Dulce de Leche

Dulce de leche is a creamy caramel sauce, tradiationally made by cooking milk and sugar until caramelized. The slow heating of sweetened milk changed the color and flavor by a Maillard reaction. The easiest and most popular way this is made at home today is by cooking a can of sweetened condensed milk. However, there are several methods of doing this. You can cook the milk in the can, or take it out. Use the stove, oven or the microwave. In my opinion, the darker the milk is, the better (as long as it isn't burnt) but you can make a lighter caramel if desired.

1. In the can, on the stove: Peel any paper labels off the can and place in a pot of water, ensuring the can is submerged. Boil for 2-4 hours. Several cans can be cooked at a time this way, limited only by the size of the pot. Ensure the water level remains so that the cans are submerged. If kept at a rolling boil, it will take closer to two hours. If simmering, it will take longer. However, the milk is not likely to burn quickly, so always cook longer rather than shorter. You can also always pop open the can to check the color.
2. In the can, in the oven: Peel any paper labels off the can and place in a pot or pan of water, ensuring the can is submerged. Place in the oven and cook a few hours. A higher oven temperature will actually cook in less time than boiling.
3. Out of the can, on the stove: Pour milk into a pot and cook over medium-low heat, stirring often until of desired color.
4. Out of the can, in the microwave: Pour milk into a bowl, cook in one minute intervals on medium (50%) power, stirring each time until of desired color.
   

Coconut Candy Squares

Sometimes, I create my own recipes using inspiration from others I saw as the basis for my creation. Sometimes I create my own recipes completely on a whim. This recipe is a combination of both, but my real inspiration came from the cupboards. I like to try to use up what I consider my "basket ingredinets" - those are those small quantities of random ingredients you have lying around that you would like to use before they go bad. I combined cracker crumbs, cereal, coconut, and milk chocoalte into this very rich, very very sweet candy-like bar that is sticky and ooey-gooey delicious. 

Coconut Candy Squares
CRUST
1/2 cup butter or hard margarine, melted
1/2 cup packed light brown sugar
1 cup honey nut flavored oat cereal O's, crushed
1/4 cup honey graham cracker crumbs
1/3 cup all-purpose (plain) flour
COCONUT FILLING
2 cups flaked coconut
1 can (300mL or 10 ounces) sweetened condensed milk
CHOCOLATE TOPPING
1 1/2 cups chopped milk chocolate (or milk chocolate chips)

Preheat oven to 350◦F. Line an 8x8 inch square pan with parchment paper.
CRUST: In a medium bowl, stir together the butter and sugar. Add remaining ingredients, mix well. Press firmly into prepared pan. Bake for ten minutes.
COCONUT FILLING: Sprinkle one cup of the coconut evenly over the hot crust. Drizzle evenly with the milk. Sprinkle evenly with remaining one cup coconut. Bake for another 15 minutes.
CHOCOLATE TOPPING: Melt the chocolate until smooth. Pour evenly over coconut filling. Let cool, then chill until firm. Cut into squares. 

These are messy and soft, so they are better kept in the refrigerator but they do keep well. Don't wait too long to cut them or the chocolate will get too hard and crack, though milk chocolate does tend to stay softer. A long, sharp knife dipped in hot water and wiped off helps. Although these have three layers, they don't require a lot of ingredients and are quick and easy to make. 

S'more Bars with Caramel Drizzle

S'more Bars with Caramel Drizzle
1/2 cup butter or hard margarine, melted
1 1/2 cups graham cracker crumbs
1 can (14 ounces/350mL) sweetened condensed milk
2 cups milk chocolate chips
2 1/2 cups miniature marshmallows
caramel sauce, to drizzle, optional
additional milk chocolate chips, chocolate sprinkles, or chopped chocolate, optional

Preheat oven to 350◦F. Melt the butter and pour it in a 9x13 inch rectangular baking pan, tilting to coat pan.
Sprinkle the graham crumbs over top and press down.
Pour the milk in an even layer over the crumbs.
Sprinkle the chocolate chips over evenly.
Sprinkle the marshmallows on top.
Bake for 30 minutes.
Remove from oven and drizzle with caramel sauce, then sprinkle on additional chocolate chips.

