So there is this secret that Colleen and I have been keeping from you guys for over a year now. I know. We haven’t been very good friends. Actually, it’s not that big of a secret cause at some point it was all over pinterest. Either way, we knew of this deliciousness and didn’t even mention it. But I am here to fix all of that and tell you about a dessert of joy and simplicity and chocolate and ooey gooey caramel. They are called Carmelitas. And in case you have pinned them but didn’t make them because life, you need to make them. Nowish. Or maybe for the 4th.
In the famous words of my dad, “That’s what I’m talking about.”
I am not gonna repost the recipe because I made it exactly like she did. No changes whatsoever. The only part that gets a little confusing is when you crumble the oatmeal batter onto the very top and it seems like there isn’t enough but just spread it around as much as possible so that you can barely see what is beneath it. Also, you may want to leave a little more for the top part of the crust than the bottom. You will understand what I mean when you make it. And you should make it.
Here is the recipe from Lulu the Baker. She is cute.
The ingredients are few (probably many things you already have) , the recipe is a breeze, but the taste is perfect and highly addictive.
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Excuse my dorky post title. I couldn’t help myself. Have you guys seen any of the promotional photos of the PoppyTalk for Target line that is coming out on June 22nd? I have read that it is geared towards “glamping.” I am not sure about that but camping has never really been my scene. A combination of having a bad experience at summer camp, being scared of the dark in general, and being completely scarred by the Blair Witch Project make it safe to say camping isn’t real high on my summer priority list. What does make the list however, is s’mores. It is gonna be hard to resist those precious floral toasting sticks. A few years ago I had a s’mores bar at a game night with friends. It was a real delight and my cousin Bill was so impressed that he still mentions it quite frequently. Some of the combinations we tried were exceptionally yummy and I thought it would be fun to share them.
How cute is all this stuff??
My personal favorite was the St. Lucia because I am a maniac for cinnamon and coconut. Which one do you think y’all would like to try?
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Since I knew I was having friends over for dinner last weekend, I thought that would be a perfect excuse for me to bake a dessert. I try not to do that too frequently when I don’t have a reason to because then the sweet just sits around my house until I manage to consume it all or pawn it off on my parents when it is past its prime. Sorry parents. Since I have some basil growing in my herb pot and strawberries are just coming in season, I figured there was no better time to give this recipe a go.
Strawberry Basil Cupcakes
I followed this recipe from Three Square exactly except that I halved it and it made 18 cupcakes. If I had it to do over again, I wouldn’t have mixed for as long as the recipe called for because I feel like that made it a little more dense and less fluffy than I would have liked (however the cake texture was still pretty darn good). I also would have added 1/4 cup more diced strawberries and possibly a teaspoon of vanilla. If I were you guys and I was making these, I would do all those things.
Strawberry Basil Cream Cheese Buttercream
I have posted my cream cheese frosting recipe several times before but I always go back to it because I think it is just that good. This time I used the recipe and added strawberries and basil to it. I was worried the fresh ingredients would taste weird with the cream cheese but they really turned out perfectly.
– 2 sticks unsalted butter, softened to room temperature
– 1 8 ounce package cream cheese, softened to room temperature
– 1 lb + 1/4 cup powdered sugar, more or less depending on your preference, I added the 1/4 cup to make up for the strwaberries adding some wetness to the frosting
– 1 ¼ tsp almond
– 1 ¼ tsp vanilla
– ¼ tsp butter extract
– 1 TBSP milk
– 2 TBSP diced strawberries
– 3 basil leaves, diced
In an electric mixer, cream butter and cream cheese. Add almond, vanilla, butter extract, and milk. Add powdered sugar in parts. Add diced strawberries and basil. You could even add more strawberries if you’d like but make sure your frosting doesn’t get too runny that it is sliding off the cake. That would be tragic. Mix together until creamy and delicious.
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