I am in an uncharacteristicly bad mood. The original diary I wrote was crap and whiny. The day I have had has been very stressful and I am not handling it well. All of this is entirely my own fault and problem but it leaves me with nothing to talk about. So I am posting this recipe that I made yesterday for my guild meeting today. It was a big hit.
As you can see by Itzl's concerned look, this group is for us to check in at to let people know we are alive, doing OK, and not affected by such things as heat, blizzards, floods, wild fires, hurricanes, tornadoes, power outages, or other such things that could keep us off DKos. If you're not here, or anywhere else on DKos, and there are adverse conditions in your area (floods, heatwaves, hurricanes, etc.), we are going to check up on you. If you are going to be away from your computer for a day or a week, let us know here. We care!
IAN is a great group to join, and a good place to learn to write diaries. Drop one of us a PM to be added to the Itzl Alert Network anytime! We all share the publishing duties, and we welcome everyone who reads IAN to write diaries for the group! Every member is an editor, so anyone can take a turn when they have something to say, photos and music to share, a cause to promote or news!
Monday Crimson Quillfeather
Tuesday ejoanna
Wednesday Pam from Calif
Thursday art ah zen
Friday FloridaSNMOM
Saturday Gwennedd
Sunday loggersbrat
Millionaire Shortbread
Ingredients
For the Shortbread Layer:
1/2 cup of Unsalted Butter, softened at room temperature 1/4 cup of Granulated Sugar 1 cup of All Purpose Flour 1/4 tsp of Salt 1/4 tsp of Vanilla Bean Paste or 1 tsp of Vanilla ExtractFor the Caramel Layer:
1 can of Sweetened Condensed Milk 4 Tbsp of Unsalted Butter 2 Tbsp of Brown SugarFor the Chocolate Layer:
6 oz of Good Semisweet Chocolate, broken into pieces 1-1/2 tbsp of Unsalted Butter Pinch of Sea SaltPreparation
1) Preheat your oven to 350 degrees, line an 8x8 inch pan with parchment paper and spray the whole thing well with some non-stick spray and set aside. 2) In a bowl, cream together the butter, sugar and vanilla, fold in the flour and salt and mix until it comes together. Press the dough into your prepared pan making sure it’s nice and even on the bottom and sides, pierce the whole thing with a fork and pop the crust in the oven for about 15 to 20 minutes or until golden brown. 3) In a small heavy duty pot, add all the ingredients for the caramel filling and cook on low heat for about 15 minutes or until the mixture thickens and darkens slightly. 4) Pour the caramel into the crust, smooth the top nice and evenly and allow to cool for a couple of hours. 5) In a microwave safe bowl, add the chocolate and butter and pop it in to the microwave for about a minute or until the chocolate is melted (do this in 20 second increments so the chocolate doesn’t burn, pour over the caramel, smooth our the top and sprinkle over a tiny bit of salt, allow it to set for a couple hours before serving.
It was a little gooey because the caramel did not set up as firmly as I think it should have so it squished out on the sides when I cut them but we ate them anyway and licked our fingers. Shameless little old ladies. Have a good day even if I didn’t. Its all a matter of perspective.