Dark Rum Custard Ice Cream

Dark Rum Custard Ice Cream

Recipe Link: http://www.food.com/recipe/dark-rum-custard-ice-cream-351042

Ingredients
2 cups heavy cream
2 cups milk
1 vanilla beans, halve lengthwise
lemon zest ( a 2-by 1/2-inch piece removed with a vegetable peeler)
2/3 cup firmly packed brown sugar
8 large egg yolks
1/4 cup good-quality dark rum ( such as Bacardi Black)

Directions

In a 2 1/2- to 3-quart heavy saucepan combine cream and milk. Scrape seeds from vanilla bean into cream mixture, dropping in bean. Add zest and bring mixture just to boil.

In a large metal bowl whisk together brown sugar and yolks until combined well. Add hot cream mixture to yolk mixture in a slow stream, whisking, and return custard to pan. Cook custard over moderately low heat, whisking constantly, until thickened and coats back of a wooden spoon, about 3 minutes. (Do not let custard boil or it will curdle.)

Pour custard through a very fine sieve into cleaned metal bowl and cool slightly. Stir in rum and chill, covered, until cold. Freeze custard in an ice-cream maker.

Orange Chiffon Cake

Orange Chiffon Cake

Makes: 12 servings

Prep: 30 minutes

Chill: 1 hour

Bake: 30 minutes
Cook: 15 minutes

Ingredients

3 oranges
2 egg whites

1-1/2 cups sugar

2-1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup milk
1/3 cup cooking oil
2 egg yolks
Orange Fluff Frosting (see recipe below)

Directions

1. Preheat oven to 350 degree F. Grease and flour two 9x1-1/2-inch round cake pans; set aside. Finely shred 1 tablespoon of peel from 1 orange. Squeeze juice from 2 oranges to measure 1/2 cup juice. Section remaining orange. In a large mixing bowl beat egg whites to soft peaks. Gradually add 1/2 cup of the sugar, beating to stiff peaks. In another large mixing bowl combine flour, baking powder, salt, and remaining 1 cup sugar.

2. Add milk and oil. Beat on low speed of electric mixer until combined. Add orange juice and egg yolks; beat 1 minute. Gently fold in egg white mixture until combined. Fold in orange peel. Divide batter evenly between pans. Bake for 30 to 35 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool completely on wire racks; remove from pans. Frost with Orange Fluff Frosting. Top with reserved orange sections. Makes 12 servings.

Orange Fluff Frosting: Finely shred 2 tablespoons orange peel; set aside. In small saucepan stir together 1/3 cup sugar and 4 teaspoons cornstarch. Stir in 1/2 cup orange juice. Cook over medium low heat, stirring frequently, until mixture thickens; cook and stir 2 minutes more. Remove from heat; stir in the reserved orange peel. Cover; chill 1 hour. Beat 2 cups whipping cream to stiff peaks; fold into chilled mixture

Recipe Link: http://www.bhg.com/recipes/printRecipe.jsp?recipeId=R050907&catref=rcbhg1

Straw-berried Treasure Cupcakes

Another play on words. I'll admit that I cheated and just used yellow boxed cake mix with milk chocolate canned frosting. That's pretty much treason for dinner club in my eyes but this was just a bonus for everyone's treasure box party favors.  It was still cute and delicious!

While I'm on the thought....let's debate.  Boxed cake mix.  Hate it or love it?  As much as I pride myself on making things from scratch, I can go either way with boxed cake mix (and brownie for that matter, too!).  Honestly, I think it tastes pretty darn good and great in a pinch.  It gets a bad rap because it's not homemade but when it tastes delicious and/or you doctor it up a bit to be more fancy, then who cares?!

But, if you want the homemade version and have the time (which I didn't), checkout the link in the source.

Straw-berried Treasure Cupcakes
Yields: 18 cupcakes

• 1 box cake mix of your favorite flavor
• 1 can of frosting of your favorite flavor
• 18 strawberries, hulled

Directions

1. Prepare the cupcakes per the instructions on your box.  Set aside to cool.
2. Once the cupcakes are cooled, using a small paring knife and the cone method or 1"-1.5" cookie cutter cut out the center of each cupcake.  In this case we're not replacing the tops so eat the cupcake scraps as you're carving or save them for later to make cake balls (truffles).  Yum.
3. Insert a strawberry into each cupcake.  Just shove them in there.  They'll fit :).
4. Frost your cupcakes.  If desired, add a cute pirate flag.  Stuff your face and enjoy!

