For the next few days we are going to be talking about LOVE and of course, desserts. For many of us we think that LOVE only comes once a year February 14, but it doesn’t it takes place all year round 365 days. Some of us thinks that the red balloons, stuffed animals, lingerie, and candy is love but it’s far from it. So if this is the case, then why do relationships end Feb. 15 if this is love? It seems to me that this is not true love. The love for our desserts is one thing but how about true love for ourselves and others?
Love is expressed as an action and experienced as a feeling. Love encompasses compassion, tolerance, endurance, support, faith, determination and more. Love reaches beyond romance and embraces us in all walks of life as we encounter one another and make choices about respecting and caring.
On your mark….get set….go! Love begins with you. You have to set the stage for love, not cupid shooting arrows at you. Love is you having self-respect (character) being who you are all the time, not trying to impress people for the moment; your conduct how you handle yourself like a mature person. Love shows us how not to have fear and teaches us to be patient.
Love is a good marriage it stays together like chocolate and caramel. Chocolate is an intimate form of communication, a sharing of deep, dark secrets. Caramel is sweet and thick that clings to chocolate along with a few nuts. Chocolate and Caramel is like two people who are in love with each other, that will never be broken despite a few nuts here and there.
This recipe is a Caramel Turtle Bar, with a buttery crust, crunchy pecans, luscious caramel filling, and chocolate.
(1 stick + 6 T.) butter, melted @ room temp. 1/2 cup light brown sugar
1/2 cup light brown sugar 2 cup flour
2 cups coarsely chopped pecans 1/2 cup butter, cut into chunks
1 cup light brown sugar 1/2 cup light corn syrup
3/4 cup heavy cream 1/4 t. salt
2 oz. (1/2 cup) good- quality bittersweet chocolate finely chopped
1/4 cup + 2 T. heavy cream
1. Preheat oven to 325 F. Line a 13 x 9″ baking pan with foil or parchment paper letting the ends overhanging the edges for easy removal. Lightly coat the sides of the pan with nonstick cooking spray or oil to prevent the caramel from sticking.
2. In a medium bowl stir together the butter, brown sugar, and salt. Stir in the flour to make a stiff dough, press the mixture evenly into the bottom of the pan, prick the dough all over with a fork. Refrigerate the pan for 30 minutes ( or freeze for 5 – 7 mins.), until the dough is firm
3. Bake the dough for 20 mins., and then decrease the temperature to 300 F and bake for 15 minutes until the crust is golden brown.
Topping: Sprinkle the chopped pecans evenly over crust.
1. In a heavy medium saucepan, bring the brown sugar, cream, butter, corn syrup, and salt to boil over medium-high heat, stirring until all the ingredients are melted and smooth. Let the mixture continue to boil, w/out stirring, until a candy thermometer registers 240 F, about 6 minutes more. Turn off the heat and immediately (be careful) pour over crust. Let the bars cool completely, about 2 hrs., before adding the ganache.
1. In a small saucepan bring the heavy cream to a boil, place the chopped chocolate in a small bowl. Pour the heavy cream over the chocolate, let it sit for 3 mins., stirring gently with a rubber spatula until well combined.
2. Fill a pastry bag with tip #5, or zip-top plastic bag with the ganache, snip off one end, and drizzle the ganache over the bars. (if you have extra ganache keep it in the fridge for up to 5 days). Let the ganache set, 30 mins. – 1 hr., Carefully lift the bars using the foil sides and transfer them to a cutting board. Separate the foil from the bars by using a spatula between them. Cut into squares 1 1/2″ or hearts. They stay fresh @ room temperature for up to 1 week.