Spinach Quiche (paleo, Whole30)

Spinach Quiche - made October 30, 2013 from Paleo Diet Lifestyle

Ooh, look, something healthy on my blog - can you believe it?  AND, I actually ate it too. This is a spinach quiche that is paleo friendly and Whole 30 compliant.  I heard about Whole 30 from online fitness friends and, in seeking to shed some poundage before the holiday eating begins, I thought I'd give it a try. I want the wiggle room in my waistband for the serious holiday eating, you know.  And that was even after I found out eating the Whole 30 way means no sugar, no dairy, no grains, no legumes and, for any drinkers out there (I'm not one), no alcohol.  In other words, all the food that makes life worth living are probably not on this eating plan.  The lengths I go to in order to keep my clothes fitting, preferably loosely.

I will confess up front that I did not make it the whole 30 days.  I lasted 11 days and lost 3 pounds which so far have remained off.  It was too restrictive for me with my baking tendencies and social life of eating out.  But hey, while I was on the program, this quiche met all the Whole 30 guidelines.  As long as you use canned coconut milk instead of the one in cartons (try an Asian grocery store or the Asian aisle at Target or regular grocery stores for canned coconut milk).  And preferably organic spinach if you can get it.  Cage-free eggs help too.  You get where I'm going with this: all natural, healthy ingredients grown and harvested in the most humane way possible with very little to no additives and preservatives. I like eggs and I don't mind spinach if it's cooked enough and I can eat it with something else.  This quiche was easy to make but I forgot to salt and pepper it before I baked it so it came out a little bland.  But it was decent and filling. If I sound lukewarm about it, well, yeah, it's because it doesn't have cheese, milk or a crust underneath it.  But it'll do.

5 large eggs
1 ½ cups fresh spinach, chopped
½ medium onion, chopped
1 clove garlic, minced
½ cup coconut milk (canned)
½ tsp baking powder
Sea salt and freshly ground black pepper to taste

1. Preheat oven to 350 degrees F.
2. In a large bowl, whisk the eggs and coconut milk together. Continue whisking while adding the rest of the ingredients.
3. Grease a 9” pie dish and pouring in the mixture. Bake the quiche for about 30 minutes, or until cooked through in the center.

Mississippi Mud Brownie Pie

Mississippi Mud Brownie Pie - made November 9, 2013 from Key Ingredient

I'm renaming this pie to make it a little more descriptive.  The pictures don't look as good as if I had taken them when the frosting wasn't set and still glossy.  But when it sets, the chocolate appears dull.  Fortunately, that didn't affect the taste.  With its original elements of chocolate, marshmallows and more chocolate, this defines Mississippi Mud the way it should be.  As is my new habit, I swapped out the marshmallows called for in the original recipe with Midnight Milky Ways from my Halloween candy stash. I was dealing with a bunch of coughing and sneezing on Halloween so I ended up NOT passing any candy out that night (parents can thank me for not sneezing on their little costumed darlings).  Which meant I was left with the bags I had bought beforehand, unopened and with absolutely no interest on my part in consuming them.  Except in baked books. 

This was called a "pie" so I baked it in a 9-inch round springform as it called for but I think it would've been better either in an actual pie pan for that pie authenticity or even in an 8-inch square baking pan to easier cutting and portioning to give away.  Because you know I only bake to give away. Whichever pan you bake it in, you're probably going to want to cut this into small pieces.  I thought the brownie part was really good, moist and fudgy.  I'm less enamoured of the Midnight Milky Ways; while they're a better substitute for me than pure marshmallows because I don't like marshmallows, I didn't like them in this as much as I did in the Mississippi Mud Brownies I made previously.  And I think that's because I didn't like the frosting on this one - it was too sweet for me and somewhat gritty.  I think it would've been better with a cooked frosting or at least something hot enough to melt the powdered sugar and make a smoother frosting.  As it was, the topping made this a little too rich for my blood.  If I did it over again, I would keep the brownie base, top it with chunks of Milky Way Caramels and drizzle it with a little chocolate frosting but not blanket it completely. Sometimes less is more.

