Mini Breakfast Cheesecakes ~ THM Style

Cheesecake for breakfast?  Is it legal?  ;-)

Is it really possible to eat these little yummies and continue to lose
or to maintain a good weight?  Good news ~ Yes!  :)
This was my breakfast this morning ~ shhh...don't tell.

This is only recommended if you are doing it the Trim Healthy Mama way.

The trick is not to mix fats with sugars/carbs.  
Always wait 2.5 -3 hours before changing your fuel source.

That way, your body burns the fat as fuel and doesn't retain it for future use.

Want to know how to bake some cheesecake
that will treat you kindly and will produce no guilt?
Not even if you should choose to indulge in it for breakfast?
Remember the rule ~ no carbs for at least three hours after consuming.
Two of these will stick with you that long...don't worry.  Yippee!

First, let's discuss the supplies.
Individual custard cups are a must-have for these to turn out right.
You could substitute a large cup muffin tin, but, the cheesecakes will sink.
That would be okay in an emergency.  But, real custard cups are the best option.
Mine are 4 inches across at the widest point and 2 inches deep.

Now...on to the recipe.  :)

~ Mini Breakfast Cheesecakes ~
(Recipe altered from the original found in Trim Healthy Mama)

1 lb (500 grams) Cream Cheese ~ room temperature
2 Large Eggs ~ organic, free-range, if possible
3/4 cup Greek Yogurt ~ Fat Free
2 Tbsp Lemon Juice ~ fresh squeezed
1 tsp pure Vanilla Extract 
10 tsp Truvia (or sweetener of choice)

**If you don't want to follow THM, you could use sugar ~
You'd need about 1/2 cup granulated sugar for this recipe.

Mix all ingredients together in stand mixer.
Once ingredients are well combined, whip like you would for whipped cream.
Beat together until light and fluffy ~ this will take quite a few minutes.
Grease your custard cups with butter and fill nearly to the tops with batter.
This recipe will make 7 mini cheesecakes.

Set custard cups onto a jelly roll pan (cookie sheet with sides),
and add water to the pan as shown above.
Set into the pre-heated oven to bake.
Bake at 350 degrees F for 30 minutes until tops are just turning golden.

Remove to cooling racks to cool completely.

Cover with plastic wrap and refrigerate until cold.

Serve topped with Greek Yogurt or whipped cream and berries.

These are also super duper yummy all by their lonesomes.  :)

Enjoy!  Banish the guilt!

Many Blessings,
Camille

**This recipe is THM *S* ~

Hot Chocolate Ice Cream

Cayenne Pepper in chocolate ice cream?

What do you think?  Ever tried it before?

It's good.  Really good.

Now, if you ask the children, they will tell
you that their favourite chocolate ice cream is not this one.
But, I like it.  And, they eat it.  So, I'm not sure what to think.
Don't you think the proof is in the eating?  I do.  :)

This ice cream is of the no cook variety

and it churns up nicely.

If you serve it right away, it will be soft serve.

If you pop it into the deep freeze for a few hours,

it will harden up and be more scoop-able.  

Either way, it's yummy.

I used whole milk in this recipe.

When I made it, I didn't have almond extract in the house ~

So, I mixed it up without...it was very good.

Next time, I plan to have the extract on hand.

I also ventured slowly into the *hot* side of things and 

only used the smaller amount of cayenne ~

Next time, I will go with the full 1/2 tsp.

I think the cinnamon flavour came through a bit overpowering
since I used the smaller amount of the cayenne and none of the extract.
Next time, I will use the full amounts of everything.

Intrigued?  Ready to give it a try?  Click here!  

**Update ~ Since writing this post I made it again
with the extract and the larger amount of cayenne.
The verdict?  I think it's much better with the extract,
but, the cayenne was a bit overpowering.
I suppose this means I will have to make it one more time
with all the ingredients *corrected*, don't you think?
What a shame.  ;-)

Many Blessings,

Camille

Homemade Caramel Syrup

Oh. Dear. Me.
This stuff is crazy good!
Eaten by the spoonful, poured onto pancakes or waffles,
or drizzled over ice cream ~ it's scary to think of all the possibilities.
Never again will it be necessary to purchase caramel topping.

This will fit the bill ~ every time.

And, if you need to pay an actual bill, 
it might work as a substitute for money.
My Dad accepted some as payment for his lawnmower 
blade sharpening services ~ true story.  :)

Click here to find the original recipe ~
You won't be sorry you did.  
Well, maybe you will ~ perhaps I will post an exercise routine next.
No, not really ~ but, you could create your own.
Trust me ~ it may become necessary.  *Wink*

Many Blessings,
Camille

Homemade Fudgesicles

Homemade is always best, right?

