It amuses me when people talk about snooty people sitting around, leisurely eating pâté, because pâté is rustic, country fare, not considered fancy in France. While pâté can have a pastry-type crust (pâté en croûte) and some are a little fancier than others, the cousins of pâté, terrines, are truly down-to-earth. They can be baked in a special mold (you can come across them at…
It amuses me when people talk about snooty people sitting around, leisurely eating pâté, because pâté is rustic, country fare, not considered fancy in France. While pâté can have a pastry-type crust (pâté en croûte) and some are a little fancier than others, the cousins of pâté, terrines, are truly down-to-earth. They can be baked in a special mold (you can come across them at French flea markets for around 5 bucks, like the one I used here), they can also be baked in any ovenproof bowl, which I did with this terrine. So there’s no excuse not to sit around and eat pâté, or terrine, all day. And not only is this one incredibly easy, it’s also one of the best terrines I’ve ever had.
Here’s a peek at how I’ve been making pumpkin cream cold brew at home! I mean, to say that I’m obsessed with the pumpkin cream cold brew is an understatement. Remember a few weeks back when I shared this coconut cream cold brew? Well, it easily became a staple here, especially the afternoons. This is […]
Here’s a peek at how I’ve been making pumpkin cream cold brew at home!
I mean, to say that I’m obsessed with the pumpkin cream cold brew is an understatement.
Remember a few weeks back when I shared this coconut cream cold brew? Well, it easily became a staple here, especially the afternoons.
This is super similar, except we’re making a pumpkin coconut cream mixture, much like the pumpkin cream cold brew from starbucks. Which is my LOVE. I mean, I could drink one everyday. I just adore that drink.
My version is much similar, but no where near as sweet. Don’t get me wrong – there is sugar in the pumpkin coconut mixture, it just not as sweet as the store version. Which is fine, because I like to save any of my sweet(er) coffee drinks for outside the house. But in the case that you DO want it sweeter, you can add more!
I mean, doesn’t this look like ice cream below?!
This is how it goes down!
You start with coconut cream. I always have a few cans in the refrigerator – store them there because they need to be cold for this. You can use the cold cream from the milk to whip, or you can actually buy a can of coconut cream too. Either way works.
And don’t worry about it being super thick, because it works better when it’s softly whipped anyway. Think super soft peaks!
Whip in the pumpkin, some spice (I like less, most people prefer more than I do!), vanilla extract, some sugar and salt.
Pour a glass of your favorite cold brew. Or if you really want, you can absolutely throw this on top of hot coffee too!
Top the iced cold brew with a few spoonfuls of the pumpkin coconut cream. Oh my gosh. It’s heavenly!
If you’d like, you can add some pumpkin syrup, vanilla syrup, or heck even maple syrup to the cold brew.
This is such a great drink because you can really customize it to your liking.
And for me, it’s ALWAYS iced coffee season. I love iced so much more than hot. Once this season is over, I’ll move to an iced eggnog latte. Give me iced all the time!
This pumpkin cream cold brew is made with whipped pumpkin coconut cream, spiced with cinnamon and served over ice. It's perfect!
Course Drinks
Cuisine American
Prep Time 20minutes
Total Time 20minutes
Servings 2servings
Author How Sweet Eats
Ingredients
1can cold coconut milk,or ½ cup coconut cream
2tablespoonspumpkin puree
2 to 3tablespoonspowdered sugar,depending on your preference
pinchof salt
¼teaspoonvanilla extract
½teaspooncinnamon,or pumpkin pie spice, if you prefer, plus more for sprinkling
pinchof freshly grated nutmeg
12ouncescold brew coffee
Instructions
Remove the can of coconut milk out of the fridge. Open the can - the cream should have separated from the liquid. (If you’re using coconut cream, it will not have liquid and you can just whip that.) Discard the liquid, then scoop the firm coconut meat into the bowl of your electric mixer. Add in the pumpkin puree, sugar, salt, vanilla extract, nutmeg and cinnamon.
Beat on medium speed until it's softly whipped and slightly thickened. Taste and add more spice or sugar if you’d like. I don’t like a lot of spice, so I only add a bit. Feel free to add more nutmeg, allspice, cloves, etc! (You can store this in a sealed container in the fridge for a few days!)
Pour the cold brew over ice. If desired, you can add a syrup, honey or sugar to the cold brew to make the coffee itself sweeter. Top the iced coffee with a few big spoonfuls of the pumpkin coconut cream. Sprinkle with cinnamon. Drink!
Notes: You MUST use full-fat CANNED coconut milk for this. I keep a few cans of coconut milk or coconut cream in my fridge at all times so I can make this when I want!
This chipotle BBQ chicken + creamed corn will make you the happiest! Most weekends on instagram or my week in the life update, I show a grilled BBQ chicken. Let’s just say it’s a dish I make constantly but never deem special enough to share. You know? Plus. I switch things around so much – […]
This chipotle BBQ chicken + creamed corn will make you the happiest!
Most weekends on instagram or my week in the life update, I show a grilled BBQ chicken. Let’s just say it’s a dish I make constantly but never deem special enough to share. You know? Plus. I switch things around so much – the seasonings, the sauce – that it’s never made one exact way.
But! So many of you have asked for the recipe, or let’s say the method, that I’m here today with a version of it for you! I made the sauce and while I occasionally switch between homemade and store-bought, the method for this chicken never changes.
Spoiler alert: it’s pretty darn easy.
Since I can’t help but be extra, I had to serve it with this creamed corn. I wish I could curl up in a bowl of this corn and take a nap. It’s another version of summer comfort food that we just can’t get enough of. Make it now while corn is living its best life!
This sauce uses chipotle chili powder for some heat, but you could also dice up a chipotle pepper with some adobo sauce instead. It also uses beer, which I LOVE to use in sauce – but you can always sub the root beer, or even ginger ale or even broth. The sauce can be made ahead of time (and is delicious when it is!) and stored in the fridge.
Grab when you’re ready to make this dish and it will only take a few minutes!
Now let’s talk about the corn.
This freaking corn – oh my gosh.
First, given the title you obviously know I grilled it. I did and it’s so good. But you don’t HAVE to grill it if you’re in a pinch, or you don’t have a grill, or it’s pouring rain and you can’t walk outside, or if you’re making this in the middle of winter. Use fresh corn cut from the cob – even use frozen corn (it doesn’t have to be thawed first either). Basically, whatever corn you have on hand.
Because this… is absolute heaven. It’s a rich and decadent dish but still somewhat light and fresh. Does that even make sense? Probably not. But it’s a combo of savory and sweet while tasting like the biggest burst of summer.
It almost reminded me of this corn pudding, but again, in a lighter, fresher way. It’s creamy and sweet and the perfect accompaniment to a meat or vegetable dish that has a little heat. This will 100% be a staple for us for all the summers to come!
Now combined, this is SUCH a good plate. Sticky and saucy chicken with a little spice. Creamy and fresh, sweet corn with herbs. The bites are just perfect together. Add a house salad and you’re good to go!
This chipotle bbq chicken is made with homemade chipotle beer BBQ sauce! Serve alongside creamed grilled corn and summer dinner is complete!
Course Main Course
Cuisine American
Prep Time 1hour
Cook Time 15minutes
Resting Time 10minutes
Total Time 1hour25minutes
Servings 4people
Author How Sweet Eats
Ingredients
3/4cupketchup
2/3cupbeer
½cuphoney
3garlic cloves,minced
2tablespoonapple cider vinegar
2tablespoonsdijon mustard
1teaspoonworcestershire sauce
1/4teaspoonchipotle chili powder
½teaspoononion powder
½teaspoonsmoked paprika
¼teaspoonfreshly ground black pepper
1poundboneless, skinless chicken breasts or thighs
salt and pepper
2teaspoonsgarlic powder
creamed grilled corn
6 to 8ears of corn(you need 2.5 cups kernels)
1cupheavy cream
1tablespoonsugar
2garlic cloves,minced
2tablespoonsbutter
¼cupparmesan cheese
1cupmilk(any kind works!)
2tablespoonsflour
fresh chopped chives
Instructions
Place all ingredients in a saucepan and whisk together until combined. Heat over medium heat and bring to a boil, then reduce to low heat and cook for 30 to 60 minutes, until thickened. Stir occasionally. Remove from the heat and let sit at room temperature until it cools and thickens even more. You can easily make this ahead of time!
Preheat the grill to the highest heat. Once hot, you can throw the ears of corn on the grill and grill them for 15 minutes, turning them every 5 minutes. You could even use leftover grilled corn. You can also make the creamed corn with the fresh corn from the cob. Or from frozen! Once the corn is grilled, set it aside.
Season the chicken all over with salt, pepper and garlic powder. I like to brush about a tablespoon or so of the sauce on the chicken.
Place the chicken directly on the grates and grill for 5 minutes. Flip and grill for 5 minutes more. Cook for 1 or 2 more minutes or until the internal temperature reaches 160 or 165 (if it’s 160, it will likely reach 165 as it rests). Remove the chicken and let it rest for 10 minutes before slicing. While it rests, you can make the creamed corn.
Serve the chicken sliced with the corn.
creamed grilled corn
Heat the corn, cream, sugar and garlic in a large skillet or saucepan over medium heat. Add a big pinch of salt and pepper. Stir to combine.
Place the milk in a shaker bottle or cup and add the flour. Shake for 30 seconds to make a slurry. Pour it into the skillet, stirring to combine. Cook over medium heat, letting it bubble and simmer but also stirring often, until the mixture is thickened. Once thickened, stir in the parmesan cheese. Taste and season additionally - add more salt and pepper or add more parmesan! Sprinkle with chives and serve.
This shrimp pasta is easy to make with the best big flavors: garlic, lemon, and Parmesan. It’s a home run dinner idea that’s always a hit! With one bite, you’ll add this to your weekly dinner rotation. You’ll want to bookmark this recipe: Creamy Shrimp Pasta! It’s ultra classic: juicy, savory shrimp and al dente pasta swimming in a creamy sauce. Because we love options, we’ve provide two sauce ideas: a white wine sauce, bursting with tangy flavor. Or try our easy cream sauce, a creamy Parmesan sauce that’s actually made with no cream at all. Mix the components together and wow! The flavor is restaurant style good, but you can make it in about 30 minutes. Dinner time win. How to make shrimp pasta (basic method) This shrimp pasta is one of those basic recipes like avocado toast or Caesar salad that are popular because they are just that good. The flavors are like perfect dance partners: savory shrimp, creamy Parmesan, tangy lemon (or white wine), and of course…garlic. This recipe is easy to make, but you’ll have to balance making three components at once: shrimp, noodles, and sauce. Here’s what you need to do at the same time: […]
This shrimp pasta is easy to make with the best big flavors: garlic, lemon, and Parmesan. It’s a home run dinner idea that’s always a hit!
With one bite, you’ll add this to your weekly dinner rotation. You’ll want to bookmark this recipe: Creamy Shrimp Pasta! It’s ultra classic: juicy, savory shrimp and al dente pasta swimming in a creamy sauce. Because we love options, we’ve provide two sauce ideas: a white wine sauce, bursting with tangy flavor. Or try our easy cream sauce, a creamy Parmesan sauce that’s actually made with no cream at all. Mix the components together and wow! The flavor is restaurant style good, but you can make it in about 30 minutes. Dinner time win.
How to make shrimp pasta (basic method)
This shrimp pasta is one of those basic recipes like avocado toast or Caesar salad that are popular because they are just that good. The flavors are like perfect dance partners: savory shrimp, creamy Parmesan, tangy lemon (or white wine), and of course…garlic. This recipe is easy to make, but you’ll have to balance making three components at once: shrimp, noodles, and sauce. Here’s what you need to do at the same time:
Make perfectly al dente pasta: Start the pasta pot to boil before making the other two components. Bucatini is our favorite noodle here; it’s like a hollow spaghetti. See below for more!
Saute the shrimp: This takes just 3 to 4 minutes in a hot skillet. You’ll just need to make sure your shrimp is thawed, if you’re using frozen (see below).
Make the sauce: Once the shrimp is done, make that sauce and you’re good to go! Pick from one of the two sauces below. While you’re making it, finish and drain those noodles. Then mix it all together! Done and done.
Option 1: White wine sauce
This shrimp pasta is excellent with our simple white wine sauce! It’s one of our favorite ways to serve it. Here’s what to know about this option:
This sauce is lightly creamy with a tangy, wine-forward flavor. The flavor is bright and fairly wine forward. But our 3 year old Larson loves it so it’s kid friendly too.
It uses heavy cream, but you can sub milk if desired. If you prefer not using heavy cream (it’s not a standard in our pantry!), you can use milk.
It does have trace amounts of alcohol (0.8 ounces per serving). We felt comfortable serving this pasta to our 3 year old. But you should do only what you’re comfortable with! If you prefer, keep reading and make the Cream Sauce…
Option 2: Parmesan cream sauce
The other option is our easy Parmesan cream sauce! Here’s what to know about this sauce option:
This sauce is very creamy, with a thicker texture than the wine sauce. It’s a little closer to an alfredo sauce.
