Nutella Swirled Pound Cake

Nutella Swirled Pound Cake



 Breakfast or dessert?  This takes pound cake to a whole new level.  The Nutella is delicious and I always look for ways to add the hazelnut flavor into desserts.  Try this, your family will love you! Enjoy!

Ingredients

• 1 1/2 cup(s) all-purpose flour, plus more for dusting
• 4 large eggs, at room temperature
• 2 teaspoon(s) pure vanilla extract
• 3/4 teaspoon(s) baking powder
• 1/4 teaspoon(s) salt
• 2 stick(s) unsalted butter, softened
• 1 1/4 cup(s) sugar
• 1 jar(s) (13-ounce) Nutella

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Directions

1. Preheat the oven to 325 degrees F. Lightly grease and flour a 9-by-5-inch loaf pan, tapping out any excess flour. In a glass measuring cup, lightly beat the eggs with the vanilla. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder and salt.
2. In a large bowl, using a handheld mixer, beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes. With the mixer at medium-low speed, gradually beat in the egg mixture until fully incorporated. Add the flour mixture in 3 batches, beating at low speed between additions until just incorporated. Continue to beat for 30 seconds longer.
3. Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top. Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife. Do not overmix.
4. Bake the cake for about 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack, turn it right side up, and let cool completely, about 2 hours. Cut the cake into slices and serve.

Halloween Candy Bark

Halloween Candy Bark

 

 This is a great recipe to throw together for a Halloween treat.  Use the candies that you like and omit what you don't like for sprinkling on top of the chocolate.  Not a white chocolate fan, use all milk chocolate.  My children know that Halloween is just around the corner when I serve this- it is usually gone before Halloween ; ). This can be adapted for any holiday using the colored M and M's or Oreo Cookies that come out around the different seasons.  I use crushed peppermint for Christmas. Enjoy!

 

Ingredients

• 1 package white chocolate chips
• 1 package milk chocolate or semisweet chips (I prefer milk)
• 1 snack size bag pretzels
• 2 cups Reeses Pieces
• chocolate sprinkles
• orange sprinkles
• candy corn
• You can add crushed oreos, whoppers, milky way, snickers, m and m's  to sprinkle on top - whatever your family likes or you have on hand.

Instructions

1. Melt the milk chocolate over a double boiler or in the microwave.
2. Spread the chocolate out onto a baking sheet lined with tin foil. Spread the chocolate fairly thin. It will be easier to break up when it chills. Cover with crushed pretzels and put in the fridge to chill.
3. Melt the white chocolate over spread over the pretzel layer.
4. Cover the chocolate with Reeses, orange sprinkles, chocolate sprinkles, and candy corn or any other candies you desire.  If the candy corn, isn't your thing, omit it. 
5. Chill the bark in the refrigerator for a few hours. Break into pieces.

Chocolate Salted Brownies with Caramel Sauce

 I always go to Ina Garten for brownie recipes! Hers are the best!  I don't use a box mix.  It is really just as easy to throw the ingredients in a bowl and mix.  Plus, it is a lot more flavorful and has no preservatives.  You can throw a half a cup of walnuts into this batter if you desire too.  I like the addition of coffee granules, but some don"t so just leave that out if you prefer.  This is hands down the best brownie I have had.  Enjoy!

Chocolate Salted Brownies with Caramel Sauce

Ingredients

1/2 pound (2 sticks) unsalted butter
8 ounces plus 6 ounces Hershey's semisweet chocolate chips
3 ounces unsweetened chocolate
3 extra-large eggs
1 1/2 tablespoons instant coffee granules (optional)

 1 tablespoon pure vanilla extract
1 cup plus 2 tablespoons sugar
1/2 cup plus 2 tablespoons all-purpose flour, divided
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
5 to 6 ounces good caramel sauce

 2 to 3 teaspoons flaked sea salt

Directions

Preheat the oven to 350 degrees F. Butter and flour a 9 x 12 x 1 1/2-inch baking pan.

Melt the butter, 8 ounces of the chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water. Allow to cool for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee, vanilla, and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature.

In a medium bowl, sift together 1/2 cup of the flour, the baking powder, and salt and add to the chocolate mixture. Toss the remaining 6 ounces of chocolate chips and the remaining 2 tablespoons of flour in a medium bowl and add them to the chocolate mixture. Spread evenly in the prepared pan.

