Posted at 10:44 am
I thought it was time I scrolled through my Pinterest recipes and picked one for this blog. This is not an easy task as I have pinned so many recipes I didn’t know where to start …… soooo…… I swiped down the screen and then blindly hit a pin and wallah – Caramel Apple Cheesecake Bars!
These are awesome, no beyond awesome, these are BE-AWESOME!
The Girl Who Ate Everything is a wonderful blog site. She posts some great stories and has an abundance of recipes to choose from. I for one am glad she has a presence on Pinterest because without her I wouldn’t have tasted these delightful treats. Check out her blog at:
Easy to make and oh so gooey and caramel-ly and streusel-ly! I know that none of these words are accredited in the Oxford dictionary but hey it’s the best way to describe these delectable morsels of food. I can’t make you bake them but I encourage you to try them out – do yourself a favour; your kids will love you; amaze and astound your friends (yep I’m out of clichés but seriously bake and eat these – nuff said).
Caramel Apple Cheesecake Bars from The Girl Who Ate Everything (source Paula Deen)
- 2 cups all-purpose flour
- 1/2 cup firmly packed brown sugar
- 1 cup (2 sticks) butter, softened
- 3 x(8-ounce) packages cream cheese, softened
- 3/4 cup sugar, plus 2 tablespoons, divided
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 3 Granny Smith apples, peeled, cored and finely chopped
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup firmly packed brown sugar
- 1 cup all-purpose flour
- 1/2 cup quick cooking oats
- 1/2 cup (1 stick) butter, softened
- 1/2 cup caramel topping for drizzling after baked
- Preheat oven to 350 degrees F.
- In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly.
- Press evenly into a 9×13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
- In a large bowl, beat cream cheese with 3/4 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.
- For the streusel topping: In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.
- Sprinkle Streusel topping over apples. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool.
- Serve cold and enjoy!
Complexity Rating: – Sweet as!
Taste Rating:– Delightful!
Posted at 5:00 am
Yes apples again but, this one is like the best of apple crumble and custard combined into one glorious cake – simply brilliant! This recipe is from the Australian Women’s Weekly, May 2013 edition.
This cake was a great surprise. The custard infuses into the cake and gives it an amazing silky texture and the crumble top gives you the sweet crunch with a hint of coconut. It is amazing served straight from the oven (well after the 10 minute cooling time) with a big dollop of double cream. I did cheat with this recipe. I was too lazy to brave the cold and buy more apples from the corner store so I used tin apples. It in no way affected the quality of the cake – well as far as I could tell.
I also discovered that any leftovers will freeze very well just make sure you thaw it out slowly before eating – don’t give it a quick nuke in the microwave as it destroys the texture of the cake. I do have to reveal that I did want a slice of it for breakfast this morning when I awoke – is that wrong?
Apple Custard Crumble Cake from Australian Women’s Weekly
- 3 large pink lady apples, peeled, cored, sliced thinly (or 1 tin of apples and skip step 2 in the method)
- 1/4 cup (62ml) water
- 2 eggs
- 1 cup (220g) caster sugar
- 150g butter, softened
- 1 3/4 cups (260g) self-raising flour
- 2 tablespoon custard powder
- 2/3 cup (180ml) milk
- ¾ cup (110g) plain flour
- ¾ cup (165g) brown sugar
- ¾ cup (75g) shredded coconut
- 100g butter, softened
- Preheat oven to 170oC/150 oC fan forced. Grease and line a 23cm round springform pan.
- Lightly stew the apples by placing them in a saucepan with water, cover and simmer over low heat for about 10 minutes, or until just tender. Drain excess liquid, cool to room temperature.
- Crumble Top Place all ingredients into a food processor and process until the mixture resembles coarse breadcrumbs. Remove from processor and set aside in a bowl.
- Put eggs and sugar into a food processor and process for 2 minutes until light and creamy (Note: I used a mixer and it worked just as well). Add the softened butter and process until just combined (approx. another 2 minutes).
- Add flour, custard powder and milk to the egg mixture and process until just combined.
- Pour the cake mix into the cake pan and spread out evenly. Place the stewed (or tin) apples on top, making sure to cover all the cake mix. Sprinkle the crumble over the apple.
- Bake for approximately 1 hour or until a skewer comes out clean. Stand cake for 10 minutes before removing from the pan.
Tips: This is suitable to freeze (especially if you don’t want to share).
Complexity Rating: – Simple dimples!
Taste Rating: – scrum-didili-umptious!
Posted at 3:59 am
Winter 2013 was an apple season for me. I had a bit of an obsession with apples and wanted to cook something other than plain old apple pie (not that there is anything wrong with the classic apple pie, none whatsoever!), so I tried this one from the Coles Supermarket Magazine. I’m not sure what year this was published as the torn page didn’t have the date on it.
This was just beautiful! Do you notice the butterscotch sauce dripping gloriously down the sides? It was lovely and caramelised with syrupy sweet apples and a pie crust that hugged the filling like your grandma would. I decided not to cover the entire top of the pie with pastry circles as I wanted my guests to see the glorious apple stuffing (and I secretly hoped it would increase anticipation levels).
Most of my guests had seconds and some even thirds and I served it straight from the oven with a choice of vanilla ice cream or double cream. Nanna’s around the world would have been proud!
- 3 sheets frozen shortcrust pastry, thawed
- 1/2 cup brown sugar
- 1/3 cup golden syrup
- 20 g butter
- 1/3 cup plain flour
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 10 medium Granny Smith apples, peeled, sliced
- 2 tsp caster sugar
- 1 egg, lightly beaten
- Grease a 20cm springform pan. Cut 1 sheet of pastry into 4 strips, lengthways. Place a strip along each edge of second pastry sheet, pressing lightly to join to make one large square. Ease prepared pastry into pan, pressing into base. Trim edges. Prick pastry with fork and chill for 30 mins.
- Meanwhile, place brown sugar, syrup and butter in a large saucepan. Stir on low until melted and smooth. Simmer for 2 mins. Place flour and spices in a large bowl. Add apple, toss to coat. Add to syrup. Stir to coat. Simmer for 20 mins stirring occasionally until apples are just tender.
- Preheat oven to 180 °C or 160 °C fan forced. Line shell with non-stick baking paper. Fill with rice. Blind bake for 15 mins. Remove rice and paper, bake for 5 mins.
- Spoon apples into pastry shell. Using a 4cm round cutter, cut about 30 rounds from remaining pastry. Starting from the outside edge of the pie, arrange rounds, overlapping slightly over apple filling. Brush pastry lightly with beaten egg and sprinkle over caster sugar. Bake for 30-40 mins until golden and crisp. Serve apple pie in wedges with ice cream.
Serves: 8 (or if you cut the slices thinly 8 people several times over)
Complexity Rating:– Definitely do-able.
Taste Rating: – exceptional!