It requires a little more attention when making it. For this sauce, you’ll make a roux where you’ll cook flour and butter as a thickener. It’s a little touchier than the white wine sauce. Make sure to read the directions carefully before you start.
You’ll need to add a splash of milk when you add it to the noodles. It’s stickier and creamier than the wine sauce. Add a splash or two of milk when you add it to the noodles and stir until you get the right creamy consistency.
Which do we like better? We love them both! When we’re feeling fancy we like the white wine sauce. When we’re feeling like a creamy, cozy pasta we go for the cream sauce. Let us know which you prefer!
The type of shrimp for shrimp pasta
What’s the best type of shrimp to buy for shrimp pasta? There are so many options when you get to the store. (In fact, we often accidentally grab the wrong variety!) Here’s what we recommend for this recipe:
Large or medium shrimp. We like the look with large, but you can get away with medium, too!
Tail on or off. Tail on shrimp looks beautiful, but it does make for messy fingers when you’re eating it. Tail off can be more practical.
Fresh or frozen. Either works! Frozen can taste just as fresh if it’s flash frozen right after cooking. Make sure to thaw it the night before, or use this defrosting method for thawing day of.
Wild caught preferred. Wild caught is the most sustainable option! If you live in the US, try to find US-raised: it’s also typically more sustainable. (Read more here.)
Tips for how to cook pasta to al dente
The shrimp and sauce are important in this recipe…but the noodles are extremely important too! You absolutely must cook the noodles to al dente for this shrimp pasta to be the best it can be. Al dente means “to the bite” in Italian. The ideal al dente texture is a tender exterior balanced by a firm bite with a fleck of white at its core. Here are our tips onn how to cook pasta to al dente:
Taste often. Do not trust the package instructions! While cooking, check pasta continually for doneness.
Look for a small white fleck. As soon as the pasta has a tender exterior but a fleck of white at its core, drain it! Even a few seconds can be the difference between al dente and limp noodles.
What to serve with shrimp pasta
There’s not much you need to add to this shrimp pasta to make it a healthy dinner! Toss together a simple salad and you’re good to go. But if you’re entertaining, you can get a little fancier too. Here are a variety of options we’d pair to make it a complete meal:
Cook the pasta: Start a pot of well salted water to a boil. Boil the pasta until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes. Drain the pasta. (If it finishes before the sauce, add it back to the pot with a drizzle of olive oil so it doesn’t stick.)
Cook the shrimp: Pat the shrimp dry. In a medium bowl, mix the shrimp with the spices. In a large skillet, heat the olive oil on medium high heat. Cook the shrimp for 1 to 2 minutes per side until opaque and cooked through, turning them with tongs. Set them aside.
Serve: When the sauce is done, add the noodles to the skillet with the sauce. (For the Cream Sauce only, add a splash or two of milk to loosen the sauce and come to just the right creamy consistency.) Then add the shrimp and toss until it’s warmed through. Taste and a few more pinches of salt, if necessary. Remove from the heat. Garnish with finely chopped parsley and lemon wedges. Serve immediately.
Category:Main Dish
Method:Stovetop
Cuisine:Italian
Keywords: Shrimp pasta, Easy shrimp pasta, How to make shrimp pasta, Cream sauce, White wine sauce
New coffee alert! Whipped coconut cream cold brew is happening! This coffee is UNREAL. The coconut cold brew over ice is refreshing and perfect. It’s topped with whipped coconut cream that is like a fluffy layer of love. Throw a can of coconut milk in your fridge ASAP so you can enjoy this with me. […]
It’s super easy too. All you need is a can of full-fat coconut milk. The only caveat is that it has to be refrigerated overnight. GAH. I know!
But it’s worth it, trust me.
A few weeks ago, Lacy had a whipped coconut cream cold brew from De Fer and just about lost her mind over it. She said we had to make it and of course, it sounded incredible to me. Obviously!
I think De Fer’s version may use oatmilk somewhere in the drink, but we scrapped that. Instead, we made a super fast coconut syrup. I’ve made a fancier coconut syrup before when I made these coconut lattes. But this time, I made a simple syrup and added a drop of coconut extract as it cooled. SO easy!
So all you need is a glass of ice, your favorite cold brew, a drop of the coconut syrup and some fluffy coconut cream.
IT IS A DREAM!