3/4 cup flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder, sifted
1 teaspoon baking powder
1/4 teaspoon salt
4 ounces butter, melted
2 large eggs, beaten
2 teaspoons vanilla
1/2 cup chopped toasted pecans, optional (I left them out)
1 cup chopped Midnight Milky Ways

Frosting
2 ounces butter, melted
1 ounce (1/4 cup) cocoa powder, sifted 
2 ounces (1/4 cup) evaporated milk
8 ounces (1 cup) powdered sugar, sifted

1. Preheat the oven to 350 degrees. Butter a 9 inch spring form pan set aside. 
2. Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. 
3. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. 
4. Pour into the prepared pan. Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. 
5. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top. 
6. To make the chocolate frosting mix all ingredients together in a bowl, beating with an electric whisk until smooth and thick. Spread on the hot marshmallows. Let cool completely. Cut into wedges to serve.

Bakery Review: Sheng Kee

Sheng Kee Bakery - visited several times

 

Sheng Kee Bakery was started by a mother in Taipei, Taiwan and her children have continued with their baking tradition in the Bay Area.  They have 12 locations and I've been to three of them without even realizing they were a chain.  I just knew I liked their products.

Like many Asian bakeries,they have a plethora of filled breads and rolls, individually wrapped and displayed along with cakes.  The packaged breads and pastries fill trays lined on the shelves and, like Paris Baguette, it's a self-serve model where you take a tray and a pair of tongs and help yourself.

Whole cakes are displayed in a refrigerated glass cakes and are also typical of the cakes offered at most Asian bakeries: lots of fruit adornments inside and atop the cakes, leaning towards chiffons and whipped cream frostings and nothing too sweet. As a stereotype, many Asians don't like things that are all that sweet.  So it goes without saying that I'm not your stereotypical Asian since my sweet tooth works just fine and is happy to put in overtime.  Not surprisingly, cakes are something I don't get at Asian bakeries, not because of the sweetness level but because I don't like fruit in my cakes.  And I'm not a huge fan of chiffon cakes either. 

What I do get at Asian bakeries, however, are their bread products.  My top 3 go-to favorites are the cocktail bun, the baked pork bun and the coconut roll.  The cocktail bun is similar to what's served at dim sum but they're sold in bigger sizes at the bakeries and dwarf their more petite dim sum brethren.  The filling for a cocktail bun is coconut, butter and sugar so don't confuse it with a custard bun which is filled with, you guessed it, custard.

I like to get the baked version of the pork bun rather than the steamed one because the bread is better.  Asian bakeries sometimes sell the steamed version as well but they serve it hot or at least from the warmer near the cash register.  I can't remember if Sheng Kee does but I think I've been in one that does.

My last favorite is the coconut roll.  It's similar to the cocktail bun and I'm sure the ingredients are the same but might be proportioned differently. Think of the coconut roll as akin to a cinnamon roll but shaped like palmiers without the palmier flakiness.  Instead it has the bread-y consistency of the cocktail bun and instead of the cinnamon filling that a cinnamon roll has, it has a coconut filling. It's hard to describe if you haven't had it before; all I know is I love it because I love bread and coconut.

Lastly, you'll notice the prices for each of the products I've mentioned and yes, another plus to Asian bakeries is you can get cheap, tasty baked goods.  My normal trifecta of filled breads comes to less than $4. While other Asian bakeries have similar pricing, I prefer going to Sheng Kee because their particular versions of what I get are better (to me).  The ratio of filling to bread is just right in both the cocktail bun and coconut roll.  The baked pork bun could use a little more filling but the bread is pretty good. I like to pop each one into the microwave for 10-12 seconds before consuming.  The bread will warm up just slightly and be the perfect consistency with the filling.

Caramel Chew Coconut Bars

Caramel Chew Coconut Bars - made October 26, 2013 from Land O Lakes Cookies

A more somber note: as you may have seen in the news recently, Haiyan, the worst typhoon in history, has just hit the Philippines with winds up to 200 mph.  Thankfully, all of my relatives are safe but the death toll is climbing into the thousands from the devastation and many are cut off without power, supplies or aid.  Save the Children, along with other organizations, is launching disaster relief efforts.  I don't do this often on my blog but in case you're inclined to help, here's a link to just one of many organizations sending aid for rescue and relief efforts to countries in Haiyan's path, including the Philippines, Laos and Vietnam.  Thanks.

Back to the original blog posting: If you ever wonder why I sometimes have the oddest combination of recipes, it can be easily explained by my recipe ADD.  I have a ton of baking books and, in my pre-pinterest days, I would often flip through them, type up whatever strikes my fancy at the time, and file in my "baking recipes I need to make someday" folder. Recipes languish in that folder in my computer until the fancy strikes me again and I move it from the folder to a "draft" post on blogger. It might then hang in limbo in that status for some time until I get sick of having it "nag" me to make it. So I do.

