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salted caramel

Thirsty Thursday: Warm Salted Caramel

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You knew a hot beverage was coming, right? I cannot help myself! After a super chilly soccer finale this past weekend, getting my youngest bundled for a trip to a pumpkin patch, and a walk in the leaves the other day, I had to come up with something. So for this Thirsty Thursday, I came up with the perfect Autumn beverage. Warm Salted Caramel.

 

With the kids allergies, it is hard for me to find a Hot Cocoa mix that is safe, so we have been making lots of hot vanilla. However, I thought with the Homemade Caramel Sauce I made the other day, I thought I would try mixing that with some warm milk. When I did, I added a  little whipped cream, and sprinkle of sea salt, and it was perfection. It is what I always imagined butter beer from the Harry Potter books to kind of taste like (I’m sure that this has nothing to do with what JK Rowling had envisioned).

Warm Salted Caramel (makes one mug)

1 cup milk
1 TBS caramel sauce (Homemade Caramel Sauce Recipe link)
whipped cream for garnish
pinch of sea salt
More caramel sauce for garnish

 

If caramel sauce is not heated, in a heat proof dish, warm in microwave for 10 – 20 seconds or in a water bath.

In a small sauce pan over low heat, add milk. When tiny bubbles form around edges of pan, whisk in caramel sauce. Continue to stir for about 1 minute. Remove from heat and pour into mug.

 

Add whipped cream, drizzle of caramel sauce, and pinch of sea salt.

 

Serve immediately. Best enjoyed with blanket, and a Harry Potter book.

If you like this hot beverage you may like this warm vanilla spiced cider. For all things beverage related, check out the THIRSTY THURSDAY page for recipes for all kinds of drinks, cocktails, and all things drinkable!

 

 
 

 

 

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Thirsty Thursday: Salted Caramel Hot Cocoa

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FINALLY! Things are starting to cool off here, and it is time for hot chocolate! So for this week’s THIRSTY THURSDAY recipe is a sophisticated version my favorite hot beverage.

You all know I have a love of all things salted caramel as was evidenced by the salted caramel brownies and salted caramel dark chocolate truffles. Last week, I had a salted caramel hot chocolate at Starbucks, I knew I could make it myself with some things I already had at home.

 

This is one of the easiest, but most decadent treats you will ever make. I used William and Sonoma Hot Chocolate mix that I had received as a gift, but you can make hot chocolate however you like and some caramel syrup and salt. The recipe for what I made is below.

Salted Caramel Hot Cocoa
1 cup Skim Milk
5 Tablespoons William and Sonoma Hot Chocolate Mix
2 Tablespoons Hershey’s Caramel Syrup
Pinch of Kosher Salt
Marshmallows for Garnish

 

In a small sauce pan pour milk and when small bubbles form, add hot chocolate mix and caramel and whisk until well combined. Add pinch of salt. Pour into your favorite mug and top with marshmallows.

 

I promise you will love this drink for a cozy and delicious start to cooler weather!

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Smart Cookies: Salted Caramel Brownies

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If you follow Home Everyday on Facebook, you’ll know I mentioned last night that I am on the salted caramel bandwagon. After making salted caramel dark chocolate truffles in February, I thought it was time to do something with this flavor combination again.

Leave to to Ina Garten, one of my favorite Food Network chefs, to give me the idea for this month’s Smart Cookie recipe.

The first time I make anything, I typically follow the recipe exactly and then I doctor it up or change what I don’t think my family will like. I do NOT think I will have to do that with this recipe. Everything is perfect. The only suggestion I might make is if you don’t want to make the brownies from scratch, I would say it is ok to use your favorite box mix and then add 3/4 of a cup of chocolate chips. Then, follow the rest of the directions.

Without further ado, here is the recipe or you can click here.

