Salted Caramel Chocolate Shortbread

Salam to all,

Last Friday I had to take Jannah to the doctor bcos she said there's water in her right ear and also it was sore whenever she tried to swallow her food and drink.  The doctor said she was suffering from ear infection and her tonsils were a little bit swollen.  Doctor prescribed ear drops and paracetamol for Jannah.  Next day, she starts developing coughs and blocked nose and was a little feverish.  She is not one who will sleep during the day....I wonder why is it so hard for her to sleep during the day??  I've tried making her go to sleep but she really fights it....I gave up.  She's like her usual self jumping and running around even though she's unwell.

Today, my baking plan was put to a pause as I had to attend to Jannah.  She vomited on her clean clothes right after her shower.  Lucky that hb was around to help clean up the mess on the carpet and I had to shower Jannah for the second time...haizzzz. I hope that its gonna be sunny tomorrow as I have tonnes of clothes that needs to be washed.  She's still her usual self after the merlion incident and right now she's tossing and turning in bed, wide awake, telling me grandmother's story even though its closed to 9pm.  Sleep Jannah sleep ZZzzzz.

Hb is having his 4 days off this week and I've been a little bit of a bully.  Yup yup....really only a little bit ok hehehez.  His off day started last Saturday and I havent done a single cooking since then.  We had fish & chips takeaway on Saturday and the past 2 days......hb made breakfast and dinner for us *blessed ;)*   He even did the vacuuming and mowed the lawn (this I have never done in my life...heezzz)  I only did the dishes as I don't trust his dish washing skills ahakkkss.  His only complain was......I havent baked anything for ages.  Okay I said....I will bake something today.

This Salted Caramel Chocolate Shortbread has been in my list for awhile now.  I have to admit that this is no easy bars to be made.  It was a series of disastrous train wreck for me :(  I must have under baked the shortbread layers.....it was too crumbly.  I used the brownie pan with cutter and the middle caramel layer got stuck when I tried to pull the cutter out, when I want to pour the chocolate layer.  I didnt re-insert the cutter after pouring the chocolate layer.....which was another mistake and that made cutting this bars so difficult and ugly of course.  Hb whom is crazy with shortbread and caramel said that the caramel layer was too overpowering that he cant even taste the shortbread anymore.  Hmmzzz......disastrous isnt it??!!  The outcome of my bars were indeed world's apart from those of Annie's :( lucky for me that I only made half of the recipe.

Source : Annie @ Annies-Eats
INGREDIENTS : (I made half of the recipe and used a 6.5 x 9 inches pan)
For the shortbread layer:
2 cups all-purpose flour
2 tsp. baking powder
¼ tsp. salt
1 cup (2 sticks) unsalted butter, at room temperature
½ cup sugar

For the caramel layer:
1 cup (2 sticks) unsalted butter, cut into pieces
1 cup sugar
4 tbsp. light corn syrup
2 (14 oz.) cans sweetened condensed milk

For the chocolate layer:
8 oz. semisweet or bittersweet chocolate, finely chopped (I used Valrhona Manjari)
1 tsp. light corn syrup
½ cup (1 stick) unsalted butter, cut into pieces
Fleur de sel or sea salt, for sprinkling

DIRECTIONS
To make the shortbread layer, preheat the oven to 325° F.  Line a 9 x 13-inch baking pan with parchment paper.  In a small bowl combine the flour, baking powder and salt. Stir with a fork to blend, and set aside.  In the bowl of an electric mixer, beat the butter and sugar on medium speed until well blended, about 1-2 minutes.  With the mixer on low speed blend in the dry ingredients just until incorporated.  Transfer the dough to the prepared baking pan and press in an even layer over the bottom of the pan.  Bake 15-18 minutes or until golden.  (If the crust puffs up a bit while baking, just gently press it down while it is cooling.)  Transfer the pan to a wire rack and let cool completely.

To make the caramel layer, combine the butter, sugar, corn syrup and condensed milk in a medium saucepan over medium heat.  Heat, stirring occasionally, until the butter is melted.  Increase the heat to medium-high and bring to a boil.  Reduce the heat to maintain a simmer, stirring constantly.  Continue simmering and stirring until the mixture turns an amber color and thickens slightly.  Pour the mixture over the shortbread layer, smooth the top, and allow to cool completely and set.  (I chilled at this stage to ensure that the caramel layer would not melt when the warm chocolate was added.)

To make the chocolate glaze, combine the chocolate, corn syrup, and butter in a heatproof bowl set over a pan of simmering water.  Heat, stirring occasionally, until the chocolate is completely melted and the mixture is smooth.  Pour evenly over the caramel layer and use an offset spatula to smooth the top.  Allow to cool for a minute or two and then sprinkle with fleur de sel.  Chill, covered, until ready to slice and serve.

Alhamdullilah Jannah's asleep now ;) Time check 9.30pm.  Hope my dental ordeal tomorrow will be easy breazy, InsyaAllah.  Have a great week ahead.....TTFN.

Chocolate Caramel Weetbix

Salam to all,

Well well....the long awaited CNY weekend has gone in a pooffff.  How time really flies.  It's almost the end of January already.  Today I did what I have been avoiding to do since late last year.  Even though it doesn't cost me a cent to do it, I still rather not do it......cervical smear that is hehehez :D   Nurse Glenys of Te Awamutu Medical Centre finally got hold of me last week and growl me a little...just a little ok, saying that the smear is long overdue >.<  Oh well...I got to do what I've got to do...........

