Maple Bourbon Cream Cheese Spread

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A couple of weeks ago I made Autumn Pumpkin muffins. The original recipe said it made two regular size loaves. So I decided to make half the batter into muffins and the rest I put into a loaf pan. I ended up freezing the loaf which came in handy this week when I needed a quick dessert to take to my book club. It came out of the freeze as wonderful as the day I made it. I'm always a little sceptical about freezing baked goods. Sometimes they just aren't the same, but no worries with this bread!
Although the pumpkin bread is great on it's own, I thought I'd make it even better by making a cream cheese spread to go with it. After all I was taking it to book club, which is all about food and wine...ohh and the book, right it's about the book. I mean were not just a group of gals that like to eat, drink, and gossip. We read too!!
The pumpkin bread is packed with spices and nuts so I thought maple syrup would be the perfect compliment. I grabbed a few spices, the maple syrup, and brown sugar and threw it into some soften cream cheese. I tasted the mixture and it was really good but needed just a little something else. I put a bit of vanilla in and as I was putting the vanilla away I spied my bottle of bourbon. I thought "Why not!" I mean maple and bourbon, that just sounds awesome. Oh and yes I keep a small bottle (well a fifth) of bourbon in with my spices and flavorings. Hubs calls it my secret stash. I guess I use it a lot...well we do live in the South. I've really come to appreciate the flavor that bourbon can add to a dish. Bourbon is aged in barrels that have been charred. The bourbon picks up a smokey flavor from the barrels that is wonderful in everything from pork dishes to pecan pie. However, despite what Hubs thinks, I don't drink it straight from the bottle! Not yet anyway;)


Maple Bourbon Cream Cheese Spread

6 ounces cream cheese at room temp.
3 TBS brown sugar
2 TBS maple syrup
1/2 tsp cinnamon
pinch of freshly grated nutmeg
1/2 tsp vanilla
11/2 tsp Bourbon
Mix all the ingredients together until well combined.

This spread is great on bagels too!!

Ring in the New Year with Bourdon French Toast

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Okay I realize that this is yet another recipe with bourbon, but I just can't help it! Baking and bourbon are a match made in heaven. I find myself adding a dash (or more) in all kinds of things. So of course when I was making french toast, I just had to try adding a bit of bourbon to the soaking mixture. I loved the flavor it added to this already decadent breakfast dish. Perfect for the holiday's. What better way to welcome the New Year than with a great breakfast?

Ingredients
8 large slices hearty white sandwich bread
1 1/2 cups whole milk or half and half, warmed
3 large eggs (for a richer french toast use just the yolks)
3 tablespoons light brown sugar
1 teaspoon ground cinnamon
pinch of fresh grated nutmeg
2 tablespoons unsalted butter , melted, plus 2 tablespoons for cooking
1/4 teaspoon salt
1 tablespoon bourbon
1 teaspoon vanilla
Fresh fruit for topping (optional) I used blueberries but almost any fruit would work.
Maple syrup

Method

1. Adjust oven rack to middle position and heat oven to 300 degrees. Place bread on wire rack set in rimmed baking sheet. Bake bread until almost dry throughout (center should remain slightly moist), about 16 minutes, flipping slices halfway through cooking. Remove bread from rack and let cool 5 minutes. Return baking sheet with wire rack to oven and reduce temperature to 200 degrees. Alternately, place bread on a sheet pan and leave in cold oven overnight too allow bread to dry slightly.

2. Whisk milk, eggs, sugar, cinnamon, nutmeg, 2 tablespoons melted butter, salt, bourbon, and vanilla in large bowl until well blended. Transfer mixture to 13- by 9-inch baking pan.


3. Soak bread in milk mixture until saturated but not falling apart, 20 seconds per side. Using firm slotted spatula, pick up bread slice and allow excess milk mixture to drip off; repeat with remaining slices. Place soaked bread on another baking sheet or platter.

4. Heat 1/2 tablespoon butter in 12-inch skillet over medium-low heat. When foaming subsides, use slotted spatula to transfer 2 slices soaked bread to skillet and cook until golden brown, 3 to 4 minutes. Flip and continue to cook until second side is golden brown, 3 to 4 minutes longer. (If toast is cooking too quickly, reduce temperature slightly.) Transfer to baking sheet in oven. Wipe out skillet with paper towels. Repeat cooking with remaining bread, 2 pieces at a time, adding 1/2 tablespoon of butter for each batch.. Top with fresh fruit Serve warm, passing maple syrup separately.

Here's a picture of what Hubs calls my secret stash!



If you liked this recipe check out these recipes:
Bourbon Pecan Pie
Maple Bourbon Cream Cheese
Baked Brie with Pomegranate and Apples

Fall pies continued...

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I know I waxed eloquent in my last post about pumpkin pie and its fall significance and all around pumpkin perfection. All of which I stand by wholeheartedly, however, there is another pie which also evokes much of the same feelings for me. Many of my childhood memories of fall revolve around pecans. Growing up on a farm with 60-80 pecan trees, picking up pecans became a central part of fall. It's how we kids earned money for Christmas shopping and things like summer camp. I'm not saying we were always happy about it, there was plenty of grumbling, whining etc... But looking back there was a lot of laughing and good times as well. Needless to say we ate LOTS of pecans. Many in the form of pecan pie.
After marrying and moving away I really missed those fresh, organic pecans that were so plentiful on our farm. Buying pecans from the grocery store was always a disappointment. They can be anywhere from a year to two years old before you buy them. Those dried out nuts are nothing like the plump nuts we picked up, cracked out, and ate.
Hubs and I moved back near my family a couple years ago and since that time the pecan crop has been nearly non-existent. No nuts at all, so unfair! This year however things have amazingly turned around. In spite of a terrible drought though out whole southeastern US, this years pecan crop has been unbelievable. So many nuts in fact that many of the pecan trees have lost large limbs from the weight of the nuts. All the nuts on the farm are organically grown, picked up and hand shelled on the premises. For more info or to order pecans check out the farm blog http://waterberryfarm.blogspot.com/.
Hubs is not much a dessert person, he could take it or leave it. Unbelievable, I know! However pecan pie is one of the few desserts he doesn't ever pass up. Especially Bourbon Pecan Pie, a family recipe I've been making for years.

Southern Bourbon Pecan Pie

1/2 cup unsalted butter

1 1/2 cup pecans

1 cup sugar* see note

1 cup Karo Syrup (light corn syrup)

4 eggs

Pinch of salt

1 teaspoon good quality vanilla

2 TBL Bourbon (I use Jim Beam)

One 9" unbaked pie shell

Method

Preheat oven to 350

Melt butter in large skillet. I skim away any foam from the cream in the butter that rises to the top. Then toss the nuts into the butter and cook 1-2 minutes until nuts are coated with the butter and warmed. Remove from heat and cool slightly. In another large bowl, whisk together sugar, syrup, and salt. Whisk in eggs one at a time and stir in vanilla and bourbon. Stir in the butter/pecan mixture and pour into prepared unbaked pie shell and bake for 35-45 minutes until the center of the pie is set .

*You can use 1/2 a cup of brown sugar and 1/2 a cup of regular sugar for a more dense, rich pie

** Also great with cinnamon whipped cream from the last post:)

Maple bourbon cream cheese spread

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This is a recipe from the archives. I decided to repost it because this sweet, cinnamony cream cheese spread is great on top of almost any anything from muffins to quick breads, especially pumpkin bread! It makes a great addition to your Thanksgiving table. Enjoy and  have a very Happy Thanksgiving!

Maple Bourbon Cream Cheese Spread 

6 ounces cream cheese at room temp.

3 Tablespoons brown sugar 

2 Tablespoons maple syrup 

1/2 teaspoon cinnamon
pinch of freshly grated nutmeg 

1/2 teaspoon vanilla

1 1/2 teaspoons bourbon 

Mix all the ingredients together until well combined. A great topping for quick breads, rolls, and muffins.

Texas Pecan Pie

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It's getting to be pecan season again. Yeah! I've already posted my personal favorite pecan pie recipe. Tuesday was Hubs birthday. He loves pecan pie so I planned on making him a pecan pie for his birthday. He also choose lasagna for his birthday dinner. He made the pasta sheets himself! So after getting caught up making lasagna( really awesome lasagna!)I ran out of time. I remembered reading a recipe in The Pastry Queen cookbook for some pecan pie bars. Because they have a shortbread crust and didn't need to cook as long as the pie I knew they'd be done in time.
Wow are these bars great. They are basically a pecan pie on a shortbread crust that you can pick up. No fork needed. Portable pecan pie, what could be better! These bars are crunchy/gooey in all the right places.
We also thought the coconut was a great addition. The next time I make these, (and there will be a next time!) I'm going to throw in a couple handfuls of chocolate chips.
So now I have two favorite pecan pie/dessert.


