|Looks perfect... tasted awful!|
|Looks too light... but tasted perfect!|
|Success! A lighter caramel color meant a MUCH better taste|
As someone who does not love sweets, I actually didn't even try a piece of this, but I ate a bite of Susie's, and it's pretty great! The cake is soft and fudgy and turns slightly caramel-soggy. The crunchy peanuts on top are a great texture contrast to the gooey caramel. It was a big hit, and I am really glad I made it for the Andersons tonight. Congratulations, you guys! Love you :)
P.S. In between baking cakes and making caramel sauces, I also made my favorite pizza dough recipe. Mark made the pizzas for me so I could focus on my rather involved cake! He ended up making one pizza with both doughs; it was so soft and fluffy and delicious! Nice work, honey!
caramel peanut-topped brownie cake
adapted from Bobby Flay at foodnetwork.com
This recipe makes 2 14-inch pizza crusts
- 3 1/2 to 4 cups flour, plus more for rolling (Using bread flour will give you a much crisper crust. You can substitute it with all-purpose flour if you want a chewier crust. That is the type I prefer!)
- 1 teaspoon sugar
- 1 envelope instant dry yeast (or 2 1/2 teaspoons)
- 2 teaspoons kosher salt
- 1 1/2 cups water, 110 degrees F
- 2 tablespoons olive oil, plus 2 teaspoons
4) Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.