Salted Caramel Cheesecake

This is by far my favorite cheesecake ever! The cheesecake is super creamy and the caramel sauce that's drizzled on top, it's to die for.

• One 9 inch graham cracker crust:
• 6 Tablespoons butter, melted
• 1 1/2 cups crushed graham crackers
• For the Cheesecake:
• 2 pkgs (16oz) cream cheese
• 3/4 cup packed brown sugar
• 3/4 cup heavy whipping cream
• 3/4 cup sour cream
• 1 1/2 Tablespoons pure maple syrup
• 4 eggs
• Salted Caramel Sauce:
• 3/4 cup heavy cream
• 1/2 cup packed brown sugar
• 1/2 stick of butter
• 1 teaspoon sea salt
• 1/2 cup pure maple syrup

Preheat the oven to 350 degrees. Blend the melted butter with the graham cracker crumbs. Press onto the bottom of a 9" pan. You can use a spring form pan if you want it to come out nicer. Bake for 10 minutes. Take out and let cool. Turn oven down to 325. Beat the cream cheese until light and fluffy. Mix in the sugar, sour cream, whipping cream and maple syrup and beat until blended. Scrape down the sides and add your eggs. Scrape again and beat until there are no lumps. Pour the batter into your pan. If you are using a spring form pan cover the bottom and sides with aluminum foil. Put your pan into a larger oven tray or pan that has sides at least 1 inch. Place pan and tray in oven and carefully pour boiling water onto the oven tray until the water reaches about half way up the pan. Bake for about 70 minutes or until set in the center. Remove from oven and leave in water bath for about 15 minutes. Cool on wire rack. Chill in fridge for at least 8 hours, or better yet, overnight. 

To make the salted caramel: pour all of the sauce ingredients into a heavy 4 quart pot. Bring to a boil and then turn to low and let simmer for 18 minutes or until it has thickened slightly, stirring occasionally. Let cool before putting on your cheesecake.

Recipe adapted from:

http://bitterbaker.com/salted-caramel-cheesecake/

Caramel Apple Egg Rolls

We recently moved to a new home and have been blessed with not one, but two Apple trees! And they produce the most amazing red apples, and a few of them are even worm-free. I've been trying to figure out different ways to use up the many apples we pull off the tree every week and came up with this eggroll recipe. Super easy and so delicious! 🍎

• 2 medium apples, cored and chopped (I left the skin on)
• 2 Tablespoons butter
• ¼ cup packed brown sugar
• 1 teaspoon cinnamon
• 6 egg roll wrappers
• Caramel sauce for dipping
• Powdered sugar for dusting

In a frying pan over medium heat, melt the butter. Add the brown sugar and cinnamon and stir until well blended. Add apples. Cook until apples have softened, about 5 minutes. Remove from heat and let cool. Fill egg roll wrappers with about ¼ cup of the apple filling. Follow the egg roll packaging directions for rolling and frying. Let cool on paper towel lined plate. Top with a dusting of powdered sugar and serve with a side of salted caramel.

Caramel Apple Cupcakes with Apple Cider Buttercream

These are one of my favorite cupcakes and they're perfect for any fall dessert table.

• 3 ¾ cups flour
• 1 Tablespoon baking powder
• 1 ½ teaspoon baking soda
• 1 ½ teaspoon cinnamon
• ½ teaspoon salt
• 1 ½ cups brown sugar
• ¾ cup vegetable oil
• ¾ cup chunky applesauce: (I've also just bought chunky applesauce and that works too)
• 3 apples, peeled, cored and choped
• 3 Tablespoons sugar
• ½ cup water
• ¼ teaspoon cinnamon
• ¾ caramel sauce (store bought or make your own, recipe here)
• 2 teaspoons vanilla extract
• 3 eggs
• 1 ½ cups buttermilk
• Apple Cider Frosting:
• 2lb bag of powdered sugar
• ¾ cup butter, softened
• 1 teaspoon cinnamon
• ¼ to ½ cup apple cider

Place applesauce ingredients in small saucepan over low heat and cook until apples are tender. Drain remaining water. Put aside to cool.

Preheat oven to 350 degrees F. Line or grease 2 dozen muffin tins. Whisk together the flour, baking powder and soda, cinnamon and salt. Set aside. In a separate bowl beat the sugar and oil together until well combined. Add applesauce, caramel sauce, and vanilla. Beat for 30 seconds. Then add eggs one at a time. Add flour mixture in slowly, alternating with buttermilk. Pour 2/3 full into muffin cups. Bake for 18 -20 minutes.

Make frosting: Beat butter, cinnamon and powdered sugar on low until incorporated. Add apple cider slowly using only as much as needed to get desired consistency. Adding more powdered sugar if the buttercream gets to runny.

Let cupcakes cool before icing. Once cool top with frosting and drizzle with extra caramel.

Salted Caramel Sauce

I've made this recipe millions of times for craft sales and farmers market and it is always a hit. Some have even called it liquid gold or crack in a jar...It's highly addicting and amazing. And you can use it for almost anything: cheesecake, cupcakes, ice cream, cinnamon rolls, scones, muffins, fruit, pretzels,  or just by the spoonful. A couple of tips. Try not to double or triple the recipe unless you have a really good heavy bottom and large pot. I have had some incidents where it over boils and turns into a solid. NOT fun. Keep an eye on it when it starts to boil. It can go from Amber to black really fast. Don't add the heavy cream unless it's heated and use a gloved hand while stirring in the cream, the steam coming off is HOT! If you don't want it salted simply add just 1 teaspoon of salt. And lastly, try to wait for it to cool before you sneak a taste. 😉

• 2 cups granulated sugar
• 2 Tablespoons corn syrup
• 1/2 cup water
• 1 cup heavy cream
• 4 Tablespoons (1/2 stick) butter, softened
• 2 teaspoons fine grain sea salt
• 2 teaspoons vanilla extract

In a heavy sauce pan (I use a 3 qt pot), combine your sugar, syrup and water and still until the sugar is moistened. Heat over medium heat, whisking until sugar has dissolved and starts to become clear.

