Posts Tagged ‘homemade’
Ever since I had my first taste of salted caramel, I like many other peeps, became an addict.
Hello, my name is Lauren and I am a salted Caramel addict (among other things….food related )
Remember this stuff…..
Trader Joes started me on my addiction. They start me on a lot of addictions.
Rather than break the bank (on caramel sauce) every time I went grocery shopping, I thought I would try to make some.
And to my surprise it was super easy, and beyond super tasty; we all like easy don’t we? I thought so.
Man I could just take a bath in this stuff….to much? sorry
Please ignore my shadow puppet hand
Salted Buttermilk Caramel Sauce
- ¾ cup buttermilk
- 1 cup sugar
- ½ cup brown sugar
- ½ cup butter, cubed
- 2 Tbsp Corn syrup
- 1 tsp Fleur de sel Salt (can be hard to find, I found it at Williams Sonoma)
- 1 tsp vanilla
- In a large pot (make sure it is large as while this cooks it bubbles), combine buttermilk, sugar, brown sugar, butter, corn syrup and salt.
- Bring to a boil and reduce heat to low.
- Cook until nice a caramel-ly rich brown. About 10 min. Stir frequently with a wooden spoon.
- Remove from heat and stir in vanilla. Continue to stir to cool.
- Enjoy. (Store in fridge)
Seriously nothing smells better than home made bread (as I said in the post about the Ciabatta post). Just the best…they should make a candle that smells like it.
As promised here is the super easy recipe for home made french bread. Try it with the Artichoke Crab dip bread, you wont be sorry.
Homemade French Bread
(makes 2 loafs)
- ½ cup warm water
- 5 tsp (2 pks) dry active yeast
- 2 cup HOT water
- 1/3 cup olive oil
- 2 Tbsp salt
- 2 Tbsp sugar
- 3 cups bread flour
- 3 cups all-purpose flour
- Combine warm water and yeast in a small bowl.
- In a large bowl combine HOT water, oil, sugar, salt and ½ the flour. Stir with a wooden spoon until incorporated.
- Add yeast mix and combine.
- Add remaining flour and combine until fully incorporated.
- Leave spoon in and let rest with a wet towel over bowl for 10 min.
- Stir with spoon and let rest for another 10 min again. Do this for a total of 5 times.
- Divide dough in half.
- Roll 1 half out on a floured surface into a rectangle. Roll up (like when you make cinnamon rolls ). Place on lined baking sheet. Do the same for the other half.
- Let rise for 30 min.
- With a bread knife make 3 slits. Bush with egg wash (1 egg white +1 Tbsp water)
- Bake in a 400-degree oven for 25-30 min.
- Remove and let cool.
Just until recently one of my cringe foods was artichoke.
I would run screaming if some one mentioned that there were artichokes in a dish.
But this past summer, while on vacation in Washington, I decided to give it a try. It may have been bravery hit me or one to many Cherry Mojitos (<to die for…..still trying to figure out how they made it )
But I gave this Artichoke Crab dip a try and loved it. I loved it so much I hoarded the bowl all to my self.
This is defiantly one recipe you can find me in a corner at night scarfing down
So lets get to the good-ness……
In a medium bowl combine cream cheese, artichoke hearts, Parmesan cheese and crab meat.
Now take your fresh (check back tomorrow for a home made french bread recipe) French bread and cut in half. Drizzle with a bit of olive oil, smear garlic on and top with sliced mozzarella.
Generously spread the cream cheese, artichoke, crab mix on top. (My kids wouldn’t like it so I halved the recipe…their loss)
Top with a bit more Parmesan cheese and pop into the oven. Remove and let cool a bit.
Look at that gorgeousness…..delish…
Artichoke Crab Dip Bread
- 1 loaf French bread
- 4 cloves garlic, minced
- 8 oz mozzarella
- 8 oz cream cheese, softened
- 1 can (14 oz) artichoke hearts, diced
- 1 cup Parmesan cheese
- 1 can (6.5 oz) crab meat (fresh meat will work to, I just couldn’t find any)
- 1 cup four cheese blend, or Italian blend, shredded
- Pre heat oven to 425
- Cut French bread in half. Drizzle with olive oil and smear with garlic. Top with mozzarella
- In a medium-large bowl, combine cream cheese, artichoke hearts, crab-meat, ½ cup Parmesan cheese and salt and pepper to taste.
