Homemade Caramel Sauce for a Cold Day

Before Christmas I made several batches of this lovely caramel sauce and divvied them up into pretty glass jars with tight lids for my girlfriends and the kids' Bible class teachers. Such fun!

To make each jar personal, I used glass etching cream and a stencil to monogram them.

A little blue velvet ribbon and a felt snowflake on top (attached with hot glue), and they were ready for gifting.

I told each girl to spoon a little into her coffee, drizzle it over ice cream or pound cake, or eat it straight out of the jar with a spoon (my personal pref.).

I keep my own little stash in the fridge and have really lavished my evening nip right out of the jar. Another delicious idea: use as a dip for apple slices. Mmmmm.

The weather where I live is actually as perfect as perfect could ever be, but I imagine that if I were locked indoors because of a snowstorm, this would be the nicest treat to warm up with.

The caramel sauce recipe I used is from The Joy of Cooking, and I found a wonderful step-by-step visual tutorial for the same recipe here, at Mel's Kitchen Cafe. 

Video: Easy, Healthy Chocolate "Pudding"

I wanted to try out a new recipe that's a little inventive, a little Birkenstock, and really easy. It's chocolate pudding made from only an avocado, a ripe banana, cocoa powder and maple syrup. 

I know, that was my reaction at first, too. But it's pretty good stuff. Nutritionally, I feel good about giving it to my boys.

In hindsight, I probably should have changed out of my sweats before doing a video tutorial, but I strive to keep it real around here. I'm just glad I didn't have dried drool on my shoulder or peanut butter on my shirt sleeve.

I hope you all feel really good about yourselves right now.

Recipe for Chocolate "Pudding" (1-2 servings)

1 ripe banana

1 ripe avocado

1 heaping T. cocoa powder

1 T. real maple syrup or honey

Mash together (or use a food processor) to get a smooth texture. I recommend not telling anyone about the secret ingredients until after they've tried it. 

Molasses Cookies

My grandma made molasses cookies for me-- soft, not crunchy-- when I was a girl. They were my favorite and she knew it. I can smell her kitchen every time I bake a batch and I miss her.

Yesterday, my son helped me make them, pouring in each ingredient as I measured. I told him about his great-grandmother that he never knew. Her generous heart, serving attitude, and how she was the quintessential grandma like from story books and movies. When I stayed at her house, we would paint with her good watercolors and oil paints on real canvases. I now have her paintbrushes displayed in a vase in my home. Visiting Grandma meant I would get to eat supper in the living room on little trays with a flower in a bud vase and watch TV. She taught me how to play poker with matches as chips, and Chinese checkers, and tell me funny stories about growing up in rural New Mexico.

When my son and I put the first dozen in the oven, I opened up my old photo albums so he could see his Pop's mommy. But I couldn't find one. Not one. How have so many years passed since her death and I never realized I don't have a single photograph of my beloved grandmother? I think about her daily, wishing I could speak to her now, as a woman, a wife, a mother. If she could have only met my husband and my precious babies. I guess she's such a part of my life-- her wisdom, her example, her paintings and recipes-- that I haven't missed having a tangible photo. I see her every day.

And so we ate our cookies and laughed and I prayed that one day my boys will remember me like that.

Preheat oven to 375. Cream 3/4 c. shortening, 1 c. brown sugar, 1/4 c. molasses and 1 egg until fluffy. Sift together 2-1/4 c. flour, 2 t. baking soda, 1/2 t. salt, 1 t. ground ginger, 1 t. ground cinnamon, 1/4 t. cloves. Stir into the molasses mixture. Form in small balls and roll in sugar. Place 2" apart on greased cookie sheet and bake for 8-10 minutes. 

Shared with: Tatertots and Jello

Boo-berry Ganache Pies

Do you ever find yourself going with a theme, but unintentionally? Like, at Christmas, ending up with a collection of snowmen when you thought you only had one or two?

No? Just me? Huh.

This year, my eye was drawn to ghosties. I can't explain this eye of mine.

The boys are dressing up as ghosts for Halloween, I made a Boo pillow, I went with a mostly black and white mantel and now these little babies...

