Today, I’m sharing the third page of a recipe poem in comics that I wrote and my boyfriend Paul illustrated. It’s called “Spruce Tip Syrup.” Each day this week, we’ll be sharing a page of the comic. By Friday, you’ll have the whole thing. What you see here is a thumbnail. Click on the image above to view the full page in a new window and zoom in if you’d like. And please do come back tomorrow for page 5! Use the navigation buttons above to view the previous pages.
Today, I’m sharing the third page of a recipe poem in comics that I wrote and my boyfriend Paul illustrated. It’s called “Spruce Tip Syrup.” Each day this week, we’ll be sharing a page of the comic. By Friday, you’ll have the whole thing. What you see here is a thumbnail. Click on the image above to view the full page in a new window and zoom in if you’d like. And please do come back tomorrow for page 4! Use the navigation buttons above to view the previous pages.
Today, I’m sharing the second page of a recipe poem in comics that I wrote and my boyfriend Paul illustrated. It’s called “Spruce Tip Syrup.” Each day this week, we’ll be sharing a page of the comic. By Friday, you’ll have the whole thing. What you see here is a a thumbnail. Click on the image above to view the full page in a new window and zoom in if you’d like. And please do come back tomorrow for page 3! Use the navigation buttons above to view yesterday’s page.
Hey, so, something a little different is going on here today. Something new and—for me—pretty exciting. It’s something I hope won’t happen just once. Also, for me, it’s something scary. It’s something that will be here all week! I’m nervous and rambling, so let’s get to it. [click to continue…]
I really love the greenmarket this time of year. If you know me even a little (even and especially on social media), maybe you’d argue that it seems I love the greenmarket with an equal zeal bordering on obsession at all times of the year. Fair. But, here in late summer when the plums are spilling off every table, the tomatoes aren’t waning, yet crates of apples and pears start making their debut, it makes a produce-greedy girl like me feel like she can have it all. [click to continue…]
I have big plans for the long weekend. One or two mandatory greenmarket trips, pressing birthday cake research, and some X-files that really must be watched. In all seriousness, I have a bit of work to do, but I’m also making a conscious effort to do a little nothing. [click to continue…]
I’ve been in the midst of a pudding battle. The more I develop recipes, the more I realize that the simple ones are always the ones that will put up the biggest fuss. Case in point: pudding battle 2013. I had what seemed like a relatively simple idea in my head for a pudding riff, which repeatedly ended up in a literal hot mess. Luckily, the failure parade marched me right up to this recipe, which–holy moly–is a keeper. [click to continue…]
We’re all friends here, right? Can we admit to one another that we’ve pinned a $300 vintage bar cart, as if an expensive piece of furniture whose sole purpose is to house bottles of alcohol is a totally justifiable thing? Good. Now that we’re all on the same page, grab a drink while I tell you a little bit about how I came to have a home bar that I was happy with in my 1-bedroom apartment for waaaaay less than $300. [click to continue…]
It’s popsicle week! Do you make up holidays? Are you a grown adult who still enjoys a good taco night? Do you celebrate your “birthday WEEK†rather than your “birthDAY?†Great! I think you’ll be quite into popsicle week, which is a completely made up occasion to celebrate popsicles on the internet. Billy from the blog Wit & Vinegar is the mastermind behind Popsicle Week. Be sure to click on over to the Popsicle Week WORLD HEADQUARTERS (!!!)throughout the week to check out the popsicle recipes that other bloggers are sharing.
I’m celebrating in style with some salted bourbon caramel pops made with Fat Toad Farm’s amazing salted bourbon goat’s milk caramel. Fat Toad Farm is a small, family owned goat dairy in Central Vermont specializing in farmstead Goat’s Milk Caramel sauces. Check out their online store to see all that they make. You may recall that I tried some of this famed, small-batch cajeta earlier this summer at the Fancy Food Show. It was SO GOOD that I pretty much came right home and emailed the folks at Fat Toad Farm to see if they’d be interested in working together for a giveaway. (I also followed them on twitter and facebook because CUTE GOAT PICS.) Luckily they were happy to share and sent me some salted bourbon caramel to play around with, plus some to give away!
I got the inspiration to use the cajeta in a popsicle from Fany Gerson’s awesome book Paletas. I deliberated over accessorizing my pops—peanut butter swirl, chocolate dip—but, ultimately deciding to go minimal and really let the flavor of the cajeta shine. The depth of flavor is so amazing in the salted bourbon cajeta that I really just wanted to showcase it.
Thanks to the folks at Fat Toad Farm, I have this really cute goat’s milk caramel gift set to give away, which includes 8oz jar of caramel, a mini-loaf pan, and seasonal recipe card. To enter, just leave a comment on this post and share your favorite flavor of popsicle. The giveaway will close on Monday, August 19th at 5pm ET and I’ll randomly choose a winner after that. Giveaway is open to US residents only.
Salted Bourbon Caramel Pops
Recipe Type: Dessert
Author: Autumn Makes & Does
Prep time:
Cook time:
Total time:
Serves: 6
Salted Bourbon Caramel Popsicles! Caramel pops made with cajeta, goat’s milk caramel.
Heat the heavy cream and cinnamon sticks over medium heat in a small saucepan until it begins to simmer. Keep your eye on it because it won’t take long.
Remove from heat, cover, and let steep for 30 minutes. In the meantime prepare 6 popsicle molds and sticks.
After 30 minutes, remove the cinnamon sticks and pour the heavy cream into a large bowl. Whisk the caramel into the cream until fully incorporated. Gradually add the milk, whisking to combine, then stir in the vanilla extract.
Pour the mixture into molds.
Freeze according to the instructions for your specific popsicle mold system. If your molds don’t have something to hold the sticks in place, freeze the pops for about an hour and a half, then insert the sticks.
Freeze until solid.
Notes
-I used a vanilla bean in the earlier version of this recipe, steeping it along with the cinnamon stick and heavy cream. It tasted great, but had a slight design flaw, which was that a some of the vanilla bean seeds sunk to the bottom of the pops. This was mostly remedied by giving the pops a quick stir after they had frozen a little, before adding the sticks. However, to keep things simple and satisfy my perfectionist tendencies, I settled on vanilla extract for the final version.
3.2.1255
Disclosures: There’s an Amazon.com affiliate link up there, which means I will receive an itty bitty commission on all purchases made through Amazon links in this post. Fat Toad Farm provided me with their product free of charge and will provide the giveaway product to the winner, but my opinions remain my own.Â
Last month, I spent some time in Arizona visiting my boyfriend’s family. I took too many pictures of desert plants (see below), found a town on a hill filled with apricot trees (see above), and was lucky enough to walk outside and pick figs for breakfast more than once. I’ve been catching up on my internet since I’ve been back, so along with the pictures from my trip, here are a few things I’ve been loving around the web lately:
Hi! I'm Autumn. I'm a freelance writer in the desert, who adores home cooking. Here you'll find greenmarket-focused gluten-free food: sweets, cocktails, and preserving projects. These are all of the things I love to make and do. I'm the author of Beyond Canning! Read more about me here.
 
