Hazelnut Fleur De Sel Caramel Shortbread

makes 18 cookies

shortbread recipe adapted from examiner.com

fleur de sel caramel adapted from Martha Stewart

prep time: 45 min / cook time: 15-18 min

SHORTBREAD INGREDIENTS

1/2 c hazelnuts, coursely ground

1 c all-purpose flour

3 tbsp light brown sugar

1/2 c cold butter (1 stick), cubed

1/2 tsp vanilla

2 oz. dark chocolate, finely chopped OR 1/3 cup mini semi-sweet chocolate chips

FLEUR DE SEL CARAMEL FILLING INGREDIENTS

2/3 c sugar

1/4 c water

1/4 c heavy cream

2 tbsp butter, cut into small pieces

1/4 tsp Fleur de sel

SHORTBREAD INSTRUCTIONS

• In a food processor, coursely grind hazelnuts and set aside.

• Place the flour and brown sugar in a food processor and pulse a couple of time to combine.

• Add butter to the flour mixture in the food processor. Process until mixture clings together and starts to form a ball.

• Remove the dough from the processor and place on a smooth surface.

• Sprinkle the vanilla, chopped hazelnuts and chopped chocolate over the dough.

• Knead briefly by hand just until the vanilla, hazelnuts and chocolate are incorporated.

* I did the mixing process with a paddle attachment on my mixer. Don't worry if the dough doesn't come together after adding the butter, it will form a ball when you add the vanilla, hazelnuts and chocolate.

• Transfer the dough to a sealable plastic bag. Place the bag on a flat surface and, leaving the top of the plastic bag unzippered, flatten out in a disk or rectangle.

• Seal the plastic bag, squeezing out as much of the air as possible, and refrigerate for at least 2 hours or up to 2 days.

• When ready to bake, preheat the oven to 325˚ F.

• Slit open the plastic bag and turn the firm dough out onto a lightly floured cutting board. Lightly flour the top side of the dough and a rolling pin. Roll out the dough to 1/4” thickness.

• Cut out cookies with a 2” cookie cutter. Transfer to a parchment-lined baking sheet, leaving about an inch in between each cookie.

* Optional: sprinkle a little bit of fleur de sel on top of half the cookies.

• Chill in the refrigerator until firm, about 10 minutes.

• Bake in the preheated oven for 15-18 minutes until edges start to turn golden-brown.

• Transfer shortbread cookies to a rack to cool completely.

FLEUR DE SEL CARAMEL FILLING INSTRUCTIONS

* Please read my notes below before starting.

• Place the sugar and water in a 3 quart heavy-bottom saucepan. Set over medium-high heat and stir to combine. Without stirring, bring the mixture to a boil and cook until golden amber in color, about 5 minutes, washing down the sides of the pan with a wet pastry brush to prevent crystals from forming. Remove from heat.

* I occasionally swirled the pan around.

• Carefully pour the cream down the sides of the pan (it will spatter and bubble) whisking constantly, until fully combined.

• Whisk in the butter and fleur de sel until smooth.

* There are no pictures of the cream and butter stage. I had to work quickly so the sugar didn't seize up.

• Transfer to a heatproof bowl and let cool slightly before filling the cookies.

ASSEMBLY INSTRUCTIONS

• When cookies and caramel have cooled, spoon or pipe about 1 teaspoon caramel filling onto the flat side of each of the whole cookies. Top with cut cookies, keeping flat sides down.

• Let caramel set for at least 2 hours.

Cookies can be kept, layered between sheets of parchment paper in an airtight container at room temperature for up to three days.

** ADDIECAKES' NOTES **

• Have all your ingredients and tools laid out when making the caramel. There will be no time to run to the refrigerator to grab cream and butter. You need to work very quickly.

• Be sure to use an oversized pot when making the caramel. It will bubble and rise when you add the cream. Any pot under 2 quarts might be too small.

• Boiled sugar water can go from light amber to dark (burnt) amber VERY quickly. Do not take your eyes off the pot! As you take the pot off the fire, it will continue to cook so, when you get a light-medium amber, take the caramel off the fire. Use this as a guide to get familiar with the correct golden amber color.

