Caramel Apple Blondies

This is one of my new favorite fall dessert recipes! Enjoy :)

ingredients:

*2/3 cup room temperature butter

*2 cups packed light brown sugar

*2 eggs

*2 tsp vanilla

*2 cups flour

*2 tsp baking powder

*1/2 tsp salt

*1 cup peeled, chopped tart apple (1 large)

*1/2 cup Kraft caramel bits (can use toffee bits)

instructions:
*Preheat oven to 350'
*Spray 9x13 baking pan lightly with cooking spray
*Cream butter and brown sugar in mixer until smooth
*Add eggs and vanilla and beat on medium until combined
*On low, add flour, baking powder and salt. Mix until just combined
*Stir in the chopped apples and caramel bits
*Spread in prepared pan and bake for 30 minutes until the center is set
{Picture above is BEFORE the oven ;) }
*Let cool completely before slicing or frosting
{Frosting recipe below--I didn't use frosting}
~brown sugar frosting~

ingredients:

*1/2 cup butter

*1 cup packed light brown sugar

*1/4 cup milk

*2 cups powdered sugar

instructions:

*Melt butter in a medium saucepan. Add brown sugar and milk and bring to boil.

Remove from heat. Let cool for 5 minutes.

*Stir in powdered sugar with a whisk.

*Let cool until it thickens enough to spread.

Cheesecake

This. Is. So. Good!

Crust:
3 cups finely ground graham crackers (about 40 squares)
2 tablespoons sugar
1/2 cup butter, melted

Filling:
2 (8-ounce) blocks cream cheese, room temperature
1 cup sugar
3 eggs
1 teaspoon vanilla extract
1 pint sour cream

To prepare crumb crust: In a mixing bowl, combine the crust ingredients together with a fork until evenly moistened. Lightly coat the bottom and sides of a 9-inch springform pan with non-stick cooking spray. Firmly press the mixture over the bottom and 1-inch up the sides on the pan, use your fingers or the smooth bottom of a glass. Refrigerate the crust while preparing the filling.

To prepare filling: In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps. Gradually add the sugar and beat until creamy, 1 to 2 minutes. Periodically scrape down the sides of the bowl and the beaters. Add the eggs, 1 at a time, and continue to slowly beat until combined. Stir in the vanilla. Blend in the sour cream. The batter should be well mixed but not overbeaten. Overbeating incorporates too much air and will cause the cake to puff when baking, then fall and crack when cooling. Pour filling into the crust-lined pan and smooth the top with a spatula.

Bake in a preheated 325 degree oven for 50-55 minutes. The cheesecake should still jiggle slightly, it will firm up after chilling. Be careful not to overcook! Do not do a toothpick test in the cake’s center, this will make a crack. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours to set up. Demold and transfer to a cake plate. Slice the cheesecake with a thin, nonserrated knife that has been dipped in hot water and wiped dry after each cut.

Enjoy!
*Taken from melskitchencafe.com (one of my most favorite cooking blogs.)

Pumpkin Pie Milkshake!

Mmmmm...



Ingredients:
2/3 cup canned pumpkin
1/2 cup milk
1/2 teaspoon vanilla
1 teaspoon cinnamon
1/8 teaspoon cloves (just a pinch really)
1/8 teaspoon nutmeg (just a pinch really)
4 Tablespoons brown sugar
4 cups vanilla ice cream
graham cracker crumbs to sprinkle on top

Directions:
Combine everything (except the graham cracker crumbs) in a blender and liquify to your desired consistency! If you like really thick milkshakes, I combine everything but the ice cream together in a bowl first and leave the ice cream out for a few minutes to soften. Then, instead of blending it, I just use a spoon to mix it all together.

Brownie Goody Bars

All I can say is yum! Brownies, combined with frosting, combined with chocolate and peanut butter. Could it get any better??

Ingredients:
1 brownie mix (And mix ingredients)
1-2 c. vanilla frosting
1/2 c. peanuts chopped
2 c. rice krispies
2/3 c. peanut butter
1 1/3 c. chocolate chips

Make brownie mix according to directions and bake in a 9x13 pan. Cool completely. Frost top of brownies. Sprinkle chopped peanuts on top. Put in refrigerator. While in the refrigerator melt peanut butter and chocolate over low heat on the stove. Once melted pour on top of rice krispies. Spread rice krispie mixture over top of frosting. Refrigerate until cool before cutting.

Oreo Cookie Ice Cream Cake

Ingredients:

One pack of oreos (do not use double stuffed)

1/2 cube of butter

1/2 gallon of ice cream (any flavor)

1 jar of Mrs. Riches chocolate sauce

1 9oz tub of Cool Whip

Crush your entire package of oreos. Mix the crushed oreos with the 1/2 cube of butter together. Save 1/4 of your oreos for the topping. Press the other 3/4 of oreo crumbs to the bottom of a 9x13 inch pan.

Thaw out your ice cream a little bit, cut it into squares, and layer on top of the oreo crumbs. Push down, smooth out, and freeze for 10 to 15 minutes.

Then, pour Mrs. Riches chocolate topping on the top. Freeze for another 15 minutes.

Add the cool whip and then sprinkle the left over oreo crumbs.