Recipe: Salted Caramel Cappuccino

 

This was my first attempt at making a cappuccino, ever! I don't have a maker but I do have a coffee pot... And I had a hankering. I was not entirely sure if calling this a cappuccino was accurate, so I looked up the definition:

 

cap·puc·ci·no

/ˌkæpʊˈtʃinoʊ, ˌkɑpʊ-; Italian ˌkɑpputˈtʃinɔ/ Show Spelled [kap-oo-chee-noh, kah-poo-; Italian kahp-poot-chee-naw]

noun

a hot beverage consisting of espresso coffee and steamed milk, often served with powdered cinnamon and topped with whipped cream.

Yep, that works~
 

Enjoy!

 

 

Ingredients:

(Makes 1 cup)

 

4-5 soft caramel candies, such as Kraft Caramels

3/4 cup milk

1 tbsp heavy cream

1/8 tsp vanilla

Approx. 1/4 cup strong brewed coffee or espresso

A pinch of coarse sea salt

 

 

In a saucepan over medium heat, warm 1/4 cup of the milk. Place caramels in the warm milk and stir until completely melted. Reduce heat to low.

Stir in the rest of the milk, vanilla, and heavy cream. Add a pinch of salt (2-3 turns of a salt grinder).

Whisk milk mixture until frothy on top.

Pour coffee into a mug then pour the milk mixture right on top. Do not stir!

Top with whipped cream, cinnamon sprinkles, an extra caramel drizzle, or anything your heart desires! I added an extra bit of salt on top cause I just love the mixture of salt and sweets!

 

 

 

Recipe: (mostly) Homemade Chicken Pot Pie

 

I just LOVE a good chicken pot pie, don’t you? It’s really a perfect meal for a cold fall evening. Working full time means I don’t always have the time needed to make a completely-homemade meal for my hubby and myself, but I like it to taste that way! Last night on a whim, I decided this is what I wanted to have for dinner. I had only about 30-40 min to prepare it, so I had to cut some corners…. Instead of homemade pie crust I opted for Pillsbury crescent rolls. It wasn't the same flaky goodness of the usual crust but it was delightful all the same.

Ingredients:

Makes 2 pot pies.

1 cup cooked chicken, shredded or cut into cubes

1 can refrigerated crescent rolls

1 cup heavy cream

1 chicken bouillon cube or 1 tsp bouillon granules

1/2 of a small onion, chopped

1 potato, chopped into bite-sized pieces

1 carrot, chopped into bite-sized pieces

1/2 cup of sweet corn kernels

1/2 cup of sweet peas

1 tbsp butter

1 tbsp flour

Pinch or two of celery salt

Pepper, to taste

Preheat oven to 350°. Fill a small pot with water and set to medium on the stovetop. Place potatoes and carrots in the water and allow to come to a boil.

In the meantime, melt the butter in a saucepan over medium heat. Add the onion and cook until soft.
Add the flour to the onions and butter; mix until thick and pasty.

Pour in the heavy cream. Stir until thickened and beginning to bubble, reduce heat to low. Add bouillon and stir until dissolved.
Add all veggies, chicken, celery salt, and pepper to the saucepan and stir together.
Set two oven-safe bowls on a cookie sheet.

Unroll and separate crescent rolls along perforated lines. Place the large end of four of the crescent roll triangles in one bowl and press them in to cover the bottom. Keep the smaller ends draped over the outside edges of the bowl.
Scoop a big spoonful (I used a large ladle) of the filling mixture into the bowl. Now take the small edges of the crescent rolls and fold inward on top of each other to cover the mixture. Repeat with the second bowl.
Bake in the preheated oven for approx. 25 minutes or until the top is golden.