Cooking A-Z :: C is for Carmelitas

When I first came across this recipe, I saw that it was titled “aka the best cookies ever,” and I thought, hmm.. that’s a pretty tough title to claim. I mean, the BEST cookies EVER. There are thousands, if not millions, of recipes out there for cookies whether it be a classic chocolate chip or a crazy candy bar cookie bar. And for this recipe to be called THE BEST is a pretty big statement to make. However, after baking and tasting these bars, I think they can be placed pretty high up in the ranks.

IMG_0059I mean wow, look at the delicious, gooey caramel layer topping the decadent layer of chocolate. Wow, it’s as mouthwatering to look at as it is to eat it.  To contrast the ooey-gooey-ness of the caramel and chocolate, we have the buttery top layer of oats and the slightly crunchy crispy bottom layer of oats.

If you have these ingredients in your kitchen, go make these immediately. Drop whatever you’re doing, go into the kitchen, and whip up a batch of these delicious carmelitas.

 

 

Ingredients:

32 caramel squares, unwrapped (I used caramel bits instead)
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips

Directions:

1. Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside.

2. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda.

3. Pat half of the oatmeal mixture into the bottom of an 8×8″ pan.

4. Bake at 350 degrees for 10 minutes.

5. Remove pan from oven and sprinkle chocolate chips over crust.

6. Pour caramel mixture over chocolate chips.

7. Crumble remaining oatmeal mixture over caramel.

8. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.

Original Recipe

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My First Time . . . With Piping Buttercream Rosettes!

I hope you all had an amazing Mother’s Day! Each and every day should be Mother’s Day considering what they’re always doing for us. This Mother’s Day, I made a layer cake for my amazing mom. I was running a bit (read: very) short on cash this year, so I couldn’t afford to buy her an extravagant gift. So I decided to try my hand at making a cake covered in rosettes.  Image

 

I did cheat a little, though. I used a dark chocolate cake mix instead of making it from scratch. I had an AP exam coming up, so I didn’t have much time to put together something. However, I did try to spice it up a little by spreading the inside with some delicious nutella.

For the frosting, I just made this basic buttercream and dyed it with a little bit of Americolor’s Teal food gel.

I know this isn’t perfect, but hopefully I’ll improve my “frosting skills” as I practice some more. If you have any experiences with frosting that you’d like to share, feel free to comment below!

 

Itty-Bitty Teeny-Tiny Chocolate Chip Cookies

Hi everyone! I’m Yuna, and this is my second blog on wordpress, but it is my first cooking/baking blog! I have a food-tasting/review blog titled twofoodiechicas, originally created on weebly. I decided to make the move from weebly to wordpress because I feel like there’s more of a community here, so I’m very excited to meet everyone here!

However, my twofoodiechicas blog has been running quite slowly because I’m the only one who does much eating. As the title may suggest, there are two chicas. But the chica I run my blog with is constantly dieting and doesn’t really eat much to review.

I’ve always wanted to start a baking/cooking blog so when I realized it would be hard to move all of my posts from weebly to wordpress, I seized the opportunity to start a new blog.

So here’s my first post! The original recipe calls them “Mini Chocolate Chip Cookies” but that was too boring for my standards. Therefore, I decided to call them… Itty-Bitty Teeny-Tiny Chocolate Chip Cookies. What a mouthful! Oh well, it adds a little bit of spunk in my day.

Recipe:

1 stick of softened butter
1/2 cup brown sugar
1/4 cup white sugar
1 egg
1 teaspoon vanilla
1/3 cup all-purpose flour
1 cup cake flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup mini chocolate chips
Image
WYD (What You Do//What Yuna Did):
1. Mix the butter and sugars together.
2. Add the egg and the vanilla into the mixture and mix until combined.
3. Sift in the flours, salt, and baking soda.
4. Mix until just combined and stir in the chocolate chips.
5. Refrigerate the dough until firm (Roughly 1-2 hours)
6. Preheat oven to 350ºF
7. Scoop 1/2 teaspoon balls onto a baking sheet
8. Bake for 5-8 minutes or until desired doneness.
IMG_0497Bonus Tip: Put a bunch of these into a jar (i.e.mason jar, empty peanut butter (or speculooscookie butter) jar) for a cute gift!
 Yields: 12 dozen cookies