Cranberry Turkey Salad Sandwiches

Cranberry turkey salad sandwich (1 of 1)

Hopefully you had a wonderful Thanksgiving filled with great company and tasty food!  I’m always looking for new ways to use up all the leftovers.  Two years ago we started making these leftover paninis and look forward to them every year.  I’ve been searching for other ideas and saw on Twitter, Smitten Kitchen  posted about using turkey salad in her favorite chicken salad recipe.  I love a good chicken salad and I thought adding in some cranberry sauce and rosemary powder would be great additions.

Cranberry Turkey Salad Sandwiches
Makes about 3 sandwiches
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3 cups shredded turkey (white or dark meat or mixed)
½ cup of mayonnaise
½ cup chopped apple (about ½ of an apple)
½ cup chopped pecans
2 Tablespoons cranberry sauce
½ teaspoon salt
⅛ teaspoon ground white pepper
⅛ teaspoon rosemary powder

  1. Mix mayonnaise, cranberry sauce, salt, white pepper and rosemary powder.
  2. Add the turkey, apple, and pecans then toss to combine.

Source: Hoosier Baker Original

I purchase my rosemary powder from Penzeys Spices.

Lindsay Lou


Thanksgiving Leftovers Panini


Hope everyone had a wonderful Thanksgiving!  We had a great time this year, hosting at our house.  My cousin joined us for Thanksgiving and a good friend dropped by for dessert.  The food was tasty, company was awesome, and there was lots of laughter.  The big question after Thanksgiving is always what to do with the leftovers?  My mom always makes an amazing turkey soup, which I had planned on doing, along with turkey pot pies.  I love cold turkey with Russian dressing (mayonnaise with a little ketchup) and have since I was a kid.  In fact let’s be honest, I like side dishes and dessert over turkey. I like leftovers for about a day then it just gets old.  I caught a Pioneer Woman episode while on the treadmill with Thanksgiving leftover ideas (yes, I watch food shows while I workout, don’t judge J ).  One of the ideas was for a sandwich with turkey and sides from Thanksgiving then when I saw a tweet from Williams Sonoma about ideas for leftovers and saw a turkey Panini, I decided I needed to try this sandwich.  I am so glad I did, we have had it every day since Thanksgiving.  Who would have known all these side dishes put together on one sandwich would be so amazing?  The recipe below is for 1 sandwich, which we split and was very filling.  Just increase the amount of ingredients if you want more sandwiches. I added brie cheese but you can use any other kind of cheese or omit if you don’t have any on hand. You don’t need a Panini press or even a grill pan, you could make this in a regular skillet.  If you are using a grill pan or a skillet, I would suggest weighting the sandwich down with a heavy pan or another skillet (see pictures below).


Thanksgiving Leftovers Panini
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Makes 1 hearty sandwich


2 slices good sandwich bread (I used a peasant loaf, sourdough would be amazing!)

Olive oil or butter for bread (I used olive oil in a Misto Spray bottle)

2 teaspoons mayonnaise

2 Tablespoons cranberry sauce

2-3 ounces roasted turkey (use what you have or prefer, we used white meat)

½ cup cooked stuffing

3 slices of brie cheese

Turkey gravy for dipping


  1. Spray one side of each slice of bread with olive oil.

  2. Take one slice of bread and on the side of bread without olive oil, spread the mayonnaise,   cranberry sauce, turkey, stuffing, and brie (in that order).  Place other slice of bread on top (olive oil side on the outside) and gently press down.

  3. Cook sandwich on griddle pan, Panini press, or skillet on each side until brown about 3-5 minutes).  See below for pictures using a griddle pan to weigh the sandwich down so it flattens slightly.

  4. Serve with a side of turkey gravy for dipping.


How to weigh down a sandwich when using a grill pan or griddle using baking sheets.  I use 2 baking sheets in the beginning but usually towards the end take one off once the sandwich is done on one side.  I also place a piece of parchment paper between the sandwich and bottom of the pan.



Lindsay Lou

Slightly adapted from: Williams Sonoma and the Pioneer Woman

Soft Frosted Sugar Cookies

Soft Sugar Cookie

You know those Lofthouse Cookies™ sold at the grocery store? You know the ones, with pretty frosting and sprinkles  and are delicious.  Well, my best friend in college, Lisa introduced me to these yummy cookies.  Everyone seems to love these cookies and the homemade ones were a huge hit on blogs for awhile.  I’ve been making them for pitch-ins and parties and they are always a favorite.  You can adjust the frosting color and sprinkles depending on the occasion which makes these a great addition to any dessert table or cookie tray.  The bad thing about these—they are really good and hard to resist!  Hope you enjoy them as much as we do.