Source: Inspired by I Heart Cuppy Cakes

Sugar Cookie Bars

Source: www.RecipeGirl.com

COOKIES:
1 cup unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs
2 tsp vanilla extract
5 cups all-purpose flour
1 tsp salt
1/2 tsp baking soda

FROSTING:
1/2 cup butter; at room temperature
1/2 cup shortening
1 tsp vanilla extract
pinch of salt
4 cups powdered sugar (sift after measuring)
5 Tbsp. milk
food coloring, if desired

1. Prepare bars: In a large bowl with an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Mix in vanilla.

2. In a separate bowl whisk together flour, salt & baking soda. Add to wet mixture and mix just until combined. Spread on a greased, rimmed baking sheet (use a 13 x 18 pan).

3. Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely before frosting.

4. Prepare frosting: In a large bowl, beat butter and shortening together until smooth and creamy. Mix in vanilla and salt. Add powdered sugar (1 cup at a time) until combined, then add milk & mix until smooth and spreading consistency. Add a few drops of color, if desired. Spread over cooled cookie, then cut into bars.

Yield: 32 bars

Tips:
*Refrigerate the bars until firm… it will be easier to get nice, clean cuts.

Strawberry Topping

This Strawberry Topping was made for our March Breakfast Themed Dinner Club as part of our Make Your Own Belgian Waffle Bar.  It was rediculously simple to make and tasted very fresh.  I added some lemon juice to brighten up the flavor.  Excellent on waffles, pancakes, ice cream, or cheesecake!

Strawberry Topping
Printer-Friendly Version

Prep Time: 15 Min
Cook Time: 5 Min
Ready In: 35 Min
Yields: 4 Servings

Ingredients

• 1 pint strawberries, cleaned and stemmed
• 1/3 cup white sugar
• 1 teaspoon vanilla
• 1 Tablespoon lemon juice

Directions

1. Cut about 1/3 of the strawberries in half.
2. In a saucepan over medium high heat, combine uncut strawberries, sugar, vanilla, and lemon juice. Cook, stirring occasionally and smashing strawberries with spoon as they soften, until sauce thickens, about 5 minutes.
3. Remove from heat. Add remaining 1/3 of cut strawberries into cooked mixture. Store in refrigerator to cool before serving over waffles, pancakes, ice cream, or cheesecake.

 Source: Slightly modified from All Recipes

Fresh Fruit Tart with Vanilla Pastry Cream

Ingredients:

For the tart dough:

1 large egg yolk
1 tbsp. heavy cream
1/2 tsp. vanilla extract
1 1/4 cups all-purpose flour, plus more for dusting the work surface
2/3 cup confectioners’ sugar
1/4 tsp. salt
8 tbsp. cold unsalted butter, cut into 1/2-inch cubes


For the pastry cream:
2 cups half-and-half
1/2 cup sugar
Pinch salt
5 large egg yolks
3 tbsp. cornstarch
4 tbsp. cold unsalted butter, cut into 4 pieces
1 1/2 tsp. vanilla extract

For the topping:
You can use whatever fruit you want as topping.
I used:
8 large strawberries, sliced
2 large kiwis, peeled, and sliced
1/2-1 cup blueberries
Apple jelly, for glazing

Directions:

To make the tart shell:
Whisk together the egg yolk, cream and vanilla in a small bowl; set aside. Place the flour, sugar, and salt in a food processor.

Process briefly to combine.

Scatter the butter pieces over the flour mixture.

Process to cut the butter into the flour until the mixture resembles coarse meal, about fifteen 1-second pulses.

With the machine running, add the egg mixture and process until the dough just comes together, about 12 seconds.

Turn the dough onto a sheet of plastic wrap and press into a 6-inch dish.

Wrap in plastic wrap and refrigerate at least 1 hour or up to 48 hours.

Remove the dough from the refrigerator. (If refrigerated for more than an hour, let stand at room temperature until malleable.)

Unwrap and roll the dough out on a lightly floured surface to a 13-inch round.

Transfer the dough to a 9-inch tart pan.

Mold the dough to the sides of the tart pan and remove the excess off the top.

Set the dough-lined tart pan on a large plate and freeze for 30 minutes.


Meanwhile, adjust an oven rack to middle position.