Texas Pecan Pie Bars
source: Rebecca Rather, The Pastry Queen

Yield: 1 dozen

Crust:

1 1/4 cups unsalted butter, at room temperature

1 cup firmly packed golden brown sugar

4 cup all purpose flour

1 tsp salt

Filling:

8 large eggs

6 cups firmly packed golden brown sugar

1/4 cup Bourbon (recipe says optional but you'll be missing out if you leave it out!)

6 Tbl unsalted butter, melted

2 Tbl Vanilla Extract

1 cup all purpose flour

1 tsp salt

2 cups sweetened flaked coconut

2 cups pecan halves


Crust:

1. Preheat the oven to 350°F. Grease a 12 by 17-inch baking pan with butter or cooking spray.

2. Using a mixer fitted with a paddle attachment. beat the butter and brown sugar in a large bowl on medium speed about 1 minute. Add the flour and salt; mix on low speed until evenly incorporated but still crumbly.

3. Press the mixture evenly over the bottom of the prepared pan. Bake the crust for 15 to 20 minutes, until it has darkened to a deep golden brown. Leave the oven at 350°F.

Filling:

1. Whisk the eggs and sugar in a large bowl until blended. Stir in the bourbon, butter, vanilla, flour, and salt, then the coconut and pecans.

2. Pour the filling over the cooled crust, spreading evenly. Bake until set, 25 to 30 minutes.

Cool thoroughly, at least 30 minutes, before cutting into 3-inch squares or diamonds.

Pasta Ciotti....Happy Fat Tuesday!

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In the past, I've shared my family's Mardi Gras traditions here on Half Baked. My Pennsylvania Dutch side of the family always makes doughnut for Fastnacht Day. A couple of years ago I changed it up a bit and made these beignets instead of our traditional doughnuts. This year I thought I'd try an Italian twist to tradition and made Pasta Ciotti which means "little custard tarts". Little pastries filled with cream....I think they are the perfect indulgence for Fat Tuesday!

The original recipe has them being made in 3" tart pans but they can also be made in a muffin pan, which is what I used to make mine.
The recipe may look a little intimidating but I found they were actually quite easy to make. The dough is very forgiving and fairly easy to work with.

Chunky Monkey Cake

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I you like banana bread, then this is your cake. This cake is a dense, very banana-y cake. I cut  this cake into half to make layers and filled it with some caramel frosting that I had left from another cake. Then I topped it with a cream cheese frosting. The caramel frosting was a last minute idea. You can just ice it with the cream cheese frosting but I really love caramel and the banana. In fact the cake would be delicious with just the caramel frosting, but why stop at just one flavor of frosting??
This cake is kind of a slightly sweeter version of a banana bread with the added bonus of frosting...or in this case two kinds of frosting!

The flavors of the cake reminded me of one of my favorite flavors of Ben and Jerry's ice cream, hence the name Chunky Monkey cake.

Butterscotch Pudding with Salted Buttered Pecans

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I always feel at odds this time of the year. Labor Day is passed, schools back in session, and football season has started.Time for bonfires, bowls of chili, pumpkins, and all things Fall, right? Except that technically it's still summer for a couple more weeks, and here in Alabama it's still hot, like 90 degrees outside hot. It's that weird in-between seasons time. I can never decided what to wear. Too hot for jeans, not supposed to wear white anymore... mostly I stand staring at my closet hoping some perfect transitional outfit will suddenly appear.
Lately I've been feeling the same way about food. All the summery foods are still in season, but I'm ready for a change. I want the flavors of Fall, but it's still just plain too hot to even think about making much less eating, a big bowl of chili or hanging out by a bonfire. I tend to stand looking in the fridge the same way I look in the closet, just hoping to suddenly find the perfect in-between food. Of course this never happens in the closet or the fridge...
I think this butterscotch pudding is the perfect in-between dessert. It's cold which is what I want in this heat, but it's got a wonderful rich caramel flavor which satisfies my craving for Fall. Topped with a dollop of whipped cream and some salted buttered pecans, it's just what I was hoping for while staring into the fridge...now if I could just find the right outfit!