Bake for 35 minutes, until a toothpick comes out clean. Don't overbake!

As soon as the brownies are out of the oven, place the jar of caramel sauce without the lid in a microwave and heat just until it's pourable. Stir until smooth. Drizzle the caramel evenly over the hot brownies and sprinkle with the sea salt. Cool completely and cut into 12 bars.



It is very important to allow the batter to cool before adding the chocolate chips, or the chips will melt and ruin the brownies.

This recipe is courtesy of Ina Garten.

Peanut Butter Fudge Pie with Pretzel Crust

 

 

 

 

 

 

 

 

Wow! Don't say that I didn't warn you! Highly addictive. Easy to put together and I cannot stop eating it! I am thinking of making this for my husband's bday.  I am sure he would love it! Who wouldn't sweet and salty all in one bite!

Peanut Butter Fudge Pie with Pretzel Crust

Ingredients

3/4 cup crushed pretzel

1/2 cup all-purpose flour

2 tablespoons sugar

1 stick (1/2 cup) butter, melted

1 cup hot fudge sauce, plus extra for drizzling 

3/4 cup sugar 

1/3 cup cornstarch 

1/2 cup peanut butter chips

2 tablespoons creamy peanut butter

1 cup milk 

1 cup heavy cream  

3 egg yolks 

2 tablespoons butter 

1 tsp vanilla 

Instructions

1. Make the crust by stirring together the crushed pretzel, flour, and sugar in a mixing bowl. Add in the melted butter and stir until combined. Press the crust mixture into a 9 inch pie pan. Bake at 350 degrees for 10-12 minutes. Remove from oven and let cool .

2. Pour 1 cup hot fudge sauce into the baked, cooled pie shell. Spread out to cover the bottom and smooth. Set aside.  You can also sprinkle chocolate chips white or milk chocolate chips over crust and bake at 250 for 5 minutes. Spread over crust.

3. Combine sugar, cornstarch, milk, cream, peanut butter chips, and peanut butter in a medium saucepan. Cook over medium heat, stirring constantly ,until mixture begins to bubble. This will take several minutes. Once it bubbles continue stirring for 2 minutes. The mixture will begin to thicken. 

4. Mix a little of the hot mixture into the egg yolks (do this part quickly), beating quickly to avoid cooking the yolks with the hot liquid. Stir the warm yolk mixture back into the remainder of the peanut butter mixture and cook for an additional 90 seconds. Remove from heat and stir in the butter and vanilla and continue stirring until butter is melted and mixture is smooth. 

5. Pour peanut butter custard into the pie shell over the fudge sauce. Allow mixture to cool for 30 minutes before putting it in the refrigerator to finish cooling. Let it cool in the refrigerator for at least 2 hours before serving. 

6. I like to garnish with mini reese's cups!

Instructions

1. Make the crust by stirring together the crushed pretzel, flour, and sugar in a mixing bowl. Add in the melted butter and stir until combined. Press the crust mixture into a 9 inch pie pan. Bake at 350 degrees for 10-12 minutes. Remove from oven and let cool .

2. Pour 1 cup hot fudge sauce into the baked, cooled pie shell. Spread out to cover the bottom and smooth. Set aside. 

3. Combine sugar, cornstarch, milk, cream, peanut butter chips, and peanut butter in a medium saucepan. Cook over medium heat, stirring constantly ,until mixture begins to bubble. This will take several minutes. Once it bubbles continue stirring for 2 minutes. The mixture will begin to thicken. 

4. Mix a little of the hot mixture into the egg yolks (do this part quickly), beating quickly to avoid cooking the yolks with the hot liquid. Stir the warm yolk mixture back into the remainder of the peanut butter mixture and cook for an additional 90 seconds. Remove from heat and stir in the butter and vanilla and continue stirring until butter is melted and mixture is smooth. 

5. Pour peanut butter custard into the pie shell over the fudge sauce. Allow mixture to cool for 30 minutes before putting it in the refrigerator to finish cooling. Let it cool in the refrigerator for at least 2 hours before serving. 

