On Saturday, October 20th, 2018, my friend Paul and I “took a crack at” the Baltimore Running Festival Half Marathon. Get it? The medal is a crab, and we took a crack at it. Har har. (I can’t take credit for that one, it says that on the medal… but a punny medal makes me extra happy).
This delicious concoction combines the best part of chocolate mousse (the chocolate, duh) with the ever-so-satisfying crunch of a crème brûlée. Plus, I got to play with my blow torch!
Running in summer is basically the worst. To me, anyway. I know that there are people out there who hate running in the cold. I love it. But perhaps this post will help them in the coming months. For those of you out there like me, well, bookmark this post and maybe it will help you next summer.
While everyone else goes nuts for pumpkin spice, for me the first day of fall means it’s seasonally appropriate to bust out the molasses. Because gingerbread is everything.
No, this cake does not contain whisky. And it’s not a double-chocolate malt cake (as my brain thought it was when I first decided to make it). No, it’s a chocolate malt cake with malted vanilla buttercream frosting. And it’s freakin’ delicious.
By far the easiest, most adaptable, and most delicious caramel candies imaginable. Seriously. So easy. So good.
Baker on the Run 