For me, the best part about this cold brew is that the whipped coconut cream doesn’t really curdle. I mean, that is HUGE. I always want to love (canned) coconut milk in my coffee but it’s just so… meh. And it often curdles the minute it hits your glass. This does not. Cue all the exclamation points!
I think it’s because you whip the coconut cream until it’s just soft – not overly whipped or firm – and that in between is what makes it perfect. It’s not regular liquid coconut milk and it’s not super whipped. It’s soft and creamy and cloudlike.
This whipped coconut cream cold brew is the drink of summer! Coconut cold brew served over ice, topped with whipped coconut cream. Yum.
Course Breakfast, Drinks
Cuisine American
Prep Time 20minutes
Total Time 20minutes
Servings 1person, is easily multiplied
Author How Sweet Eats
Ingredients
8ouncescold brew coffee
1 to 2ouncescoconut syrup,recipe below
⅓cupwhipped coconut cream,recipe below
cocoa powder,for sprinkling
coconut syrup
½cupwater
½cupgranulated sugar
1teaspooncoconut extract
whipped coconut cream
1can full-fat coconut milk,refrigerated for at least 24 hours
Instructions
Fill a glass with ice. Pour the cold brew over top and add the syrup. Stir to combine. Top with the coconut whipped cream. Sprinkle with cocoa powder. Serve!
coconut syrup
Place the water and sugar in a saucepan and heat over medium heat. Whisk constantly, until the sugar dissolves. Bring to a simmer and let the mixture bubble for a minute. Remove it from heat and let it cool to room temperature. Stir in the coconut extract. You can store this sealed in the fridge for at least a week. This makes ½ cup syrup.
whipped coconut cream
Remove the can of coconut milk out of the fridge. Open the can - the cream should have separated from the liquid. (If you’re using coconut cream, it will not have liquid and you can just whip that.) Discard the liquid, then scoop the firm coconut meat into the bowl of your electric mixer. Beat on medium speed until it's softly whipped and slightly thickened. If desired, you can beat in 1 to 2 tablespoons of powdered sugar. I personally don’t think it needs sugar.
You can store this in a sealed container in the fridge for a few days!
Notes: You MUST use full-fat CANNED coconut milk for this. I keep a few cans of coconut milk or coconut cream in my fridge at all times so I can make this when I want!
I was dangerously low on chocolate during the recent lockdown and fortunately, the owner of a neighborhood bakery kindly gave me a big bag of chocolate to bake with. (I didn’t tell him that most of the time, my “baking” chocolate, gets snacked on.) When I offered to pay for it – three times! – he finally said, “Just bring me something you make with…
I was dangerously low on chocolate during the recent lockdown and fortunately, the owner of a neighborhood bakery kindly gave me a big bag of chocolate to bake with. (I didn’t tell him that most of the time, my “baking” chocolate, gets snacked on.) When I offered to pay for it – three times! – he finally said, “Just bring me something you make with it.” When he saw the panic in my eyes, at the idea of bringing something I made to a lovely French bakery, he said, “Daveed, don’t worry about it. C’est pas grave,” letting me gently off the hook.
You won’t believe your tastebuds: this homemade ice cream tastes just like freshly baked sourdough bread! Topped with crunchy caramelized breadcrumbs, it’s a truly unique and delicious treat you have to taste to believe. Bread-flavored ice cream might sound a bit weird, but trust me on this one: it’s simply divine. And a sprinkle of […]
You won’t believe your tastebuds: this homemade ice cream tastes just like freshly baked sourdough bread! Topped with crunchy caramelized breadcrumbs, it’s a truly unique and delicious treat you have to taste to believe.
Bread-flavored ice cream might sound a bit weird, but trust me on this one: it’s simply divine. And a sprinkle of sweet sourdough breadcrumbs on top makes for the perfect textural contrast to the rich, custard-based ice cream.
Back in December (you know, back when eating out at restaurants was totally normally and not terrifying) we sat down to a wonderful meal at Rolf & Daughters—one of our favorite neighborhood spots that never disappoints.
After a soul-satisfying meal, we glanced at the dessert menu, sure that we were too stuffed to even consider another bite.
And then I saw it.
Sourdough. Ice. Cream.
My eyes lit up. My stomach growled (how that was possible I have no idea). I may have drooled a little bit.
Despite it sounding a little bit weird, I knew I just had to try it, and ordered a serving for us to share.