I'll make it regardless of the time of year, any theme I'm working on or whatever seems logical. I'll make it because I have the ingredients for it.  I'll make it because I just want to bake something.  And honestly, I'll make it because I'm tired of a recipe mocking me in the draft form of a blog post, asking me, "are you ever going to make me and get me out of draft status?"

Hence this random bar cookie thrown in.  It must've appealed to me at the time I wrote it up but when I looked at it recently, I thought "hmm, I don't know if I would like orange glaze on a coconut pecan bar cookie". But I had extra glaze from the Orange Bundt Cake that I made earlier so I thought I might as well (finally) make this bar cookie too.

As bar cookies go, this was very easy to make.  Can't say I really loved it though and it turns out I didn't like it with the orange glaze and would've preferred a vanilla glaze instead.  I like the shortbread layer, I like coconut, I like pecans.  But adding the orange glaze added another flavor I didn't think was necessary because the coconut and the pecans already had it going on. If you like this combination of flavors, this is a good bar cookie.  If you don't, substitute milk for the orange juice to have a simple vanilla glaze instead.  If I make this again, that's what I would do.

Crumb Mixture

2 cups all-purpose flour

½ cup sugar

¾ cup butter, softened

Filling

¾ cup firmly packed brown sugar

2 eggs

2 tablespoons all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

1 teaspoon vanilla

1 ½ cups flaked coconut

1 cup chopped pecans

Glaze

1 ½ cups powdered sugar

¼ cup orange juice

1 tablespoon grated orange peel

1.     Heat oven to 350˚F.  In small mixer bowl combine all crumb mixture ingredients.  Beat at low speed, scraping bowl often, until well mixed and particles are fine (2 to 3 minutes).  Press on bottom of 13 x 9-inch baking pan.  Bake for 15 to 20 minutes or until edges are very lightly browned.

2.     Meanwhile, in same small mixer bowl combine all filling ingredients except coconut and pecans.  Beat at medium speed, scraping bowl often, until well mixed (1 to 2 minutes).  By hand, stir in coconut and pecans.  Pour filling over hot partially baked crust.  Continue baking for 17 to 20 minutes or until toothpick inserted in center comes out clean.

3.     In small bowl stir together all glaze ingredients.  Drizzle glaze over warm bars.  Cool completely; cut into bars.

Lemon Chicken Pasta

Lemon Chicken Pasta - made October 26, 2013, recipe adapted from The Mother Huddle

My lemon tree

My lemon tree is exploding with lemons.  In hindsight, I should've probably thinned out some of the blossoms earlier but it was just so thrilling to see real, actual lemons growing on a tree I've had for almost 3 years and had hitherto only produced 2 or 3 lemons than I just let them be. You can't have too many lemons, right?  Uh, we'll see.  Some of the branches are so loaded now that they're almost touching the ground.  And I can't pick most of them yet since they're still green.  I have been giving one particular lemon the hairy eyeball though as it's been pretty yellow for the past few weeks. It still seemed rather hard though so I left it alone - not hard to do since I only go out to the backyard when I guiltily remember I haven't watered the lemon tree or the orange tree.  A green thumb, I possess not.

Overloaded branch

But I did finally snip the first large yellow lemon off my tree this past weekend and put it to good use with this lemon chicken recipe I found on pinterest.  I used chicken breast tenderloins instead of chicken thighs since that's what I bought from Costco and also subbed out green onions for the onions in the original recipe since that's what I had.  I also had some parmigiano reggiano cheese so I grated a bit of that and threw that in as well.  I'm reminded why real cooks enjoy cooking.  There's something satisfying about using up a bunch of random ingredients from the fridge and making something edible out of it.

This recipe made enough sauce that I actually paired it with some whole wheat noodles and baked it off as a casserole to make lemon chicken pasta.  I liked how easy it was to make although if you want more lemon flavor, I'd increase the amount of lemon juice to at least 1/3 to 1/2 cup.  This wasn't super lemony so it might also be good to place sliced lemons on top of the chicken before baking.

