The Starbucks website describes this drink as...This delicious sweet and salty combination brings together our rich, indulgent Signature Hot Chocolate and the flavors of buttery caramel and smoked sea salt. It is topped with whipped cream, a swirl of caramel and a sprinkle of our sea salt topping - a combination of artisan sea salt and Turbinado sugar from Hawaii.
Tuesday, September 30, 2008
Thursday, September 25, 2008
Wednesday, September 17, 2008
Exhibit B - Caramel for Salted Caramel and Milk Chocolate Tarts (or whatever they are called)
Exhibit C - my "cake" plate! (again, pre-fired. I don't have a picture of the final product)
Exhibit D - I don't even remember what these two photos were from. But this is adding vanilla to cream. It just looked really cool. The following is a double yolk! I get really excited. (the cup had some cream in it. That's why it looks strange.)
Tuesday, September 16, 2008
We all voted on presentation and taste.
The girls won because our dish was unmistakably citrus. Although the boys dish was tastier!
Wednesday, September 10, 2008
Stir together crust ingredients. Press into the bottom of a 10-inch springform pan. Bake at 350 for 10-12 minutes. Cool.
Heat caramels and whipping cream until caramels are melted and smooth. Pour into cooled crust, making sure you don’t spread it completely to the edge of the pan. Leave 1/4-inch band around the edge. Sprinkle liberally with pecans.
In a large mixing bowl, beat the cheeses until smooth and creamy, scraping the sides often; don’t leave any lumps. Add the sugar and beat again. Add the eggs, one at a time, beating until smooth after each addition, scraping the sides and being certain to incorporate any lumps from the bottom of the bowl. Add the whipping cream and melted chocolate and beat until smooth and evenly colored. Pour on top of pecans.
Bake at 325 F for 50 min with a pan of water on the rack below in the oven. Cool completely.
In a small saucepan, heat whipping cream until it simmers. Remove from heat and stir in chocolate until completely melted. Spread over cheesecake.
Garnish with chopped pecans, caramel sauce, and whipped cream. Refrigerate overnight or until serving.