I decided to bring the desserts for Thanksgiving this year.  I was mostly inspired by some absolutely to-die-for sounding recipes that I wanted to try, and seemed perfect for the occasion.  This was one of them.

The list of ingredients and directions seems long and complicated.  It took me a bit to get to this one, because of that dauntingness.  However, once broken down into the steps, it really wasn't that big of a deal.  It might have helped that I had help (thank you, Boyfriend 'O Mine)!

Let me tell you, even with all of the work- it is so worth it!  Everyone raved over this.  It went so quick I barely was able to get a piece of my own.  Boyfriend O'Mine had to grab a piece and hide it away to ensure he got a slice.   And now he wants me to make another one, and I have to say I am completely okay with that!  It's delicious. 

Ingredients:

for the crust:
1&1/2 cups graham cracker crumbs
3 tablespoons sugar
1/2 teaspoon cinnamon
5&1/3 tablespoon unsalted butter, melted
1/2-3/4 cup caramel

for the apple filling:
5 tablespoons unsalted butter
1/2 cup light brown sugar, tightly packed
1/4 teaspoon salt
1 teaspoon cinnamon
5-6 Granny Smith apples, peeled, cored and thinly sliced

for the cheesecake:
8oz cream cheese
1/4 cup sugar
1 teaspoon vanilla
1 large egg
1 tablespoon lemon juice

for the topping:
3/4 cup heavy cream
3-4 tablespoons powdered sugar
1/4 - 1/2 cup caramel


Directions:

To make the crust:

1.  Preheat the oven to 350*F. 
2. In a medium 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.
3. Transfer to a 9-inch round baking pan.  Press the crumbs in an even layer around the bottom and up the sides of the pan.
4. Bake for 6-8 minutes or until golden.  Let cool for about 10 minutes.
5. Pour a layer of caramel into the bottom and spread evenly.  Refrigerate while you prepare the filling.

To make the apple filling:

1. Melt the butter in a large skillet over medium heat. 
2. Mix in the brown sugar, salt and cinnamon.  Cook for about 1 minute, or until bubbling.
3. Mix in the apple slices and toss well to coat. 
4. Cook over medium to medium-high heat until tender and most of the liquid has been reduced- about 15 minutes.
5. Let cool for a few minutes, and then pour into the prepared pie pan.   Set aside.

To make the cheesecake layer:

1. Preheat oven to 350*F. 
2. Combine cream cheese and sugar in a bowl and beat until smooth. 
3. Mix in the vanilla, egg and lemon juice and beat until smooth, about 1-2 minutes.
4. Spread evenly over the apple filling in the pie pan.
5. Bake about 30 minutes, or until an inserted knife comes out clean.
6. Remove and let cool to room temperature.
7. Refrigerate for at least 4 hours. I let mine refrigerate overnight and did the Thanksgiving morning.

To make the topping:

1. In an eclectic mixer with whisk attachment (or, with your hand holding a whisk...), beat the heavy cream and powdered sugar until stiff peaks form.  
2. Spread gently over top the cheesecake layer.
3. Drop dollops of caramel on top and swirl in.  My caramel was a little too thin, so I just drizzled it over the top, and the effect was just as pretty.

Slice and serve!


We had some of the apple filling leftover afterwards, so Boyfriend 'O Mine used them as toppings for his waffles Thanksgiving morning.  How yummy is that?!

   It's that time of year when zucchini is aplenty in our gardens.  That happened to be the case with a friend of mine, who handed over two huge zucchinis to me.  I knew right away I'd be making zucchini bread.  Since I suddenly had so much of it, though, I decided to experiment a little.  I found a few different recipes, and will be making a few different types, so I have a bit of variety! 

  This recipe for Apple Zucchini Loaf comes from Taste of Home's website.  I made a few changes which I will show below. 

Ingredients:

Bread:

• 1&1/2 cups flour
• 1 cup sugar
• 1 teaspoonful cinnamon
• 1/2 teaspoonful baking soda
• 1/4 teaspoonful baking powder
• 1/4 teaspoonful salt
• 1 jar (4&1/2 ounces) diced apple baby food (I used a 4-oz applesauce cup that we use for lunches)
• 1 egg
• 1 tablespoonful canola oil
• 1 cup shredded zucchini

Topping:

• 1/4 cup quick-cooking oatmeal (I used a packet of instant cinnamon-apple)
• 1/4 cup coconut flakes
• 1/4 cup packed brown sugar
• 2 tablespoonsful butter, melted
• dash of ground cinnamon

Directions:

1.  In a large bowl combine flour, sugar, cinnamon, baking soda, baking powder and salt.  If using baby food, drain apples and reserve juice. 

2.  In another bowl whisk together egg, oil and applesauce or reserved juice.  Stir into dry ingredients until just blended.  Fold in zucchini and reserved apples.

3.  Pour into an 8x4in loaf pan coated with cooking spray. I used 4 small loaf pans, not sure of their size, but I filled them each about 2/3 full. 

4.  Combine topping ingredients and sprinkle overtop.

5.  Bake at 350*F for 50-55 minutes or until an inserted toothpick comes out clean. Cool for 10 minutes before removing from pan to cooling rack.

These actually came out pretty darn good.   I still had to bake them for the same amount of time as called for with the regular sized loaf pan.  They are a little chewy, but that's alright with me.  They smell divine!  My house smells all yummy now.   =)