Halloween Goody Bars. Pumpkin Pie Cake Recipe. Caramel Apple Cheesecake Bars with Streusel Topping. I can honestly say I’ve never had a dessert quite like this before. I was powerless when it came to trying them after my brother Nate (the same one who gave us the recent pumpkin bread recipe) insisted that this is his wife’s favorite dessert of all time.
All time. Ok. That’s a pretty rave review. It made me start considering the worth of making the recipe. Then, he told me this decadent treat is the most requested dessert by his co-workers for him to bring in to work. Finally, he told me that if I didn’t make them, he would disown me as his older, smarter sister forever. And they are unreal. My husband has now declared these his new favorite dessert, also, which means we’ll be seeing them again frequently around these parts. One Year Ago: Coconut and Cashew GranolaTwo Years Ago: No-Bake Spiderweb Cheesecake Caramel Apple Cheesecake Bars with Streusel Topping Ingredients Apples: Streusel Topping: Base: Cream Cheese Layer: Caramel Sauce: Directions Preheat oven to 350 degrees F. No-Bake Spiderweb Cheesecake. Ok, I’m going to come right out with it: this is the best no-bake cheesecake I have ever had.
Ever. There, I said it. I love cheesecake, especially the no-baking-required variety and I’ve had my eye on this one since seeing it in the October issue of Martha Stewart Living. Oh my. Not only did this not disappoint, it absolutely exceeded my expectations in taste and texture. P.S. P.P.S. No-Bake Spiderweb Cheesecake Ingredients For the Crust: Vegetable oil cooking spray 18 ounces chocolate wafers (about 90), finely ground (4 1/2 cups) – I used 1 10 ounce box of chocolate Teddy Grahams and another 8 ounces of crushed Nilla Wafers (since I ran out of the chocolate crackers) 1/4 cup plus 2 tablespoons sugar 6 ounces (1 1/2 sticks) butter, melted 1/2 teaspoon coarse salt For the Ganache: 4 ounces bittersweet chocolate, finely chopped (I used Ghirardelli’s Bittersweet Chocolate Chips) 1/2 cup heavy cream For the Filling: Directions Make the crust: Coat a 10-inch springform pan with cooking spray.
Glazed Chocolate Cake with Sprinkles Recipe at Epicurious. Photo by Stephanie Foley yield Makes1 (9-inch) cake active time 25 min total time 2 1/4 hr (includes cooling) Alone, this cake is moist, tender, and elegant, the chocolate echoed by the glossy glaze. But let's put our cards on the table: The exuberant confetti of colorful sprinkles is what makes you want to dive right in. They're just so much fun. Indeed, this cake turns any meal into an occasion with a capital "o. " For cake: 1 cup all-purpose flour 1/3 cup unsweetened Dutch-process cocoa powder 1 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 1 stick unsalted butter, softened 1 cup packed light brown sugar 2 large eggs at room temperature 30 minutes 1 teaspoon pure vanilla extract 1 cup whole milk For glaze: 1/4 cup heavy cream 3 1/2 oz bittersweet chocolate (not more than 60% cacao if marked), finely chopped 2 teaspoons light corn syrup Colorful confectionary sprinkles and/or nonpareils Equipment: a 9- by 2-inch round cake pan Preparation.
Apple Streusel Muffins. From the kitchen of One Perfect Bite...I love these first days of autumn. The days are cool and crisp, and the smell of Madrone permeates the air as wood stoves are fired up to keep the chill at bay. Apple orchards beckon and fields of pumpkins, ripe and ready for picking, will soon be harvested and in markets across the state. Canning kettles have been returned to storage and kitchens, mine at least, are gearing up to handle the heavier fare of winter.
This is a time of respite in the kitchen. Apple Streusel Muffins...from the kitchen of One Perfect Bite adapted from a recipe by Dulcy Grace Directions:1) Preheat oven to 375 degrees F. One Year Ago Today: Bouillabaise de Poulet Two Years Ago Today: Red Pepper Hummus You might also enjoy these recipes:Cherry Almond Muffins - Pixelated CrumbOrange Olive Oil Muffins - Baking BitesApple Lavender Muffins - Italian Food ForeverChocolate Chip Banana Muffins - Baked by RachaelCorn and Cheddar Muffins - Cookistry.
Apple Brownies. Despite the name, this dessert has no chocolate in it. It is the texture of brownies, with a dense center studded with apples and a crisp top. The cinnamon apple flavor is so good, especially warm. And the ingredients are items I almost always have on hand. The recipe was shared with me by Magistra, on a forum I frequent. I followed her recipe, but only made a half batch instead of whole. Double this recipe if you’d like a 9×13 pan of Apple Brownies. Here’s what you’ll need: 1 stick butter, melted1 cup sugar1 egg1 – 1 1/2 cups chopped apple (I used 2 apples)1/2 cup walnuts, optional1 cup flour1/2 tsp. baking soda1/2 tsp. baking powder1/4 tsp. salt1/2 Tbs. cinnamon Grease a 9″ square baking pan.
Completely off-topic question: What are you doing this weekend? Upside-Down Caramelized Apple Cake Recipe : Directions Preheat the oven to 350 degrees F. Lightly butter the sides of a 9-inch cake pan (not a springform pan). Combine the butter, sugar, cinnamon, and nutmeg in a small saucepan and boil 30 seconds. Scrape the mixture into the prepared pan and spread evenly. Sprinkle the apples all over and press them down slightly to level them. To make the cake, beat the butter and sugar with an electric mixer until creamy. Add the eggs and vanilla, and beat until very smooth and fluffy, about 2 minutes. Sprinkle in the flour, cornmeal, baking powder, and salt, and beat 10 seconds. Bake 50 minutes, or until a knife inserted in the center of the cake comes out dry.
The Runaway Spoon » Buttermilk Cake with Caramel Glaze. In the great and varied universe of classic Southern desserts, caramel cake is possibly the North Star. A soft, white cake covered in thick, thick caramel frosting. The center layer of frosting bleeds a little into the cake and the frosting on the top and sides takes on a slight crispiness – bite into the cake, and the frosting crackles a little, melts in your mouth, then blends into the pillow-y cake. Alas, I cannot make caramel cake. I lack the patience. Believe me, I have tried. I have not yet abandoned my quest. I give you this recipe now, admitting my own baking failure, because in addition to being extremely tasty on its own, this cake is the perfect accompaniment to all sorts of summer treats.
Buttermilk Cake with Caramel Glaze For the Cake: 3 cups all purpose flour 1 teaspoon baking soda 1 cup butter, softened 2 1/3 cup granulated sugar 3 eggs 1 ½ teaspoon vanilla extract 1 cup buttermilk, well shaken For the Glaze: ¼ cup butter ½ cup light brown sugar, tightly packed ¼ teaspoon salt.