At first it was frosting. My cake frosting never come out right - it was either too runny or too solid. After many failed attempts, I finally started to get the hang of it. Now I have come to another hurdle in my baking career...
Even the word makes me frustrated! I have tried making caramel twice now (once for caramel brownies and this time), and both times it hasn't been what I wanted. It's not that I burn the caramel, or it crystallizes, but rather that it just gets too dark. It looks like molasses! And I refuse to wimp out and make my caramel sauces out of those caramel candies - so I need to figure out how to make this work!
Anyways, onto my recipe for the week. I had the inspiration to turn a Twix bar into a cookie. Now - I know what you're going to say. A Twix is a cookie, just dipped in chocolate; but what I wanted was a cookie with chocolate chunks in it and caramel puddled on top of it. So I found recipes for a chocolate chip shortbread and a caramel, and went to work.