CARAMEL APPLE POUND CAKE

INGREDIENTS

FOR POUND CAKE

Cooking spray

1 c. 

(2 sticks) butter, softened

1 c. 

granulated sugar

4 

large eggs

2 tsp. 

pure vanilla extract

2 c. 

all-purpose flour

2 tsp. 

ground cinnamon

1 1/2 tsp. 

baking powder

1 tsp. 

kosher salt

1/4 tsp. 

ground nutmeg

2 

medium apples, such as Granny Smith, peeled and chopped

FOR THE GLAZE

4 oz. 

cream cheese, softened            

1/4 c. 

powdered sugar

2 tbsp. 

whole milk

2 tbsp. 

caramel

Pinch kosher salt

FOR TOPPING

1/4 c. 

caramel sauce

1/4 c. 

chopped toasted pecans

DIRECTIONS

1. Preheat oven to 350°. Grease a 9”-x-5” loaf pan with cooking spray and line with parchment. Make pound cake: In a large bowl with a hand mixer, beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition, then add vanilla. 
2. In a separate large bowl, whisk together flour, cinnamon, baking powder, salt, and nutmeg. Add dry ingredients to wet ingredients and stir until just combined, then fold in apples. Pour batter into prepared loaf pan and smooth top. 
3. Bake until a toothpick inserted into the middle comes out clean, 1 hour 15 minutes. Let cool 10 minutes, then invert onto a cooling rack to cool completely.
4. Meanwhile, make glaze: In a medium bowl using a hand mixer or whisk, beat together cream cheese, powdered sugar, milk, caramel, and salt until smooth. Pour over cooled cake, then drizzle with more caramel and garnish with a sprinkle of pecans.

OMHGWW 8/28

Come join us. It's time for another fantastic blog party. Hope you will leave your great posts for us to enjoy.

Welcome to Wonderful Wednesday!! We always get a head start each week and our Co-Hosts choose from the previous week’s links and we are featuring 7 blogs on week #170!! I am sure that you will find it both fun and interesting to meet and make friends with our Co-Hostesses and Bloggers through our party and we appreciate your visit today!

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Apple Cider Whoopie Pies

FOR THE CAKES:

• 1 ¼ cup/300 milliliters apple cider
• 1 ½ cups/190 grams all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• ¼ teaspoon baking soda
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon freshly ground nutmeg
• 6 tablespoons/85 grams unsalted butter, at room temperature, plus 2 tablespoons melted
• ½ cup/110 grams packed dark brown sugar
• 1 large egg
• ¼ cup/60 milliliters apple butter
• ¼ cup/50 grams granulated sugar

FOR THE FILLING:

• 6 ounces/170 grams cream cheese, at room temperature
• 3 tablespoons unsalted butter, at room temperature
• 3 tablespoons confectioners’ sugar
• ½ teaspoon pure vanilla
  

PREPARATION

1. Heat oven to 350 degrees. Bring the apple cider to a boil in a small saucepan over medium-high heat. Continue to cook the cider until it has reduced to 1/4 cup/60 milliliters, about 16 to 18 minutes. Let cool completely. (You can pop the reduced cider in the fridge or freezer to cool faster while you continue.)
2. In a medium bowl, whisk together flour, baking powder, salt, baking soda, 1 teaspoon cinnamon, ginger and nutmeg. In a large bowl, with an electric mixer on medium, beat the room-temperature butter and brown sugar until fluffy, about 3 minutes, scraping the sides of the bowl as necessary. Add egg, apple butter and reduced apple cider, and beat until combined. Your batter may look like it has separated slightly, and that’s O.K. Add the dry mixture and mix just until combined, again scraping the bowl as necessary.
3. Portion the dough into 2-tablespoon scoops on 2 parchment-lined rimmed baking sheets, about 1 1/2-inches apart. Bake, rotating sheets halfway through, until the cakes are puffed and set, 12 to 14 minutes. Transfer sheets to racks. In a small bowl, whisk together the remaining 1/2 teaspoon cinnamon and the granulated sugar. Brush the tops of the warm cakes with a bit of the melted butter and gently toss them in the sugar mixture. Set aside to cool completely.
4. In a large bowl, with an electric mixer on medium, beat the cream cheese and butter until smooth. Add the confectioners’ sugar and vanilla and beat to combine. Spread about 2 tablespoons of filling on the flat side of half of the cakes. Top with the other halves.