Preheat the oven to 375° F.

Set the dough-lined tart pan on a baking sheet, press a 12-inch square of foil into the frozen shell and over the edge, and fill with pie weights.

Bake for 30 minutes, rotating halfway through the baking time.

Remove from the oven and carefully remove the foil and weights.

Continue to bake until deep golden brown, 5-8 minutes longer.

Transfer to a wire rack to cool.


To make the pastry cream
Heat the half-and-half, 6 tablespoons of the sugar, and the salt in a saucepan over medium-high heat until simmering, stirring occasionally to dissolve the sugar.

Meanwhile, combine the egg yolks and remaining 2 tablespoons sugar in a medium bowl

Whisk until the sugar has begun to dissolve and the mixture is creamy, about 15 seconds.

Whisk in the cornstarch until combined and the mixture is pale yellow and thick, about 30 seconds.
When the half-and-half mixture has reached a simmer, slowly add it to the egg yolk mixture to temper, whisking constantly.

Return the mixture to the saucepan, scraping the bowl with a rubber spatula.

Return the mixture to a simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy, about 30 seconds.

Off the heat, whisk in the butter and vanilla.

Strain the pastry cream through a fine mesh sieve set over a medium bowl.

Press plastic wrap directly on the surface to prevent a skin from forming.

Refrigerate until cold and set, at least 3 hours and up to 2 days.

NOTE: Vanilla pudding also works well as a subsititute to the pastry cream. I found this out the hard way when the pastry cream didn't set in time..


To assemble the tart
Spread the cold pastry cream evenly over the bottom of the tart shell.

Arrange the fruit on top of the pastry cream as desired.

Heat the jelly in the microwave for 20-30 seconds, just until slightly melted and easy to stir. Using a pastry brush, paint a light layer of jelly over the fresh fruit.



Source: Modified as seen on Annie's Eats and originally from Baking Illustrated

Chocolate Chip Cookie Dough Truffles

Mmmm...well, we all know that Chris loved these truffles (as evidenced by Emily's photo on facebook and the fact that he ate like half a dozen on his own) but I'm pretty sure that others loved them too because I only came home with about 10 of them and started with at least 30.  I could eat the cookie dough batter straight up with a spoon, too.  And, the best part about this recipe is that there's no eggs in it so you can eat the cookie dough to your hearts content without worrying about contracting samonella or other nasties! 

This is a really easy recipe to make.  I'd also consider using this cookie dough to use as part of homemade chocolate chip cookie dough ice cream.  Chris is requesting that I make a peanut butter version sometime...but...I think that's called a Buckeye (which, I do have a separate recipe for that one!) lol.

I added some shortening to the chocolate coating.  This change is reflected in the recipe below and learned from a different recipe that I use.  I find that the shortening allows for a shinier coating and makes for a thinner and softer chocolate coating.  I hate it when the chocolate snaps off when you bite into it...this helps with that!

Combined with the Heart-Shaped Red Velvet Whoopie Pies, they made a very cute Valentine's Day Love at First Bite dessert presentation (see above).  Beware though, the small size makes it deceiving and you can snack your way through quite a few in a short time!

Chocolate Chip Cookie Dough Truffles
Printer-Friendly Version
















Ingredients:

• 8 tbsp. unsalted butter, at room temperature
• Pinch of salt
• ¾ cup light brown sugar, packed
• 2¼ cup all-purpose flour
• 1 (14 oz.) can sweetened condensed milk
• 1 tsp. vanilla extract
• ½ cup mini semisweet chocolate chips
• 1½ lb. semisweet (or bittersweet) chocolate, coarsely chopped or semisweet chocolate chips
• 1 1/2 Tbsp. vegetable shortening or vegetable oil
• Mini chocolate chips (for garnish)

Directions:

1. Combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the salt, flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up enough to form balls.
2. Shape the chilled cookie dough mixture into 1-1½ inch balls. Place on a baking sheet lined with wax paper. Cover loosely, transfer the pan to the freezer and chill for 1-2 hours.
3. When ready to dip the truffles, melt the chopped chocolate and shortening or oil in a heatproof bowl set over a pot of simmering water. Dip each chilled truffle, one at a time, coating in chocolate and shaking gently to remove the excess. (If at any point during dipping, the cookie dough balls become too soft, return to the freezer to chill for 30 minutes.) Transfer to a wax-paper lined surface. If using mini chocolate chips for garnish, sprinkle on top quickly after dipping each truffle before the chocolate sets. Once all the truffles have been dipped, store them in the refrigerator until ready to serve.