Another thing that me and hb did today was we enrolled Jannah to the local Primary School.  The school system here is not something I am quite familiar with like the one in Singapore.  Kids starts school at the age of 5 but school is only compulsory when they turned 6.  The school principal talked to us and we were informed that all kids, Jannah included, won't be able to attend school until they/she turn/s 5 this year.  That means she can only start school a day after her birthday which will fall on September this year.  Weird aye....Just imagine teachers have to accomodate new student every month, different days.  Just don't understand it.....haiz.  Anyway, we are still gonna send Jannah to a kindy or play centre before September, just to familiarise her with a learning environment ~ not bcos I want to but bcos hb is concerned that Jannah might get alienated as she can't speak English fluently.....doh!!

Before I went for my smear appointment, I managed to bake this Chocolate Caramel Weetbix for hb.  I am not a big fan of this kinda slices.  Luv Pandan Chiffon more than this kinda slices ahakkkksss.  Hb luvs them of course and told me how the Aussies tried to claim weetbix, pavlova, anzac bikkies, vegemite, Russel Crowe....bla bla bla as theirs :D  Whatever lah hb, just like Singapore & Malaysia have their love-hate relationship.  So does Australia & New Zealand......peace no war ;)

Source : Foodlovers @ foodlovers.co.nz

Ingredient
3 weetbix, crushed
1 cup flour
1 cup coconut
3/4 cup sugar
1 teaspoon baking powder
125g butter, melted - I used Anchor
200g (1/2 tin) sweetened condensed milk (use a little more if you like)
1 tablespoon butter
2 tablespoons golden syrup - I used Maple Syrup
1 cup dark chocolate melts (or use chocolate icing)  - I used Callebaut 64% Courveture

Method :

Preheat oven to 180 C. Place all dry ingredients in a bowl. Mix in melted butter and press into a lined slice tin. (I used a 10.5 inch x 6.5 inch brownie pan)

Bake for 15 minutes. Stir condensed milk, butter, golden syrup in a saucepan over a low heat until butter is melted. Pour caramel onto the base and return to oven for 5 minutes. Allow to sit for a couple of minutes and then cover with a layer of chocolate melts. Once melts have melted then gently smooth with a knife. Alternatively you can allow caramel to cool until just warm and then ice with chocolate icing. 

I sprinkled the top with dessicated coconut.

Kiwi kids are weetbix kids ;)



Chocolate Bottom Banana Square

Weather for Te Awamutu today

Season :
Summer
Forecast :
Chance of Rain
Temp : 30°C | 18°C
Current :
Partly Cloudy After Midnight
Temp : 19°C

Salam, Kia Ora...

How quickly time flies??  We are already in the 3rd day of 2011.  Hope I'm not too late to wish everyone a very Happy New Year ;)  By the way did anyone miss me?? hahahaz....not shy aye?? >.<

Anyway, the reason I haven't been updating my blog the past few days is that I've been busy uh huh.  New Year's eve, hb invited some his work mates for a backyard party.  It was an easy entertainment for the kiwi blokes.  Kiwi style bbq, consisting of sausages which they had with bread and fried onions, salads and marinated chicken.  I didn't even bother to take out my food warmers or platters.  Just used plastic containers for the food and disposable plates and cutleries.  Easy clean up...heehaws :D

On New Year's day we had an invitation to a friend's house and yesterday we went to the beach.  Didn't bake anything speacial the past few days and was too tired to even post a simple entry to wish everyone a Happy New Year...hehehez. 

Oh well, I made this yummy banana squares today.  Had 4 bananas that have been left untouched in the fridge for almost a week.  I thought the squares were gonna be like brownie's texture but was surprised that it was really soft and moist.  It was in between a sponge and chiffon...even hb agrees with me.  He's not someone who likes this kinda cake but he was really enjoying these banana squares and said that they were so soft as if they just came out of the oven even after they've been sitting for a while on the kitchen's bench ;)  Luckily I didn't make half of the recipe, otherwise they will be gone in 60 secs....hehehez

Source : caketree.sg

Makes 24 squares

Ingredients
1/2 cup butter
1 cup sugar ( I only added 3/4 cup)
1 egg
1 teaspoon vanilla
1 1/2 cups mashed banana (about 3 medium bananas)
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup baking cocoa
1 cup chocolate chips

(I sprinkled some left over walnut pieces)

Instructions: 

1. In mixing bowl, cream butter and sugar. Add egg, vanilla, and bananas, beating thoroughly.
2. In a separate bowl, combine flour, soda, baking powder, and salt. Add to creamed mixture and mix well.
3. Divide batter in half. Add the cocoa to one portion of the batter. Spread that portion in the bottom of a greased 9 x 13-inch baking dish. Spoon remaining batter on top, swirling gently with butter knife if desired, and sprinkle with chocolate chips.
4. Bake at 350 degrees for 30 minutes or until batter tests done with a toothpick or fork. Cool and cut into 24 squares

Lots of ripen apples from the tree that's just in front of our house.  Jannah has been plucking them and munching them.  Apple pie or apple crumble anyone?  hehehez

Will try my best to visit everyone later ;)

Me Te Aroha, With Love...

Anie ;)