Dark chocolate effing decadence. Period. These are as dark chocolate as you can get, while still being sweet and not too bitter. Espresso brings out the chocolate flavor even more and just knocks you right in the face. Then finishes with a salty kick that makes your cheeks pucker! Read More
These cookies are what the holidays are made for. Soft pumpkin pillowy dreams that just melt in your mouth and the bourbon just warms your body! Fall is in the air and I have been craving some delicious pumpkin recipes to officially kick off the best season of the year. There aren’t many things that are better than this holiday season… being cozy indoors, excusably wearing comfortable clothes that hide all the flaws, being with family, more time off from work… from now until new years, it’s nothing but joy! Read More
Who doesn’t need a way to legitimately eat cookie dough and not wonder in the back of your mind if you are going to fall deathly ill?
I actually created this recipe so that I could make cookie dough and brownie homemade ice cream. There never seems to be enough cookie dough pieces in pints of ice cream you find at the store. To make things even more interesting, I also like to add peanut butter and sometimes Nutella to the mix. Read More
My first cupcake challenge! I was asked by one of my coworkers to make his favorite Bakers Square, French Silk Pie into a cupcake form. My response to that, was naturally, how bout I just make you a French Silk Pie instead? Pie is pie, cupcakes are cupcakes… two different names for a reason. He said no, I want this pie to be a cupcake. Ha! Well, against my better judgement, I created a French Silk Pie cupcake. And really, this experience taught me that any pie can be turned into a cupcake… so welcome to a new world of possibilities!! More pie-cupcakes coming soon, thanks to Tony as his creative brain! Read More
Peanut butter lovers unite! Fall is in the air and I’m in heaven. This is my absolute favorite time of year. It’s cozy, cool outside and the trees are beautiful. I have so many happy associations with fall that just give me that warm feeling inside. Holidays, festive music, the food, family time, warm cider, the smells… OMG why is this time of year literally the best!? Although peanut butter is not traditionally a “fall flavor”, the colors of these cupcakes remind me of fall, so, yeah, basically any excuse to call this a fall cupcake and still get away with using my favorite ingredient (peanut butter) will do 🙂 Read More
Caramel has always been a little intimidating to me. It’s probably the one recipe that I have ruined the most. I have a permanent scar on my thigh to prove it. Don’t ask.
But, lucky for me, this caramel recipe is almost fail-proof. You don’t need a candy thermometer and there are only five ingredients. Super easy. The only issue that still remains – if you don’t read the instructions thoroughly before you get started, you may not be prepared for the next step and time is of the essence whenever you are making caramel or candies.
You can use this caramel sauce in cupcakes, as an ice cream topping, or you can even blend it into ice cream using an ice cream maker to create the most amazing salted caramel homemade ice cream. One other way I have used this is one in my caramel brownie recipe. There are seriously endless options, especially if you are a caramel lover like me!
| {Combine the heavy cream and the soy sauce into the same bowl and set aside.} To start, pour the sugar and water into a large saucepan. Heat on medium high heat and stir constantly with a wooden spoon until the sugar completely liquefies. Stir constantly and be careful not to burn the sugar. | |
| After all the sugar has dissolved, add the butter and vanilla extract to the saucepan and mix thoroughly. Once the butter has melted and the butter and sugar are completely mixed together, remove from heat. | |
| Immediately add in the heavy cream/soy sauce mixture until you reach a beautiful golden brown caramel color. | |
| Set aside and let cool and thicken for 5 minutes at room temperature. Freeze for 20 minutes (or longer) to thicken further before using on cupcakes. Refrigerate up to 3 months. |
Before you get started, make sure all ingredients and tools are in arms reach. Read instructions thoroughly first before you start. It's so easy to mess up if you don't know what comes next, because you have to work so quickly.
Print recipe