Crafted Confections at Urban Coffee Lounge!

We are so excited to announce that starting April 26th, you will be able to get your Crafted fix at Urban Coffee Lounge (both locations!) every day!

UCL offers amazing espresso drinks, has a great tea selection, and also serves beer and wine. On Wednesday's they do live music in the evening making it a great spot to meet with friends, or have a date night.

They will be rotating treats, so make sure to visit often, and try everything. Here is a list of what they will be offering to get you excited:

Salted Brown Butter Chocolate Chip Cookies
Theo Chocolate Cocoa Nib Brownies
Malted Milk Bar
Salted Caramel Pretzel Bars (new!)
Salted Caramel Rice Krispy (new!)
PB Sammy (new!)
Cocoa Sammy (new!)
Cardamom Vanilla Bean Scone (new!)
Stumptown Espresso Scone (new!

Also, they use our delicious caramel sauce for their caramel latte, you've got to try it! 

RECIPE: Salted Caramel Pudding

When I was younger, one of my favorite things was when my mom would take us to the grocery store for homemade pudding. My sister and I followed a routine, I'd get chocolate and she'd would get butterscotch. We never thought to try anything different. Using that as inspiration, I consider this recipe the next evolution. It caters to my "grown up" palette, and avoids producing a treat that is overly sweet. You'll need a full jar of our Fleur De Sel for this recipe but it makes a lot of pudding. A perfect dessert for entertaining your friends!


Makes 8 large servings

3 cups whole milk
1/4 cup cornstarch
1/3 cup sugar
5 egg yolks
3/4 cup Crafted Confections Fleur De Sel Caramel Sauce, heated until thin consistency.
1 tablespoon vanilla extract
3 tbsp unsalted butter
1/2 tsp kosher salt

Cookie Crumble:

1 cup chocolate cookies (I like to use Oreo's)
3 tbsp unsalted butter, melted
1/2 teaspoon salt

Lightly sweetened whipped cream (1/2 cup whipping cream + 2 tbsp powdered sugar)
Crafted Confection's Fleur De Sel Caramel Sauce
Fleur De Sel Salt


Cookie Crumble: 

1. Put cookies in a food processor, pulse until fine. If you don't have a food processor, just crush them up as finely as possible.
2. Pulse in salt.
3. Pulse in butter, until distributed evenly.

Salted Caramel Pudding:

1. In a medium sauce pan, heat up 2 1/2 cups of milk over medium heat.
2. While milk is heating up, in a separate bowl, combine yolks, sugar, corn starch, and 1/2 cup milk. Whisk until smooth. 
3. Once the milk in the sauce pan is hot, SLOWLY pour half of the milk into the egg/starch mix, while constantly whisking. You want to do this very slowly so the eggs won't start to cook. 
4. Once half is whisked in, whisk in the salted caramel sauce. Slowly whisk the caramel mix back into the sauce pan over medium heat. 
5. You will want to whisk this mixture constantly until it thickens up, and you see the first bubble (cooking off the starch taste). DO NOT WALK AWAY. Keep stirring, so you don't end up with scrambled eggs in your pudding.
6. Once you see the first bubble, take off heat and stir in vanilla, salt, and butter. 
7. Pour through a fine strainer into a metal bowl, discarding any overcooked bits. Put saran wrap over the pudding, touching the saran wrap to the pudding so a skin doesn't form.
8. Let cool/thicken for 4-5 hours in the fridge. 

Whipped Cream:

Whisk the cream until peaks start to form, add in powdered sugar and continue to whisk until stiff peaks form. Keep in fridge until ready to use.


1. I like to use clear glasses (stemless wine glasses work great!) to show off the layers. In each glass, put a couple scoops of cookie crumble at the bottom, gently pressing the crumble into the glass.
2. Next, layer with pudding. About 1/2 cup per glass. 
3. Next spoon some Crafted Confection's caramel sauce over the top. Microwave the sauce so it is easily spoonable.
4. Top with a scoop of whipped cream, cookie crumble, and a pinch of Fleur De Sel salt. 
5. Keep in fridge until serving. Best served day of assembly, but can be made the day before.

