a 4x8 inch tin to give a thicker and sturdier bar. I'd also consider a brief soak of the dates if they are a bit dry, I had to add a bit of extra water to keep it all together.
Rating: :)

Cranberry Walnut Oat Bars


Seven-Layer Bars from The Vegan Cookie Connoisseur by Kelly Peloza. These seem like they are fiddly, but actually come together super quickly. The base is a crushed graham cracker base, but being in Australia I subbed crushed digestive biscuits. You make an easy coconut caramel, spread it over the base with some chocolate chips and then top with shredded coconut, butterscotch chips and walnuts. The chocolate chips and scattered over the top of the base and topped with the warm caramel, so they kind of just melted into one chocolate caramel layer. You need to press the toppings in sturdily, otherwise the butterscotch chip and walnuts will fall off a bit from the finished product. I needed to bake this an extra 10 minutes in my oven for it to fully set. These were a special treat, and a lot of fun.
Rating: :)

Seven-Layer Bars


Gluten Free Chocolate Mint Cupcakes from Vegan Cupcakes Take Over The World by Isa Chandra Moskowitz and Terry Hope Romero. The regular version of these cupcakes uses the basic chocolate cupcake recipe with added mint extract, so it is easy to make then gluten free using the Chocolate Gluten Freedom Cupcake recipe as the base, with added mint extract. The last time I made the mint icing, it was very soft. This time I used only 2 cups of sugar rather than three, resulting in a higher shortening to sugar ration, and it was much better and set up very nicely in the fridge. I sprinkled these with some chocolate sprinkles rather than making a ganache.
Rating: :)

Chocolate Mint Gluten Freedom Cupcakes


Gluten Free Butterscotch Chip and Almond Cookies based on recipe from Great Gluten Free Vegan Eats by Allyson Kramer. These are the soulhaus cookies from the book, but modified to use butterscotch chips and toasted almond slivers instead of the chocolate chips. These cookies are the best GF cookies I have ever found, and one GF person at the bake sale was overwhelmed to find such a perfectly textured cookie! She was super happy that I was able to point her in the direction of the recipe. If you have GF friends, always make them these.
Rating: :D

Butterscotch Chip and Almond Soulhaus Cookies


Gluten Free Fudge Brownies from 500 Vegan Recipes by Celine Steen and Joni Marie Newman. Another tasty treat thanks to some sneaky sweet potato puree! Also thanks to a cup of melted chocolate mixed into the batter. These don't rise high, but they are very dense and fudgy. The recipe says to melt the chocolate first and cool it, then add the milk and oil and potato puree. But if you do that the chocolate will start to set again. Melt the chocolate with the milk, and add the other ingredients while still warm, then let it cool a bit. I needed to cook these for an extra 20 minutes in my oven.
Rating: :)

Gluten Free Fudge Brownies


Orange Cream Crisp Rice Treats from this recipe from the Dandies' website. I had a bag of Dandies that needed using up, so rice crispy treats seemed like a good enough thing to do. This recipe calls for a mix of vegan butter and coconut oil. I had some coconut oil kicking around in the cupboard from my pre-death days, so I decided to use some of it up here. As a result, I couldn't really enjoy the finished product because it just tasted like coconut oil to me. I thought the orange taste could have been much stronger as well. Oh well, they were not for me, they were for others, so I hope they enjoyed them.
Rating: ?

Dandies Orange Cream Rice Crispie Bars


We also had a lot of great baking donations! Wonderful Brisbane vegan Katie, who runs Cloverly Cupcakes kindly offered some of her stunning creations. When Katie started Cloverly, she was the first real vegan baked goods distributor in Brisbane! She doesn't bake for shops or stalls anymore, but is still happy to whip our some gorgeous sweets for bake sales. She made a bunch of chocolate cupcakes with three different toppings. There was chocolate icing, caramel icing, and a stunning coloured vanilla icing using Russian tips. SO FANCY AND PRETTY!

