I crave caramel over chocolate. I am not one of those self proclaimed
chocoholics but if there is such a thing as a caramel-holic, then I would fall
into that category. Give me a bowl of
really good vanilla ice cream and some warm homemade salted caramel and a spoon
– I am in heaven for sure.
Lhasa Apso since he was eight weeks old.
We affectionately refer to him as the senior citizen these days although he has quite a bit of “pep in his step”. Last week, hubby heard
him barking at ,
which is quite unusual for him. We got
up to see what was going on and found that he was struggling to use his back
legs. As his doggie mommy, I was quite
distressed and worried. We finally got
him comfortable and in the morning, I was able to secure an appointment and bring him to the vet.
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He seemed a bit better walking but still on the slow
side. By the time I got to the vets he
was walking and seemed much more like himself.
However, we were there and wanted to make sure he was okay. After blood work, x rays, a thorough exam and
observation, he was able to come home in the late afternoon. Max was a bit groggy from the medications and
anesthesia, so he slept most of the evening.
He has a luxurious set up in our garage where he has two faux fur beds,
a plethora of plush toys, food and water, a doggie door to venture outside and
the radio is playing 24/7 for his entertainment. Not bad huh?
Max had been getting quite thin lately and that is why they did all
of the tests to ensure nothing serious was going on. Everything had been ruled out – yeah! Recently he had lost his appetite for his
regular dog food, so being the food blogger that I am; I whipped up some
grilled chicken and roasted potatoes for him.
His interest level for food has gone from one to ten. You know what that means …. I will now have to cook for him for the rest
of his golden years. As long as he is
happy and healthy, that is all that matters when it comes to my baby Max.
With all of this going on for the last week, I needed to
bake. I love a bar cookie and just
needed something with caramel. The end
result were these Salted Caramel Bars and they were pure heaven!
½ Cup Sugar
2 Cups Flour
Preheat oven to 325 degrees.
In a stand mixer, combine the butter and sugars and cream
together on medium speed. Add the vanilla
and beat until combined. Slowly add the
flour until incorporated.
Spray a 9 x 9 inch baking pan lightly with non-stick cooking
spray. Press one-third of the dough
evenly into the pan to form a bottom crust.
Wrap remaining dough in plastic wrap and keep in refrigerator. Bake crust until firm and the edges are a
pale golden brown – approximately 20 minutes.
Let cool for 15 minutes.
Make the caramel sauce ahead of time and let chill for at
least 2 hours in the refrigerator until it thickens. Pour about ½ cup onto the baked dough and
it evenly over the caramel. Return the
pan to the oven and bake until filling is bubbly and the crumble shortbread
topping is firm and lightly golden brown, about 25 to 30 minutes. Let cool before cutting into squares.
1 ½ C. sugar
¼ C. water
½ t. lemon juice
1 C. heavy cream
2 t. Grey Salt
Stir sugar, water and lemon juice in a large
saucepan over medium heat until the sugar dissolves. Increase the heat; boil
without stirring until the mixture turns deep amber brown. This should take
about 9 minutes. Take off the stove and hold over the sink before pouring the
cream mixture into the sugar mixture. It will boil and bubble. Once calmed
down, add grey salt and set back on the burner and reduce slightly over medium
low heat for about 8 minutes. Chill until thickened. Put into another container
and let come to room temperature when ready to use. Spoon into indentations in
cookies, and sprinkle with sea salt.