Source: Modified from as seen on Annie's Eats and originally from Taste of Home

Red Velvet Whoopie Pies

I made these heart shaped so they'd really match our Valentine's Day Love at First Bite Theme but they'd be great any time of year in the traditional round shape, too.  I won't lie, I was pretty scared about the full bottle of red food coloring that goes into this but that's how you get the beautifully vibrant red color of the cake.  Avoid getting it on your hands and clothing though or you may end up a bit stained until you can scrub it back off!  I never piped anything prior to recipe but it was pretty easy and the heart shapes (see my pic below!) made this dessert extra cute.  And, I got to use my awesome cake decorating tools that I bought from Michael's for 60% off!

I was able to make about 16 fully assembled pies out of this recipe but that may vary depending on the size of the cookie that you make.  These hand-held pies are perfect for picking up and snacking on for a sweet treat!

Red Velvet Whoopie Pies
Printer-Friendly Version
















Ingredients:



For the cookies:

• 2 cups all-purpose flour
• 2 tbsp. cocoa powder
• ½ tsp. baking powder
• ¼ tsp. salt
• 8 tbsp. unsalted butter, at room temperature
• 1 cup light brown sugar, packed
• 1 large egg
• 1 tsp. vanilla extract
• ½ cup buttermilk, at room temperature
• 1 oz. red food coloring

For the frosting:

• 8 oz. cream cheese
• 5 tbsp. unsalted butter, at room temperature
• 2 tsp. vanilla extract
• 2½ cups confectioners' sugar, sifted

Directions:

1. Preheat the oven to 375˚ F.
2. To make heart-shaped whoopie pies: Using a heart template cut out from card stock or a heart shaped cookie cutter, trace evenly spaced hearts onto pieces of parchment paper sized to fit two cookie sheets. Place the parchment on the cookie sheets so that the side you have drawn on is facing down; set aside.
   To make regular round whoopie pies: Place parchment paper on cookie sheets and set aside.
3. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg until incorporated, scraping down the sides of the bowl as necessary. Blend in the vanilla. With the mixer on low speed, beat in about a third of the dry ingredients, followed by half of the buttermilk, beating each addition just until incorporated. Repeat so that all the buttermilk has been added and then mix in the final third of dry ingredients. Do not overbeat. Blend in the food coloring.
4. To make heart-shaped whoopie pies: Transfer the batter to a pastry bag fitted with a large plain round tip. Pipe the batter onto the parchment paper using the heart tracings as a guide.
   To make regular round whoopie pies: Spoon heaping tablespoons on batter onto parchment paper.
5. Bake 7-9 minutes or until the tops are set. Transfer cookies to a cooling rack.  Repeat with any remaining batter. Allow cookies to cool completely before proceeding.
6. To make the cream cheese frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.
7. Transfer the frosting to a clean pastry bag fitted with a plain, round tip.  (Alternatively, you can spoon heaping tablespoons of frosting onto each cookie and spread, leaving the edges clear).  Pair the cookies up by shape and size. Flip one cookie of each pair over so that the flat side is facing up. Pipe frosting onto the flat-sided cookie of each pair, leaving the edges clear. Sandwich the cookies together so the flat sides are facing each other and press gently to help the filling reach the edges. To store, refrigerate in an airtight container.

Source: Whoopie Pies originally from Better Homes & Gardens, December 2008; frosting adapted from Confections of a Foodie Bride; Both as seen on Annie's Eats.

Icelandic Torte - Vinarterta

This dessert is an Icelandic dessert - in honor of the Ice Palace in Iceland in Die Another Day!

Icelandic Torte (Vinarterta)

Ingredients
2 pkt (12-Oz) prunes -- Pitted, Dried
2 cup water
3/4 cup Sugar
1 tsp vanilla extract
3/4 tsp Caramom Seed -- Crushed
1/4 tsp salt

TORTE LAYER
4 cup all-purpose flour -- Sifted
2 tsp baking powder
1/2 tsp salt
1 cup butter -- Softened
1 cup Sugar
1 tsp vanilla extract
2 x eggs
1/4 cup milk

TO SERVE
confectioner's sugar
whipped cream

Directions

Make Filling: In a 3 quart saucepan, place prunes and 2 cups water; heat to boiling. Reduce heat, and simmer, covered, 30 minutes, or until prunes are very tender.
Drain prunes, reserving liquid. Chop prunes finely. Add 3/4 cup granulated sugar, 1 teaspoon vanilla; the cardamom, 1/4 teaspoon salt, and 1/2 cup reserved cooking liquid; mix until ingredients are well blended. Set aside to cool.