Double Chocolate Cupcakes and Chocolate Caramel Cupcakes


Chocolate Vanilla Cupcakes


Bec, who is also with ALQ, baked some of her famous cinnamon rolls. Bec recently spent 6 months studying at the Natural Gourmet Institute in New York, so she has mad skills!

Cinnamon Rolls


Lisa and Paul Foo are powerhouses of the Brisbane animal rights scene, and also make amazing food. Paul is trained as a chef, and comes up with wonderful creations. This time they provided our savouries - mini cottage pies, carrot lox and bechamel filo packets, and mushroom pasties. They were all so good. I especially love the filos!

Cottage Pies, Salmon Bechamel Filo, Mushroom Pastries


And finally we had some donations from the lovely Daniela, who runs vegan catering business The Borg Chicken and also has recently started providing vegan options for Perks Cafe in Nundah. She made some gorgeous unicorn cupcakes, as well as some mini apple and cherry pies, and a large family-sized apple pie. I enjoyed some of her cherry pies when I watched Twin Peaks the next day!

Unicorn Cupcakes


Mini Cherry Pies and Apple Pies


Large Apple Pie


Table shot!

The table


Afterwards we all sat down and enjoyed some Green Edge food (more of that in another post). I need to take a little break from organising bake sales, because at the moment it is a bit much, but I am glad this one was able to be so successful!

Cute Kitty Photo of the Post

Sahara in her wheelbarrow


Tomorrow (the 17th) will be six months since Sahara. I don't even know how so much time has passed. I miss her so much.

Friday, August 11, 2017

Melbourne OCC 2017: Part 2

Thankfully Sunday was a slightly shorter day compared to the Saturday. So let's talk about laughable venue food. I started off in my hotel eating oats, and then went to the venue for the 'catered vegan breakfast' of tiniest fruit salad ever. In what world do they think this is breakfast for anyone?

Fruit Salad from MCEC


They had three vegan options you could choose for lunch, two of which were the same as last year. The sad, soggy, oily veggie wrap and the tiny serve of rice paper rolls. This time I ordered the veggie gyoza for both days... at least it would be hot, right? Oh, silly Susan. It was lukewarm, dried out gyoza with a drizzle of stuck on sauce and sesame seeds. At least the taste was not offensive. And at least I had packed my noodle cups and snack bars and fruit!

Gyoza from MCEC


Anyway, thankfully I planned ahead and never was hungry throughout the day. And after it was over, I went and met Jess again for some ramen. I love ramen! We went to try Mr Ramen San in the city, which had two vegan options. We wanted a little started, and asked if the natto with mushrooms was vegan. Neither of us had tried natto before, but we were both keen. We were told that it was, but they kind of suggested maybe we wouldn't like it, which was funny and only strengthened our resolve! And of course it was fine. Sure, a little bit slimy, but it tasted nice. And it was mixed through with some mushroom chunks. It was good!

Natto and Mushrooms from Mr Ramen San


There are two vegetarian ramens, which are vegan without the egg. And we ordered both. They both have the same broth, but one was a 'charsu' ramen (with vegetarian Roast 'pork', leeks, spring onion, bamboo, Wood ear mushroom and seaweed), and the other is tofu ramen (with tofu, spring onion, beansprout, corn, pickled vegetables and seaweed). We swapped some of the toppings between the bowls so we could try everything. They were hot and tasty!

Ramen from Mr Ramen San


Vegetarnia Char Su Ramen from Mr Ramen San


Vegetarian Tofu Ramen from Mr Ramen San


On the way home I got another Soy Matcha Latte from Starbucks, but I got a larger one. Which was yummy, but then made me pee one million times overnight, so I have to remember that for the future! Also of note, they had both vegan Vitasoy Cafe soy milk there, and the non-vegan Vitasoy with Vitamin D, he started making it with that one, so thankfully I saw and stopped him. But double check on the soy milk you get there!