Soft Frosted Sugar Cookie 1-2

Soft Frosted Sugar Cookies

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Ingredients for the cookies:

4½ cups all-purpose flour

3 teaspoons baking powder

¾ teaspoon salt

1½ cups (3 sticks) unsalted butter, at room temperature

1½ cups granulated sugar

3 large eggs, at room temperature

5 teaspoons vanilla extract

Ingredients for the frosting:

5 cups confectioner’s sugar, sifted

⅓ cup (5⅓ Tablespoon) unsalted butter, melted

1 Tablespoon vanilla extract

6-8 Tablespoons milk (I’ve used 1%, 2%, and whole milk)

Food coloring (optional)

Sprinkles (optional)

Directions for the cookies

1.  Line 2 baking sheets with parchment paper.

2.  In a bowl, mix the flour, baking powder, and salt.

3.  In a separate bowl, beat the butter and sugar together until soft and fluffy (if using a hand or stand mixer about 2-3 minutes on medium-high speed).

4.  Beat the eggs in one at a time, allowing each egg to be incorporated before adding the  next.  Make sure to scrape the bowl as needed.

5.  Add the vanilla and mix until incorporated.

6.  If using a mixer, on low speed add in the dry ingredients and mix until just blended.

7. Cover the dough and allow to chill for 1 hour.*

8.  Preheat the oven to 350°F when you are ready to bake the cookies.

9.  Depending on size you want of the cookies, scoop a ⅛ cup or ¼ cup of dough and roll it into a ball.

10.  Place the dough ball on the prepared cookie sheet and lightly flatten.  Make sure to place the cookies 2-3 inches apart.

11.  Bake the cookies 12-14 minutes, the cookies will just be set and should not brown.   Do not overbake.

12.  Remove the cookies from the oven and let the cookies cool for 10 minutes on the cookie sheet then move to a wire rack to cool completely.  Frost after cooled (see below for frosting directions.)

Directions for the frosting

1.  Whisk the sifted powdered sugar, melted butter, vanilla, and salt in a bowl until smooth.

2.  Whisk in the milk a Tablespoon at a time, until you have reached the desired consistency, you don’t want the icing too runny.  It should be easily spread on the cookies. If you add too much milk, just add a little more powdered sugar.

3.  If you want, add in food coloring.

4.  Frost cookies and add sprinkles or other toppings.

5.  Store the cookies in an airtight container.

*I have let the cookies chill longer than an hour, if you do this they might need to soften just a little prior to scooping.  I have also frozen the dough after shaping it into balls.  If you do this, you will want to let the dough defrost prior to baking so you can flatten the dough lightly.


Lindsay Lou

Slightly adapted from Annie’s Eats

Pimento Cheese

Pimento Cheese 1

I have not been a huge pimento cheese fan, maybe because I really hadn’t eaten it much growing up in the Midwest.  When we were visiting St. Simon’s Island for my best friend’s wedding last September we stopped in at the Boulevard Cafe for lunch.  I ordered their grilled cheese made with homemade pimento cheese topped with bacon and it was ah-mazing!  So good that I had it two more days and would have had it everyday but they were closed on Sunday.  I was inspired from my amazing sandwich to try and make pimento cheese and didn’t realize how easy it was.  Recently on a business trip I was in Richmond, Virginia and ate at Pasture for a pre-birthday dinner and started with their homemade pimento cheese with Ritz crackers.  Their pimento cheese was excellent also and made me crave some more of this homemade goodness!  Make sure you shred your own cheese – it tastes so much better because it is fresh.

 Pimento Cheese 2

Pimento Cheese

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1-pound sharp cheddar cheese, shredded (do not buy pre-shredded cheese)

¾ cup mayonnaise

1 teaspoon minced garlic

4 ounces diced pimentos, drained with 1 tablespoon of liquid reserved

⅛ teaspoon onion powder



Mix all the ingredients together and enjoy!  You can eat it on crackers, make grilled cheese, or eat it with a spoon – no judgment here.



