It makes the perfect topping for pancakes, the perfect hostess gift and heck, it’s really good just scooped out of the jar too!
My recipe for Caramel Apple Bourbon Butter was created by two of my favorite things from fall… Apple Butter and Bourbon Caramel… I literally made a batch of both, stirred them together and then canned them to give as gifts. See the recipe below…
Caramel Apple Bourbon Butter
For the apple butter:
15-20 apples, peeled, cored and quartered (about 6 pounds)
1 cup of apple juice or cider
1 cinnamon stick
1/2 tsp ground ginger
pinch of cardamon
pinch of nutmeg
pinch of ground cloves
1 cup sugar
2 tsp lemon juice Continue reading
Who doesn’t love receiving homemade gifts during the month of December – especially things that can be eaten! Here’s my adaptation on a recipe for Homemade Butterscotch Sauce. It’s quite easy and will keep for up to three months in the refrigerator.
Homemade Butterscotch Sauce
1 1/2 cups dark brown sugar
1/2 cup light corn syrup
1/4 cup water
1 teaspoon kosher salt
3/4 cup heavy cream
2 tablespoons Scotch whisky
1/2 teaspoon pure vanilla extract
In a heavy saucepan, combine the sugar, corn syrup, water and salt and cook to dissolve the sugar. Add the cream and simmer, stirring, until thickened, 10 minutes. Add the whisky and vanilla and simmer over low heat for 2 minutes. Let cool, then transfer to jars.
When I was writing out my to do list for Thanksgiving dinner last night I realized my desserts represent the first three letters of the alphabet – and I really didn’t mean to! Here’s what I’m making and the links to the recipes…
Last weekend I hosted a baby shower to celebrate Erin & Cameron’s upcoming arrival. I baked and crafted to my heart’s content and more… I love Amy Atlas’s dessert tables and put together one to surprise Erin, who is a huge sweet lover! Links to the recipes are at the end of the post.
Lusciously Lemon Cupcakes
Very Berry Macarons
Cake Pops (stay tuned for a whole post on these suckers)
I took on the project of making salted caramels the other night as I was desperately craving them, but Dean and Deluca was already closed. Though not every piece looked perfectly beautiful, they tasted perfectly beautiful. If you’re familiar with the process of using a candy thermometer, this isn’t too hard of a task, but is a little messy.
I used a combination of a couple of recipes I found… The first from Martha Stewart and the other from Gourmet. Below is the method/temperatures that I found worked best.
Homemade Salted Caramels
1 cup heavy cream
5 tablespoons unsalted butter, cut into pieces
1 teaspoon fleur de sel
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water
While in Portland last weekend we visited a bunch of sweet shops and I came across these caramels that were really incredible and inexpensive at Cacao. Bequet Confections hand-crafts ten different flavors of soft caramels that literally melt-in-your-mouth! My favorites were the
Celtic Sea Salt
and the Chipotle.
I am a sucker for good caramels and we tasted plenty while in Portland and these truly reigned supreme!
They are sold in a wide variety of sizes and packaging, but I think the 8oz bag (about 30 pieces) for $9.95 is a great deal and perfect hostess gift! Best of all, they’re natural… no artificial colors, no artificial flavors and no preservatives.
As a child, I remember my mom making caramel corn balls to give out to the few trick-or-treaters that came to our house on Halloween (living in the country was not conducive to obtaining copious amounts of candy when returning from trick-or-treating especially because the houses are far enough apart that my dad always ended up driving us from house to house).
Back to the caramel corn – my sisters and I would wait impatiently for the caramel to cool enough for us to eat whatever pieces of popcorn weren’t being made into balls. My mom would butter up her hands with a stick of butter as she was finishing stirring the popcorn into the caramel so she could shape the popcorn into balls without having the scalding caramel sticking to her hands. When I made her recipe last week, I decided to forgo dealing with the burning sticking caramel and just spread the popcorn on a cookie sheet. Read on for the recipe!