Monday, December 31, 2012

Copycat Kneaders Raspberry Overnight French Toast

Do you love Christmas morning breakfast like I do?!  Do you love making it ahead of time so you can enjoy your morning with your family instead of slaving away in the kitchen?  This recipe is for you!  We have our traditional breakfast that I love to have, but why not add in one more thing to mix it up a bit?  Try this one're family will love you even more than they already do!

I love the idea of the coffee creamer in this recipe, and that you can try different ones to obtain different flavors for different times of the year.  Use your imagination!

Overnight Baked Raspberry White Chocolate French Toast

12 (1 inch thick) slices of day old french bread or Texas toast cut into 1 inch cubes
5 eggs
2¼ cup milk
½ cup raspberry white chocolate liquid coffee creamer (International Delight brand)
¾ cup brown sugar
1 tsp vanilla
1 tsp cinnamon

For the Syrup:

½ cup butter
¾ cup raspberry white chocolate liquid coffee creamer
1 cup sugar
fresh or frozen raspberries (thawed) for garnish

Spray a 9 x 13 inch baking dish with non stick cooking spray. 

Spread bread cubes even in the dish.
In a large bowl, whisk together the eggs, milk, ½ cup creamer, brown sugar, vanilla, and cinnamon.
Pour the egg mixture evenly over the bread cubes. Try to make sure all the bread cubes get the egg mixture on them.
Cover at refrigerate overnight or for at least 8 hours.

Bake in a 350 degree oven for 40-45 minutes or until set. You can test if it is done by inserting a knife in the center of the dish. If the knife comes out clean it is done. Cut into squares.

For the syrup, place the butter, ¾ cups creamer and sugar in a sauce pan.

Cook over medium heat until boiling and sugar is dissolved. Remove from heat.

Serve syrup over french toast squares with raspberries if desired.

Recipe Source:  Real Mom Kitchen


Wednesday, December 19, 2012

Christmas Goodie Plates

How's the Christmas plans coming for everyone?!  If you need a last minute gift to take to someone, why not send them a yummy festive treat?!  Here are a list of a few of my favorite holiday treats I have made the last few years (click link to go to recipe)

Tuesday, December 18, 2012

Loaded Baked Potato Dip

I love Christmas parties...and mostly for the appetizers/finger foods!  I tried a new appetizer this week that I can't keep my hands off of (literally).  It is a great salty snack and would be yummy at any Christmas party, New Year's Eve get-together, or bowl party!  It's as simple as 4 ingredients, and you gotta love that.  Simplicity at its finest :) 

Need other appetizer ideas?  How about some Cranberry Salsa, or some Creamy Hot Sausage Dip?  Or there is always Broccoli Bread Dip or Bacon Wrapped Water Chestnuts.  With all these yummy options, how will you ever decide what to take to your next party? :)

Loaded Baked Potato Dip

16 ounces sour cream
16 slices (12-ounce package) bacon, cooked and crumbled
8 ounces sharp cheddar cheese, shredded (about 2 cups)
1/3 cup thinly sliced scallions or chives

Combine all ingredients in a medium bowl and refrigerate for at least one hour before serving to allow flavors to meld together. Garnish with extra shredded cheese, crumbled bacon, and chopped chives. Serve with your favorite potato chips or pretzel crisps. Dip can be stored in an airtight container in the refrigerator for up to 1 week.

Recipe Source: Brown Eyed Baker

Thursday, December 13, 2012

Andes Mint Chocolate Chip Fudge

I was searching through my files and I realized I have never posted a fudge recipe!  I assure you that I love fudge and have no clue how this travesty has happened.  I am determined to fix this!  

