Thanksgiving was last Thursday. It's now Wednesday night, the following week. That turkey came and just ran away with time. But in it's stead I have some mighty fine baking results.
I had to make an early-morning run to the store for some last minute ingredients. Lucky me I stumbled upon this nifty dish from Duncan Hines.
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| Check out those red handles! Rubber, removable, and oh-so convenient. |
I stumbled upon Cooking Light magazine's Salted Caramel Brownies and I made that for Turkey Day dessert. The recipe is broken into three different parts--the brownie batter, the caramel topping, and the chocolate syrup. Everything was simple to make, but cooling time was necessary in between each section.
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| Brownies before the frosting. You should've seen them before the baking |
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| Caramel frosting, bad chocolate detailing, and a sprinkling of sea salt. |
Decorating baked goods is not one of my strong points. Part of me would love to take some lessons. Another part of me looks at it and realize its the taste that really counts, so why bother with the fine details.
Soon after this, I was reminded of another one of my not-so-strong points--making pie crust. I should know better by now than to try and make it from scratch. This time I bought a boxed mix and added water. It still rolled out horribly and broke apart. I ended up patting the dough into place and then poured the pumpkin pie filling into it. (Thank you Libby's for a simple recipe!) But out of the depths of my oven came this heavenly scented pie.
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| Just add some Cool Whip and consider it done. |
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