I don’t make candy all that often. Yes, of course, fudge and chocolates at various time, and nut brittle now and again, but rarely candy. But for once, I decided to have a go at making these soft caramels with espresso, whiskey and Bailey’s Irish Cream. They definitely don’t taste overly boozy though and to be honey, I think all the alcohol burned off in the making process. They are gluten free and nut free but definitely not sugar or fat free. They are, however, delicious.
Yep, it’s blowing a gale outside but inside, it’s warm, cozy and smells like the most decadent chocolate and tropical coconut ever. I’m happy that the small lingers because I actually made these Toasted Coconut Double Chocolate Brownies before work this morning because frankly, I thought we’d lose power and internet this afternoon, but so far, we’re doing ok. There is a LOT (a lot, a lot) of snow falling, but that is ok. Digging out my car tomorrow won’t be much fun, but that’s what living in New England is all about.
Today is a milestone, one that I likely didn’t think would ever happen. Today is the 15th anniversary to this here little website. Who knew that I had it in me to keep a hobby (and some days, a salvation) going for this long. I sure didn’t, and I don’t think that a lot of people did, and that is ok. But here I am, nearly 3800 recipes later — some abject failures on the first go. Maybe there is another 15 years to go. There are some plans for this year (like I am finally going to write that cookbook; stay tuned!) but no, no one is going to convince me to audition for the Great British Baking Show.
So I made a cake to celebrate. It’s a Browned Butter Walnut Laurel Wreath Bundt Cake and it is quite yummy.
I’ve gotten to be pretty known for my “Biggie” cookies — the oversized, deli-style cookies as big as your hand. So I decided to make a rile chocolate variety of them to include with the Valentine’s Day set. As with the others, these are huge (about 4-4 1/2 inches in diameter), both crunchy on the edges and gooey in the middle. The M&Ms didn’t still particularly stick well so when I make these in the future, I think that I will still with White Chocolate Melting Wafers as the decoration.
It’s winter. There isn’t that much fresh fruit around. OK, that’s a fib. There is a lot of fruit around, we don’t live in ancient times where scurvy was an actual concern, but still. Things feel a little dull right now, in the fresh fruit department. Until I made this jam and it is quite likely some of the best jam that I have ever made and I make some pretty yummy jam! I give you, in honor of Valentine’s Day, Pineapple Passion Fruit “Sunshine in a Jar” Jam. It is tart, it is sweet, it is bright and I could eat it by the spoonful. Absolutely perfect cure for the mid-Winter blues.