• If your sugar turns to molasses (burnt), as mines did the first two attempts, you can clean your pot by heating it and gently scraping the burnt sugar off. It will be very hot, so do not attempt to lift it with your fingers. After scraping the molasses out, fill the pot with water and boil to soften the residue.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING

Five Guys Burgers and Fries

The deets: Burgers at East Coast-based chain Five Guys in Sunnyvale.

It was a cross between In-N-Out and Fuddrucker’s (unlimited burger toppings, though not do-it-yourself) both in look & feel and taste.

We went for the burgers, which many, including Zagat, have deemed the best fast-food burger in the country and the In-N-Out of the East. (I’m not quite convinced).

I'd go back for fries, which were hearty and thicker-cut. The burger itself was decent - meaty and well-cooked - but not as fresh-tasting and flavorful as In-N-Out, in my opinion.

But next time I'll hope for a fresher, perkier, less doughy-tasting bun. I'll also try the cajun fries, which looked like they packed a kick.

Tips and/or tricks? Fries are served in regular and large sized-cups, but they always throw in a few extra handfuls in your bag. Also, after you place your order you can help yourself to free unlimited peanuts while you wait.

I left thinking about how they’ve managed to keep the free peanuts thing going. Aren’t they afraid of them falling into the hands of some un-supervised highly peanut-allergic kid?

SAMIWICH'S TASTE RATING

Lemon Brûlée Bars

makes one 9x9 pan

recipe adapted from My Sister's Kitchen

prep time: 45 min / cook time: 25 min

CRUST INGREDIENTS
1 c all-purpose flour
1/4 c sugar

1/4-1/2 c chopped pecans (depending on how much you like)

* I used 1/4 c chopped pecans and 1/4 c chopped walnuts

1/2 c unsalted butter, softened and cubed

FILLING INGREDIENTS
8 oz. cream cheese, room temperature
1/3 c sugar
2 tbsp lemon juice

1/2 c heavy whipping cream, whipped

TOPPING INGREDIENT
1 jar 11 oz. lemon curd

OR

If you want to make your own, double this recipe

BRÛLÉE INGREDIENT
1/3 cup brown sugar, packed

* I used raw sugar

RASPBERRY SAUCE INGREDIENTS
12 oz. frozen unsweetened raspberries, thawed
1 c water

1/3 c sugar (more as needed)
1 1/2 tbsp cornstarch

CRUST INSTRUCTIONS

• Preheat oven to 350˚ F.
• In a medium bowl, stir together all-purpose flour and sugar.

• Cut in butter until the mixture is crumbly.

• Press firmly into the bottom of a 9 x 9 baking pan.

• Bake for 15 minutes in the preheated oven, until firm and slightly golden. Set aside to cool.

FILLING INSTRUCTIONS

• In a bowl, beat cream cheese, sugar and lemon juice.

• In a separate bowl, whip cream and fold into cream cheese mixture.

• Spread in pan over cooled shortbread crust.

• Place in refrigerator until chilled througout, approximately 30 minutes.

TOPPING INSTRUCTIONS

• After cheesecake is set, top with lemon curd and smooth surface.

* The lemon curd is an extremely thin layer but don't worry it has tons of flavor.

• Put back in refrigerator until ready to serve.

BRÛLÉE INSTRUCTIONS

• Preheat broiler.

• Press brown sugar through strainer over lemon curd to cover completely and evenly. The more even you get it the better. It also helps to really pack it down with your hands so it is smooth.

* If you have any chunks sticking up they will burn.

• Watching closely, broil 4 to 6 inches from heat source until sugar bubbles and caramelizes, about 2 minutes.

OR

• Use a brûlée torch for the topping.

RASPBERRY SAUCE INSTRUCTIONS

• Puree raspberries in blender with water until smooth.

• Strain into a small saucepan, pressing puree through mesh.

• Whisk sugar and cornstarch into sauce. Cook all ingredients together over medium high heat until thickened and clear.
• Remove from heat and add more sugar if necessary and set aside to cool slightly before serving. Cover and chill until ready to use.

Serve at room temperature with a drizzle of raspberry sauce on plate and a side of sweetened whipped cream.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING