Homemade Dulce de Leche Revisited
Medically reviewed by Christiana George Updated Date: December 17, 2022
I was all out of dulce de leche and really in the mood to make a yummy dessert for my Argentinian in-laws for Thanksgiving using this sweet Spanish caramel. What was a girl to do? Make some more of course. Now that I know I can make it in a slowcooker anytime I want, it makes it a lot easier. Just click on the photo below for the link to the recipe I used the first time.
The first time I made dulce de leche in a slowcooker, I followed the recipe exactly. It said to set the slowcooker on low for 9-11 hours. I set mine for 10 hours. The results were a light, creamy, sauce-like dulce de leche that was great for pouring over ice cream, crepes, pancakes, waffles, or my Mini Churro Donuts and Churro Crepes.
However, the consistency was not ideal for when I wanted to spread it on toast, or between a layered cake or fill cupcakes, like my Churro Cupcakes with Cinnamon Mascarpone Frosting.
Nor was it good to used in baking like when I made my Dulce de Leche Rice Krispie Treats, Dulce de Leche Stuffed Scones, and Dulce de Leche and White Chocolate M&M Cookies.
So I decided to experiment a little with the settings on the slowcooker to get the right consistency of dulce de leche I wanted. First I set in on high for 6 hours. When I went to get a sneak peek after 6 hours, I did not see the darker color caramel I was expecting. I put the cover back on and set it for another 6 hours on high. I went for a second look and it did indeed look darker. I did not take the jars out of the slowcooker yet, for the simple fact that I do not have the proper thongs and I didn’t want to risk another ride to the emergency room by sticking my hand in extremely hot water. So I left the jars sitting in the water overnight to cool off. In the morning I woke up to a glorious jar of the dark, thick, velvety smooth, dulce de leche of my dreams. You could stick a fork in it and it would stand straight up. Perfection! So I guess every slowcooker is not the same. I don’t care that it took me 12 hours to make, because it really didn’t take much effort, it’s homemade, and it was cooked in canning jars that are now sealed and can be saved for a later date to use in recipes or to give away as gifts for Christmas. The clear glass jars make it easy to monitor the dulce de leche for the results you want. So whether you like it more as a sauce or you want to use it for baking, go ahead and make some today. It’s good stuff!
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Blueberry Yum Yum Smoothie
I had never heard of a Blueberry Yum Yum dessert until one of my neighbors suggested I make it. Of course I did. It’s super easy and oh my, it is so delectable. It’s a no bake layer cake made with crushed Lorna Doone shortbread cookies, blueberry pie filling, whipped topping, cream cheese, powdered sugar, and pecans. What’s not to like about that? I thought it would be perfect to make as a dessert smoothie. Yeah, I know it’s not a healthy smoothie, but sometimes you have to be bad. You can use low fat whipped topping and cream cheese if it makes you feel better. Me, I’m sticking to the good stuff.
Williams-Sonoma contacted me to be a part of their Smoothie Week with their first installment being “Not Your Typical Smoothie”. I think this fits the bill. I am a dessert girl, so of course I had to make a dessert smoothie.
I used my Blentec to make this, but in all fairness it should work in any blender. If you don’t have a blender you should check out Williams-Sonoma, they have a sale on blenders and free shipping going on right now.
The cookies crumble fairly easy and I had pre-chopped the nuts, so it all worked smoothly. As for the pie filling, my neighbor had given me an industrial sized can of blueberry pie filling that I ended up freezing because I hadn’t used it all. Now, I had a good excuse to use it.
I left the frozen whipped topping for last and the milk. I added 1/4 cup because I like my smoothies thick, but you can add more if you like.
And that’s it. You can add more cookie crumbles or pecans to the top if you want. It makes one 12 oz. serving or two 6 oz. servings. Depends how greedy you are. It is really good though, so I would keep it all to myself. It tastes just like the dessert, except in a drinkable form. Enjoy!
Blueberry Yum Yum Smoothie
by The Sweet Chick
Prep Time: 10 minutes
Keywords: blender dessert snack beverage blueberry pie filling Lorna Doone Cookies whipped topping shake American
Ingredients (2 servings)
- 10 Lorna Doone shortbread cookies
- 1/4 cup chopped pecans
- 1/3 cup blueberry pie filling
- 2 oz. cream cheese
- 1/4 cup powdered sugar
- 1 cup frozen whipped topping
- 1/2 cup milk (or less, if you want a thicker smoothie)
Instructions
Add the cookies and pecans to your blender and pulse until cookies become crumbs.
Then add pie filling, cream cheese, and powdered sugar. Pulse until smooth.
Lastly, put in the whipped topping and milk. Pulse until well blended.
Pour and serve immediately.
Notes
This recipe makes one 12 oz. serving or two 6 oz. servings.
Although Williams-Sonoma contacted me to participate in their Smoothie Week, this is not a sponsored post. All thoughts and opinions are my own.
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