Caramel, that chewy, soft, sweet sticky mess of a candy.  I love caramel and if you have been reading this site, you know I love lemon.  Well, the other day I was craving something sweet and I've made caramel in the microwave before but I have these "lemon" packets that are suppose to be just dried lemon juice.  I've been absolutely frantic trying to discover a recipe that I could use them in.  As I stood at my microwave waiting for my caramel to cook, I had an epiphany.  Why not dump one of two packets into the caramel? Wouldn't that be divine.  Oh, yes my brain and taste buds for once in accord, screamed "YES".  Thus, this recipe was born.  I have made it both with lemon juice and with the packets.  When using lemon juice increase the sugars by a tablespoon.
Now these are small batches, you can double or triple but  make sure your bowl gets deeper each time. During the last 1 minute cycle it does tend to bubble up quite a bit, so a deeper bowl is needed.  The other thing, no matter how it looks on the spoon and it is going to look absolutely delectable. DO. NOT. LICK. THE. SPOON.  Caramel is freaking molten when it comes out of the microwave and stays that way for a bit.  If you really must taste it, wipe the spoon on a piece of wax paper and wait about a minute or two and it should be cool enough.

Makes about 20 1 inch pieces

3 TBSP melted butter
2 TBSP Extra Thick Whipping Cream (this is a must)
1/4 cup Corn Syrup light
1/4 cup Sugar
1/4 cup Packed Brown Sugar
2 packets of concentrated lemon extract or 2 TBSP fresh lemon juice (this is optional)
Flake Salt for sprinkling
Prepare a small square dish, about 5 x 5. Using parchment paper or wax paper, lightly spray or rub with oil
and place in dish

Melt the butter in a deep microwaveable bowl, whisk the cream
Whisk completely
Add the corn syrup and sugars
Whisk  completely
Microwave for 1 1/2 minutes
Whisk completely, try to avoid getting it up the sides
Microwave for 1 1/2 minutes
Whisk  completely, Add the lemon Packets or Juice
Microwave for 1 minute, it will be bubbling up the sides so make sure to watch the microwave incase you need to stop it.
Microwave one last time for 30 seconds
The Temperature on a candy thermometer should be about 285 F (141 C)
Pour into prepared dish
Let cool 1 hour, sprinkle with flake salt if desired
You can now place in refrigerator another hour or using a lightly oiled sharp knife, cut and consume.

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also made a video for this recipe below and I have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
The other day I was diligently at the computer studying and trying not to think about anything else.  I mean really, how distracting is it to be at home by yourself and study on the computer.  I find myself searching Pinterest, reading other people's Blogs, looking at my twitter feed and posting to Tumblr.  It's hard to stay on tract with SO many distractions.  Well, I concentrated really hard and finally finished one of my classes. Even though they are all self paced, I realized that I needed to celebrate as a pick me up.  Drinking didn't seem like an option, well it did but it seemed a little sad to be drinking by myself, so instead I decided to make cookies.
I've had some coconut flour in my cupboard for the last little while and have not tried it.  So I sat and wondered what it would taste like in a cookie.  One way to find out.  I pried myself out of my chair and raced to the kitchen (see what boredom can do to you).

Here is what I ended up making and it wasn't too awfully bad.  Do note, these are not very sweet, more buttery than anything else but they hit the spot.  You could increase the sugar or sweetener if you like.

edit:  I am reposting this recipe as it is National Homemade Cookie Day and everyone should enjoy a homemade cookie, don't you think?

Coconut Almond Butter Cookie with Lemon Filling

Preheat oven to 375 F

1 stick butter (I used sweet salted) at room temp
1/2 cup brown sugar
1 egg
1/2 tsp vanilla
1/2 cup Coconut Flour (I used King Arthur)
1/2 cup Almond Flour (I used Bob Red Mills)
1/2 tsp baking powder
1/4 tsp baking soda
1/4 cup heavy cream (you don't have to add this, they spread out more when I did)

Lemon Curd (I had Dickinson's Lemon Curd on hand.  You could use any jam or jelly or even a pie filling)


1.  Cream together the butter and sugar
2.  Add the egg and incorporate completely
3.  Add vanilla
4.  Whisk together all the dry ingredients and add to the wet
5.  Add the cream slowly, only add enough to make the dough wet

I used a cookie scoop onto parchment paper.  Then I used the back of a spoon (measuring spoon) to make a hollow.  I pushed down lightly and then gave a little twist and then lift.  You can also see the consistency of the dough.
Scoop your filling into the center, about a tablespoon of filling.  Bake for about 7-8 minutes.  Watch them closely.  I have an electric oven and they cooked very fast.  Cook until golden brown.  Do not remove them from the parchment paper until they are cooled as they are very soft.
Below are pictures from cookies that I did not add the cream to the recipe.    I had some left over peppermint bark that was stashed in my freezer.  I broke it up and placed them on top.  I cooked them as the others.  You can see that the ones with no cream did not spread out like the ones above.
The last thing I tried, since it was the day before valentines day, was to make them into little individual tarts.  I used butter in the ramekins before putting in the batter and spreading it around.  I again made the hollow in the center (about 2 tablespoons of filling). After they cooled a bit I dusted them with some turbinado sugar.  On Valentines day, right before serving, I added sliced fresh strawberries and a few raspberries (but forgot to take pictures)

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,