September 2009 Weddings
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
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Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Dessert
Sorry, I have been slacking at the Day in the Life posts.
Since it is that time of the month and I am totally craving chocolate, let's hear about and/or see some pictures of your favorite dessert to make 
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Re: Dessert
I don't have any pics but there are the BEST THING EVAR.
Caramel Crumb Bars
source: adapted from Nick Malgieri, The Modern Baker
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For the Dough:
1 1/4 cups unsalted butter (2 1/2 sticks or 20 tbsp), softened, divided
3/4 cup sugar, divided
1/4 tsp salt
1 tsp pure vanilla extract
2 3/4 cups all-purpose flour, divided
For the Filling:
6 tbsp unsalted butter
1 tbsp light corn syrup
1/4 cup dark brown sugar, firmly packed
1 (14oz) can sweetened condensed milk
1. Using butter or baking spray, grease the bottom and sides of a 9?x13? baking pan (glass or aluminum). Line the bottom and sides with either parchment paper or aluminum foil and grease the paper (or foil).
2. Preheat oven to 350 degrees F and set an oven rack to the bottom third of the oven.
3. For the dough: Beat 1 cup of butter, 1/2 cup of sugar, and salt in an electric mixer fitted with the paddle attachment on medium speed until soft and light, about 3 minutes. Beat in the vanilla.
4. Mix in 2 1/4 cups of flour, scraping down the sides of the bowl and continuing to mix just until the dough is smooth and flour has been absorbed.
5. Scrape 3/4 of the dough into the prepared pan and press the dough evenly into the pan with either your palm or the flat bottom of a measuring cup. Take care not to press too firmly. If the dough is soft, chill while you proceed to the next couple of steps.
6. Add the remaining 1/4 cup of butter, 1/4 cup of sugar, and 1/2 cup of flour into the remaining dough and work the dough with your fingers just until the dough forms pea-sized crumbs. Set the dough aside.
7. For the filling: Combine butter, corn syrup, sugar, and condensed milk in a medium-sized saucepan over medium heat, stirring occasionally with a wire whisk. When the mixture begins to boil, whisk frequently until it starts to thicken and darken slightly. This should take about 10 minutes. Remove from the heat and allow to cool for 5-10 minutes. The mixture will thicken as it cools.
8. Remove the pan from the refrigerator and pour the filling over the dough. Spread into an even layer with a off-set spatula. Sprinkle the crumbs evenly over the filling.
9. Bake for 30-35 minutes, until the filling starts to bubble up through the crumbs, turning a deep caramel color, and the crumb topping is fully baked.
10. Remove the pan from the oven and set atop a wire rack to cool for 20 minutes. When the pan is lukewarm to the touch, pull the uncut bars out of the pan with the parchment paper (or foil) and move it to a cutting board to cool completely. Once cooled, cut into 2? square pieces. The bars will keep at room temperature for 1-2 days.
My favorite thing to make for other people is chocolate fondue.
I can make other things that are fancier or more impressive, but everyone just loves chocolate fondue. If I'm really doing it up right, I'll make a spread with strawberries, bananas, pineapple, oranges, cookies, pretzels, marshmallows, graham crackers (faux s'mores!).
:Blog:
Apple pie. I'm not so big on chocolate desserts, they're too heavy. Chocolate as a snack is a different story!
Here's my favorite recipe, if you're interested.
Stand up for something you believe in.
<a href="http://s65.photobucket.com/albums/h205/adia83/?action=view
Dirt.
It's simple, easy, and has all the chocolate taste without the heavy chocolate cake feeling. This picture isn't quite right (I make mine with chocolate pudding too), but it works:
OR
Eclair gateau : French vanilla pudding mixed with Cool whip, layered between graham crackers and topped with choloate
also, last weekend I made chocolate cupcakes with a salted caramel buttercream. They were heaven.
I am known for my cheesecakes. No pics, but my best have been white chocolate raspberry, oreo, pumpkin, and black forest. This weekend I am trying Blackberry swirl.
I made red velvet whoopie pies people love.
I am not big on doing cakes or pies and my cookies are usually simple. I am not a good decorator. I lack the precision and artisitic skill.