Lindsay Lou

Slightly adapted from: Southern Belle Simple

Chocolate Peanut Butter Cup Cookies


Chocolate and peanut butter, quite possible the most perfect food pairing put them together in a cookie and it just doesn’t get any better.  I knew Matt would love these so even though I made them for work I made sure to save a couple for him.  These were a hit at home and at work.

Chocolate Peanut Butter Cup Cookies

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1 ½ cups all-purpose flour

½ cup unsweetened cocoa, sifted

½ teaspoon baking soda

¼ teaspoon salt

½ cup granulated sugar

½ cup brown sugar, lightly packed

½ cup (1 stick or 8 Tablespoons) unsalted butter, at room temperature

¼ cup smooth peanut butter (I used natural)

1 teaspoon vanilla extract

1 large egg

2 Tablespoons water

1 ½ cups (about 21 or 8.5 ounces) Mini Reece’s® Peanut Butter Cup, lightly frozen*

Optional: additional Mini Reece’s® Peanut Butter Cup for topping


  1. Preheat the oven to 375°F.  Line two baking sheets with parchment paper or lightly grease baking sheets.
  2. In a bowl, whisk together flour, cocoa, baking soda, and salt.  Set bowl aside.
  3. In the bowl of a mixer, beat the butter, sugar, and peanut butter until light and fluffy, about 2-3 minutes.
  4. Add in the vanilla, egg, and water and mix until incorporated.
  5. Add the dry ingredients into the peanut butter mixture and mix until the flour is incorporated.
  6. Stir in the peanut butter cups.
  7. Using a tablespoon or tablespoon cookie dough scoop, place a tablespoon of cookie dough on baking sheets.  Space cookies 2-3 inches apart.  Press cookies down with your hand so they are roughly 1-inch thick. Optional: place extra piece or pieces of peanut butter cups on top of the cookies.
  8. Bake cookies 7-9 minutes, rotating cookie sheet halfway through baking time.  Remove from oven and let cool on the cookie sheet for 20 minutes, transfer to a wire rack to cool fully.


Lindsay Lou

*Freezing the peanut butter cups makes it easy to chop them and mix them into the cookie dough without falling apart too much

Slightly adapted from King Arthur Flour and Annie’s Eats

Sugar Cookie Bars

I made these for an Earth Day “green” bag lunch seminar for work and they were a hit both at work and home (I may or may not have had one or two for breakfast one morning).  These don’t take a lot of time to make and you can adapt the frosting to any color that fits your mood or whatever special occasion you are making the cookies for.  The same goes with the toppings, you could use different sprinkles, chopped up candy, dried fruit, nuts, or coconut.  The options are endless!  These are perfect for pitch-ins and barbeques.
Sugar Cookie Bars
Makes 48 bars
Ingredients for the cookie bars:
5 cups all-purpose flour
1 teaspoon salt
½ teaspoon baking soda
1 cup (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs, at room temperature
2 teaspoons vanilla extract
1 vanilla bean, split lengthwise (optional)
Ingredients for the frosting:
1 cup (2 sticks) unsalted butter, at room temperature
1 teaspoon vanilla extract
1/8 teaspoon salt
4 cups confectioner’s sugar, sifted
5 Tablespoons milk (I used 1%)
food coloring (optional)
Directions for the cookie bars
1.     Preheat the oven to 350°F.  Grease a 13-inch x 18-inch rimmed baking sheet and line it with parchment paper. 
2.     In a medium-sized bowl, whisk together the flour, salt, and baking soda; set aside.
3.     In the bowl of a mixer, combine the sugar and butter and cream on medium-high speed until it is light and fluffy (about 2-3 minutes).
4.     One at a time, add the eggs to the butter mixture and mix well after each addition.  Scrape the bowl as needed, while mixing. 
5.     Scrape the vanilla seeds with the side of a knife and add into the butter mixture, with the vanilla extract. 
6.     Add in the flour mixture, and mix just until it is incorporated.  Scrape the sides of the bowl as needed.
7.     Spread mixture into prepared pan.  Use a piece of parchment paper or wax paper to smooth the batter evenly.
8.     Bake for 18-20 minutes, rotating the pan halfway through the baking time.  Remove from the oven and let the pan cool on a wire rack.  Do not frost until the bars have cooled completely. 
Directions for the frosting
1.     In the bowl of a mixer, beat the butter on medium-high speed until the butter is light and fluffy, about 2 minutes. 
2.     Add the vanilla, salt, confectioner’s sugar, and milk.  Mixing until the frosting is light and fluffy. 
3.     Add in food color as desired.
4.     Frost the cooled bars, in the pan.  Add toppings as desired. 
Lindsay Lou
Slightly adapted from: Annie’s Eats

