Miso Caramel Sauce

If you like the combination of savory and sweet you will love this caramel sauce with a hint of miso…the umami flavor or miso gives this caramel sauce a totally different taste.  It is a must try…great over ice cream, cakes, crepes, toasts…the possibilities for this sauce are endless.

Oh! This post had been scheduled to be place live as we are traveling…Iceland…I know…so many people ask us “why?” Well, I heard Iceland is beautiful…and if we get lucky we will be able to see the Northern lights.

Okay, now back to the recipe…

Another recipe with miso? Yes, I love miso and always try to add whenever I see it fit. Now that the weather is getting colder, yes, even here in Southern California, when making Asian inspired soup, I always add a bit of miso instead of salt.

Well, miso is mainly used in savory dish, but here I am adding miso to caramel sauce instead of salt… adding miso makes this sauce a truly umami salted caramel sauce…so good, I could not stop spooning into the jar. Usually caramel sauce taste too sweet for my palate, and adding miso, brings a lovely balance between sweet and slightly savory taste. This simple miso caramel sauce can be added on any dessert, from ice cream to cake…as a matter of fact I topped this sauce on the buttermilk chocolate cake…so good!


  • 2 cup sugar
  • ⅓ cup water
  • 2 teaspoons light-colored corn syrup
  • 1 cup whipping or heavy cream
  • 1 ½ tablespoons vanilla extract
  • 2 tablespoons low sodium white miso


In a medium to large saucepan (trust me, you need a much larger pan…) add the sugar, water, corn syrup and bring to a boil over medium heat until sugar has dissolved. Do not stir.

Boil until the sugar turns to a caramel color, make sure to keep an eye since it will burn very easily.

As soon as the sauce has turned caramel color, reduce the heat to low. Carefully add the cream and vanilla. I will be bubbly, so be very careful.

Once the cream and the sugar is combined, add miso and stir until all dissolved.

Let the caramel cool down a bit before transferring to glass jar. Let the sauce cool to room temperature and cover with the airtight lid. The sauce can be store at room temperature or in the refrigerator. The sauce will thicken as the temperature drops.

I hope you enjoy this simple recipe for salted caramel sauce with an umami taste. If you like miso, you might want to try Creamy Kabocha Miso Soup or Miso Tilapia using Sous Vide cooking recipes.

Did you know that miso is made from fermented soybeans? Miso is part of Japanese cuisine and presently has been getting very popular worldwide. There are many type of miso which can vary depending on the region that it is produced.

Thank you for stopping by Color Your Recipes…have a colorful week!

Homemade Banana Jam

Have you ever got yourself stuck with lots of ripe bananas? Somehow this happen to me more often that I expect therefor I have to find a way to use the bananas up, otherwise they end up in a trash which I always feel bad.
So here is a very simple recipe to bust the flavor of banana.


2 ripe bananas
¼ cup sugar
¼ cup water
1 tablespoon lemon juice
½ teaspoon cinnamon


Cut the banana into approximately ½ inch size.

In a small pan place all the ingredients except for the crescent and turn the stove to medium low heat.

Stir occasionally until the banana mix is slightly thick, cook for about 6 minutes.

Remove from heat. Serve warm or cold.

Now you can use the banana jam to top ice cream, spread on a toast, on pancakes…anyway you like.

You can use this simple homemade banana jam to fill crescent rolls, like in this recipe.

Thank you for stopping by Color Your Recipes…have a colorful day!

Babka with Nutella, Asian Style…

This is one of the recipe that as soon as I saw on the Wall Street Journal on a lazy Saturday morning I said “I am making this!”. This recipe got stuck on my mind and I would not rest until I tried it…and of course I had to do it my way…it was not hard since I had all the ingredients handy.

I used an Asian version for the dough, and somehow followed the instructions for the filling. I omitted the sugar syrup because I thought it would be too sweet with the Nutella and chocolate chips in the filling, which by the way, I added a very generous amount, but hey, feel free to add the sugar syrup if you enjoy a sweeter version of this treat. If you want the original recipe look it here.

Overall the recipe is pretty simple and easy if you are familiar with bread baking…and yes, the result is delicious, the combination of Nutella and chocolate chips is just a dream…gooey, moist…as noted in the article, you will have Nutella in each and every bite of this bread. Therefore when eating this bread, you will find your fingers coated with Nutella/chocolate…yum!

One more thing…I only used half of the dough for the babka, the remaining half I made it into rolls.


Bread dough with Water Roux or Tangzhong

Water Roux
15 g bread flour
75 g water

1 egg plus 1 egg yolk, complete with water to make a final 2/3 cup
2 ½ cups bread flour
1 ½ tablespoons sugar
2 tablespoons dry milk
½ teaspoon salt
1 teaspoon dry yeast
1 teaspoon vanilla extract
3 tablespoons butter


¼ cup chocolate chips


Water roux

In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly until the temperature reach 65C (150F), or if you do not have a thermometer, cook until ripples form.

Set aside to cool by covering with a plastic film.


In the bread machine bucket, add the water roux, and all the other ingredients, except for the butter.