I've always thought so.  

My sweet friend *C* gave me this recipe last summer,

but, alas...I didn't have the appropriate equipment.

Aka ~ a popsicle mould.

When I searched for them, they were sold out.

The other day at WalMart I spotted some popsicle moulds,

and even though it isn't summer yet,

I snapped them up.

You know what I did then, right?

You guessed it.  I made fudgesicles.

Yes, I did!  :)

They didn't last long.

Yummy.  Nummy.  

Chocolately wonderfulness.

So, grab your popsicle moulds and get going.

Everyone in your home will thank you.

That is, of course, if they like chocolate.

If they don't, I cannot help them.

However, that would mean there will be more for you.  

Yippee!  :)

~ The Recipe ~

2 tsp Corn Starch

1 1/2 cup Whole Milk

1 1/3 cup Whipping Cream,  not whipped

1/2 cup Sugar 

1/3 cup Cocoa Powder

1/4 tsp Sea Salt

2 tsp Vanilla Extract

Bring all ingredients, except the vanilla,

to a boil in a medium-sized, heavy-bottomed saucepan.

Boil 1 minute, remove from heat and stir in vanilla.

Cool completely and pour into 10 Popsicle moulds.

Transfer to freezer and wait until solid ~

approximately four hours.

Enjoy!

Many Blessings,

Camille

Chunky Chocolate Morsels

Friends far and near ~

Listen up!

These are one of the BEST and YUMMIEST

of the many Christmas treats out there.

My Mum-in-Love faithfully made this recipe

year after year after year.

They were a staple treat at Christmas time.

And, long ago, she graciously shared the recipe with me!

Thank you precious Mum!

Easy.  Simple.  No baking.  

I do believe you will thank me for this.

~ Chunky Chocolate Morsels ~

In a medium heavy-bottomed saucepan,
bring the following ingredients to a boil ~

1 1/2 cup sugar
1/2 cup butter
1/3 cup unsweetened cocoa powder
1 tsp sea salt
1/2 cup milk (I use whole milk)

Once it's come to a boil,
reduce the heat to medium and cook until thickened.
This will take approximately 5 minutes.

Remove pan from heat and stir in 1 1/2 tsp vanilla.
Let cool a little.
Stir in the following ingredients and mix thoroughly ~

2 cups rolled (or quick cooking) oats
2 cups unsweetened, shredded coconut
1 cup coloured mini marshmallows, cut in half with kitchen shears
1 cup chopped pecans (I use soaked and dried)
1/2 cup drained maraschino cherries, chopped

Scrape mixture out of pan and into a medium bowl.
Cover and refrigerate for a few hours or overnight.
Once cool, roll between your palms to make 1 inch balls.
Roll in coconut and store in fridge or freezer.
Separate layers with parchment or waxed paper.

Enjoy!

With Love,
Camille

**If you know where this recipe originally came from,
please do share so I can properly give credit!
Thank you.  :)

Chocolate Chip Scones ~ Oh My!

Scones are the best ~

But, these are even better because

they have chocolate in them. :)

For breakfast, a snack,

or anytime...you won't be disappointed ~

I promise!

There's one little tip to share with you ~

I can't remember where I learned this trick,

but, I love it!

Biscuits and scones do not like to be

over handled ~ they become tough.

Rolling and re-rolling is not a good thing.

Solution?

Pat dough into a rectangle.

Cut into three strips.

Then, cut triangles out of the dough strips.

They do not need any rolling or fussing.

Pop them on your parchment lined cookie sheet and bake!

Easy peasy.

Want the recipe?

Just click here to find it ~

thank you Trisha for sharing!! :)

Many Blessings,

Camille

Something Yummy

White flour.

White Sugar.

Icing Sugar.

Butter and Jam.

Not exactly in the category of *healthy* ~

But, they certainly are *fun* and *yummy*!

This one's for you Miss T. :)

And for your siblings ~ especially the older ones

who like to sabotage my blog ~ LOL!

Homemade Pop Tarts.

Originally posted here.

Thank you Jenn for allowing me to re-share!

Emma has requested these (nearly a year in advance)

for her birthday dessert in place of cake!

Yup, this recipe is a winner.

