Source: BuonaPappa
Sunday, December 13, 2015
Wednesday, December 9, 2015
Caramel Apple Crisp Cheesecake Bars
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour, 10 minutes
Yield: 20-24
Ingredients
Graham/Oats Crust:
1/4 cup brown sugar
1 cup graham cracker crumbs
3/4 cup rolled oats
1/2 cup melted butter, plus more for greasing the plate
Cheesecake Layer :
2 8oz package softened cream cheese
2 tbsp corn starch
1/4 cup brown sugar
1/4 cup white sugar
1/2 tsp ginger
2 tsp vanilla extract
1/2 tsp cinnamon
Apple Crisp Topping:
1/4 cup all purpose flour
1/4 cup rolled oats
1/4 cup brown sugar
1/2 tsp cinnamon
2 tbsp coconut oil
2 medium to large apple, peeled and thinly sliced
Caramel Topping
Instructions
Preheat your oven to 350F.
Prepare one 9x13-inch glass pan by greasing thoroughly with butter or baking spray,
or light-colored metal baking pan with foil,
(be sure to cover the sides, you are going to use this to lift the bars).
In a mixing bowl combine graham cracker crumbs, rolled oats, melted butter and brown sugar together.
Press inside the bottom of a 9x13-inch baking pan.
Bake for 5 minutes. Remove from oven to cool.
Meanwhile in the bowl of your electric mixer blend together cream cheese, brown sugar, white sugar, cinnamon, ginger, cornstarch and vanilla.
Once well combined, pour on top of your graham cracker/oat crust.
To start your apple layer, arrange the thinly sliced apple on top of the cream cheese mixture in a single layer.
Top with the Apple Crisp Topping. Bake at 350F for 40-50 minutes.
Once it's done cooking, cool for 15 minutes, then refrigerate overnight.
Cut into squares. Serve with caramel drizzled over the top of cheesecake bars.
Source: Sugar Apron
PERFECT PEANUT BUTTER COOKIES
Yield: 24-25 cookies
Ingredients:
1/2 cup unsalted butter, melted half way
1 cup light brown sugar
1 egg
2 tsp vanilla extract
3/4 cup creamy peanut butter
1 1/2 cups all-purpose flour
3/4 tsp baking soda
1/4 cup granulated sugar for rolling
Instructions:
Preheat oven to 350 degrees. Line baking sheets with parchment paper, set aside.
Cream butter and brown sugar together until smooth with no lumps. Beat in the egg,vanilla and peanut butter until completely combined. Pour in flour and baking soda and mix until just incorporated without over-mixing. Dough will be very soft and sticky. Chill dough for at least 15 minutes.
Measure granulated sugar into a small bowl and set aside. Roll 1" rounded tablespoons of dough, roll in sugar and place about 1" apart on prepared baking sheet (they don't spread much). Bake cookies for 7-8 minutes. Allow to cool for only 5 minutes on baking sheet and then move them to a wire rack to finish.
These perfect peanut butter cookies will stay soft and fresh for up to 6 days stored in an airtight container.
Source: Sprinkle Some Sugar
Tuesday, December 8, 2015
Blueberry Almond Crisp
INGREDIENTS
3 1/2-pint baskets fresh blueberries
2 tablespoons plus 1/4 cup (packed) golden brown sugar
1/2 teaspoon ground cinnamon
1/2 cup quick-cooking oats
2 tablespoons all purpose flour
1/4 teaspoon salt
2 tablespoons (1/4 stick) chilled unsalted butter, cut into small pieces
1/4 cup sliced almonds
Whipped cream or ice cream (optional)
PREPARATION
Preheat oven to 350°F.
Rinse blueberries. Drain, allowing some water to cling to berries.
Place berries in 9-inch-diameter glass pie dish. Sprinkle with 2 tablespoons brown sugar and cinnamon; stir to blend. Let stand until sugar dissolves and coats berries.
Stir oats, flour, salt, and remaining 1/4 cup brown sugar to blend in medium bowl. Add butter and rub in with fingertips or fork until moist clumps form.
Stir in almonds. Sprinkle oat mixture evenly over blueberries.
Bake crisp until berries are bubbling and topping is golden, about 35 minutes.
Serve warm, each serving topped with a spoonful of whippedcream or ice cream (optional)
Source: Les Repas de Mon Enfance Growing Up Franco American
Sunday, December 6, 2015
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