Make torte layers: Sift flour with baking powder and salt. In a large bowl, with electric mixer at high speed, beat butter with granulated sugar and vanilla until light and fluffy. Add eggs, one at a time, beating well after each addition. At low speed, add flour mixture alternately with milk, beginning and ending with flour mixture. Refrigerate dough until chilled and easy to handle-about 20 minutes. Preheat oven to 350 degrees. Divide dough into 7 equal pieces. For each layer, invert an 8-inch round layer cake pan. Flatten a piece of dough with hands; place on pan; pat to fit. Then gently roll to make layer even; trim edge if necessary. Keep pieces of dough refrigerated until ready to use. Bake 15 to 20 minutes, or until edge is golden brown. Carefully remove to wire rack; let cool.

To assemble: Place one layer on serving plate; spread with about 1/2 cup filling. Repeat with 5 more layers and remaining filling. Set last layer on top. Cover completely with plastic film or foil. Refrigerate at least 24 hours, to mellow. To serve: Sprinkle top with confectioners Sugar. Cut in thin slices. Pass whipped cream. Return unused portion to refrigerator.

Vanilla Slice - Krempita

In honor of Casino Royale, this is a dessert popular in Southeastern Europe -- where the Casino Royale itself took place, in Montenegro.

Vanilla Slice - Krempita

2 sheets of puff pastry

1.5 l / 6 1/3 cups milk
150 g / 5 ¼ oz corn starch
3 packets (9g each) vanilla sugar

To make Vanilla Sugar without having to use Vanilla Beans (Which are rare and expensive in Grocery Stores) just use Vanilla Extract and Sugar in a ratio of one teaspoon of Vanilla Extract to every two cups of regular granulated sugar. Then spread the well mixed vanilla sugar on a baking pan lined with wax paper to dry.

8 egg yolks
200 g / 7 oz sugar
8 oz whipping cream + 1 stabilizer (gelatin)

Let the puff pastry sheets thaw, the roll them out on a lightly floured surface, and bake according to directions on a jelly roll pan. Let them cool, and then cut out the shape according to the size of the square pan you will use. I used 9 inch x 13 inch. Once you cut them to the shape of the pan, cut one sheet into squares (I made 12); that will be the top of the cake.

Cream: Mix egg yolks with sugar, until frothy. Add a cup of milk (out of the 6 1/3 cups), and corn starch, and mix well. Set the reminder of milk with vanilla sugar added, to boil, and when it comes to a boil, slowly mix in the yolk mixture, and stir constantly for a minute. Transfer to a large mixing bowl, and let cool completely. When cooled, add the whipped whipping cream, whipped with a stabilizer.

Now put the whole sheet on the bottom of the pan, and spread the filling over it. Arrange the cut out sheet on top. Refrigerate for few hours before serving. Dust with powdered sugar.
Instead of the top sheet of puff pastry, you can put whipped cream, and so on. Suit yourself, and enjoy : )

Iced Sugar Cookies

These were supposed to be cut-out sugar cookies but I was having technical difficulties so they became round cookies instead.  They also don't have apples (I know, blasphemy given the theme!).  Still every bit as delicious and I had fun playing with different decorations  :).

Iced Sugar Cookies
(Source: cookies and icing recipes modified from All Recipes)















Yields: About 48 cookies (2.5 to 3 inches diameter)

Ingredients

For the cookies:

• 1 1/2 cups butter, softened
• 2 cups white sugar
• 4 eggs
• 1 tsp vanilla extract
• 5 cups all purpose flour
• 2 tsp baking powder
• 1 tsp salt

For the icing:

• 4 cups powdered sugar
• 1/4 cup milk
• 1/4 cup corn syrup
• 1 tsp almond extract (used vanilla extract because my brother is allergic)
• Assorted food coloring