This is a really quick and easy recipe - no mixing bowl involved! They aren't exactly like s'more bars, but similar. I added the caramel drizzle on top for a little extra garnish and to make them a bit more special, but it is completely optional. You can use purchased or homemade, I will share my go-to recipe tomorrow. Be sure to cut these before refrigerating, as they will become pretty firm. They are probably better stored at room temperature, but can be refrigerated to firm up a bit after cutting. 

Macaroon Easter Nests

I have never made macaroons before. I don't even think I have tried one before. I have always wanted to make them, but I'm just not a huge fan of coconut so they were not high up on my list. However, my mother recently did make some for the Easter season. Of course, these are chocolate macaroons. They feature three candy coated chocolate eggs in the middle, so they resemble little Easter nests. They are colorful and chocolaty. Jelly beans or solid chocolate eggs could also be used in the center, but I think these are the most realistic (and tasty). 
This macaroon recipe is quite different from a typical macaroon recipe. While most macaroon recipes get their body from egg whites beaten until stiff, this recipe does not contain any eggs. It does contain a large amount of coconut, and sweetened condensed milk. In addition, these macaroons are chocolate  and the chocolate flavor actually comes from a package of instant chocolate pudding mix, which becomes moistened when mixed with the milk, but not of actual pudding consistency.  The macaroons are then baked, like most macaroon and cookie recipes, and the eggs are pressed in. 
The idea for these Easter nests works with several different cookie recipes, including macaroons, haystacks, and no bake oat drop cookies (see April 9th, 2012). Chocolate cookie recipes work the best. Jelly beans, chocolate eggs, and candy eggs may all be used. 

Chocolate Crumb Cake Bars

Although I am not usually one to use a cake mix, I broke down and used one for this recipe. We always seem to have a cake mix lying around the house anyway, it's one of those, it's on sale so I'll buy it things. The cake mix will probably never get used for an actual cake, since I insist on making them from scratch, so I decided to use it in this recipe. It is difficult to use a homemade dry cake mix for this recipe, since you are not actually making a cake with it, and crucial ingredients will be missing. The cake mix worked well in these squares, which are rich, very chocolatey, and delicious! They are also incredibly quick and easy to make and serve.

Chocolate Crumb Cake Bars
1 can (300 mL or 11 ounces) sweetened condensed milk
1 cup semi-sweet chocolate chips
1 teaspoon vanilla extract
1 box Devil's food cake mix, 2 layer size
1 large egg, beaten
1/4 cup cooking oil

Preheat oven to 350◦F. Line a 9x13 inch rectangular baking pan with parchment paper.
In a small saucepan, heat the milk, chocolate chips, and vanilla over medium heat, stirring until melted and smooth.
In a large bowl, crumble the cake mix, egg, and oil together. Reserve about 3/4 cup for the topping. Press remaining mixture into prepared pan.
Pour milk mixture evenly over crust in pan. Scatter reserved crumbs over top. Bake for about 25 minutes. 

Chewy Candy Squares

This recipe comes from Company's Coming "150 Delicious Squares". Since I had half a block of cream cheese leftover from my Strawberry Cheesecake Brownies, I decided to use it. I found another square recipe that calls for half a block of cream cheese. This time though, the cream cheese is just a small addition to the filling, and the taste doesn't really come through. I also needed to find a recipe without strawberries, because surprisingly, not everyone in the house enjoys strawberries. The only problem now though, is that these squares only use half a can of sweetened condensed milk, and now I have to find a another recipe to make that uses half a can. Oh well, I''ll just have to bake again soon! These squares are quite good and sweet. I really like the crust. The nuts or coconut in the filling get nicely toasted when baked in the oven uncovered, which brings out their flavor. The recipe calls for walnuts, but I don't usually bake with nuts, and I had coconut on hand, so I decided to try that instead. It worked very nicely. The chocolate icing is different from standard icings, it is actually more like a glaze. It doesn't contain any icing sugar, but it does have some cream cheese and sweetened condensed milk. Frosting the squares while they are hot works very well. These squares must be kept refrigerated.

