by Meredith {In Sock Monkey Slippers}
Made with Greek yogurt and oatmeal, these muffins are supremely moist and delicious.
by Tara Noland @ Noshing With The Nolands
A perfectly done omelette in 30 seconds. Come and celebrate JC100!
Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
Espresso-laced chocolate cookies sandwich French Silk ice cream for a cooling treat that’s a coffee lover’s delight.
Mmm. This tastes much like a lightened up strawberry margarita, with the tartness of cranberry sweetened by fresh strawberries.
The Mexican version of spaghetti with a spicy, creamy white sauce.
by Gina (Running to the Kitchen)
A slightly sweet grain salad with a pesto dressing.
Creamy risotto bursting with fresh lemon juice and tossed with freshly steamed asparagus.
by claireg12
A cold, flavorful soup that is perfect for those hot summer months!
by Bev Weidner
You should most definitely get your Indian lentil saute with kale and asparagus on.
by aginto on August 25, 2009 in Custards/Puddings, Desserts
Okay ladies, I’m going to come clean and show you how easy it is to make your own beautiful, creamy, rich, sweet, dense dulce de leche. Use it on ice cream, put it on top of cheesecake, sweeten your coffee with it, drizzle some on fruits, put on waffles – there is no limit to what you can do with your dulce de leche.
Peel labels off the cans.
Place cans in a pot large enough to hold them. Fill one inch past the tops of the cans with cold water. Bring to a boil, then reduce to a simmer. Put lid on the pot.
Meanwhile, bring a kettle to boil with fresh water. Check the cans every 20 minutes or so, and add more boiling water to the pots to keep the cans submerged.
After two hours, drain, and carefully remove the (hot!) cans to the counter. Let them cool for another hour or so.
Open up the cans, and prepare to be dazzled by the creamy and rich brown dulce de leche that pours out of them! Empty them into a mason jar and refrigerate until needed.
Your friends will be begging you for the recipe. You can pretend you were at the stove for hours stirring away, and that’s okay – we won’t tell!
by Regan and filed in Custards/Puddings, Desserts
This mousse could either be sweet or savory, depending on how you wish to dress it up. Plus, it is so simple to make.
by aspicyperspective and filed in Custards/Puddings, Desserts
A creamy cloud of carby goodness with fresh blackberries. Pure heaven!
by Gourmandelle and filed in Custards/Puddings, Desserts
This is one of my favorite desserts of all time! It brings up so many childhood memories. My grandma used to make this very often. I used to eat it with homemade strawberry jam and it was absolutely heavenly! This dessert is very easy to make and all you need are four basic ingredients: semolina, milk, vanilla extract and jam.
by Jennifer | Mother Thyme and filed in Custards/Puddings, Desserts
Rich and creamy—it’s hard to believe this is low fat!
by LottaMadness and filed in Custards/Puddings, Desserts
A quick chocolate mousse with marshmallows and evaporated milk that can be made on the stovetop or in the microwave.
Meredith is a Texas ranch girl who transitioned from a graphic designer to a full-time stay-at-home mom and full-fledged blogger. Her blog In Sock Monkey Slippers is full of mouthwatering recipes and beautiful photographs. Her daughter Mia, aka "feisty little bear," is the inspiration behind her blog. Go see her recipe box and try to resist dreaming about all the food you see there. (It just ain't possible.)
Ever wondered why Brenda calls her blog A Farmgirl's Dabbles? You guessed it: She was raised on a farm. This South Dakota girl combines the traditions of her mom and grandma with modern food ideas, and every recipe she shares is approved by her husband and two girls. Her photography is amazing, too, as is her creativity in the kitchen. Go check out her recipe box and see for yourself!
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Comments
wtxcowgirl on 8.26.2009
This is great caramel..just don’t forget the little darlings on the stove or your kitchen will be redecorated with a caramel splatter pattern.
deld on 9.7.2009
I have a question on this. Can you buy the condensed milk cans? I did not find them today, I have evaporated milk in a can, will that work? Please let me know, thanks!
aginto on 9.7.2009
Hi deld! You definitely need the Condensed Sweetened Milk! It’s the sugar that caramelizes and gives it its flavour and colour.
deld on 9.7.2009
great thanks so much, I know how to make dulce de leche from scratch but this is a super simple way to do it;)
sweepea on 9.10.2009
this is a much easier method–how long will it keep in the fridge?
lievedebs on 9.14.2009
I loooooovvvveeee dulce de leche, so happy that I don’t have to buy the stuff anymore now!
aginto on 9.20.2009
Hey sweetpea, I’ve had a batch in the fridge for about a month now and it still tastes like it was made yesterday… it usually gets eaten in it’s entirety in about a week!
ameliaknapp on 1.28.2010
This is soooo easy. I was worried that the pressure would cause the cans to explode, but I kept an eye on it and everything was all right. Also, I cut off the heat under the pan and let the cans and water cool down together for an hour or two before removing the cans to the counter. I store it in a gladware container in the fridge and it keeps really well. My boyfriend thinks it tastes like a Werther’s Original, so we now call it Werther’s Cream.
Amy Roddenberry on 3.15.2010
This is soooo easy and extremely delicious!! It’s like Werthers Original. and I can’t wait to use it in my coffee and tryout some recipes with it. Thanks so much!
sweb4us on 6.13.2010
This stuff is great poured into a pepared pie crust (either cookie-crumb or prebaked) and topped with whipped cream or Cool Whip -> easy peasy caramel pie!
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