Here I am on a Saturday morning, writing the post for the Daring Bakers’ November challenge. It’s due today, but with all the chaos of construction in our house, and cooking for Thanksgiving, somehow there wasn’t time to write. Let me rethink that: I didn’t feel like writing until this morning. In fact, baking hasn’t been all that enjoyable since the space I normally work in is being shared with this Mac, a printer, and all sorts of other lovely things that usually have places somewhere upstairs, like bills, and catalogues, magazines I’ve got recipes tagged in, and things I don’t want to lose track of — like the check book we couldn’t find yesterday when we needed it for the contractor. It’s a complete dust covered disaster.
To complete the image, my son’s computer is set up on a card table directly behind mine, so it’s a tight squeeze with the two of us sitting back to back, clicking and pecking away.
Needless to say, my kitchen is always in some stage of being used and in a reduced space, I’m exhausted with trying to make it look reasonable, too. Good thing this month’s challenge was such a breeze — and a completely delicious one!
This month, we’ve had the opportunity to delve into Eggbeater author & chef Shuna Fish Lydon’s recipe for Caramel Cake with Caramelized Butter Frosting. Additionally, we could choose to make Alice Medrich’s Golden Vanilla Bean Caramels, but I bowed out on this one to save for another time. Many thanks to this month’s hosts, Dolores of Chronicles in Culinary Curiosity, Alex of Blondie and Brownie, and Jenny of Foray into Food, for such excellent choices. Natalie of Gluten a Go Go assisted with quantities and ingredients for alternative diets. Nice job, ladies!
Browned Butter and Caramel? Oh my. Absolutely perfect flavors for the season! Wait. Isn’t browned butter good in any season?
That’s what I thought. Now add some lovely hazelnuts and pear crisps and voila!