- Top generously onto bread and stick in oven for 8-10 min. or until cheese begins to melt
- After cheese has begun to melt, turn broiler on to low and broil until cheese is golden. Watch carefully so it doesn’t burn. It should only take about 2-3 min.
When I am not in the mood to cook or get dressed to go get something , I make this.
It is fast to whip up and I pretty much always have what is needed on hand.
I don’t typically feel bad after eating this either.
It is what I eat after I eat this that is bad
Spicy Chicken with Guacamole Dip/Spread
- 4 chicken breast, cubed
- 3 Tbsp olive oil
- 2 tsp salt
- 1 tsp pepper
- 2 tsp chili powder
- 4 tsp cayenne powder
- 1 tsp garlic powder
- 1 tomato, quartered
- 3 avocados (guts only, no skins or seeds )
- 1 Serrano pepper
- 2 colves garlic
- 1 bunch cilantro
- 1 cup Greek Yogurt
- ¼ onion
- ¼ cup cheese, cheddar
- 6 tortillas
- In a gallon size Ziploc bag, place chicken, olive oil, salt, pepper, chili powder, garlic powder and cayenne. Seal and shake. Pop in fridge for at least 20 min.
- In the bowl of a food processor add remaining ingredients (tomato, avocado, Serrano, garlic, yogurt, cilantro and onion) blend until smooth. Add cheese and pulse three to four times.
- Remove chicken from fridge and sauté in a large pan until done.
- Take a tortilla and place 1- 1 ½ Tbsp of guacamole dip/spread. Top with chicken and roll. Eat and enjoy.
Ok, lets be honest and serious for a bit here. (because I am all about seriousness….not)
Is there really anything better than homemade bread? (other than chocolate)
I think not.
Not only does your house smell amazing (no cleaning that day ), but you don’t have to go to the store.
I took a page out of the fabulous Farmers Wife. (Check her out. She had incredible food and great stories. Her blog is a fabulous read.)
These came out perfect. Crusty exterior and a nice airy soft interior.
- 1 ¼ oz yeast (1 ½ package)
- 1 ½ cups water, warm (about 78-80 degrees)
- 1 tsp sugar
- 1 tsp salt
- 3 ½ cups flour (plus more for dusting)
- In the bowl of an electric mixer, with the dough hook, pour in yeast, water and sugar. Let sit 5 min. DO NOT TOUCH.
- After 5 min, add salt and turn mixer on. Add flour 1 cup at a time, scraping sides of bowl occasionally.
- Once it starts to come together, gradually turn speed up to high and mix for 4 min. Watch your mixer very closely as it may “walk”.
- Oil a 13×9-inch baking pan and press dough into it. Brush top with a bit of oil and cover with plastic wrap. Let rise 2 hours. It should at least double in size.
- Lightly oil a baking sheet (or use a splat). Uncover the dough and place baking sheet, right side down, on top of dough. Invert dish onto baking sheet and shake to release dough.
- Cut dough into 6 (or desired size) squares and gently separate each square. Using small juice cups (or cans), place one cup (or can) on each corner of the baking sheet.
- Wrap with plastic wrap. Make sure plastic does not touch dough.
- Let rise 40 min.
- Pre heat oven to 475
- Remove plastic and glasses (or cans) and bake rolls for 20 min, or until golden brown.
- Remove and let cool completely.
Once again my procrastination paid off.
I desperately needed a snack for my sons cub scouts and didn’t want to leave the house….it is a whole ordeal these days (put the dog out, the kids think we are going to be gone for ever so they need toys and snacks, get dressed…a whole ordeal)…anyway back to the food.
So, boy scouts…food…what goes better with cub scouts than s’mores?
It just so happened that the other day we went to Trader Joe’s (I love that place) and got these little guys.
We had some marshmallows in our pantry for who knows how long and always have chocolate (that I make sure we NEVER run out of).
So the S’mores bites were born. It was a beautiful thing.
