My favourite neuroscientist/life coach Josien was in town this weekend, house sitting at one of my dream houses in Wentworth Falls in the Blue Mountains. She invited me up for the weekend, and I was all HELL YAS. And after a 1.5 hour train ride on Friday night, I was there. Continue reading “Wentworth Weekend”→
Sooooo – how about September, huh? It’s like the whole month happened, and I slept through most of it. Today is the end of the month, and since it’s been a bit quiet around this corner of the internet, I thought I’d write a little catch up post. Mostly so I can figure out where the hell the time went. Continue reading “Catchup.com – September”→
Ah, Christmas. I love this time of year. I’m even accepting that it’s a summer holiday now, and somehow it’s just never going to snow and I won’t get to wear sweaters. And I’m like, almost ok with this. Continue reading “Christmas!”→
Part biscuit. Part caramel chew. Part chocolate bar. 100% life changing. This, my friends, is the tale of the Caramel Slice. Aka Millionaires Shortbread.
The first time I saw a caramel slice in a cafe fridge, I thought it was a piece of peanut butter pie with chocolate topping. I fantasized about buying one every time I passed the cafe, until Joel told me it was caramel, not peanut butter. That stopped the fantasies right then and there, because I like caramel as much as I like math… which is to say, not in the fucking slightest. So I put it out of my mind. Until one day, when Joel came home with one. And I tried a bit. Soft, crumbly biscuit base, fudgey center that didn’t taste all that much like caramel, and smooth milk chocolate topping. Not bad at all. But still, I wasn’t sold. It was good, but nothing to write home about.
A few weeks later, my boss had a sweet craving, and asked me to pick her up a ‘slice. The cafe near work was selling them two for $5, so I got one for her, and one for Joel. I stashed Joel’s in the fridge, where it haunted me. Soft, Crumbly Cookie. Gooey Fudge. Delicious Chocolate. Yum. The slice barely made it home uneaten. And since that day, I’ve been obsessed. It’s my favourite Aussie treat, ever. And on Sunday, I took a stab at making them!
Which is great, because I needed another reason to gain 15 lbs.
So go on… treat yo’self. You’ll never think of caramel the same way again.
Caramel Slice(from sbsfoods.com.au)
Base 110 g (¾ cup) plain flour
½ tsp baking powder
30 g (⅓ cup) desiccated coconut
75 g (⅓ cup, firmly packed) brown sugar
80 g butter, melted
1 tsp natural vanilla essence or extract
Caramel filling 395 g tin (14 oz can) sweetened condensed milk
110 g (½ cup, firmly packed) brown sugar
1 tbsp golden syrup
40 g (3 tablespoons) butter, cubed
200 g (7 oz) good-quality dark eating chocolate (70% cocoa), chopped
30 g (2 tablespoons) butter, cubed
75 g (3 oz) good-quality milk eating chocolate
Preheat oven to 180°C (350*F). Grease a 16 cm x 26 cm (long and shallow) shallow slice tin and line the base and sides with one piece of non-stick baking paper, cutting into the corners to fit.
BASE Combine the flour, baking powder, desiccated coconut and brown sugar in a medium bowl. Add the butter and vanilla and mix well. Crumble evenly over the base of the lined tin and use your hands to press down firmly and cover evenly. Bake in preheated oven for 12-15 minutes or until cooked through and lightly golden. Remove from the oven.
Meanwhile, to make the caramel filling, combine the sweetened condensed milk, brown sugar, golden syrup and butter in a small saucepan and cook over a low heat, stirring constantly, for 10 minutes, or until the sugar dissolves and the mixture thickens slightly (do not boil).
Pour the hot caramel immediately over the base and use the back of a metal spoon to smooth the surface. Return the slice to the oven and bake for 10 minutes or until the caramel has darkened slightly and starts to bubble around the edges. Remove from the oven and set aside for 1 hour or until cooled completely.
CHOCOLATE TOPPING Combine the dark chocolate and butter in a medium heatproof bowl over a saucepan of simmering water (don’t let the water touch the base of the bowl) and stir frequently until the chocolate melts and the mixture is smooth. Pour over the cooled slice and use the back of a metal spoon to cover evenly. Place in the fridge for 1 hour or until the chocolate sets (see Baker’s tips).
Cut into 20 pieces to serve.
Eat 7. While wearing sweatpants and watching Gossip Girl.
We’ve been tip-toeing up to summer all through September, but every warm day we had was immediately followed by coats and boots or frozen rainy weather. Friday, though, brought the sunshine, and we’ve had 28-35*C days since. I’ve been reaching for flip flops and shorts, not boots and jeans. It’s still light outside at 7 PM. And at midnight, with the windows closed and the fan off, it still gets so warm that I sweat on my upper lip.
And with that, I’m calling it: summer is officially here. And I’m not dreading it like I did last year!
This optimism is mostly because I’m not having back to back summers this year. Or maybe I’m excited to not freeze every day when I’m at work (where the heater was functioning maybe 5 days out of the entire winter). Regardless of where this summer excitement is coming from, it’s a welcome change. Maybe I’ve just been glued to my couch for too long in grey, rainy weather (see: last post regarding funks), but I stepped outside in the warm sunshine on Friday morning and I just felt glad to be alive – warm weather AND a three day weekend? Heck yes.
Despite First Day of Flip Flops sore feet (why is the first day just terrible), and killing myself trying to walk up a hill (frighteningly out of shape) it was a banner weekend. And I’m 100% sad to go back to work tomorrow.
Three day weekends never seem long enough. But at least we got a kick ass summer kick off.
Here’s to more time outside! Here’s to sweating profusely 24/7! Here’s to towels drying without a weird smell on them! Here’s to the return of Spider Watch! And more importantly, here’s to not having to blow dry my hair until April.
Hello, summer. I’ve been surprisingly excited for you to get here*.
*check back in one month, when I’ll be willing to sell a kidney for air conditioning.