I like to think that there isn't much in this world a little ganache can't mend. World leaders, listen up. If you would all sit down to a round table with a big bowl of ganache and a spoon for everyone... well, we can only imagine.

In the meantime, let's make some super-easy Halloween treats!

You'll need a package of phyllo shells, about 1/2 cup semi-sweet chocolate chips, 1/2 cup whipping cream (for ganache) + 1 cup for the ghosts, fresh raspberries, 3 tablespoons powdered sugar, and mini chocolate chips for the ghosts' eyes.

For the ganache, combine the chocolate chips and 1/2 cup of cream in a microwave safe bowl and heat for about a minute. Stir until glossy and smooth. Let it cool for about 15 minutes.

Fill each shell about halfway with the ganache.

Place a beautiful raspberry on top of each. You could stop here, sprinkle with a little powdered sugar and have a gorgeous (and fancy-looking) dessert.

But here in Erin's kitchen, we get our whipping cream on.

Pour the remaining cream and powdered sugar into a mixer and beat with the whisk attachment until stiff. 

Add the mini chocolate chips to finish up. So presh. Who wouldn't love these?! 

Marital disclaimer: Jeremy gets full cred for the great name. I'm not that witty.

Shared with: Tatertots and Jello

Crustless (and Perfect) Pumpkin Pie... Recipe and Free Printable

I could eat a big slice of this everyday of my life and never tire of it. That's rare for me--I don't usually like repeats. In fact, I prefer this version over regular crusted pumpkin pie. 

I will confess that I made it on Thursday night and between my husband, me, The Office on DVR and a big glass of milk, it didn't last to morning light.

Remorsefully, I added up the Weight Watchers points the next morning. I'm not really on Weight Watchers, but I was thinking that without the crust it might not be too tragic.... 

I was right! Woo-Hoo! A piece (1/6 of the pie) is only 6 points plus! (Now, if you eat the whole thing, that's a completely different story. I probably should be a little sorry.)

So I made another one for breakfast! We shared that one with the children.

Here's the recipe (modified from a Bisquick Recipe from General Mills). 

1 cup canned pumpkin (not pumpkin pie mix)

1/2 cup Original Bisquick mix

3/4 cup sugar

3/4 cup whole milk

1 T. melted butter

1-1/2 t. pumpkin pie spice

1 t. vanilla

2 eggs

1. Heat oven to 350.

2. Stir all ingredients together and pour into a greased pie plate.

3. Bake for 35-40 minutes. Cool for 30 minutes. Refrigerate to store.

It also makes really good mini-pies. Pour filling into a muffin tin and adjust cooking time to 15-20 minutes.

Shared with: The Idea Room, Fingerprints on the Fridge, Sugar Bee Crafts

Sunday Rerun: Harvest Caramel Corn

I thought I would re-post some of my favorite early posts (from back when no one was reading them) in honor of my one year blogiversary this month. I need to make this caramel corn again. Yummy!

. . . . . . . . . . . . . . . . . . . . 

Oh my mercy. This stuff is good. Man, it's good.

The popcorn is sweet and buttery with the most deliciously spiced caramel and dried fruit, yet salty and crunchy...

I may need a moment.

Grab a paper bag of this and sit out on the back porch while the kids play. Or pack it up for the football game this weekend. Or cuddle up on the couch with your sweetie and share a bowl in front of a movie.

Life doesn't get much better than that.

Ingredients:

3 quarts popped popcorn, picked free of unpopped kernels*

1 cup dried apples, cut into 1/2" pieces

1/2 cup dried, sweetened cranberries

1/2 cup almonds, sliced

3/4 cup packed brown sugar

1/4 cup butter

3-1/2 T. corn syrup

1/4 t. salt

1-1/2 t. pumpkin pie spice

1/2 t. ground ginger

1/4 t. allspice

1/4 t. baking soda

Directions:

Preheat oven to 250 degrees F. Coat bottom and sides of a large roasting pan with cooking spray. Place popped corn in roasting pan and stir in fruit and almonds. Set aside.

In a heavy 2-quart saucepan, combine brown sugar, butter, corn syrup and salt. Heat to a boiling on medium heat, stirring until sugar is dissolved.

Continue to boil to the firm ball stage (248 degrees F). Remove from heat; stir in spices and baking soda. Pour hot caramel mixture over popcorn, mixing well.