These couldn’t be easier (that what I am all about, easy fast, good food).
Just a few easy steps.
On a lined cookie sheet lay out your gram crackers.
Place 1/2 a jumbo marshmallow on top.
Pop in oven on low broil for 2-3 min.
Remove and stick in freezer for 10 min.
In a microwave melt chocolate and shortening (to thin). Dip marshmallow gram crackers in and pop back in frezzer for 10 min, or until set.
Now I left half un coated in chocolate for those non-chocolate
That easy. It took me longer to write this than to make them.
- Desired amount of gram cracker cookies (I used 64)
- 1 bag jumbo sized marshmallows, halved
- 3 cups semi-sweet chocolate chips
- 1 Tbsp shortening
- Turn oven on to a low broil.
- Lay desired amount of gram cracker cookies out on a lined baking sheet.
- Top each with ½ of a jumbo marshmallow.
- Pop in oven for about 2-3 min.
- Remove and stick in freezer for 10 min
- Melt chocolate and shortening in microwave in 30-second increments, stirring in between each.
- Dip gram crackers into chocolate and stick back in freezer for about 10 min or until set.
- Store in fridge
So after my attempt at making caramel, I wanted to try and incorporate it into my infatuation with cookies.
I know, I know I really need to diversify.
I found these the other day at the store. A much faster way to get caramel into my body (rather than make it my self)
In the words of my 4 year old, “These are stupendous.”
The only tip I have for these is to make sure to not mix the caramel in to much. Just gently fold it in. That way you will have a more marbled effect. Oh and to store in a air tight container. Guess that is two…;)
Carmel Chocolate Chip Cookies
- ½ cup butter, softened
- ½ cup sugar
- ½ cup brown sugar
- 2 tsp vanilla
- 1 egg
- 2 ½ cups flour
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup caramel bits
- 3 tsp butter
- ½ cup mini chocolate chips
- Preheat oven to 350
- Cream sugars and butter together. Add eggs, vanilla mix well.
- Mix in flour, salt, baking soda.
- In a small microwave safe bowl, microwave caramel bits and 3 tsp of butter in 30 second increments; stirring after each. It should take about 2 min total. Butter should be incorporated into caramel.
- Fold in chocolate chips.
- Fold in caramel.
- Drop by the tablespoon onto a lined cookie sheet. Bake for 8-10 min.
- Remove and let cool.
So in order to get on the best side possible of my darling husband, so that I can get a new camera , I have been making some of his favorites.
The best way to a mans heart is thru his stomach…right
So here is one of his top desserts.
First up, the Oreo cookie crust.
Process 1 package of Oreo’s (reserve 2 cups of crumbs) and mix with melted butter and sugar. Press into the bottom of dish.
Remove ice cream from freezer and smother on chocolate sauce. Then sprinkle with peanuts.
And sprinkle with reserved cookie crumbs.
Stick in freezer (and store in freezer).
Ultimate Ice Cream Dessert
- 1 pkg ( 16.6oz) Oreo Cookies
- ½ cup butter, melted
- ½ cup sugar
- ½ gallon ice cream, softened
- 2 cups powdered sugar
- 1 cup semi-sweet chocolate chips
- 1 tsp vanilla
- ½ cup butter
- 1 can (12 oz) evaporated milk
- 1 ½ cups peanuts
- 1 carton (8 oz) frozen whip topping, thawed
- In a food processor, process your Oreos into crumbs.
- Combine 2 cups of cookie crumbs, ½ cup melted butter and sugar in a medium bowl. Press into the bottom of a 13×9 inch dish. Freeze 10 min.
- Spread ice cream over frozen crumb bottom. Freeze again until firm, about 2 hours.
- Meanwhile, in a small saucepan, combine powdered sugar, chocolate chips, ½ cup butter and evaporated milk. Bring to a boil for 5 min, stirring occasionally. Remove from heat and stir in vanilla. Set aside to cool to room temp.
- Once ice cream layer is frozen and chocolate sauce is cooled, pour chocolate sauce over ice cream. Sprinkle with peanuts and freeze again for about 30 min. or until firm.
- Spread whip topping over top and sprinkle with remaining cookie crumbs. Freeze once again.