8 boneless chicken thighs, skin removed or breast tenderloins
1/2 cup all purpose flour
3/4 tsp salt
1/2 tsp ground black pepper
1/4 tsp garlic powder
4 tbsp butter
1 cup chicken broth, I use a bullion cube and a cup of water
3 tbsp fresh lemon juice
1 cup heavy cream
1/4 cup grated Parmesan Reggiano cheese, optional
1/3 cup green onions (green tops), chopped plus more for garnish if desired
whole wheat noodles, boiled to al dente and drained

1. In a large Ziploc bag, combine, flour, salt, pepper, garlic powder and chicken a few pieces at a time. Shake to coat chicken with flour mixture
2. In a large somewhat deep frying pan, Brown chicken in butter until both sides are a nice brown color.
3. Add chicken broth, lemon, cream and onions or mushrooms if desired
4. Cover and simmer for about 20 minutes or so, until meat is tender.
5. Place noodles in baking dish and pour lemon chicken over.  Sprinkle with grated cheese, if desired, and bake at 350 degrees F for 15-20 minutes. Garnish with more green onions if desired.

Restaurant Review: World Gourmet

World Gourmet Chinese Buffet - lunch on September 1, 2013

World Gourmet is a Chinese buffet restaurant. When they first opened, their price point was a little high but I think they realized that when business didn't take off.  Since then, they've lowered lunch to something like $10.99 for adults with a 10-15% discount for seniors.  The only reason I don't know the exact price is I only come here with my parents and my dad always pays :). They also send out coupons in the local mailers so we usually come here then.

The interior

It's not that it's a bad place to go but I can't say any particular dish is striking or something I would make a special effort to come here for. It's just simply a buffet and they offer a wide variety of dishes like most buffet places.

The cold dishes on ice

From seafood, soups, and fried foods to typical Chinese dishes and a few dim sum offerings to sushi and Mongolian BBQ, there's a little something for everyone, including fresh fruit, an ice cream machine, cookies and egg custards for dessert.

The fried stuff

Despite all the variety, I have to admit I usually stick with a few tried and true things and call it a day. If I'm low carbing, this is a viable choice since I can get chicken a couple of different ways plus some beef stir fries and the baked fish. I just skip my normal siu mai, gyoza and General Tso's Chicken.

Soups and other entrees

But the hard (First World problem) part for me at buffets is I usually can't eat that much in one sitting.  Yes, there have been exceptions to that but in general, unless I've just come for a 5-6-mile run or longer instead of an hour of sitting down at church, I don't get my (or my dad's) money's worth at a buffet.  There's some element of it being a food trough that goes against the grain for me.  I like to eat but I'd rather have a reasonable portion of really good food than a lot of mediocre food.

Rice, noodles and stir fries

What it is good for though is if you have a large group or if you want to throw a party here.  They have several sections of the restaurant that can be leveraged for large parties and you pay a per-person fee and get a room to yourselves (depending on how many people you have) and your guests can help themselves to all the food.  It's handy when you have to account for a variety of tastes and preferences plus want someone else to do the cleanup.

Crab and clams

 Otherwise, honestly, I say the food is just "okay".

The fresh fruit section

Dim Sum

Sushi

Mongolian Hot Pot

Meats for Mongolian Hot Pot

Orange Bundt Cake

Orange Cake - made October 26, 2013 from Adventure's Heart

I would consider this more of a summer picnic cake so if it's already cold where you live, this might bring back a taste of warmer days if you long for higher temps. I myself enjoy cold weather but live in a mild climate so, as I like to torment my friends on the East Coast and in the Midwest, recently switched from sleeveless tops to short sleeves. It's also been "chilly" enough where I live that I even occasionally bring a jacket to work.  I don't usually wear it but I do bring it.

This recipe makes a smaller amount of batter than a typical Bundt cake so I used a smaller ring pan for it but you can bake it in a regular Bundt cake without any problems.  I made the rare, rare mistake of overbaking this cake, not because a smaller pan needs less baking time and I misjudged but because I was trying to be really good about not underbaking that I overcompensated the other way and talked myself out of taking the pan out of the oven when I first wanted to.  Sigh.

Most people would probably still like it and perhaps not even consider it overbaked but just right.  Not me.  It helped that this has a nice, orange glaze to keep it moist but my picky taste buds just know this would've been better had I taken it out even 2 minutes earlier.  2 minutes.  Yes, I'm that picky.

3 eggs

1 cup sugar

1 teaspoon vanilla

zest from 1 orange

1/4 cup oil

3 tablespoons sour cream or yogurt

2 cups flour

3 teaspoons baking powder

juice of one orange

1. Preheat oven to 350 degrees.
2. Whisk together eggs, sugar, vanilla, orange zest, oil and sour cream or yogurt.
3. Combine flour and baking powder and add to egg-sugar mixture, alternating with orange juice.
4. Pour into greased and floured Bundt pan. Bake for 25-40 minutes (start checking with a toothpick at 20 minutes and in 5-minute increments after that).
5. Remove from oven and let cool in pan 5-10 minutes.  Unmold and let cool completely or to lukewarm.  Glaze with half the glaze and let set.  Pour remaining glaze over cake and serve.