Monday morning was a team breakfast at a hotel buffet, which is not a good time for vegans. But it is a nice time for seeing everyone. So I went out for breakfast first and then met everyone there. I went to Lord of the Fries for a Tibetan Burger (tofu egg, vegan cheese, mustard and mayo) with bacon added and a hashbrown. I also stopped by Broad Bean again and got a turmeric latte, and I had a juice left. The burger was OK, but it is certainly no Smith & Deli Egg McMartinez. The bun was very soft and oddly sweet. But still, it was a filling breakfast.

Tibetan Burger with Bacon, Hashbrown, Turmeric Latte, juice from LoTF and BroadBean


We got picked up and taken to the airport, only to be hit with a three hour delay (I hate Jetstar so much). So I walked around, we chatted, and I got some lunch. There are a few options at Melbourne airport, but you would think there would be more. The best options are in the Jetstar terminal, at least. I ended up getting a Mucho Veggie Burrito Bowl from Salsa, which was nice and fresh option. It had lime and coriander rice, zucchini and broccoli, black beans, corn salsa, and guacamole. It is also meant to have onions and capsicum and a chipotle salsa, but I asked for them to be left off. Still had a slightly uncomfortable hit of chilli, though. I also grabbed a sushi roll for a plane snack.

Burrito Bowl from Salsa's at Melbourne Airport


I was pretty exhausted, and glad to be home to my sweet Dim Sim! Speaking of sweet, I picked up some chocolate goodies to bring home with me. The Loving Earth chocolates were on sale and Broad Bean. They are the only raw chocolate brand that I like, and these flavours are SO GOOD. Especially the berry one. I also stumbled across a little shop that had every single flavour of Seed & Bean! I started piling up all the vegan ones, before reminding myself that they were $8 a black, so I pared it back to three. My favourite sea salt, the mandarin and ginger (which was yummy), and the intriguing fennel (which I am still yet to try). I do have some regrets about not getting Orange & Thyme. As a bonus, all this chocolate is on the Food Empowerment Project Approved Chocolate List, so I can enjoy these without worrying that they were made using child slavery!

Chocolate Haul


And finally, let's talk about Alyson Hannigan. Buffy is the show of my heart, my forever show, a love of my life. And Willow is without a doubt the best part of Buffy. I got to spend a lot of time near Alyson Hannigan while I was looking after Tom, which was lovely. I am pretty awkward, so I liked not having to talk to her a lot because - oh my god - fan girl alert. At the very end of the con, I did manage to babble a brief thank you for being Willow at her, and then she was off so I was able to slink away. Of course I had a photo with her! Behold!

Me and Alyson Hannigan


Cute Kitty Photo of the Post

Dim Sim


You can bet your bottom dollar that I was overjoyed to come home to my perfect little princess.

Friday, August 4, 2017

Melbourne OCC 2017: Part 1

At the end of June, I went back to Melbourne for the second time this year... only four weeks after my first trip! This time it was for OzComicCon, where I work as a guest handler. I was looking after Tom Lenk, and this was very exciting for me because he is from Buffy and Buffy is my most beloved TV show ever. Even more exciting, Alyson Hannigan was also going to be there, so I was going to be able to quietly bask in her glow.

But I know you are here for food. So let's talk food. My food game started at the airport, before I even got on the plane. I had some time, and I was hungry, so I stopped into Roll'd and got some of their vegan pho with mushroom and tofu, no chili. It was really yummy!

Veggie Pho from Roll'd


I also got a couple of salads from SumoSalad to take for lunch on the plane. I got a hokkien noodle salad, and a Moroccan lentil salad. They were both tasty, and nice and filling.

