Adapted from: ‘Ovenly’ by Agatha Kulaga & Erin Patinkin
Yield: 24 Cookies
It’s been a little while since I’ve had the opportunity to post anything as I have been crazy busy at work and when I got home all I wanted to do is sleep. With things finally settling down (sort of) I wanted to make something for my gluten intolerant friend at work as she has been amazingly supportive.
I found this receipe in one of my latest Amazon purchases, and after a little tweaking I think it makes a great cookie – lovely and crispy on the outside but wonderfully chewy on the inside. It’s also a snap to make and can be thrown together at the last minute. Try and use the best quality maple syrup you can find and leave the skins on the hazelnuts after toasting.
Salted Caramel adapted from: http://sallysbakingaddiction.com
Yield: 1 Bundt Cake
Gorgeous cake with a wonderful crown of salted caramel and nuts
You may call me crazy but I actually love caramel more than chocolate! I was introduced to salted caramel several years ago by one of my wonderful sister’s and became instantly addicted. There is something about salty and sweet that I can’t get enough of! Maple syrup and bacon, apple and cheese, watermelon and feta, chocolate and pretzels… the list goes on!
Combining the salted caramel with some toasted hazelnuts and slivered almonds onto of a tender, buttery cake just seemed like a natural step with my obsession. However, the salted caramel is amazing on a good quality vanilla ice-cream, or pancakes, or for any receipe you may have that you think could use a dollop of awesomeness!
Make sure that you don’t wait more than 5-10 minutes after you finish baking to flip the cake over to remove the pan or the caramel will set and stick to the sides of the pan and make a mess to remove. Yes, I do speak from experience… may have gotten a little distracted looking at cookbooks on Amazon… oops! No matter what this cake is a keeper!