Chewy Candy Squares
CRUST
1/2 cup butter or hard margarine
1 cup packed brown sugar
1 large egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose (plain) flour
1 cup quick-cooking rolled oats
1/2 teaspoon baking soda
1/2 teaspoon salt
FILLING
2/3 cup (150mL) sweetened condensed milk
4 ounces (125 grams) cream cheese, softened (that's half a block)
1/2 teaspoon vanilla extract
1/2 cup finely chopped nuts or unsweetened shredded coconut
ICING
3 Tablespoons reserved milk mixture (from filling) 
1/3 cup semi-sweet chocolate chips
4 teaspoons milk

Preheat oven to 350◦F. Grease or line an 8x8 or 9x9 inch square pan.
CRUST: In a large bowl, beat butter, sugar, egg and vanilla. Add remaining ingredients. Press into prepared pan.
FILLING: In a small bowl, beat the milk, cream cheese, and vanilla together. Reserve three tablespoons of this mixture. Pour over bottom layer. Sprinkle with nuts or coconut. Bake for about 30 minutes or until set. 
ICING: In a small saucepan, melt reserved milk mixture with chocolate chips. Add milk, one teaspoon at a time, to form an icing that can be drizzled from a spoon. Spread over squares as soon as they come out of the oven.

Paré, Jean. "Chewy Candy Bars." Recipe. 150 Delicious Squares, Edmonton Alberta: Company's Coming Publishing Limited, 1981. 113.

Sweetened Condensed Milk

Sweetened condensed milk is the great base to a variety of delectable squares. It can also be the foundation of many cookies, cakes, cheesecakes, and beverages. Although they share many similar characteristics, do not confuse sweetened condensed milk with evaporated milk. Evaporated milk is made by evaporating sixty percent of the water from fresh milk, processing, and canning, so that it becomes shelf-stable. Sweetened condensed milk is also derived from fresh cows milk with water taken out, but a great amount of sugar is added to it, yielding a thick, sticky, sweet product. These two milks can never be substituted for one another, as they have very different consistencies and sweetness. Another big difference, is that evaporated milk is quite cheap, while sweetened condensed milk can be quite pricey. Good news: it is possible to make your own sweetened condensed milk at home; it is quick, easy, and cost-efficient. Give it a try!

1 cup skim milk powder
2/3 cup granulated sugar
1/3 cup water
¼ cup butter or hard margarine

Process in a blender until smooth. Makes the equivalent of one (300 mL) can.

10 Things You Will Always Find In My Cupboard

1.  Flour: The base for the majority of baked goods, you can't do much without flour.
2. Sugar: Can you imagine eating a cake (and frosting) without sugar? Neither can I!
3. Baking Powder: Your baked items won't look very impressive if they are as flat as a pancake.
4. Vanilla: Even though most recipes only call for a teaspoon or so of this flavouring, it goes a long way and really enhances the flavour of those goodies.
5. Chocolate Chips: Many of the recipes I make have chocolate chips. We have some real chocolate lovers at this house and chocolate just makes everything so much better.
6. Sweetened Condensed Milk: A fabulous, conveinent base for many baked goods, especially squares, you will never find a proper substitute for this.
7. Rolled Oats: Add texture and heartiness to many baked goods, especially muffins, squares, and cookies, oats are also good for breakfast.
8. Oil: When butter or margarine just wont do, oil is the way to go. Makes excellent stir-frys and extra moist cakes.
9. Cereal: You'd be surprised how many recipes include cereal, no matter what kind! Even savoury dishes and dinners use cereal from time to time.
10. Pasta: A great base for any dish when you just don't know what to cook. Pasta is so versatile and comes in so many different shapes and sizes.