Happy October, Delish Dish! Can you believe we’re already here? I’m a sucker for jumping ahead holiday-wise and my housemates are not happy that I’ve already started listening to Christmas music… Any-who, today is national Caramel Custard Day (yes, I was surprised at the specificity, too). I’ve always loved caramel flavoring, so I thought I’d share my favorite caramel recipes with you all! Enjoy!
Now, I couldn’t get through a whole post about caramel sauce and not actually give you a caramel recipe! Life, Love, & Sugar gives a basically fool-proof Easy Caramel Sauce recipe so you can make your own at home!
If you’re looking for a treat for your kid’s lunch bags (or if you’re looking for a way to justify eating a whole pan of treats), look no further! Our Best Bites upped the ante with their Salted Caramel Rice Krispie Treats.
Happy Caramel Custard Day and happy October!
Peanut butter and jelly, strawberries and chocolate, summer and cool drinks – some things just go together. When the temperatures rise there’s nothing better than an ice cold beverage which is why this month’s Best of the Blogs is showcasing some of this season’s tastiest sippers.
This Loaded Hibiscus Arnold Palmers from Vegetarian Ventures is an easy way to use up extra fruits and herbs you have around. Although the original only has blueberries, the sweet sipper can be customized with any fruity flavors to switch up the taste.
What’s your favorite cool summer drink? If you’re still looking for more refreshing sippers, take a look at our Tasty Seasonal Drinks Pinterest board. I promise you won’t be disappointed!
- Kenzie, BHG Social Media Editorial Assistant
This Cucumber Sangria recipe from BHG’s new cookbook Fresh is such a fun summer drink, and so easy to make ahead. Just soak the ingredients in a pitcher for a couple hours in the fridge, then top each glass with cold soda water before serving. It’s so refreshing for a hot day- I am so making this for our next BBQ!
When cutting the melon, I use this simple technique: Simply cut the melon in half, remove the seeds, then lay each half face down on the cutting board. Next, use your knife to shave off the rind in big chunks.
Then slice the melon both in half horizontally, and in each direction to form small cubes.
By Erin Gleeson of The Forest Feast, a blog full of simple recipes and entertaining ideas inspired by living in a cabin in the woods.