Carmelitas, Or How I Was Told to Bribe my Coworkers

A few coworkers and I were out to lunch, welcoming a new member of the team. The subject came up that I liked to bake, to which the woman on my left said “You know, you haven’t been baking much at all out of the “Stuff we want Liesl to make” Pinterest board. I think that you don’t really love us any more.” One of my leaders was also at the table and said, “Yeah, your year-end review is coming up. I think you need to show us the love.”

So, I got ‘gently persuaded’ to bake something and bring it in to work. Plus, we’re all facing the end of our fiscal year, so we’re all a little stressed out.

Original recipe is here: http://luluthebaker.com/2010/10/the-tale-of-the-carmelitas.html

Here’s What You Need
32 caramel squares
1/2 cup heavy cream
3/4 cup melted butter
3/4 cup brown sugar
1 cup flour
1 cup rolled oats
1 tsp baking soda
6 ounces semisweet chocolate chips

And Here’s What You Do
1. Preheat the oven to 350 degrees
2. Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside to cool slightly.
3. In a bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8×8″ pan. Bake for 10 minutes.
4. Remove pan from oven and evenly layer the chocolate chips over crust then pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel.
5. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.
6. Seriously, don’t try to cut them before they are cool. They will still be a little wobbly when they come out of the oven and will firm up as they cool.

What I Did
I really need to read recipes all the way through before charging blindly ahead (but, hey! Where’s the fun in being prepared?) I thought that one recipe would be enough to cover a 9X13 pan. So, I had to improvise and do another 1/2 recipe to try and cover the 9×13 pan. They turned out ok.

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Oh yeah….

However, here it is a week later, and I’m making another pan for Scott. This time, I had all the ingredients that I needed for a full batch, and I can already tell that they are going to turn out better than the last batch did.

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The coworkers loved them! I ended up bringing a few home for Scott to take to work, but I don’t think that actually happened. Because really, they are the perfect thing to pick you up after a long hard day at work. Or on a Saturday. Or a Sunday…

Until Next Time,

Peace, Love, and Cupcakes

Butterfinger Cookies

I can see how this recipe could be adapted to use up all the upcoming leftover Easter candy that we are all about to have next week. Maybe nothing terribly soft, but definitely some of the crunchier chocolate candies. I had a lot of fun working with the little Butterfingers, and luckily I found a 10 oz. package in the candy aisle of unwrapped miniature Butterfingers, so a lot of the breakdown work was done for me!

Original recipe is here: http://www.plainchicken.com/2010/08/butterfinger-cookies.html

What You Need

½ cup butter, softened

¾ cup sugar

¾ cup brown sugar

2 egg whites

1 ¼ cups chunky peanut butter (or smooth)

2 tsp vanilla

1 cup all-purpose flour

½ tsp baking soda

¼ tsp salt

5 (2.1 ounce) Butterfinger candy bars, chopped

And Here’s What You Do

1. Preheat oven to 350. 2. Cream together the butter and sugars. Add in the egg whites and mix well. Mix in the peanut butter and vanilla. In a separate bowl, combine flour, baking soda and salt. Add the flour mixture to the butter mixture and mix well. Stir in chopped butterfingers.

3. Shape into 1 1/2-inch balls and place on a baking sheet. Bake for 10-12 minutes, or until cookies just start to turn brown. Let sit on cookie sheet for a few minutes before transferring to a wire rack. Cool completely. What I Did

It was fun to get out the mighty chocolate knife again. And Scott was sure to help me clear up the bigger pieces (i.e. he ate them).

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These smelled very good while they were baking. Scott had to test a few right out of the oven, of course. I don’t think they were supposed to turn out as flat as they did, however. I would like to see if this one can be improved with a little tweaking.

I could see how these could be really good with vanilla ice cream…yum!

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Until Next Time,

Peace, Love and Cupcakes