Hard Candy Caramels

Sometimes things don't turn out exactly the way you had hoped.  Like that pixie haircut I got in college.  Let it be known that I can't pull of a super short look.  I embraced hats while I waited for my hair to grow out.  Then there was the summer that I bought a whole bunch of Bermuda shorts.  Plaid ones and brightly colored ones.  Shorts with animals on them and plain khakis.  I should have scrutinized them in the mirror a little longer, because once I had them at home I realized they were the weirdest lenght ever.  I'm mroe of a capri length kind of girl.

Expectations can be tricky, especially when you think you've got something down.  Maybe you've had batch after batch of perfect macarons, only the have a day of sad, flat, foot-less cookies.  Or maybe you finally got a handle on yeast and you've been making some beautiful breads.  Then one day, your yeast is lazy and your bread comes out flat.  We all have those moments, nobody can be perfect all the time!

I thought I had hit my groove with making candy, I've posted some pretty exciting recipes over the past few months (I'm particularly proud of my sponge candy and 3 Musketeers bars).  Plain sugar candies have thusfar given me trouble.  The salt water taffy wasn't the best it could be, I blame not waiting long enough to pull the sugar.  These caramels just didn't set up the way I wanted, I'm pretty sure my thermometer is to blame.

I was longing to make chewy, soft caramel candies.  I wound up with something more akin to a Sugar Daddy.  I think that if I put these on a stick, then I would have a perfect replica (you should give that a go!)  While completely delicious and very much a caramel, they weren't what I was hoping for.  To achieve a soft and chewy caramel, you want to heat your sugar syrup to 248 degrees F.  A little too late, I realized my thermometer had a bubble in it.  This threw off my temperature reading by 4 degrees, thus giving me a candy somewhere between firm ball and soft crack stage. 

Indian Pizza

On our most recent trip to Europe, Boyfriend and I had some pretty amazing food. I would say it was some of the best food of my life. We started with authentic Indian food in London, a perfectly roasted chicken in Paris and amazing pizza in Italy. We ate schnitzel in the Alps, wieners at a castle and finished up our trip at a dimly lit restaurant, smiling over plates of curry. It was a crazy twelve days.

Yes, I said twelve days. We travelled through seven countries in seven days. We would have made it eight, but just couldn’t see how to get to Belgium and make our flight home. In honor of this crazy week and a half in Europe I decided to combine two great culinary palettes. Indian plus Italian equals delicious.

Casatiello

I’m a big fan of the two-in-one. As a kid I had a massive collection of skorts. You know, skirts with shorts sewn into them? Actually I have a ton of them still, but I wear them when I teach Bodystep classes… Skorts are awesome.

I know we’re all big fans of the printer/scanner/copier! I mean, what did we do before we had them? Walk to several different machines to do our printing, scanning and copying? Crazy talk. That’s like having multiple remote controls for all of your TV attachments, silly.

Now who has a cell phone that is just a phone? Even my not-so-fancy Palm Centro (it’s blue!) is a phone, computer and lets me play solitaire. Love the multi-tasker. Someday I’ll have a fancy phone that lets me start my car from another state, maybe I’ll have to get a fancy car first. One step at a time!

The bread that I made this weekend from the Bread Bakers Apprentice is just that, a multi-tasker. It’s also a time saver! It’s bread, cheese and meat, all in one! No need to make a sandwich, just slice a piece off and you’ve got it made!