Orange glaze (optional)
Zest from 1 orange
1 1/2 cups to 2 cups powdered sugar, sifted
juice from 1 orange

1. Combine orange zest and sifted powdered sugar.  Add orange juice, one tablespoon at a time, whisking smooth, until glaze is desired consistency.  Use immediately or re-whisk if it sets before you use it.

Crash Hot Sweet Potatoes

Crash Hot Sweet Potatoes - made October 22, 2013 from The Creekside Cook

The original blog where I got this recipe from has a note that the recipes and pictures on her site are copyrighted so I'm not posting it here but you can click on the blog title to go directly to the recipe.

Essentially you slice sweet potatoes into thick rounds, parboil them for 10-15 minutes until they're slightly soft, dry them off, crush them with the bottom of a glass, brush with melted butter and olive oil, sprinkle with a spice rub on both sides and bake, turning them over so each side can brown. It's important for the boiled slices to be dried off or they won't get crunchy, according to The Creekside Cook and I proved that to be true.  I don't think mine were completely dry as they didn't get very crisp on the outside. But they were still good.

Japanese sweet potato - red/purple skin

For  this recipe, I experimented and made it with 1 regular sweet potato and 1 Japanese sweet potato.  I had never heard of a Japanese sweet potato until my coworker told me about them and very nicely brought me 2 she had gotten from the farmers' market.  Apparently they're only available there and sometimes at Whole Foods. A google search also says they're typically available just during fall so now would be the time to stock up on them.

Japanese sweet potato - white inside like regular potatoes but tastes like a sweet potato

It's a little startling to see the white inside of a sweet potato which makes it look like a regular white potato but it really does taste like a sweet potato.  As a matter of fact, after I made this recipe with both kinds of potatoes, I found myself liking the Japanese sweet potato better.  It didn't get as mushy as the regular sweet potato and it tasted just as good.

The cooked Japanese sweet potato

And remember I mentioned I had the best sweet potatoes ever in China? One thing I failed to mention is although they told us at the time that they were sweet potatoes, they too were white on the inside so I thought at first they were regular potatoes and they were referring to them as "sweet" because of the caramelized outside.  But they really did taste like sweet potatoes.  Well, problem solved - they must have used Japanese sweet potatoes.

Regular sweet potato

This was a good way to make sweet potatoes, the Japanese or regular kind.  Make sure you slice them into thick rounds as you do crush them with the bottom of a glass which would flatten them even more so you don't want them too thin or they'll bake more like chips than slabs.  I think I might've boiled the regular sweet potato a little too much as they got mushy and hard to smash properly. If you're already planning your Thanksgiving menu, this might be a nice change from the usual sweet potato casserole.

Regular sweet potato

Restaurant Review: Sundance the Steakhouse

Sundance the Steakhouse - dinner on October 18, 2013, 3.5-star rating on yelp

This is the kind of restaurant I seek out when I'm meeting friends for dinner - not because it's a steakhouse (although that doesn't hurt) but because it's small, local and family-owned.  It's also been open for years but this was my first time there, despite it being located just outside the Stanford campus and I lived near there for a couple of years. The downside is the parking lot is really small and during the dinner rush, you'll more than likely have to find street parking.  I'm legendary for my inability to parallel park so street parking is not something for me to look forward to and I was already running late due to traffic.  But I made it and it didn't take hardly more than 2-3 tries before I could get my car decently parallel parked.  Honest.

Seared Ahi Tuna Sashimi

Although Sundance offers a variety of entrees, not just steaks, including the Ahi Tuna Sashimi above that one of my friends ordered, since it was my first time there, I had to get a steak they were known for.  According to their menu, that was their prime rib.  I got the petite cut (8 ounces) and added some prawns to the mix. Our waiter (or the menu, I forget) said they slow roast their prime rib for 8 hours.  I know nothing about roasting meats but whatever they did to it made it fabulous.  Just about fork-tender, juicy and tasty.  I don't like my steaks too bloody (i.e. no, I don't want it still twitching on my plate) and always ask for them to be cooked medium.  Some places overcook "medium", some places undercook it.  Sundance did it perfectly.  I enjoyed the shrimp too although the sauce it came in was a trifle sweet for me but I think that was just in contrast to the savory nature of the prime rib.

