Welcome to the Early Edition of this week’s blog.
I was pretty sure that if I published my blog tomorrow, you’d never see it, since you’d be busy cooking up your Thanksgiving feast. So, I’m sending this out a day early. I’m sure you’ve already got your turkey and sides thought out, but have you got all of your Thanksgiving desserts in order? This year, I’m serving three desserts:
1. Grandma Casey’s Monster Cookies (which I made last week, and froze)
2. Pumpkin Bundt Cake (which just came out of the oven… mmmm!)
3. Vanilla Ice Cream with Caramel Sauce with Candied Pecans
This Caramel Sauce is a super-simple recipe that you could easily make for tomorrow! There’s even a large chance you have all of the ingredients in your kitchen right now!
Thanks to Martha Stewart, I’ve been making this recipe for a few years, and it comes out perfect every time. It’s delicious warmed up over a brownie, a blondie, pie, cake, or ice cream. Or, you could be like my sister and I and just sneak a thick chilled spoonful of it directly from the fridge. Oh yum!
I know you’ll love this, and if you choose to make it, I’d love to hear what you think!
Always Perfect Caramel Sauce
2 cups light brown sugar
2 sticks (1 cup) organic butter
½ cup organic evaporated milk
1 Tablespoon vanilla extract
pink Himalayan salt to taste
Cook all ingredients together in pot over low heat, stirring often. Once it comes to a boil, stir continuously for a minute, and turn off heat. Once it’s cooled a bit, spoon over dessert. Or, you can wait till it’s cooled more, and then ladle into jars and refrigerate.
I can’t tell you how long it lasts… I always eat it too quickly to find out!