Red Velvet Cake

Red Velvet Cake
Is it 2013 already??  Where did 2012 go?  I know I am not alone in thinking this.  I want to apologize for disappearing for 2012. Since I last posted I have had some very exciting life events take place including finishing my dissertation, graduating, moving, accepting a position that I love, and sadly caring for a very ill dog.  Our house is empty without our Leo.  He was my kitchen buddy, waiting patiently right outside the kitchen at our old house and right by the sliding glass doors at the new house.  When he got sick he chose to lay in front of the stove.  I would usually make him move before he was sick but I realized he just wanted to be as close as possible. Opening the oven door without hitting him while holding a pan became an art.  When we were caring for Leo, there wasn’t much time to cook or bake so my blog was neglected.  The little extra time we did have we chose to spend together since we didn’t know how many more precious moments we would have with our sweet pup.  After Leo passed we were heartbroken, we just never expected our time together would be so short.  Between being heartbroken, settling into a new job that requires considerable travel and a 2-hour round trip commute, I decided to give blogging a break.  Not to be a Debbie Downer, but I wanted to share why I had disappeared.  I know some people have asked where I was or when I would post, and that meant the world to me.  I am excited to get back in the kitchen and I realize it is what I need to mend my broken heart.  So for my readers who came back after a long hiatus, thank you and to those of you who are new, welcome. 
After a long break, I thought I would share one of my favorite recipes.  My Aunt Cathy’s Red Velvet Cake is one of my favorites cakes.  I have had the joy of baking this with my Aunt Cathy for two very special occasions, my high school graduation and my mom’s 60thbirthday.  I still have my old tattered recipe card that my cousin, Stephanie, wrote out when we were kids after I first tasted this cake while visiting in Memphis.  Under “yields” Stephanie wrote out 10 lbs. fat cake.  I still get a good laugh out of that when I look at the recipe.  I made this over the weekend for a belated Valentine’s Day dinner for my sweetie.  So make this for your sweetie, you don’t need a special occasion to make this fabulous cake. 

Our sweet pup, Leo aka Mr. August for the Harford Humane Society 2012 Calendar.  Rest in peace, sweet friend.


Aunt Cathy’s Red Velvet Cake

Yields 2 9-inch cakes or 3 8-inch cakes
1 ½ cups sugar
2 cups vegetable oil
2 large eggs, room temperature
1 teaspoon vinegar
2 ounces red food coloring
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
2 Tablespoons cocoa
1 cup buttermilk, room temperature
1 teaspoon vanilla extract
1 stick (8 Tablespoons) unsalted butter, softened
1 8 ounce package cream cheese (I used 1/3 less fat cream cheese/neufchatel), softened
1 teaspoon vanilla extract
1 pound (box) powdered sugar, sifted
1 cup chopped pecans
Directions for Cake
1.  Preheat oven to 350F
2.  Place a piece of parchment paper in the bottom of 2 9-inch round cake pans or 3 8-inch round cake pans, then grease and flour the pans.
3. Cream sugar and oil, add eggs and beat well.
4.  Add vinegar to sugar mixture and food coloring, beat well.
5.  Sift dry ingredients and add alternatively with buttermilk, starting with flour and ending with flour
6.  Add vanilla and beat well.
7.  Pour batter into pans, evenly and bake for 25-30 minutes or until a toothpick inserted in the middle of the cake comes out clean, rotating after 20 minutes
8.  When the cakes have finished baking, let them cool in the pans on a wire rack for 10 minutes. Remove cakes from pans and let cool completely on wire racks. 
Directions for frosting
1.  Cream butter and cream cheese until light and fluffy about 1-2 minutes.
2.  Add vanilla and sifted powdered sugar, beat 2-3 minutes. 
3.  Add nuts to frosting and frost cooled cakes.*
*For these pictures, instead of mixing the nuts into the frosting I sprinkled the chopped pecans between the layers but I prefer the nuts mixed into the frosting.  
Lindsay Lou

Oreo Cookie Cookies


Matt came home one day after eating out with coworkers to tell me about an amazing cookie he had – it was like a chocolate chip cookie but with Oreos he exclaimed.  I was jealous and asked if he brought one home for me  (the answer was no if you were wondering).  These cookies were great and were a serious indulgence. I mean a cookie in a cookie; it just doesn’t get any better.  This cookie in a cookie is not a new idea, I’ve noticed that it is all the rage to put an Oreo cookie in the middle of a ball of cookie dough and bake it.   Unfortunately, Matt can’t remember the name of the place they ate these so I couldn’t credit them with this fantastic idea.

