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I’ve been away from #SundaySupper for a while. Not by choice, well I suppose it was by choice but not because I wanted to be away. I mean I’ve been busy but I’ve kind of been absent because I don’t remember our “recipe deadline” until after it’s over. Opps. Bad me! I am setting myself a reminder! I don’t want to miss out anymore, I love #SundaySupper and my blog always feels sad when I miss weeks and weeks of #SundaySupper.
But what a wonderful week to come back! This week it’s all about music! Susan from Girl in the Little Red Kitchen is hosting #SundaySupper this week and we’re sharing recipes that are inspired by music.
Ok, two of my favorite things in the entire world, music and food. My world revolves around the two. I always have to have music (it is driving me INSANE that my car radio is dead right now, as in I have resorted to listening to music on my phone while I drive because I HAVE TO HAVE MUSIC. I listen to music when I work, when I drive, when I clean, when I cook, when I edit photos, when I write blog posts (listening to Pirate Flag by Kenny Chesney at this very moment, thank you) when I walk, when I pathetically try to jog, when I swim….there just has to be music. It feeds the soul.
Then there is food. It feeds the body. I think about food all of the time. How to make this, how to make that. How to make this less fatty, how to make that healthier. Can I make a homemade version of this, how was that made. How to make this faster, how to make that better. What can I make for the blog, what can I make for dinner, what can I make for this party, what can I make for this birthday party. Literally it’s always on my mind.
So when I was looking over the theme for this weeks #SundaySupper, guess what was playing…. Music. haha At Last by Etta James to be exact. (it’s on my “Love It” playlist in Spotify too) The second I read the theme, I went to the song I was listing too, sat there a moment and picked the first thing that came to mind.
In this case, Caramels. Why? That’s a weird food to associate with “At Last”. Well not really. Have you ever listed to “At Last”? I hadn’t really listened to it, took it in really until after I was married. I knew the song, I knew the words, but I didn’t feel the song until I got married. So of course when I think of it, I think of love, I think of romance and when I have to add it to food I think of what I consider one of those (one of my) favorite romantic foods. Caramels, Chocolate Caramels to be exact.
These Chocolate Covered Caramels are incredibly easy to make. I suppose maybe I should have called them Caramel Filled Chocolates, but too late now. It’s a milk chocolate shell, filled with ooey gooey homemade caramel. I sprinkled a little bit of coarse sea salt on the tops because eating them, but that’s 100% optional. They’re just as wonderful without it.
I didn’t keep them in the fridge long, so my caramel was still a bit creamy on this batch, but I’m perfectly fine with it that way (doesn’t break your teeth haha). But if you want a thicker caramel, just refrigerate them for a while. 🙂
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2 cups melting chocolate (I use the Wiltons chocolate wafers)
4 tablespoons water
1/4 cup heavy cream
Sea Salt *optional
1 Chocolate/Candy Mold
Instructions
In a small sauce pan, combine the sugar and water. Swirl the pan around to mix everything together and then place on the stove top. Heat over medium to low heat, you’ll want this to bubble and boil. (haha sounds like a witch’s brew)
This mixture will cook until it turns a light brown/amber color. *For mine that normally takes about 20 minutes* But don’t set a timer and walk away because it might burn.
Once the mixture is an amber color, remove from heat and carefully pour in the heavy cream. Stir until all of the sugar is dissolved. Let the caramel completely cool.
While the caramel is cooking, start making the chocolate shells.
In a large bowl, melt the chocolate according to the package directions. (I melt by by heating it in burst of 30 seconds in the microwave, stirring after each 30 seconds until melted.
Using a new paint brush or the back of a measuring spoon, place a little bit of the chocolate into each mold cavity. Brush the chocolate onto the bottom and walls of the mold. Once there is a nice layer of chocolate, stick this into the fridge and let sit until the caramel is ready. (This creates the top and sides for your chocolate.)
Remove the chocolate mold from the fridge. Once the caramel is cooled, pour it into a ziplock bag. Cut the tip from the bag and fill the chocolate molds with the caramel. Seal the candies by pouring more melted chocolate over the caramel and smoothing it out to be level with the mold. Place back into the fridge and let set for 20 minutes.
Remove from fridge, pop out of mold, top with sea salt and enjoy.
Yields: 6-8 Chocolate Covered Caramels depending on the size of the molds.