Slow Roasted Prime Rib (petite cut), Garlic Mashed Potatoes and Jumbo White Gulf Prawns

And of course, dessert.  There were three of us for dinner and that meant we split three desserts.  I know how to pick the right friends.  I ordered the apple pie a la mode - it being autumn, it's a good time to order anything with apples since they're in season and apple pie with ice cream is good anytime.

Apple Pie a la mode

One of my friends got the mud pie since Sundance's menu calls it their "famous" mud pie.  I don't know how famous it is but I like a good mud pie as much as anyone.  What I liked about Sundance's is they made it with coffee ice cream which I prefer in a mud pie over vanilla, especially paired with hot fudge. 

Mud Pie

Our third dessert was the Butterscotch Creme Brulee.  I thought it was good but I have to give the nod to Lion & Compass' butterscotch pot de creme as being creamier and richer.  Still, three good desserts after a great prime rib dinner - life is good.

Butterscotch Creme Brulee

Chocolate Butterscotch Bars

Chocolate Butterscotch Bars - made October 18, 2013, modified from Chocolate Ecstasy by Christine France

Um, can we say "fail" on this one?  I've had this recipe for awhile and kept wanting to make it but putting it off because I always forgot to buy hazelnuts which is what the original recipe called for. I finally got tired of procrastinating and substituted macadamia nuts for the hazelnuts so I could go ahead with it.

The crust was easy enough although it never really formed a dough but remained dry crumbles, like a shortbread crust for my usual lemon bar recipe.  Undaunted, I patted it into a tart layer anyway and went with it. Then I got started on the topping and that's pretty much where the baking gods decided to forsake me and throw me into the failure pile.  For one thing, the directions were a bit sparse in terms of how long to cook the topping to get to "golden".  For another, when your topping ingredients are all pretty pale in color to start with (butter, granulated sugar, LIGHT corn syrup and condensed milk), yeah, golden is subjective.

So you can imagine what happened next.  I'm cooking it over the stove top, whisking away, waiting for that perfect golden moment.  It never happened.  Or if it did, it shot straight from "golden" to "butter separating out, haha, nothing you can do about it" in the blink of an eye.  Butter separating out in a mixture like this means I had the heat too high and I cooked the mixture for too long.  It can usually be fixed by lowering the heat, adding a little cream and whisking to emulsify the butter back into the mixture.  Except I didn't have any cream at the time and adding milk didn't work because by then, I think the butter had decided it was all or nothing in heading for the failure pile and gave me the finger. 

Plan B: throw away the topping failure, melt an 11-ounce bag of caramel bits with a little milk, add the macadamia nuts, pour over the tart crust and forge ahead.  Which is what I did.  So I was able to salvage this so it wasn't a total lost cause but it's not going onto my Baking Hall of Fame wall either. The crust wasn't sweet enough to eat on its own and ironically, paired well with the caramel layer because of it. The dark chocolate topping was also a good complement to the caramel.  So taken all together, this was a decent cookie, especially if you don't have much of a sweet tooth and prefer dark chocolate over sugar.  I don't so it's not something I'd make again....even if I could make the original topping properly.

2 cups all-purpose flour
½ teaspoon baking powder
½ cup unsalted butter
1/3 cup light brown sugar
5 ounces unsweetened chocolate, melted
2 tablespoons ground almonds

Topping
¾ cup unsalted butter
½ cup superfine sugar
2 tablespoons light corn syrup
¾ cup condensed milk
1 ¼ cups toasted whole macadamia nuts
8 ounces semisweet chocolate, broken into squares

1. Preheat the oven to 325°F. Lightly grease a shallow 12 x 8” baking pan. Sift the flour and baking powder into a large bowl.
2. Rub in the butter until the mixture resembles coarse bread crumbs, then stir in the sugar. Work in the melted chocolate and almonds to make a light dough.
3. Press the dough evenly into the prepared pan, prick the surface with a fork and bake for 25-30 minutes until firm. Leave to cool in the pan.
4. Make the topping: Mix the butter, sugar, corn syrup and condensed milk in a pan. Heat gently, stirring, until the butter and sugar have melted. Simmer, stirring occasionally, until golden, then stir in the toasted hazelnuts.
5. Pour the topping over the base and set aside.
6. Melt the chocolate in heatproof bowl over hot water. Spread evenly over the butterscotch layer, then let cool again before cutting into bars to serve.