EASY Caramel Sauce!

Here's what you need:
1C granulated Sugar
6T salted butter, cubed and room temp
1/2 C heavy whipping cream, room temp

Instructions:
In a heavy bottomed saucepot, put sugar and put on medium-low heat. If you go to hot, the sugar will burn. . .  Stir or whisk until the sugar clumps and then melts (about 10 minutes). It will turn an amber color, just be careful not to burn it. Once to the amber color, pull of the heat and stir in butter. It will boil up, so be careful. Then add the heavy whipping cream stirring constantly to keep from burning. Put it in your glass jar and let cool completely. Store in the fridge, covered, for up to 2 weeks.

TIP: if your sauce has been chilling, it will be pretty thick; you can zap it in the microwave for 10 sec to make it a little more flexible to use OR leave it out for about and hour to let the chill wear off.

"Opera Cookies"

Hello Everybody! Here is my tutorial on how to make what we dubbed as "opera cookies"! They're simple and DELICIOUS! Formally "Chocolate cookies with salted caramel chips"! Here's how! 

Chocolate salted caramel chip "Opera cookies":
Ingredients:
WET:
2 sticks of butter, softened
1/4 cup shortening
1 T water
1 1/2 cup granulated sugar
1/2 cup dark light brown sugar
2 eggs, room temperature
2 t vanilla extract

DRY:
3 cups all purpose flour
1 t baking soda
1/4 cup baking cocoa
1/2 cup dark chocolate baking cocoa(you can use 3/4 cup of either or this mixture)

One 12oz package of salted caramel/butterscotch chips (c.2 cups)
Topping of kosher/sea salt

Directions:

Preheat oven 350°
Line a couple baking sheets with parchment paper, this is my favorite!
In a bowl, Mix together flour, baking soda and cocoa and set aside. 
In a separate bowl or with stand and paddle attachment, cream butter, shortening, water and sugars, add vanilla and  eggs one at a time, combining before each addition. 
Mix 1/4 cup at a time of dry into wet mixture until well combined.
fold  in the chips. 

With small ice cream scooper scoop even sized balls out onto parchment lined baking sheets about 2 inches apart. 
Roll in palm of hand for a smooth finish once baked. 
Bake for 9-11 minutes.
Once out of the oven, top with pinch of salt. 
Remove from pan and cool completely on wire rack.

Take to Opera Rehearsal!!