Breakfast Shrimp Melts

Hi everyone!

This is a post inspired by the cooking of the BF at the beach the other weekend, but I'll be doing the writing. This is a really simple recipe that I'm told is also made without the egg on top, and is hence not a "breakfast" melt anymore. I for one had never heard of a shrimp melt, though I might be in the minority- let me show you, it's super simple!

Breakfast Shrimp Melts
-English muffins (one half muffin per melt)
-mini shrimp (1/4-1/3 cup per melt)
-cheddar cheese (or your choice) (one slice per melt)
-eggs (one per two melts)
Toast your English muffins and warm your shrimp up either in a pan or in the microwave real quick.
Assemble melts by putting English muffins on a baking sheet, putting the shrimp on top, then place your slice of cheese on top.
Broil/toast, watching carefully, until the cheese is melted and starting to bubble/brown.
Quickly fry up however many eggs you need (to the doneness you prefer), then slide one on top of each pair of melts you've made. Enjoy!

Finished Breakfast Shrimp Melts!

Savor it!
love, rue

Caramels- in general!

Hey there everyone!

This post won't be about sharing a specific recipe, but more of a process, as most caramels are made similarly. These are special caramels, denoted as "Carmels" in the family cookbook it's handwritten in- this is a very protected recipe from my boyfriend's family. But even if you don't make them with exactly the same ratios or ingredients, this post will probably (hopefully!) give you more confidence to get out that heavy-bottomed pot and candy thermometer and give it a whirl- this was my first time making caramels alone- I've watched before, but never done it, and these turned out just about perfect for a first try, so give yourself that chance!

Most caramels are made with a mix of sugars, dairy, butter, corn syrup, and flavoring agent(s)- in this case, good vanilla and a healthy sprinkling of sea salt across the top.

Our dairy(s) (milk and heavy cream), sugars, butter, corn syrup, flavorings, and a heavy bottomed pot with a good candy thermometer.

Add all to the pot except your butter and flavoring agent(s).

Stir constantly over medium heat until it starts to come to a boil, then...

Add in your cubed butter, and stir well until all melted and combined.

Turn heat higher and stir frequently- the boiling will start out like this, with thin, smaller bubbles.

Then over several minutes of stirring and watching, the mixture will darken, and the bubbles get little bigger and more substantial- thicker, too.

And here's the caramels right when I pulled them off the stove, before pouring in my vanilla- with eating caramels people mostly prefer finishing temperatures between 239-244 F. Then take off the heat, stir in your flavor, then pour into a well buttered pan- very well buttered!!

And here's what they look like, just poured out and sprinkled with salt.

Om nom nom, am I right? So give it a shot and make your own caramels- it's surprisingly easy, and completely worth it!

Though I'm not at liberty to disclose this particular recipe, I'd just try to find one that doesn't have too many ingredients or steps beyond what I've showed you here, at least to start with, then make it your own once you've got a handle on things!

Savor it!
love, rue

White Chocolate Fingers

Hi guys,

This one isn't so much a recipe as a method- one I did not think of, mind you. This all came from the creative mind of the wonderful BF. We have some silicone fingertips- used for crafting and other little things that are hot and use your fingertips (hot glue, in the kitchen, etc.)- really quite handy for gripping things, etc.

The first time, the BF did not use cooking spray, and it still worked, but it was easier the second time when he did. Make sure to put enough chocolate on the inside of the finger mold so that it won't just crack on you, then pop it in the freezer to harden it up. Peel/slide off the silicone, then have fun with it! The BF used them to make a rock-on hand sign for a friend at work who had a birthday coming up, and the other one is a middle finger because that's where he cut himself pretty badly at work- like I said, we like baking, we're silly, and we get through things by laughing. These are pretty fun, and so was the process- so give it a shot, and take the idea and apply it to other things as well- I'm thinking of doing this with some mini silicone cupcake molds and making little chocolate cups and putting... I don't know what in them, but it can't be bad!

Lining the "mold" with enough chocolate to make a finger!

Aren't these fun? Not too hard, and could come in handy (puns!) at some special times- I'm thinking of some great Halloween ideas- have fun with this!

The two hand-cupcakes, but I encourage you to have a laugh with us at these, and then go and do something fun and creative with this idea- make it your own!

Savor it!
love, rue

Red Velvet Cupcakes

Hello yet again!

Finally, we reach the crux of the whole thing- the vehicle upon which to put white chocolate cream cheese frosting and raspberry bourbon sauce, as well as whatever else you'd like! I don't usually make red velvet cake because of the great cost that goes into doing nothing but making it red. But, it is fun to make and play around with every once in a while, and I'm glad the BF gave me the push needed. I have lots of pictures, let's go!

Here's the complete arsenal for the cake and the frosting.

First, cream your sugar and oil.

Meanwhile, mix your dry ingredients in another bowl.

Next, beat the eggs in one at a time.

And now you're ready for the big step...

Add that red food coloring! Then mix on slow speed until uniform, being careful
not to splash any of that color on yourself!

Then add your dry ingredients, one half at a time, alternating with the buttermilk.

And here's adding the buttermilk.

In a small bowl, combine baking soda and vinegar. Stir, then add to batter.

Only beat for about 10 seconds once you add the baking soda and vinegar. And you're done with the batter!

Bake at 350 F for varying amount of time, depending on whether you're making cupcakes, a loaf cake, layer cake, or sheet cake- just remember that it'll be a minimum of 15+ minutes, keep an eye on it, and it's done when a toothpick or tester comes out mostly clean!

For the cupcakes, as with last week's frosting/icing, the BF and I used this recipe, and followed it pretty much exactly, except we made our own cake flour out of all purpose flour and cornstarch instead of using cake flour- still delish! Feel free to use cake flour, and let me know how it goes, I just don't usually keep it around the house :)

I (perhaps obviously) frosted these with the White Chocolate Cream Cheese Frosting, delish!

And Jordan had the great idea to set the icing a little better for transport by dusting on powdered sugar- yum! Enjoy!

Savor it!
Love, rue

White Chocolate Cream Cheese Frosting

Hey there everyone!

This icing/frosting is seriously good. I'm not usually the biggest white chocolate fan, but for some reason this combination really rounds everything out and is dangerously good :) Let's go!

Cream your cream cheese, butter, and vanilla- well.

Until it looks like this!

Then add your melted white chocolate- it's hard to see because it's all shades of white, but the white chocolate is on the lower right part of the bowl.

And again, beat well.

Until you have a nice consistency for spreading and you're done!

We (the BF and I) used the recipe found here, but only made a half-batch, which was plenty for 24 cupcakes and a loaf cake (the whole cake recipe).

And here are some lovely red velvet (recipe coming soon!!) cupcakes iced with this frosting. Yum!

Savor it!
love, rue