Caramel Apple Cheesecake Pie

I’ve been dying to try this recipe since I first saw it!  It just has too much goodness packed into it not to try out – did you say – homemade caramel – apples, pecans, cheesecake and fresh whipped cream?  Ummm – yes please!     I also wanted to use my new pie dish – so I opted to make this in that instead of a cheesecake pan.  I think it worked out great.  

I was a little nervous about the crust – since I used gluten-free graham crackers (so my Aunt with celiac could eat it).  But you would never know the difference – they tasted exactly the same as regular ones (although they did cost a small fortune for graham crackers!). 

After the graham cracker crust is baked – you layer in some caramel and then chopped pecans….

Then you layer in some cooked apple slices….. 

Next is a layer or cheesecake batter and once baked – topped with fresh whipped cream and garnished with pecans and caramel.

Are you drooling yet?   If so - go make this dessert!

Ingredients

For the caramel:

• 1 cup sugar
• 3 Tbsp. water
• 1 Tbsp. light corn syrup
• 3/4 cup heavy cream
• 1 Tbsp. unsalted butter

For the crust:

• 1 1/2 cups graham cracker crumbs
• 3 Tbsp. sugar
• 1/2 tsp. cinnamon
• 5 1/3 Tbsp. unsalted butter, melted
• 1/2 – 3/4 cup caramel
• 1 cup chopped pecans

For the apple filling:

• 5 Tbsp. unsalted butter
• 1/2 cup light brown sugar
• 1/4 tsp. salt
• 1 tsp. cinnamon
• 4 Granny Smith apples, peeled, cored and thinly sliced

For the cheesecake:

• 8 oz. cream cheese
• 1/4 cup sugar
• 1 tsp. vanilla extract
• 1 large egg
• 1 Tbsp. freshly squeezed lemon juice

For the topping:

• 3/4 cup heavy cream
• 3 Tbsp. confectioners’ sugar
• 1/4 cup caramel
• Chopped pecans

Directions

1. To make the caramel: Put the sugar, water and corn syrup in a medium heavy-bottomed saucepan and stir to combine.  Heat over medium-high heat, without stirring, until the caramel turns deep amber.  As the sugar is caramelizing wipe down any splatters on the sides of the pan with a pastry brush dipped in cold water.  Lower the heat and and add the cream and butter.  Once done bubbling – stir until smooth and remove the pan from the heat.   Cool and refrigerate until ready to use (can be made in advance).

2. To make the crust:  Preheat the oven to 375° F. 

3.  In a mixing bowl, combine the graham cracker crumbs, sugar, cinnamon and melted butter and combine until all the crumbs are moistened and the ingredients are evenly mixed. 

4. Transfer the mixture to a 9 inch springform pan or deep dish pie plate and press the crumbs in an even layer over the pan bottom and up the sides of the pan.  Bake for 6-8 minutes, until golden in color.  Let cool for about 10 minutes. 

5. Pour a layer of caramel into the bottom of the crust and sprinkle evenly with the chopped pecans. 

6. To make the apple filling: Melt the butter in a large skillet over medium heat.  Mix in the brown sugar, salt and cinnamon and cook for 1 minute, until bubbling.  Mix in the apple slices and toss well to coat.  Cook over medium to medium-high heat until tender and most of the liquid has been reduced, about 15-20 minutes.  Let cool for a few minutes and pour into the prepared pie shell.  Set aside.

7. Reduce the heat of the oven to 350° F. 

8. To make the cheesecake layer: Combine the cream cheese and sugar in the bowl of an electric mixer and beat on medium speed until smooth, about 1 minute.  

9. Mix in the vanilla, egg and lemon juice until fully incorporated and smooth, 1-2 minutes. 

10. Spread the cheesecake filling into an even layer over the top of the cooked apples in the crust.  Bake until a knife inserted in the center comes out clean, about 30 minutes.

11. Remove from the oven, transfer to a wire rack and let cool to room temperature.  Refrigerate for at least 4 hours.

12. In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream and confectioners’ sugar on medium-high speed until stiff peaks form.  Spread gently over the top of the chilled cheesecake layer.  Top with dollops of caramel sauce and swirl with a knife to create a marbled effect.  Sprinkle with a handful of chopped pecans.

Source: Annie’s Eats, caramel from Baking from my Home to Yours by Dorie Greenspan

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Apple Spice Cookie Bars

Although its very close to the official start of winter – for some people in Buffalo it has come full force (Luckily, we avoided the major storm that trapped people in their car for 20 hours).  These fall inspired treats will keep you satisfied all winter long.   They are super simple to whip together and the best part is the gooey apple inside and the way the top crisps up.  The hardest part is letting them cool so you can cut them and eat them right up!

Ingredients

• 2 cups plus 2 Tbsp. all purpose flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 2 tsp. ground cinnamon
• 1/8 tsp. nutmeg
• 1/8 tsp. allspice
• pinch ground cloves
• 1/2 cup unsalted butter, melted and cooled
• 1 cup packed brown sugar
• 1 cup white sugar
• 2 eggs
• 1 Tbsp. vanilla extract
• 2 apples, cored and diced
• cinnamon sugar for sprinkling

Directions

1. Preheat oven to 350 degrees and line 9x13 pan with foil and baking spray.

2. In medium bowl, combine flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves. Whisk to combine and set aside.

3. In bowl of stand mixer fitted with the paddle attachment combine sugars and butter and beat on medium high until light and fluffy, about 1 minute.

4. Add eggs, one at a time, beating well to combine. Add vanilla extract and beat to combine.

5. Turn mixer on slow and fold in flour mixture a little at a time until just combined. Fold in apples.

6. Spread mixture evenly into prepared pan and sprinkle top generously with cinnamon sugar.

7. Place in oven and bake until cooked through, when top slightly bounces back to the touch, about 30 minutes.

8. Remove from oven and let cool completely before removing from pan, cutting and serving. Bars will be very soft.

Source: Beantown Baker – originally from Good Things Catered

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Spinach, Feta & Sun-dried Tomato Turkey Burgers

I was talking with a co-worker the other day about working a full time job and having time to cook dinner every night.  I told him that I have no issues with finding the time to cook a meal every day – I plan my menu each week and on days when I know we are going to be busy – I plan easy meals.  And for a quick and easy meal – it does not get much simpler than these burgers.   You can mix them up in minutes – and cook on a grill or grill pan – and dinner is ready in no time at all.   I served these on some homemade burger buns (from my freezer) and for a really easy side – Alexia fries (love them!). 

Ingredients

• 1 lb. ground turkey
• 1/2 cup crumbled feta cheese
• 1/4 cup sun-dried tomatoes, diced
• 5 oz. frozen spinach, defrosted and squeezed dry and roughly chopped
• 1 tsp. garlic powder
• large pinch of Kosher salt
• fresh cracked pepper

Directions

1. Combine turkey, feta, sun dried tomato, spinach and seasonings in a mixing bowl.

2. Form into 4-5 burger patties and set aside (or freeze if making in advance).

3. Pre-heat grill, grill pan or broiler. Cook for 3-4 minutes per side or until golden brown and cooked through.

Source: Erin’s Food Files

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Chicken Noodle Soup

Oh – chicken noodle soup – the wintertime necessity.  My husband recently had a cold that lasted for three straight weeks.  I made this soup and miraculously he was better after eating two huge bowls of this! Well, I don’t think you can say it was exclusively the soup – but that doesn’t matter – because this soup is so good you can eat it if your sick or not!  I took a major shortcut with this recipe – and it totally paid off.  I bought a plain rotisserie chicken and shredded it and added to the soup – it was so moist and delicious – any way better than if I had cooked the chicken myself.  I’m definitely going to be doing that again – especially if I am the one that ends up sick next time. 

Ingredients

• 2 Tbsp. extra-virgin olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, peeled and sliced in rounds
• 2 celery ribs, halved lengthwise and diced
• 4 fresh thyme sprigs
• 1 bay leaf
• 2 quarts (8 cups) chicken stock
• 8 ounces dried noodles
• 1 1/2 – 2 cups shredded cooked chicken
• Kosher salt and freshly ground black pepper
• 1 handful fresh flat-leaf parsley, finely chopped

Directions

1. Heat a Dutch oven over medium heat and pour in the olive oil.

2. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned.

3. Pour in the chicken stock and bring the liquid to a boil.

4. Add the noodles and simmer for 5 minutes until tender.

5. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Source: Tyler Florence – Food Network

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Buckeyes

Buckeyes or peanut butter balls – are a delicious, decadent treat.   I’ve had them many times as part of holiday cookie platters or when visiting Ohio.  I love the combination of smooth peanut butter and rich dark chocolate – and I love the simplicity of this treat.  There is no cooking or using the oven.  The hardest part is dipping in the chocolate – and the piece of equipment that I used to make it a little easier was my metal cake tester – I just poked it though the peanut butter ball and dipped in the bowl of chocolate.  You can easily make these in advance and keep them in your refrigerator or freeze them – and they are ready at a moments notice for guests – or for a quick late-night-sweet snack attack!  Enjoy!

Ingredients

• 1/4 cup cream cheese, softened
• 1 1/2 cups peanut butter
• 1 cup graham cracker crumbs (from about 14 graham crackers)
• pinch salt
• 3 cups confectioners sugar
• 10 tablespoons (1 1/4 sticks) unsalted butter, melted and cooled
• 12 ounces dark chocolate chips (60 to 72%)

Directions

1. In the bowl of an electric mixer, beat the cream cheese and peanut butter together until combined.

2. Add the graham cracker crumbs and beat for 10 seconds.

3. Add the sugar and butter, and mix on the lowest speed until just combined then increase the speed until the ingredients are thoroughly combined.  Set aside.

4. Melt the chocolate either over a double boiler, stirring until it is completely smooth or in a microwave in 30 then 10 second increments, stirring before you start it again until it is completely smooth.

5. Let it cool to tepid (about 100 degrees) while you shape the peanut butter centers.

6. Line a sheet pan with parchment paper. Scoop out slightly more than one tablespoon’s worth of filling and use your hands to form it into a ball. Place the ball on the prepared sheet and repeat the process until all of the candies have been shaped.

7. Using a fork or large skewer, dip each ball into the chocolate and roll it about so that almost the entire candy is coating, leaving a small circle uncoated.

8. Chill the buckeyes until they are set, about 30 minutes.

Source: Smitten Kitchen originally from Baked Explorations

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