Butterscotch Pudding
source: David Lebovitz
serves 4-6
PRINTABLE RECIPE:

INGREDIENTS:
4 tablespoons butter
1 cup packed dark brown
3/4 teaspoon kosher salt
3 tablespoons cornstarch
2 1/2 cups whole milk
2 large eggs
2 teaspoons bourbon (optional)*
1 teaspoon vanilla extract

METHOD:
 Melt the butter in a medium heavy bottomed pan. when melted, stir in the dark brown sugar and salt, stir until the sugar is well-moistened. Remove from heat.
 In a small bowl, whisk together the cornstarch with  1/4 cup of the milk until very smooth, then whisk in the eggs.
Gradually pour the remaining milk into the melted brown sugar, whisking constantly. Whisk in the cornstarch mixture.
Return the pan to the heat and bring the mixture to a boil, whisking frequently. Once it begins to bubble, reduce the heat to a low simmer and continue to cook for one minute, whisking until the pudding thickens up. If the pudding seems to have a curdled look, don't freak out! Blend the pudding in batches in a blender or pass it through a medium mesh sieve and it'll be fine. I almost always put puddings and curds through a sieve just to get out any little egg-y pieces that may be in them.
Pour the pudding into 4-6 serving glasses or custard cups and chill thoroughly, at least four hours, before serving. Just before serving, top with sweetened whipped cream and some of the salted buttered pecans.*You don't have to add the bourbon, but if you do, you'll never want to butterscotch pudding without it again, trust me!

Salted Buttered Pecans
1 tablespoon butter
1/4 cup pecans, chopped
1/4 teaspoon course sea salt

Melt the butter in a small pan. Stir in the pecans cooking for about 2 minutes until the pecans are evenly coated with the butter. Remove from the heat and sprinkle the sea salt over the pecans.

I've linked this post to:

Baked Brie with Pomegranate and Apple

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I remember my first experience with a pomegranate quite clearly. I was about seven and my mom had gotten a couple pomegranate's from the store. My younger sister and I were very intrigued by this new fruit. Mom told us that inside a pomegranates were hundreds of seeds that looked like rubies that would popped when you bit them. So with this introduction, of course we couldn't wait to try a pomegranate.
After warning us the juice would stain our clothes, she cut open a pomegranate, gave us each a half and sent us out to the porch to eat it. She was right. The seeds did look like rubies! (I still think they look like little gems.) Anyway, I still remember biting into those ruby red seeds for the first time. I carefully picked each one out of the pith and bit it, the juice running down and staining my fingers. I'm sure our shirts were ruined but it was love a first bite.
When I heard that POM had a recipe contest open to blogger's, I couldn't wait to join in! I decided to make something festive. In the past I'd made an apple pomegranate crisp and I really like the combo of the apples and pomegranates. I thought I'd take that idea and combine it with one of my party favorites, baked brie.

Baked Brie with Pomegranate and Apple
1 8 ounce wheel of brie
1 sheet puff pastry, thawed
1 large Granny Smith apple, peeled and diced
1 POM Pomegranate, opened and seeds or arils removed (Click here for instructions on opening a pomegranate.)
1 TBS butter
1/4 cup brown sugar
1/2 tsp cinnamon
1/8 tsp. cardamon
pinch salt
1 tsp bourbon

1 egg beaten with 1 tsp water: for egg wash.

In a pan, melt butter over medium heat. Add apples, brown sugar, cinnamon, cardamom and salt. Cook for until apples begin to soften about 5-7 minutes. Add the bourbon and cook about a minute more. Remove from heat, stir in half of the pomegranate and let cool to room temp. reserve the rest of pomegranate for garnish.
Position a rack in the center of an oven and preheat to 375 degrees F (190 C). Line a baking sheet with parchment paper or silicon mat.

With a sharp knife, cut the cheese in half horizontally. On a clean work surface, place one half of the cheese, sliced side up, and evenly spread 1/2 cup of the pomegranate apple mixture over it. Set the other half, sliced side down, over the pomegranate apple mixture and spread other half over the top.

Place the dough on a lightly floured surface and set the cheese in the center of the dough. Fold the dough up over the sides of the cheese, pleating the upper edges to fit snugly around the cheese. Pinch the dough together in the center to seal. Brush the dough evenly with the egg wash and place on the prepared baking sheet.

Bake until the pastry is golden all over and crisp, 40 to 45 minutes. Let it rest for 5 minutes, then transfer to a platter and sprinkle remaining pomegranates over baked brie. Serve with crackers or sliced baguette.

And what goes better with brie than a PomPom -champagne with a splash of pomegranate juice. Perfect!

