Wednesday, September 28, 2016

Salted Caramel Sauce

On Friday I'm sharing a recipe for a salted caramel apple crisp with a sugar cookie crust. Its amazing! But before I do that we need to make the salted caramel sauce for it. You wont believe how delicious and simple it is to make your own caramel. It totally makes a difference when you make your own. It is smooth, creamy, and sweet with a hint of salt. Perfect people. Perfect.


Salted Caramel Sauce
Makes about 2 cups

1 cup Heavy Cream
1 1/2 cups Granulated Sugar
1/2 cup Water
2 Tablespoons Butter
Coarse Kosher Salt to taste

1. In a medium sauce pan heat up cream in until hot but DO NOT boil. 

2. In a large pot combine the sugar and water and stir over a high heat until it starts to turn a deep amber color.

3. Carefully pour the hot cream into the caramel and whisk. The mixture will bubble like crazy, but continue to stir. Add in the butter and stir until its completely combined. Add salt, a little at a time, tasting until its salty enough. Serve.

Recipe Source: The Kitchen McCabe
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Monday, September 26, 2016

Soft Rolled Sugar Cookies

Every birthday party I throw has sugar cookies. I love sugar cookies and its so fun to use them as a canvas for shapes or colors that coordinate with the party theme! And they're delicious, so soft and sweet. And they keep for about 7 days at room temp in and airtight container or you can freeze them unfrosted for a month. Lets make some cookies!!


Soft Rolled Sugar Cookies

3 cups All-Purpose Flour
1 tsp Baking Powder
1 cup Butter, room temp
1 cup Granulated Sugar
1 large Egg, room temp
1 teaspoon Pure Vanilla Extract

1. Preheat oven to 350 degrees. In the bowl of a stand mixer combine the butter and sugar and beat until light yellow and fluffy. Add in the egg and vanilla and mix again until combined. 

2. In a medium bowl whisk the flour and baking powder together. Add the flour mixture to the butter/sugar mixture. Beat until a soft dough has formed then roll into a ball and wrap in saran wrap. Refrigerate for 30 minutes to an hour.

3. Flour your surface and and roll out your dough about a 1/4 - 3/8 inch thick. Cut with cookie cutter of choice. Place on a silpat mat and freeze for 3 minutes then bake for 6-9 minutes. Let rest on the cookie sheet for a couple of minutes and then move to a cooling rack. Frost and enjoy!   

Recipe Source: Make Bake Celebrate
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Monday, September 19, 2016

Golden Oreo Cheesecake Bars

I'm sharing this over at Reality Daydream today! Its smooth, creamy, and sweet and not at all heavy and thick, and so its the perfect light version of cheesecake! You'll love these, so go get the recipe!

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Tuesday, August 23, 2016

Vanilla Cupcake with Strawberry Buttercream

I am over at Reality Daydream today! The recipe this month is a light, fluffy vanilla cupcake with the most amazing strawberry buttercream. Seriously. Its like biting into a sweet, creamy, fresh strawberry. Go get the recipe!


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Monday, July 11, 2016

Churro Cookie Ice Cream Sandwiches

I'm posting today over at Reality Daydream today! I'm sharing cookies that are full of cinnamon sugar and are soft and chewy. With a big scoop of vanilla ice cream in between its a delicious summer dessert! Go get the recipe, You'll love it!!

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Wednesday, May 18, 2016

Rudy's Cream Corn

We spent last summer in Austin and there is a lot of amazing barbecue in Austin but Rudy's is my favorite place. Mainly cause the sides are the best. Their creamed corn is so amazing. Its sweet, rich, and creamy and the perfect addition to your summer barbecues!


Rudy's Cream Corn

6 cups Frozen Corn
2 cups Half and Half
1/4 cup Butter, cubed
8oz Cream cheese, cubed
1 Tablespoon Granulated Sugar
1 teaspoon Salt
3/4 teaspoon Pepper

Combine all ingredients in a large saucepan over medium heat. Stir until the butter and cream cheese have melted. Simmer for 30 minutes, stirring occasionally.

Recipe Adapted from: Seeded At The Table
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Monday, May 16, 2016

3 Bean Turkey Chili

I was, as I usually am, searching on a Sunday night looking for recipes for the week on pinterest and came across this recipe for chili. It looks delicious, and I love chili so I figured I'd give it a shot. I altered it a little to fit our family and it was amazing. I make it all the time. Its my favorite meal when its rainy outside!


3 Bean Turkey Chili

2 lbs Ground Turkey
1 Yellow Onion, chopped
1 Green Bell Pepper, chopped
4 cloves Garlic, minced
1 Tablespoon Chili Powder
1 Tablespoon Cumin
1 teaspoon Granulated Sugar
1 teaspoon Oregano
1 1/2 teaspoons Salt
1 teaspoon Black Pepper
46oz Tomato Juice
2 - 16oz cans Diced Tomatoes
1 - 15oz can Tomato Sauce
2 cans Kidney Beans, drained and rinsed
1 can Pinto Beans, drained and rinsed
2 can Black Beans, drained and rinsed

Optional Toppings
Shredded Cheese
Sour Cream

1. In a large skillet brown the turkey over medium heat. Drain the grease. Add in the onion, green pepper and garlic. Continue cooking over medium heat until the onions are soft and translucent. Remove from the heat and add in the chili powder, cumin, sugar, oregano, salt, and pepper. Mix so the spices are combined. 

2. Pour the meat mixture into your crockpot or large pot on the stove. Add in the tomato juice, tomatoes, tomato paste, and the 3 kinds of beans. Mix well and cook on low in crockpot for 7-8 hours or on the stove simmering for 2 hours. Serve hot!

Recipe Slightly adapted from: Pip and Ebby
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