Tag us and show me your Salted Caramel Pudding creations! #CraftedConfections.

March 16, 2017


RECIPE: Stout Brownies with Bourbon Caramel!

In celebration of St. Patrick's day, we're sharing the perfect dessert for the end of your Irish meal. This boozy dessert features stout beer as well as our Bourbon Caramel Sauce.

1 cup stout
12 oz. bittersweet chocolate
10 oz. unsalted butter
1 1/2 cups sugar
3 large eggs
1 tablespoon vanilla extract
3/4 cup all purpose flour (sifted)
1 teaspoon kosher salt

Crafted Confection's Bourbon Caramel Sauce


1. Pre-heat oven to 350 degrees F. Grease an 8"x8" pan. I like to line my pan with foil or parchment, and use pan spray so it easily pops out.
2. Put the stout in a small sauce pan, on medium high. Once boiling reduce down to simmer, and reduce until it is 1/2 cup.
3. Put butter and chocolate into a metal bowl, over a double boiler. Stir occasionally until it is completely melted. Alternatively, you can do this in the microwave. Make sure to heat slowly so you don't burn the chocolate.
4. While chocolate mixture is melting, in a large bowl whisk together the sugar and eggs, until pale yellow in color.

5. Slowly whisk in the chocolate mixture into the egg/sugar mix. Do this slowly, so the eggs don't get hot too quickly. Whisk in reduced stout.
6. Once completely mixed in, whisk in flour and salt.
7. Pour mixture into pan and put into oven. Cook for 40-50 minutes until the top starts to crack.
8. Let cool completely. I like to throw my cooled pan into the fridge for an extra 15 minutes or so, so I can cleanly cut the brownies. 
1. Microwave your Bourbon Caramel to your desired consistency. 
2. Place one brownie on serving plate. Microwave for 20-30 seconds.
3. Take the brownie out of the microwave, and drizzle the bourbon caramel with a squeeze bottle, over the brownie. 
4. Serve immediately. You can also add a scoop of ice cream to make this even more indulgent. It is a holiday after all ;)

Tag us and show me your brownie sundaes! #CraftedConfections.
March 09, 2017


RECIPE: White Wine Poached Pears with White Wine Caramel

I admit, last week's recipe was on the indulgent side. This week I am sharing a (nearly) guilt free dessert recipe - Poached Pears! I love-love-love poaching pears in a white wine spiced syrup! Plus, this is a great recipe to follow up and balance out a particularly heavy meal (pasta, steak, etc.). It's light, refreshing, yet infused with a ton of flavor. Drizzle yours with our White Wine Caramel Sauce to deliver more depth, and a great buttery texture.


4 firm bartlett pears
3 cups sweet white wine (We used a Late Harvest dessert wine from Alexandria Nicole Cellars)
4 cups water
1/2 of a lemons worth of zest
1/2 of a lemons worth of juice
1 cinnamon stick
1 tsp. ground cardamom
1 vanilla bean, split and scraped (make sure to use the pod in the mix)
2 cups sugar
Crafted Confections White Wine Caramel Sauce


1. In a pot, put everything in besides the pears and sugar. Turn on medium high heat.
2. As the poaching liquid is starting to simmer, carefully peel the pears. Leave the stem intact for presentation.
3. Put the pears into the poaching liquid, uncovered.
4. You will want to cook the pears to the point where a knife could easily slide in. About 7-10 minutes. Check periodically, you do not want to overcook the pears or they will be super mushy and nobody wants that. 
5. Once the pears are cooked, carefully take them out of the poaching liquid and put each one in a serving dish, standing up. If you are having trouble standing them up, you can cut the bottom a little bit, giving it a flat base.
6. Next, add the sugar to the poaching liquid. Continue cooking until the liquid is reduced by half. 
7. Once the syrup is thick (you can check this by seeing if it will coat the back of a spoon), pour about 1/4 cup over each pear.
7. Gently heat the White Wine Caramel Sauce in the microwave. It doesn't need to be super thin, as it will melt more once it hits the pears.
8. Spoon the caramel over each pear. I did two generous spoonfuls over each pear. Enjoy!

*You will have a bunch of syrup left over. You can keep this in the fridge for MONTHS! You can mix some in sparkling water/cocktails, spoon some in yogurt, or over any sweet breakfast you make! Lots of options, and it tastes so yummy!

Tag us and show us and show us your poached pears! #CraftedConfections. Also, I'm sorry I teased you last week that we would be announcing our spring seasonal this week. Unfortunately, our labels are a little behind at the printer and won't be ready until early next week. 

March 02, 2017


RECIPE: Brie + Sour Cherry Toast with Sage Caramel

Since entering the pastry industry I've always been drawn to desserts using herbs, and now I incorporate them whenever possible. Eight years ago I began making a version of our current Sage Caramel Sauce - crazy! The flavor profile of the Sage Caramel Sauce is so versatile, I love using it over lighter fruit desserts, but I bet you didn't know it pairs great with cheese too! Give this simple recipe a try, and I promise your friends and family will be impressed!


1 loaf of crusty bread (I used an olive oil french bread, but a baguette would be great too)
Sour Cherry Preserves (These are my favorite)
Crafted Confections Sage Caramel Sauce
Olive Oil
Salt & Pepper
Finishing Salt


1. Preheat oven to 400 degrees F
2. Cut slices from the bread loaf about 3/4" thick. Brush with olive oil, and sprinkle a little salt and pepper on each.
3. Put bread slices in oven until toasted, about 5-7 minutes.
4. Take out of the oven, spread on a layer of the sour cherry preserves. 
5. Cut slices of brie as long as the bread. Place one piece, in the middle of each slice. It won't be covering the entire surface of the bread, don't worry, it's plenty. 
6. Put back into oven until cheese is fully melted. About 10 minutes.
7. Pull from oven. Let cool for five minutes. Take each slice and cut how desired. Since my slices were larger, I cut diagonally. If you are using a baguette, the small rounds you started with are great. 
8. Gently heat the Sage Caramel Sauce in the microwave until it is pourable. Using a squeeze bottle, or spoon, drizzle the caramel over each piece. 
9. Sprinkle a bit of finishing salt (you know how I love my flakey sea salt!) and enjoy.

Tag us and show us your fancy toast! #CraftedConfections. Also, don't forget to join our email list! We will be sending out our first email along with news on our Spring Seasonal!
February 23, 2017


RECIPE: Caramel Rice Krispies

Today's recipe is QUICK. I'm talking about five minutes of prep, five minutes of cooking and YOU ARE DONE! Packed with so much more flavor and depth than the typical Rice Krispie, these aren't just for the kids! I may or may not know, because I've had three today. 

Rice Krispies:
2 oz. unsalted butter
3 oz. Crafted Confections Caramel Sauce. I used Fleur De Sel but IPA, Bourbon, and our Seasonals (Spiced Apple and one new flavor coming soon), would all work perfectly.
10 oz. bag of mini marshmallows (I prefer mini as they melt faster)
6 cups of rice cereal

Optional, but if you are using our Fleur De Sel, or Bourbon, some flakey salt on top is great. Maldon, or I like Saltworks Cyprus Flake.


