Monthly Archives

January 2013

Caramel Cream Latte

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It is the day before my sister’s birthday!! Yes, that is exciting. 🙂 So I decided she was entitled to a pre-birthday coffee. A very simple recipe but I have also included my home-made caramel sauce bellow which is very simple too and you will LOVE it. Home-made caramel sauce, vanilla, espresso, freshly whipped cream, and dark chocolate! What’s not to love? 😉

1 latte !

Ingredients

  • 2 Shots espresso or 1/2 cup VERY strong coffee 🙂
  • 2 tbsp Caramel Sauce(recipe bellow or you can use store-bought caramel sauce)
  • 1/2 tsp Pure vanilla
  • 1/2 cup Whole milk frothed or heated
  • Whipped cream
  • Chocolate shavings

Directions:

  1. Stir espresso, caramel, and vanilla in a cute mug.
  2. Add milk and top with whipped cream, caramel drizzle, and chocolate shavings!
  3. Thoroughly enjoy! 🙂

Home-made Caramel Sauce

Yields 1.5 cups… approximately. 🙂

  • 1 cup raw sugar
  • 6 tbsp butter cubed
  • 1/2 cup heavy cream

Directions:

  1.  First, before you begin, make sure you have everything ready to go – the cream and the butter next to the pan, ready to put in. THIS WILL BE HOT! I recommend wearing a glove or mitten when making this as it gets really hot!
  2. Heat sugar on moderately high heat in a heavy-bottomed saucepan. As the sugar begins to melt, stir vigorously with a whisk. As soon as the sugar comes to a boil, stop stirring. Swirl the pan a bit but do not stir from this point on.
  3. As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted.
  4. Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate.
  5. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature.

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Molten Lava Cakes

Molten Lava Cakes By GranolaGirlBakes.com

Okay, so our “no-gluten, no-dairy, no-sugar” diet hasn’t been going to great lately. Obviously! 🙂 Molten Lava Cakes…. they are healthy…. really they are! Chocolate is full of antioxidants and I hear it is a belly flattener. 😀

Okay, so these are dangerously delicious and really quick to prepare. A chocolate cake that has a slightly gooey center. Serve hot with ice-cream and you have the world’s best and quickest desert! I usually have to make 14 little cakes to satisfy my family but I have revised the recipe to make 6 generous Lava Cakes. (:

Original Recipe Yield 6 cakes

Ingredients

  • unsweetened baking cocoa
  • 6 oz semi-sweet (or dark) chocolate chips
  • 1/2cup plus 2tbs butter
  • 3 whole eggs
  • 3 egg yokes
  • 1 1/2 cup powder sugar
  • 1/2 cup flour
  • 1tsp vanilla
  • dash salt

Directions

  1. Heat oven to 450° F. Grease bottoms and sides of 6 (6oz) custard cups or mason jars with butter. Dust with cocoa powder. In a sauce pan, melt butter and chocolate chips. Allow to cool slightly.
  2. In large bowl, beat whole eggs and egg yolks with wire whisk or eggbeater until well blended. Beat in 1 1/2 cup powder sugar. Beat in melted chocolate mixture, flour, salt, and vanilla. Divide batter evenly between cups. I find an icecream scoop works wonderfully for this!
  3. Bake for 12-14 minutes or until sides are set and centers are still soft(top will puff and crack.) Let stand for 3 minutes but NO LONGER! 🙂 They are best warm.
  4. Serve with icecream and ENJOY!

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Pilgrim Pies {re-blogged}

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I made these delightful pies tonight. Yes, I have blogged these before but couldn’t help re-post them! Perfect combination of pumpkin & cream cheese frosting all bound up into a little pie. 🙂

Original Recipe Yield 12-15 “pies”

Ingredients

  • 2 eggs
  • 2 cups brown sugar
  • 1 cup softened butter
  • 1 tsp vanilla
  • 1 (15oz) can Pureed Pumpkin or 2 cups freshly pureed pumpkin(I used freshly pureed)
  • 3 cups flour
  • 1tbs pumpkin pie spice
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
Filling
  • 4 oz cream cheese – softened
  • 1/2 cup butter – softened
  • 2tsp vanilla
  • 4-5 cups powder sugar

Directions

  1. Heat oven to 350 degrees .
  2. Beat eggs, sugar, oil, vanilla, and pumpkin  in large bowl. Add flour, pumpkin pie spice, soda, powder, and salt until well combine.
  3. Using an ice cream scoop(my favorite kitchen tool) or large spoon, spoon 1/4 cup dallops onto ungreased cookie sheet 1 1/2 inches apart. Bake for 11-14 minutes or until bottoms are golden. Let cool on tray for 5 minutes then remove from tray and let  cool completely on parchment.
  4. Prepare filling. Combine all filling ingredients and blend on high speed until smooth and fluffy!
  5. Pipe filling onto 1 cookie and top with the second cookie. Continue with remaining cookies and Enjoy!

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