Caramel Apple Cheesecake Bars

I'd forgotten how good it feels to make a recipe for no good reason but to enjoy it and relax. I had all the ingredients for this one so instead of going out and spending money (my original plan was to browse at the new Trader Joe's in Shoreview) I stayed home to make this many-step recipe and then a nice dinner.

 

 

These bars started with a cookie crust that needed to bake for 15 minutes. While that baked I whipped up the streusel topping, the apple mixture, and then the cream cheese filling. All of these layers went on top of the warm cookie crust and then baked for another 30 minutes.

 

And then I made the caramel sauce, which was a trial. The first sauce attempt was too pale. The second sauce attempt burned. The third was a charm. It is muy gooey and almost candy-like. I had to re-melt it a bit to spoon it on top of the finished bars.

It's just plain cruel torture to let something cool completely. And then I finally decided that I should refrigerate the bars because of the cheesecake layer. So just a little while ago I cut into the bars. Yum. My dear husband said it tastes like apple pie but better because of the caramel and the cookie bottom.

So my taste tester gives this a thumbs up. I'm glad because we have a lot of bars to eat up! Or share :)

Click here for the stolen recipe for Caramel Apple Cheesecake Bars.

 

Posted with Blogsy

Chocolate and Peanut Butter Cheesecake Bars

I've fallen out of blogging. I've been cooking but everything's been on repeat.

I felt like baking today though! I also wanted to make a little something for a gift.

I had to revise the original recipe because I couldn't find chocolate graham crackers at both stores I went to today. I could have used Oreos but I didn't feel like dirtying my food processor. Graham cracker crumbs come nice and easy in a box, all ready.

The first piece is always messy looking, so just picture these a bit neater and precise. And then imagine that piece inhaled, because that's what I did with a glass of milk.

Do you know why I often make cupcakes and not other impressive desserts? You can taste test cupcakes! You can't taste test a 3 layer cake! Bars are also my friend. We can cut into them, enjoy a taste, and then I can cut up the rest and put them on a pretty plate.

These cheesecake bars are not overly sweet. The peanut butter is subtle. The chocolate glaze is a nice crackle of sweetness on top. So yes, they are good!

Click here for the stolen recipe for Chocolate and Peanut Butter Cheesecake Bars.

 

Posted with Blogsy

Triple Berry Jam and TB Cheesecake Bars

 

I am new to canning. I made freezer jam last summer with fresh berries but I didn't think I could complete the canning proccess on my glass top stove. I went to a canning demonstration with my friend Ann at Williams Sonoma and I asked about what I would need to change for my appliance. The canning "expert" was of the opinion that if I can keep a pot of water at a constant boil there is no reason why I can't can! So I accepted the challenge and hope that I won't kill anyone with my canning :)

I couldn't buy one of the cheap canning pots at Walmart (Granite Ware) because they are a thin porcelain that could melt on my glass top. Doh! So I looked online for suggestions.. I found one lady who cans using her ordinary stockpot and pasta insert!

I gave it a try. I followed all of the regular directions otherwise- boiling the jars and metal lids, cooking the fruit mixture, and boiling the filled jars for 10-12 minutes to complete the process. I used the recipe inside the pectin box.

 

I did make two minor mistakes. I forgot to stir the jam once the mixture was in the jar AND I forgot to wipe the rims of the jars after they were filled. I don't think either had any effect on my end product. I made low-sugar strawberry jam a few days later and didn't forget these two things. The jam still looked separated so I don't think it's really a big deal. You just stir when you first open the jam! Same recipe source.

 

The canning process? Easy enough. I heard the distinctive POPS! as the jars sealed. I didn't hear all eight pops, but I was a bit busy washing the ton of dishes afterwards so maybe I missed some of them.

And it tastes delicious! I had some jam that didn't fit in my prepared eight half pint jars so I waited for it to set a bit and then spread it on some toast. Delicious! I used a low sugar pectin, which required only 4 cups of sugar for this batch. Four cups sounds like a lot but not when compared with the regular jam recipes. My jam is still REALLY sweet.

