Snickers Cheesecake

Yep.  You heard me.  Chocolate.  Caramel.  Cheesecake.  Heaven.  Eat it.

For the crust:

1 cup graham cracker crumbs
3 Tbsp white sugar
1/4 cup butter, melted

For the cheesecake:

2 8 oz cream cheese blocks, softened
1 cup sugar
2 eggs
1 tsp vanilla
1/2 jar caramel topping, divided
20 mini snickers cut into small pieces

1.  Preheat the oven to 350 degrees.  In large bowl, stir together the graham cracker crumbs, 3 tablespoons of sugar, and melted butter.  Press into the bottom of a 9 inch springform pan.  Bake 10 minutes.

2.  In large bowl, beat together cream cheese and sugar until combined.  Add eggs, one at a time, mixing well after each addition.  Add the vanilla.

3.  Pour 1/4 of caramel sauce on the bottom of the pie crust.  Pour the cream cheese mixture on top of the caramel layer.  Bake 60-70 minutes.  Use a waterbath or place a pot of water below the cheesecake to ensure even cooking.  Middle should be almost set.  Let the cheese cake sit in the oven with the door slightly ajar for about 45 minutes to finish cooking.

4.  Refrigerate until ready to serve.  Top with leftover caramel sauce and pile snickers on top.

Pumpkin Blossoms

Pumpkin.  Check.
Spice Cake.  Check check.
Sugar.  Check. Check. Check.
Chocolate.  You bet.

So that's it.  That's all you need to make these wonders.  That wasn't too tough was it?

Here's your lineup.  So simple.

Combine the pumpkin and spice cake mix.

A cookie scoop works perfectly.  The dough is pretty sticky.

Sprinkle some sugar on the dough ball.  Use dusting sugar if you want.  I didn't have any, so regular ol' granulated sugar it is.

Remove from pan and then press the kiss into the middle of the cookie.  Stick the whole rack in the refrigerator to cool.

Ingredients:

1 can pumpkin
1 box spice cake mix
chocolate kisses
sugar for dusting

Mix the pumpkin and the spice cake mix.  Use cookie scoop to place onto parchment paper or silpat line cookie sheet.  Dust with sugar.  Bake at 350 degrees for 11-13 minutes.  Press the kisses into the center of cookie an transfer to wire rack.  Place the wire rack in the refrigerator to cool or else the kisses will melt.

Caramel Apple Cider Cookies

I have never had a caramel apple, but I'm willing to put money on the fact that cookies taste better.  I found them floating around the web and had to try them.

Here's what you'll need.

Mix the flour, baking soda, baking powder and cinnamon.

 Cream your butter, sugar, salt, and cider.

 After adding the eggs, add the vanilla.

 Gradually add your flour mixture.

 Place the caramel in the middle of the dough.

 Seal and place on the baking sheet.  You can tell where I decided to add flour to my hands.  I was getting frustrated.

 Remove Silpat from pan and allow to cool.

Gooey caramel in the middle.

Caramel Apple Cider Cookies:

1 cup unsalted butter, softened
I cup granulated sugar
1/2 tsp salt
1 (7.4 oz) box instant Apple Cider (not sugar free)
2 eggs
1 tsp vanilla
1 tsp cinnamon
1 tsp baking soda
3 cups of flour (plus extra for your hands)
1 14 oz bag caramels, unwrapped

1.  Preheat the oven to 350 degrees.  LIne cookie sheets with parchment paper or a Silpat.  (Prevents the caramel from sticking)

2.  In small bowl whisk flour, baking soda, baking powder, and cinnamon.  Set aside.

3.  In large bowl, cream together butter, sugar, salt, and all 10 packets of apple cider with an electric mixer until light and fluffy.  Beat in eggs, one at a time.  Add vanilla and mix well.  Gradually add in flour mixture.  Mix until just combined.

4.  Use cookie scoop to scoop 1/2 spoonful of dough.  With lightly floured hands, flatten the dough into the palm of your hand and press caramel into the center.  Seal the dough around it, covering it completely.  Shape the dough into a ball and place on covered cookie sheet about 3 inches apart.

5.  Bake 12-14 minutes or until lightly browned around the edges.  Slide the parchment or silpat onto the counter and allow cookies to partially cool.  When firm, but still warm, twist off of paper and finish cooling upside down on the mat or a rack.

Makes about 36-40 cookies.