Let’s just say this post has been a long time coming; this is definitely a favorite in my immense arsenal of dessert recipes. If there’s one thing to make when you want to impress, perhaps before asking for a big favor, it’s these irresistible bites of thick and gooey caramel sandwiched between buttery, crumbly shortbread and velvety chocolate. I like to use dark chocolate to help balance out the sweetness of the caramel, and if you’re feelin’ fancy, a sprinkle of flaky sea salt on top won’t hurt one bit.
Find the recipe for caramel shortbread squares here. Enjoy!
My favorite sweet, hands down, is a macaron. A perfect shell on the outside, chewiness on the inside, and bursting with whatever filling your heart desires. It was actually only a little over a year ago that I tried a macaron, but ever since that first bite I was madly in love. A bit pricey, yes, but oh-so worth it. But… what if I were to try making my own?
For my first few attempts at macaron-making, I used the adorable I ♥ Macarons by Hisako Ogita as my guide. This book has some wonderful tips and flavor combination ideas, but sadly the base macaron recipe didn’t work out too well for me. I turned to the internet for some research and stumbled upon this post on the lovely blog The Traveler’s Lunchbox. I gave Melissa’s instructions a try and voilà! My new go-to macaron recipe. I have yet to try more adventurous flavor combinations, but I thought I’d share a few photos of my first successful macaron batch– chocolate with Nutella filling.