And, easy as pie! :)

~ Ingredients ~

2 1/2 cups Flour

1/2 tsp Sea Salt

1/4 tsp Baking Powder

2 Tbsp Sugar

1 cup Unsalted Butter, chilled

6 to 9 Tbsp Cold Water

Stir together all dry ingredients in bowl.

Cut in chilled butter until the size of peas.

Stir in water, beginning with smallest amount

and adding in enough to barely hold dough together.

Do not over handle dough.

Chill 1 hour.

(I skipped this step and they

still turned out fabulous).

~ Method for Pop Tarts~

Roll out half the dough at a time until thin ~

perhaps an eighth of an inch ~

on a floured surface.

Cut into 3 inch squares.

Lay half of the squares on a cookie sheet

lined with parchment paper.

Into the center of each of the squares,

drop a spoonful of jam ~ any type will do.

Wet the edges of the squares with water.

Put another square of dough over top.

Seal the edges with the tines of a fork.

Set a second pan up to repeat the above

while the first batch are baking.

Bake in a 450 degree oven for about 15 minutes.

They will be golden when done.

Cool 5 minutes on pan.

Transfer to a cooling rack.

Mix up a batch of frosting.

(I used butter icing ~

1/4 cup butter, room temperature

a little water and 1 tsp Vanilla ~

Using a wire whisk,

beat in enough icing sugar to make a

smooth, spreadable icing.)

When the pop tarts are cooled a little,

spread with icing and sprinkle with coloured sugar.

This recipe makes 16 to 20 pop tarts.

Have Fun!

Blessings,

Camille

Dried Cranberry Cheesecake Muffins

Definitely in the category of *Dessert*...
these muffins are rich and yummy.
I must confess...
We had them for breakfast.

Oh. Dear. Me.

The original recipe called for dried cherries.
But, it did say that dried cranberries
would work just as well.

Dried cranberries were what I had on hand, so...
dried cranberries were what I used.

They worked great!

Adapted from the "Brunch Cookbook" by Parragon Books

~ The Ingredients ~

1/4 cup Butter ~ melted
1 pkg Cream Cheese (250g or 8 oz) ~ softened
3/4 cup Sugar
3 large Eggs ~ lightly beaten
2 cups Flour
1 Tbsp Baking Powder
1/4 tsp Sea Salt
1/2 cup dried Cranberries
(or Cherries, chopped)
Icing Sugar (Confectioner's) for dusting

~ The Method ~

Melt butter and let cool slightly.
In large bowl, whisk together the cream cheese
and sugar, add the egggs one at a time,
then stir in the melted butter.

Stir together the flour, baking powder, salt
and cranberries in a separate bowl.
Stir the dry ingredients into the wet
carefully ~ do not overmix.

Line 12 cup muffin tin with paper liners.
Spoon batter into each cup ~ divide evenly between the twelve cups.
Bake at 350 degrees F for about 15 to 20 minutes**
until golden brown and a toothpick comes out clean.

**I re-baked these to check on the timing.
It took a little more than 20 minutes for mine to be done.

Remove from the oven and dust immediately with icing sugar.
Cool in pan 5 minutes before removing to cooling racks.
Serve warm or cooled ~ I like mine warm. :)

Enjoy!
Many Blessings,
Camille

Potato Doughnuts

Okay, these really are scary!

Clog your arteries time.
But, oh are they Good! :)

Make them at your own peril.
I will not be held responsible.
*Wink*

Want the recipe?
For the once-every-ten-year
doughnut feast??

You know you do!


My growing up years are speckled
with memories of fabulous food.
My Mom is a fabulous cook.

And so it went.

Potato doughnuts were a treat.
We didn't have them often.
But, when we did.

We did.

I remember the kitchen being taken over by
doughnuts hot from the cooker.


Oh. Dear. Me.

I cut the recipe in half and
there were still about 4
dozen doughnuts to contend with!
And again...

Oh. Dear. Me!!

Don't worry. We shared.
I froze some ~ Although, they really
are best hot off the press...
think ~ Krispy Kreme. :)

~ The Ingredients ~

2 Tbsp (or packages) Yeast
1 cup warm Water
2 tsp Sugar
4 Eggs
3 cups Milk ~ scalded
1 cup Butter ~ softened
1 cup Sugar
1 Tbsp Sea Salt
1 tsp ground Nutmeg
1 cup well mashed Potatoes
(previously cooked and cooled)
8 cups Flour
Oil for deep frying
(I used Canola)

~ The Method ~

Proof your yeast in the
warm water with the 2 tsp sugar
dissolved in it for about 10 minutes.
It should foam up.
That's how you know it will
do the job in the dough.

Meanwhile, in a large bowl, pour the scalded milk
with the softened butter and mix until melted.
Stir in the 1 cup of sugar until dissolved.
Using a whisk, mix in the eggs, sea salt, nutmeg,
mashed potatoes, and the foamy yeast mixture.

Add in 4 cups of the flour
and stir in the remaining 4 cups
a cup at a time until the dough pulls away
from the sides of the bowl.
Knead in enough flour to make a soft dough.

Set in a warm place and cover
with a clean cloth.
Let the dough rise double.
It may take an hour or so.

Once doubled in size,
punch the dough down.

It will be very soft
and slightly sticky.
Lightly flour your counter
and roll out to about
half the desired thickness
you want your cooked doughnuts to be.
Cut into doughnuts
and let sit on the counter
until risen to nearly double in size.

This will likely take another hour.

In a wide heavy bottomed pot,
heat about four inches of oil to 375 degrees F.
Use a candy thermometer for an accurate reading.
Or, use your deep fryer if you have one! :)

Carefully slide a few doughnuts into the oil
and flip over with tongs when golden brown.
They don't take long ~ 10-15 seconds per side.
Careful you don't burn them or yourself!
Hot oil is HOT!

Set out cooling racks with
paper towels spread on them
for the doughnuts coming hot off the press!
The paper towels will soak up any
unwanted extra grease.

Remove doughnuts from the hot oil
with tongs and set on the paper towels
to cool a little.

While still warm, toss a few at a time
in a bag partially filled with icing sugar.
You could also use your favourite
glaze after they are completely cool.

Call the masses...
there will be enough for a crowd!
Enjoy!

Many Blessings,
Camille

Banana Nut Bread ~ A Classic

Please tell me you
have some yummy ripe,
speckled bananas sitting
on your counter to use...
'cuz I have just the
recipe for you!

It's a Classic.

Growing up,
my Mom would whip up a loaf
or two of this
fabulous banana bread ~
Complete with chocolate chips.

Everything goes better
with chocolate, don't you think?
We certainly thought so ~
It was our motto. :)


Classic Banana Nut Bread
(With Chocolate Chips)

~ Originally written out
from a recipe that my Mom had
written out...long, long ago!
(Tweaked a little, of course) ~

1/3 cup Butter, softened

1/2 cup Sugar
(I use organic and I use less...
perhaps 1/3 cup)

2 Eggs

1 3/4 cups Flour
(I use 1 cup Unbleached All Purpose,
and 3/4 cup Whole Wheat ~ Organic)

1/2 tsp Baking Soda

1 tsp Baking Powder

1/2 tsp Sea Salt

1 cup mashed Bananas

1/2 cup Pecans, chopped

1 cup Chocolate Chips
(If you use Milk Chocolate,
reduce sugar by half)

Cream together butter and sugar.
Add eggs and beat well.
Stir together dry ingredients
with a wire wisk in a medium sized bowl.
Set aside.
Mash bananas, measure,
and set aside.

Add about 1/3 dry ingredients
to mixer and blend.
Add about 1/3 of banana
to mixer and blend.
Continue adding dry and wet
ingredients alternately to mixer
until all used up.

Stir in nuts and chocolate chips.

Scrape into a parchment paper
lined (or well greased) loaf pan.
(Mine is 9 1/2" x 5" x 3")

Bake at 350 degrees F
for about 50 minutes until done.
(It sometimes takes nearly an hour) ~
Test with a toothpick in the centre
of the crack ~ It should come out
relatively clean...not gooey. :)

About that cracked top ~
Apparently it's supposed to be there.
It means you've got banana bread success!
Who knew?

Once it's out of the oven,
Turn out onto a cooling rack.

Cool completely
(if you can wait that long)
before slicing.
It is especially nice warm,
but really, loaves like this are
best left until completely cool
and even until the next day
to fully ripen.

Just be sure to cover
when cool to keep it from drying out.
This loaf freezes well.

While you are at it,
you might want to make two ~
One for now, and one for later.

Enjoy!
Blessings,
Camille

Dairy Free Mint Ice Cream!

You would never know this
ice cream has no sugar in it ~
Just honey.

And no CREAM either ~
Only coconut milk!

W.O.W.

It is yummy.

Oh...
and one *secret* ingredient
to make it green ~
S.P.I.N.A.C.H.

Can you believe it?
Shhh....don't tell my kids! :)

I found the original recipe here.
And then I tweaked it ~
Just a little.

If you are looking for
dairy-free, sugar-free, grain-free recipes,
The Unrefined Kitchen
is a great resource!

~ Mint Ice Cream ~

Three 400ml tins premium quality coconut milk ~
Or just two if you use the liquidy stuff...
Make sure these are full fat, not *lite*! :)

1/2 cup Liquid Honey

1 cup Baby Spinach Leaves ~
Lightly steamed and cooled

2-3 tsp Peppermint Extract

1 tsp Vanilla Extract

Chocolate Chips to taste ~
My photo does not show chocolate
chips since this was a chocolate-free batch.
It's super-duper yummy with chocolate
chips in it though!

Scoop off the top heavy cream from
your tins of coconut milk and
discard the watery stuff ~
Or, if you are using all the contents
of the tin, just use two.
(I have done it both ways,
and I prefer the taste when
the watery stuff is not included).

Place into blender or a deep bowl.

Add the remaining ingredients
and blend ~ I use a deep bowl and
mix it all up well with my immersion blender.

Taste and adjust flavourings.

Process in your ice cream maker according
to manufacturer's specifications.

If adding chocolate chips,
do so at the end of churning and
fold in until well distributed.

Transfer to a freezer container.
Store in the deep freeze until
ready to use.

Thaw a few minutes prior to scooping.

Enjoy!

Blessings,
Camille

On the Lighter Side

Cookies.
They really are addictive.
And these are no exception.

I cannot bake unless
I am prepared to eat.

And, at the moment,
I am not prepared to.

Thankfully,
my family doesn't complain
when the cookie jar sits empty
for M.O.N.T.H.S.

Recently, I taught
Emma a few things about baking.
Her first project?
Cookies.

And these were the ones she baked ~
with a little help from Mummy.

And now,
the cookie jar is empty.

Are you willing to
fill yours up?

~ Basic Chocolate Chip Cookies ~
(Adapted from the back
of a Hershey's Chipits
Chocolate Chip Bag)

2/3 cup Butter, melted
2 cups Brown Sugar
2 Eggs
2 Tbsp Water
2 1/2 cups Flour
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Vanilla
Dash of Sea Salt
2 cups Chocolate Chips
(Milk or semi-sweet)

Beat together first four
ingredients in mixer.
Stir in everything else
except the chocolate chips.
When everything is mixed
together nicely,
stir in the chocolate chips.

Line a cookie sheet with parchment.
Drop batter from spoon
well spaced apart ~
These will spread.

Bake at 375* F for 8-10 minutes.

Cool on pan before transferring
to wire rack to cool completely.

Store in your cookie jar for a few days,
or freeze for longer storage.
Be forewarned...
these are super duper good frozen!

Scary.
I know.

Happy Baking!
Blessings,
Camille

**Disclaimer ~
The title for this post
does not reflect the caloric
value of its contents. ;-)

Hot Fudge Sauce

Easy to make.  Yummy to eat.
Never ever need to buy
ready made again!

What are you waiting for?
This sauce will work well on any ice cream ~
I'm sure of it.  Actually...I know it.

First hand.

Here is the recipe ~

As found in the Tenth Edition of the

"Better Homes and Gardens New Cook Book"

For your convenience

(not to mention your eyes)

the ingredients are listed below.

3/4 cup semisweet chocolate chips

1/4 cup butter

2/3 cup sugar

2/3 cup evaporated milk (5 oz can)

In small heavy saucepan

melt chocolate pieces and butter

over low heat.

Add sugar and gradually stir

in the milk.

Boil gently over low heat for

about 8 minutes ~ stir often.

Remove from heat and serve

warm over ice cream.

Makes about 1 & 1/2 cups

of pure yumminess.

Store leftovers in the fridge.

And try not to eat it

by the spoonful!

Don't say I didn't warn you.

Enjoy!

Camille

A Christmas Eve Tradition

Every Christmas Eve we
have dinner by the fire.

Ever since the children were little.

It began with just
Devon Cream Tea on the menu.

And now...
it includes all this!!

As the children grew
there was a need for more
and more and MORE food!

We do a full-blown appies spread.
It's dinner.

What's on the menu?

Layer Dip for Nacho Chips.
(Recipe to follow)

Red Pepper Jelly on
a brick of Cream Cheese
served with Rice Crackers.

Store-bought Sausage Rolls
with Dijon Mustard.

Mandarin Oranges.