Salads from SumoSalad


After landing and getting to my hotel in South Bank (not an area I would ever choose to stay in if I was visiting Melbourne otherwise, as it is a bit far from the good food), I stopped by Broad Bean Organic Grocer to see about picking up some extra supplies. I had already come well equipped with 90 second oat sachets, soy milk poppers, dried fruit, noodle cups, plus all the snack bars in the world. The do have smoothies and hot drinks, and some vegan salads and sandwiches, as well as a range of vegan supplies. I grabbed a few bottles of juice and a kombucha (I drink one bottle over a couple of days and let it go a bit flat first, but my tummy does love the probiotics. I also grabbed a maple peanut butter soy hot chocolate, because how could I not!

I had some unexpected free time in the afternoon, and I decided to use it in the best way possible - a trip to Smith & Deli! This is my happy place. It was 4pm when I got there, so a lot of things were already sold, but I was able to pick up a few treats as well as one of their delicious chai lattes. I got a chocolate chip rosemary cookie, a cinnamon roll cookie, and an apple and rhubarb shortbread.

Smith & Deli


Chocolate Chip Rosemary Cookie, Apple and Rhubarb Shortbread, Cinnamon Roll Cookie from Smith & Deli


Friday night is the cocktail party night, which is long, so I needed to get a decent dinner. Vegie Kitchen (previously Enlightened Cuisine), just a block away from my hotel, was unexpectedly closed during last year's OCC, however this year they were open. I got a sweet corn soup to start, because I love sweet corn soup! Although they have a large menu of exciting mock meat options, I went for a tofu combination pot (it had a bit of mock something in it too), because I can't say no to giant plates of tofu and veggies.

Sweet Corn Soup from Vegie Kitchen


Tofu Combination Pot from Vegie Kitchen


Saturday brought the start of OzComicCon proper. This was a 12 hour day, and it is busy, so there is no chance of getting out for food. Breakfast and lunch is supplied for guest handlers, but the Melbourne Exhibition and Convention Centre's idea of what is decent catering for vegans is pretty laughable. I will post more on that in my next post. Suffice to say, I was very glad that I had pre-fuelled with oats and a my rhubarb apple shortbread (what, it is fruit, breakfast food!), and had packed a noodle pot, a banana, a cookie and many snack bars.

After I got out, I power-walked (I spent a lot of the day sitting and being around a lot of people, walking in some 'fresh' air seemed perfect) to meet my friend Jess at The Last Chance Rock & Roll Bar for dinner. We met at 8, and even though it was a Saturday night there was almost no one there at that time. The crowd started coming later. Fine by me! They have a vegan section on the menu, which seemed to be different again from the two versions currently floating around online. Sadly no sign of the vegan smoked croquettes. We ordered a few things to share, as is our usual style. The vegan BBQ braised lamb burger was quite nice. I have no idea what they used for the lamb, it was like a mound of minced or pulled something, but not jackfruit, but it was nice on the burger with some slaw and a pickle. The Vegan Halal Snack Pack was OK. We asked them to put the chili sauce on the side, but turns out they don't use chili sauce in their one. It was chips topped with cheese, mock chicken, BBQ sauce, and hummus, which is a combination I can get behind. The downside was the chips, which weren't great. I would have liked some better chips. We were still a bit peckish, so got some Popcorn Chicken to share. This was great. It was crispy and not at all oily, and it was hard to stop snacking on it.

Lamb Burger from Last Chance Rock & Roll Bar


Vegan HSP from Last Chance Rock & Roll Bar


Popcorn Chicken from Last Chance Rock & Roll Bar


On the way back to the hotel, I wanted a little sweet and warm ending. So I stopped by Starbucks (of which there are very few in Australia) and got a small soy matcha latte after hearing Jojo's enthusiasm for them. And it was yummy.

I'll be back in my next post with the rest of my trip!

Cute Kitty Photo of the Post

Belle


Remember Aurora from my last post? This is her sweet sister Belle. Belle has already got a home!

Wednesday, August 2, 2017

Recipe Round-Up: Chloe's Vegan Italian Kitchen

I have all of Chloe's cookbooks, with Chloe's Vegan Italian Kitchen being the most recently released (but she has a new one coming soon). As well as the expected pastas, it has a whole range of dishes from starters, salads and vegetables, other main courses, pizzas and desserts (including some fancy cupcakes, of course). This is the first recipe round-up that I have done from this book!