1. Grease an 8"x8" pan. I like to line my pan with foil or parchment, and spray pan spray all over it so it easily pops out.
2. Melt the butter over medium heat in a large pot. While butter is melting, put the Crafted Caramel Sauce in the microwave, and microwave in short intervals stirring in between, until you get a thin consistency.
3. When butter is melted,  turn heat to medium low. Stir in marshmallows until melted.
4. Gently stir in Crafted Caramel Sauce.
5. Once combined, take off heat, and quickly stir in the rice cereal. You will want to do this fast. The longer you take, the messier the whole process gets.
6. Pour mix into pan. I like to use a flat metal spatula to push the mix evenly in the pan.
7. Let cool. 
8. Pull out of pan and cut. I like to cut four 2" strips vertically, and then cut four 2" strips vertically, giving me 16 mini treats.
9. If you decide to garnish with flakey salt, now is the time. I like to wait until after I cut it so I feel like I can control exactly where the salt goes. Lightly sprinkle a little to each square. Garnishing salt has so much flavor, you don't want to go too crazy.

Tag us and let us know what caramel you used to make these sweet treats! #CraftedConfections.

RECIPE: Iced Salted Caramel Mocha

Thank God It's (almost) Friday!
Since becoming a mom, coffee has been a morning routine necessity! Nothing’s better than a perfect cup of hot coffee, but after tending to Hazel I always came back to cold coffee. And let’s be honest, reheating coffee in the microwave just isn’t the same. I’ve now moved to grabbing cold brew out of the fridge for iced drinks - since they hold up so much better and it’s all I have time for. Enjoy this quick and easy recipe, and feel like you've treated yourself to something special from a fancy coffee shop.


1/2 cup cold brew coffee (I make my own, but you can grab some from my friends at Anchorhead Coffee that is AMAZING)
1/2 cup milk
2 TBSP Crafted Confections Fleur De Sel Caramel
1 TBSP chocolate sauce (any will do, I love this recipe, I always have a jar in my fridge)

Lightly Sweetened Whipped Cream:
1/4 cup heavy cream
1/2 TSP powdered sugar
1/2 vanilla bean, split in half, scrape the seeds

Crafted Confections Fleur De Sel Caramel Sauce
Fleur De Sel Salt (or any chunky salt, Maldon is also great)
Sprinkles (optional, but great for holidays, or just for fun) 


1. Pour cold brew into microwavable cup. Put in chocolate and caramel sauce. Microwave in short intervals, stirring in between. You want the chocolate and caramel to be completely dissolved.
2. Pour cold brew mix into serving glass. Pour milk into serving glass.
3. Set glass in fridge, make the whipped cream.

Whipped Cream:
1. Pour heavy cream in small bowl and whisk until light peaks form. Normally I whisk everything on my KitchenAid, but this is such a small amount it will whip up fast. 
2. Once light peaks form, add in powdered sugar and vanilla bean. Whisk together until firm peaks form.

Pull out glass from fridge, top with ice. Top with whipped cream. I like using a cookie scoop for my whipped cream so I can get the perfect mounded shape to top my drink with. Using a squeeze bottle or spoon, lightly top the cream with caramel. Sprinkle with a pinch of chunky salt and sprinkles. Enjoy!

This recipe is easy to double or quadruple and keep in the fridge (coffee mix and whipped cream separate) so that you can quickly whip it up whenever you'd like. 

I would love to see any pictures of your version of this magical drink. Make sure to tag us, or you can use the hashtag #CraftedConfections.

Crafted Confections at Lolli and Pops!

We are so excited to finally announce that you can now find Crafted's top selling caramel sauces (Fleur De Sel, Bourbon, and Spiced Apple Cider) at all Washington Lolli and Pops locations! 

The Lolli and Pops stores are gorgeous, and a dream to visit. Take a look below at the Washington stores, you will fall in LOVE!

Lolli and Pops, Westfield Southcenter

Lolli and Pops, Westfield Southcenter

Lolli and Pops, The Bellevue Collection

Lolli and Pops, Alderwood Mall


RECIPE: Banana Foster French Toast with Crafted Caramel!

Our first recipe we wanted to share, is this DELICIOUS Banana Foster French Toast using our signature Fleur De Sel Caramel Sauce! This dish is everything weekend dreams are made of! 


