October 2012 archive

Happy Fall

Nothing quite says like fall like a nice, crisp apple. This chilly weather got me thinking just exactly how to put a spin on the season’s hottest fruit. I came across this recipe for Caramel Apple Cheesecake Bars, and there was no turning back. Plus, it is Paula Deen’s creation, which means you’re in for a treat…a real, buttery treat. Nonetheless, everything Mrs.Deen makes is truly worth the extra 48374375987 hours on the treadmill!

There you have it, sweet, buttery, smooth deliciousness all created by the genius, Paula Deen. Don’t be afraid to try her recipes once in a while for an indulgent treat!

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup firmly packed brown sugar
  • 1 cup (2 sticks) butter, softened
  • 2 (8-ounce) packages cream cheese, softened
  • 1/2 cup sugar, plus 2 tablespoons, divided
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 Granny Smith apples, peeled, cored and finely chopped
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (I omitted, due to preference)
  • Streusel topping, recipe follows
  • 1/2 cup caramel topping

Directions

Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13 by 9 by 2-inch baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 1/2 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 30 minutes, or until filling is set. Drizzle with caramel topping.

Streusel Topping:

  • 1 cup firmly packed brown sugar
  • 1 cup all-purpose flour
  • 1/2 cup quick cooking oats
  • 1/2 cup (1 stick) butter, softened

In a small bowl, combine all ingredients.

Yield: approximately 3 cups

Cinnamon Bun Fun

It was a quiet, rather chilly fall day, and I was in the mood to bake something indulgent. I started thinking and realized that there is nothing quite like a hot, gooey cinnamon bun straight out of the oven. Baking these can seem quite intimidating because of their complex shape and pure deliciousness, however, they are actually quite simple. Check out the pictures and recipe below to find out how you too can make this wonderful treat.

Combine the flour, sugar, baking powder and salt.

Add in the butter, milk and egg. Stir until you have a dough consistency.

Roll the dough onto a floured surface.

For the filling, combine brown sugar, butter and cinnamon in a small bowl.

Sprinkle filling evenly onto dough.

Roll up the dough.

Cut the dough into approximately 12 rolls and place either on baking sheet or in muffin tin.

Bake for 20-25 minutes. 

Ingredients

Filling:

4 tablespoons unsalted butter, at room temperature
1 cup packed dark brown sugar
3 teaspoons ground cinnamon

Dough:
2 cups bread or all-purpose flour, + more for rolling
2 tablespoons granulated white sugar
3 teaspoons baking powder
1 teaspoon salt
3 tablespoons unsalted butter, at room temperature
3/4 cup milk
1 large egg, beaten

Cream Cheese Frosting:
2 ounces cream cheese, at room temperature
2/3 cup powdered sugar
3 tablespoons milk or buttermilk

*I added about a teaspoon of butter to the icing as well

Directions:

1. Preheat the oven to 400 degrees F. Spray a muffin tin with nonstick spray.

2. Prepare the filling: In a small bowl, combine the filling ingredients with a fork until a crumbly mixture is formed.

3. Prepare the dough: In a large bowl, whisk together the flour, sugar, baking powder and salt. Use clean hands (or a pastry blender) to work the butter into the dry ingredients. Add the milk and the egg and stir to combine.

4. Roll the dough out on a floured surface into roughly shaped large rectangle (about 1/4-inch thick). Sprinkle the filling evenly over the surface of the dough, leaving a 1/2-inch border all the way around. Carefully roll up the rectangle (the dough will be soft). Use a sharp knife to cut 12 rolls. If you want smaller rolls, cut them a little smaller and you’ll get 18. Carefully place the rolls in the prepared muffin tin.

5. Bake 20 to 25 minutes. While the cinnamon rolls are baking, prepare the frosting: Combine the cream cheese, powdered sugar and milk/buttermilk in a medium bowl. Use an electric mixer to combine. Add a little more milk if you wish to have a thinner frosting. Spread the frosting on top of warm rolls or drizzle on top. Serve warm.