Yesterday was an off-day in the kitchen. You know the kind – where you spill things and burn a sauce and add too much butter (even though there’s really no such thing) to your recipe.
This was the only thing that made it out of my kitchen unscathed, thankfully. These definitely don’t count as muffins anymore, not with that caramel sauce. I also may or may not have cut out the tops and scooped some caramel inside the muffins as a filling…
(ironic but also kind of serious) #YOLO
It was officially Christmas in July a few days ago, and the weather must have gotten the memo, because it was in the 60s and, dare I say it, slightly nippy, here in New York. Naturally, I made a whole slew of festive treats, including these addictive caramels. Thank goodness I had a leftover box of candy canes from last December.
For round two, we’ve got a favorite childhood flavor – that bright, almost neon red of the Tropical Punch really takes me back – against a more sophisticated adult flavor – salted caramel.
So this weekend, I was hit with an intense desire for warm weather, the kind of gorgeous weather where you can frolic through fields of lavender and pretend you’re Julie Andrews. But it’s still January and pretty gross out, so I made these lavender caramels, which are pretty much the next best thing.
I swear I could hear a chorus of nuns singing when I ate one of these. But those might’ve just been my taste buds.
Let’s be real – muffins are just cupcakes without frosting. Most of the time, we can fool ourselves by making them healthy and stuffing them with fruits and veggies, but these muffins…no amount of denial will change the fact that these are really just cupcakes. With caramel on top instead of frosting.
I think that might actually make these worse – worse for your health, but better for your tastebuds! You win some, you lose some, you know?