Recipes

Caramel Thumb Print Cookies/Cups

by King's Cupboard | | 0 comments

 

What you will need:

  • 2/3 cup Unsalted Butter, softened
  • 1/2 cup sugar
  • 2 Eggs (yolks only)
  • 1 teaspoon vanilla
  • 1 1/2 cups all-purpose flour
  • 1/2 cup your preferred King's Cupboard Caramel Sauce flavor.

 

Directions:

  1. Combine 2/3 cup butter, sugar, egg yolks and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed until well mixed. Cover; refrigerate at least 1 hour or until firm.
  2. Heat oven to 375ºF.  
  3. Shape dough into 1-inch balls. Place 2 inches apart onto un-greased cookie sheets. Make indentation in center of each cookie with thumb or end of wooden spoon handle. Bake 7-10 minutes or until edges begin to brown. Cool completely.
    1. Optional: Instead place into muffin tin and press around edges leaving a cupped middle.
  4. Gently warm caramel sauce and spoon about 1/2 teaspoon caramel into the center of each cooled cookie. Refrigerate to let the caramel cool and set up. ENJOY!

      Chocolate Swirl Banana Bread

      by King's Cupboard | | 0 comments

      What you will need:

      • 3 ripe banana 
      • 2 eggs
      • 1/2 Cup Greek yogurt 
      • 1/3 Cup honey (or maple syrup)
      • 1 tsp. vanilla 
      • 1 Cup whole wheat flour
      • 1 1/2 tsp. baking powder
      • 1/3 Cup preferred King's Cupboard chocolate sauce

      Directions:

      1.  Preheat oven to 325-350 degrees Fahrenheit. 
      2. Mash bananas in a large bowl. Add eggs and combine thoroughly. Then mix in the remaining wet ingredients: Greek yogurt, honey, and vanilla. 
      3. Next, add the whole wheat flour and baking powder, mixing until fully incorporated. Be careful not to over mix. 
      4. Take a medium sized microwave safe bowl, add King's Cupboard chocolate sauce and warm gently. (10 sec intervals and stirring between till mixable consistency)
      5. Add a large scoop of the banana batter to the bowl of chocolate sauce and fold until mixed well. (about 1/4 to  1/3 of batter)
      6. Pour the banana batter and the chocolate batter alternately into a greased 9 x 5-inch bread pan. These do not need to be even layers or symmetrical. (Have fun with it)
        1. You can use a knife to further swirl the layers together by dragging it through both batters in a whimsical swirling fashion. 
      7. Bake for 40-45 minutes, or until a toothpick comes out clean from the center of the bread loaf. 
      8. Allow to cool for at least 15 minutes. 
      9. Enjoy!

      Chocolate Sauce Mousse

      by King's Cupboard | | 1 comment

       

       

      What you will need:

      • 1 Pint Heavy Whipping Cream

      • ¾ cup King’s Cupboard Chocolate Sauce (any flavor)

      Directions:

      1. Gently warm ¾ cup of King’s Cupboard Chocolate Sauce until barely fluid (about 20 seconds in a microwave).  Set aside.

      2. Chill medium size bowl and beaters.  Place cold heavy whipping cream in chilled bowl and whip until firm peaks form.

      3. Add warmed King’s Cupboard Chocolate Sauce to whipping cream and gently mix until fully incorporated.

      4. Pipe from a pastry bag or spoon into champagne glasses.

      5. Garnish with whipped cream and a strawberry, shaved chocolate, raspberries or anything else fun!