This is autumn in a bowl right here, with apples, cinnamon and pecans baked into oatmeal and served up for a hearty breakfast.
Over the weekend we made our annual pilgrimage to the Utah mountains to see the beautiful fall colors. We drove up a nearby canyon, “oohing” and “ahhing” along the way. After a short toddler-friendly hike at the top of the pass, we then drove down the other side into a quaint mountain town where, per tradition, we shared a banana split.
It was a fabulous little excursion, and one I look forward to every year. Utah is beautiful all year round, but there’s something about the golden aspens in the fall that takes my breath away.
Here are two ways to make caramel, with step-by-step photos so you don’t miss a beat. Plus, I’ll also show you how to make this incredibly luscious caramel sauce.
If you are under the assumption that caramel is tricky or difficult, I am here today to tell you that it doesn’t have to be! I know the process of caramelizing sugar can be quite intimidating, I really do, because I’ve been there. But once I got over my fear and practiced it a few times, I discovered how simple it really is, and that all I was lacking was a little confidence.
And I have confidence in you! You got this. I’ll show you how: Continue Reading…
This right here is a peanut butter lover’s dream come true— peanut butter cupcakes stuffed with caramel, topped with rich peanut butter frosting, and finished off with a drizzle of caramel and chopped peanuts.
I’ve been working on some freelance recipes for Peanut Butter & Co these last few weeks, and instead of getting peanut butter burnout, our love affair has only deepened. I’m craving peanut butter everything!
So, I decided to bake us a little peanut butter treat. Well it was really just for me, but I didn’t want to leave you out.