YIPPEE ~ it's time for my Faves list again! Happy Friday, friends!
A MUST have for someone with girls like mine. I was struggling with regular, smash your body, sports bras. I don't care what anyone says - it's impossible to work out with big C's and a not so great bra! Insert my next fave running item - a fantastic bra made by Moving Comfort! I actually had a custom fitting for my first bra, which I found very true to size. I'm in LOVE with the way it holds me together while running!
FAVE MOTIVATIONAL QUOTE
Oooh, I love this. I have felt this way a zillion times. Don't want to get up early. Don't want to stay up too late. Just don't want to get out the door. But every time I do, I feel instantly better once my feet hit the pavement.
FAVE FOOD FIND
I MUST try this. I am a huge sucker for quiche anyway (I think I love q foods in general!) This one is made with a brown rice crust. Yummo! Click below for the recipe!
Broccoli and Cheddar Quiche with a Brown Rice Crust
FAVE SASSY QUOTE
Oh yeah, we all have them. Bring it on, haters!
FAVE POSE
Ah, this is so relaxing I want to go do it right now. I absolutely LOVE yoga... it's perfect for me and my high anxiety!
FAVE GETAWAY DREAM
I totally have to get here with hubs. I may never come back home... ever. Sorry kids, momma's off in paradise with a lovah! :)
FAVE DESSERT MUST
I have to make these as soon as possible... hopefully this weekend! I'm a sucker for salty sweet yummos!
salted caramel squares
1 1/2 sticks butter (12 tablespoons)
1/2 cup sugar
1/2 teaspoon kosher salt
1 1/2 cups flour
salted caramel (recipe follows)
1 1/2 cups small pretzels broken into small pieces
ganache (recipe follows)
1. Preheat oven to 325 degrees. Line an 8 inch cake pan with parchment
paper. Set aside. In the bowl of an electric mixer fitted with the paddle
attachment, cream together butter, sugar, and salt until pale and fluffy. With
the mixer on low, gradually add in the flour, and mix until just combined.
Press dough into prepared pan. Refrigerate for 20 minutes, or until cool. Bake
for 15-18 minutes, or until golden brown around the edges. Remove from oven and
allow to cool.
2. Reserve 1/4 cup of the caramel and set aside for drizzling later. Mix
warm caramel (If caramel is cooled, warm it in the microwave for about 30
seconds) with pretzels and pour on top of cookie crust. Refrigerate until
cooled somewhat, and the caramel is no longer runny. Pour warm ganache on top,
and drizzle with reserved caramel.
salted caramel
Please read all these directions a couple times before starting, and
get all your ingredients set out before hand. Kick all other family members out
of the kitchen, and best of luck. Caramel is very simple, but it requires good
timing. When I was learning to make caramel, I burned a couple batches, so you
might want extra cream and sugar on hand in case that happens. Experience is
the best teacher for this. Give yourself plenty of time, and don’t be discouraged
if it isn’t perfect at first. Once I got the hang of it, I made an extra batch
which came out as well as the one before it.
1/2 cup heavy cream (make sure it is heavy cream, or heavy whipping cream,
not regular whipping cream)
1/2 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
1 cup granulated pure cane sugar
1/4 cup water
1 teaspoon butter
1. Measure out cream into a liquid measuring cup. Stir in vanilla and salt,
and set aside within an easy reach of the stove.
2. Stir sugar and water in a medium pot with tall sides. Set over
medium-high heat. As the sugar dissolves and begins to boil, you may swirl the
pot to mix the boiling sugar water. DO NOT STIR WITH A SPOON. This will make
the sugar crystalize.
3. As the sugar syrup boils, watch very carefully for the color to change.
You are looking for a nice, warm amber color, about the shade of cinnamon
sticks. Don’t let it get any darker. (Even if it doesn’t look burnt, it can
taste burnt. If it starts to smoke, you’ve let it go too far.) On a side note,
my candy thermometer did not reach far enough into the pot to get an accurate
reading of the syrup, but with such a small amount of syrup, the temperature
changes pretty quickly anyway. It’s best to watch it and wait for it to turn
the right color.
4. As soon as it turns the proper amber color, pull the pot off the heat.
Whisk in the butter, and then pour in the vanilla-cream mixture. It will now
bubble violently. Whisk carefully but briskly. The caramel will start to
solidify a bit., but keep whisking. Put the pot of caramel over low heat and
whisk carefully for a minute or two until smooth. Pour into a heat proof jar,
and allow to cool.
ganache
1/2 cup heavy cream
1 tablespoon honey
2 1/2 cups chocolate chips
In a microwave safe bowl, heat cream and honey until almost boiling, about
60 seconds. Pour in chocolate chips and let sit for about 2 minutes. Whisk
until the cream and chocolate come together and become thick and glossy. If
small bits of chocolate remain, microwave for 20-30 seconds, until smooth.
Hope you all have a great weekend!!
Jen
