caramel

Espresso Floats with Caramel and Whip!

The Granola Girl
coffee, Dessert
May 7, 2014
1 Comments

Spring is here and it is getting warm! 🙂 No longer the season for hot lattes but rather iced Americanos… and Espresso Floats. 😉 These floats were originally created by my highly caffeinated sister but after many many days seeing her drink them it was time I try one! Perfection! 🙂 Like a frappuccino but SO much better. Be warned, cut back on the espresso if you don’t like your coffee too strong!

Yields 1 float

Ingredients:

2 Shots Espresso or 1/2 cup strong brewed coffee
2 large scoops Vanilla Ice cream
2 TBS Caramel
Fresh Whipped Cream

Directions:

Drizzle 1TBS caramel on the inside of a glass.
Add Ice cream then pour espresso over the ice cream.
Top with whipped cream and remaining caramel!
Enjoy! 🙂

“O taste and see that the Lord is good: blessed is the man that trusteth in Him. ”
Psalm 34:8

Caramel Pecan Crumb Peaches à la mode

The Granola Girl
Dessert, Fresh Fruit
Aug 22, 2013
9 Comments

I have been dreaming up this recipe for about 10.5 months now! 😉 Just waiting for peach season to start in Texas and then free time to concoct the recipe! So it happened today that I had an early morning photo shoot and then I took the rest of the afternoon off to “kid-sit” while my parents went to an appointment. 5 kiddos under 12, Lunch on and off, cleaned up, then a diaper change, get cups of water, and it’s NAP TIME or what we call “quiet time”! 🙂 I set their timer for 1 hour and then thought, “why not see if I can’t create the recipe in this 1 hour?” Challenging? For me, yes! 🙂 If I take pictures of my baking, it takes about twice as long to bake whatever I am baking but I was up for the challenge!

The recipe I had been dreaming up? A fresh peach halved, drizzled with a delicious caramel, topped with a pecan maple-sweetened crumb topping, baked until soft and golden, and then topped off{while still warm} with a dollop of ice cream and {generous}caramel drizzle! And it just so happened that I have what seems to be{thankfully :)} a “never-ending jar” of slickepott and our extremely generous neighbor blessed us with pecans from her pecan tree. So I was set! 🙂 Yep, it was just as good as I hoped it would be! The great thing about so many siblings is that you only get a taste of whatever you make…. so you unknowingly go on a diet unless you make a dozen and a half of something! This recipe made 2 and once I was finished the kiddos quickly devoured them! 😉

Yields 2 delightfully decadent servings!

Ingredients

1 fresh and perfectly ripened peach
Caramel Sauce {Used slickepott but if you can’t get a jar home-made is second best. 😉 I have a recipe ::here::}
2 1/2 tbsp butter
1 tbsp pure maple syrup
1/4 cup pecans {chopped}
1/4 cup flour
1/2 tsp cinnamon
dash salt
vanilla ice cream

Preheat oven to 350 degrees!
Place flour, maple, cinnamon, and salt in bowl. Cut in 2 TBS butter and then stir in nuts! Place in freezer for 10 minutes.
Generously butter a glass baking dish. Half and pit the peach! Drizzle with around 1 tbsp caramel sauce per half. Top both halves with crumb topping and bake for 25 minutes or until crumb is golden and peach soft! You will be able to tell by the smell!! 😉
Allow to cool for 5 minutes then plate! Top with vanilla ice cream and a generous amount of Caramel!
Enjoy!! 🙂

[vimeo http://www.vimeo.com/72950875 w=560&h=315]

A Caramel Latte Kind of Day!

The Granola Girl
coffee
Aug 4, 2013
5 Comments

Besides the normal home-made hamburger buns for dinner or loaf of french bread, baking has{sadly} been non-existent for me the last week! Hoping that will change this new week as I have been dreaming up a number of recipes{ Rum Cake with a Rum Caramel sauce and Grilled Pineapple over Pound Cake à la mode being a couple} I really hope to bake and share with you all in the next few weeks. But for today, though it is Sunday, some unfinished computer work must be completed and the kitchen will be neglected with exception to a quick caramel latte! 🙂 Since the lighting was delightful and drink delicious, I decided to snap a few pictures and share it with y’all!

Yields 1 highly caffeinated Latte 🙂

Ingredients

Your favorite mug!
1/2 cup organic milk{may want more or less}
2 shots strong espresso
1 tbsp caramel sauce
3/4 tbsp delicious raw sugar
1/4 tsp pure vanilla extract

Grab you favorite mug and pour in espresso. Add caramel, sugar, and vanilla. Mix well!
Froth milk or heat in sauce pan. Pour on top of espresso.
Drizzle generously with caramel and enjoy ever sip! 😉

Salted Caramel Mocha Cupcakes {reblogged!}

The Granola Girl
chocolate, coffee, Dessert
Jun 22, 2013
3 Comments

Yes, I have posted this recipe before! BUT this time I decided to skip making my own hot fudge & caramel. 🙂 You see, I have heard of this company called slickepott for quite some time now and when I didn’t win a give-away for their caramel sauce I just decided it was time to order some! 🙂 And since I was already ordering a jar of caramel sauce{Just to make the purchase a little more sweet} I decided to add a jar of hot fudge too! 😀 So, my Salted Caramel Mocha Cupcakes simplified with delicious all-natural but pre-made caramel & hot fudge! A delicious layer of chocolate pound cake, then sweet cream-cheesey espresso, add a layer of caramel then hot fudge, and top it off with a salted caramel icing! Super easy and quick, had these cupcakes done in 1 hour! And forewarning, don’t consume too close to bed or else you will be blogging at 3am like me! 😉

Original Recipe makes 16 ~~rather~~ really large cupcakes!

Cake

1 1/2 cups butter, softened
3 cups white sugar
5 eggs
2 teaspoons vanilla extract
2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
1 cup buttermilk
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1 teaspoon salt

Espresso layer

1 pkg cream cheese (softened)
2 tbsp milk
1 tbsp instant coffee
2 cups powder sugar

1 13oz Jar Salted Caramel or 1 Jar regular Caramel plus 1/2 tsp salt!
1 14 oz Jar hot fudge sauce

Icing:

1/3 cup caramel
2 sticks butter (softened)
1 pkg softened cream cheese
4-5 cups powder sugar

Directions

Preheat oven to 350 degrees F. Grease and flour a 16 8oz coffee mugs{be sure they are oven proof!} Mix together the flour, cocoa, baking powder, and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the dissolved coffee and buttermilk. Pour batter into prepared mugs.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let cool completely!
While cake is baking Beat all latte layer ingredients on high until light and fluffy! After cakes have cooled, add latte layer. Spread evenly over each cupcake.
Next spread 3/4 cup caramel evenly over all 16 cupcakes. Then follow with hot fudge
Now it’s time for the icing! Pipe generously on top{I love using a ziplock with a whole cut at the tip!}
Last thing to do is drizzle with caramel, find 16 hungry friends, and enjoy!! 🙂

[vimeo 68897833 w=620 h=349]