And so, for my first fudge recipe :)  I love the combination of chocolate and mint...almost as much as I love chocolate with peanut butter!  This fudge is super simple to make, just a simple fudge base and a minty center, topped off with Andes Mints and mini chocolate chips.  So yummy...just like biting into an extra thick Andes Mint!  Enjoy :)

Andes Mint Chocolate Chip Fudge

makes 42-48 small squares

2 cups semi-sweet chocolate chips, divided
1 14 oz can sweetened condensed milk, divided (I used fat free)
1 cup white chocolate baking chips
1 teaspoons peppermint extract (or more, go by your taste preference)
2 drops green food coloring
1 tsp shortening
1/2 cup mini chocolate chips and/or Andes Creme De Menth Baking Chips
Line an 8×8 baking pan with parchment paper.  Spray paper with non-stick spray and set aside.

In a small saucepan over low heat, melt 1 cup chocolate chips with 3/4 cup sweetened condensed milk, stirring occasionally. Spread melted chocolate mixture into pan and chill for 5-10 minutes.

In another saucepan, melt white baking chips and remaining condensed milk, stirring until completely smooth. Remove from the heat and add peppermint extract and food coloring.  Spread mint layer over chilled chocolate layer.  Chill for 5-10 minutes as you make the final layer.

Melt remaining 1 cup of chocolate chips with 1 tsp shortening in the microwave in 30 second increments.  Stir until completely smooth.  Spread over chilled mint layer.  Top with mini chocolate chips and/or Andes baking chips.  Refrigerate at least 2 hours or until fudge is completely set (could take up to 4 hours).

Cut into squares.  Store in an airtight container in the refrigerator up to two weeks.  Fudge will freeze and thaw well.

Recipe Source:  Sally's Baking Addiction

Wednesday, December 12, 2012

Oreo Peppermint Truffle I'm on a little obsessed with truffles lately!  They are a cute way to fill up your Christmas goody plate and everyone loves them :)

The ladies at my hubby's office said that these have been their favorite thus far that I have brought in this year.  I would have to agree!  Chocolate and peppermint is one of those combos that just reminds everyone of Christmas.  Make these...they are easy, and they are loved by all!

Oreo Peppermint Truffles

1 (1lb) pkg Oreo cookies
8 ounces cream cheese
(16 ounce) package baking chocolate (I used white almond bark)
2-3 peppermint candy canes, crushed
vegetable shortening (per instructions on almond bark...mine said 1 Tbsp)

Place Oreos in the food processor & pulse until roughly chopped.  Add cream cheese and process until completely combined.Line baking pan with parchment paper.  Roll into ball and place on paper.  Place in freezer until firm (15 or 20 minutes is plenty).Melt chocolate according to directions on package (add the shortening suggested for dipping).  Dip balls into chocolate to cover completely (I used a toothpick), place back on paper.  Quickly sprinkle with crushed candy canes.Let chocolate set and serve.  Keep refrigerated.

Friday, November 30, 2012

Cookie Dough Truffles

I am excited to show you all the yummy Christmas goodies I've been working on!  My husband's family loves to give away goodie treats to their neighbors, and if that's your kind of are some ideas to fill those up!  

These truffles are very good and are eggless, so no worries about getting sick from eating raw cookie dough :)

Cookie Dough Truffles

1/2 cup butter, softened
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts
1-1/2 pounds dark chocolate candy coating, coarsely chopped

In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in chocolate chips and walnuts.

Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.

In a microwave, melt candy coating; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator. Yield: 5-1/2 dozen.

Recipe Source: Taste of Home

Wednesday, November 28, 2012

Pecan Pie Bars

Alright, lets be honest...I have not forgotten about my little blog.  Somewhere between church obligations, traveling, too much time spent in the car going from here to there, making food, and holiday shopping, my blogging has been put on the back-burner.  But I have not given up!  

I was in charge of some dessert for my husband's Thanksgiving potluck at work a few weeks ago, and thought these bars would go a bit further than a pie.  The shortbread crust was yummy, and the topping was just as to be expected...gooey and nutty, just like I like it :)  They were all gobbled up, and that's usually a good indicator to me how good a recipe is.  Enjoy!

Pecan Pie Bars

For crust:
2 sticks unsalted butter, softened
2/3 cup packed brown sugar
2 2/3 cups all-purpose flour
½ teaspoon salt

For topping:
1 stick (½ cup) unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 tablespoons heavy cream
2 cups chopped pecans

Preheat the oven to 350ºF and line a 9x13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.

