A few times a week, I have to bake to assure the kids have enough school or bedtime snacks for the week. With all my son's sensitivities, we can't rely on store bought to fill in the gaps between the meals, plus, I much prefer homemade anyways :)
So yesterday after the kids came back from school, I decided to make our pineapple-carrot muffin recipe. I like to rotate our recipes so we don't get sick of them, and it had been a little while since we had it last.
While making them, I had an idea...
Why not take part of the batter and bake them into our brownie pan? It's a circle mould and when you flip the "cake" upside down, it makes a bowl to hold ice cream or whatever you wand. Then I thought.... Why not make a type of caramel sauce? Yes! That's it. Caramel sauce!
So I got to work and filled up the brownie pan with pineapple-carrot muffin batter, and still had enough to make about 8 muffins. It was a win-win situation.
I love to cook and bake and spend time in the kitchen, but there are so many things I still don't know how to make. Caramel sauce is one of them. And I'm pretty sure it's something like butter, cream and sugar. All of which my son can't have anyways. But what I am great at, is remembering recipes from years ago. I am great at "winging it" in the kitchen, especially things that should be measured, and still end up with a great result. I remembered trying my hand at making a vegan German chocolate cake, years ago. I remembered when I started making the icing from the recipe, that it tasted a bit like caramel sauce, until I added the shredded coconut.
So that's what I did. I just winging it, using 3 basic ingredients from my pantry. I warmed up some full-fat coconut milk from a can I already had opened in the fridge. And, I'll apologize in advance, I don't have exact measurements, for those of you who need them. It wasn't a full can, I'd say about 1 cup worth. Once it was warm, I added about 5 Tbsp coconut sugar. Once everything was warm and dissolved (without bringing it to a boil), I put 1 Tbsp of tapioca starch in a small bowl then added a bit of coconut milk/sugar mixture to it and stirred until the starch was well combined. Then, added the starchy mixture to the simmering saucepan and stirred constantly until it thickened a bit.
If you want it thicker, then add more starch, using the same process you did the first time.
When it's ready, just drizzle, or in our case, pour, over your "cake"/muffin.
I assure you, the caramel tastes much better than it looks in these pictures. It's hard to take pretty pictures when there is no natural light.
It was approved by both kids. Two thumbs up!
And yes, I guess it was good enough to even want to lick her plate, something I never see her do! Lol.
Ashton said the caramel sauce was good enough that he just wanted to eat a bowlful with a spoon.
And you know what, it wouldn't be a big deal if he did ;)