all things food
We’re BIG enchilada fans around here! Red sauce has been our go-to, but it was about time we gave green enchilada sauce the MB spin. And as it turns out, that was a very good idea!
This vibrant, bright, green enchilada sauce is full of flavor thanks t…
We’re BIG enchilada fans around here! Red sauce has been our go-to, but it was about time we gave green enchilada sauce the MB spin. And as it turns out, that was a very good idea!
This vibrant, bright, green enchilada sauce is full of flavor thanks to roasted tomatillos. Plus, it’s quick and easy to make with just 8 ingredients and 30 minutes required.
A spoonful of caramel makes any dessert more decadent – not to mention more dressed up! A sauce is typically the easiest way to finish off a dessert with a new layer of flavor and this 5-Minute Brown Sugar Caramel Sauce recipe is one that you should definitely have in your arsenal. …
The post 5-Minute Brown Sugar Caramel Sauce appeared first on Baking Bites.
A spoonful of caramel makes any dessert more decadent – not to mention more dressed up! A sauce is typically the easiest way to finish off a dessert with a new layer of flavor and this 5-Minute Brown Sugar Caramel Sauce recipe is one that you should definitely have in your arsenal. Eat it with a spoon, drizzle it over ice cream or serve with slightly warmed brownies – the options are endless and this caramel sauce is simple enough that you can try them all.
This simple caramel sauce is made with brown sugar, cream and butter, along with a dash of vanilla and salt to round out the flavors. It comes together in under 5 minutes, including the time that you need to measure out all your ingredients. I happen to be a big fan of the warm molasses note of brown sugar and like the complexity that it brings to this sauce, a little change of pace from most store-bought caramel sauces.
To make it, simply combine all the ingredients in a medium-sized saucepan or a medium-sized nonstick skillet. While it may seem like the ingredients could fit into a smaller pan, the caramel will bubble up as it cooks and you’ll reduce the risk of making a mess by simply using a slightly larger pan to start out with. After boiling the caramel for about two minutes – stirring to dissolve any crystals from the sugar – you’ll end up with a buttery, creamy caramel sauce.
I add vanilla and salt right after taking the caramel off the heat. By adding the vanilla while the sauce is still very hot, the alcohol in the extract will evaporate, leaving only the vanilla flavor behind. I also add another pinch of coarse salt – for that salty-sweet effect – after the caramel has cooled slightly. If you enjoy salty-sweet desserts, you’ll appreciate the subtle crunch of coarse salt in the finished sauce.
The Brown Sugar Caramel Sauce will thicken as it cools, so you will need to reheat it in the microwave (or on the stovetop in a nonstick pan) to make it drizzle-able if you need to. The sauce does not thicken up enough to turn into a sliced caramel, however, so you’ll need to one of my other reipes if you’re looking for that kind of treat!
5-Minute Brown Sugar Caramel Sauce
1/2 cup light or golden brown sugar
1/2 cup heavy cream
2 tbsp butter
1/4 tsp salt
1 tsp vanilla extract
coarse salt, for topping
In a medium sized skillet (pref. nonstick) or a medium saucepan, combine brown sugar, heavy cream and butter. Bring to a boil, stirring to dissolve the sugar. Boil, stirring regularly, for about 2 minutes. Mixture will bubble up as it cooks. Remove from heat and stir in salt and vanilla extract. Transfer to a small container – such as a glass jar or bowl – to cool slightly before using. Top with sprinkle of coarse salt before serving.
Sauce will be easy to drizzle when warm, and it is ok to reheat it in the microwave if necessary.
Makes about 3/4 cup
The post 5-Minute Brown Sugar Caramel Sauce appeared first on Baking Bites.
Our friends at Wyman’s know a thing or two about fruit—they’ve been growing flavorful, antioxidant-rich wild blueberries in Maine and Canada for over 100 years. Today, they produce a variety of deliciously fruity products, from fresh-frozen Wild Blue…
Our friends at Wyman’s know a thing or two about fruit—they’ve been growing flavorful, antioxidant-rich wild blueberries in Maine and Canada for over 100 years. Today, they produce a variety of deliciously fruity products, from fresh-frozen Wild Blueberries and frozen berry blends perfect for smoothies to snack-able Just Fruit Cups made with simple, real ingredients.
I always keep a few bags of frozen berries tucked away in the freezer—especially in the heat of summer—as a convenient hack for whenever I want a little something to sprinkle on yogurt, blitz into a smoothie, or bake in a muffin on the fly. My favorite pick from the frozen produce aisle: Wyman’s Wild Blueberries, which are vibrantly hued, bursting with flavor, and super fresh thanks to their flash-freezing process. Though I’d happily snack on the frozen wild blues straight from the (resealable) bag, my latest obsession has been transforming them into the ultimate summer sauce to spoon on, well, basically everything.
We wanted to make the Easy Vegan BBQ Sauce from our cookbook even better, but the truth is, friends, it’s already magical. It’s perfectly sweet and tangy, just a little spicy, and FULL of flavor. This slightly modified version has all that flavor, and …
We wanted to make the Easy Vegan BBQ Sauce from our cookbook even better, but the truth is, friends, it’s already magical. It’s perfectly sweet and tangy, just a little spicy, and FULL of flavor. This slightly modified version has all that flavor, and we simplified it even more.