Skinny Pumpkin Spice Muffins with Walnut Streusel

Recipe By:Christine@ Apple of My Eye

"These are everything you'd want a muffin to be: moist, dense, bursting with flavor, and topped with a tasty streusel. Optional: drizzle with powdered sugar mixed with milk for a touch of sweetness."

Ingredients

• Muffins:
• 2 cups whole wheat flour
• 3/4 cup all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons pumpkin pie spice
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1 (15 ounce) can pumpkin puree
• 3 egg whites
• 1 egg

• 1 cup white sugar
• 1/2 cup brown sugar
• 1/3 cup olive oil
• 2 teaspoons vanilla extract
• Streusel:
• 1/4 cup packed brown sugar
• 2 tablespoons butter, diced
• 2 tablespoons oats
• 1/4 cup chopped walnuts
• 2 tablespoons all-purpose flour

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins.
2. Sift together whole wheat flour, all-purpose flour, baking powder, pumpkin pie spice, cinnamon, and salt in a large bowl.
3. Combine pumpkin puree, egg whites, and egg in a large bowl; beat with an electric mixer until combined. Mix in white sugar, brown sugar, olive oil, and vanilla extract. Slowly add flour mixture to the pumpkin mixture, stirring until just combined. Fill the prepared muffin cups a little more than 1/2 full with batter.
4. Combine brown sugar, diced butter, oats, walnuts, and flour for the streusel in a small bowl. Use a fork or your hands to combine until mixture resembles rough crumbs. Divide crumbs evenly amongst the muffin cups.
5. Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes.

Italian Cream Cheese Cake Recipe

Ingredients
1/2 cup butter, softened

1/2 cup shortening…
2 cups sugar
5 eggs, separated
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1-1/2 cups flaked coconut
1 cup chopped pecans

CREAM CHEESE FROSTING:

2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
3/4 cup butter, softened
6 cups confectioners’ sugar
1-1/2 teaspoons vanilla extract
3/4 cup chopped pecans

Directions
In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat just until combined. Stir in coconut and pecans.
In a small bowl, beat egg whites until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites. Pour into three greased and floured 9-in. round baking pans.
Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a large bowl, beat cream cheese and butter until smooth. Beat in confectioners’ sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of cake. Store in the refrigerator.

Read more at https://imjussayin.co/italian-cream-cheese-cake-recipe/#vhkrTsvC68r8BAlj.99

Making progress

I've been working on the wreath with the new  pedal . It was pretty awkward at first , but now that I have a routine it is getting easier, I have the first row doneand am  working on the second. Afer that I have to add a center and green leaves. Right now I need to cut my 10" squares to finish the second row, so it is time to go back to work in my studio.

Sat morning

    Well,. here it is a lazy Sat. morning. I actually did not get out of bed till 10:00 to make coffee. I had been up a few times to let the dog out, but I just stayed in bed after. Now I'm enjoying the sunshine and good coffee. My new wreath is in my studio waiting for me to finish, but I'm looking for new desserts to post first.

  I'm working on the new pedal I saw on Julies wreath boutique . It is hard with hands that don't quite wok well.I think it will get easier as I go along....but I'm trying.

Caramel Apple Cheesecake

1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened
Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened3/4 cup sugar, plus 2 tablespoons, divided
3 large eggs
1 1/2 teaspoons vanilla extract
Apples:
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened
Drizzle:
1/2 cup caramel topping for drizzling after baked

How to Make It

Preheat oven to 350 degrees F.
In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9×13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.
For the streusel topping: In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.
Sprinkle Streusel topping over apples. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy! Make 16 servings.