Oreo Cookie Cookies
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1 cup butter (2 sticks), softened
¼ cup granulated sugar
¾ cup brown sugar
1 teaspoon vanilla
2 eggs, room temperature
2 ¼ cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 box (3.4 ounces) instant vanilla pudding
18 Oreos, broken into pieces

1.  Preheat oven to 350F.
2.  In a large mixing bowl beat butter, granulated sugar, and brown sugar until creamy, about 1-2 minutes.
3.  Add vanilla and eggs to butter mixture, beating well.
4.  In a separate bowl, mix flour, baking powder, salt, and pudding.
5.  Add flour mixture to butter mixture and mix well.
6.  Gently stir in Oreo pieces.
7.  Place tablespoon-sized balls of cookie dough on an ungreased cookie sheet.
8.  Bake for 8-10 minutes, cooling for 2 minutes on the cookie sheet before moving to a wire rack to cool fully.

Lindsay Lou

Inspired by : Unknown Baltimore Restaurant
Cookie dough adapted from Kroger’s White Chocolate Chip Cookies

Chocolate Chip Cookie Dough Cupcakes

Chocolate Chip Cookie Dough Cupcakes


I remember when I first saw these cupcakes on Annie’s Eats.  I knew I had to make them, I am just sorry I waited so long.  I actually made these months ago and since have tried to find occasions to make them again.  These cupcakes are simply amazing! I mean, cookie dough filled cupcakes, with frosting that resembles cookie dough and a yummy brown sugar cupcake base.  These are now one of my favorite desserts.  Go out today, buy the ingredients and make them before New Years Day comes and so do those pesky resolutions 🙂  All the steps involved were a bit time intensive so I would recommend making the cupcakes over two days or starting very early in the day. This recipe makes a little extra filling and frosting so I took the pieces of cupcake I cut out and pressed them in a small baking dish topped with the filling.  I baked them at 350F for about 10 minutes, just enough to get warm them topped it with frosting.  Talk about a decadent dessert from cupcake leftovers!

Chocolate Chip Cookie Dough Cupcakes
Yields 24 Cupcakes
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Ingredients for the Cupcakes
3 sticks (24 Tablespoons) unsalted butter, at room temperature
1 ½ cups light brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup milk
2 teaspoons vanilla extract
1 cup chocolate chips (semisweet or bittersweet)

Ingredients for the filling
4 Tablespoon unsalted butter, at room temperature
6 Tablespoon light brown sugar, packed
1 cup plus 2 Tablespoon all-purpose flour
7 ounces sweetened condensed milk
½ teaspoon vanilla extract
¼ cup mini semisweet chocolate chips

Ingredients for the frosting
3 sticks (24 Tablespoons) unsalted butter, at room temperature
¾ cup light brown sugar, packed
3 ½ cups confectioners’ (powdered) sugar
1 cup all-purpose flour
¾ teaspoon salt
3 Tablespoon milk
2 ½ teaspoon vanilla extract

For decoration (Optional)
Tiny chocolate chip cookies
Mini chocolate chips

Directions for the Cupcakes
1.  Preheat the oven to 350F
2.  Prepare cupcake pans with liners.
3.  In a large bowl combine the butter and brown sugar (use a paddle attachment if using a stand mixer).  Beat on medium-high speed until the mixture is light and fluffy, about 3 minutes.
4.  Add the eggs, one at a time beating after each egg and scraping the sides of the bowl as needed.
5.  In a separate bowl, combine the flour, baking powder, baking soda, and salt.
6.  Add the dry ingredients to the butter mixture, alternating with the milk.  Begin and end with the dry ingredients, just mixing until blended after each addition.
7.  Add the vanilla and fold in the chocolate chips with a spatula.
8.  Pour batter evenly into cupcake liners. Bake for 18-24 minutes, until a toothpick inserted in the center of the cupcake comes out clean.
9.  Allow cupcakes to cool in the pan for 5 minutes, then move to a wire rack to cool completely.

