Crock-Pot Dulce de Leche

January 23, 2013 by 6 Comments

Crock-Pot Dulce de Leche by JavaCupcake.com

This week my friend Jason of Coffee Cup News asked if I’d be interested in submitting coffee related recipes to his blog every month or so!  And well… since I love Jason’s blog (I’ve been a loyal following since the beginning) I jumped at the chance to contribute!

Jason wanted original content for his blog… which well uhm… .might be hard cause I use coffee a lot in my baking.  I mean, every chocolate cupcake I make has coffee in it.  I’ve even already made a cupcake with coffee in the cake AND the frosting… my Mocha Mocha Cupcakes.  And really… what kind of a blogger would I be if I called myself  ”JAVA” Cupcake and never used coffee!  So… I’m on a quest to come up with a new coffee cupcake for my first post on Coffee Cup News.

Crock-Pot Dulce de Leche by JavaCupcake.com

When I first began brainstorming ideas, I thought about some of my favorite coffee drinks I like to get when I go to Starbucks.  Let me be more specific…. when I go to Starbucks in the USA.  European Starbucks offer completely different flavors and I just haven’t jumped on that bandwagon yet.  Yeah – I’m a Seattle Starbucks Snob.  lol  One of my favorites at Starbucks is anything with caramel in it.  Caramel Macchiato, Caramel Frappucino, Caramel Mocha… seriously, anything with caramel in it is YUM.  And then that got me to thinking about how I could incorporate caramel into a cupcake, uniquely.

Dulce de leche! PERFECT!  I’ve never made it before and I’ve read on so many other blogs how simple it is to make.  So yes…. I’ll make dulce de leche and fill my cupcakes with it and then of course drizzle it on top!

And let me tell you… there is nothing simpler than making this sweet, caramely goodness.  You need only three things and time.  Simple. Easy. Delicious.

Enjoy!

Crock-Pot Dulce de Leche by JavaCupcake.com

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Crock-Pot Dulce de Leche

51

Prep Time: 5 minutes

Cook Time: 5 hours

Ingredients

  • 1 can Sweetened Condensed Milk
  • Crockpot
  • Foil or heat proof plate
  • Water

Instructions

  1. Remove the paper from the can of milk.
  2. Plate a piece of foil or a heat proof plate on the bottom of the crockpot to protect it from rust building up on the can during cooking.
  3. Set the can of milk on the plate or foil and cover completely with water then attach crockpot lid.
  4. Depending on how much time you have... you can cook the dulce de leche in one of two ways...
  5. On HIGH: Cook for 4-6 hours. 5 hours seems to make a good consistency, but go 6 if you want it thicker.
  6. On LOW: Cook 8 hours.
  7. CAUTION: Make sure that the can remains covered AT ALL TIMES. Allowing the water to boil off could cause the can to explode.
  8. Allow can to come to room temperature before opening.
  9. Store in air tight container up to a week in the refrigerator.
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Filed Under: dulce de leche, recipes, snacks, syrup

Easy Homemade Refried Beans

April 13, 2012 by 7 Comments

So, this recipe is not what I’d typically post about on my blog… but I’ve made these beans a dozen times over the last 3 months and they are one of my most favorite creations, EVER! I am actually eating these beans now for a late afternoon lunch.

This recipe is really quite easy to make… and you’ll never want to go back to making canned refried beans again.  Seriously… they are THAT GOOD.

The next time you have taco night at your house… make these beans too!

(PS… Sorry for the crappy camera phone picture!! lol)

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Easy Homemade Refried Beans

51

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: About 3 cups of beans

Ingredients

  • 4-6 Tbsp unsalted butter
  • 3-4 Tbsp extra virgin olive oil
  • 2 15oz cans pinto beans (I used reduced sodium)
  • 1/2 large onion, diced
  • 2 Tbsp diced green chilies (I used canned)
  • 1/2 cup diced canned tomatoes (any flavor variety you like)
  • 1 large clove of garlic, thru the press or minced
  • Salt/pepper to taste
  • 1/4 tsp red pepper flakes
  • pinch of chili powder (or to taste if you like it spicy)
  • 1/2-3/4 cup water

Instructions

  1. Drain and rinse the pinto beans. Set aside.
  2. In a large pan on high heat, melt the butter with the olive oil.
  3. Add the diced onions and sauté until they begin to soften.
  4. Add in the green chilies, tomatoes and garlic and continue to cook until heated through (about 3-4 minutes).
  5. Add the prepped pinto beans salt/pepper, red pepper flakes, chili powder.and water. Stir together and cook until bubbling. NOTE: Start with 1/2 cup of water. If the beans seem too thick, add more.
  6. With a potato masher, must the beans until no more remain whole.
  7. Reduce heat to medium and simmer until the beans are the consistency you desire.
  8. To serve: Top with melted cheese and a side of tortilla chips!

Notes

If you wanted to make these lower in fat, omit the butter and oil and spray pan with non-stick cooking spray.

Also, the measurements for all the ingredients are approximate. I make these a little different every time. If you wanted them spicy, add more heat! If you don't like tomatoes, don't add them! Use your imagination, the possibilities are endless!

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Filed Under: dinner, recipes, snacks

Strawberry M&M Rice Krispy Treats

February 24, 2012 by 4 Comments

A few days ago, I had an appearance on the morning show on AFN Bavaria radio so I made a batch of Rice Krispy treats to share with everyone in the studio!  I also brought a plate to my husband’s office.

They were gone in 5 minutes.

Seriously, go buy yourself a bag of Strawberry marshmallows, a bag of M&M’s and make these.  Simple, quick, easy and SO GOOD!

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Strawberry M&M Rice Krispy Treats

51

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: 16 squares

A fun twist on the traditional krispy treat! This pink, strawberry and chocolate Rice Kripsy treat is sure to please everyone!

Ingredients

  • 6 Tbsp unsalted butter
  • 1 10oz bag of Strawberry jumbo marshmallows
  • 6 cups Rice Krispy cereal
  • 1 bag of pastel M&Ms
  • butter - to grease pan
  • wax paper

Instructions

  1. Generously grease a 13x9x2in pan.
  2. In a large bowl, measure Rice Krispy cereal. Mix in all but 1/2 cup of M&M's. Set aside.
  3. In a large heavy pot, melt the butter over medium-high heat.
  4. Add the marshmallows and stir constantly until melted. Remove from heat.
  5. Add the cereal and M&M's to the pot and mix with a large wooden spoon until completely incorporated into the marshmallow mix.
  6. Press mixture into greased pan using a piece of buttered wax paper and top with remaining M&Ms.
  7. Allow to cool before cutting into squares.
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Filed Under: bars, bars, chocolate, cookies, marshmallow, perfect for spring, recipes, snacks, strawberry

Banana bites

October 16, 2011 by 1 Comment

After making my Chocolate & Banana cupcakes, I had some extra peanut butter buttercream, banana slices, and melted chocolate.  So, I decided to make a little treat for the family!

 

Banana Bites! 
Sliced bananas
Peanut butter buttercream
Melted Chocolate

  1. Squeeze a dollop of buttercream on a banana slice.
  2. Add a dot of chocolate on top.
  3. Pop in your mouth and enjoy!
Filed Under: banana, buttercream, chocolate, peanut butter, recipes, snacks, tips & tricks