6. Extra fudge sauce can be drizzled over the top for decorating. Add some more crushed pretzel and a little shaved chocolate if desired. Just wait until the peanut butter custard cools before adding the drizzles and toppings otherwise you'll end up with puddles of chocolate. 

- See more at: http://www.thestayathomechef.com/2013/09/peanut-butter-fudge-pie-with-pretzel.html#sthash.yhXf2iWF.dpuf

Instructions

1. Make the crust by stirring together the crushed pretzel, flour, and sugar in a mixing bowl. Add in the melted butter and stir until combined. Press the crust mixture into a 9 inch pie pan. Bake at 350 degrees for 10-12 minutes. Remove from oven and let cool .

2. Pour 1 cup hot fudge sauce into the baked, cooled pie shell. Spread out to cover the bottom and smooth. Set aside. 

3. Combine sugar, cornstarch, milk, cream, peanut butter chips, and peanut butter in a medium saucepan. Cook over medium heat, stirring constantly ,until mixture begins to bubble. This will take several minutes. Once it bubbles continue stirring for 2 minutes. The mixture will begin to thicken. 

4. Mix a little of the hot mixture into the egg yolks (do this part quickly), beating quickly to avoid cooking the yolks with the hot liquid. Stir the warm yolk mixture back into the remainder of the peanut butter mixture and cook for an additional 90 seconds. Remove from heat and stir in the butter and vanilla and continue stirring until butter is melted and mixture is smooth. 

5. Pour peanut butter custard into the pie shell over the fudge sauce. Allow mixture to cool for 30 minutes before putting it in the refrigerator to finish cooling. Let it cool in the refrigerator for at least 2 hours before serving. 

6. Extra fudge sauce can be drizzled over the top for decorating. Add some more crushed pretzel and a little shaved chocolate if desired. Just wait until the peanut butter custard cools before adding the drizzles and toppings otherwise you'll end up with puddles of chocolate. 

- See more at: http://www.thestayathomechef.com/2013/09/peanut-butter-fudge-pie-with-pretzel.html#sthash.yhXf2iWF.dpuf

Instructions

1. Make the crust by stirring together the crushed pretzel, flour, and sugar in a mixing bowl. Add in the melted butter and stir until combined. Press the crust mixture into a 9 inch pie pan. Bake at 350 degrees for 10-12 minutes. Remove from oven and let cool .

2. Pour 1 cup hot fudge sauce into the baked, cooled pie shell. Spread out to cover the bottom and smooth. Set aside. 

3. Combine sugar, cornstarch, milk, cream, peanut butter chips, and peanut butter in a medium saucepan. Cook over medium heat, stirring constantly ,until mixture begins to bubble. This will take several minutes. Once it bubbles continue stirring for 2 minutes. The mixture will begin to thicken. 

4. Mix a little of the hot mixture into the egg yolks (do this part quickly), beating quickly to avoid cooking the yolks with the hot liquid. Stir the warm yolk mixture back into the remainder of the peanut butter mixture and cook for an additional 90 seconds. Remove from heat and stir in the butter and vanilla and continue stirring until butter is melted and mixture is smooth. 

5. Pour peanut butter custard into the pie shell over the fudge sauce. Allow mixture to cool for 30 minutes before putting it in the refrigerator to finish cooling. Let it cool in the refrigerator for at least 2 hours before serving. 

6. Extra fudge sauce can be drizzled over the top for decorating. Add some more crushed pretzel and a little shaved chocolate if desired. Just wait until the peanut butter custard cools before adding the drizzles and toppings otherwise you'll end up with puddles of chocolate. 

- See more at: http://www.thestayathomechef.com/2013/09/peanut-butter-fudge-pie-with-pretzel.html#sthash.yhXf2iWF.dpuf

Caramel Pear Crisp

  Caramel Pear Crisp

 

 

 

 After Sunday dinner, I needed something a little sweet.  Not too sweet, but just a little something to cap of my meal.  This was the ticket!  The brown sugar, the caramel, the pears- Oh Yes! Just Perfect!  Be sure to use a firm pear as the softer ones become too mushy.  This recipe was sent from a friend and doesn't disappoint. I will be thanking her today for this wonderful addition to my collection.