Turn the machine to knead mode until it forms soft dough. If the dough is too wet or too dry, add more flour or water accordingly. The dough should be soft and almost sticky.

Add the butter and let it knead until the butter incorporates to the dough. At this stage, the dough will be very sticky, do not add more flour as the butter will incorporate totally in the dough.

Remove the dough and place in a bowl by covering with a plastic film.

Let the dough proof until double of its original size.

Knock back the dough and split into 2 balls and let it rest for 5 minutes on the counter.

Using a rolling pin flatten one of the ball and roll into a rectangular (sort of) shape of approximately 13 x 9 inches. Spread Nutella (generously) and sprinkle with chocolate chips. Roll the dough tightly like a Swiss roll and lay the seam side down. Cut into half and again each half to a half. With the second ball I just made rolls…

Lay two segments and for an “X”, and twist each end once. Repeat with the remaining two segments. Transfer them to a mini loaf pan, tucking the end underneath.

Cover the pans with plastic wrap until loaves double in volume. Bake in a pre-heated oven to 350F for 20 minutes.

Remove and let it cool on a wire rack.

If you enjoy this Asian inspired recipe for babka, you might want to check on this other Asian inspired bread such as Chocolate Marble Bread or Cinnamon Rolls in a Cup.

Did you know that babka is rumored to have its origins in Poland? And it was a cake? Many other versions of babka have emerged from cake to yeasted bread.

Thank you for stopping by Simple Recipes [dot] Me and have a great week!

Kumquat Preserve

Some of you must be thinking kum…what? Yes, kumquat. They are little olive shape oranges with rind that is sweet and  juice in the center that is sour, therefore many people just eat the rind.

I have a dwarf kumquat tree that only gave me 5 little ones, but a friend of mine has a big kumquat tree. So I have been getting lots of them while I wait for mine to give more fruits. I like them raw, but I just can eat so much, therefore decided to make a preserve.

Since I grew up with it, I love it and like the whole fruit, I mean almost, except the seeds. My husband did not acquire the taste for it, either raw or  preserved…so I was like, if you do not like it,  do not force yourself so I have more for myself…am I being selfish?

Anyway, I made a couple of versions by using turbinado sugar and coconut sugar. Today I am sharing the one made with turbinado sugar.

I can eat the preserved kumquat like candy…and the syrup is great when diluted in water, either hot or cold. It is so tasty with a touch of tartness.

If you have a chance, please give this a try. If you find out that you do not like them raw, try this simple recipe for kumquat preserve.


1 ½ lb fresh kumquats
1 ½ cup turbinado sugar
8 whole cloves


Wash  the kumquats well by soaking in lots of water. Drain the kumquats and place them in a pot with hot water and let them boil in high heat for a minute.

Drain well and place the kumquat back into the pan. Add sugar and cloves, turn the heat to low and let if cook for approximately 1 ½ hour or until the water has been reduced and kumquats are in a thick syrup.

Remove from the heat and let it cool. Store in glass jar and refrigerate. Serve cold over ice cream, bread, cake or anyway you like.

And some vacation pictures from the resorts and Tulum…

I hope you enjoy this simple recipe for kumquat preserve and the pictures :)

Did you know that kumquat has its origins in Asia? Kumquat was introduced into Florida from Japan in 1885.

Thank you for visiting Simple Recipes…have a colorful week!

Mini Vanilla Cupcakes

Some how I have two consecutive posts with mini cupcakes…well, we were invited for a BBQ at our friend’s boat. Diana lives in a 54 foot boat in Marina Del Rey and love to entertain…so I told her that I would make some mini cupcakes. I decided to make a conventional yellow batter for the cake and cover it with pineapple cream cheese frosting to bring a more fruity flavor to the cupcakes and of course decorate the mini cupcakes with blueberries and raspberries to make them blue and red. I have to confess that I was some how disappointed with the cake texture, I expected to be a little lighter…anyway, here it is…
I was able to make 40 mini cupcakes and had some leftover frosting, which we were able to finish very fast :-)


Cake Batter
1 1/3 cup all purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1/3 cup butter
2/3 cup sugar
1 large egg
1 teaspoon vanilla extract
1/3 cup plain yogurt
1/3 cup skim milk

Pineapple Cream Cheese Frosting
8 oz cream cheese
2/3 cup sugar
10 oz crushed pineapple (natural juice) well drained
8 oz cool whip


Shift together the flour, baking soda and baking powder, set aside. In a large bowl blend together the butter and the sugar until a cream texture. Add the egg and vanilla extract and mix well. Add the milk and yogurt to the batter and the flour mixture. Pour approximately 1 tablespoon into small size bake cups (1 in). Bake in a pre-heated oven at 350F for 8 to 10 minutes, or until a toothpick inserted in the center of the cupcake comes out clean. Cool the cupcakes out on the rack, let the cupcakes cool completely.

Pineapple Cream Cheese Frosting
In a large bowl mix the cream cheese with the sugar until forming a cream, add the drained pineapple to the cream cheese. Gently fold the cool whip to the pineapple cream cheese cream. The pineapple cream cheese frosting is ready to be used.


