http://angieriver.com/recipes/cookie-oreo-caramel-brownies
Pumpkin Pie Cheesecake December 13th, 2009 by katie We couldn’t decide between cheesecake or pumpkin pie and while I would generally just make both, Pumpkin Cheesecake just seemed like the perfect solution! This cross between a creamy, fluffy cheesecake and a spicy pumpkin pie goes great over a pecan crust topped with caramel sauce and candied pecans. Pumpkin Cheesecake 16 oz cream cheese (2 bars)1 cup pumpkin1 cup sugar3/4 cup brown sugar2 tsp vanilla3 eggs3 tbsp cornstarch1 tbsp pumpkin pie spice1 1/2 cups whipping cream1/2 tsp salt2 tbsp lemon juicepecan crust or graham cracker crust prepared in a 10 inch springform panPrepare crust in a large spring form pan. Preheat oven to 325°F.Using a stand mixer or high power hand mixer, cream the cream cheese, pumpkin, sugars, and vanilla together.With mixer running add eggs one at a time, fully incorporating each one before adding the next.
Homemade Rainbow Chip Cake Intro It’s become tradition. Each year for Gabe’s birthday I make him a boxed cake. Rainbow chip. How to Make Caramel Apple Shots Photo: Michelle Oddis Once in a while, a party trick comes along that grabs our attention. Food blogger Michelle Oddis of That's So Michelle loves making caramel apple shots we can't imagine anyone would turn down.
60 Second Chocolate Chip Cookie A la Mode I had so much fun developing this recipe. Talk about kinda dangerous though. This baby is baked in 60 seconds, no lie!! The cookie dough recipe is prepared right in your ramekin, so we are also talking about minimal dishes. Win win, right? You know those fabulous pizzookie’s you order at certain restaurants?
Cinnamon Apple Pecan Crumb Bars Mmm... gooey apple cinnamon deliciousness! We’re eating cinnamon apple pecan crumb bars made with local fuji apples and drizzled with cream cheese cinnamon icing. Every year apple season (aka fall) brings with it a wave of nostalgia, and I can’t help but reminisce about the autumns of my youth. Growing up in Virginia fall meant the leaves turned from green to lovely shades of vibrant orange, red, yellow and deep purple. Along with the cool air, fall also brought with it loads of glorious apples. The house I grew up in had 2 apple trees, 2 peach trees, 2 cherry trees and 2 seckel pear tree in the front yard, thus we never had a shortage of fresh fruit to feast on throughout the growing season.
Make-Ahead Muffin Melts This is another recipe from my mother’s recipe collection. It’s a make-ahead concoction meant to be spread on English muffins and broiled. And it’s just…it’s just… It’s divine. Cheesecake Stuffed Strawberries Cheesecake Stuffed Strawberries These cheesecake stuffed strawberries are the perfect dessert treat! Can I just say that I have died and gone to heaven. Dozen Flours: 30 Calorie Chocolate Chip Meringue Cookies Please allow me to present the thirty calorie cookie... you know you want one, don't you? Go ahead, indulge! The best part of this cookie aside from the fact that they taste heavenly, is that you don't have to feel guilty eating them.
Chocolate Chip Cupcakes with Mint Buttercream « Baking with Basil December 16, 2011 by Brooke Are you chocolate and minted out yet?!?! I hope not because this one is a doozy as well. With that being said, I promise this is my last post about this delightful flavor combo. Even I am getting a bit overwhelmed by the sugary goodness. The Ultimate Strawberry Lemonade One of the first times I ever realized that – HEY! I can cook for myself! – was when I first learned to make lemonade. Death By Oreo Cupcakes - StumbleUpon They are probably the best Oreo cakes I have ever tried. A lot of cake's that I have experimented with before are like a vanilla cake with bits of Oreo in them, which didn't really give them enough Oreo flavor. But these were a lot better. I used a dark chocolate fudge cake mix instead of just a regular chocolate cake mix, which went really well with the cookies and gave the cakes just a little more flavor.
Chocolate Hazelnut Cake Preheat oven to 350ºF. Sift together the flour, cocoa powder, baking soda, and salt into a bowl. In another bowl, with an electric mixer on medium-high speed, beat the butter and sugars until light and fluffy, about 2 to 3 minutes. Add the eggs and vanilla and beat until combined.