SALTED CARAMEL CHEESECAKE

Hey guys! I’ve been trying some new recipes that pop up in my social media. Saw this recipe last week and I just had to try it! It’s delicious!

Ingredients

Crust:

Cooking spray, for spraying the foil

2 sleeves (10 ounces) graham crackers

1/2 cup pecans 

8 tablespoons (1 stick) salted butter, melted 

1 1/2 teaspoons vanilla extract

Filling:

Three 8-ounce packages cream cheese, softened

1 1/2 cups granulated sugar 

1 1/2 teaspoons vanilla extract

4 large eggs 

1/2 cup sour cream 

Caramel Topping:

1/2 cup packed dark brown sugar

6 tablespoons salted butter 

One 14-ounce can sweetened condensed milk 

2 tablespoons dark corn syrup 

1 teaspoon vanilla extract 

Flaky sea salt, for garnish

Directions

Special equipment:

 a candy thermometer

1. For the crust: Preheat the oven to 350 degrees F. Line a 9-by-13-inch rectangular baking pan with foil and spray with cooking spray.
2. Place the graham crackers and pecans into the bowl of a food processor and pulse until the mixture becomes crumbs. Add the butter and vanilla and pulse again until combined. Pour into the prepared pan and press the crumbs into the bottom of the pan. If they come up the sides, that’s okay!
3. For the filling: Beat the cream cheese, granulated sugar and vanilla in a medium bowl with an electric mixer until smooth. Add the eggs 1 at a time, beating after each addition. Add the sour cream and mix again.
4. Pour the mixture into the crust, smooth the top and bake for 50 minutes. Turn off the oven and open the door, leaving the cheesecake to sit in the oven with the door open for 15 minutes. Remove and set aside to cool for an hour.
5. For the caramel topping: Add the brown sugar and butter to a pan, set over medium heat and cook, stirring, until the butter is melted and the sugar is dissolved. Add the condensed milk, corn syrup and vanilla and bring to a boil, stirring continuously.
6. Place a candy thermometer in the caramel mixture and continue to boil until the caramel reaches 225 degrees F. Turn off the heat and let the caramel cool for about 5 minutes before pouring over the cheesecake.
7. Allow to set for 2 hours, then cut into squares with a sharp knife. Arrange on a plate and garnish each square with a pinch of sea salt.

Salted Caramel Cheesecake

All done!

BUTTER COOKIES

If you love melt in your mouth butter cookies you need to try these! It’s a softer batter so you can pipe easily with it. This is one of my childhood faves ❤️❤️

Do yourself a favor and make a double batch, trust me 😂😋😋

INGREDIENTS

• 9 oz butter at room temperature
• 3/4 cup powdered sugar
• 1 tsp vanilla extract
• 2 cups flour
• Rainbow sprinkles (optional)

DIRECTIONS

1. Preheat oven to 350 F, line baking sheets with parchment paper.
2. Place butter in stand mixer (or you can use a hand mixer) and mix until creamy.
3. Add sugar and vanilla extract and continue mixing for 12 mins until it becomes white and creamy.
4. Using a spatula mix (sifted) flour into the mixture until completely combined.
5. Put batter into a piping bag with a star tip (1/2″ to 1cm)
6. Form cookies on the prepared sheets, sprinkle with rainbow sprinkles.

6. Bake for 12 mins or until the base turns light brown.

7. Let the cookies cool completely before serving.

GOOLAB JAMOON

Here we have my favorite Indian sweet with a Caribbean twist, goolab jamoon. The fragrant, rich dough is heavenly. It’s the second sweet that I learned make from my mama *grandmother*. Now I’ve visited a couple Indian restaurants in the US and whenever I order the goolab jamoon I get something totally different! It’s these round balls soaked in syrup. Which leads me to believe that the recipe must have changed on its way to the Caribbean from India.

Nevertheless both are deliciously sweet and I can easily eat them all in one sitting 😂😂

INGREDIENTS

1 cup butter
4 cups flour
1 tsp ground cardamom
1/2 cup powdered milk
1 can condensed milk
1/2 cup evaporated milk
1 cup oil for frying
2 cups white sugar
1 tsp grated ginger
4 cups water

DIRECTIONS

1. Rub butter into the flour, cardamom and powdered milk until crumbly

2. Add the other milks to the flour and knead lightly to combine. * Or use a food processor with dough blade*

3. Form almond shapes about 2 inches long and deep fry until golden brown

4. Boil sugar, ginger and water to a thick syrup (it should spin a thread when the spoon is raised)
5. Pour syrup over the fried goolab jamoon and stir continuously until the sugar crystallizes .

CHOCOLATE CHIP COOKIE BROWNIES

Chocolate chip cookie brownies in the middle of the day? Yeah… that’s how I roll … and that’s also why my jeans don’t fit… but I don’t care! Who needs pants anyway!

I would like to thank the lovely people at Betty Crocker for creating this marvellous invention! You make my afternoon chocolate cravings so much better! 🙂