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Banana Bread

This is a very simple recipe for banana bread. Since my husband loves banana and we always get it at Costco, no need to mention that once in a while we end up with extra ripe bananas. This recipe was taken from Desserts Magazine’s kid’s issue, so you can guess that this recipe is a very simple and easy one :-).


  • 3 large ripe bananas, mashed
  • 2 eggs
  • 2 cups all purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup sugar
  • ½ cup canola oil
  • 1 teaspoon vanilla extract
  • ½ cup chocolate chips


In a bowl sift the flour, baking soda and salt.

In another bowl mix the egg, sugar, oil, mashed banana and vanilla extract. Add the flour mixture, mix gently until smooth. Stir in the chocolate chips.

Bake in a preheated 350F oven for approximately 75 minutes or until inserting a toothpick it comes clean.

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Roasted Cinnamon Almonds

This recipe has a story…I used to buy this kind of almonds at Costco mainly during holiday time, and I’d go through many many jars. Initially my husband did not care for it, so I knew that the almonds were all for me and I had a sense of how long the almonds would last me. But one day he decided that he liked the almonds and I could see the almonds in the jars disappearing in front of my eyes very fast. That was not the issue…the issue was that Costco stopped carrying the product, and he even called the Costco buyer in Seattle. Well, that was the end of my cinnamon almonds until I searched the internet and saw many different versions of it. In the end, all worked for better. Not only I could manage the amount of sugar, the cost of these roasted cinnamon almonds came much cheaper than the Costco ones…so I am all happy again with my almonds. Be aware, these almonds are addictive! You cannot stop eating them once you start, so be careful…you have been alerted!

I took these almonds to work and a lot of people asked for the recipe, so here it is…


4 ½ cups almonds
1 egg white
1 teaspoon vanilla extract
½ cup sugar
¼ teaspoon salt
3 teaspoon ground cinnamon


Preheat the oven at 250F.

Add the vanilla extract to egg white and mix until slightly frothy. In another bowl mix the sugar, salt and the cinnamon, set aside.

Add the mix of egg white to the almonds and mix until all the almonds are covered with the egg white.

Add the sugar mix to the almonds covered with egg white and mix gently until all the almonds are covered with sugar.

Spread the almonds in prepared trays (I used 2 baking sheet) and bake for 1 hour at 250F, flipping the almonds every 20 minutes, so the almonds do not stick to the baking sheet.

Remove the almonds from the oven, let them cool completely and store in an airtight container.

Did you know that almond is not a nut but a drupe? A drupe is a fruit that has a fleshy part in the outside with a hard shell with a seed inside. So almond is mainly sold with shelled or unshelled.

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Red Bean Buns

This is a very simple recipe for Asian style sweet buns, they are so soft and tasty. The water roux method was used to accomplish the softness of the dough. I made the dough with the help of my Zojirushi bread machine, therefore it was very easy, simple and without mess…just let the machine do the work. It is great as a snack or as a breakfast treat.


Water roux
75 ml of water
15 g of bread flour

2 cups bread flour
¾ teaspoon salt
1½ tablespoon sugar
1 tablespoon dry milk
1½ tablespoon butter
1½ teaspoon dry yeast
1 large egg and complete to 100 ml with water

1 can of red bean paste


Water roux
Mix flour and water in a small saucepan. Cook over low to medium heat, stirring constantly until it reaches 65ºC/149ºF. The mix will turn to a paste and you can see the bottom of the pan.

Remove from heat, cover with a saran wrap film over the paste and leave until lukewarm.

Add the water roux and all the dough ingredients to the bread machine bucket according to the manufacture’s guideline. I let the dough cycle run for 2 times, making sure that the dough reaches a thin membrane. The dough will be slightly sticky. Let is rise for approximately 2 hours in a cover container or until it double its initial volume.

Punch down, knead the dough and form into a ball shape. Then divide into 16 equal portions. Gently flat the balls and fill it with the red bean paste. Shape the buns and place all finished buns on a baking pan. Cover the buns with saran wrap film and let rise until double in size.

Bake in preheated 350°F oven for about 12 to 15 minutes, or until golden brown.

Did you know that red bean paste was originated in China? The red bean paste is also called Azuki bean paste and is widely used in Asian cuisine, the paste can be very smooth or chunky (pieces of beans).

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Cinnamon Chips

This little treats are very simple and easy to make, it is low in fat but I have to confess…contain sugar. On the other hand it is loaded of cinnamon which is known to contain high amounts antioxidants. These chips can be served with ice cream, especially vanilla, or eaten just like that…but I must advise you…it is addictive, very addictive!


Lavash bread
3 tablespoons sugar
1 tablespoon ground cinnamon


In a plate or pyrex mix the sugar with the cinnamon. Cut the lavash bread so it will fit into the plate or pyrex containing the sugar and cinnamon mix. Spray the lavash with water and patch on the sugar mix. Repeat the procedure on the other side of the lavash. Cut into a smaller strips. Bake for 20 to 25 minutes at 275F. Let if cool and serve.
I usually make a bunch of it and store in a sealed container.

Did you know that cinnamon contain antioxidant activity? Moreover, it has been reported that cinnamon has a therapeutic effect in treating type 2 diabetes and insulin resistance.

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