Today’s post was supposed to be this amazing (I’m sure) cranberry shortbread cake. And I promise I’ll have that up next week as I’ll be skipping the cranberry galette.
Hey, we all need to cut corners sometimes right?
I have a lot on my metaphorical plate these days:
I have to make a baby shower cake and attend said baby shower this weekend.
I have to prep the blog for a giveaway I’m doing next week.
I have to make about 30 mini red velvet cakes and figure out how to ice them simply but beautifully.
I have to make and personalize 30 place cards.
I have to make 2 mini cakes: a rice krispy treat cake and a chocolate cake.
I have to make and arrange at least 3 floral centerpieces.
Oh yah, and I have to remember to get married on Friday 😉
So as you see, lots to do. So I’ll leave you with this pie which is pretty good, but not my favorite.
It’s a standard pumpkin pie base with some homemade caramel thrown in for flair. I couldn’t really detect the taste of the caramel, so I may not have let it cook long enough. But it was pretty deep in color so I took it off once it looked as Dorie described.
Once you have the caramel made, it comes together pretty quickly and bakes up beautifully. But for some reason my pie filling didn’t want to stick to the pie crust. I guess that’s what I get for having the pie crust in my fridge for 2 days before filling it. Oops!