Dark Chocolate Sea Salt Caramel, Creme Brûlée!

I love this dessert!!! Chocolate, caramel, and custard? An utterly divine combination! ~Amy

Dark Chocolate Sea Salt Caramel, Creme Brûlée!


4 egg yolks
1 egg
1/3 cup brown sugar
1/2 tsp vanilla
Dash of salt
2 cups heavy cream
6 oz bittersweet chocolate pieces

Heat oven to 325 degrees

Place 6 small ramekins into a baking pan. Set aside.

Over medium heat, warm cream until it just begins to simmer around the edges. Remove from heat and add chocolate. Whisk until smooth. Set aside.

In a medium sized bowl, whisk together egg and egg yolks. Add sugar, vanilla and salt, and whisk until very smooth. Add a small amount of chocolate mixture into egg mixture and mix until smooth. Repeat until chocolate mixture is thoroughly incorporated.

Divide evenly between ramekins. Place pan in to the oven and pour hot water into the baking pan, reaching to about half way up the ramekins.

Bake for 40-45 minutes or until just set.
Cool completely and refrigerate for at least 1 hour.

Sea Salt Caramel:
Sea Salt Flakes

To finish custards, sprinkle tops evenly with 2-3 tsp granulated sugar. Torch evenly back and forth across the top at a 90 degree angle until caramelized. Or broil custards on top rack until caramelized. Cool 1-2 minutes then lightly sprinkle with salt flakes.

Makes 6 servings

Recipe by Amy Richardson


Maple Roasted Apple Bread with Caramel Icing

Warm caramel frosting, over a light and buttery apple bread, is a perfect slice of fall! ~Amy 

Maple Roasted Apple Bread with Caramel Icing

Maple Roasted Apples:

1 large apple, pink lady, honey crisp, etc… peeled and diced
1-2 tbsp butter melted
1-2 tbsp maple syrup

Heat Oven to 350 degrees.

Whisk together butter and maple syrup.
Place apples on a small parchment lined baking sheet. Drizzle with butter mixture and toss to coat, bake for 10 minutes or until tender. Set aside.

1 1/2 cups flour
1/2 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp soda

Whisk together in a medium sized bowl.set aside.

2 eggs
3/4 cup sour cream
1/4 cup butter, melted and cooled
1/2 tsp vanilla

In a small mixing bowl, whisk together all ingredients until smooth.

Pour into dry ingredients and stir until well blended. Add apples and pour into prepared pan. Bake 45-50 minutes or until golden brown and cake tester cones out clean.

Cool about 10 minutes. Turn out onto cooling rack, and frost with caramel icing.

Caramel Icing:

1/4 cup butter
1/2 brown sugar
2 tbsp milk
1 1/2 cups powdered sugar

Ina medium sized saucepan, melt butter. Add brown sugar and cook until bubbly. Whisk in milk and remove from heat. Quickly whisk in powdered sugar and beat until smooth. Quickly spread frosting over the top of warm bread.

Makes 1 loaf

Recipe by Amy Richardson

Feliz Navidad! Dulce de Leche Caramel Coconut Layer Bars


Feliz Navidad! The flavors of Mexico are a Christmas tradition at our house, from Christmas Eve dinner to holiday parties. Here is my Mexican twist on a favorite classic cookie! ~Amy

Dulce de Leche Caramel Coconut Bars

1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 14oz can Dulce de leche
Sea salt
1/2 cup Cinnamon Honey Almonds, chopped *Blue Diamond
1 cup, good quality white chocolate pieces
1 1/3 cups sweetened flaked coconut

Heat 350

Spray an 8×8 square pan, with cooking spray.

In a small bowl, toss together graham cracker crumbs and melted butter. Press firmly into prepared pan.
Heat Dulce de leche in microwave until warm and pourable. Stir until smooth. Pour over crust. Sprinkle lightly with sea salt. Top evenly with white chocolate, nuts, and end with the coconut.
Place in oven and bake 25-30 minutes or until lightly browned and bubbly.
Cool completely, and cut into even pieces.

Recipe by Amy Richardson

Caramel Apple Popcorn


My Dad is famous for his awesome caramel corn! This is my fall twist on a family favorite. Love you Dad! ~Amy

Caramel Apple Popcorn

5 quarts popped corn, sorted, unpopped kernels removed
1 cup brown sugar
1 cup Karo Syrup
1/2 cup butter
1/2 tsp vanilla
1/2 tsp coarse salt
1/4-1/2 tsp apple pie spice

In a medium sized saucepan, over medium heat, stir together butter, brown sugar and syrup. Cook until it comes to a boil. Remove from heat and whisk in vanilla, salt and spice. Pour over prepared popcorn and stir to coat evenly. Cool completely.