It’s made in 1 pot in just 15 minutes and happens to be gluten-free and vegan — and can be naturally sweetened, too.
It was a languid and hazy San Diego afternoon, the sun lowering behind backyard trees and glimmering through windows, when I became acquainted with Doña María mole at my friend’s house. We were sitting at the kitchen table, talking to her mom, when she…
It was a languid and hazy San Diego afternoon, the sun lowering behind backyard trees and glimmering through windows, when I became acquainted with Doña María mole at my friend’s house. We were sitting at the kitchen table, talking to her mom, when she announced mole was for dinner. I loved mole, but I had no idea how to make it.
I sprang up to watch her hands work, my eyes dancing as she simmered and whisked and doctored this complex, rich, mysterious sauce—turning a paste into a feast. She laughed when I asked “peanut butter?” as she spooned some into the sauce. It nicked the heat and gave the flavor some backbone. Sugar was folded in, encouraging the mole to sweeten, balancing the nuttiness and spice. The Doña María jars, with their signature octagonal base, were rinsed and reused for water, juices, licuados—the iconic mark of a home that regularly delighted in this comforting paste.
Look out tacos and enchiladas, there’s a new condiment in town! This avocado crema is SO delicious and endlessly versatile! We’ve been enjoying it for years and decided it needed its own dedicated space on the blog. With a few tweaks to maximize flavor…
Look out tacos and enchiladas, there’s a new condiment in town! This avocado crema is SO delicious and endlessly versatile! We’ve been enjoying it for years and decided it needed its own dedicated space on the blog. With a few tweaks to maximize flavor and ensure success every time, it’s here!
This crema is bright, fresh, perfectly rich and creamy, and plant-based, too! Bonus points?
This rich, creamy, lick-it-from-the-spoon recipe is inspired by the vegan hollandaise sauce in our cookbook, but we adjusted the flavors and simplified it even more!
Just 8 ingredients, 1 pan, and 10 minutes required for this decadent sauce that gives…
This rich, creamy, lick-it-from-the-spoon recipe is inspired by the vegan hollandaise sauce in our cookbook, but we adjusted the flavors and simplified it even more!
Just 8 ingredients, 1 pan, and 10 minutes required for this decadent sauce that gives the real thing a run for its money. Let us show you how it’s done!
What is Hollandaise Sauce?
Classic hollandaise sauce is made from egg yolk, melted butter, lemon juice (or another acidic ingredient), salt, and spices.
Oyster sauce can easily be forgotten about behind its more popular pantry neighbors like soy sauce, teriyaki sauce, hoisin sauce, or your favorite homemade stir-fry sauce. But this savory sauce, which is often labeled as “oyster flavored sauce,” is one…
Oyster sauce can easily be forgotten about behind its more popular pantry neighbors like soy sauce, teriyaki sauce, hoisin sauce, or your favorite homemade stir-fry sauce. But this savory sauce, which is often labeled as “oyster flavored sauce,” is one of our favorite ways to bring salty, umami-packed flavor to vegetable stir-fries, shrimp fried rice, and more. So what should you use if you run out of oyster sauce? And what is oyster sauce, anyway?
Oyster sauce originated in the southern part of China in the early 20th century and has since become a beloved ingredient, particularly in Cantonese cooking. It’s typically drizzled over vegetables like Chinese broccoli once cooked. Nowadays, the most popular brand of oyster sauce found in many grocery stores is Lee Kum Kee, which makes its sauce with water, sugar, oyster extractives (oyster, water, salt), modified cornstarch, monosodium glutamate, wheat flour, and caramel color. It doesn’t just taste salty, nor does it taste entirely fishy. It’s a complex sauce, not to mention one that has a rich, thick consistency that resembles ketchup. Other brands of oyster sauce will have a similar flavor but may flow more easily from the bottle like maple syrup.
Anyone else find artichokes intimidating? We were definitely in that camp but decided to overcome the fear and now wish we had done it sooner! It turns out artichokes are delicious, fiber-packed, and surprisingly easy once you learn a few tricks. …
Anyone else find artichokes intimidating? We were definitely in that camp but decided to overcome the fear and now wish we had done it sooner! It turns out artichokes are delicious, fiber-packed, and surprisingly easy once you learn a few tricks.
In this step-by-step guide, we walk you through everything you need to know, from how to choose and cut an artichoke to how to prevent browning and how to eat one (including two delicious sauce options for dipping!).
How to Cook and Eat an Artichoke (2 Sauces!) from Minimalist Baker →
No matter the season, my pantry is always stocked with canned or jarred tomatoes. What kinds, you may ask? Well, there are whole-peeled tomatoes for slow-cooked braises and stews (and Marcella sauce, of course). Diced tomatoes for chili. Passata for qu…
No matter the season, my pantry is always stocked with canned or jarred tomatoes. What kinds, you may ask? Well, there are whole-peeled tomatoes for slow-cooked braises and stews (and Marcella sauce, of course). Diced tomatoes for chili. Passata for quick sauces. Sun-dried tomatoes for salads and pastas (and pasta salads). Tomato paste for too many dishes to count.
But if I’m playing favorites (and why not!), there’s one type of canned or jarred tomatoes that I love more than all the others: canned cherry tomatoes. Not heard of them? Well, I’m referring to the small, red, candy-sweet tomatoes that are prolifically fresh at the height of summer, but if they’re prepped and canned, they’re ready to use any time of year.
