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I do not like banana splits. Just give me the ice cream!
I’ve had Bananas Foster once, but I prefer apple crisp.
But my friends served this dessert a couple of weeks ago, and I haven’t been able to stop thinking about it!
It’s like a song that got stuck in my head. And the only way to stop obsessing about the creamy mascarpone and drizzly caramel was to make my own. Obviously.
The banana isn’t just a vehicle for the cheese and caramel, either! The textures pair perfectly, and the banana and mascarpone blend together in a creamy, soft goodness.
Maybe I should take another look at bananas, huh?
Bananas with Honeyed Mascarpone & Caramel Sauce
Makes 6-8 portions
8 oz Mascarpone cheese
1 tbsp honey
6-8 ripe bananas
Whip the mascarpone and the honey until everything is thoroughly incorporated and fluffy. Put a dollop of the cheese on a plate, and top with a banana and generous amount of caramel sauce.
More of a “why have I not been doing this for years?” post.
Remember back when I made caramel sauce? For some strange reason, I haven’t made it since then. I know, right!?
The other day, I decided to make caramel sauce. I had no idea what I was going to use it for, but it sounded lovely. And come on, like I wouldn’t be able to figure out what to do with it?
See where I’m going?
Lovely. Like Starbucks, only waaaaaaaay cheaper. And closer. To my mouth. Mmmhmmm.
For this batch, I didn’t let the coffee cool enough, so the caramel drizzles disappeared when I poured the coffee in. I got it right the next time, though. When drank through a straw, you’ll get little caramel bombs of delicious. And if you want to be suuuper fancy, blend the coffee, coffee cubes and creamer for a frappuccino. There’s no way you’ll regret that.
So, now that I have the power of delicious iced coffee, you’ll find me out in my back yard, chillin’ with a book and sippin’ on love. You should try it too. Then call me.
Pioneer Woman’s Caramel Sauce
4 tbsp butter
1 cup brown sugar
1/2 cup half and half
1/3 tsp salt
1 tbsp vanilla
1/2 tsp course grained sea salt (optional)
Combine butter, brown sugar, half and half and salt in a saucepan over medium heat. Whisk gently, but pretty constantly, for 5-7 minutes. Add vanilla and cook for another minute or so, allowing the sauce to thicken before removing it from the heat. Pour the sauce into a container (glass jars rock) and refrigerate until cold and thick. If you like salted caramel, add in the 1/2 tsp of course sea salt once the caramel is completely chilled, just before serving.