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dessert, recipes

Brown Butter Chocolate Chip Cookies

This is not just an ordinary cookie. This beauty is a Brown Butter Chocolate Chip Cookie. They’re thick. Soft baked. Chewy. Made with Brown Butter. Packed with chocolate. Topped with coarse sea salt. In one word: heavenly. It’s my most requested dessert from family & friends. 

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dessert, recipes

Chewy Brownies (Better than Box!)

Like many other baking enthusiasts, I never stop trying recipes, even if I already have a favorite. I love chewy brownies. And I love box mix brownies. But I wanted to find something that I could call “THE BETTER THAN A BOX MIX” brownie, with easy ingredients that I probably have stashed in my pantry in case the desire for a brownie hits me at 9 pm on a Thursday night. (Not saying that happens….just maybe). 

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dessert, recipes, summer

Blueberry Zucchini Bread

Y’all. I’m trying really hard to become a summer lover. Or even a summer liker. This season is really super duper hard on me. Maybe it’s because May through August in Alabama feels like the surface of the sun. So my solution for summer survival? Lots of reading, watching my favorite movies, crafting, and of course – baking. It seems counter productive to heat up the house with the oven while outside it already feels like an oven. But the kitchen is my happy place, and making pretty food, well that’s my jam. Bonus points if the food is made in gift-able form, like these mini blueberry zucchini bread cakes. 

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dessert, recipes

Vanilla Bean Cupcakes and Brown Butter Frosting

Vanilla Bean Cupcakes and Brown Butter Frosting

Well I’ve officially done it. I’ve created the best frosting I’ve ever had in my life. I’m a big fan of plain ole buttercream, but as I was preparing to make cupcakes, I decided to kick things up a notch. Instead of regular butter, why not brown butter? It has so much more richness and depth of flavor. And instead of plain vanilla extract, why not go with a stronger vanilla bean paste? Yes, I use vanilla bean in both the cupcake and the frosting! Check out those beautiful little specks. Brown butter & Vanilla Bean = a match made in heaven. 

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dessert, recipes

Sour Cream Apple Pie

This pie might change your life. Okay, so maybe not your life. But the way you think about apple pie. Because this isn’t just any pie. It’s sour cream apple pie. Now hear me out….I’m sort of hesitant to admit this, but I don’t love traditional apple pie. I’ll eat it if it’s offered, but I won’t go out of my way to get to some apple pie. Until this one. I happened across the recipe in one of my favorite blogs to read (Posie Gets Cozy) and her description was enough to make me get out and gather the ingredients. 

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dessert, recipes

Chocolate Chip Brownies

Chocolate Chip Brownies. Doesn’t this picture make you want to dive right into the screen? If you’re looking for thick, chewy, chocolaty melt-in-your-mouth perfection, you’ve come to the right place! 
Chocolate Chip Brownies from

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dessert, recipes

Dark Chocolate Caramels with Sea Salt

Are y’all ready for this? Today’s recipe is you guess it: chocolate caramels. These are super easy if you’ve already made the caramels from yesterday’s post. If not, head there first! Or if you wanna do the super easy version, buy store bought caramels. You can totally do that. No judging here! 
Homemade Chocolate Covered Caramels from
Besides the caramels, all you need is chocolate & sea salt. Tools? Just wax paper, a bowl, and a fork.
Homemade Chocolate Covered Caramels from
I used ghirardelli dark melting wafers. They can be found in the baking section of most grocery stores or on Amazon. They are so easy to use! 
Homemade Chocolate Covered Caramels from
Melt the wafers in a microwave safe bowl, 15 seconds at a time until the chocolate is melted. (I didn’t get a pic of this because it was so late when I was doing it. Whoops!)
Homemade Chocolate Covered Caramels from
Dunk your caramels in, give them a spin around, and then use your fork to remove them onto the wax paper. To make the bottoms look good, scrape your fork on the side of the bowl to remove any excess chocolate, and then slide the edge of your caramel onto the wax paper, and push it forward a bit and then drop it all the way off the fork. This minimizes the pooling of the chocolate “feet” on the bottom.
Homemade Chocolate Covered Caramels from
Quickly sprinkle with sea salt! I would do 3-4 then sprinkle, then another 3-4. This chocolate cools very quickly. If you wait until you’re done with all of the caramels before salting, you’ll miss your window. 
Homemade Chocolate Covered Caramels from
Let the candies cool completely, and then you can wrap or put in a cute box for gift giving! 
Homemade Chocolate Covered Caramels from
For real y’all. I can’t even. 
Homemade Chocolate Covered Caramels from
 Go make these. So easy. So good. You can thank me later. 🙂 

Here are some of the items I used for today’s recipe: 

dessert, recipes

Homemade Caramels

Soft and chewy homemade caramels. Think they’re impossible? Think again!! 

Do you guys watch Alaska the Last Frontier? This is one of my absolute favorite shows. I love how the family tries to live off the land as much as possible, and when it comes to gift giving-well, their motto seems to be handmade is better. 