First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.

Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.

While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.

Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.

Return the pan to the oven and bake an additional 20 minutes.

Remove the pan and allow the bars to fully cool in the pan.

Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.

Recipe Source:  Just A Taste

Monday, November 19, 2012

Eggnog Pie

Here is a post I shared over at Kiki Creates last week.  Click the button to see lots of fun ideas for the holidays!
The best part of Thanksgiving is the desserts, in my opinion.  I love me  good pumpkin, pecan, or apple pie...but today I have something new for you in case you are wanting to switch things up a bit!  I was looking for a pie that used up one of my husband's holiday favorites...eggnog, and ran across this recipe.  I knew he'd love it right away!  I had good intentions of making my own crust for this pie, but my time constraints on Sunday forced me to bust out the store bought version.  It was still great, and I can't wait to try it with a homemade pie crust!  

The eggnog flavor is subtle, if you ask me.  It's a sure crowd pleaser, and is super simple!

Eggnog Pie

2 cups eggnog
1 cup milk
1 package (4.6 ounces) cook-and-serve vanilla pudding mix
1 tablespoon rum or 1/2 teaspoon rum extract
1/8 teaspoon ground nutmeg
1 pastry shell (9 inches), baked
Whipped topping and additional ground nutmeg, optional

In a large saucepan, cook the eggnog, milk and pudding mix over medium heat until thickened and bubbly. Remove from the heat and cool slightly. Stir in rum and nutmeg. Pour pudding mixture into crust. Chill until set. Garnish with whipped topping and sprinkle with nutmeg if desired. 

Recipe Source:  Taste of Home


Monday, November 12, 2012


It's spaghetti, it's lasagna, it's....SPASAGNA?!  You betcha :)  This dish has all the goodness of a lasagna with a bit less work.  The recipe below makes a TON of food. I halved it and still had leftovers for a few days :)  So give this a try for a great, comforting meal.


1 1/2 pounds (24 ounces) spaghetti
8 cups (32 ounces) shredded mozzarella cheese
8 ounces ricotta cheese
8 ounces sour cream
8 ounces cream cheese
1 cup half and half, milk, or heavy cream
1/2 cup grated parmesan cheese, divided
1 tablespoon Italian seasoning
3 cloves minced garlic
1 teaspoon salt
1/2 teaspoon pepper

2 tablespoons butter
1 onion, chopped
3 cloves garlic, minced
1 pound Italian sausage
1 jar spaghetti sauce
Salt and pepper, and any other seasonings, to taste

Preheat oven to 350 degrees. Cook spaghetti according to package directions; drain.

In a large bowl, stir together ricotta, sour cream, cream cheese, half-and-half, mozzarella, Italian seasoning, garlic, salt, pepper, and half of the parmesan cheese. Add spaghetti and toss until well coated.

Pour the spaghetti mixture into a 9 x 13 pan lightly sprayed with cooking spray. Top spaghetti with remaining parmesan cheese. Cover dish aluminum foil and bake 30 minutes.

While the pasta is baking, prepare the meat sauce. Melt the butter in a large skillet; add onion and sausage and saute until the meat is cooked thorugh and the onion is translucent. Add spaghetti sauce, adjust for seasoning, and simmer until the pasta is ready.

Remove the pasta from the oven and let it rest for 5 minutes. Cut the pasta into squares and top each serving with the meat sauce.

Recipe Source:  Cassie Craves

Thursday, November 8, 2012

Pecan Pie Brownies

Here's a post I shared over at  earlier this week!  Go check out some of her cute Christmas ideas :)  Anyhow...on to the post and the food! 

Ahhh...November. The start of so many great holidays and get togethers with friends and family! This month I hope to share with you some dishes that will be worthy of taking to your holiday festivities (or share with your small family at your house).

This week is a yummy treat that reminds me of Thanksgiving in a way. It combines the deliciousness of a store-bought brownie mix with the holiday favorite...pecan pie!