Calimocho (Red Red Wine Cocktail) from La Cocina de Leslie inspired by Red Red Wine by UB40
Dark & Stormy Cocktail Recipe from An Appealing Plan inspired by Thunder Road by Bruce Springsteen
Horchata from Treats & Trinkets inspired by Horchata by Vampire Weekend
Orange Crush from Magnolia Days inspired by Orange Crush by REM
Pineapple Lemonade Slushy with Coconut Water from Sue’s Nutrition Buzz inspired by Lemon Tree by Peter, Paul & Mary
Strawberry Tequila from Shockingly Delicious inspired by Strawberry Fields Forever by The Beatles
Overture (Appetizers):
Mustard Dill Beer Bread from Curious Cuisiniere inspired by In Heaven There Is No Beer a German Polka
Intermezzo (Entrees & Sides):
Chicken and Bacon Cheddar Waffles from I Run For Wine inspired by Glady’s Knight
Classic Fried Chicken from The Food Army Wife inspired by Chicken Fried by Zac Brown Band
Margarita Chicken from In The Kitchen With KP inspired by Margaritaville by Jimmy Buffet
Meatball Duet from Cindy’s Recipes and Writings inspired by On Top of Spaghetti by Tom Glazer
Pan-Seared Halibut with Corn Hash and Asparagus Puree from Crazy Foodie Stunts inspired by Saturday Night Fish Fry by Louis Jordan
Slow Cooker Sweet and Spicy BBQ Pulled Pork from Neighborfood inspired by Something Like That by Tim McGraw
Spaghetti and Pork Meatballs from Family Foodie inspired by On Top of Spaghetti by Kidsongs
Teriyaki Burger from Juanita’s Cocina inspired by Cheeseburger in Paradise by Jimmy Buffet
Finale (Desserts):
Banana Cream Pie Bars from Peanut Butter and Peppers inspired by Tra La La Song by The Banana Splits
Banana Pancake Ice Cream with Maple Brittle from Foxes Love Lemons inspired by Banana Pancakes by Jack Johnson
Cherry Pie from My Cute Bride inspired by Cherry Pie by Warrant
Cherry Marshmallows from Pies and Plots
Chocolate Cappuccino Cream Puffs from Runner’s Tales inspired by Choux Pastry Heart by Corinne Bailey Rae
Chocolate Chip, Walnut and Caramel Banana Bread Ice Cream Sandwich from Ruffles & Truffles inspired by Hollaback Girl by Gwen Stefani
Chocolate Covered Caramels from Big Bear’s Wife inspired by At Last by Etta James
Coconut Rum Blondies from Gotta Get Baked inspired by I’ve Got A Lovely Bunch of Coconuts by Danny Kaye
Easy Blueberry Recipe: Fruit Tart from Growing Up Gabel inspired by Blueberry Hill by Fats Domino
Espresso Nib Ice Cream from Vintage Kitchen Notes inspired by Black Coffee by Ella Fitzgerald
Fancy Watermelon Lime Popsicles from Daily Dish Recipes inspired by Watermelon Crawl by Tracy Byrd
Fresh Peach Pie from Killer Bunnies, Inc. inspired by Sweet Sweet Pie by PWEI
Jammin’ Oatmeal Cookies from What Smells So Good? inspired by Jammin’ by Bob Marley
Many Flavors Whipped Cream from Noshing with the Nolands inspired by Whipped Cream and Other Delights by Herb Albert and the Tijuana Brass
Peach Basil Pie from The Girl In The Little Red Kitchen inspired by Peaches by POTUSA
Pina Colada Poke Cake from Cookin’ Mimi inspired by Two Pina Coladas by Garth Brooks
Peach Donuts with Brown Sugar from Hezzi-D’s Books and Cooks inspired by Peaches by POTUSA
Peach Strudel with Honey Bourbon Frozen Yogurt from A Kitchen Hoor’s Adventures inspired by My Favorite Things from The Sound of Music & Wild Honey by U2
Rainbow Pops from The Urban Mrs inspired by Ice Ice Baby by Vanilla Ice
Salted Ripple Chip No-Churn Ice Cream from Cupcakes & Kale Chips inspired by Ice Cream by Sarah McLachlan
Salted Peanut Swirl Peanut Butter Ice Cream from girlichef inspired by Salt Peanuts by The Quintet
Shall We Dance? Fairy Cakes from The Ninja Baker inspired by Shall We Dance from the Japanese Film
Sugar Crusted Zucchini Bread from That Skinny Chick Can Bake inspired by Sugar, Sugar by the Archies
Tangerine Sorbet from Webicurean inspired by Tangerine Speedo by Caviar
Yeasted Banana Bread from Jane’s Adventures in Dinner inspired by I Like Bread and Butter by The New Beats
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
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