Homemade Caramel

This caramel is so good, I could just eat it all right out of the jar and it’s super easy to make!

 

1 stick of butter – real butter

1/2 cup of brown sugar

1/2 cup sweetened condensed milk

1 tablespoon honey

 

Mix all ingredients in a heavy saucepan over a medium-high heat for 5 minutes, bring to a boil then remove from the heat and stir a few more times.

This past Thanksgiving weekend I made this to go with our cheesecake and to dip pretzels in =)

 

– Jessica

Facebook – Living Green

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Pumpkin Cupcakes

Tomorrow is Thanksgiving and I just felt compelled to make pumpkin cupcakes with cream cheese frosting. Who doesn’t love homemade cream cheese frosting?!? I was hoping that there would be some left over for dessert after dinner tomorrow but they are gone already!

Makes 12 cupcakes

1 cup pumpkin puree

1 cup sugar

2 eggs, room temperature

1/3 cup canola oil

1 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. ginger

1/4 tsp. all spice

1/4 tsp. salt

1 1/2 cups flour

1 tsp. baking soda

1 tsp. baking powder

In a small bowl, mix 1/8 cup of sugar and 1 tsp. cinnamon to sprinkle on top of cupcakes before baking.

Preheat oven to 350

Mix pumpkin, oil, and sugar together. Add eggs one at a time. Add nutmeg, cinnamon, all spice, ginger, and salt. Mix well. In a separate bowl mix flour, baking soda, and baking powder then add slowly to wet mixture.

Scoop into cupcake liners and bake for 18-21 minutes depending on your oven.

Cream cheese frosting – https://rawbasil.wordpress.com/2013/11/28/cream-cheese-frosting/

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Facebook – https://www.facebook.com/pages/Living-Green/225911607575346

#cupcakes #organicsbakery #itworks #natural