Recipe by Amy Richardson

Apple Bread Pudding with Cider Carmel Sauce and Cinnamon Whipped Cream


Bread pudding is the ultimate comfort food. Crisp apples, cider caramel sauce and cinnamon whipped cream make this classic recipe, simply scrumptious! Happy Fall! ~Amy🍁

Apple Bread Pudding with Cider Carmel Sauce and Cinnamon Whipped Cream

Apple Bread Pudding:
1 loaf artisan French bread cut into cubes
1 cup whole milk
1 cup half and half
4 eggs
1/2 cup unsweetened applesauce
1/2-2/3 cup brown sugar
1/2-2/3 cup granulated sugar
3 tbsp melted butter
1 tsp vanilla
1 large apple, peeled, and finely chopped
1 tsp cinnamon

Cinnamon and Sugar Topping
1/4 cup sugar
1/2 tsp cinnamon

Raw sugar for decoration ( optional )

Preheat oven to 350 degrees
In a bowl, pour milk and half and half over cubed bread and stir to coat.
In a separate bowl, whisk eggs with brown and white sugars.
Add applesauce, butter, vanilla and cinnamon. Stir in chopped apples.
Pour over bread mixture and mix well.

Pour into a buttered 11×7 baking dish.
Sprinkle top with cinnamon and sugar mixture, top with raw sugar and bake for 45-60 minutes, until set.

Serve with Cider Carmel Sauce and Cinnamon Whipped Cream

Cider Carmel Sauce:
1/2 cup butter
1 cup brown sugar
1/2 cup sour cream
1/4 cup fresh pressed apple cider

In a small sauce pan, melt butter.
Stir in brown sugar and cook over medium high heat until light and bubbly. Remove from heat and whisk in sour cream until smooth. Stir in apple cider.

Makes 2 1/4 cups

Cinnamon Whipped Cream:
2 cups whipping cream
1/2 cup confectioners sugar
1 tsp vanilla
1/2 tsp cinnamon

With an electric mixer, whip cream, vanilla and sugar together.
When almost set, add cinnamon, and beat until soft peaks form.

Recipes by Amy Richardson

Japanese Pears with Fresh Ginger Caramel Sauce


Fresh ginger makes this caramel sauce a delightful compliment to any fruit, but is especially good with Japanese pears. A truly Zen experience! ~Amy

Japanese Pears with Fresh Ginger Caramel Sauce

4 Japanese Pears, cored and sliced

Caramel sauce:

1/2 cup butter
1 cup brown sugar
1 cup sour cream
1 small fresh ginger root, peeled and minced, about 1/4 cup

In a medium sized sauce pan, melt butter. Add brown sugar and whisk until bubbly and mixture comes together. Remove from heat and whisk in sour cream. Stir in fresh ginger to taste.

Makes 1 1/2- 2 cups

Recipe by Amy Richardson

Tahitian French Toast with Brown Sugar Grilled Pineapple and Pineapple Caramel Cream Syrup

Tahitian French Toast with Brown Sugar Grilled Pineapple and Pineapple Caramel Cream Syrup

Lately, I have been taken with the flavors of pineapple and toasted coconut, so to kick things off, I came up with this Tahitian infused breakfast favorite! Create your own island getaway!!!

Tahitian French Toast with Brown Sugar Grilled Pineapple and Pineapple Caramel Cream Syrup

French Toast:

3 eggs
1/2 cup milk
1 tsp Tahitian vanilla
1 1/2 cup crushed frosted flakes
1/2 cup toasted coconut
1/4 cup finely chopped macadamia nuts
6-8 slices bread

In a medium sized bowl, whisk together eggs, milk, and vanilla. Pour mixture into a shallow pan.
In a separate bowl place macadamia nuts, lightly salt, and toss to coat. Add crushed flakes and coconut. Pour mixture into a shallow pan.
Heat griddle to medium high heat, butter grill.
Dip bread in to egg mixture , coating evenly on both sides.
Place bread into cornflake mixture, coating evenly on both sides.
Place bread on griddle and cook on both sides until lightly browned.
Repeat until all ingredients are used. Keep warm in oven until ready to serve.

Brown Sugar Grilled Pineapple:

Fresh Pineapple, thinly sliced
3 tbsp brown sugar
1 1/2 tbsp butter, melted

In a small bowl, stir together butter and brown sugar until smooth. Set aside.
Heat grill over medium heat, lightly butter grill, cook until golden brown. Add about a teaspoon of the brown sugar mixture to the pineapple and toss to coat evenly.

Pineapple Caramel Cream Syrup:

1/2 cup brown sugar
1/2 cup sugar
1/2 cup pineapple juice
1/2 cup maple syrup
1/2 cup heavy cream
1/2 tsp Tahitian vanilla

In a saucepan, over medium heat pineapple juice, brown and white sugar, until sugar is dissolved. Whisk in maple syrup and cream, remove from heat and stir in vanilla. Mixture will thicken as it cools.

Makes 2 1/2 cups

To assemble:
Place French Toast on individual plates, dust lightly with powdered sugar, top with a spoonful of sweetened whipped cream, Brown Sugar Grilled Pineapple, and Pineapple Caramel Cream Syrup.

Makes 4-6 servings

Recipes by Amy Richardson