Friday, August 24, 2012

Salted Caramel Cheesecakes

Obviously I am on a cream cheese kick. This is a baked cheesecake topped with a homemade caramel and sea salt. The creaminess of the cheesecake is lightened with the sweet, smooth caramel. It's a perfect match.

Salted Caramel Cheesecakes
Recipe Source:

1 cup Graham Crackers, crushed
4 Tablespoon Butter
16 oz Cream Cheese
1/2 cup Granulated Sugar
2 Large Eggs

Salted Caramel Sauce
5 Tablespoons Water
3/4 cup Bakers Sugar
2/3 cup Heavy Cream
Combine graham cracker crumbs amd melted butter. Divide among cupcake liners. Refrigerate for 30 minutes.

In the bowl of a stand mixer beat cream cheese and sugar until smooth. Add in one egg at a time, be careful to not overbeat. Fill cupcake liners 3/4 of the way full. Bake for 25 minutes.

While the cheesecakes cool make the caramel sauce.

Salted Caramel Sauce
1. Combine the water and sugar into a saucepan over low heat. Stir until sugar has dissolved.
2. Increase the heat to high. Using the handle, give the pot a swirl once and a while to keep the mixture moving. Do not stir the mixture directly.
3. Once the mixture starts to bubble after approximately 3 minutes it will turn a light shade of amber. After about 1 minute the mixture will turn a dark shade of amber. Once the mixture is dark amber, turn off the heat and add the cream. Whisk to combine.
4. Cool until the mixture is warm and pour sauce over cheesecake cups. Sprinkle with sea salt.

Wednesday, August 22, 2012

White Chocolate-Cherry Pie

No bake cheesecakes can sometimes be a little heavy and not as wonderful as a baked cheesecake. The combination of the Oreo crust, white chocolate and cream cheese filling, and topped with cherries makes this one of the most delicious no bake cheesecakes I've had.

White Chocolate-Cherry Pie
Recipe Source: Paula Deans Chocolate Magazine

1 1/2 cups Oreos, crushed
3 Tablespoons Granulated Sugar
1/4 cup Butter, melted
6 oz White Chocolate
3 Tablespoons Heavy Whipping Cream
2 - 8oz pkgs Cream Cheese, softened
1/2 cup Powdered Sugar
1 - 21oz can Cherry Pie Filling

1. Preheat oven to 350 degrees. In a medium bowl combine crushed Oreos and sugar. Add the melted butter and stir until combined. Press into a 9-inch deep dish pie plate. Bake for 5 minutes. Let cool completely.

2. In a glass bowl microwave white chocolate and cream on high in 30 second intervals, stirring after each and continue until the chocolate is melted and smooth. Cool for 10 minutes. 

3. Add the cream cheese to the white chocolate mixture and beat on low until the smooth. Add the powdered sugar and beat again until smooth. Pour into the prepared pie crust. Chill for at least 2 hours. Just before serving, spoon the cherry pie filling evenly over the white chocolate pie.

Friday, August 17, 2012

Rose Cake

We have been busy trying to find a place to live since my husband got a new job so I haven't been posting as many recipes as I usually do. So this is what I'll leave you with for the weekend. Its a fun easy way to dress up a cake from i am baker. It doesn't have to be perfect and its so fun to look at!

Thursday, August 9, 2012

Fried Rice

Do you remember this sweet and sour chicken? This is the perfect side to have with it! I had no idea it was so easy to make fried rice. Turns out it is and it's so delicious I wont be having plain white rice with my Chinese food anymore!

Fried Rice
Recipe Source:

3 cups cooked White Rice
3 Tablespoons Sesame Oil
1 cup cooked Peas and Carrots
1 small Onion, minced
2 teaspoons Garlic, minced
2 Eggs, slightly beaten
1/4 cup Soy Sauce 

Heat the oil in a large skillet over medium heat. Add the peas and carrots mix, onion and garlic. Cook until tender. Lower the heat to medium low and push the mixture to the side of the pan, then pour the eggs on the other side of pan and cook until scrambled. Now add the rice and soy sauce and mix together well. Stir until heated through.

Tuesday, August 7, 2012

S'mores Cupcakes

We have been having s'mores desserts a lot and I can't get enough!  This is one one of my favorites! It's a rich, moist cupcake, a layer of creamy chocolate, and smooth, sticky marshmallow frosting. Its so delicious. Perfect for an end of summer barbeque!

S'more Cupcakes

1 cup Graham Crackers, crushed
2 Tablespoons Butter, melted
2 Tablespoons Granulated Sugar
6 (1.55 oz) Hershey Milk Chocolate Bars
2 cups Mini Marshmallows, for garnish

Combine crushed graham, butter and sugar in a small bowl and mix until combined. Divide mixture equally between 24 cupcake liners.

Incredible Chocolate Cake pour into 24 cupcake liners, filling 2/3 of the way full and bake for 18-22 minutes, making sure to not overbake. Cool completely.

Melt 4 Hershey chocolate bars and spoon on top of the cupcakes.

Marshmallow Frosting
Recipe Soure:

1 cup Butter, room temperature
2 cup Marshmallow Fluff
4 cups Powdered Sugar
4 Tablespoons Milk

1. Mix butter and marshmallow fluff until smooth on medium speed until smooth. Slowly add in powdered sugar with mixer on low.

2. Add in milk and turn speed up to medium and mix until all combined and smooth.

Pipe frosting on top of melted chocolate. Place 3 or 4 mini marshmallows and using a kitchen torch brown if desired and place 1 piece of Hershey chocolate bars on top of each cupcake for garnish.

I shared this at
National S'mores Day {Recipe Round-Up}
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