This delicious Brownie Carmel Cheesecake recipe is perfect for special occasions.
You guys, I’ll be honest- I way prefer cooking over baking. The reason? Cooking is just more of my personality. I’m not a detail-oriented person. I remember admitting that tidbit to a contact of mine back when I was a reporter- he didn’t believe me because I was such a go-getter. I then sent him a picture of the front room of my house. He was shocked!
It’s true. I tend to fall into the Type A category at work, but in other areas of my life- I’m just not into details- you know this if you watched my recent video! With that being said- I love to bake if it’s a slam-dunk recipe. And this is! I made this a few weeks ago and it was a huge hit. Consider adding this Carmel Brownie Cheesecake to your Christmas dinner menu- you won’t be disappointed.
Caramel Brownie Cheesecake
A delicious caramel browning cheesecake with a rich gooey texture.
Combine vanilla wafer crumbs and butter, firmly press into bottom and 2 inches up sides of lightly greased 9 inch springform pan. Bake at 350 for 5 minutes, cool on wire wrack.
Combine caramels and milk in a small heavy saucepan, cook over low heat, stirring often, until caramels melt. Pour caramel mixture over crust. Sprinkle crumbled brownies over caramel.
Beat cream cheese at medium speed with exlectric mixer 2 minutes or until fluffy. Gradually add brown sugar, mixing well. Add eggs 1 at a time, beating after each just until blended. Stir in Sour cream and vanilla.
Pour batter over brownies in crust. bake at 350 for 50 minutes to 1 hour or until amost set, remove from oven, cool at room temperature on wire rack. Cover and chill at least 4 hours. Gently run a knife around edge of cheesecake to release sides of pan. Carefully remove pan. Garnish.
Buy prepackaged unfrosted brownies from a bakery or prepare favorite mix , cool and crumble enough to yield 2 1/2 cups.
Adapted from Southern Living Little Book of Cheesecakes
Adapted from Southern Living Little Book of Cheesecakes
An indulgent mac and cheese complete with five kinds of cheese and topped with crispy prosciutto, a perfect side dish for special occasions.
I’m throwing it back to where this blog started- with food. Don’t worry, you won’t see many posts about food on here, but I’ve decided that 2018 starts with this blog being more me. That means you’ll get a little bit more about my lifestyle. So, if I try a recipe I think you really need to know about- you’ll see it here. Faith, Down syndrome, Marriage, Parenting- those will always be the bread of this site, but expect to see a few more side dishes from time to time- both literally and figuratively.
This mac-n-cheese epitomizes indulgence and is for special occasions only around here. The gouda gives it a bit of a smokey flavor and the prosciutto really sets this dish off. Need to bring a side dish to your next gathering? This fancy mac will make you a star.
5 Cheese Mac with Crispy Proscuitto
An indulgent mac with five cheeses and topped with crispy proscuitto. Perfect for a special occasion side dish.
2) In a pot, melt butter over medium-high heat. Add onion, cook and stir for a few minutes until golden brown. Add garlic and stir one minute. Stir in flour until blended, stir in broth. Add cream, pepper, salt. Bring to boil, stirring constantly. Cook and stir for about 2 minutes until thickened.
3) Reduce heat to medium-low. Add goat cheese first and stir until melted. Add in all other cheeses and cook until melted.
4) Remove from heat. Add macaroni to cheese mixture and stir. Transfer to a greased 13x9 dish and top with panko bread crumbs. Bake uncovered at 375 degrees for 15-20 minutes.
5) While baking, heat chopped proscuitto in pan over medium heat, stirring constantly for 5-7 minutes. Sprinkle over macaroni
Cream Cheese Stuffed Teriyaki Salmon Roll-Ups with Sriracha Cream Sauce, Date Night Recipe
This recipe was actually one of the very first recipes I ever tried on Pinterest …it was like the gates of heave opened up and angels started singing when we tasted it! Can you tell my husband and I take our food seriously?! I have made this dozens of times for date nights and when we’ve entertained. The best part about it…this is SO easy to make.
I originally found this recipe on The Boogie Blog, but when I went to look it up, I was sad that I couldn’t find it. Thankfully, I was still writing things down at that point! The original recipe called for cutting a pocket in the salmon and stuffing it with cream cheese. I changed it by rolling up the cream cheese in the salmon instead, so you get a taste of the cream cheese in every bite. Here’s what that looks like:
You will not be disappointed by this recipe. It really is one of my all time favorite meals.
Cream Cheese Stuffed Salmon Roll-Ups with Sriracha Sauce
This EASY recipe is perfect for date night or week night!
3 Tablespoons sweetened condensed milk --->Add more if too spicy!
For sriracha cream sauce: whisk together mayonnaise, 2 tablespoons Sriracha and condensed milk in a small bowl. If sauce is too hot-add more condensed milk. Set sauce aside.
In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
Heat a small saucepan on medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and water and bring to a simmer. Stir in cornstarch mixture until it's thick enough to coat the back of a spoon, about 2 minutes, let cool.
Lay your salmon out and put several dabs of cream cheese across the filet. Roll up the salmon with the cream cheese inside and secure with toothpicks.
In a large bowl, pour in teriyaki marinade and salmon filets and marinate for 30 minutes or longer.
Preheat oven to 400. Coat a baking dish with nonstick spray.
Place filets into the baking dish; pour the marinade over the filets and bake for about 20 minutes.
Serve salmon immediately with Sriracha cream sauce. Top with sliced green onions if you desire