Audax Artifex was our January 2012 Daring Bakers’ host. Aud worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens!

For my fist ever Daring Bakers challenge I had to make scones. This is some thing that i have done many times before but it's so good so I didn't mind at all! Moreover, it was a new kind of recipe and not at all as the ones I usually make. I use more of a Brittish style of recipe when I do mine, which has sour milk in it.

I thought that it would be a nice thing to do them for breakfast since its Friday after all :) And as scones are made quite quickly I didnät have to get up too early to make them. My boyfriend really liked the effort since we usually can't eat breakfast togeher.



These tasted great even though my dough was a little to wet. The rised very well and hade a very nice texture. I also noticed that the where lighter than the ones with sour milk in them. But i did miss that sour taste you get from the sour milk. And I will probably keep making the brittish scones but it's is good to have tried a new recipe and it's nothing wrong with this one I just prefer the taste of the brittish ones.



I didn't add anything to my scones but I think it would be great to have some herbs in them or rassins as Audax suggested. Maby even blueberries would make them even more delicious, but I'll have to wait for summer to arrive before I can try that.

The recipe can be found here: Audax Artifex

Posted this amazin recipe once before so i'm not gonna write a whole lot about it this time. Plus I'm to tired to write anything at all, just wanted to get it up.



What I will say though is that DON'T DO OTHER THINGS AS YOU'RE MAKING THE CARAMEL! I did this because i hade so much to do so I had to do several things at the same time. I thought I could melt make the caramel on low heat and that it would be okey but no. It wasn't terrible burt but on the edges you could taste just a bit of the burnt taste. But people still liked them so I guess I can't be to hard on my self.



Recipe from: The Cherry On Top

What You Need

For crust:
2 sticks unsalted butter, softened
2/3 cup packed brown sugar
2 2/3 cups all-purpose flour
½ teaspoon salt

For topping:
1 stick (½ cup) unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 tablespoons heavy cream
2 cups chopped pecans

What You Need to Do

Preheat the oven to 350ºF and line a 9×13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.

First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.

Press the crust into the foil-lined pan and bake for 18 minutes until golden brown.

While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.

Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.

Return the pan to the oven and bake an additional 18 minutes (I will reduce the time to 16 minutes for a softer caramel. But this i just a matter of taste so if you want it harder keep the 18 minutes or even up to 20 minutes).

Remove the pan and allow the bars to fully cool in the pan.

Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.

The second recipe from my birthday party is my absolute favourit! Salted Caramel Cupcakes! I absolutelly love them, nothing comares! I'm a lover of sweet caramel, always have been and will always be! But I also love salt! I can eat sea salt out of the box, I know it's bad and kind of gross but its just so good! So these cupcakes are just the right thing for me!



Next time I will add just a wee bit more salt though. I like to get that sting that you can get from salt when it's in something sweet. Maby put some sea salt on the top so it can work both as a decoration and make them even more tastefull.

And there is one more thing that make these thing a part of heaven. They have a caramel filled center! How can you say no to that! And when you make mini cupcakes, as these are, it's even better. I did make regulare cupcakes once and they need a bit more filling as they are bigger.



The recipe is from 52 Kitchen Adventures

Note: This time I didn't make the caramel as it says in the recipe, I just made dulce de leche instead becase it's a bit easier even if it takes much longer. To make it you just put a can of sweetened condensed milk in a pot and cover the whole can with water and let it cook for 2-3 hours. Yes it is a long time but you don't have any risk of burning and you just have to make sure that it's covered with water the whole time. When it's done let it cool and then just follow the recipe.

Salted Caramel Cupcakes

Makes 15 regular cupcakes

Brown Sugar Cupcakes

• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon sea salt
• 1 stick of unsalted butter, at room temperature
• 1 cup plus 2 tablespoons packed light brown sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla
• 1/2 cup plus 2 tablespoons buttermilk

Preheat oven to 325 °F. Line muffin tin with paper or foil liners.

In a medium bowl, combine flour, baking powder and salt.

In a large bowl, cream butter and brown sugar until pale and fluffy. Add eggs one at a time, beating after each until fully incorporated. Mix in vanilla extract. Add flour mixture to wet ingredients in 3 batches, alternating with 1/2 of the buttermilk, stirring after each until everything is combined.

Pour batter into prepared muffin tin until each liner is 3/4 full. Bake for around 25 minutes or until a toothpick inserted in the center comes out clean.

Salted Caramel Filling

• 1/2 cup sugar
• 3 tablespoons salted butter, cubed
• 1/4 cup plus 1 tablespoons heavy cream, at room temperature

In a medium saucepan, cook the sugar over medium heat, whisking as it melts. When it turns a deep amber color, add the butter and stir until it is melted. Add the heavy cream and whisk until the caramel is smooth. Remove from heat and let cool.

Using a large pastry tip or a paring knife, cut a small round piece out of the top of each cupcake. Pour in around 1-2 teaspoons of caramel. (To see a good description of how to do this go to 52 Kitchen Adventures)

Salted Caramel Buttercream Frosting

• 1/4 cup granulated sugar
• 2 tablespoons water
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1 stick salted butter
• 1 stick unsalted butter
• 1/2 teaspoon sea salt
• 1 1/2 cups powdered sugar, sifted
• Fleur de sel for sprinkling (optional)

In a medium saucepan, combine sugar and water and cook over medium-high heat. Boil without stirring until it turns a deep amber color. Remove from heat and slowly pour in cream and vanilla, whisking until it is very smooth. Let cool for around 20 minutes, until it’s just barely warm and still pourable.

Meanwhile, beat butter and salt together until light and fluffy. Add powdered sugar and beat until thoroughly combined. Pour in the cooled caramel and beat on medium-high speed until light and airy (around 2 minutes). Spread or pipe onto filled cupcakes (if frosting is too runny, the caramel was too warm when added – refrigerate for around 15-20 minutes until frosting is stiffer). Sprinkle each cupcake with a small pinch of fleur de sel.

The first cookies I baked for my birthday was the so called "farm cookies". I have no idea if they have an english name but farm cookies is the swedish name directly translated.

Haven't done that much baking lately, didn't have the time during the holydays but now I'm back! Had my b-day party today, well wasn't a party really but we can pretend that it was anyway.