Read more at https://imjussayin.co/caramel-apple-cheesecake-bars-2/#IQolIPxLFwvpzhDx.99

Halloween Witch Hat Cookies

Ingredients

• 1 14.3 ounce Chocolate Creme Oreo Cookies
  
• 36 Hershey Kisses
• 1 package Wilton Candy Melts (yellow)
• 1 tube Orange Icing

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Instructions

1. Take one Oreo cookie and one Hershey Kiss
2. Squirt some orange icing on the bottom of the Hershey Kiss and press it down onto the Oreo
3. Cut the candy melts into little squares and place in the icing that is mushing out from under the Hershey Kiss!
4. These would be great for Ryleigh's first grade Halloween party

PUMPKIN CHEESECAKE WITH OREO'S

INGREDIENTS

For the crust:

• 2 ½ cups Oreo cookie crumbs, about 26 Oreo Cookies
• 6 tablespoons unsalted butter, melted

For the cheesecake filling:

• 16 oz cream cheese, softened
• 1 cup brown sugar
• 1 ½ cup pumpkin pure
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 2 cups heavy whipping cream

For garnish:

• 10 Oreos, crushed
• INSTRUCTIONS
  To make crusts:
  1. Finely crush the cookies in a food processor, add melted butter and blend until it's all moistened
  2. Press crumb mixture onto the bottom of prepared 9-inch springform pan by lightly greasing the edges of the pan with cooking spray
  3. Place in the freezer while you make the filling
  To make cheesecake filling:
  1. In a medium bowl, mix cream cheese and sugar until smooth and creamy, set aside
  2. In separate bowl whip heavy cream until soft peaks form add vanilla extract and continue mixing until stiff peaks form
  3. Add cream cheese mixture into beaten heavy cream and mix on low speed just to combine
  4. Spread ⅓ cheesecake filling into the bottom of the Oreo crust
  To make pumpkin cheesecake filling:
  1. To the remaining cheesecake filling add pumpkin pure and pumpkin spice and stir until fully combined
  2. Carefully spread the pumpkin cheesecake filling on top of the cheesecake filling
  3. Set in the fridge to firm
  4. Refrigerate for at least 3-4 hours or until set
  5. When the topping is set and cooled run a thin knife around the sides and remove the springform pan sides
  6. Garnish with additional whipped cream and crushed Oreos if desired
  7. Serve
  8. WELL ENOUGH PUMPKIN DESSERTS TODAY  I HAVE TO START CRAFTING BEFORE THERAPY                      !!!!!!!!!!!!!!!

MINI PUMPKIN BUNDT CAKE

INGREDIENTS

For the Bundt cake:

• 15 oz can pumpkin puree
• ¾ cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• ¾ cup evaporated milk
• ⅔ cup flour
• 2 teaspoon pumpkin pie spice
• Pinch of salt
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda

For cream cheese filling:

• 4 oz cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

White candy melts

• Orange candy melts
• 6 pretzel sticks
• INSTRUCTIONS

  To make Bundt cake:

  1. Preheat oven to 350F.
  2. Coat 12 mini silicone fluted bundt molds with nonstick spray or grease your 12 mini Bundt pans
  3. In a bowl stir together flour, pumpkin pie spice, salt, baking powder and baking soda
  4. In a medium bowl, mix the pumpkin puree with granulated sugar, eggs, vanilla extract and evaporated milk
  5. Add dry ingredients in the pumpkin mixture and mix until just combined
  6. Fill each Bundt pan with ⅓ cup of the mixture
  7. Bake for 20 minutes
  8. Allow to cool in pan for about 10 minutes before inverting onto wire rack

  To make cream cheese filling:

  1. In a bowl, beat the cream cheese until smooth
  2. Add powdered sugar and vanilla extract and mix until well incorporated

  To assembly:

  1. If the Bundt cake have large puffed tops, use a sharp serrated knife to cut off the tops so that that they are completely flat
  2. Pipe or spread cream cheese filling onto the bottom of one mini Bundt cake and press a second cake on top to form a pumpkin shape
  3. Repeat with the remaining cakes, until you have 6 small pumpkins

  To make decorate:

  1. Melt the candy melts according to the directions on the bag
  2. Place in a two separate small baggies and cut a small hole in one corner
  3. Carefully drizzle over to mini pumpkin Bundt
  4. Place pretzel sticks as the pumpkin stems and serve
  NOTES

  The pumpkin Bundt cake can be made several days in advance and kept, well-wrapped in plastic until you are ready to assemble them