Showing posts with label caramel sauce. Show all posts
Showing posts with label caramel sauce. Show all posts

Wednesday, April 1, 2015

Caramel Macchiato Ice Cream from Cookbook Nook Mystery ala @DarylWoodGerber

From Daryl aka Avery:

I can't believe I haven't shared this recipe with you yet. It's my favorite all-time ice cream!! Kid you not. And it's perfect for the holidays...or any time.

There is a character in the Cookbook Nook Mysteries, Kellerwho is the boyfriend to Katie, the chef at the Nook Cafe.  Keller is adorable and quirky and inventive. He makes ice cream and keeps it cold by peddling his bicycle through town. The peddling works the freezer. Keller doesn't play much of a role in the series yet, but I like him so much, he might in the future.  Katie makes ice cream, too, and she's been teaching Jenna how to make it. In fact...well, why don't I let Jenna tell you. At the end of each book, I have recipes. For each recipe, I let the characters do the talking. This one can be found in Inherit the Word, book 2 in the series.

From Jenna:

Knowing how much I love ice cream, my aunt bought me a countertop ice cream maker. And then Katie, who remembered how much I’d raved about Keller’s caramel macchiato ice cream, wheedled this recipe out of him. She said it was a cinch. Yeah, right. Anyway, she walked me through the first batch, and it wasn’t that hard. Katie says the trick to making homemade ice cream—which I guess Keller knew, too—is making sure there isn’t too much “moisture” in the mixture. Moisture, a.k.a. water, turns to ice in the freezer. I guess there’s a lot of water in milk. Who knew? Hence, you’ll see evaporated milk in these ingredients. I’ve got to say, yum! If you’re really daring, try making your own caramel sauce. I've included that recipe below.

Caramel Macchiato Ice Cream
(serves 6-8)

1 cup whipping cream
2 tablespoons espresso coffee (brewed, liquid)
3/4 cup sugar
1/8 teaspoon salt
1 (12-ounce) can evaporated low-fat milk
3 large egg yolks
3/4 cup caramel dessert sauce (I used Smucker’s)

In a saucepan, over medium heat, cook whipping cream, espresso coffee, ¼ cup of sugar, salt, and evaporated milk. Cook for 3-5 minutes, until tiny bubbles form around the edges. DO NOT BOIL.

Remove from heat and let stand 10 minutes.

In a medium bowl, combine the remaining ½ cup sugar and egg yolks. Stir well. Gradually add the hot milk mixture to the egg mixture, stirring constantly.

Return the mixture to the saucepan. Cook over medium heat for 3-5 minutes, until tiny bubbles form again. DO NOT BOIL.

Remove the pan from the heat. Cool at room temperature and then set in refrigerator for 2 hours.

Pour chilled mixture into ice cream maker and freeze according to manufacturer’s instructions.  

Transfer half of the ice cream to a freezer-safe container, then spread half of the caramel sauce on top.  Top with remaining ice cream, then remaining caramel sauce.  Using a knife, swirl the caramel through the ice cream.  

Cover and freeze for at least 2 hours.

From Katie:
Making your own caramel sauce isn’t that hard. And it takes no time at all! Enjoy.

Caramel Sauce ala Katie
(Yield: 1 cup)

2 tablespoons water
1 cup sugar
6 tablespoons butter
½ cup heavy whipping cream

Note: Making caramel is a fast process, so have everything ready…right next to the pan. You don’t want the sugar to burn. Promise! Also, the sugar gets really hot, so be prepared with oven mitts. Okay? Ready…go.

In a 2- to 3-quart saucepan, heat the water and sugar on medium heat. Stir constantly. As soon as all the sugar has melted—the color will be a warm amber—add the butter. Whisk until the butter has melted. You will see bubbles around the edge of the pan.

Remove the pan from the heat and add the cream in a steady stream, whisking the whole time. Note: this mixture will foam!!!! It’s so pretty.

Whisk until the mixture is smooth, then cool a few minutes and pour into a glass heat-proof container, and let cool completely. Remember the glass container will be HOT until the mixture is completely cool. Store in the refrigerator for up to at least 2 weeks.


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Sunday, December 29, 2013

Salted Caramel Sauce and a New Year’s Wish

We are delighted to welcome home Wendy Watson, who is now also known as Annie Knox. She has a brand, spanking new series debuting on January 7th with PAWS FOR MURDER! We wish you enormous success with the Pet Boutique Mysteries, Annie!

And now, take it away Annie~

Thank you to Krista and the rest of the Kitchen crew for letting me join you all today. As a former regular member, if feels good to be back.

The Christmas trees, menorahs, and Festivus poles have all been packed away for the year, and we’re about to flip the calendar to 2014. Traditionally, New Year’s is a time for reflection on the year gone by and a chance to resolve to make the next year even better.

In my world, 2013 was A-OK. My husband and I started the year by celebrating our tenth wedding anniversary and renewing our vows. Sigh. Very romantic. Summer brought a long and goofy road trip with two of my best friends. The rest of the year was filled with my day job (which I happen to love) and writing (two new books, and one heck of an edit on a third). Really, it’s been a great year.

The new year promises to be as fun and busy as the last. I’m planning trips to both Romantic Times and Malice Domestic, and my friends and I are recreating that road trip. What’s more, I have three books coming out (both Paws for Murder and Groomed for Murder in the Pet Boutique Mystery series, and a funny, edgy mystery that has yet to be named).

Sounds like fun, right?

It is, but I know that a great year requires a lot of effort: prioritizing tasks, balancing work and play, and most importantly, making time for friends and family.

That is my New Year’s wish: that I find—no, MAKE—the time in my busy schedule to grab lunch or a glass of wine with my girlfriends every week, to make my husband feel as loved as he makes me feel, to call my mom and my sister on a more regular basis. Friends and family aren’t just for special occasions like holidays and road trips. They’re the backbone of a happy and balanced life.

One thing I do with my friends is eat. I’m officially the Bringer of Dessert, but I don’t always have time to make a pie or a layer cake or a flourless chocolate torte. But I always have time to whip up this caramel sauce. It’s wonderful on ice cream (as pictured, being poured over coffee Heath bar crunch), but it’s wonderfully versatile: use is as a dip for a dessert fondue of pound cake and fresh fruit, pour it over cheesecake, swirl a little in your coffee … well, you get the picture.

Five Minute Salted Caramel Sauce

4 Tbs. butter

1 c. light brown sugar

2/3 c. heavy cream

2 tsp. vanilla

1 tsp. rum extract (optional)

1 tsp. medium flake sea salt (optional)

Melt butter in a small saucepan over medium heat. Add brown sugar and whisk until the mixture is well combined, thick, and slightly shiny (about 2 minutes).

Whisk in cream and continue to cook over medium heat, whisking occasionally, until the mixture starts to bubble (about 2 minutes). Remove from heat and whisk in extract(s) and salt.

Allow to cool before serving.

Bio: Annie Knox writes the Pet Boutique Mysteries for NAL. The first in the series, Paws for Murder will be out on January 7, and the second, Groomed for Murder, is scheduled for a September release. The series follows Izzy McHale, owner of Trendy Tails, a pet boutique in Merryville, Minnesota. Merryville has a pretty high body count, but Izzy and her friends and family are ready to solve the crimes that keep dropping into their lives.

Annie also writes as Wendy Lyn Watson. You can find them both on the web ( and and on Facebook (/annieknoxauthor and /wendylynwatson)

Tuesday, May 7, 2013

How to Make Wet Walnuts: Easy Maple-Walnut Caramel Topping for Ice Cream, Yogurt, Oatmeal, + More by Cleo Coyle

I'm making homemade
Wet Walnuts today!

My favorite breakfast lately has been a parfait of oatmeal, Greek yogurt, sliced banana, walnuts, and maple syrup. This combo is not only delicious, it's highly nutritious and recommended as a "probiotic-prebiotic" elixir. 

And what is a P&P elixir? Well... 

If you've seen a yogurt commercial lately, than you know that probiotics are the healthy bacteria that live in your gut. They're also found in fermented foods like good quality yogurts with live and active cultures.

Prebiotics are nondigestible carbohydrates, and they can be found in bananas, oatmeal, maple syrup, honey, and high-fiber foods. 

When these two "P" foods (pro- and prebiotics) are paired in a single meal, they contribute to healthy digestion and immune function. They also have a "synergistic relationship, because prebiotics feed the probiotics," as registered dietitian Nancy Clark puts it. You can read more on this subject at the Mayo Clinic website, by clicking here.

Whether or not you join me in my P&P parfait, I hope you'll enjoy today's recipe. In my kitchen, this amazing topping is a marriage of convenience between the walnuts and the maple syrup that I use in my P&P parfait. I keep my Wet Walnuts in small jars in the fridge, where I can quickly dip in a spoon and drizzle them with joy. 

(Truth) my husband (and partner in crime-writing) has no interest in my P&P parfaits, but he does absolutely love these Wet Walnuts spooned over vanilla Häagen-Dazs. So no matter how you serve them, I sincerely hope you will...

Eat with joy!
~ Cleo

Cleo Coyle’s 
Homemade Wet Walnuts 

(Maple-Walnut Caramel Topping
for Ice Cream, Yogurt, Oatmeal, and More...) 

 To download this recipe in a PDF document that you can print, save, or share, click here

Cleo Coyle, who is nuts
about nuts, is author of The
Coffeehouse Mysteries
Natural maple syrup is transformed during the cooking process of this recipe, and the resulting sauce tastes like caramel--but a caramel that's made without butter, cream, or refined white sugar. To learn more about maple syrup's nutritional and health benefits compared to white sugar, read my recent blog post on maple syrup (and tips on understanding its various grades) by clicking here.

TIP: Use the freshest walnuts you can find and you'll be happy with the result. I buy whole nuts, freshly shelled, from a local green grocer, and chop them myself. Sometimes I toast the nuts, sometimes not--so make that decision based on your own taste. According to, roasting nuts does not significantly damage their nutritional value. Read more here.

Adapted from the Vermont Maple Festival Cookbook (After experimenting with the original recipe, I altered the ingredients and amount of ingredients, and wrote up my own directions and variations, but the cookbook did inspire me!) 

Makes about 1-1/2 cups 


1 cup roughly chopped walnuts (*see my note below on toasting)

1 tablespoon cornstarch

1 tablespoon hot tap water

1/4 teaspoon kosher salt (or 1/8 teaspoon table salt)

1-1/2 cup pure maple syrup (**see my tips below on choosing)   

1 teaspoon vanilla (***or see my other flavor options) 


Step 1 - Prep Ingredients: In a small bowl, whisk together the cornstarch, hot tap water, and salt. Use a fork or small whisk and work the mixture until you see no lumps. Set aside. If you’d like to use toasted nuts in this recipe, then prepare the nuts now. (My directions on toasting nuts are at the end of this recipe). 

Step 2 - Cook the sauce: During this step, the syrup will bubble up quite a bit, so be sure to use a large, heavy saucepan that allows enough room for the bubbling (see my photo below). Pour the syrup into the pan and bring to a boil over medium-high heat, stirring occasionally to prevent burning. When the syrup bubbles up, turn the heat down, and simmer for one full minute while stirring continually. After a minute, stir in the cornstarch mixture that you prepared in the first step. Turn up the heat and bring to a boil again. Boil and stir for a full minute. Turn off the heat and take the pan off the hot burner.

Step 3 - Remove from heat and finish: For best results, make sure the sauce is well off the boil before you stir in the vanilla or rum or liqueurs. (You don’t want to boil off the flavoring.) Finally, stir in the chopped nuts. The syrup will thicken as it cools but should remain pourable right from the refrigerator. If chilled sauce becomes hard, simply re-heat in a pan or microwave and stir in a few teaspoons of water before returning to the storage container and the fridge.

Drizzle over ice cream, yogurt, oatmeal, pound cake, puddings, pancakes, waffles, even fruit pies (especially apple pie). The sauce can be stored in an air tight container or glass jar and refrigerated for up to 2 weeks. 


*TOASTING NUTS: Spread the chopped walnuts on a single layer of a baking sheet and heat for 10 minutes in an oven preheated to 350 F. Stir once about halfway through to prevent burning. Proceed with the recipe as written.

*PURE MAPLE SYRUP has one ingredient on the bottle--maple syrup. Do not use not "pancake syrup" or "maple-flavored table syrup" for this recipe; those products are artificial imitations of real maple syrup, which is made by boiling down maple tree sap. Look for Grade A, Medium or Dark Amber for this recipe. To learn more about maple grades, read my recent blog post on this subject by clicking here.

***FLAVOR OPTIONS: You can replace the vanilla with other options, including 1 tablespoon of dark rum; or 1 tablespoon of the following: Frangelico (hazelnut liqueur); Amaretto; or (if you can find it) Nocino (green walnut liqueur).

F o o d i e

P h o t o s

Eat with joy!
~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries 

Yes, this is me, Cleo (aka Alice). 
Friend me on facebook here.
Follow me on twitter here
Learn about my books here.

To view the
Coffeehouse Mystery
book trailer, click here.

The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
12 titles includes the added bonus of recipes. 
To learn more, click here. 

The Ghost and
Mrs. McClure

Book #1 of 

The Haunted Bookshop
, which Cleo writes
under the name
Alice Kimberly

To learn more, click here