Salted Caramel Sauce

Hi guys,

Today I have a salted caramel sauce, and it is really good!  I’ve made it twice, and it has turned out great both times.  It’s pretty easy, too.

You can find the recipe and instructions here.

To start, I would lay out all your ingredients.  That way you can keep stirring so it doesn’t burn as easily.

First, the sugar.  Melt it on medium heat; it will form clumps then slowly melt.  Keep stirrng it!  You don’t want it to stick to your pan, ’cause that’s a huge pain!

The pictures aren’t very good, but you get the idea…

Next comes the butter.  I put the cubes in one at a time so there wouldn’t be too much splattering.  Like the recipe said, I used a whisk to try to mix the butter in with the sugar.

After the butter is completely melted and fairly well mixed into the sugar, add the cream.  I will warn you, you will want a spoon with a long handle!  It splattered a bit and the steam was quite hot.  However at that point I had already put my wooden spoon in the sink and did not feel like washing it and I didn’t want to burn, so I had to suck it up.  This picture is a little after the splattering had lessened.

Let it boil for about one minute, then add the salt and remove from the heat.  I (very messily) poured mine into a jar to cool.

There you have it!  Yummy salted caramel sauce!  In my next post, I’ll have how I used it, other than on top of ice cream, of course!

~Joy

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Cinnamon Ornaments

Hey,

Christmas is on it’s way, and I’ve got a fun post for you!  I made these Cinnamon Christmas Ornaments last year, but if took pictures and found the recipe back! Bother were super simple, and I really like how they turned out!  The recipe is in the link above, but I’ll go through the directions here.

Mix everything together, I think I probably did half a batch, since there isn’t much in the bowl, but I don’t really remember.

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Roll it out on a surface sprinkled with cinnamon.  ( It’s like when you scatter flour on your surface for cookies.)

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Cut out some fun shapes with cookie cutters and bake.  Make sure you poke some holes in them first!

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After they’re baked!

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I tied some cute bakers twine on…

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I put all over the house, and they smelled great!

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Hope you guys like them, I know I was pretty pleased!

~Joy

Iced Pumpkin Cookies

Hello, all,

Today, I made these great Iced Pumpkin Cookies.  I loved them, and the finished product was beautiful!  Here are some pictures I took afterward.

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Here’s the recipe, and the link is above.

Iced Pumpkin Cookies

Ingredients

Cookies

  • 2 1/2 Cups Flour
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • 2 Teaspoons Ground Cinnamon
  • 1/2 Teaspoon Ground Nutmeg
  • 1/2 Teaspoon Ground Cloves
  • 1/2 Teaspoon Salt
  • 1/2 Cup Butter, Softened
  • 1 1/2 Cups White Sugar
  • 1 Cup Canned Pumpkin Puree
  • 1 Egg
  • 1 Teaspoon Vanilla Extract

Glaze

  • 2 Cups Confectioners’ Sugar
  • 3 Tablespoons Milk
  • 1 Tablespoon Melted Butter
  • 1 Teaspoon Vanilla Extract

 Directions

1.  Preheat the oven to 350 degrees Fahrenheit.

2.  Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt, then set aside.

3.  In a medium bowl, cream together the butter and white sugar.  Add pumpkin, egg, and vanilla to mixture, and beat until creamy. Mix in dry ingredients, and drop on cookie sheet by tablespoonfuls.

4.  Bake for 15 to 20 minutes in the preheated oven.

5.  While the cookies bake, combine confectioners’ sugar, milk, melted butter, and vanilla.  Adjust for desired consistency.

6.  Let the cookies cool, then dip them in the glaze, or drizzle it on.

Thats it!  Below is how I glazed the cookies.

First, dip the top of the cookie into the glaze.

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Let the the excess drip off.

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Then, set it on some parchment or wax paper to set.  I sprinkled a bit of cinnamon on the top, too, as you can see in the pictures at the beginning of this post.

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Well, that’s all I have for now.  Hope you enjoy these wonderful pumpkin cookies!

~Joy

Whoopie Pies

Hey,

I have this small obsession with whoopie pies.  They are so fun!  What can be better than frosting sandwiched between two small circles of cake?  After the third try, I’ve figured out how to make them the way I want.  (Sometimes, it takes dedication, ok?).  Here is how I did it:

I used the recipe from Sweet by the editors of Food Network Magazine for my whoopie pies and frosting (though, normaly, I would use this recipe for the frosting).

That's our dinner on the bottom. Ham and cheese casserole. Mmmm!

That’s our dinner on the bottom. Ham and cheese casserole. Mmmm!

Once they cooled, I frosted them!  It took quite a few tries to get it right, but I figured out a way it works.  Comment if you figured out a good way to frost them!

First, I spread a little on one side of the cookie.

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Now, on the other side, I put a little dollop of frosting.  It doesn’t need much!

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I dipped them in crushed pretzels for a little crunch, and they turned great!

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Press the other side on, and there you go!  Yummy little whoopie pies!  Hope you guys like them as much as I do!!!

~Joy

Chocolate Chip Cookie Dough Balls

Hi,

These Chocolate Chip Cookie Dough Balls by Trisha Yearwood are one of my favorite things to make for parties and other gatherings.  They’re easy, but they do take some time to make.  Even so, it is totally worth it.  You will have to click on the link above for the directions, but I did get the ingredients posted.

Chocolate Chip Cookie Dough Balls

  • 2/3 Cup Butter, Room Temperature
  • 3/4 Cup Granulated Sugar
  • 1/4 Cup Brown Sugar, Packed
  • 1/4 Cup Applesauce
  • 1 Teaspoon Vanilla Extract
  • 1 3/4 Cup Flour
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1 Cup Mini Semisweet Chocolate Chips.  (Regular chocolate chips work to)
  • 12 Ounces Dark Chocolate Wafers or Semisweet Chocolate Chips
  • 6 Blocks Chocolate-Almond Bark

Here are some pictures I took.

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I hope you guys like these!

~Joy