Turtle Cheesecake

We had an office birthday recently and I decided to make a cheesecake instead of getting a "normal cake".  I knew the recipient would like the cheesecake so I decided to go with it.

This is the same basic cheesecake recipe I use for everything but I cut it in half and added all of the things that make a turtle cheesecake wonderful.

Turtle Cheesecake:

3 packages of cream cheese
2 eggs
1 tablespoon flour
1 tablespoon corn starch
1 1/2 cups sugar
1 Tsp Vanilla
pinch of salt
1 cup mini chocolate chips
1 cup chopped pecans
1/2-1 cup caramel syrup or ice cream topping
1/2 package Oreos
2 tablespoons butter

large spring form pan

 Preheat oven to 300 degrees.  Take a spring form pan and grease it well with either non-stick cooking spray or butter.

Either process the oreos in a food processor or put them in a large ziploc bag and beat them with a rolling pin.  Add the melted butter and press the crust into the spring form pan.  Add more oreos or butter as needed.

Cream the cheese and sugar well. Add corn starch, flour, vanilla salt, cream again.

Add eggs, one at a time, add half of the pecans and mini chocolate chips.

 

Make sure cake is thoroughly mixed and smooth. Pour into pan.  Pour half of the caramel sauce over the cheesecake and swirl with a knife.

 

Bake the cheesecake for about 45 minutes and then sprinkle the top of the cheesecake with the remaining pecans and mini chocolate chips.  Continue baking the cheesecake until it's lightly brown on top and the center is solid to the touch for about another hour.  Remove from oven, spread the rest of the caramel on top and let the cheesecake cool. 

Fall Spiced Doughnuts

I had a craving on Sunday but I had already been to the grocery store and I wasn't about to leave the house again.  I wanted doughnuts and I wanted them bad.  I went on a googling frenzy until I could find a recipe that was made up of items I already had in the house and was baked.

I came across this recipe for fluffy cake doughnuts. I added some more spices to the recipe, including pumpkin pie spice, which is one of my favorites. It gave me a hope that fall is right around the corner.

These don't get the crispy edges that fried cake doughnuts have but they are dang good, and much better for you than the fried versions.

Fall Spiced Doughnuts:
(adapted from allrecipes)

Ingredients:

2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon pumpkin pie spice
A dash of ground ginger
3/4 cup milk
2 eggs, beaten
2 teaspoons vanilla extract
1 tablespoon shortening
    
Glaze:
1/4 cup powdered sugar
1 tablespoon water
1/8 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
1 tablespoon caramel syrup or ice cream topping

Directions:

Preheat oven to 325 degrees. Lightly grease a doughnut pan, I used Pam.

In a large bowl, mix the flour, sugar, baking powder, nutmeg, cinnamon and pumpkin pie spice. Stir in milk, eggs, vanilla, and shortening. Beat together until well blended.

Fill each doughnut cup approximately 3/4 full. Bake 8 to 10 minutes in the preheated oven, until doughnuts spring back when touched. Allow to cool slightly before removing from pan.

To make the glaze mix everything together.  If the glaze is too runny add more sugar, too thick add more water.   I made this version a little on the thin side.

Apple Cider Caramel Cookies

It's time for Christmas Cookie Exchanges!  I love participating in them and enjoying what others bring.  Here is one of the cookies I'm bringing to a cookie exchange this year. I found in on pinterest through the Six Sister's Stuff blog.

Apple Cider Caramel Cookies:
(Six Sister's Stuff)

Ingredients:

1 cup unsalted butter, nearly melted
1 cup granulated sugar
1/2 teaspoon salt
1 (7.4 ounce) box Alpine Spiced Apple Cider Instant Original Drink Mix *Not sugar free*
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
3 cups all-purpose flour
1 (14 ounce) bag Kraft Caramels

Directions:

Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.

In a stand mixer, cream together butter, sugar, salt, and all 10 packets of apple cider mix until smooth and fluffy. Beat in eggs and vanilla extract, then mix in the baking soda and baking powder. Add the flour and mix until just combined.

Using a cookie scoop, scoop the dough scrapping off the excess as you go up the bowl. Flatten the dough slightly in your hand and place a caramel in the center. Work the dough around the caramel sealing well. Place the cookies two inches apart on the sheets.

Bake 12 to 14 minutes or until golden brown around the edges. After baking, carefully slide the parchment with the cookies onto the counter. Let cool until they are no longer soft but still slightly warm. Twist gently to remove, and cool the rest of the way upside down on the parchment or on a cooling rack.

Caramel Apple Pie

This is my favorite apple pie.  I make it every Thanksgiving.

Caramel Apple Pie:(Adapted from the 2003 1st Place Pie National Pie Cook-Off)

Filling:


6 cups apples (Jonathan or Granny Smith)
1/2 cup packed light brown sugar
1/2 cup sugar
1/4 cup all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 tablespoon lemon juice
1 teaspoon vanilla
4 tablespoons heavy cream
4 tablespoons butter
Streusel Topping:

1/2 cup all-purpose flour
3 tablespoons sugar
1 tablespoon butter
2 toffee bars crushed

Directions

Filling:

Preheat oven to 450 degrees F.

Peel and slice apples. Sprinkle with lemon juice. Combine dry ingredients in large bowl and add apples. Toss to mix. Add vanilla and cream. Melt butter in heavy skillet. Add apple mixture and cook approximately 8 minutes, to soften apples. Turn into pie shell.

Streusel Topping:

Combine the flour and sugar. Mix in butter with fork until coarse crumbs. stir in the crushed toffee bars. Sprinkle over pie.  Bake for 15 minutes. Reduce heat to 350 degrees F and bake 45 minutes longer.

 
 
 
 
 
 
 
 
 
 
 
 
 
I'll be honest.  I use boxed pie crust.  I think it tastes really good and it's really easy.  Feel free to add a top crust to the pie.  I just like how it looks to bring a pie out of the oven busting with fruit.