Brownie Cookie Sundae Bowls

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Hubs was out of town over the past week-end so I had a few girlfriends over for a girls night. Since the food is as important as the gossip, I wanted to make something fun for dessert. I came across Michael Ruhlman's chocolate chip cookie sundae bowls and thought they were perfect. How fun, we could all make our own sundaes and eat the bowl too! I made some caramel and chocolate sauce, toasted some coconut, and got out the sprinkles. What's more girlie than a than a bowl of sprinkles?

The cookie sundae bowls were a hit. We were so busy eating them, I never got a picture of the chocolate chip cookie bowls. While we were devouring our cookie sundaes, one of my friends asked if brownies could be used instead of cookies. Well of course I had to try it out to see if it would work.

Okay don't judge, but I had a brownie mix in the pantry that I thought would be perfect for this experiment. I used the brownie cookie recipe on the back of the box. It just cut back on the oil and liquid for a denser batter. I thought cookie dough would work better than the thinner brownie batter. I used the same process as I did when making the chocolate cookie bowl.

How to make brownie cookie sundae bowls:  
1 recipe of brownie cookie ( I used Hershey's brownies and followed the brownie cookie recipe)

 Oven proof bowls that nest inside one another. (one needs to be a little smaller than the other.)

Spray the inside of the larger bowl and the out side of the smaller bowl with cooking spray.

Lightly press 3-4 tablespoons of the brownie cookie dough into the bottom of the larger bowl. Press the smaller bowl into the dough so that it starts to come up around the sides. As it cooks the dough will expand to the top of the bowl. (If you put too much dough into the bottom of the large bowl it will cook over.)

Bake in a 350 degree  oven for 20 minutes. Remove the bowl(s) from the oven and carefully twist the small bowl to free them from the dough then remove it.  Return to the oven and continue to bake the cookie bowls for 5 minutes of so until the inner bottom of the cookie bowl finishes cooking.
When the bowls are cool enough to handle, cut off any dough that’s over flowed the edge and, very carefully, run a pairing knife along the sides, gently lifting up to free the bottom of the cookie bowl. Cool completely.

Fill the bowls with ice cream and the toppings of your choice!

I think almost any cookie would work as a cookie bowl. I can't wait to try all different kinds of cookie bowls. If you make cookie bowls, leave me a link to your post in the comments section. I'd love to see your bowls!

Caramel Sauce
Source: Simply Recipes (slightly adapted)
Ingredients:
1 cup of sugar
6 Tbsp butter
1/2 cup heavy whipping cream
pinch of sea salt
1 Tbs bourbon (optional)
Method:
Have all your ingredients measured out and ready to go. The process goes very fast once the sugar starts melting. You have to work fast as the sugar burns quickly so all your ingredients must be ready to go.
Heat sugar on moderately high heat in a heavy-bottomed 3-quart pan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. Just swirl the pan a few times. As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted.
Once the butter has melted, take the pan off the heat. Slowly add the cream to the pan and continue to whisk to incorporate. Be very careful with this step. When you add the butter and the cream, the mixture will foam up and sputter quite a bit. Add the sea salt and the bourbon. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass jar or a small bowl. Let sit to cool to room temperature.  The caramel sauce can be stored in the refrigerator for up to 2 weeks. Rewarm before serving.

Four years ago this week, I started this little blog. I totally started it on a whim, and for this reason I named my blog Half Baked. I didn't know what I was doing, whether or not I'd enjoy blogging, or if I'd even keep it up. The whole thing started with a half-baked idea and here I am at my four year blogiversary! My own birthday is just about a week away so lot of reasons to celebrate around here.
Thanks to all of you that have been with on this blog adventure over the last four years. An unexpected, but wonderful gift that has come with doing this blog is getting to "meet" so many wonderful people from all over the world. Hope to see you here again soon!

Southern Comfort

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Here is my entry for the Click photo event. The subject for December is nuts. With pecans in abundance here, I decided to use them in my entry for the contest. These mini bourbon pecan pies are a real bite of southern comfort!
Go here for the recipe.
Check out all the other participants on Junglbundi. Wish me luck!!

Caramel Cheesecake Apple Dip

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Is anyone else starting to crave the flavors of Fall?

