Caramel Cream Cookies

Hit the mark with these Goetze Caramel Cream cookies!  These bullseye-shaped caramels were my candy of choice as a kid.  Whenever we were on the road stopping to fill the car with gas, I’d pick out a package of these…  Back then, I would always poke the cream center out and give the “inferior” caramel ring to my dad to eat.  Now, I have a better appreciation for the entire caramel treat.  I’m growing up, guys!

What better way to pay homage to a childhood memory than with a cookie recipe in its honor?  This recipe concept came to me late on a Sunday night, when I knew that something was missing from my life… something chewy and salty-sweet.  The obvious next step was to dabble in the kitchen with what I had on hand.  Sometimes the best inspiration comes when you’re rummaging through the cupboard.

This cookie dough is full of brown sugar, which makes the cookies softer and chewier than a recipe that calls for white granulated sugar.  I also used brown butter instead of fresh butter so that the cookies would have a slightly nutty flavor.  The recipe calls for one egg and one egg yolk; by adding an extra egg yolk instead of an entire egg, you can create a cookie that’s more dense with a fudge-y consistency.

What do you think?  Are you a chewy cookie or crunchy cookie person?  Be sure to tag your caramel creations at @hadleygolucky on Instagram, I’d love to see what you create!

Scroll down for the recipe.

Caramel Cream Cookies

Makes about 1 dozen cookies

Ingredients:

  • 14 tablespoons unsalted butter
  • 2 cups plus 2 tablespoons AP flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 3/4 cups packed brown sugar, medium or dark
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 large egg yolk
  • 1 tablespoon vanilla extract
  • sea salt for topping
  • 1 package Goetze Caramel Creams

Instructions:

  1. Melt butter in a skillet over medium heat. Continue to cook and stir constantly until butter is a dark golden brown. Take the butter off the heat and let cool.  
  2. Preheat oven to 350 F degrees. Line 2 baking sheets with parchment paper or non-stick mats. Set aside.
  3. Whisk flour, baking soda, and baking powder together in medium bowl, and set aside.
  4. Add brown sugar and salt to bowl with cooled butter and mix until combined. Add egg and yolk and vanilla and mix until combined. Add flour mixture and mix just until completely combined.
  5. Form dough into balls, about 1 to 2 tablespoons each.  Press down a cream caramel into the center of each dough ball.  Sprinkle a pinch of sea salt on top of each cookie.
  6. Place cookies on prepared baking sheets 3 inches apart and sprinkle with sea salt. Bake at 350 degrees F 10-12 minutes until barely golden.  If they seem under-baked, that’s okay!  You want a soft cookie.  If the cream caramels aren’t melting enough, feel free to press them down into the cookie with a heatproof spatula halfway through the baking process.
  7. Let cool and enjoy!

 

 

 

Mini Edible Flower Garden

Hello folks and happy spring!  I have a lot of exciting styling jobs coming up this month, so this week I’ve been focusing on renewal and trying to fortify my life with relaxation and creativity so that I don’t burn out.

As some of you may know, I have fibromyalgia, a muscle pain and fatigue disorder.  I have to be extra careful about watching what I do so that my energy levels remain intact.  While having fibromyalgia sometimes seems like the end of the world, it has helped me weed out the clutter and realize what/who is truly important and worth spending my time on.

I’m constantly trying to focus on resilience.  I want to keep growing and creating beauty despite the challenges that I face.  I’ve found that sometimes you have to take it easy on yourself in order to push even farther toward your goals.  I think that this rule can apply to most people, whether they are facing health challenges or not.

This week, I wanted to create something light and colorful.  I’ve been missing my little garden back in Illinois, and I think this project is the next best thing.  Playing around with ganache is just as rewarding as playing in the dirt, am I right?

For this DIY dessert, I was inspired by SPOT Dessert Bar, which serves a larger potted treat garnished by a sprig of parsley, seemingly growing in the flower pot.  I decided to use edible pansy flowers instead.  Pansies are so much prettier than parsley!  I filled each mini pot with layers of ganache and streusel.

Scroll down for the recipes, and let me know how your edible garden turns out!

Ganache

Ingredients:

  • 8 ounces semisweet chocolate chips
  • 1 cup heavy whipping cream

Instructions:

  1. Bring cream to a simmer on the stove.
  2. Pour cream over chocolate and let sit for one minute.
  3. Slowly whisk the chocolate and cream, starting from the center.  It will soon have a soupy consistency.  Let set, and it will become thicker like frosting.

Streusel

Ingredients:

  1. 1 1/2 cups all purpose flour
  2. 1/2 cup brown sugar
  3. 6 ounces butter
  4. 1/4 teaspoon salt
  5. 1 teaspoon cinnamon

Instructions:

  1. Over low heat, melt butter in a pot over the stove.
  2. Add all the other ingredients and fully incorporate.

Assembly: Pour alternating layers of streusel and ganache into the mini flower pots.  Start with the streusel, so that the ganache doesn’t escape out of any holes on the bottom of the pot.  Garnish with an edible flower, such as a pansy.  I picked these up from Eataly.