Eggplant Alla Funghetto: This is a simple but tasty dish, with eggplants, tomatoes and garlic simmered until soft and yummy. This is meant to serve 6 as a vegetable side, but I served this over brown rice over some baby spinach, and god two decent dinners out of it.
Rating: :)

Eggplant Alla Funghetto


Wild Mushroom Rigatoni: This is a mix of dried wild mushrooms (I was able to find a nice blend at the supermarket) and fresh mushrooms (I used a mix of cremini and shiitake). As is my usual habit, I halved the amount of pasta (I like a high sauce to pasta ratio), and I also added some peas. The sauce is based on soy milk and white wine and thickened with flour, and is lovely and creamy. I got 3.5 serves out of mine.
Rating: :)

Wild Mushroom Rigatoni


Fusilli with Minted Eggplant Sauce: Roasted eggplant is combined with oil, water, lemon juice and sundried tomato, then mixed through with fresh mint, to make this interesting sauce. The recipe called for the eggplant to be blended with 1/2 cup of oil and 1/2 cup of water. I used 1 cup of pasta water and a small glug of oil. No oil shaming, I just personally have a low tolerance for oily food. I halved the amount of pasta, and also added a tin of white beans. The eggplant made a nice, creamy background for the sun-dried tomato pieces.
Rating: :)

Fusilli with Minted Eggplant Sauce


Penne Puttanesca: I am a big puttanesca fan (though hold the chili), and this was a tasty one. Using half the amount of pasta and adding in a tin of kidney beans meant it was just the right amount of saucy! The recipe called for Parmesan Topping (also included in the book), but I am happy with a sprinkling of good old nutritional yeast.
Rating: :)

Penne Puttanesca


Lemon Herb Cannellini Beans: OK, so in a moment of being an absolute doofus I realised after I finished that I forgot to add the lemon juice. Bravo! But these were still nice and tasty, and very cheesy. I can see how the lemon would have added a bit of freshness to it, though. The sauce simmers down to be thick quite quickly, so keep and eye on it. It is served over Mashed Potatoes with Garlic and Sea Salt. The recipe gives the option of using either broth or non-dairy milk for mashing, I used broth so of course it was not as creamy as it could have been. My garlic was also quite strong, so I had some garlic breath going on after this.
Rating: Beans :), Potatoes :)

Lemon Herb Cannellini Beans


Grilled Portobello Steak in Lemon Parsley Pesto: I loved the mushroom (which I pan-fried in quarters rathher than grilling in slices), though the sauce lacked a bit of depth. It has a very strong caper taste, which is fine because I like capers. This said it would serve 4, but I only got 2 serves out of it serving with brown rice and broccoli.
Rating: :)

Grilled Portobello Steak in Lemon Parsley Pesto


White Wine Risotto with Shiitake Mushrooms and Peas: I actually really like making risotto if I am in the mood for it. I find the stiring soothing. Instead of regular aborio rice, I used a packet of Organico Porchini Risotto mix that I had lying around. I've had a packet of that before and it was flavourless, so I figured using it as a base for a mushroomy risotto recipe would be a better way to try it again. This risotto worked out beautifully, with three big serves. I didn't even need to put nooch on it, which is high praise indeed. I served ith with baby spinach, white beans, and roasted asparagus.
Rating: :)

White Wine Risotto with Shiitake Mushroom and Peas


Pumpkin Risotto: This was a handy way to use up some tinned pumpkin puree that I had kicking around. It is pretty simple, with nutmeg and sage as seasonings, and it was tasty and creamy. I served it with some baby spinach and some sliced and sauteed Tofurky Chick'n and Apple Sausage.
Rating: :)

Pumpkin Risotto


Cute Kitty Photo of the Post

Aurora


This little cutie is one of our adoption kitties at work. Her name is Aurora!

