So. Dulche de Leche Duos. Honestly, during making them I constantly thought "Never. Again. Ne-ver".
My kitchen was a mess. I had a hard time measuring the needed amount of DDL. Additionally, I was not well prepared. When I was ready to measure out the needed flour, I already had the DDL in my cup-measure, so I couldn't use it anymore. When I was ready to toss in the baking soda, I found out that I ran out of it. When I had mixed the dry ingredients in the only bowl actually available in my kitchen, I saw that I would have needed this one for beating the butter. I needed three tours for baking away all the batter (and I even made only the half amount), because I have only one baking sheet. So it took much longer to make the cookies than planed. And I thought about the long, long time for baking the DDL. I have no quick or rice cooker, condensed milk doesn't come in cans in Austria, and I know only one store where they sell DDL. An extremely, extremely high-end pricey shop. So, doing it myself the David-Labovitz-way was the only option.
But once they cooled down, and I tried a cookie, I was taken. Still, I am not sure if I will do them again because I know me - I am a lazy little person. But I hope when Christmas time comes, I remember how tasty these little caramel cookies are, and that they are a welcome change to all the chocolate and gingerbread. I can also imagine them to be a wonderful base for icecream-sandwich. Mabye with some caramel icecream?(You know what I like most about these pictures? It's not that you can follow the DDL running down. It's the twin that is mirrored in the plate :o])
And that brings me to the other topic today - the May-TWD-preview is here!!
Four great bakers have opted for four great recipes with icecream and fresh fruits:
Burnt Sugar Ice Cream chosen by Becky of Project Domestication
Quick Classic Berry Tart May picked by Cristine of Cooking with Cristine
Apple-Apple Bread Pudding elected by Elizabeth of Cake or Death?, and finally
Spike of spikebakes decided on the Banana Coconut Ice Cream Pie.
I am excited about the Icecream. I love doing icecream since I got "The perfect scoop". I have no machine, but David Lebovitz gives great directions about how to make icrecream by hand. I just decided to fridge some of the Dulche de Leche Duos-cookies and make DDL/Caramel Icecream Sandwiches with them!
The Berry Tarte is perfect for the season and I am so much looking forward to buying fresh berries on the market that week.
I have some brioche left from the Easter brunch, and planned to used it for a recipe proposed by Isa of Les Gourmandises d'Isa (Apple and Pear Brioche Pudding), but in the very last moment I saw the May preview and the apple-bread pudding is a welcome use for the brioche.
The only thing troubling me is the Pie. Don't get me wrong - this sounds great. This sounds terrific. This sounds like a Pie I could slurp in one piece. But how the heck can I bring that to work? How can I store it there until afternoon? Usually, my co-workers scuff by the kitchen whenever during the day they feel like needing some sugar. I don't see how the icecream could survive that...
But lets see. Maybe I will have a better idea than bringing it to work, because - let's get serious. Icecream, coconut, bananas - I HAVE to try that!