Friday, August 22, 2014

Salted Coffee Caramel Sauce

So, we were making toppings for ice cream one evening.  Kathleen made this and did NOT tell me there was coffee in it.  She put some over my ice cream and I, a NON coffee drinker, knew immediately that there was coffee in it.  They liked it very much, but it DOES taste like coffee......They LOVE to try to get me to like coffee, unsuccessfully, I might add! :-)

Salted Coffee Caramel Sauce


Makes about 2/3 cup
5 tablespoons unsalted butter, diced
1/2 cup packed light brown sugar
2/3 cup heavy whipping cream
1 1/2 teaspoons espresso powder
1/2 teaspoon flaky sea salt, plus more to taste
2 teaspoons vanilla extract

Melt butter in a small saucepan over medium heat. Once the butter has completely melted, add the sugar, heavy cream, espresso powder, and salt and whisk until all of the espresso powder has dissolved. Bring the mixture to a slow boil, whisking constantly during this time. Turn down the heat to low, and simmer and whisk for an additional 3 minutes to thicken.

Remove caramel sauce from the heat and add the vanilla extract. Stir to combine. Serve warm, at room temperature, or pour into a glass jar and refrigerate for later use. The caramel sauce will thicken once it cools. The sauce will keep refrigerated for 2 to 3 weeks.

To rewarm, microwave on LOW power in bursts of 15 to 30 seconds, stirring between each session. Or reheat gently over low heat in a saucepan.

Thursday, August 21, 2014

Nutella Magic Shell

If you like Nutella, you will LOVE this!  Easy to put together and tastes great!.

Nutella Magic Shell

1/2 cup Nutella
1 TBSP vegetable oil

In a microwave safe bowl, combine the oil and Nutella.

Microwave in 30 second intervals at 50% power, mixing in between, until fully combined. About a minute or a minute and a half.

Once cooled, drizzle over ice cream.

Store at room temperature.

This magic shell works best on ice cream right from the freezer. While it will solidify on the ice cream, it won't get quite the crunch that traditional magic shell does.

Wednesday, August 20, 2014

The Best Pumpkin Cake

Happy 20th birthday to my baby, Kathleen!  Her college classes start today, so not a happy way to spend her golden birthday!  Love you bunches!

This really is a great tasting cake and tastes better after it sits.  It is easy to put together, and you probably have all the ingredients on hand.  I, however, was out of heath bits, so used mini chocolate chips and caramel sauce as my toppings.
The Best Pumpkin Cake

Yes, the actual cake part of this recipe is only 3 ingredients!!!

1 box yellow cake mix
1 can pumpkin (not pumpkin pie filling just plain canned pumpkin)
1 generous tsp pumpkin pie spice
1 can sweetened condensed milk
whipped topping
cake garnish - chocolate shavings, heath bits, and caramel sauce

Preheat  oven to 350 degrees and grease (I used PAM) a cake pan - 9 x 13

In a medium mixing bowl, whisk together the cake mix and the pumpkin pie spice - this will incorporate the two ingredients and break up any cake mix lumps(Do not use the oil and eggs on the cake mix package)

Stir in the can of pumpkin.  Spoon into your prepared pan.

Bake for 30 minutes (adjust the length of baking depending on the size of your pan)

Allow cake to cool completely in pan.

Once cool, use the back of a wooden spoon to poke holes in your cake.  Pour sweetened condensed milk over the top of the cake, making sure to fill the holes.

Allow the condensed milk to soak into the cake by chilling for one hour or more in the fridge.

After an hour, frost your cake with the whipped topping.  Put cake back into fridge until you are ready to serve

Before serving, garnish with whatever other topping you want--chocolate shavings, heath bits, and caramel sauce

Store any leftover cake in the fridge.

Tuesday, August 19, 2014

Maple Butter

We made this to go on the Chicken and Waffles we made.  LOVED it!
Maple Butter

1 stick butter, room temperature
1/2 tsp maple extract
1/4 c honey
pinch salt
pinch cayenne pepper

Mix all together until well combined

Monday, August 18, 2014

Rhubarb Dream Bars

I still had some fresh from Wisconsin rhubarb, so I made this recipe.  It was delicious!
Rhubarb Dream Bars
Facebook via Cindy Halle


2 cups flour
3/4 cup powdered sugar
1 cup butter

Mix crust and press into 9x13" pan. Bake in 350 oven for 15 min.


4 beaten eggs
4 cups chopped rhubarb
2 cups sugar
1/4 cup flour
1/2 tsp salt

Combine eggs, sugar, flour, salt. Mix. Fold in rhubarb. Pour on top of baked crust.

Bake at 350 for 40-55 min until set and edges start to brown.

Sunday, August 17, 2014

Pretzel Toffee

I need a quick dessert and had all the ingredients for this.  See my notes at the bottom.  Use a 9 x 13 pan if using this recipe.  Very good.
Pretzel Toffee

4 cups pretzels
1 stick (1/2 cup) butter
½ cup brown sugar
1 cup chocolate chips
Sprinkles for decorating, if desired

Preheat oven to 350°. Line a cookie sheet**** with foil and spray liberally with cooking spray. Spread pretzels out in an even layer on prepared pan. Set aside.

Melt together butter and sugar in a saucepan over medium heat. Cook at a low boil about five minutes. Pour over pretzels and bake for 7 minutes.

Remove hot pan from oven and sprinkle with chocolate chips. Put pan back in hot oven for 2 minutes. Remove and spread melted chocolate chips in an even layer. Let harden and break into pieces.

***Beth found out that this must have meant a 9 x13 pan.  I used a jelly roll pan and had to double the butter and brown sugar to cover.  I also used 2 cups of chocolate chips.

Saturday, August 16, 2014

Chicken and Waffles

I saw this on the tv show The Chew and knew we would have to try a version of this.  They turned out great.  We like this with maple butter.
Chicken and Waffles
adapted from D Bar Restaurant(Denver) via The Chew

Marinate chicken breasts in buttermilk--to cover for 1-2 hours

Dip chicken in flour seasoned with:
1/2 tsp poultry seasoning
1/2 tsp Lawry's salt
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder

Melt 1 stick of butter and add the floured chicken.  Bake at 425 for 20 minutes.  Turn chicken over and bake another 20 minutes.


make a standard waffle batter(Beth used Pioneer Mix)

1/2-3/4 c chives, chopped
3/4 c cheddar cheese
pepper, to taste

Make waffles according to your waffle maker.  Keep warm on a rack(to keep crispy) in a 325 degree oven.

To make a sandwich, layer waffle, lettuce and tomato(optional) honey mustard or maple butter and top with another waffle.