The dish arrived, and rather than scoops of ice cream like I expected, the ice cream was spread on top of a cake-like layer underneath and topped with sweet crunchy bits (I don’t exactly recall the exact components, I just know that it was one of the best things I’ve eaten in a long time). At one point we looked at each other, our eyes widening over the tops of our spoons, not quite believing what we were tasting.
It was ice cream. That tasted like sweet, toasted sourdough bread.
We’ve had Rolf’s sourdough ice cream twice now, the second time things looked a little bit different since it came in a take out box along with the rest of our dinner, dropped on our doorstep by a gloved and masked delivery person. I miraculously managed to make that little half-pint container last for 3 nights by only eating a spoonful at a time (trust me, it took nearly all my willpower not to devour it in one sitting).
But now… well, let’s just say I’ve cracked the secret to making this amazing sourdough ice cream at home, so willpower is no longer an issue (so give me a triple scoop, please!)
Tough times call for looking at everything in the kitchen as a potential source of food. I’ve been saving the breadcrumbs on my cutting board and scraping them into pots of soup. I parsimoniously scrutinize every egg I use, counting how many I might need for any upcoming baking projects. Fresh lettuce has become a precious commodity as I’m trying to only to go food…
Tough times call for looking at everything in the kitchen as a potential source of food. I’ve been saving the breadcrumbs on my cutting board and scraping them into pots of soup. I parsimoniously scrutinize every egg I use, counting how many I might need for any upcoming baking projects. Fresh lettuce has become a precious commodity as I’m trying to only to go food shopping only one day per week. We don’t have the same shortages (or hoarding) they have in other places, but some things are in short supply, mostly pasta, rice, flour, and yeast.
When I filled my wheeled caddy with produce on my last trip to the natural food store, I included two big bunches of radishes since we eat a lot of them, and I didn’t want to be caught without any. Usually, I toss the leaves, since we don’t have composting here yet, and I do so much cooking and baking, it’s not possible to always use everything*. (I need to go outside sometimes, ya know, even if we’re not locked down in confinement.) But I remembered when we used to visit Romain’s parents, they would often serve us Soupe aux fanes de radis, or Radish Leaf Soup.
Luxuriously rich and velvety, this creamy carrot soup is topped with a tangy pesto made from the carrot tops and served with crusty grilled baguette spears. Don’t let those carrot tops go to waste: turn them into a bright and flavorful pesto to drizzle on top of this creamiest of carrot soups. This recipe was […]
Luxuriously rich and velvety, this creamy carrot soup is topped with a tangy pesto made from the carrot tops and served with crusty grilled baguette spears.
Don’t let those carrot tops go to waste: turn them into a bright and flavorful pesto to drizzle on top of this creamiest of carrot soups.
This recipe was created in partnership with La Brea Bakery, purveyor of fine artisan breads (now available in your neighborhood Kroger!)
Soup de do, it’s soup weather, y’all!
And this creamiest of carrot soups is hitting all the right notes.
It’s hard to believe that something this flavorful and creamy can be made from little more than carrots, vegetable stock and a splash of cream (ok, a pat of butter too).
We topped it with a tangy carrot top pesto because we’re all about producing less food waste in the New Year. (You know how chefs love to brag about whole-hog cooking, well, this is whole-veg cooking.) The carrot tops have a parsley-like flavor, and when paired with good olive oil, toasted pistachios and a splash of lemon juice, create the perfect counterbalance for the rich and creamy soup.
Let’s face it, as lovely as this soup is on its own, it’s even better when served with grilled crusty bread.
I mean, you really don’t even need a spoon to eat it, just dip and scoop with your bread (the soup is so thick it’s almost like a dip) and go to town.
Rich and creamy, sweet and boozy – this whiskey-infused caramel sauce makes a perfect homemade holiday gift! The boozy secret ingredient in this luscious homemade caramel sauce will garner praise and awe from all those who taste it. My mom regularly makes double batches of my whiskey caramel sauce to accompany my chocolate whiskey bundt […]
Rich and creamy, sweet and boozy – this whiskey-infused caramel sauce makes a perfect homemade holiday gift!
The boozy secret ingredient in this luscious homemade caramel sauce will garner praise and awe from all those who taste it.
My mom regularly makes double batches of my whiskey caramel sauce to accompany my chocolate whiskey bundt cake recipe, claiming that the sauce itself (not the cake, mind you) always gets tons of raves and compliments whenever she makes it and she likes to have extra on hand to send home with her dinner guests.
Which got me thinking that maybe this recipe, simple as it may be, deserved its own post.
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