Groovin' in the kitchen, dancin' in Missoula.

Not so much a recipe…

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. ย I know, right!?

The other day, I decided to make caramel sauce. ย I had no idea what I was going to use it for, but it sounded lovely. ย And come on, like I wouldn’t be able to figure out what to do with it?

I’d also been pouring the leftover coffee into an ice tray and freezing it in the off hand chance I’d have time to make iced coffee.

See where I’m going?

I didn’t have time to cold brew, so I made coffee in the french press, poured it into a pitcher, and let it rest in an ice bath.



Once it was chilled, I took the caramel sauce and drizzled it in some glasses.

Totally fancy, I know.

Then I added the coffee cubes,

my favorite creamer,

then the coffee. I used the caramel drizzling spoon to give it a little stir, and voila!


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.

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