 

 

 

 

Ingredients

• For the Crisp:
• 4 large ripe pears (Bartlett or an equally juicy pear variety should be used, Bosc is not ideal for this)
• 1/2 cup flour of choice
• 1/2 cup rolled oats
• 1/4 cup lightly packed brown sugar
• 6 Tbsp. butter
• Optional spice mix: 1/2 tsp. cinnamon, 1/2 tsp. ground ginger, 1/4 tsp. grated nutmeg
• For the Caramel:
• 1 cup cane sugar (white sugar)
• 1/4 water
• 1/2 cup heavy cream
• 1 Tbsp. butter
• 3 Tbsp. bourbon 
• 1/4 tsp salt

Directions

1. To make the topping, mix the flour, oats, brown sugar, and optional spices in a large bowl. With a pastry cutter, incorporate the cold butter until the mixture is crumbly and the butter no larger than the size of small peas. Place in the fridge to chill while you make your caramel.
2. To make the caramel, place the cane sugar and water in a small heavy-bottomed saucepan on medium-low heat, without stirring. Bring to a gentle boil, swirling the pan occasionally to make sure the caramel is not burning. Simmer for about 12 minutes, or until a thick deep golden caramel is obtained. (If you leave your caramel on the burner for too long, your sugar may start to crystallise in which case, simply add a tablespoonful of water and bring to a boil until uniform again.) Remove from heat and slowly pour in the cream, stirring. Next add the butter, bourbon, and salt, stirring between each addition. Turn the heat to low and return the caramel sauce to the burner for another minute or two. Remove from heat and allow to cool a bit before using. (This recipe yields about 1 cup of caramel sauce. Once cooled, the sauce can be bottled up and stored in the fridge for up to a week).
3. Cut the pears in half. Remove the stems and ends. Slice off a small piece on the outside of each pear half to ensure the pears sit flat and evenly on the pan, cut-side facing up. Scoop out the hearts & seeds, creating a hollowed out cavity in which to pour the caramel. Score the pear halves by slicing a criss-cross pattern into the tops to enable the caramel to soak into their flesh a bit better. Pour about 1 tablespoonful of caramel, or as much as will fill the hollowed center of each pear half. Top each with about 2 tablespoonfuls of crisp, packing it lightly to cover the pear with a little dome. Place the pear halves on a buttered baking tray and bake in a 375F oven for about 30 minutes or until the pears are tender and the topping is golden and crispy. (A quick 1-minute broil before removing from the oven will help create a deep golden crispy topping).
4. Allow the pear crisps to cool slightly and serve them with whipped cream or vanilla ice cream topped with the remaining caramel sauce.

Walnut Crumb Topped Apple Pie

  Walnut Crumb Topped Apple Pie

So what screams fall dessert? Apple pie!  My family and I picked apples last weekend and we decided to put them to good use in this pie.  You can use all Granny Smith or like we did, mix it up.  I also used several of the different apples we picked, but just kept it to 6 cups total apples.  I don't know which types we used, but they were all firm and crunchy.  Soft apples don't hold up in this pie.  Anyway, the pie is now a memory....gobbled up by my family!  Maybe, we'll pick some more apples this weekend.  Enjoy!

 

Ingredients

• 1 Crust from 15 ounce package rolled refrigerated unbaked pie crust
• 2 teaspoons butter, melted
• 6 cups peeled, cored, and thinly sliced Granny Smith apples ( about 2 1/4 lbs)
• 2/3 cup sugar
• 2 tablespoons all-purpose flour
• 2 -3 teaspoons ground cinnamon
• 1/2 teaspoon salt
• Walnut Crumb Topping (recipe follows)
• Vanilla Ice Cream (optional)

Directions

1. Let pie crust stand according to package directions. Unroll pie crust; place into a 9-inch pie plate. Tuck pie crust under and flute edges. Do not prick pie crust. Brush the pie crust bottom and sides with the melted butter; set aside.
2. For filling: In a large bowl, combine the apples. In a small bowl, stir together sugar, flour, cinnamon and salt. Sprinkle sugar mixture over the fruit. Toss to combine. Let stand for 10 minutes. Transfer apple filling to pastry-lined pie plate. Mound the Walnut Crumb Topping over filling.
3. To prevent overbrowning, cover edge of pie with foil. Place the pie on the center rack of a 375 degree F. oven. Place a large baking sheet covered with foil on a rack under the pie. Bake for 30 minutes. Remove foil. Bake for 35 to 40 minutes more or until apples are tender, filling is bubbly and topping is golden.  Serve with ice cream. 