I know there's a good bit of summer still left but I'm already looking forward to a change of season and all the flavors of Fall. Caramel apples always bring Fall-ish thoughts to mind. Growing up, my mom would buy those caramel apple kits from the grocery store. The kits came with those flat sheets of caramel that we had to stretch and wrap around an apple with a popsicle stick stuck in it. Then we'd heat them in the oven, while waiting in anticipation for them to be ready to bite into. As a kid I thought those apples were the best thing ever, even though the caramel really stuck to my teeth. I haven't had one of those apples in years but I still love the caramel and apple combo. This dip is caramel apples for grown-ups. It has all the things you like about a caramel apple layered between sweet cream cheese. It's creamy, caramely, goodness with a little chocolate and toffee thrown in for good measure. It's seriously good stuff.  This cheesecake dip looks pretty on a serving plate, which makes it a great to serve at parties. Plus unlike those caramel apples we'd make as kids, you won't have any caramel stuck to your teeth! 
 

As pretty as it is delicious!

Caramel Cheesecake Apple Dip
(Printable Recipe)

Ingredients:
12 ounces cream cheese, at room temperature
3 Tbs. heavy cream
1/4 cup powdered sugar
1/2 tsp. vanilla

Caramel sauce (recipe below) or store bought
Heath milk chocolate pieces
mini chocolate chips
2-4 Granny Smith or other crisp tart apples, sliced and soaking in lemon juice/water until ready to serve

Method:
This is the method is to make a layered dip, for a quick method see note below.
Line a six inch cake pan or springform pan with plastic wrap. Use enough plastic wrap to hang over the sides of the pan about 2 inches.

Place softened cream cheese in a mixing bowl and beat on medium speed until smooth. Scrap down the sides of the bowl. Add the heavy cream and powdered sugar, mix well, until smooth. Place half of the cream cheese mixture in the lined pan and smooth with the back of a spoon. (If you dip the spoon into warm water before you start to smooth the cream cheese, it will be much easier to spread.) Spoon on a layer of caramel. Sprinkle with a layer of chocolate chips and the Health pieces. How much you use is up to you but don't go to overboard or you may have trouble spreading the top layer of cream cheese.

Oh yeah, that's the stuff!

Place in the refrigerator for about 20 minutes. This will let the caramel set up a bit and make topping it with the remaining cream cheese much easier. Scoop the remaining cream cheese on top and smooth out using the back of a dampened spoon, like you did for the first layer. Fold the overhanging plastic wrap over the top and refrigerate for at least 2 hours, up to overnight. Pull back the plastic wrap so that the top of the cheesecake is exposed. Place a serving plate on top of the pan and invert. Remove the pan and the plastic wrap. Spoon caramel sauce over the top of you cheese cake and top with more of the Heath pieces and chocolate chips. Place the sliced apples around the dip and serve.
*Note: If you want to throw this together super fast, just spread all the cream cheese on a serving platter and top with the caramel, Heath bits, and the mini chocolate chips.

Caramel Sauce

Ingredients:
1 cup sugar
1/4 cup water
8 tablespoons unsalted butter, cut into pieces
1/2 cup heavy cream
2 teaspoons vanilla (or 1 teaspoon vanilla and 2 teaspoons bourbon)
pinch of sea salt

Method:
Place sugar in a small heavy sauce pan. Pour water evenly over the top. Turn stove top to medium-high heat. Hold sauce pan by the handle and swirl occasionally until sugar has dissolved. Turn heat to high, and boil until syrup turns brown around the edges of the pan, about 6-8 minutes. Swirl the syrup occasionally until it turns a deep amber and just begins to smoke.
Remove pan from heat. Add butter and whisk, until all butter is mixed in. Stir in cream. Take care adding the butter and cream as the caramel will boil up and sputter quite a bit.
If sauce has any lumps, set pan over low heat and stir until smooth then turn off heat again.
Stir in vanilla and salt.

Thanksgiving Recipe Round-up

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Looking for some last minute ideas for your Thanksgiving meal? Here's a round-up of a few of my Fall favorites from the past. Happy Thanksgiving!!!!

Carrot Soup with Rosemary  Apple Bread

Curried Pumpkin Soup

 

 

  Cranberry Chutney

Cranberry Rum Relish

Apple and Quince Pie

 Rustic Apple Tart

Salted Caramel Pots de Creme

 Pumpkin Butterscotch Fudge

 

Pumpkin Pecan Cranberry Cupcakes

Pumpkin Butterscotch Pie

Southern Bourbon Pecan Pie 

 Caramel Cake

Cranberry All-in-one Bundt Cake