Dulce de Leche

This past weekend a friend of ours had a huge party.  They asked me to bake.  A few restrictions; no nuts, mini bite sized - everything, and keep it simple.  No problem.  I made lemon squares, gooey, fudgy brownies, whole wheat-oat chocolate chunk cookies, and a vanilla bean cupcake with dulce de leche butter cream.

About a week before the party I started collecting provisions.  My first stop was Surfas.  I have talked about Surfas in the past and I am always overjoyed to have an excuse to shop there. After collecting most of what I needed, I simply could not find the dulce de leche.  They were out of it.  I knew I could make my own, but sometimes, when baking for a crowd, I do look for shortcuts. No problem, I said to myself, I will just make it.  How hard could it be?  I soon found out, not hard at all.

I will never buy pre-made, store bought Dulce de Leche, every again.  This is one of the easiest things I have every made and I am kicking myself for not doing it sooner.  Dulce de leche will be lining my refrigerator shelves along side my homemade caramel and my homemade hot fudge sauce.  I just adore finding new discoveries!

Dulce de Leche

make a little or make a ton!

instructions:

• remove all the paper from several cans of sweetened condensed milk (14 oz. cans)

• put 2 - 4 cans in a dutch oven.  fill with water.  the water should cover the cans of milk.

• bring to a boil.  once boiled, turn down to simmer, cover slightly, with a lid and let simmer for 2-4 hours.  the longer it simmers, the thicker the caramel becomes.  I simmered mine for 3 hours.

• remove the cans from the water and let cool for one hour.  

• once cooled open the cans and transfer the thick caramel to a glass jar (I used ball jars).  let cool completely before attaching the lid.  

• this will store in the fridge for ever!

enjoy!

Sugar Cookie Bars

I made these last 4th of July and I had to make them again this year, for our charity bake sale.  I completely forgot how deliciously good these are.  This is my perfect kind of cookie!  The batter is baked in an 11 x 17 sheet pan (feeds a huge crowd), it is not too sweet, crunchy on the outside and moist on the inside.  Top it with this perfect butter cream and wow!  Unfortunately you can't stop eating them.

This recipe has been circulating for some time.  I am just glad I found it and an add it to my list of favorite.  Not only is it my favorite, but everyone who tries them, it is their favorite as well.

Sugar Cookie Bars
yield: lots!

ingredients:
Sugar cookie bar
1 cup unsalted butter, room temperature
2 cups sugar
4 eggs
2 tsp. vanilla extract
5 cups organic unbleached flour, sifted
1 tsp. salt
1/2 tsp. baking soda

Vanilla butter cream
1 cup ( 2 sticks) unsalted butter, room temperature
7-8 cups powdered sugar, sifted
3 oz. whole milk
2 tsp. vanilla extract

instructions:
for the sugar cookie bars:
• preheat oven to 375*.  butter a 12 1/2 x 17 1/2" jelly roll pan.
• sift the flour, salt, and baking soda in a bowl.  set aside.
• cream butter in the bowl of an electric mixer.  add sugar and beat until creamy.  add eggs, one at a time.  add vanilla.  scrape down the sides of the bowl with a spatula.  gradually add the flour and mix until combined.
• spread the batter in the prepared pan.  using an off set spatula, spread the batter evenly in the pan.
• bake 15 minutes, rotating pan from back to front mid way through.
• cool completely on a wire rack.
• you can either frost the entire thing and then cut later or cut into 2" or 3" squares and frost individually

for the frosting:
• cream the butter in the bowl of an electric mixer.  add the vanilla and combine.  gradually add half the powdered sugar and beat on low speed. beat until smooth and creamy.  add half the milk.  add the additional sugar, 1 scoop at a time.  alternating with the milk.  create the frosting consistency that is right for you.  I like mine a little thicker, so I usually add less milk and all the powdered sugar.  frost immediately.

the left over frosting can be used for almost anything.  it is a very versatile frosting.  store left overs at room temperature.

Birthday Cupcakes

This year, for our school's auction, I donated a years worth of baked goods, to be delivered to ones home, the first week of each month.  I am happy to say there was a little bit of a bidding war.  I am not a professional baker (just a little crazy and obsessed), so the fact that people were fighting over my sweet creations, was a little surprising.

A very, very good friend of mine ( I will refer to them as the G's) got the winning bid.  I  know the money collected goes directly to the school ( a really good cause, especially since LA unified is in the toilet), but heck, she could have gotten the sweet treats without the winning bid.

Today was her son's birthday party, whom also happens to be one of Isaac's best friends.  I called her mid week, last week and suggested I make one of his favorite desserts for the party.  After all, my monthly baking obligation starts the first week of April.  We will just call this a little bonus for being my friend, and for my love for her son.

He wanted cupcakes.  Easy-peasy!  He wanted white cupcakes with white frosting.  No chocolate.  He requested a blue and orange theme.  I made my favorite vanilla cupcakes (see post ) with a super simple buttercream frosting (he also requested no cream cheese!).

Happy Birthday, Mister.... hope you had a fun day!

Buttercream frosting:


4 oz unsalted butter, softened
3 cups powdered sugar
1 tsp. vanilla
3-4 Tbls. milk


Mix first four ingredients in mixer.  Add milk to desired consistency (I added too much milk- I kind of blew it).