Walnut Crumb Topping

Ingredients

• 3/4 cup walnuts
• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/2 cup all-purpose flour
• 1/2 cup rolled oats
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 6 tablespoons cold butter, cut into 1/4-inch-thick slices

Directions

1. In a food processor combine walnuts, sugar, and brown sugar. Cover and process to grind the walnuts. Remove the lid; add flour, oats, salt and cinnamon. Cover and process until combined. Remove the lid; sprinkle butter over the flour mixture. Cover and process until mixture resembles coarse crumbs; transfer to a large bowl; rub the crumbs between your fingers to make large, buttery crumbs.   Adapted from Midwest Living.

Apple and Cranberry Crumble

 Apple and Cranberry Crumble

This screams fall!  Love this, love the crumble.  It is a wonderful end to a meal or a perfect snack. If you are not a cranberry fan, sub in another fruit like cherries.  Strawberries or other soft fruits may get too mushy.  Serve warm with whipped cream and vanilla ice cream. Oh my! Enjoy!

 

 Ingredients

• 1/2 cup flour
• 1/4 cup plus 2 tablespoons sugar
• 1/4 cup packed brown sugar
• 1/4 cup chilled butter, cut into small pieces
• 6 cups peeled and sliced (about 1/2 inch thick) apples
• 1 cup fresh or frozen cranberries
• 1/3 cup fresh orange juice
• 1 tablespoon cornstarch

Directions

1. Heat the oven to 375°. Combine the flour, 1/4 cup of the sugar, the brown sugar, and the butter in a bowl. Mix the ingredients with your fingertips to create pea-size crumbs. (Alternatively, pulse the mixture in a food processor 10 times or so.)
2. Combine the apple slices and cranberries in a large bowl. Mix the juice, remaining 2 tablespoons of sugar, and cornstarch in a small bowl. Pour the mixture over the fruit and toss well.
3. Spoon the fruit into a 2-quart baking dish and sprinkle on the flour mixture. Bake the crumble until bubbly and golden brown, about 40 minutes.

Caramel Pumpkin Cheesecake

Ingredients   

Caramel Pumpkin Cheesecake

This is perfect for a fall celebration- I serve it at Thanksgiving and it is a nice change from Pumpkin Pie.  You can substitute graham crackers for the gingersnaps in the crust if you'd like.  This is a winner! Enjoy!

 

 

 

 

 

 

• Crust:
• 1 1/2 C. ground gingersnap cookies
• 1 1/2 C. toasted pecans
• 1/4 C. firmly packed brown sugar
• 1/4 C. (1/2 stick) unsalted butter, melted
• Filling:
• 4 8 oz. pkg. cream cheese, room temperature
• 1 2/3 C. sugar
• 1 1/2 C. canned solid pack pumpkin
• 9 Tbs. whipping cream
• 1 tsp. ground cinnamon
• 1 tsp. ground allspice
• 4 large eggs
• 4 Tbs. purchased caramel sauce
• 1 C. sour cream

                                      

Directions

To make crust, preheat oven to 350 degrees. Finely grind crushed cookies, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.

To make filling, using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 C. mixture to small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 Tbs. whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined. Add eggs 1 at a time, beating just until combined. Pour filling into crust.

Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and cool 10 minutes.   Cover tightly and refrigerate overnight. Bring remaining 3/4 C. cream cheese mixture to room temperature.

Add remaining 5 Tbs. whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce in lines over cream cheese mixture. Using tip of knife, swirl caramel sauce into cream cheese mixture. Can be prepared 1 day ahead.

Gingerbread-Pumpkin Vanilla Trifle

Gingerbread-Pumpkin Vanilla Trifle

 

 

This is one of those desserts that is so easy to throw together for a crowd.  It is always impresive as well.  There is also not a crumb left in the bowl.  It is gobbled up by one and all.  Treat yourself to this one this season!

