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).

Image

Morning Muffins

Makes: 12 regular-size muffins

Ingredients:

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

Method:

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.

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