LOST CAMERA :(

I recently went on holiday to Central America, and while I had a great time, I lost my camera!! Lil bit gutted!! So I only have my Iphone 4 to take photos now! boooooooo!!! I asked the airline TACA, but they seem to just have a lost property section and no found section!

Dulce De Leche Brownies (David Lebovitz recipe)

Dulce de Leche Brownies
12 brownies
Adapted from The Sweet Life in Paris (Broadway Books)
8 tablespoons (115g) salted or unsalted butter, cut into pieces
6 ounces (170g) bittersweet or semisweet chocolate, finely chopped
1/4 cup (25g) unsweetened Dutch-process cocoa powder
3 large eggs
1 cup (200g) sugar
1 teaspoon vanilla extract
1 cup (140g) flour
optional: 1 cup (100 g) toasted pecans or walnuts, coarsely chopped
1 cup Dulce de Leche (or Cajeta)

Preheat the oven to 350 degrees (175 C).
Line a 8-inch (20 cm) square pan with a long sheet of aluminum foil that covers the bottom and reaches up the sides. If it doesn’t reach all the way up and over all four sides, cross another sheet of foil over it, making a large cross with edges that overhang the sides. Grease the bottom and sides of the foil with a bit of butter or non-stick spray.
Melt the butter in a medium saucepan. Add the chocolate pieces and stir constantly over very low heat until the chocolate is melted. Remove from heat and whisk in the cocoa powder until smooth. Add in the eggs one at a time, then stir in the sugar, vanilla, then the flour. Mix in the nuts, if using.
Scrape half of the batter into the prepared pan. Here comes the fun part.
Drop one-third of the Dulce de Leche, evenly spaced, over the brownie batter, then drag a knife through to swirl it slightly. Spread the remaining brownie batter over, then drop spoonfuls of the remaining Dulce de Leche in dollops over the top of the brownie batter. Use a knife to swirl the Dulce de Leche slightly.
Bake for 35 to 45 minutes. The brownies are done when the center feels just-slightly firm. Remove from the oven and cool completely.
Storage: These brownies actually become better the second day, and will keep well for up to 3 days.

Raspberry Almond Tartlettes (thumbprints)

Well as the title suggest, this recipe is actually for thumbprint cookies! But After two failed attempts (they kept spreading big time!) I used a muffin tin and got these tartlettes instead!! Love the Almond taste and good to use up any jam you have! Recipe from Landolakes.com.

Cookie

1 cup Land O Lakes® Butter, softened

2/3 cup sugar

1/2 teaspoon almond extract

2 cups all-purpose flour

1/2 cup raspberry jam*

Glaze

1 cup powdered sugar

2 to 3 teaspoons water

1 1/2 teaspoons almond extract

Directions

Combine butter, sugar and 1/2 teaspoon almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour.

Heat oven to 350°F. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam.

Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to wire cooling rack. Cool completely.

Combine all glaze ingredients in small bowl with wire whisk until smooth. Drizzle over cookies.