Directions

1. To make the cookies - In a large bowl, cream together butter and sugar until smooth.  Beat in eggs and vanilla.  Stir in flour, baking powder, and salt.  Cover and chill dough at least one hour (but overnight is best).  Preheat oven to 400 degrees.  Using hands, rolldough between hands to create balls about 1 to 1.5 inches thick.  Place ball on ungreased cookie sheet (I used parchment paper) and flatten ball to about 1/4" to 1/2" thick.  Bake 6-8 minutes.  Cool completely before frosting.
2. To make the icing - In a medium bowl add milk then mix in powdered sugar.  Stir until smooth.  Using an electric mixer, beat in corn syrup and almond extract until smooth and glossy.  Icing should be pretty thick so it doesn't run off cookie but if you find icing is too thick to dip, add more corn syrup.  Divide into bowls and add desired food coloring to each.  Dip front of cookies into icing and lay flat to dry until icing has hardened.

Caramel Apple Cheesecake Pie

Yes, it's as delicious as the title makes it sound...

Be sure to put aside a good chunk of time to make this. Quite possibly the most complex dessert I've ever made as every component was made from scratch.  Sure, you can use store bought crust, store bought apple pie filling, store bought cheesecake mix, store bought whipped cream, and store bought caramel...but that defeats the purpose!  It was oh so worth the effort and the calories!!!  And I can't believe how pretty it ended up looking (yup, that's my actual pie in that pic down there) :).

Caramel Apple Cheesecake Pie
(Source: Annie's Eats)















Ingredients:

For the crust:

• 1½ cups graham cracker crumbs (About 21 graham crackers, crushed)
• 3 tbsp. sugar
• ½ tsp. cinnamon
• 5 1/3 tbsp. unsalted butter, melted
• ½-¾ cup caramel (store bought or recipe below)
• 1 cup chopped pecans

For the caramel:

• 8 tbsp. unsalted butter
• ½ cup heavy cream
• 1 cup packed light brown sugar

For the apple filling:

• 5 tbsp. unsalted butter
• ½ cup light brown sugar, tightly packed
• ¼ tsp. salt
• 1 tsp. cinnamon
• 5-6 Granny Smith apples, peeled, cored and thinly sliced

For the cheesecake:

• 8 oz. cream cheese
• ¼ cup sugar
• 1 tsp. vanilla extract
• 1 large egg
• 1 tbsp. freshly squeezed lemon juice

For the topping:

• ¾ cup heavy cream
• 3-4 tbsp. confectioners' sugar
• ¼-½ cup caramel (store bought or recipe below)
• Chopped pecans

Directions:

1. To make the caramel sauce, combine the butter, heavy cream and brown sugar in a medium heavy-bottomed saucepan over medium-high heat. Bring the mixture to a boil, stirring constantly. Once it reaches a boil, lower the heat to medium and continue to boil until the mixture is thickened, about 8 minutes. Remove from heat and let cool.
2. To make the crust, preheat the oven to 375° F. Line the bottom of a 9-inch round springform pan with parchment paper. In a medium mixing bowl, combine the graham cracker crumbs, sugar, cinnamon and melted butter. Toss with a fork until all the crumbs are moistened and the ingredients are evenly mixed. Transfer the mixture to the prepared springform pan and press the crumbs in an even layer over the pan bottom and about half to two-thirds of the way up the sides of the pan. Bake for 6-8 minutes, until golden in color. Let cool for about 10 minutes. Pour a layer of caramel into the bottom of the crust and sprinkle evenly with the chopped pecans. Refrigerate the crust while you prepare the filling.
3. To make the apple filling, melt the butter in a large skillet over medium heat. Mix in the brown sugar, salt and cinnamon and cook for 1 minute, until bubbling. Mix in the apple slices and toss well to coat. Cook over medium to medium-high heat until tender and most of the liquid has been reduced, about 15-20 minutes. Let cool for a few minutes and pour into the prepared pie shell. Set aside.
4. Reduce the heat of the oven to 350° F. To make the cheesecake layer, combine the cream cheese and sugar in the bowl of an electric mixer and beat on medium speed until smooth, about 1 minute. Mix in the vanilla, egg and lemon juice until fully incorporated and smooth, 1-2 minutes. Spread the cheesecake filling into an even layer over the top of the cooked apples in the crust. Bake until a knife inserted in the center comes out clean, about 30 minutes. Remove from the oven, transfer to a wire rack and let cool to room temperature. Refrigerate for at least 4 hours.
5. To serve, carefully remove the sides of the springform pan. In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream and confectioners' sugar on medium-high speed until stiff peaks form (being careful not to overbeat.) Spread gently over the top of the chilled cheesecake layer. Top with dollops of caramel sauce and swirl with a knife to create a marbled effect. Sprinkle with a handful of chopped pecans if desired. Slice with a long, thin knife to serve.