Once it starts to bubble, stop stirring completely and let it boil undisturbed until it turns a deep amber, about 8-10 minutes. Meanwhile, heat your heavy cream in the microwave for 1 minute. Don't skip this step, or you'll be sorry!

Once it gets to the desired color, remove from heat, and using a long wooden spoon, stir while slowly pouring in your cream. If for some reason, your caramel starts to get lumpy, return the pan to the stove and heat and stir until the lumps dissolve. Stir in the butter and salt. Let cool for 5 minutes and then add your vanilla. Let cool completely before canning or storing.

Recipe makes about 2 cups of pure awesomeness.

My Favorite Scone Recipe

I love a good scone recipe. And it's taken me a few years, but I have found the perfect scone recipe. And it can be easily adapted to pretty much any type of scone you could want! I've listed a few of the ones I've tried and liked. 

• 2 cups flour
• 6 Tablespoons sugar
• 1 Tablespoon baking powder
• ½ teaspoon salt
• 1 stick (½ cup) cold butter, cut into pieces
• ½ cup heavy cream
• 1 egg
• 1 teaspoon vanilla
• course sugar (optional)
• heavy cream, milk or buttercream (for brushing) - Also optional.

Preheat oven to 375 degrees F. Line 2 cookie sheets with parchment paper, set aside. Mix flour, sugar, baking powder and salt in your stand up mixer. Add the butter, piece at a time. Slowly stir in heavy cream, egg and vanilla. Mix just until incorporated. Roll out into an 8 inch circle. Brush with heavy cream, milk or buttermilk and sprinkle with course sugar. Cut into triangles and place about ½ an inch from each other and bake for 12-16 minutes, or until set and edges are starting to brown. Let cool 5-10 minutes before removing to wire racks to cool completely.

Makes 8 scones.

Recipe adapted from:

http://sallysbakingaddiction.com/2014/05/18/strawberry-lemon-poppy-seed-scones/

Make these delicious scones using the above recipe:

Cranberry - Orange Scones

To the flour mixture (before adding butter) zest 1 orange into the flour. Add butter. After adding the liquids, add the juice of the orange and blend well. You might need to add more flour if your orange is super juicy. Fold in 1 cup fresh or frozen cranberries (I've also used dried cranberries and actually prefer the sweetness of the dried better). Bake as normal.

Maple Pecan Scones

Add ¾ cup chopped pecans to the flour mixture (after adding the butter). Follow directions above. While baking make the maple icing: blend 4 cups powdered sugar, ¼ cup milk, 4 Tablespoons butter, melted, 1 Tablespoon brewed coffee, and 2 teaspoons maple extract until well blended and lump free. Once scones have cooled completely ice with maple icing and top with pecans. Let icing dry completely before storing in an airtight container.

Strawberry Lemon Poppy Seed Scones

To the dried mixture (before adding butter) zest in one lemon and add 2 teaspoons poppy seeds. After you've mixed everything together slowly fold in 1 cup chopped strawberries (fresh or frozen). Then bake as normal. Drizzle cooled scones with lemon glaze (if desired): Juice of 1 lemon, 1 cup powdered sugar, 1 Tablespoon heavy cream. Mix together until well blended, adding more powdered sugar as needed to get a good drizzling consistency. 

Cherry Almond Scones

After scones have been mixed, carefully fold in 1 cup (fresh or frozen) cherries (halved is a little easier to work with) and bake as normal. While baking make the Almond glaze: 2 cups powdered sugar, 3 Tablespoons milk or cream, ½ teaspoon almond extract. Mix until well combined. Drizzle over cooled scones and top with sliced almonds. 

Orange Chocolate Chip Scones

Just like the cranberry orange scones, except fold in mini chocolate chips instead of cranberries. 

Caramel Apple Scones

To the flour mixture (before adding butter) add 1 teaspoon ground cinnamon. After scones have been mixed with wet mixture, fold in 1 apple that's been chopped into bite size pieces. Bake as normal. After scones have cooled drizzle with your favorite caramel sauce. I like to use my homemade salted caramel recipe.

More scone ideas to come! :)

Caramel Apple Pizza

• 1 pkg (18oz) refrigerated sugar cookie dough, softened
• 1 pkg (8oz) cream cheese, softened
• 1/2 cup packed brown sugar
• 1/4 cup creamy peanut butter
• 1/2 tsp vanilla
• 2 medium granny smith apples
• 1/4 cup caramel sauce
• 1/2 cup peanuts, chopped

Preheat oven to 350 degrees. Shape softened cookie dough into a ball and place in center of large pizza pan covered with parchment paper or a 9x13 greased casserole dish; flatten slightly. Using a lightly floured rolling pin, or your fingers, flatten to about 1/4 inch thick. Bake 16-18 minutes or until light golden brown. Remove from oven; cool completely. While it's cooling: Combine cream cheese, brown sugar, peanut butter and vanilla in medium bowl; mix well. Spread cream cheese mixture evenly over cooled cookie. Core and slice (peel optional) apples and arrange over cream cheese layer. Drizzle with caramel sauce and top with nuts. Serve right away.