a little bit of this and whole lot of birthday

I have worked at my current place of employment for almost two years. And, I really like my job. Not like most people say, "Oh, I love my job!", no I really mean it. I like it. Allot. I enjoy what I do, I manage people. Specifically, really, amazingly, talented people. But above all else the reason that I like my job so much is the people that I get to be around every day. I work with people that impress me on a daily basis. My boss is one of the most intelligent people I have ever met. My fellow leaders are nothing short of incredible. My peers are unique and quirky and ridiculously smart. And with all of that going on, we never, ever forget a birthday. Not really what you thought I would say huh?! But it's true. We enjoy celebrating the day that each of us came into this world. When I absorbed my team members from the previous leader I wanted to do something special for all of them, so I created a white board and at the top of it I wrote my own name and my favorite treat - cupcakes. This one step took over on its own. Before I knew it the whole team and half the department had written their names and their favorite tasty treats. I has never taken that board down or wiped it clean. It hangs by my desk and every time I get a calendar reminder that it is someones birthday I set out on a blogging adventure to find a new recipe to try that will incorporate their favorite treat.

Friday marked another fabulous birthday :) This particular birthday was one I knew I would have fun with as the celebratory individual is pretty much game for any sweet treat. So what did I make you ask? Well I simply couldn't pick so I made two - Salted Caramel Chocolate Cupcakes and Salted Chocolate Caramel Shortcake.

Good Lord - what a hit these both turned out to be. I should take a moment here to mention: I don't bake. Yep, you heard me right. I have always been the cook but never the baker. I just never really got into it. I don't like measuring, I'm more of a cook to taste kinda girl. Turns out, this whole time I've been saying things like, "Oh my boyfriend bakes, I cook", but now that's not true. For over a year now I have been baking all kinds of things. But these two gems really take the cake, so to speak.

But what good is all this chit chat without some pictures?

Yum, now I want some more!

Both of these recipe's were adapted from things I found on some of my favorite blogs. I made a few changes so I feel that they are worth mentioning here.

Salted Caramel Chocolate Cupcakes - a creation inspired by beautyandbeard

Are you up for a little time consumption before your sugar consumption? If so these are worth both the time and the effort...

The inside of these are filled with gooey delicious homemade caramel sauce and I think making it ahead of time really cuts down on the brunt of the work.

Caramel Sauce

In a heavy bottomed sauce pan add 1 cup of sugar to 1/4 cup of water turn the stove to medium heat. You can ensure that the sugar is covered in water but try not to stir it. Once every minute for 5 minutes stir the sugar water mixture and knock up the hit a tiny notch until you are at medium high. Around the 5th minute you should notice that the sugar is starting to turn light amber. At this time add one cube of butter to the mix, continue this adding a full stick of butter until all the butter seems to be melted. Remove the pan from the heat and stir in 1/2 a cup of whipping cream and 1 1/2 teaspoons of vanilla, a few pinches of kosher or sea salt. Lightly stir until combined and immediately transfer the caramel sauce to a container to store it in.

Cupcakes

You can make your favorite chocolate cupcake recipe OR pick up a box mix and whip up some chocolate cupcakes and then let them cool completely.

Caramel Frosting

Start with 1 stick of butter at room temperature and slowly add 2 cups of powdered sugar. Start with a little mix it through and then keep adding until fully combined. Then once incorporated add 1/2 cup of the caramel sauce that you made previously. Stir together and then chill in the refrigerator. 

To complete these little delights, take a cooled cupcake and cut a 1/2 inch square out of the center. If you made moist cupcakes you will want to take a dab of frosting and place it in the hole you have created and then drizzle in the caramel sauce. If you made a more dense cupcake you can just drizzle the caramel sauce in. Then take your frosting and place an even thin layer on the top and add whatever sprinkles or toppings you care for.

Take a bite.Smile.Take another bite.

Once you have recovered from that try these remarkable little bites

Salted Chocolate Caramel Shortbread, adapted from traceysculinaryadventures

These are decadent to say the least a 1X1 inch piece is enough to curb any sweet tooth, so a 9X13 pan full feeds a crowd!

Shortbread Layer

To make the shortbread preheat the over to 325 F. Mix together in a small bowl, 2 cups flour, 2 teaspoons baking powder and 1/4 teaspoon salt.  In a large mixing bowl combine  2 sticks of butter and 1/2 cup sugar. Once the sugar and butter are combined add the dry mixture in a little bit at a time until combined. Remove the dough and hand press it into the bottom of a 9X13 pan. Bake for about 18 minutes or until lightly golden all over. Remove from oven and let sit to cool completely.

Caramel Layer

To make the caramel layer combine 1 stick of butter, 1/2 cup sugar, 2 tablespoons light corn syrup and 14 oz can of sweetened condensed milk over medium heat. Once the sugar has dissolved turn the heat up until the mixture boils and then reduce to medium low and let cook for 10 minutes or until the caramel mixture is a amber color. Pour this gooey mix over the shortbread and then chill for at least 2 hours or over night.

Once the caramel is hardened some you can make the chocolate layer.

Chocolate Layer

In a double boiler melt 8 oz of chopped dark salted chocolate, 1 stick of butter and 1 teaspoon of light corn syrup. Once this is fully melted and glossy pour over the caramel layer and let chill for an hour or so. Once it is hardened, sprinkle some kosher or sea salt on the top and use a clean dish towel to press lightly into the chocolate.

I would suggest keeping this refrigerated until about 30 minutes prior to serving, then remove and cut into small pieces.

Nibble.Nibble.Gone.

At the end of the day on Friday this was left on my desk :)

(We have a little game going on at work between a few of us, if you are a lefty you leave notes using your right hand and if you are a righty you do so with your left hand.) This was one of those notes :)

This birthday goes in the memory book for sure. :)