Caramel Month

I’m back from Holiday and had a fantastic time exploring London, venturing on a Royal Caribbean Cruise Ship up the North Sea to Hamburg, Germany up to Oslo, Norway and back down to Brugge, Belgium!

What a fantastic time we had to reconnect and recharge the good ole’ batteries.

I’ve missed blogging and writing about some of my favorite bakes and some of my new bakes. I’ve had request for some traditional bakes, so I’m going to offer a balance between alternative bakes and traditional bakes!

We’re easing into fall and I thought it would be a great way to highlight some great new bakes, explore my “go to” caramel recipe and uncover new ways to make caramel!

While walking the shops, mostly chocolate and waffle shops, of Belgium, I remembered how much I love turtles, they were awesome in Belgium by the way!! So I thought what a great first start to Caramel month is to make a turtle cookie covered in homemade caramel sauce!

These cookies are a chocolate chip base, and I used pecans and smothered these bad boys with delicious old-fashioned granny’s caramel!

This cookie is perfect for making a basic cookie elegant and would be fantastic to bring to a casual dinner party to share.

The recipe for the cookie is similar to my classic chocolate chip cookie recipe. Add your pecans and then top with pecans before baking. Once the cookies have cooled, you can then drizzle your cooled caramel and place in the fridge or freezer to help set the caramel. Simple and a yummy turtle cookie!

Enjoy the bake!

Turtle Cookie Base

3/4 cup butter, softened

1/4 cup shortening

1 cup packed brown sugar

3/4 teaspoon baking soda

1/2 teaspoon salt

2 eggs

1 teaspoon vanilla

2 1/2 cups all purpose flour sifted

12 oz. semisweet chocolate chips

1 1/2 cup chopped pecans

Combine the butter and shortening and beat until just smooth and add your brown sugar.

In a separate bowl combine your dry ingredients.

Add 2 eggs and vanilla, beat until thoroughly combined.

Add your dry ingredients slowly beating until just combine and then hand mix in your chocolate chips and 1 cup of chopped pecans. Reserve 1/2 cup for topping your cookies.

Bake at 350 degrees for 13 minutes. Remove and let cool completely.

Granny’s Caramel Sauce

1/2 cup whipping cream

1/2 cup grass-fed butter

3/4 cup packed brown sugar

2 tbs light corn syrup

1 tsp of vanilla

In a medium saucepan combine, cream, butter, brown sugar and corn syrup. Over medium-high heat stirring constantly until a bubbling bowl. Then turn down your heat to medium and stir continuously for 3 minutes (I set a timer). Remove from heat and stir in vanilla and stir for about 1 minute to throughly combine in vanilla into the hot mixture.

Let cool for 15-20 minutes. I then place in the fridge to get a bit harder before drizzling over my cooled cookies!

There you have it! Turtle cookies!

Enjoy and let me know how your cookies turn out!

Trace

 

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