Caramel Apple Ice Cream

Ingredients:

Apples
2 medium Granny Smith Apples
2 tbsp butter
2 tbsp sugar
1 tsp cinnamon

Ice Cream Base
2 eggs
1 cup granulated sugar
1 cup milk
2 cups heavy whipping cream

Directions:

Apples
Peel, core, and finely chop apples.
In a large saucepan, melt butter.
Add apples and sugar to the saucepan.
Stirring often, cook over medium-low to medium heat.
Cook approximately 15 minutes or until apples are have softened.
Remove from heat and stir in cinnamon. Cool completely.

Ice Cream Base

Beat eggs until they are light and fluffy. Set aside.
In a large heavy saucepan (important! saucepan must be large!), heat sugar over medium heat, stirring constantly.
Continue to stir until sugar melts and turns into a golden brown liquid.
Remove from heat.
Gradually and very carefully, pour milk into saucepan with caramelized sugar.

Be careful - the mixture will splatter and the sugar will turn hard. Don't worry!
Stir mixture over low heat until sugar melts and the mixture becomes smooth again.
Pour in whipping cream and stir until mixture well blended.
Pour some of this mixture over the eggs, mixing well.
Pour egg mixture back into saucepan and continue cooking over low heat until it thickens.
Remove saucepan from heat and let cool.
Chill mixture in the fridge for at least 2 hours.
Once mixture has chilled, pour into ice cream machine.
Churn 20-25 minutes or according to manufacturer's instructions.
Add cooled cinnamon apples to the ice cream.
Mix for 5 more minutes.

Chocolate Chip Tiramisu Cheesecake

INGREDIENTS:

One 7-ounce package crisp Italian-style ladyfingers, coarsely chopped

6 tablespoons unsalted butter, melted

1 tablespoon instant espresso powder

1 1/2 pounds cream cheese, at room temperature

1 cup sugar

1 cup marscapone cheese, at room temperature

1 teaspoon pure vanilla extract

1/4 teaspoon salt

3 large eggs, at room temperature

1 1/4 cups mini semisweet chocolate chips

DIRECTIONS:

Position a rack in the lower third of the oven and preheat to 350°. Wrap the outside of a 9-inch springform pan with foil and line the bottom with parchment paper.

Using a food processor, grind the ladyfingers into fine crumbs. Add the butter and espresso and pulse until incorporated. Transfer the mixture to the prepared pan and press to form a crust halfway up the side of the pan. Bake until set, 8 to 10 minutes; let cool. Lower the oven temperature to 325°.

Meanwhile, using an electric mixer, beat the cream cheese on high speed until fluffy, about 2 minutes. Gradually beat in the sugar at high speed until smooth. Beat in the mascarpone, vanilla and salt. Add the eggs 1 at a time, beating well after each addition. Stir in 1/2 cup chocolate chips.

Set the springform pan in a roasting pan. Pour the mascarpone-chocolate chip mixture into the baked crust, then place the roasting pan in the oven. Pour enough boiling water into the roasting pan to reach halfway up the sides of the springform pan. Bake until the top is golden and the center is set but still jiggly, about 1 hour. Let cool in the water bath for 15 minutes, then transfer to a rack to cool completely. Refrigerate for 6 hours or up to 2 days. Remove the cheesecake from the springform pan. In a small, heatproof bowl, melt the remaining 1/4 cup chocolate chips in the microwave at low power, stirring until smooth. Transfer the chocolate to a resealable plastic bag. Snip a hole in the corner of the bag and drizzle the chocolate over the cake.

Apple Pie by Grandma Ople

Original source : http://allrecipes.com/Recipe/Apple-Pie-By-Grandma-Ople/Detail.aspx

Ok i don't know Grandma Ople, but Jackie adapted this recipe for her yum-licious apple pie.

