Sooo . . . I've been experimenting with making caramel fillings. Well, one actually. The sea salt recipe was such a success that I wanted to try different flavors for caramel.
I love caramel, its rich, buttery goodness with each bite. The stiffness of it before it gives way, leaving impressions of your teeth in it. The way the chocolate covering enhances the flavor of the caramel. Ahhhhh . . .
Okay, I just love candy.
AND making it, so I thought I'd experiment with other flavors. The first one on my list was--Whiskey! I love the earthiness of a good Tennessee whiskey that I thought I'd try to incorporate the flavor into a caramel. The first batch didn't have the deep flavor that I was looking for--and I used nearly two cups of the stuff. Part of the problem is that alcohol tends to hit the sinuses with its essence which adds another level of enjoyment to the experience. Well, the alcohol cooks out, and no, I'm not about to add it after the fact.
The texture was a little softer than I wanted, I was shooting for a stiffer caramel that could hold up to being cut and dipped, but it was incredibility smooth and buttery with just a hint of flavor. Once it is dipped, it will be harder to detect that flavor. I'll just have to figure out a way to concentrate the flavor. Once I figure out the recipe, then I can try other caramel flavors. I still like the idea of rum caramel, bananas foster, and cinnamon. Any other flavors you might be interested in me trying to make?
Oh, you want to know what brought on this fit of madness?
A few years ago, Brenda Novak's youngest son was diagnosed with juvenile diabetes. She started a crusade to fight the disease and to provide money for much needed research, so she started an online auction that warped into For the Cure. With the exception of last year, I have donated a crocheted afghan--and I probably will crochet one again this year--but since I make 'artisan' candy, I thought I might donate a few boxes. I do have a few concerns about this, so it might not happen.
Yeah, I know it's a little
Anyhoo--I thought I'd experiment anyway . . . I have to get ready for candy season next year, right?
Showing posts with label experimenting. Show all posts
Showing posts with label experimenting. Show all posts
10/26/11
Weighty Wednesday--Baking time
Happy Wednesday to you!
The last month has been rough for me. I haven't been as dedicated tracking my food. I haven't been diligent marking off my daily healthy checks. And I have been snacking on bad stuff--chips, Halloween candy, sweet-coated nuts, etc.
BUT I have been exercising at least once a day. I have been drinking all my water. I have been making healthy choices. I have been watching my portion sizes. I have been listening to my body when it tells me that I'm full even when there is still food on my plate.
And it paid off this last week as I lost 2 more pounds!
My total weight loss is 32.4 pounds!!! Yay! One of the WW members asked me if I was on maintenance . . . uh, no, I still have 13 pounds to lose before I'm even IN the weight range for my height (132 lbs is the upper limit for 5'1"). I must really hide my weight well. *shrugs*
So, keep on making healthy food choices, it will pay off.
Which brings me to today's topic--baking.
The holidays are around the corner--as I called it in my WW meeting, "October thru March (Halloween until Easter), it's candy season."--and many of us cook and bake. The weather is turning cooler, which makes it more difficult to exercise and simply stay away from the pantry and fridge. So how to bake without nibbling? And it just isn't nibbling, but when you're baking you have to taste to make sure your product is what you are aiming for.
Sorry, I don't have any real answers because this will be my first winter while losing weight, but I have a PLAN. And having a plan is 95% of the battle.
1) drink a lot of water--before, during, and after. If you keep your tummy full, there is less chance of nibbling.
2) though it's tempting to lick your fingers--don't. Wipe them off or wash them--you should anyway, but if your cooking for yourself or family are you REALLY that hygienic??
3) don't lick the bowls. Again, this is tough. But if you have to eat raw cookie dough, then measure it out and COUNT IT! As soon as you scrape the last of the dough, caramel, etc from the mixing bowl, soak it in water. It would be totally gross to try to lick it now!
4) Make smaller test runs.
5) Plan to take the final product to work or give it to someone. Yes, you can have a serving or even two, but remove it from the house so you aren't tempted to eat it over the next few days.
6) if you are making something experimental and it didn't work--throw it down the disposal. It can be rescued from the trash, but not the garbage disposal.
And that's all I have for now. I'm sure I'll think of something while I'm making mini pumpkin cheesecakes . . .
Later, Peeps!
The last month has been rough for me. I haven't been as dedicated tracking my food. I haven't been diligent marking off my daily healthy checks. And I have been snacking on bad stuff--chips, Halloween candy, sweet-coated nuts, etc.
BUT I have been exercising at least once a day. I have been drinking all my water. I have been making healthy choices. I have been watching my portion sizes. I have been listening to my body when it tells me that I'm full even when there is still food on my plate.
And it paid off this last week as I lost 2 more pounds!
My total weight loss is 32.4 pounds!!! Yay! One of the WW members asked me if I was on maintenance . . . uh, no, I still have 13 pounds to lose before I'm even IN the weight range for my height (132 lbs is the upper limit for 5'1"). I must really hide my weight well. *shrugs*
So, keep on making healthy food choices, it will pay off.
Which brings me to today's topic--baking.
The holidays are around the corner--as I called it in my WW meeting, "October thru March (Halloween until Easter), it's candy season."--and many of us cook and bake. The weather is turning cooler, which makes it more difficult to exercise and simply stay away from the pantry and fridge. So how to bake without nibbling? And it just isn't nibbling, but when you're baking you have to taste to make sure your product is what you are aiming for.
Sorry, I don't have any real answers because this will be my first winter while losing weight, but I have a PLAN. And having a plan is 95% of the battle.
1) drink a lot of water--before, during, and after. If you keep your tummy full, there is less chance of nibbling.
2) though it's tempting to lick your fingers--don't. Wipe them off or wash them--you should anyway, but if your cooking for yourself or family are you REALLY that hygienic??
3) don't lick the bowls. Again, this is tough. But if you have to eat raw cookie dough, then measure it out and COUNT IT! As soon as you scrape the last of the dough, caramel, etc from the mixing bowl, soak it in water. It would be totally gross to try to lick it now!
4) Make smaller test runs.
5) Plan to take the final product to work or give it to someone. Yes, you can have a serving or even two, but remove it from the house so you aren't tempted to eat it over the next few days.
6) if you are making something experimental and it didn't work--throw it down the disposal. It can be rescued from the trash, but not the garbage disposal.
And that's all I have for now. I'm sure I'll think of something while I'm making mini pumpkin cheesecakes . . .
Later, Peeps!
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