Bake 45 minutes, stirring every 15 minutes. Remove from oven; cool completely. Break apart and store in air-tight container.

Makes about 3 quarts.

*Note: 3 quarts popped corn = a little under two 3.5 oz. bags of microwave popcorn or 6 T. kernels

Thursday's Theme: Pumpkin

It's September and my thoughts are turning toward crisp, autumn nights and snuggling up on the porch with a flannel blanket (its over 100 degrees in Texas today, but a girl can dream).

Enjoy this fabulous pumpkin-themed eye candy. Yum! 

Those cupcakes are five pounds looking for a place to land and look irresistible.

Dulce de Leche Pumpkin Cupcakes from Sweetest Kitchen

Ginger Pumpkin Mousse from BHG.com

Cinnamon Pumpkin Baked Doughnuts from Multiply Delicious 

Slow Cooker Pumpkin Butter from Baked Bree

Pumpkin Pie Brownies from Madcap Cupcake

Pumpkin Pie White Hot Chocolate from Closet Cooking

Praline Pumpkin Cake with Whipped Cream Frosting from Pinch My Salt

Pumpkin Pie French Toast from Closet Kitchen

Pumpkin Drop Doughnuts from Lara Ferroni

Pumpkin, White Chocolate Chunk and Candied Ginger Blondies from Picky Palate

S'mores Bars

Ooey...



gooey...



marshmallows and milk chocolate in a graham cracker cookie

I have made this recipe twice now and it is moving up the family favorites list pretty quickly.

I found the delicious recipe right here. 

Make them over the Labor Day weekend and hide the pan in the back of the pots and pans cabinet so your husband and children think they were all eaten up at the family barbecue.

Or, you know, whatever you want.



Shared with: Blue Cricket Design, Lil' Luna, Chef n Training, Southern Lovely, Somewhat Simple, Tatertots and Jello, Be Different Act Normal, Sugar Bee Crafts

Summer Corn Chowder

What food defines summer days better than fresh corn on the cob? If you can bear to cut the corn off and use it for a recipe, then I highly recommend this chowder I found at Amy Bites, here.

I made a few adjustments (doubled the recipe, replaced the bell peppers with pimientos because I had a jar in the pantry that needed using, and added about a cup of cream).

I also strongly suggest trying it garnished with sliced smoked sausage, browned until crisp. The saltiness/smokiness adds another dimension not to be missed.

Also, it only gets better in the fridge and my kids gobbled it up. Win!



Shared with: Tatertots and Jello

Thursday's Theme {Sweets}

As if I even need a reason for wanting to make a cake, but I'll come up with one anyway. We are having company this weekend. A great friend from college that we haven't seen in years is visiting for a few days!

Can I show you the cake that I'm already obsessing about? Oh. You're gorgeous.

Oreo Cake from My Baking Addiction

Please don't tell my bathroom scale; we have this handshake arrangement.

I don't step on her very often and when I do, I tell her it's just the steam from the shower that's affecting the number.

I also leave out the cake part.

Here are a few other yummies I've been ogling. Hey, ogling is completely calorie-free.

Monster Cake from Ohdeedoh
How very cute is this? And so doable.

Lemon Pull-Apart Bread from The Whimsical Cupcake
Wowie. Can't wait to try it.

No-Bake Graham Cracker Cake from Cafe Chocolada

Wouldn't this be great for summer?

Chocolate-Covered Brownie Ice Cream Sandwiches from GoodLife Eats

Yep. I'm in.

Coconut Cream Bars from Martha Stewart

Mmm. Coconut cream pie is a favorite. I love this take on a classic.

Cake in a Jar Recipes from I Am Baker

one cake, but tons of variations.

Ultimate S'more Cake from Fat Girl Trapped in a Skinny Body

Oh my mercy. Jeremy has asked for this for his birthday. 

The boy has a sweeter tooth than me, if you can believe that.

Berry Charlottes from Annie's Eats

Just beautiful. Wait until you see the inside.

Frozen Berries with Warmed White Chocolate from Kayotic Kitchen

The chocolate quasi-melts the frozen fruit, creating a fabulous texture (and taste).