Hot Apple Cider.

And of course...
Devon Cream Tea!
(See recipe below)

~ Gina's Layer Dip ~

8oz Pkg Cream Cheese (softened)
1/2 Cup Sour Cream

Mix together and spread into
a 9" glass pie dish.

Spread a layer of salsa over this.
Sprinkle with grated Cheddar.
Chop some green onions and tomatoes
and sprinkle over the cheese layer.

Keep refrigerated until ready to serve.
Serve with Unseasoned Nacho Chips.

SO easy and SO good!

~ Devon Cream Tea ~

Purchase some
REAL Devon Cream.
Straight from England.
Click Here
to view the brand I buy.

U.N.B.E.L.I.E.V.E.A.B.L.E.

Really...
it is actually
SCARY how good it is! :)

Once you have some of the
good stuff on hand,
you just need to whip up a batch of
Rich Scones.

Recipe taken from
Company's Coming
"Muffins and More"
by Jean Pare (a Canadian!).

~ Rich Scones ~

2 Cups All purpose Flour
1/2 Cup Sugar
1 Tbsp Baking Powder
1/2 tsp Sea Salt
1/2 Cup Butter, cold
1 Egg
2/3 Cup Milk

Mix together all dry ingredients in a large bowl.
Cut in butter until crumbly.
Mix together egg and milk in small bowl.
Stir wet ingredients into flour mixture and mix quickly with a fork.
Pat into a rectangle on your counter.
Be careful to not over-mix!
Cut into triangles or circles.
Place on a parchment-lined cookie sheet.
Bake at 425 degrees F for about 15 minutes until golden.

Cool on cooling racks.

Once cooled,
serve your split open scone
with the cream and some
fresh strawberry preserves on top.
And be prepared...
this may become a new tradition!

What special family traditions
do you revisit each year at Christmas-time?
Please share in the comments of this post.
I would love to read about them!

Many Christmas Blessings
to each and every one of you!
With Love,
Camille

Pralined Pecans ~ Oh Dear Me!

Ever wanted to know how to make
your own pralines?

Oh. Dear. Me!

Frighteningly yummy!!

My advice is to make these up
on the day you need them,
or you may end up making an extra,
unplanned batch to replace what
seemingly disappeared into thin air!

This will be a step-by-step
tutorial/pictorial to
walk you through the process.

First,
measure out two cups of raw pecans.
Chop them coarsely.
Put into a large bottomed
pan on the stove.

Measure into that same pan the following ~
1 cup white sugar (granulated)
2 Tbsp + 2 tsp water
1 Tbsp + 1 tsp butter

Turn on the heat to medium.
Stir with wooden spoon until melted.
This will take about two minutes.

It will bubble up and look wonderful.

And then it will dry out
and look like it's not working.
Not working at all!

This is normal.

Don't worry!

After about six minutes
it will begin to melt.
This is when the sugar
carmelizes.

Be patient.

Stir slowly.

Let the sugar carmelize
and stir gently to coat
all those pecan pieces.
This will take another
minute or two.

At this point I had to stop taking pictures
as it can scorch very easily!

The goal is to coat all your pecan
pieces evenly without burning them.

Once coated, turn out quickly onto
a sheet of parchment paper (or foil).
The sugar in the pan
will continue to cook and smoke.
I run the water very hot and put the
pan under it in the sink.

It will boil and splatter.
No worries.
That will settle down quickly.

Enjoy on some homemade ice cream,
Or some store bought ice cream,
Or just by the handful! :)

Blessings,
Camille

Salty Caramel Anyone?

Are you a salty caramel person?
If so, this is the ice cream for you!

Come on over and I will
serve you some with a smile ~
That is, if there is any left! ;-)

Sweet.
Salty.
Yum.


It is time consuming.
And fussy.
And a bit tricky.

BUT...
worth it!
(In my opinion, of course).

After reading about this ice cream
on David Lebovitz' blog,
I knew I had to give it a try.

Do you have an ice cream maker yet?
Hurry...summer is waiting.
And so are your family and friends.

Quick!

This is the one I have.
Gifted to me from my family
for Mother's Day.

(A little tip ~ Amazon's prices fluctuate...
check back periodically for the best deal).

It's been a fun journey.
A person could get used to
having ice cream daily.

I know.


Salted Butter Caramel Ice Cream ~
Oh. Dear. Me!

ENJOY!
And...don't blame me
if you become addicted to
its creamy saltiness! ;-)

Many Blessings,
Camille

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