caramel apple cheesecake bars

prep time:  tbd
cook time:  50 minutes
servings:  tbd

ingredients:
3 cups flour - separated
1 1/2 cups packed brown sugar - separated
3 sticks butter - room temperature
3 8-ounce packages cream cheese - softened
3/4 cup + 2 tablespoons sugar
3 large eggs
1 1/2 teaspoon vanilla extract
3 large apples - cubed
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup quick cooking oats
jar of caramel sauce

steps:
1.  preheat oven to 350 degrees.  line a 9 x 13 inch baking dish with aluminum foil.  in a bowl, combine the 2 cups flour with 1/2 cup brown sugar.  add 2 sticks of butter and use a fork of pastry blender to mix until crumbly.  press into the aluminum lined dish.  place in the oven until golden brown, about 15 minutes. 

2.  in a mixing bowl, combine the cream cheese and 3/4 cup sugar.  beat until smooth.  add the eggs one at a time, beating the mixture between each.  add the vanilla and mix.  pour over the baked crust.

3.  in a mixing bowl combine the apples, 2 tablespoons sugar, cinnamon and nutmeg.  sprinkle apples evenly over the cheesecake mixture. 

4.  combine 1 cup brown sugar, 1 cup flour 1 stick of butter and the oats until crumbly.  sprinkle over the apple layer.  place the dish back in the oven and bake for 40 - 45 minutes or until cheesecake filling is set.  drizzle the top with caramel sauce and cook completely.

- henning love blog

pumpkin ravioli with salted caramel whipped cream

prep time:  70 minutes
cook time:  70 minutes
servings:  24 ravioli

ingredients:
4 tablespoons butter - melted
2 packages cream cheese - softened
1/2 cup canned pumpkin
1 egg yolk
1/2 teaspoon vanilla extract
1/4 cup sugar
5 tablespoons flour
1/2 teaspoon pumpkin pie spice
2 cans pillsbury crescent recipe creations refrigerated seamless dough sheet
1 cup heavy whipping cream
1/8 teaspoon salt
5 tablespoons caramel syrup
4 tablespoons cinnamon sugar

steps:
1.  pre-heat oven to 375 degrees.  brush 2 large cookie sheets with 2 tablespoons of the melted butter.  in a large bowl, beat cream cheese and pumpkin on medium speed about 1 minute or until smooth.  add egg yolk, vanilla, sugar, 3 tablespoons of flour and pumpkin pie spice; beat on low speed until blended. 

2.  lightly sprinkle work surface with 1 tablespoon of flour.  unroll 1 can of dough on floured surface with 1 short side facing you.  press dough into 14 x 12-inch rectangle.  with paring knife, lightly score the dough in half horizontally.  lightly score bottom half of dough into 12 squares.  spoon heaping tablespoon of the pumpkin filling onto center of each square.  gently lift and position unscored half of dough over filling.  starting at the top folded edge, press handle of wooden spoon firmly between the mounts and along edges of pumpkin filling to seal.  using toothpick, poke small hole in top of each ravioli.  cut between each ravioli and place 1 inch apart on cookie sheets.  repeat with remaining flour, dough sheet and filling.  brush ravioli with remaining 2 tablespoons melted butter.  bake 9 - 14 minutes or until golden brown.

3.  in a medium bowl, beat whipping cream and salt on high speed until soft peaks form.  beat in 2 tablespoons of the caramel syrup until stiff peaks form.  transfer to serving bowl; cover and refrigerate.

4.  remove ravioli from oven.  sprinkle with 2 tablespoons cinnamon sugar, turn and sprinkle with remaining cinnamon sugar.

5.  to serve, place separate ravioli onto each plate.  drizzle with teaspoon of the caramel syrup.  swirl the remaining 1 tablespoon caramel syrup into bowl of whipped cream and add a dollop to the plate.  serve.

- pillsbury

toffee-coffee tartlets

prep time:  tbd
cook time:  tbd
servings:  6 tartlets

filling ingredients:
1 1/2 cup heavy cream
1/4 cup ground coffee
3/4 cup caramel topping + more for drizzling
2 tablespoons unsalted butter
1/2 cup confectioners' sugar - sifted

cup ingredients:
1 10-ounce package frozen puff pastry shells
1/2 cup semisweet chocolate chips
1/3 cup toffee bits

filling steps:
1.  bring the cream and coffee nearly to a boil in a saucepan over medium heat.  reduce the heat to low, cook for 5 minutes.  remove from the heat.  strain through a fine-mesh strainer into a bowl.  set aside.

2.  bring the caramel topping to a boil in a saucepan over medium-high heat.  reduce the heat to medium and cook for 2 more minutes.  remove from the heat and stir in the butter.  slowly whisk in the cream-coffee mixture until combined.  pour into a large bowl and cool to room temperature.  refrigerate for 45 minutes or until completely chilled.

cups steps:
1.  place the pastry shells on an ungreased baking sheet and bake according to the package directions.  transfer to a rack and cool, then pull out the center of the shells with your fingers.

2.  place the chocolate chips in a small microwave-safe bowl and microwave on medium power, stirring every 30 seconds, until melted, about 1 1/2 minutes.  pour the toffee bits into a pie plate.  dip the rims of the pastry shells in melted chocolate and then in the toffee.  set aside.

3.  beat the coffee mixture with a mixer on medium speed until thickened.  slowly beat in the confectioners' sugar on high until stiff peaks form.

4.  assemble the cups right before serving.  spoon the coffee mixture into a large zip-top plastic bag.  press out the air and seal.  snip off a corner, pipe the mixture into the shells.  drizzle with more caramel.

- food network magazine, april 2011

caramel apple cider cookies

prep time:  tbd
cook time:  15 - 17 minutes
servings:  24 - 36 cookies
ingredients:
1 cup unsalted butter - almost melted
1 cup sugar
1/2 teaspoon salt
10 packets instant cider mix
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
3 cups flour
1 bag chewy caramel candies
cinnamon sugar (garnish)
steps:
1.  preheat the oven to 350 degrees.  unwrap approximately 20-30 caramels and line a cookie tray with parchment paper.

2.  in a large bowl, cream together the butter, sugar, salt and all 10 packets of apple cider mix until smooth and fluffy.  beat in eggs, vanilla, baking soda, and baking powder.  add the flour until just combined (don't overwork it).

3.  scoop out about a tablespoon of dough and flatten into your hand.  add a caramel to the middle and fold the dough around to seal in the candy.  roll into a ball (it should be slightly smaller than a golf or ping-pong ball).

4.  place the cookies on your cookie sheet with roughly 2 inches between them.  sprinkle a little bit of cinnamon sugar on top of each cookie then place in the oven.

5.  bake 15 - 17 minutes or until golden brown around the edges.  gently slide the parchment with the cookies onto the counter.  let cook until they're not soft any more but still slightly warm.  twist gently to remove and cool the rest of the way upside down on a cooling rack (or right there on the parchment).

note:  once the cookie is upside down the caramel will pull back into the cookie. once they've cooled, they won't leak anymore.


- big mario blog

easy english toffee mocha trifle

prep time:  tbd
cook time:  tbd
servings:  6 - 8

ingredients:
1 scoop engish toffee mocha drink mix
8-ounce container whipped topping
classy chocolate pound cake mix - prepared and cubed
creamy carmel sauce
1/2 cup toffee bits

steps:
1.  combine english toffee mocha drink mix and whipped topping; stir to blend.

2.  in small dessert glasses, layer pound cake cubes and whipped topping mixture.  drizzle with creamy carmel sauc and sprinkle with toffee bits.

- tastefully simple