I think I had three pieces of toast this day. Shhhhhh!

A few days later I had an urge to bake something. I googled recipes that use jam and found this recipe from a blog that I'm very familiar with. (I think that's key in finding great recipes. I don't just trust any one anymore- too many lost ingredients and energy spent with loser recipes!)

The best part? Low fat recipe! Low guilt :) This only made a small pan of cheesecake bars. Plenty for Jim and I to nibble on it for a few days!

 

The cheesecake bars again..

 

I loved that this recipe used Greek yogurt. I appreciate the graham cracker crust but I think it could use a bit more! I also think the cheesecake part could use a tiny bit more sugar (the blogger noted this too) but my husband said it was just fine. I guess as long as you get jam in each bite you don't really notice!

A very good recipe. A keeper!

Click here for the stolen recipe for Strawberry Swirl Cheesecake Bars. (It doesn't matter which kind of jam you use!)

So of course my son is refusing to try the jam. I kind of figured he wouldn't like the Triple Berry (seeds) so I made the plain strawberry, which looks like the stuff we buy from the grocery store. He wouldn't have any on HIS sandwich today. I don't feel too offended because he's just that way sometimes- sometimes he just likes the peanut butter, no jam. I'll be ready when he wants jam in his sandwich again!

My PB&J with strawberry jam!

 

Posted with Blogsy

Salted Caramel Cheesecake

I tweaked this recipe quite a bit based on the comments/reviews from the original blogger.  

My changes:

1. I used the crust recipe from the back of the graham cracker crumb box.  The original recipe would have been way too hard (too much butter) and salty.
   
2. I didn't put any salt in the filling.  I figured the salted caramel would be enough salt.
   
3. I decreased the sugar from 1 1/4 cups to about 3/4 cups.  It seemed like way too much when you figure the dulce de leche is already sweet,
   
4. I used my trusty salted caramel sauce recipe.  Why mess with a good thing?
   

The cheesecake was wonderful!  Not too sweet but sweet enough with the sauce.  Everything was PERFECT.  Wouldn't change a thing!

So basically it's a caramel cheesecake.  Jim said its the best cheesecake he's ever had!  Better than the Cheesecake Factory.  That's some high praise coming from him.

Now what to do with the rest of it?!  Freeze it (:  Save some for my foodie BFF's at work (:

Click here for the stolen recipe for Salted Caramel Cheesecake.

Am I Irish?

Irish food and desserts invaded the food blogs that I read like a week ago. The bloggers were all getting ready for St. Paddy's Day and making their goodies, with enough time for the rest of us to bookmark and then prepare their recipes.

Originally I was going to make Irish Car Bomb Cupcakes again but I wanted to try something new. So I went with the same idea but in cheesecake form.

The Oreo crumbs are mixed with the Irish Whiskey, the cheesecake is actually two kinds- one with chocolate and Guinness, and the other with Bailey's. So you have three different kinds of booze to make these extra special and boozey.



I also made Milk Chocolate Guinness Ice Cream. This recipe was also circulating around the food blog world, and I was buying Guinness anyway so this ice cream was perfect. I make ice cream in this house and I usually am the one who chips away at it, James only likes plain chocolate and Jim is a fan but he's content with one taste and then moves on. I thought maybe maybe if this ice cream was good that Jim would have more than one serving.


I think he's going to have seconds :)

Click here for the stolen recipe for Irish Car Bomb Cheesecake.

Click here for the stolen recipe for Milk Chocolate Guinness Ice Cream. Originally from the Ice Cream God, David Lebovitz!

Thanksgiving

It's amazing how little time it takes to scarf down all that food, all that love, energy, and time spent cooking for two days. Was it worth it? Of course! I was very happy to try so many new recipes. I don't think a single one really disappointed. My cranberry walnut rolls weren't light and fluffy, but kind of dense but still good. It was one recipe I wouldn't repeat as is. I wonder if I kneaded too much? Anyway, lots of good food. And I made my own gravy! Very proud and happy :)


OH! And my husband made both desserts. I can't make any claims on those. He did a fabulous job!


