DULCE DE LECHE TWIX BARS

 dULCE DE LECHE TWIX BARS

INGREDIENTS

SHORTBREAD CRUST:

·         10 tablespoons (5 ounces) butter, room temperature (I use salted butter)

·         2/3 cup (5 ounces) packed light brown sugar

·         1 cup (4 ounces) almond flour

·         1 1/2 cups (7.5 ounces) all-purpose flour

·         1/2 teaspoon salt (I use coarse, kosher salt)

DULCE DE LECHE/CARAMEL LAYER:

·         10 tablespoons (5 ounces) butter (I use salted butter)

·         1/2 cup (3.75 ounces) granulated sugar

·         1/3 cup light corn syrup

·         14-ounce can sweetened condensed milk

·         1/4 teaspoon salt (I user coarse, kosher salt)

·         1 teaspoon vanilla extract

CHOCOLATE GANACHE:

·         3/4 cup good-quality chocolate chips or chopped chocolate, semi-sweet

·         1/2 cup heavy cream

·         Fine sea salt for the top, optional

1.      Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch metal baking pan with cooking spray (or line with parchment). I haven't tried making these in a glass pan - if doing so, decrease the oven temp to 325 degrees. Set the pan aside.

2.      For the crust, combine all the crust ingredients in a bowl and mix with a handheld or electric stand mixer until evenly combined and no streaks of flour or butter remain, 1-2 minutes. Press the dough evenly in the bottom of the prepared pan. Bake for 13-15 minutes until lightly golden around the edges. Let cool while making the caramel.

3.      For the dulce de leche layer, in a medium pot, combine the all of the caramel ingredients except the vanilla and heat over medium or medium-low heat, stirring constantly with a rubber spatula. Bring the mixture to a gentle boil, scraping the bottom of the pot continuously, and cook for 10 minutes until it changes to a light golden brown color (don't overcook! if the color is changing quickly, don't cook for the full 10 minutes - I keep my heat moderated pretty low, if your heat is higher, the caramel may cook faster). Moderate the heat, especially if it begins to burn on the bottom. Off the heat, stir in the vanilla and immediately pour the caramel over the shortbread crust and spread evenly.

4.      Refrigerate the bars until the caramel is cooled and set, about 30-45 minutes.

5.      For the chocolate ganache, place the chocolate chips or chopped chocolate in a medium bowl. Heat the cream to just below a simmer and pour over the chocolate. Let sit for 1-2 minutes. Stir or whisk until the chocolate chips melt and become smooth. The mixture will go from looking grainy to smooth and glossy. Spread the ganache over the set caramel layer. Sprinkle with sea salt, if desired. Refrigerate until the chocolate layer is set, about an hour.

6.      Cut into slices or squares. To cut neatly, run a sharp knife or bench knife under hot water, wipe dry and slice (repeating as necessary and wiping the knife clean, if needed). If the bars have been refrigerated for a while, let them sit at room temperature for 15 minutes or so to make cutting easier. Refrigerate bars if not serving them within a couple of hours.

 https://www.melskitchencafe.com/homemade-twix-bars/?

Window/Glass Cleaner

 

Window/Glass Cleaner

6 Tbsp vinegar

4 Tbsp rubbing alcohol

Fill water to 32 oz line on spray bottle

Orange Rolls

Orange Rolls

Ingredients

Dough

• 1/2 cup warm milk
• 1/2 cup orange juice
• 1 tablespoon instant dry yeast
• 1 tablespoon white granulated sugar
• 1 teaspoon salt
• 3 tablespoons salted butter softened
• 1 large egg
• 3 to 3 1/4 cups all-purpose flour

Filling

• 1/2 cup salted butter softened
• 1 cup white granulated sugar
• 2 tablespoons orange zest

Orange Glaze

• 4 ounces cream cheese softened
• 1/4 cup salted butter softened
• 1-1 ½ cups powdered sugar
• 1/4 teaspoon orange extract
• 1 to 2 tablespoons orange juice

Instructions

1.                In the bowl of a stand mixer, combine warm milk, orange juice, yeast, sugar, salt, butter, and eggs. Add in flour. Using a dough hook, turn the mixer on to a low speed.

2.      Once the flour starts to incorporate into the dough, increase the speed to medium. Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be soft and tacky, but not stick to your hands. Add more or less flour until the dough reaches the desired consistency.

3.      Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.

4.      Lightly grease a 9x13 pan. On a clean surface, roll the dough into a 12-inch by 18-inch rectangle.

5.      In a small mixing bowl, combine the butter, sugar, and orange zest. Spread in an even layer on top of the dough, leaving 1/2 inch on the top edge. Roll up tightly lengthwise so you have one long roll. Use a sharp serrated knife to cut the dough into 12 even slices.

6.      Place the slices into a lightly greased 9x13 pan. Cover and let rise 30 to 45 minutes.

7.      Preheat oven to 350 degrees. Bake the rolls for about 20-25 minutes, until just kissed with brown on top.

8.      While the orange rolls are baking, make the cream cheese glaze by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip in powdered sugar and orange extract. Add enough orange juice to achieve a soft, easily spreadable consistency.

9.      Frost the rolls while still warm. Serve immediately or cool and store. Stays good for 4 to 5 days.

https://thestayathomechef.com/orange-rolls/#jump-to-recipe

Crockpot Chicken Tacos

Crock Pot Chicken Tacos

 

Ingredients

·        4 skinless boneless chicken breast halves

·        1 cup salsa

·        1 cup canned diced tomatoes with chiles drained or 1 can Rotel

·        1 package taco seasoning or 2 Tablespoons homemade taco seasoning

·        ½ onion diced

 

Instructions

1.               Combine salsa, canned tomatoes, and taco seasoning.

2.     Place onions & chicken in the slow cooker and top with tomato mixture.

3.     Cook on low 7-8 hours or high 3-4 hours.

4.     Remove chicken from slow cooker and shred. Return to slow cooker and stir in juices.

5.     Serve in taco shells or street taco tortillas with sour cream, avocado, lettuce, olives, etc.

https://www.spendwithpennies.com/crockpot-chicken-tacos/#wprm-recipe-container-137191