Allow me to introduce you to few new things going on in my life these days.For one, I've become incredibly busy at work. Busier than I ever have been. Which is great! But, also a little wearing. I'm not the type that stresses out easily and I can definitely leave my work at work when I go home in the afternoons, but for the 8 hours that I'm there: I'm swamped.
Two, I've started taking some classes. Yes, I have my bachelors degree, but it's time to start working toward the classes I need to sit for the CPA exam. That means, this semester, I'm taking 3 classes. 2 economics classes online and a pre-calculus class every Tuesday night for 3 hours (yes, I said pre-calculus for 3 hours. and yes, it's just as awful as you're imagining).
Three, I'm the captain for a relay team for the Bourbon Chase. Initially, you think... oh, how much trouble can being a captain be? And then you get into the thick of it and you realize: holy shit. I'm crafting an average of 3-4 emails a week on this. There is a lot of organizing and logisitics to figure out. And then you've got roster changes from injuries and people dropping out. It's just been a lot to deal with. It's fun and I'm happy to do it, but it gets a little frustrating when other people want things done on their time schedule.
It's good though. In general, I enjoy being busy. It makes me feel more alive. I am still trying to squeeze some baking in here and there, though. Which brings us to this recipe. This week's Tuesdays with Dorie recipe was chosen by Carla of Chocolate Moosey . It came together fairly easily and uses Dorie's Tart dough recipe (which I adore). My caramel turned into toffee, which isn't a bad thing, but I actually think it made it richer than just the caramel would have been. The combination of the flaky, shortbread-y crust with the crunchy, buttery toffee and the sharp, thick, gooey chocolate layer on top is almost too much. Almost.
This isn't the type of recipe that I'd make for myself again, but I can see myself making it for a group. Plus, I'd like to give the caramel another try. I guess I just cooked it too long.
Chocolate Crunched Caramel Tart -- Click the title for the recipe.
The recipe is fairly easily. I subbed pecans for the peanuts, just because that's what I had on hand. It is a super rich, decadent recipe though, and I think my layer of chocolate ganache was a little too thick. Next time I'd just smear a thin layer on top.