Appetizer-

Stuffed Mushrooms

Meal-

Pioneer Style Herb Roasted Turkey with Sage Gravy

Unfortunately, I didn't get any "after" pictures of the turkey. This is the 20 pounder slathered in herb butter. James declared it "yucky" looking.

The turkey ended up with a fabulous brown crust. It was darn pretty. I am so regretful that I did not get one little picture. Oh well. I have something better- leftovers!

Pioneer Woman's Creamy Mashed Potatoes- These were great because I made them ahead of time and just stuck them in the oven while the turkey rested.


Brussel Sprouts Gratin- This isn't a picture from tonight's gratin. I was flying around the kitchen at the very end and didn't take a picture of the gratin or the turkey. Bummer.



Sourdough Stuffing with Carmelized Onions and Apples

Framboise Cranberry Sauce

Cranberry Walnut Rolls

Dessert-

Jim proudly serves up his creations.

Pumpkin Cheesecake

Chocolate Pecan Pie

We are all satisifed and full. Our guests all went home with plenty of leftovers. That 2o pound bird was more than enough for our meal and many others. Happy Thanksgiving!

Pumpkin Cheesecake with Gingersnap Crust

Getting ready for Thanksgiving! I tried this recipe out last week, making it into mini cheesecakes that we could munch on all week. I also took two dozen of these babies to work. They were quickly devoured :)





We have declared them a success and will make the full sized cheesecake for Thanksgiving Day. Yay!

Click here for the stolen recipe for Pumpkin Cheesecake with Gingersnap Crust.

Blackberry Cheesecake

Cub has blackberries, 2 for $1. ONE DOLLA! So I bought four packages and didn't have a plan. I figured ice cream or jam. The very next day Pioneer Woman posted a Blackberry Cheesecake recipe as if she read my freaking mind about blackberries.

I decided to go mini and freeze most of them. I also decided to make half a recipe since I also have banana bread and zucchini bread I can make (and freeze, give away probably too.)




Jim and I had a mid afternoon snack of one mini each. We are freezing the rest- probably for tomorrow! Ha.

The cheesecake is the easiest, basic (and very creamy) cheesecake recipe yet. I can see myself making this one again and drizzling hot fudge sauce on it. Or some other fruits. Endless possibilities- thanks PW!

Click here for the stolen recipe for Blackberry Cheesecake.

My modifications- mini cheesecakes at 375 for 15 minutes. I drizzled the sauce on each cheesecake and refrigerated for an hour before popping them out. I baked the second round of cheesecakes soon after.

Oh! And another use for my pancake pen- I put the cheesecake batter in the pancake pen and I was able to squirt out the batter so neatly and quickly. LOVE!

Cheesecake Stuffed Strawberries

This recipe isn't so much a recipe but a concept. I actually "cheated" just like the blogger I stole this from and I used a prepared cheesecake filling. So it was REALLY easy. The strawberries are hollowed out, a little cheesecake filling is spooned inside, dredge the filled strawberry in some graham cracker crumbs, and then drizzle the chocolate on the strawberry. Done!

We're strawberry picking next week... I think I might need to make some of these!

Click here for the stolen recipe for Cheesecake Stuffed Strawberries.

Pumpkin Spice Cheesecake Brownies

I guess I was on a pumpkin craze in the fall. I made these in September. I remember that they were good and my husband appreciated them. I just knew that chocolate and pumpkin would go well with each other and these were great. Why haven't I made these again?! Too many recipes, too little time.

Seriously, I think I have several hundred recipes bookmarked. I think I need to make a goal of organizing and prioritizing them!

Click here for the stolen recipe for Pumpkin Spice Cheesecake Brownies.

Pumpkin Cheesecake Bread

I am sworn to secrecy on this recipe but I just wanted to drool over the picture again. Pumpkin goodness!!

Chocolate Cheesecake

I made some mini chocolate cheesecakes for a friend's birthday. Yum.

There is no online recipe to link to- ask me if you want me to send you a copy of the recipe. It is from my Better Homes and Gardens Baking cookbook.