Hubby and I have just finished binge watching the last season, and after watching their Christmas episode, it left me inspired to make more gifts from scratch, or either buy handmade (Etsy sellers, I’m looking at you!) rather than store bought gifts. 

 Since hubby and I aren’t really big on celebrating Valentine’s Day for one another, I normally wouldn’t think about trying to make something; however, HarperLinn loves Valentine’s! Since baking & treats are my thing, this year I decided to go Kilcher style and make Bill a gift that he was sure to love.

My goal: make caramels from scratch, and cover them with dark chocolate & sea salt. Piece of cake. Or candy. You know…lol 

 To make them even more special, I wanted to use milk from our dairy goat that I put up last year. I’ve got several gallons of frozen milk waiting to be used and this was the perfect project to use up some of that stash. Side note: you are welcome to use regular milk, heavy cream, or evaporated milk. I’ve even made them with a combo of heavy cream and evaporated milk and they are just as delicious!  
 Caramels are totally a weakness for me. Add in chocolate and sea salt and wow!  Mind blown. Y’all are going to love this recipe! (As did hubby! and everyone else I’ve shared them with!)
If this is your first time making caramels, my only advice is this: don’t rush it! Caramels are easy and only require simple ingredients, but they take time and precision. You don’t want to make these if you’re needing a quick & easy treat. 
 Homemade Caramels from

First thing you’ll want to do is gather all of your tools together. 

  • You’ll need a heavy bottomed sauce pan for the cooking. If your pan is too thin, the candy will likely burn. I used my tallest stainless steel pan because it is very thick & sturdy. 
  • 9 x 13 pan for pouring candy into. I used my pyrex dish. 
  • Foil or Parchment paper for lining pan (this makes it SOOO much easier to remove the caramels from the pan)
  • Wooden or silicone spoon for stirring
  • Rubber spatula (good for scraping the bottom and sides to get every last bit of yum in your pan!)
  • Candy thermometer for measuring correct temp
  • Wrappers for candy, or wax paper (optional)

Next, Ingredients:

Our ingredient list is simple. Milk, heavy cream, or evaporated milk, light corn syrup, granulated sugar, brown sugar, butter, salt, and vanilla. 

Let’s talk Process: 

Add all of these into your pan (minus the vanilla) over medium heat, and bring mixture to a boil. You’ll want to watch closely and stir frequently. 
Homemade Caramels from
 Once the sugars have dissolved, clip your thermometer to the side of the pan and watch! Keep your spoon or spatula handy for stirring. Go ahead and pull up a chair. Turn on some good music and make yourself a cup of coffee. 🙂 
Homemade Caramels from
Keep stirring and watching! Once your temp reaches 247 degrees, remove from heat and it’s time to stir in the vanilla and pour! 
Homemade Caramels from
Once you’ve finished pouring, you should notice that the caramel is sticking to your spatula and starting to set. This is perfect! 
 Homemade Caramels from
Let the caramels cool for around 4 hours at room temp, and then remove from the pan and start cutting into squares. You can also put them in the fridge to cool quicker, but they will be harder to cut this way.  
Homemade Caramels from
 So are you ready to get started?! Recipe is below. Come on. You know you’re ready!  
Homemade Caramels
Delicious soft and chewy homemade caramels.
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  1. 2 cups goat milk or heavy cream
  2. 1 cup light corn syrup
  3. 2 cups granulated sugar
  4. 1 cup light brown sugar (not packed)
  5. 1 cup (1/2 pound) salted butter
  6. 1 teaspoon salt
  7. 4 teaspoons vanilla extract (to add at the end)
  8. sea salt (optional)-for sprinkling
  1. Gather all tools & ingredients before beginning.
  2. Butter or line a 9 x 13 dish with parchment paper or foil & set aside.
  3. Measure ingredients and pour all except for the vanilla into your heavy pan, and turn to medium heat. Using your spoon, stir mixture constantly while the sugar dissolves.
  4. Attach your candy thermometer to the side of the pan (make sure it doesn't touch the bottom!)
  5. Sit and wait! This is the part where it helps to pull up a stool and watch. The mixture will begin to boil and it will bubble up the sides a bit. I used my rubber spatula to scrape the sides and bottom.
  6. Stir frequently, and watch your thermometer. Once you get to around 230 degrees, things start to go a bit quicker. Don't be tempted to turn the heat up at this point!
  7. Continue to stir every minute or so until the temperature reaches 247. Remove from heat immediately and stir in the vanilla. It will hiss and pop, but keep stirring until the mix is smooth and vanilla is completely incorporated.
  8. Next, pour the mixture into your prepared pan. Use your rubber spatula to get those last bits. As your nearing the end, you should notice that the mixture is starting to set a bit, and sticking to your spatula. This is a good sign!
  9. Let the caramels cool for several hours at room temp, or if you're really eager, put them in the fridge.
  10. Once they're cool, remove from the pan and cut into squares & wrap. Or if you're making chocolates, click over to my other post and check these out!
Katie Gets Creative
 If you’re ready to make chocolate candies, click here


Recipe adapted from Barbara Alpern 

Here are some items I used for today’s recipe: