Tag Archives: caramel

Turtle Cheesecake

I know I’m a little late on Thursday’s promised post, but I’ll be back later on today with something else, so maybe having two posts in one day will help to even out my tardiness? Yes? Okay, sounds good to me!

This cheesecake was super easy to make, and I was relatively happy with the way it turned out. I wish the “turtle” component had been more identifiable, so next time maybe I’ll alter it a little, but this is a terrific cheesecake nonetheless.

Turtle Cheesecake
Serves 12-14 people

2 cups graham cracker crumbs
6 tbsp butter, melted
3 (8 oz) packages of cream cheese
3/4 cup sugar
1 tbsp vanilla
3 eggs
1/2 cup caramel sauce (either store-bought or homemade)
8-10 Turtle’s chocolates, roughly chopped

Preheat your oven to 325F and begin preparing your crust by combining the graham cracker crumbs and melted butter in a small bowl and pressing the mixture on the bottom and slightly up the sides of a 9-inch springform pan.

Beat together the cream cheese, sugar, and vanilla until thoroughly combined, then add the eggs, one at a time, ensuring the first egg is well blended before adding the next.

Pour the cheescake mixture over the crust and bake for 1 hour and 5 to 1 hour and 15 minutes (make sure the centre is almost set).

Allow the cheesecake to cool in the pan for a little while (15-20 minutes or so), then loosen the rim and gently place the cheesecake on the plate you’ll be using to serve it.

Top your cheesecake with caramel sauce and garnish with chopped Turtle’s chocolates. Chill your cheesecake in the fridge for at least 4 hours, or overnight if you can. Take it out a few minutes before serving, and enjoy !

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Caramel-Filled M&M Cookies

Happy Halloween everyone !
I hope you’re having a great time eating lots of candy and sweet treats, I definitely am!
I thought these cookies would be pretty good to post for today because you could easily change the recipe to use up some of your leftover Halloween candy.

I liked these cookies because they had a soft, cakey texture, the addition of mini M&M’s make them fun and colourful, and the sweet, chewy caramel surprise inside just makes them delicious :). I used a combination of whole wheat and all-purpose flour, which gave them a slightly nutty flavour that I enjoyed. They were super easy to put together, just be sure to set aside a bit of extra time for chilling, just to ensure that your caramel pieces don’t leak out.

I had originally attempted to make a caramel “ganache” that I could roll into little balls and put inside the cookies, but it never firmed up enough, so I tried just spooning some into the middle of the cookie, but when I made a test batch it leaked out while it was baking, giving the cookies a candy-like layer that I didn’t want, so I decided to use whole caramels to stuff the rest of the cookies, and it turned out beautifully, it gave them the gooey, chewy, caramel-y centre that I was looking for.

Caramel-Filled M&M Cookies – adapted from Sing For Your Supper
Makes about 35 cookies

1 cup butter
2/3 cup + 2 tbsp sugar
2/3 cup brown sugar
1/4 tsp salt
2 tsp vanilla
1/2 tsp baking soda
1 tsp baking powder
2 eggs
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour*
1 tbsp flaxseed meal*
4 tbsp milk
1 cup mini m&m’s
18 caramel candy, cut in half diagonally

* Feel free to use 3 cups of all purpose flour, and omit the flaxseed meal 🙂

Preheat the oven to 375F and line two baking sheets with parchment paper.

Beat the butter, granulated sugar, brown sugar, salt, vanilla, baking soda, and baking powder until combined; next, add your two eggs and beat until smooth.

Add in the flours and ensure they are mixed in completely, then switch to a low speed on your mixer and add the milk. Using the same speed, or working by hand, mix in your M&M’s.

Roll cookies (or use your handy cookie scoop) and place them on the cookie sheet, then chill for 15 minutes. Once the cookies are chilled, push half a caramel candy into the centre of the cookie, and roll the cookie between your hands to ensure the caramel is completely covered by cookie dough.

Bake for 14-16 minutes, until they are light golden brown, and cool on the cookie sheets.

Sea Salt Caramel Sauce

I made this caramel sauce last week, and I have been obsessed with it, I put it on pretty much everything..blondies, cookies, cinnamon buns, ice cream, fruit, a spoon…. you get the idea. It’s so amazing that I already want to make more, even though I haven’t run out yet.

This recipe is super easy, and I wish I had taken more pictures of the process, but you can head over to Baked Bree and check out her gorgeous pictures :).

Sea Salt Caramel Sauce – recipe from Baked Bree

1 1/2 cups sugar
1/3 cup water
1 1/4 cups heavy cream 1 teaspoon vanilla
1 teaspoon sea salt

Combine the heavy cream, sea salt, and vanilla in a measuring cup and set aside, somewhere close to where you are making your caramel sauce. (I put mine beside the burner I was using)

Put the sugar and water in a saucepan over medium high heat. Let the sugar boil and cook until it reaches a beautiful deep amber colour. I know this will go against your every instinct, but while the sugar is cooking do not touch it, don’t stir it with a spoon or whisk or anything, just stand beside it and watch over it while it cooks.

Once the sugar has turned a deep amber colour, whisk in the cream mixture while the pot is still over the heat. It may seize up and turn into a glob, DO NOT DISPAIR PEOPLE ! It will come together just fine, don’t freak out, just keep whisking, maybe breathe quickly a few times to make yourself feel better, just don’t stop whisking ! It will turn into a beautiful smooth sauce that you will be so addicted to that it might be ridiculous, but its okay, because I’ll start a support group ;).

When your sauce is smooth and creamy and perfect, pour it into a jar and refrigerate. Bree says that it will thicken up a bit in the fridge, but it is meant to be a loose sauce, which I think is just perfect.