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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Foundational understanding of the four elements of good cooking
Food scientist deconstructs cooking by component — water, fat, starch
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Foundational understanding of the four elements of good cooking
Food scientist deconstructs cooking by component — water, fat, starch
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
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In a large mixing bowl add dry cake mix, 1/2 cup sweetened condensed milk and butter. Beat with an electric mixer on medium speed until well blended. Add chopped pecans and stir to combine. Press 1/2 mixture onto the bottom of a greased 13x9 inch baking pan. Bake at 350 degrees for 10 minutes. While baking 1/2 mixture, melt unwrapped caramels and remaining 1/2 cup sweetened condenced milk in a double broiler saucepan over low heat, stirring occasionally (If you do not have a double broiler saucepan you can use a medium saucepan stirring constantly to avoid burning). Remove partially baked brownie from oven. Sprinkle chocolate chips over top of brownie. Drizzle caramel mixture over top of chocolate chips. Sprinkle coconut on top of caramel mixture (optional). Add remaining brownie mixture evenly over the top. Bake for 15 more minutes. Let cool in pan, cut and enjoy.