••••FOOD TIP••••

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••••SNOWFLAKE FILLED SNOWMAN COOKIES••••

••••THESE LOOK SO AMAZING!!

CHECK OUT 

hungryhappenings.com for the recipe!!

••••SALTED CARAMEL SHORTBREAD••••

(Source: decrumbdelacrumb.com & photos also)

••••THIS LOOKS DEVINE!!!

Salted Caramel Shortbread

 

Prep time

15 mins

Cook time

25 mins

Total time

40 mins

 

Buttery shortbread crust layered with thick, chewy, rich caramel and topped with sea salt!

Author: Tiffany

Recipe type: Dessert

Ingredients

crust

• ¼ cup granulated sugar
• 1 stick butter (8 tablespoons or ½ cup)
• 1¼ cups flour
• 1 tablespoon milk

caramel

• 1½ sticks butter (12 tablespoons)
• ½ cup granulated sugar
• 3 tablespoons light corn syrup
• 1 14-oz can sweetened condensed milk
• 1 tablespoon coarse sea salt

Instructions

1. Preheat oven to 350 and line an 8x8 inch pan with parchment paper or lightly greased nonstick foil.
2. First prepare the shortbread crust. In a medium bowl combine the sugar and butter and cream together until smooth. Add flour and mix. Stir in milk. Mixture will resemble crumbs. Press into the pre-lined pan and bake 20 minutes until golden. Remove and allow to cool.
3. While crust is cooling, prepare the caramel layer.
4. In a medium sauce pan melt 1½ sticks of butter with ½ cup sugar. Add corn syrup and condensed milk. (Continue to stir throughout the entire process) Bring to a rapid boil over medium-high heat, and then decrease to medium heat (should still be bubbling) 6-8 minutes or until mixture achieves deep golden color, stirring constantly. (I recommend a whisk! - see note)
5. Pour caramel onto cooled shortbread, sprinkle immediately with coarse sea salt. Allow to sit at room temperature 1-2 hours or until caramel has cooled and set. I have had success with placing in the fridge to cool to speed up the process. Cut into squares and serve or store chilled in airtight container.
   

Notes

If your caramel starts to separate (the butter pools on top of the caramel in the pan), remove from heat and whisk whisk whisk like crazy til it comes back together. Then return to heat and continue to whisk until golden color is achieved. 

Prep time does not include cooling time.

••••MORE CHRISTMAS IS COMING!!!••••

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••••YEAH-CHRISTMAS!!!

••••HAPPY BIRTHDAY BRITNEY•••

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••••HAVE A GREAT DAY!!!

••••EGGNOG CUPCAKES••••

(Source: meatloafandmelodrama.com & photos also)

••••SO GOOD!!

Ingredients for Eggnog Cupcakes

• 1 1/4 cups all purpose flour
• 1 1/2 cups granulated sugar
• 1 teaspoon sea salt
• 1/4 teaspoon nutmeg
• 3 1/2 teaspoons baking powder
• 1 1/4 cups eggnog
• 1/2 cup softened butter
• 3 large eggs, beaten

Ingredients for Eggnog Buttercream Frosting

• 4 cups powdered sugar
• 1/2 cup eggnog
• 2/3 cup softened butter
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon nutmeg

Directions

In a large mixing bowl, add the flour, sugar, salt, baking powder, nutmeg and stir.

Add the butter, eggs and eggnog, and mix until combined.

Pour batter into muffin tins, which have been lined with paper baking cups, about 2/3 full, and bake at 350 degrees for about 20 minutes, or until tops are set and a toothpick comes out clean.

Remove from oven, and let cool completely before frosting. Makes 24 cupcakes.

For the frosting, mix the butter and vanilla together until creamy.
Gradually add the sugar and eggnog, and beat until fluffy. You can gradually add a little more eggnog to get the right consistency to frost the cupcakes. If the frosting seems runny, it will firm up in the refrigerator after the cupcakes have been frosted. 

••••FOOD TIP••••

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