Yes, we did celebrate my birthday! I turned 44. I can't seem to manage to stay 29 like my beautiful mother always did! My hair is greyer, but my body isn't as tired as it once was because I keep trying to exercise like she tells me will be good for me. She is right. Alas, my hair is following the Papa Yarza mold. Mom always has taken such good care of herself and I admire that. I can't help but think the most important person on my birthday is actually my mom. Thanks for all the time and care you took with me. I know you gave me your very best and do still. It's hard to be pregnant, to raise lil' rascals and you are good at it. I love you.
The girls decorated the whole house and made a necklace and a crown for me. Mark made Salted Carmel Slice. He adjusted the recipe from a Kiwi Magazine. SO GOOD! Here is the recipe with his adjustments from the metric system into something we understand better.
Salted Caramel Slice
1/2 cup packed brown sugar
3/4 cup cornmeal flour (find it in the gluten free section--this is ground finer than plain cornmeal)
3/4 cup flour
1 tsp baking powder
1 tsp salt
1/4 lb butter divided; 2/3 melted for crust, 1/3 melted for caramel
3 TB golden syrup (it's a British thing, a bit like molasses)
1 can (395 g) sweetened condensed milk
2 tsp flaky sea salt such as Maldon's
Preheat oven to 350 degrees
9x9 buttered pan
Mix sugar, cornmeal flour, flour baking powder, and salt in a bowl. Add 2/3ds of the melted butter. Press into the pan. Bake 10-12 minutes.
Melt the rest of the butter, add syrup and milk. Stir after boiling for 6 minutes. Pour over crust. Bake 12 minutes. Sprinkle with flaky salt.
Mark also melted some super dark chocolate with a little butter to pour a ganache on top. Mmmm. Good call Mark!
Thanks for a fun birthday.
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