This Wilton one has not been my favorite.  Evey time I used it I would remind myself to be on the look out for a new one!  So this December I broke down and bought another Kuhn Rikon.  I was excited to have new discs: a snowman, candy cane and pumpkin!

Once again, The Brown Eyed Baker proves to be my favorite cooking blog ever!  Her caramel sauce is amazing.  I made it last night and wanted to eat the entire batch!  Go to her blog for a complete step by step (with photos) tutorial.  She makes her’s “salted”.  I left out the salt in mine because I was taking it to a shower & not sure if the salted flavor would go over.  If you just want the recipe here it is:

2 cups granulated sugar
12 tablespoons unsalted butter, at room temperature, cut into pieces
1 cup heavy cream, at room temperature

You heat the 2 cups of sugar in a sauce pan until it is melted.  This takes a while & I was convinced it would never melt!  But it does.  Cook the sugar until it is a dark amberish-redding-orangish color (350 degrees)  I didn’t use a thermomater – you can tell when it is cooked.  If you over cook it it will taste burnt – mine was right on the fine line of not being burnt.

Then add the butter and stir in until melted.  Then turn off the heat and add the cream until all mixed in.  Let it sit for about 10 minutes & you’re ready to gobble it down!!

I have spent my life looking for the perfect brownie recipe from scratch.  I try a brownie recipe only to find that they are dry or crumbly, or bland, or just not like the yummy box mix!  I found this recipe on Brown Eyed Baker – she is amazing and recipes are amazing!  She said the recipe is from Cook’s Illustrated.  Wherever it’s from doesn’t matter – what matters that they are amazing!  They are chewy and chocolaty and everything a brownie should be.  This is now the brownie recipe I will always go to!! 

Chewy Brownies

Yield: 24 brownies
1/3 cup Dutch-processed cocoa
½ cup plus 2 Tablespoons boiling water
2 ounces unsweetened chocolate, finely chopped
4 tablespoons (½ stick) unsalted butter, melted
½ cup plus 2 Tablespoons vegetable oil
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
2½ cups (17½ ounces) sugar
1¾ cups (8¾ ounces) all-purpose flour
¾ teaspoon salt
6 ounces bittersweet chocolate, cut into ½-inch pieces

1. Adjust oven rack to lowest position and heat oven to 350 degrees F. Line a 9×13-inch baking pan with foil, leaving about a one-inch overhang on all sides. Spray with nonstick cooking spray.
2. Whisk cocoa and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.
3. Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and cool 1½ hours.
4. Using foil overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into 2-inch squares and serve. Brownies can be stored in an airtight container at room temperature for up to 4 days.
(From Cook’s Illustrated, March & April 2010 issue)

Marshmallow Crunch Brownie BarsI found this recipe from Brown Eyed Baker and they are the best bars I have ever had! The recipe was easy to follow and they come out looking beautiful. It is my new favorite recipe!