 

Gingerbread Pumpkin Vanilla Trifle

Ingredients

• 2 packages (14-1/2 ounces each) gingerbread cake mix

• 1 package (4.6 ounces) cook-and-serve vanilla pudding mix

• 3 cups 2% milk

• 1 can (29 ounces) solid-pack pumpkin

• 1/2 cup packed brown sugar

• 1 carton (12 ounces) frozen whipped topping, thawed, divided

 

                                   

Directions

1. Prepare and bake gingerbread according to package directions, using two greased 9-in. round baking pans. Cool completely on wire racks.
2. Meanwhile, for pudding, in a large saucepan, combine pudding mix and milk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; cool to room temperature. Combine pumpkin and brown sugar; stir into pudding.
3. In a 4-qt. glass serving bowl, crumble one gingerbread cake; gently press down. Top with half of pudding mixture and whipped topping. Repeat layers. Cover and refrigerate overnight.

Sinfully Delicious Chocolate Tart

Sinfully Delicious Chocolate Tart

This is one of my favorite desserts to throw together at the last minute! Super easy and so satisfying.  You may use bittersweet or semisweet chocolate depending on your taste. Also, the crust can be modified to use any type of cookie you desire.  I like the gingersnaps for fall.  It is unexpected and gives the tart some zing.. I have also made it with oreo, chocolate chip, or peanut butter cookies too.  All are amazing!  You may garnish with chopped Andes candies to add a mint flavor, white chocolate shavings, peanut butter cups(chopped)- Anything goes! Enjoy!

 

 

Ingredients

 

• 1 1/2 cups gingersnap crumbs (about 39 cookies)
• 6 tablespoons butter, melted
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• 3 tablespoons powdered sugar
• 1 3/4 cups heavy cream
• 15 ounces bittersweet  or semisweet chocolate, chopped
• 1 teaspoon vanilla extract
  
  

 

Preparation

1. 1. Preheat oven to 350°. Stir together first 3 ingredients. Firmly press on bottom and up sides of a 9-inch tart pan. Bake 8 to 9 minutes.   Cool on a wire rack 30 minutes.
2. 2. Bring cream to a boil in a 3-qt. saucepan over medium-high heat.
3. 3. Process chocolate in a food processor or blender until finely ground. With processor running, pour hot cream and vanilla through food chute in a slow, steady stream, processing until smooth, stopping to scrape down sides as needed.
4. 4. Pour mixture into cooled crust. Chill, uncovered, 3 hours. Garnish, if desired.

 

Delicious, Gooey Apple Crisp

It is that time of year again! Apples, Apples, Apples.  This is a dessert I like to make for the family.  Everyone gobbles it down every time I make it! It is quick and easy and satisfies the Autumn Sweet Tooth. Serve with french vanilla ice cream for an added treat! Enjoy.

 

INGREDIENTS

• 2 1/2 pounds medium Granny Smith and Golden Delicious apples (about 5 or 6), peeled, cored, and sliced 1/4 inch thick
• 2 to 3 tablespoons granulated sugar
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon fine salt
• 1/2 cup packed light brown sugar
• 1/2 cup uncooked rolled oats
• 1/3 cup all-purpose flour
• 4 tablespoons cold unsalted butter (1/2 stick), cut into small pieces, plus more for coating the dish

INSTRUCTIONS

1. Heat the oven to 350°F and arrange a rack in the middle. Lightly coat an 8-by-8-inch baking dish with butter.
2. Combine the apples, granulated sugar, cinnamon, and 1/8 teaspoon of the salt in a large bowl and toss to coat. Place the apple mixture in the prepared baking dish and set aside.
3. Using the same bowl as for mixing the apples, mix together the brown sugar, oats, flour, and remaining 1/8 teaspoon salt until evenly combined. With your fingertips, blend in the butter pieces until small clumps form and the butter is well incorporated, about 2 minutes.
4. Sprinkle the topping evenly over the apples and bake until the streusel is crispy and the apples are tender, about 50 to 60 minutes. Let cool on a rack at least 30 minutes before serving.

Two Layer Pumpkin Cheesecake

 

 

 

 

Two Layer Pumpkin Cheesecake

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1 (9 inch) prepared graham cracker crust

• 1/2 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1/2 cup frozen whipped topping, thawed

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Directions

1. Preheat oven to 325 degrees .
2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.