INGREDIENTS

• 1 recipe pastry for a 9 inch double crust pie
• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/4 cup water
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 8 Granny Smith apples - peeled, cored and sliced
• Sprinkling of cinnamon
• 1/2 egg to brush crust
• Top of pie (lattice) - recipe is below
  

DIRECTIONS

1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2. Place the bottom crust in your pan. Fill with apples, mounded slightly. (Jackie sprinkled some cinnamon on the top) Cover with a lattice work of crust (and brush with some egg). Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Never Fail Pie Crust (for top/lattice)

source: http://allrecipes.com/Recipe/Never-Fail-Pie-Crust-II/Detail.aspx

INGREDIENTS

• 4 cups all-purpose flour
• 2 cups butter flavored shortening
• 1 tablespoon white sugar
• 1 teaspoon salt
• 1/2 cup ice water
• 1 egg
• 1 tablespoon distilled white vinegar

DIRECTIONS

1. In a large bowl, mix flour, shortening, sugar and salt.
2. Add ice water, vinegar and egg. Beat to combine.

Plum Kuchen

Source: http://smittenkitchen.com/2009/07/plum-kuchen/

Note - I doubled the recipe to create the "double decker" effect. ;) I also added some Greek Yogurt Icing:

• 5.3oz container Greek yogurt
  
• A good splash of vanilla extract (I used 2 tsp)
  
• 1 1/2 - 2 cups powdered sugar [to desired thickness]
  

1. Whisk all ingredients until they become a bit thick.
2. Place in the fridge to thicken even more (at least 30 minutes).
   
3. Spread between layers and over top

Plum Kuchen

Plum Kuchen
Adapted, barely, from Gourmet

This yeasted cake is unbelievable: moist, light and with a complexity to its sweetness that most standard coffee cakes don’t have. Mine dipped a little when it baked, no doubt because it was left to rise almost an hour too long. That said, don’t skimp on the rising times — you want to get all of the lightness and height possible out of your dough.

Gourmet notes that this can be made with any stone fruit and that it tastes the best the first day. I don’t know, though, I had some that had been wrapped in foil in the fridge overnight and couldn’t find a thing not to like. Two days, however, might be pushing it.

Gourmet says it serves 8, but I cut mine into 16 squares

2 1/4 teaspoons or 1 (1/4-ounce) package active dry yeast
1/4 cup warm water (105–110°F)
2 cups (267 grams) plus 2 tablespoons (18 grams) all-purpose flour, divided
1 cup sugar (220 grams), divided
1/2 teaspoon salt
1/2 cup plain whole-milk yogurt (124 grams) (preferably Greek-style, but I used regular yogurt and it worked just fine) at room temperature
1 large egg, warmed in shell in warm water five minutes
1 1/2 teaspoons grated lemon zest
1 teaspoon pure vanilla extract
1 1/4 sticks (5 ounces or 142 grams) unsalted butter, cut into tablespoons and softened, divided
3/4 pound firm-ripe plums (about 4 small), halved and pitted

Stir together yeast and warm water in mixer bowl and let stand until foamy, about five minutes. (If mixture doesn’t foam, start over with new yeast.)

Add two cups flour, 2/3 cup sugar, salt, yogurt, egg, zest, and vanilla to yeast mixture and mix at medium-low speed 1 minute. Beat in one stick of the butter, one tablespoon at a time, until incorporated. Beat at medium speed until dough is smooth and shiny, about five minutes. (Dough will be very sticky.) Scrape down side of bowl and sprinkle dough with remaining two tablespoons flour. Cover bowl loosely with a kitchen towel or plastic wrap and let dough rise in a draft-free place at warm room temperature until doubled, 1 1/2 to 2 hours.

Spread remaining two tablespoons butter in bottom of an 8- or 9-inch square baking pan and sprinkle with remaining 1/3 cup sugar. Cut each plum half into five or six slices and arrange in one layer in pan. (I had quite a bit of extra plum slices to snack on, but my plums were also giants.)

Stir dough until flour is incorporated, then spread evenly over plums. Loosely cover with buttered plastic wrap, then kitchen towel. Let rise in a draft-free place at warm room temperature until almost doubled, about 1 1/2 hours.

Preheat oven to 375°F with rack in middle. Bake until kuchen is golden-brown and a wooden pick inserted into center comes out clean, 30 to 35 minutes. Cool in pan five minutes, then invert and unmold onto a rack to cool completely.

Serve with additional yogurt, lightly sweetened, or sweetened crème fraîche.