Blog Hiatus

I'm going to take a few weeks off (this week and next week -- maybe longer, but I'll tell you when the time comes) for a break and a vacation. This week is going to be really busy getting ready for the vacation and next week will be the vacation. I might take a longer one because I'm getting a little tired of blogging and because I only have so many recipes I can post.

But I have a delicious recipe (obviously -- I'm not going to give you something gross) for pumpkin bread and another for... well, I'm calling it pasta soup (because there's pasta salad, so what about soup?) but my mom said it actually tastes pretty similar to Hamburger Helper and since I personally don't like Hamburger Helper, I'm not going to call it that and turn off potential eaters by giving it the wrong title. So.

I'll see you in two weeks! Until then,

(like, your break)

Decadent Hot Chocolate Rewrite

Updated the Decadent Hot Chocolate recipe, if you guys want better cocoa (if I do say so myself -- though the America's Test Kitchen one was pretty good too).

Check it out and tell me what you think!

Salted Caramel - My Way

You may remember my post on our favorite salted caramel recipe?

Well, that wasn't exactly the recipe we use. That's why I'm here. Like, that's why this post is here. That's why I wrote this post.

This is exactly the recipe we use.

More or less.

You'll Need

• 1 stick butter, unsalted
• 1/2 c light brown sugar
• 1/2 c granulated (white) sugar
• 1 c cream
• 1 tsp salt

Directions

1. Melt the butter
2. Dump in sugars, stir, mix in
3. Stir until sugar mix starts to get a little bit hard. You'll know when it gets "hard" because the mix will start sliding off of your spatula, leaving close to nothing behind when you pull it up out of the mix (tell me you do that too because if you don't, I have no idea how to explain what "hard" means here)
4. Once it's "hard", add cream, stir until boiling. Keep stirring, even after it's started boiling, then after a little bit of stirring (30-60 seconds?), turn off heat.
5. Add salt, stir until salt is well mixed in.
6. Pour into quart jar, store in fridge until needed.

For Heating Directions

1. Put jar in microwave
2. Microwave for 30 min, no more
3. If it's not runny and easy to use, put it in for 30 seconds more, but BE VERY CAREFUL -- you can overheat it and then it's "hard" and gloppy and gross
4. Take out, serve and

Salted Caramel is great for...

1. drinks
   
   1. (hot) coffee
   2. cold coffee
   3. hot chocolate/cocoa
   4. cappuccinos (frozen)
2. frosting/topping (see #1 under #10)
3. decor on cake
4. candy
5. desserts
   
   1. ice cream sundae
   2. mug cake
   3. cake
      
      1. or, decor on cake (see #5)
   4. pie (pecan pie - yum!)
   5. pizookies
6. sweet dips
   
   1. cookie dough dip and the like
7.  or your mouth!

March Wrap-Up

Think of all the wonderful stuff you've accomplished in March...

Now think of all the stuff I've accomplished in March!

Still nothing?

Just to get you started, here are a few things I've done to this blog -- all in March.

March 2 -

• Repost: Two-Ingredient Cough Syrup

March 8 -

• Post: 5 Min or Less - Frozen Cappuccinos

March 10 -

• Came up with the FIRST Kitchen Tip! (see below)
• Post: Kitchen Tip - How to Evenly Melt Butter (Microwave-Style)

March 11 -

• Made scrambled eggs, inspiration for the second Kitchen Tip (see below)
• Post: Kitchen Tip - How to Make Almost-Best Scrambled Eggs Ever

March 14 -

• It's Pi Day!
• Made two key lime pies, ate one (with help, not by myself!)
• Repost: Key Lime Pie, Mom's Way

March 22 -

• Post: Apple Spice Dump Cake

March 31 -

• Made 2016 SPRING BANNER! (aw yaya!)

So, that's it. April Fool's, that's not it! ...but, that's it for March. ;)