I’m very excited about this episode of the Mr. Kate Web Show because Haylie is one of my good friends and we always have so much fun in the kitchen together! We flew by the seat of our pants a bit, since all of the recipes were new to us… but that’s the fun of amateur cooking. I’ve always wanted to make caramel! If you haven’t yet, check out Haylie’s Real Girl’s Kitchen blog which has some great recipes and photos of her real girl creations… AND stay tuned for Haylie’s cooking posts right here on Hello Giggles!
In this episode, we made 3 all vegan and low glycemic sundaes using Coconut Bliss ice cream, (made from coconut milk and sweetened with agave) which Coconut Bliss was very kind to donate for the shoot! It’s so good and you can get it at your local health foods store.
I hope this inspires you to treat yourself with special treats that aren’t really THAT unhealthy! Indulging the healthy way tastes that much better, especially when it’s homemade… with friends!
Salted Caramel (vegan) serves 4 to 6
- 1 cup unrefined sugar – we used sucanat which is about as unrefined as you can get, but any sugar will do.
- 1/4 cup of water
- 2 tbsp agave
- 1/4 cup Earth Balance
- 1 cup non-dairy creamer or more if needed – we used this soy creamer I found at Whole Foods
- 1.5 tsp grey salt – we used Haylie’s pink salt and it was great… I think we added more too to make it extra salty!
- A pinch of vanilla bean – make sure you use just the little beans inside the pod – we made the mistake of throwing in the whole pod and it has a bitter flavor…oops!
- A candy thermometer – you can get these at any grocery store – I got mine at Ralphs
- In sauce pan, heat cream to just boiling and add the vanilla beans – the soy creamer we used was so thick, we added a little water
- Add Earth Balance and salt – then set is aside
- In medium sauce pan, stir together sugar, water and agave. Rest your thermometer in the pot and make sure you use the clip so it’s not resting on the bottom of the pot. Bring to boil and let it cook, swirl the pan but don’t stir until it reaches 248 degrees on the candy thermometer.
- Add the cream/vanilla mixture but be careful because the caramel will bubble! Whisk to combine. Cook for 2 to 3 minutes while stirring and make sure the temperature does not raise past 220 degrees!
- Remove from the heat and cool then drizzle over your fave flavor of ice cream! We used Coconut Bliss’ Cappuccino flavor for a salted caramel coffee thang…yum!
- 1/4 cup Earth Balance
- 1 cup of sucanat or unbleached sugar… or I guess if you want to avoid the chunky, then use a more refined sugar
- 1/2 tsp of cinnamon
- 4 large bananas, peeled and sliced diagonally or however you like them
- 1/4 cup of dark rum
- 3 tsp of banana liqueur – the high alcohol content kind so you can light it on fire!
- Something that makes fire – aka a lighter or match
- In a non-stick pan, melt margarine over low heat.
- Add sugar and cinnamon and stir well. Cook over low until sugar is dissolved (which ours never really did).
- Add sliced bananas and baste (spoon the sugar mixture over the bananas) a few times.
- Cook mixture over low heat for 3 to 4 minutes until the bananas have softened.
- Add rum and liqueur – cook for another minute.
- **Lean away** from the skillet and light that sh*t on fire! allow the flame to subside and remove it from heat… spoon mixture over vanilla Coconut Bliss or for a pina colada-esque vibe, pair it with the Naked Coconut flavor!
Lazy Hot Fudge Sundae (vegan and low glycemic)
For our third and final sundae we went the easy-tasty route and used Wax Orchards Fudge Sauce which is sweetened only with fruit juice… it’s so good!
- We simply heated up the fudge in a saucepan and drizzled it over Coconut Bliss’ Mint Galactica flavor for a mint + chocolate pairing… yum!
Let me know if you have any questions and good luck in the kitchen!