You're just so congested your ears are popping every time you swallow. The softest, fluffiest lotion lined tissues still feel like sand paper when you're blowing your nose every five minutes. And as if that isn't bad enough you're favourite batch of cookies taste like dust in your mouth.
Because I'm sick and I need to bake me up some medicine, because I'm afraid I might become permanently anosmic and ageusic, because I've spent way too much time feeling sorry for myself and because the kind people at California Walnuts sent me a generous sample of delicious walnuts. What better way to jump start your taste buds than with some of the most potent flavours? Chocolate, caramel and toasty walnuts.
Who needs chicken noodle soup when there's Walrus Bars?
Source: Adapted from California Walnuts' Walrus Bars.
1 1/2 cup flour
1 1/2 cup corn starch
1 1/2 cup powdered sugar
1 1/2 cup cocoa powder
1 1/2 tsp salt
1 1/2 cup unsalted butter, room temperature
1 1/2 cup unsalted butter
1 1/2 cup brown sugar
1 cup honey
1 tsp salt
1/2 cup heavy cream
1 1/2 tbsp spiced rum
4 1/2 cup walnuts, toasted and rough chopped
Preheat the oven to 325 degrees and position a rack in the center. Line a 11 x 17 baking sheet with parchment paper and set it aside.
In a large bowl whisk together the flour, corn starch, powdered sugar, cocoa powder and salt. Mix in the butter until you're left with a crumbly but moist and consistent texture. Firmly and evenly press the dough into the prepared pan and bake it for 30 minutes.
While the shortbread layer is baking combine the butter, brown sugar, honey and salt in a medium sauce pan over medium heat. Bring it to a boil and let it simmer for 3 minutes then remove it from the heat. Once the bubbling stops stir in the cream and spiced rum. Finally mix in the walnuts and spread it evenly over the baked shortbread layer.
Turn the oven down to 300 degrees and bake it for an additional 20 minutes. Let it cool for an hour or 2 so the caramel can set. Once cooled cut them into 24 squares and enjoy!