Directions for the filling:
1.  Cream butter and sugar in a mixing bowl on medium-high speed until light and fluffy, about 2 minutes.
2.  Add in the flour, sweetened condensed milk, and vanilla until mixed well and smooth.
3.  Stir in the chocolate chips.
4.  Cover with plastic wrap and refrigerate until the mixture is firm, about an hour.

Directions for the frosting:
1.  Cream the butter and brown sugar on medium speed for about 1-2 minutes.
2.  Add the confectioners’ sugar and beat until smooth.
3.  Beat in the flour and salt.
4.  Add the milk and vanilla, beat until smooth, scraping down the sides as needed.

Directions for Assembling the Cupcakes:
1.  To fill the cupcake, cut a cone out of the top of the cupcake.
Cupcake How to 2
2.  Fill each hole in the cupcake with some of the chilled cookie dough mixture.
3.  Frost cupcakes, optional: top with chocolate chip cookie and mini chocolate chips

Lindsay Lou

FromAnnie’s Eats inspired byHello Bakeroriginally cake adapted fromCupcake Bakeshop, frosting adapted fromThe Cupcake Review andHow to Eat a Cupcake

Fleur de Sel Caramels with Vanilla Beans

Fleur de Sel Caramels with Vanilla Beans

I can’t believe Christmas is 3 days away and I have not done any baking.  This is very unusual for me and not because I haven’t wanted to or haven’t been prepared.  I have sprinkles galore, I have sugar, flour, molasses (for THE best gingerbread cookies ever), and cute cookie cutters.  I also have a dissertation timeline that is a bit tight and since I set my final defense date (wow to see that in writing is exciting but also scary) there is no turning back.  I was only going to give myself Christmas day off, but as it approached I became a bit sad.  We already had decided to stay home for Christmas due to my tight deadline and now I was denying myself the joy of baking? It is a tradition to bake cookies, rum cake, and other goodies and I would be denying myself of this joy.  So last Friday I ordered some fun decorating sugar and decided I would treat myself to a day of baking on the 24th.  Baking is my therapy and I especially love it during the holidays because I turn up the Christmas music and get lost in baking.  Now the next two days will be difficult because my sparkly sugar arrived and all I want to do now is bake.  Looking at data and revising a manuscript seem much less exciting than decorating sugar cookies.  I did take some time this past weekend to make these caramels.  They were a huge hit, I just wish I had made more 🙂  I used fleur de sel I bought in Paris this summer, but you can find it online, possibly at your grocery store, or at places like Williams Sonoma.  You may be able to use regular sea salt in the grocery store, although it tends to be a bit larger grain.

 Fleur de Sel Caramels with Vanilla Beans 2

Fleur de Sel Caramels with Vanilla Beans
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1 cup heavy cream
5 Tablespoons unsalted butter, cut into pieces
1/2 teaspoon vanilla extract
1 vanilla bean pod
1 1/4 teaspoon Fleur de Sel (sea salt) + more for sprinkling
1 1/2 cups granulated sugar
1/4 cup Lyle’s Golden Syrup (can substitute light corn syrup)
1/4 cup water

1.  Line the bottom of an 8-inch square pan with parchment paper, coat parchment paper lightly with butter.
2.  Split vanilla bean pod in half lengthwise, and scrape out the seeds (keep both).
3.  In a small saucepan, mix butter, cream, vanilla, vanilla pod, vanilla beans, and fleur de sel.  Bring to a boil, remove from heat, and set aside.
4.  Boil sugar, syrup, and water in a 3-4 quart heavy pan.  Stir, until the sugar has dissolved.  Boil mixture but do not stir once boiling, gently swirl pan.  Continue to boil until the mixture is a light golden caramel color.
5.  Remove the vanilla bean pod halves and very carefully add cream mixture to the sugar mixture (the mixture will bubble so be careful).   Stir frequently, until the mixture reaches 248F on a kitchen thermometer.
6.  Pour the mixture into the prepared 8-inch pan and let cool for 30 minutes.
7.  After cooled for 30 minutes, sprinkle fleur de sel on top.  Let cool completely.
8.  Using a buttered pizza cutter, cut into 1-inch pieces.
9.  Wrap using 3-inch squares of wax paper and twisting the ends together.

Makes about 64 1-inch caramels.

Lindsay Lou

Source: Confections of a Foodie Bride originally adapted from Gourmet, 2004