Pecan Pie Brownies

1 package brownie mix and ingredients listed on the box (Ghirardelli Double Chocolate Brownie Mix)
1/4 cup melted butter
1/4 cup packed brown sugar
1 Tbsp flour
1/4 cup light corn syrup
1 teaspoon vanilla
2 eggs
2 cups pecans, chopped

Preheat oven to 350. Lightly grease a 9x9-inch pan (if you have an 8x8-inch pan, you will have to adjust cooking times).

Mix together brownies according to package directions. Spread in 9x9-inch pan.

Whisk together melted butter, brown sugar, flour, corn syrup, vanilla and eggs. Stir in chopped pecans.

Carefully spoon pecan pie mixture over uncooked brownies.

Bake 30-35 minutes (if you have an 8x8-inch pan, check at 40 minutes, could take as long as 50 or 55 minutes. If the top or edges start to get brown, cover edges with aluminum foil to prevent further browning and burning).

Cool and cut into 12 or 16 squares.

Recipe Source: Plain Chicken

 Happy start to the holidays!


Wednesday, October 31, 2012

Slow Cooker Kielabsa and White Bean Stew with Tomatoes and Spinach

Happy Halloween!  Hope you are all having a fun and safe day :)  Here's a warm and yummy soup that is healthy and delicious that you can enjoy on cold days such as this one...

Slow Cooker Kielbasa and White Bean Stew with Tomatoes and Spinach

(Makes about 6 generous servings)

1 lb. (2 cups) dried small white beans
1 onion, chopped into fairly small pieces
1 T finely minced garlic
1 tsp. dried rosemary, crushed
1/2 tsp. dried thyme, crushed
6 cups homemade chicken stock or canned chicken broth
1 can (14.5 oz.) petite dice tomatoes
14 oz. Kielbasa sausage, cut into half-moon slices (use low-fat turkey Kielbasa for South Beach Diet)
4 packed cups fresh spinach, coarsely chopped
freshly grated Parmesan cheese for serving (optional)

Pick over the beans, removing any broken ones, and add beans to the slow cooker. Chop onion, mince the garlic, and crush the spices with a mortar and pestle (or meat mallet) and add to the slow cooker. Add the chicken stock and diced tomatoes to the slow cooker and start to cook on low.

Cut the sausage in half lengthwise, and then slice it into half-moon slices. If you're going to be cooking this while you're not home, add the sausage now and cook on low for 8-10 hours (I would say closer to 10 or 11 hours), or until the beans are nicely softened. If you will be home, I would cook the other ingredients about 5-6 hours and then add the sausage. It will work either way, but the sausage will be softer if you add it for the entire cooking time.

When beans are done to your liking, chop the spinach, turn the slow cooker to high, and cook about 30 minutes more. Serve hot, with freshly grated Parmesan cheese for sprinkling on the stew if desired.

Recipe Source:  Kalyn's Kitchen

Monday, October 29, 2012

Butterfinger Blondies

Why not bring you another sweet treat?!  I have been so good about trying sweet treats this month, not so great about trying new dinner recipes.  I have just been making old favorites like Zupa ToscanaCrockpot Ranch Chicken Tacos, and Crispy Ravioli.  I will be working on some new dinner recipes soon...I promise!

Anyhow, back to these bars.  They are delicious...super rich and wonderful.  They are a great way to use a leftover bag of Halloween candy and everyone will love them!  Enjoy :)

Butterfinger Blondies

1 cup butter
1 cup light brown sugar
1/2 cup granulated sugar
2 tsp vanilla
2 eggs
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp coarse sea salt
2 cups coarsely chopped Butterfinger Bars (approx 16 “Fun Size” bars)

Preheat oven to 350°.  Cream butter and sugars in mixing bowl.  Add the vanilla and eggs and mix until incorporated.

On low add your dry ingredients (flour, salt and baking soda) until just combined.  Stir in your chopped Butterfinger.
Spread in a 9×13 baking dish and bake for 25 minutes until center is JUST set.
Remove from oven and cool completely.


1/2 cup room temp butter (1 stick)
1/2 cup vegetable shortening
2 1/2 – 3 cups powdered sugar
1/2 cup chopped Butterfinger Bars (approx 4 “Fun Size” bars)

InstructionsCream the butter and shortening together until smooth.  Add in you powdered sugar on low speed. Turn speed up to medium and mix until smooth.
Stir in your chopped Butterfinger. (I sprinkled mine on top rather than stirring them in!)
Spread on your cooled blondies.

Recipe Source:  Six Sisters Stuff

Thursday, October 18, 2012

Apple Toffee Blondies with Brown Sugar Frosting

I have a serious problem in the fall.  This is my 9th post in a row that is something sweet!  Perhaps I should get back to that diet plan I've been trying to stay on ;)  In any case, we visited the local orchard this past weekend and had so much fun with some friends!  We picked up some delicious Granny Smith and Cameo apples to add to the mix of the Golden Delicious ones we got a few weeks ago.  Now, how to use them?!  I have TONS of apple recipes on my radar, and this is the first of many I will be attempting.  

These bars are great...kind of gave me feeling of caramel apple in my mouth with the toffee bits.  They are super easy to make and will satisfy any sweet tooth!

Apple Toffee Blondies with Brown Sugar Frosting


2/3 cup room temperature butter

2 cups packed light brown sugar
2 eggs2 tsp vanilla
2 cups All-Purpose Flour
2 tsp baking powder
1/2 tsp salt1 cup peeled, chopped tart apple (1 large)
1/2 cup toffee bits


1/2 cup butter
1 cup packed light brown sugar
1/4 cup milk
2 cups powdered sugar

Preheat oven to 350°.

Spray 9×13 baking pan lightly with cooking or baking spray.
Cream butter and brown sugar in mixer until smooth.Add eggs and vanilla and beat on medium until combined. On low, add flour, baking powder, and salt. Mixing until just combined. Stir in the chopped apples and toffee bits until evenly distributed. Spread in prepared pan and bake for 30 minutes until the center is set (Mine took closer to 40...just check them :).

Let cool completely before slicing or frosting.


Melt butter in a medium saucepan. Add brown sugar and milk and bring to a boil. Remove from heat. Let cool for 5 minutes. Stir in powdered sugar with a whisk.  Let cool until it thickens enough to spread.Stir before spreading on top of blondies.  Let frosting set for 30 minutes and then cut into bars.

Recipe Source:  Cookies and Cups

Friday, October 12, 2012

Fall Mix Popcorn

I love making seasonal popcorns and almond barks! If you will recall, last year I shared this Halloween bark with you, and this's the popcorn! There are so many variations, so not really a recipe here...just an idea for you to let your creative juices loose :)

Fall Mix Popcorn

1/2 cup unpopped popcorn kernels, or 2 bags tender white popcorn
12 oz. Plain Vanilla Candy Melts, such as Wilton (or almond bark, or white chocolate candy coating)
1 1/3 cups pretzel squares or sticks, broken into pieces
1 12 oz. bag plain Milk Chocolate M&Ms or Mini M&Ms (for Bunny Bait use pastel M&Ms)
1/2 cup peanuts
about 1 cup candy corns

Pop popcorn in a popcorn popper into a large bowl (or alternately in the microwave if using microwave bags of popcorn) according to manufactures directions. Remove any unpopped popcorn kernels. Toss in broken pretzel pieces, peanuts, candy corns, and M&Ms.

Melt Vanilla Candy Melts in a microwave safe bowl on HIGH power in 30 second intervals, stirring after each interval until melted and smooth. Drizzle half of melted chips over popcorn mixture, then stir, tossing gently a few times with a rubber spatula. Then drizzle remaining half of melted chips over popcorn, and gently stir mixture until evenly coated (don't over stir though or your sprinkles wont stick if the white chips begin to set and harden). Pour mixture into a single layer onto wax paper. Allow to cool and harden, then gently break into pieces and store in an airtight container.

