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posts tagged ‘homemade’

Homemade Delight: Bourbon–Sea Salt Caramels

Friday, November 28, 2014 at 11:11 AM - Posted by Megan - (0) comments

‘Tis the season for temptations. And for gift giving. So if you’re looking for the perfect holiday present, treat your family and friends to some festive handmade candy. As easy to make as they are impressive, these luscious Bourbon–Sea Salt Caramels can make a thoughtful hostess gift and are sure to delight all the sweets lovers on your list.

bourbon-sea-salt-caramels
Bourbon–Sea Salt Caramels
Recipe from Bon Appétit (makes about 100 caramels)

Ingredients

  • Nonstick vegetable oil spray
  • 2 cups sugar
  • ½ cup light corn syrup
  • 1 14-oz. can sweetened condensed milk
  • ½ cup (1 stick) unsalted butter, cut into small pieces
  • 2 tablespoons bourbon
  • ½ teaspoon kosher salt
  • Flaky sea salt (such as Maldon)
  • Special Equipment: A candy thermometer

    Instructions
    Lightly coat an 8×8” baking pan with nonstick spray and line with parchment paper, leaving a 2” overhang on 2 sides; spray parchment.

    Bring sugar, corn syrup, and ¼ cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Cook, swirling pan occasionally, until mixture turns a deep amber color, 8–10 minutes.

    Remove pan from heat and whisk in sweetened condensed milk and butter (mixture will bubble vigorously) until smooth. Fit pan with thermometer and return to medium-low heat. Cook, whisking constantly, until thermometer registers 240°. Remove from heat and whisk in bourbon and kosher salt. Pour into prepared pan; let cool. Sprinkle caramel with sea salt, cut into ¾” pieces, and wrap individually in parchment paper.

    Do Ahead: Caramels can be made 2 weeks ahead. Store wrapped tightly in plastic in airtight container at room temperature. Image courtesy of Bon Appétit

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    Peach Bourbon Ice Cream

    Friday, July 5, 2013 at 01:07 PM - Posted by Megan - (0) comments

    Juicy peaches at the peak of ripeness are one of my favorite summertime treats. And there’s nothing like creamy, homemade ice cream to keep you cool on a hot day. This easy-to-make recipe combines fresh, flavorful peaches with a touch of bourbon and honey sweetness. The result? A perfectly refreshing, warm-weather delight that’s sure to be a winner at your next summer party.

    peach bourbon ice cream
    Recipe adapted from Cooking Light, with my additions of bourbon and honey to kick it up a notch. Churn up a batch and enjoy!

    Peach Bourbon Ice Cream

  • 3 cups sliced peeled peaches (about 1 1/2 pounds)
  • 1 cup half-and-half
  • 1/2 cup sugar
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon Bourbon whiskey
  • 1 tablespoon honey
  • Place the peaches in a blender or food processor; process until finely chopped. Combine peaches and remaining ingredients in a large bowl. Pour peach mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions. Spoon ice cream into a freezer-safe container; cover and freeze for 2 hours or until firm. Note: this ice cream is best eaten the same day it’s made.

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    White Chocolate Macadamia Cranberry Cookies

    Thursday, November 11, 2010 at 08:11 PM - Posted by Megan - (2) comments

    With the chilly winter months ahead, there’s nothing like a little cookie comfort to keep you warm and cozy. Bursting with chunks of smooth white chocolate, macadamia nuts and cranberries, these hearty shortbread cookies have a perfectly balanced, palate-pleasing taste and texture combo—salty, sweet, crunchy, chewy. These babies are just begging to be dunked into a tall glass of cold milk and devoured.

    cookies1

    Chunky White Chocolate, Macadamia Nut & Cranberry Cookie Recipe (makes 36 large or 72 small cookies) Recipe adapted from Bon Appétit

  • 2 3/4 cups all purpose flour
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup (packed) golden brown sugar
  • 3/4 cup sugar
  • 2 large eggs
  • 3 tsp vanilla extract
  • 1 tsp almond extract
  • 1 1/2 cups dried cranberries (about 6 ounces)
  • 1 1/2 cups white chocolate chips (about 8 1/2 ounces)
  • 1 cup coarsely chopped roasted salted macadamia nuts (about 4 1/2 ounces)
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