Monday, July 24, 2017

Recipe Round-Up: Chloe's Kitchen

Time for another recipe round up! This time we are heading back to Chloe's Kitchen by Chloe Coscarella. You can see what else I have cooked from this book here.

Chloe's Favourite Five-Minute Salad Chloe uses a combination of mashed avocado and sushi vinegar as the dressing, which was delicious! The salad itself had mixed greens and tomato in it, I left out the scallions, but you could really add anything into it. Chloe said it served 6, which I guess if you served it in a thimble would be true. I got two side serves out of this (served with some boxed vegan lasagna), but really you could eat the whole thing on your own.
Rating: :D

Chloe's Favourite Five-Minute Salad


Classic Roasted Vegetables: This is a fairly straight forward recipe, using cauliflower, broccoli and carrots as the vegetables. She calls for 1/4 to 1/2 cup olive oil, though I used a lot less - just enough to lightly coat the vegetables. Using that much seems like it would have just been drowning in oil.
Rating: :)

Classic Roasted Vegetables


Teriyaki Wok Vegetables: Chloe provides a simple teriyaki sauce recipe to mix up for these veggies. Chloe suggests using carrot, bok choy, onion, mushrooms, zucchini and snow peas, though you could really use anything you fancied. I didn't have any onion so I left that out, and I also added some dry roasted cashews at the end. I only needed to add about half the amount of sauce for the veggies. This served three over rice.
Rating: :)

Teriyaki Wok Vegetables


LA-Style Chimichurri Tacos: I could only seem to get terrible photos of this yummy dinner. It has three components for the filling - tomato rice (which I adapted to make in the rice cooker), a chimichurri sauce, and a mushroom and black bean filling. The sauce was a bit runny, though I used a mix of pasta water and oil rather than the full 1/2 cup of olive oil (I don't have anything against oil in general, but personally things that have a lot of oil in them tend to make me feel sick). I topped them with some Sour Cream, also from the book. It is a tofu based sour cream, and at first had quite a strong soy taste. However it mellowed quickly.
Rating: Tacos :), Sour Cream :)

LA-Style Chimichurri Tacos


Baked Sprinkle Doughnuts: Confession: deep frying terrifies me, so I have only ever made baked doughnuts. These ones are delicious! There is an option between making a chocolate glaze or an old fashioned glaze, and you can see I have tried both (I coloured the old fashioned one pink), and I have topped them with all sorts of things. The recipe calls for piping the doughnuts into the doughnut pan, and while this does give a nice smooth all over appearance, sometimes I skip the step and just spoon it into the pan. I've made these a few times for bake sales, and they are definitely popular. I generally do a triple dip of the glaze to ensure a nice, thick, smooth covering.
Rating: :D

Baked Sprinkle Doughnuts


Baked Sprinkle Doughnuts


Iced Apple Cake Squares: These are so delicious! It rises quite high in the pan, giving the squares a definite cake vibe rather than a slice. They have a great flavour, and are wonderfully moist (sorry if that word creeps you out). They are topped with a simple icing. As always, I would have preferred it without the icing. Though I was making them for a bake sale and I know how people like their sugar!
Rating: :D

Iced Apple Cake Squares


Sea Salt Toffee Bars: I thought these were just OK (though disclaimer, toffee and caramel aren't my favourites, I was making these for a bake sale). The base is quick to make, but I found needed an extra 10 minutes to go golden in the oven. I had some issues making the caramel following the instructions as written, it didn't almost burnt and then ended up quite thick and hard to spread. Granted I haven't made many caramels, so if I had more experience I would have had a better intuition about how to handle it, but the instructions for a novice may not end up well. As always, be sure to put on lots of salt!
Rating: :|

Sea Salt Toffee Bars


Cute Kitty Photo of the Post

Sahara's 7th Birthday


Last week was five months since Sahara passed away. Time goes too fast.