Thursday, October 11, 2012

Pumpkin Pie Spiced Almonds

Say hello to my snacks the past 2 days :)  Raw almonds are a favorite snack of mine, and when I saw this recipe for pumpkin pie spiced almonds, I knew I was in trouble!  These are gives a little sweet from the honey, and then the perfect combo of spices.  They are great!  So we'll say these are a healthier snack choice than some things.  That is if you can stop yourself after a handful!

Pumpkin Pie Spiced Almonds

2 cups of raw almonds
3 teaspoons of ground cinnamon
2 1/2 teaspoons of pumpkin pie spice seasoning
4 tablespoons of organic agave or honey
1 teaspoon of vanilla extract
Sea Salt

Preheat the oven to 325 degrees. Line a cookie sheet with parchment or foil.

Into a bowl place your almonds. Then add cinnamon, spice, agave or honey and vanilla. Toss to coat each nut. Spread the nuts evenly on the cookie sheet. Sprinkle with sea salt. Bake for 18-20 minutes. Let cool and serve.

Recipe Source: Knead To Cook

Wednesday, October 10, 2012

Candy Corn Pretzel Snacks

I love cute Halloween treats.  The best kind are the ones that kiddos can help out with.  I must tell you that my 4 year old made these from start to finish by himself (everything but putting them in and taking them out of the oven, of course :)

They are tasty and delicious for all ages.

Candy Corn Pretzel Snacks

1 bag waffle style pretzels
1 bag Hersheys Hugs
1 bag candy corns

Heat your oven to 350 degrees. Spread waffle pretzels over cookie sheet. Place Hug over each pretzel. Place in oven for 2.5 to 3 minutes....NO LONGER! Press candy corn into center and let cool.

Thursday, October 4, 2012

Pumpkin Toffee Cookies with Salted Caramel Glaze

I have a problem.  This is the 4th pumpkin recipe I have made in only 2 weeks.  And October has only begun!  These cookies are absolutely other way to describe it!  Moist, a little crunch from the toffee bits, and the salted caramel...come on, how could you not like these!  

Your neighbors will thank you after you take a plate of these over...and then ask you for the recipe...and surely they will be making them for themselves soon after!  They are that good :)

Pumpkin Toffee Cookies with Salted Caramel Glaze

yield: 24-36 cookies, depending on the size :)

3 cups all-purpose Gold Medal flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground all-spice
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 1/2 cups granulated sugar
1 cup canned pumpkin puree (not pumpkin pie filling)
1 large egg
1 teaspoon vanilla extract
1 1/2 cups Heath Toffee Bits or chopped Heath candy bars

For the Salted Caramel Glaze:

2 cups powdered sugar
1/2 cup salted caramel sauce (see below)
2 tablespoons milk

Caramel Sauce:

3 tbsp brown sugar
1 tbsp water
1 tbsp butter
1/4 tsp salt

Preheat the oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, all-spice, and salt. Set aside.

In the bowl of a stand mixer, beat together the butter and sugar until creamy, about 3 minutes. Add in the pumpkin, egg, and vanilla extract. Beat until smooth. Slowly add in the dry ingredients and mix until just combined. Stir in the Heath Toffee Bits.

Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet. Place cookies about 1 inch apart. Bake the cookies for 12-14 minutes or until lightly browned around the edges and set. Let the cookies cool on the baking sheet for two minutes. Transfer to wire racks to cool completely.

While the cookies are cooling, make the salted caramel glaze. In a medium bowl, combine powdered sugar, salted caramel sauce, and milk. Whisk until smooth. When the cookies are cool, drizzle salted caramel glaze over the tops.

Note-for the glaze, you might need to add more powdered sugar or milk, depending on the thickness of your salted caramel sauce. Just whisk ingredients together until you reach desired consistency. If you use our salted caramel recipe sauce, you will end up with about 2 cups of salted caramel sauce. Store the leftover sauce in the refrigerator.

Recipe Source:  Two Peas and Their Pod