Shortbread and Autumn

It's Saturday! Woohoo! The weekend is here. I made it through another week of teaching. With the second week down, I think the rest of the year should be smooth sailing (in general). The first two weeks the little ones are learning the new routine of being in school, but I think they have it now. I can start delving into the real learning now.

Along with the weekend, comes a lovely change in weather. It's been in the high eighties and nineties here for the past couple weeks (if not hotter). Today it was in the mid-seventies in the sun. Well, I thought, I think it's time I used that can of pumpkin that has been sitting in my pantry for so long! I decided to make Millionaire's Shortbread (shortbread covered in caramel and chocolate). I'm Scottish way back, so a while ago I taught myself how to make shortbread without a recipe. Its simple 1-2-3. 1 part sugar, 2 parts butter, 3 parts flour. Easy. I decided to make a pumpkin spice version of the recipe. Here goes!

1/4 cup sugar
1 stuck (1/2 cup) unsalted butter, soft
2 tbsp pumpkin puree
1 cup flour
1 tsp pumpkin pie spice

Preheat oven to 325F
Mix the pumpkin and butter together until smooth. Add sugar and spice. Mix well. Add flour and mix until it comes together.
Put cookie dough into a 9" cake pan, lined. Spread evenly.
Bake for 20 minutes, or until done.
Allow to cool on baking rack.

Now, for the "Millionaire's" part, you need:
Chocolate layer
2 tbsp heavy cream
1/3-1/2 cup chocolate chips

Heat the heavy cream in microwave until boiling (it doesn't take long, maybe 30 seconds).
Add the chocolate chips and let sit for 10 minutes or so. Stir until smooth.

Caramel layer:
1/2 cup brown sugar, packed
1/4 cup heavy cream
1 tbsp butter
1 tbsp pumpkin puree
1/2 tsp pumpkin pie spice

Combine all ingredients in heavy saucepan. Heat on low temperature until butter is melted, stirring. Increase the heat until boiling. Continue cooking, without stirring (it will make it grainy if you stir) for about 5 minutes. It will look nice and caramel colored after a few minutes. Watch it, but DO NOT STIR. Once it has come together, turn it off and let it cool down for about 20 minutes or so.

To assemble:
Pour the cooled caramel sauce over the shortbread in the cake pan. Allow to cool a little, until firmed up a bit, then add chocolate. Refrigerate until firm. Slice into little fingers and enjoy!

I don't have pictures, but google Millionaire's shortbread and you will know what it's supposed to look like.

It's so so so good!