French Toast:
  • 1 loaf of rich bread (we used challah, but brioche would be delicious as well)
  • 3 whole eggs (lg.) and 3 yolks (save the whites for Monday's healthy breakfast ;) )
  • 1/2 cup whole milk
  • 1 vanilla bean, split in half, seeds scraped out
  • 1 tsp kosher salt

Rum Sauce:

  • 1/2 cup dark brown sugar
  • 1/2 cup unsalted butter
  • 3 TBSP rum (the alcohol will cook off so it is kid friendly, however if you don't want to use it, just omit)
  • 1/2 tsp kosher salt
  • 3 bananas, sliced



French Toast:
1. Slice the bread about 1/2" thick, set aside.2. Whisk together the eggs, yolk, milk, vanilla bean, and salt.
2. Dip each slice of bread into the mixture, each slice should be soaked with the mixture.
3. Heat a medium size skillet over medium high heat, throw in a couple tablespoons of butter.
4. When warm, put bread slices onto skillet. Cook for 2-4 minutes on each side, you are looking for that beautiful browning on each slice.
5. This might take you a couple rounds depending how many slices you have, to keep slices warm, put in a warm oven (200 degrees F) until you are ready to eat.

Rum Sauce:

1. In a small sauce pan, melt butter over medium high heat.
2. Once butter is melted and slightly bubbling, whisk in brown sugar. 
3. Once sugar is dissolved, toss in the rum and salt. Let mixture come back to a light boil, cooking off the alcohol.
4. Turn down heat to medium, add in sliced bananas, cook until your desired texture. The longer you cook, the softer the bananas will be.
5. Once done, keep on medium-low heat until ready to eat.

Bruleed Bananas (optional):

If you have a culinary torch, this is the perfect time to use it! For each serving, dip about 5 slices of banana in sugar on one side. Quickly torch each side that the sugar is on, until you see the sugar start to caramelize.


  • Lightly microwave your Crafted Caramel Sauce, you can make it as thin as you want, but I like ours just slightly warmed up so it holds it shape on the plate.
  • If you have a kitchen squeeze bottle, that is ideal for presentation. If you don't, no worries, you can just spoon it over the plate. If using a squeeze bottle, I like to do a generous zig zag pattern on bottom of plate.
  • Put one slice of bread horizontally on plate, and one laying on top vertical.
  • Using a ladle, pour desired amount of sauce over french toast.
  • If using bruleed bananas, lay over vertical piece of french toast.
Voila! You are done! Enjoy!

I would love to see any pictures of your creation of this tasty breakfast. Make sure to tag us, or you can use the hashtag #CraftedConfections. 

May 10, 2015


Happy 2017!

Happy New Year everyone! 

I know I'm a little late on that, but we have been swamped over here! Learning to juggle Crafted with being a new mom has been difficult, yet so rewarding. I think I've finally found my new normal and am very much looking forward to an amazing professional + personal year ahead. 

Crafted has lots of big plans in the works! Some fun stuff we have been working on:

-Expanding our wholesale customers (one that I'm SUPER jazzed about will be announced on Friday!)

-Developing a new pastry menu - some of which will be carried by us at farmers markets and some that will be wholesaled out to our favorite cafes.

-Speaking of markets... we plan on doing Juanita again, as well as adding one or two more to the line up. With adding markets, I've officially decided its time I step back from working the markets (tear!) to focus on growing Crafted, and spending time in the kitchen. We will be looking to hire an employee to work all of the markets + some events in spring - spread the word!

-Our spring seasonal caramel sauce will be released in March. I always hate seeing the Spiced Apple Cider Caramel Sauce go, but I'm so excited about the new flavor, and we can't wait to share it with you.

-Our newsletter will officially launch when the spring seasonal is released. Sign up at the bottom of our homepage! 

-Lastly, on Thursday's, we will be posting weekend worthy recipes that use our caramel sauces and other treats.

Thanks for reading! Come back and visit on Thursday to check out our first recipe.