- Store in freezer. Serves 12-16 people.
The last few days it has been a bit cold here. Let me clarify….cold for Arizona. Shoot we even got a bit of snow at our cabin (it didn’t last but an hour, but it is still something)
So what goes perfect for a cold day……Chowder. MMMMMMmmmm. I am getting warm just thinking about it.
So for dinner I made this.
Please, please, please forgive me for the pictures. My camera is still busted and the camera shop wants over $400 to fix it. So I am trying to convince the handsome, sweet, super buff husband (hopefully he is reading this )to get me a new one instead.
To make this even easier, I made it in my crock-pot.
First up, the veggies. Chop them all up and toss in.
Tip: Put your milk and flour into a sealable container and shake well.
Add your clams, and seasoning. Turn heat to low and cook for another hour.
This seasoning is incredible. It add a whole different flavor to anything.
30 min before serving add your crab meat.
Chipotle Crab-Clam Chowder
- 2 cans (6.5 oz each) minced Clams, drained
- 1 can (6.5 oz) Crab meat
- 2 cups diced potatoes
- 2 cups diced carrots
- ½ cup onion, finely chopped
- 2 cups water
- 1 cup milk
- 2 cups heavy cream
- 4 Tbsp. flour
- 1 ½ Tbsp Chipotle Chile seasoning
- Salt and pepper to taste
- In your crock-pot, cook your veggies (carrots, potatoes and onion) in water for about 1.5 hours or until tender on high heat.
- In a re-sealable container add your milk and flour. Seal and shake well to mix. Pour into crock-pot.
- Add your cream and clams. Add your seasoning and salt and pepper.
- Cook until thick and bubbly, about 1 more hour. You can add more milk to thin to desired consistency if needed.
- Turn heat to low and add crab. Cook 30 min more.
- Serve warm.
It all started with this stuff. Holly cow. If you don’t know about it….now you do. And please be warned, I went thru a whole jar in one day! It is that good.
So I finally got brave enough to experiment with caramel. This has always scared me; Im not sure why it just has. But I needed my fix
This was my first go and please excuse me as I toot my own horn here, it turned out AMAZING!!! Go me
I made these incredible cinnamon rolls (recipe by the incredible Pioneer Woman) and needed something to top it with.
I didn’t want boring old cream cheese frosting….so……..I made…dun dun dun dun…..Caramel Cream Cheese frosting. Something a bit different, but still the same enough for my husband and kids to want to eat.
This doesn’t have to be just for these fabulous cinnamon rolls. You can put it on and in everything (cupcakes, cookies, or just on a spoon and straight into your mouth).
In a medium to large pot, combine brown sugar, butter, salt, corn syrup and vanilla. Cook until it is nice and bubbly. Add in cream and cook a bit more.
I don’t have a candy thermometer so I used a trick I learned back in middle school cooking class. Put some water in a small bowl and you can test the doneness of your candy (or in this case caramel) by dropping just a little bit in the bowl. Take it out and test it. You want what is called a Firm ball. The syrup is formed into a stable ball, but loses its round shape once pressed. It should be just like a nice soft chewy caramel.
In a medium bowl cream your softened cream cheese, powdered sugar and 1/2 stick of butter. Add vanilla and mix until nice and smooth.
Pour in your caramel and stir until fully combine.
There you have it. Not to hard to make.
It is crazy amazing on top of cinnamon rolls.
Caramel Cream Cheese
- 9 Tbsp. butter
- 1 cup dark brown sugar
- ½ cup corn syrup
- 4 tsp vanilla
- 1 tsp sea salt
- ½ cup cream
- 1 pkg (8 oz) cream cheese, softened
- ½ stick butter
- 3 Tbsp Powdered sugar
- In a medium-large pot, over medium heat, combine 9 Tbsp butter, brown sugar, corn syrup, 2 tsp vanilla and salt.
- Cook until mix begins to bubble. Add cream
- Turn heat to low and cook until temp reaches 245-250 (firm ball stage on a candy thermometer).
- In a separate bowl cream ½ stick of butter, cream cheese and powdered sugar. Add remaining 2 tsp vanilla.
- Stir in caramel until fully incorporated.