Salted Caramel Brownies

1/2 pound (2 sticks) unsalted butter
8 ounces plus 6 ounces Hershey’s semisweet chocolate chips
3 ounces unsweetened chocolate
3 extra-large eggs
1 1/2 tablespoons instant coffee granules, such as Nescafe
1 tablespoon pure vanilla extract
1 cup plus 2 tablespoons sugar
1/2 cup plus 2 tablespoons all-purpose flour, divided
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
5 to 6 ounces good caramel sauce
2 to 3 teaspoons flaked sea salt

Preheat the oven to 350 degrees F. Butter and flour a 9 x 12 x 1 1/2-inch baking pan.

Melt the butter, 8 ounces of the chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water. Allow to cool for 15 minutes.

 

In a large bowl, stir (do not beat) together the eggs, coffee, vanilla, and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature.

In a medium bowl, sift together 1/2 cup of the flour, the baking powder, and salt and add to the chocolate mixture. Toss the remaining 6 ounces of chocolate chips and the remaining 2 tablespoons of flour in a medium bowl and add them to the chocolate mixture.

Spread evenly in the prepared pan.



Bake for 35 minutes, until a toothpick comes out clean. Don’t overbake!



As soon as the brownies are out of the oven, place the jar of caramel sauce without the lid in a microwave and heat just until it’s pourable. Stir until smooth. Drizzle the caramel evenly over the hot brownies and sprinkle with the sea salt.


Cool completely and cut into bars.

WARNING! MUST HAVE MILK ON HAND! These brownies are tasty and very rich.

For past Smart Cookie recipes, check out the links below:
Oatmeal Dark Chocolate and Dried Cherry Cookies, Lucy Cookies, White Chocolate and Cranberry Blondies, Chocolate Dipped Vanilla Biscotti,  Italian Butter Cookies with Lemon Glaze, and Salted Carmel and Dark Chocolate Truffles, Irish Creme Delights, Erin’s Light Lemon Squares.

Salted Carmel and Dark Chocolate Truffles

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It is Smart Cookie time! When Valentine’s Day is on its way, I of course think of chocolates so I thought instead of a cookies, it might be fun to make a chocolate candy treat. A few weekends ago, I had a salted carmel chocolate cake for dessert at a restaurant, and the combination of salted carmel and rich dark chocolate was so awesome that it inspired this recipe. Also, as my friend, Mary, pointed out dark chocolate is heart healthy. This is perfect for American Heart Association’s Heart Health Month.

 

 

This recipe seemed a little intimidating at first, but I found this great recipe as a base, and made a few small changes. They are a hit, as in they are gone.

Salted Carmel and Dark Chocolate Truffles

12 oz semisweet or dark baking chocolate chopped
1/2 cup heavy cream
12 carmel candies cut in half
1-2 Tbs Fine Sea Salt

 

Place chopped chocolate in a large heat safe bowl, and place on top of a sauce pan filled with and inch or two of water to act as a double boiler. Turn on the heat to medium low. Next, in a second sauce pan over low heat add the cream. When the cream is heated through or when there are small bubbles around the edge of the pan, add the cream to the melting chocolate and gently whisk together. When the chocolate is thoroughly melted and incorporated with cream, add the mixture to a shallow baking dish. Cover with plastic wrap and put in the refrigerator for one hour.

While the chocolate is cooling, dredge carmel pieces in sea salt.

 

 

Remove chocolate from refrigerator.

 

Using a small cookie scoop (1 Tbs size) and scoop chocolate and insert salted carmel piece into the center of chocolate. Then gently roll into a ball and place on a refrigerator safe dish.

When all the truffles are made, sprinkle with the tiniest bit of sea salt. Refrigerate until ready to serve.

 

I have to make more to mail out. I think these are my new favorite chocolate treat.

For more information about Smart Cookies click here. You can also see past Smart Cookie recipes below: Oatmeal Dark Chocolate and Dried Cherry Cookies, Lucy Cookies, White Chocolate and Cranberry Blondies, Chocolate Dipped Vanilla Biscotti, and Italian Butter Cookies with Lemon Glaze.