Archives for posts with tag: baking

Recipe: Salted Caramel Pumpkin Cheesecake

I took some PTO this past week and decided I wanted to bake. I’m working on eating a healthier diet, which includes eliminating sugar, simple carbs and grains. It’s been going pretty well, but I knew it’d be difficult to stick to this while making a dessert that included salted caramel (I love almost anything with salted caramel!), pumpkin and cheesecake.

I found this recipe on Pinterest and decided to give it a shot.

I followed the recipe except for the following modifications:

  • I flopped the brown sugar and white sugar measurements; honestly, it was because I didn’t realize I was almost out of brown sugar. It didn’t affect the cheesecake at all.
  • I ground my own cinnamon from sticks, so to make sure all the sugar and spices were very fine, I put it all in the Vitamix for a little bit.
  • I cut some of the sugar in the crust … I thought the cheesecakes would be sweet enough with sugar in the crust, cheesecake and caramel.
  • I used less caramel on the tops to cut out some of the sweetness.

It turned out awesome and I did end up trying a bit of one. It’s so good! I think this will become a fall staple recipe.


I haven’t had a lot of time to bake as much as I like to, so tonight I decided to bake some banana bread for the family. I also wanted to bring something to the office tomorrow, so I poked around online and came across this recipe for Morning Muffins from Martha Stewart. Honestly, Martha isn’t my go-to person for recipes or ideas … nothing against her, but I just don’t have a personal preference for her stuff.

This recipe was super easy and has a lot of healthy-ish elements to it. I made some modifications to the original recipe (my adaptions are included in the recipe below).


Morning Muffins

Makes: 12 regular-size muffins


1 1/4 cup all-purpose flour

1/2 cup white sugar (I was out of brown … and didn’t have enough agave)

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon nutmeg

1/2 teaspoon kosher sea salt

1 cup old fashioned rolled oats

1/2 cup chopped dried plums

3 tablespoons canola oil

1 large egg

1/3 cup whole milk

5 carrots, shredded


Combine all dry ingredients into a bowl. Add plums and oats. Add shredded carrots. Add liquid ingredients and gently stir, just until moistened. Scoop 1/4 cup batter into greased muffin tins. Bake at 400 for 18-20 minutes.

*Note: I meant to include the banana, like Martha does, but totally forgot. Surprisingly, the muffins turned out well and aren’t too dry.

tHe fiCkLe piCkLe

taking life in stride, one step at a time

Express yourself. It is later than you think.

you and mie

let's make things

Design Seeds

taking life in stride, one step at a time

Sugar & Cloth

DIY Inspired Living

My Baking Addiction

modern. delicious. addictive.

The Pioneer Woman

Plowing through Life in the Country...One Calf Nut at a Time

CakeSpy Archives - CakeSpy

taking life in stride, one step at a time

thoughts on food and life



The Accessory

taking life in stride, one step at a time