Salted Caramel Affogato
plus an iced salted caramel macchiato & small batch chocolate chip muffins
Happy Friday! This week I was a little all-in on ice cream and coffee, simply because it’s getting warmer and I loooove coffee. So let’s get into it!
salted caramel affogato
cold salted caramel ice cream + hot espresso


The perfect way to enjoy ice cream. All you need is cold ice cream + hot espresso - it couldn’t be easier. Here I used salted caramel ice cream and toasted coconut for some more flavor - but you could really use any ice cream flavor here, any toppings, and any flavored espresso. The (delicious) possibilities are endless. Buut as for why this is the perfect way to enjoy ice cream - it’s because the hot espresso starts to melt the ice cream, and the ice cream cools down the espresso, so you’re left with half-melted, perfect-temperature ice cream and a little caffeine boost to go along with it.
iced salted caramel macchiato
salted caramel sauce, milk + espresso


I don’t know how it’s taken me so long to make a recipe for this since it’s one of my absolute favorite espresso drinks. And nooo it’s not a *true* macchiato, but it’s a fun layered drink and it’s commonly known as a macchiato, so that’s why we’re calling it one here today.
This is just a simple macchiato that combines milk (use your milk of choice - I used oat milk!), espresso, and my super easy, super delicious homemade salted caramel sauce. Using salted caramel instead of regular caramel gives this drink a ton of depth and flavor and makes it so it doesn’t taste insanely sweet.
small batch chocolate chip muffins
moist muffins loaded with mini chocolate chips


These are my perfect chocolate chip muffins that just so happen to be small batch. They’re made with a super moist muffin batter that’s loaded with mini chocolate chips and baked off with a simple streusel for some added crunch on top. My secret ingredient for these is kefir which I have found to provide the *best* muffin texture. But you could use any pourable yogurt or buttermilk here as well.
Also, a couple of tricks for getting tall muffins -
Rest your muffin batter. This is completely optional, but if you have 30-60 minutes to spare for baking off your muffins I recommend it! Letting your muffin batter rest allows time for the flour to absorb more liquid - leaving you with a higher-rising, more flavorful muffin.
Fill the liners up allllll the way. I feel like we’re all taught to only fill muffin liners 2/3 of the way full, but go ahead and fill the liner all the way for a taller muffin!
Start high, end low. At the start, bake your muffins at 425F for 5 minutes, then, without opening the oven door, drop the temperature to 350F and bake until the muffins are done. The hot temperature at the start causes a fast-rising spring in the muffins.
june’s exclusive recipe: roasted strawberry ice cream bars


New for paid subscribers is these strawberry ice cream bars! Instead of just throwing some regular strawberries in these I decided to roast them. Roasting the strawberries not only makes them softer and more jammy in texture, but also brings out more of their flavor. These ice cream bars are sandwiched by puff pastry to give you a flaky, buttery crunch to go along with the *thick* layer of ice cream.
my current favorite: hazelnut mocha muffins


Clearly I’ve been all in on coffee this week, which brings me back to these hazelnut mocha muffins. They’re made with a super moist espresso chocolate cake, soaked with more espresso & topped with a nutella whipped cream - could they get more dreamy than this?
..aaand that’s all for this week! Thanks for reading!
happy baking!
♡ erin
aaand if you’re still reading, p.s. next weeks’ new recipe is pistachio cookie ice cream sandwiches :)