I felt the urge to bake this weekend. I guess it is my version of cabin fever. Now that spring is right around the corner I have a burning desire to whip up sweet treats. Or maybe it is because Christmas is so far in my rear-view mirror that I can justify baking again?
With summer in full swing, I am seeing S’mores everywhere! In the grocery store I see kits for them. On Twitter, everyone seems to have their take on this camp-fire classic. I wanted to make my own S’mores, because nothing says summer like graham crackers, marshmallows and chocolate!
I wasn’t sure if I could make my own version, since we are in an apartment, with no balcony and an electric stove. Don’t you need to have an open flame to make S’mores bars? Well the answer is NO! You can totally make these in your oven.
I was in the grocery store and I discovered that Kraft made their caramels in an add-in size! I have used their traditional square caramels in the past to make Easy Salted Chocoate Caramels, but now a whole other world of possibilities had opened up for me; I could add caramels to cookies!
Earlier this fall I was at Starbucks, eagerly anticipating a Pumpkin Spice Latte. However, when I got to the counter to make my order, they were all out of the pumpkin spice syrup. I panicked, I didn’t know what to do and the line up was growing exponentially behind me. I looked up at their specialty drink board and a new drink caught my eye – Salted Caramel Mocha. Hmmmm, I like all of these flavours, but how would they taste together? The answer, delicious!
Ruby Reduction 