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: BakersRoyale.com

Cheesecake

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
 

Crust

Combine graham cracker crumbs amd melted butter. Divide among cupcake liners. Refrigerate for 30 minutes.

Cheesecake

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.

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.

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!

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: MandysRecipeBox.com

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.

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

Recipe adapted from: BakeMeSomethingGood.com and CookiesandCups.com

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: CookiesandCups.com

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}

Mint Chocolate Brownies

I love mint and chocolate so there was no stopping me when I saw this recipe. The brownie is rich and chocolatey, the mint is light and creamy, and the glaze on top adds a little crunch. Definitely a brownie you might not share!

Mint Chocolate Brownies

Recipe Source: MyBakingAddiction.com

for the Brownie
1/2 cup Unsalted Butter, cut into pieces
4 oz Unsweetened Chocolate, coarsely chopped
1 1/4 cups Granulated Sugar
1 teaspoon Pure Vanilla Extract
2 large Eggs
1/2 cup All-Purpose Flour
1/4 teaspoon Salt

for the Mint Layer
2 Tablespoons Unsalted Butter, at room temperature
1 cup Powdered Sugar, sifted

1 1/2 Tablespoons Heavy Cream
1/2 teaspoon Pure Peppermint Extract

Green Food Coloring

for the Chocolate Glaze
3 oz Semisweet Chocolate, chopped
1 Tablespoon Unsalted Butter

Preheat oven to 325 degrees. Prepare a 9x9 inch baking dish by lining it with aluminum foil across the bottom and up two opposite sides of the pan. Set aside.

for the Brownie 

In a stainless steel bowl placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and stir in the sugar and vanilla extract. Add the eggs, one at a time, using a wooden spoon beat well after each addition. Stir in the flour and salt and beat until the batter is smooth and glossy and comes away from the sides of the pan, about 1 minute. Pour the brownie batter evenly into the prepared pan.

Bake about 25 minutes or until the brownies start to pull away from the sides of the pan. A toothpick inserted in the center of the brownies will come out almost clean. Remove from oven and place on a wire rack to completely cool.

for the Mint Layer
In the bowl of your electric mixer beat all the ingredients until smooth. Add a few drops of green food coloring. If the frosting is too thick, add a little extra cream. Spread the frosting evenly over the cooled brownie layer. Place in the refrigerator for about 10 minutes or until firm.

for the Chocolate Glaze
In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter. Spread over the mint filling and refrigerate for about 30 minutes.

Remove the brownies from the pan by lifting the ends of the foil and transfer to a cutting board. Cut into squares using a sharp knife.

Strawberry Lemonade Icebox Pie

I was watching The Chew, a great show by the way, the other day and they made this delicious looking pie. I haven't ever had a strawberry lemonade pie so I figured I would give it a shot. Its best eaten refrigerated not frozen.

Strawberry Lemonade Icebox Pie

Recipe Source: The Chew

2 cups Graham Crackers, crumbled

1/2 cup Butter, softened
1/4 cup Lemon Juice
1/2 cup Water
3/4 cup Sugar
2 pints Strawberries, 1 pint only hulled and 1 pint hulled and sliced into coins

2 - 8oz pkgs Cream Cheese, softened to room temp
2 cups Heavy Cream, beaten to stiff peaks

1. Preheat oven to 350 degrees. Combine the graham crackers and butter and press into a cookie sheet. Bake for 10 minutes or until golden and set.

2. Combine the lemon juice, water, and sugar in a small saucepot and stir until sugar has dissolved. Remove from heat, allow to cool completely.  In a blender, combine the pint of the whole hulled strawberries and the simple syrup. Measure out 3/4 of a cup of this mixture. 

3. In a large bowl, combine the cream cheese and the 3/4 cup of the strawberry mixture and mix until smooth. Fold the whipped cream into the cream cheese mixture. 

4. Crumble into each mason jar a layer of graham cracker crust, and then lay a layer of strawberry coins. Add a layer of the cream cheese and more strawberry coins until pie is full. Place in the fridge at least 2 hours. Add a dollop of whipped cream and a strawberry coin.