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Saturday, May 17, 2014

Salted Caramel Cheesecake Bars and My Second Place Winning Costume

If youre like most adults still clinging to a semblance of the joy of youth and the excitement it brings on October 31st, you probably celebrated Halloween this weekend. If youre like most adults who pride themselves on winning costume contests based in pop culture references (i.e., me), then you probably went as King Jareth, the Goblin King from The Labyrinth.

{See more pictures, including a close up of my "junk" on the CupcakesOMG! Facebook page!}

If you were here last year, youll remember that I took home the grand prize at our favorite dive bars annual Halloween costume contest, which meant I had a reputation to uphold. Between my fingertip gloves, metallic leggings, crystal ball, and "junk" I was certain to reign supreme again! Color me surprised when I came in second (the winners were a couple dressed as retired Floridian tourists...I know, I dont get it either!), but considering how obnoxious I was at the bar, its a miracle they awarded me anything, so Ill take it!!

{I was emotionally scarred as a child by David Bowies prominent package in the movie. I can only assume I emotionally scarred Kyle by including this prop in my costume.}

For the second year in a row, our friends Ashlee and Franz have hosted the Halloween party for our friends, so naturally I took it as an opportunity to try a new recipe for Fleur de Sel salted Dulce de Leche caramel cheesecake bars:

Ive never had dulce de leche on its own before, only in other desserts. Its like the caramel version of Nutella, in that its addictive and can be enjoyed with merely a spoon. Or a finger. Im not here to judge.

Ive also never made a cheesecake before, but the recipe I used was really simple and removed all the intimidation from it!

I had to go to Williams Sonoma to find Fleur de Sel (whats up with that Whole Foods?), and it was well worth it. If youre into salty/sweet, you need to get your hands on some Fleur de Sel and Dulce de Leche STAT!!!

My costume might have only been worthy of second place, but these salted caramel cheesecake bars earn first place every time!

What did you dress up as this Halloween? Do you love Dulce de Leche???

*EDITED SINCE THIS RECIPE HAS BLOWN UP ON PINTEREST:
I used a 9x13 pan (I mentioned I used a rectangular pan but apparently this is open for interpretation).
Also, dulce de leche is a delicious caramely type sauce. If you cant find it, you can make your own by boiling a can of sweetened condensed milk. I didnt do that, so I dont have the recipe for that, but Im sure you can, um, look for it on Pinterest also.
And finally, YES! You should shell out the $10 for the fleur de sel--it has a delicate and pure flavor that other salts just wont match, but if youre in a real pinch and just cant be bothered, I guessssssssssss sea salt would do. But get the sea salt flakes at least, would ya???

Fleur de Sel Salted Dulce De Leche Caramel Cheesecake Bars
Recipe Adapted from Made with Pink
Makes about 15 bars

For the Crust

2 1/4 cups ground graham crackers (about 1 and a half sleeves of grackers)
2 Tbsp. sugar
1/4 tsp cinnamon
10 Tbsp. melted butter

Cheesecake Filling

3 8-ounce packages of cream cheese, room temp
1 cup sugar
3 eggs
1/2 cup dulce de leche
2 tsp vanilla extract

Caramel Topping

2/3 cup dulce de leche
2-3 Tbsp. heavy whipping cream
2-3 Tbsp. caramel sauce (the good stuff in a jar, not that runny syrup junk)
Fleur de sel*

1. Preheat oven to 350 degrees F. Coat a large rectangular pan with non-stick cooking spray.

2. Combine the crust ingredients in a medium bowl until the crust comes together, kind of like wet sand. Press crust evenly into the bottom of the pan. Bake crust for 10 minutes, or until golden brown. Cool on a rack while you make the filling.

3. Beat cream cheese and sugar together until light and fluffy, about 3 minutes. Add eggs one at time, beating each one until its incorporated before adding the next one. Add dulce de leche and vanilla extract and beat until fully incorporated. Pour batter onto crust and spread even. Bake for about 35 minutes, or until center is just set and edges are puffy and slightly cracked and golden. Transfer to a cooling rack and cool completely before topping with caramel.

4. Pour dulce de leche and whipping cream into a glass bowl or measuring cup. Microwave for 10 seconds at a time, stirring between each interval, until the whipping cream is well combined with the dulce de leche. Add caramel sauce and stir until well combined. The topping should be pourable, but not runny.

5. When cheesecake bars are cooled, pour caramel topping all over the bars and spread evenly. Refrigerate for a few hours to allow caramel to set well. Cut into squares and *top with fleur de sel right before serving!

Monday, March 31, 2014

FRUIT CRUMB BARS

This is one of those wonderfully versatile recipes that is just as good with apple filling, as it is with cherry filling, or blueberry; whatever your family likes the best.

The crumb crust/topping goes together in just a couple minutes with the food processor and if you can wait long enough for the bars to cool down to room temperature, they cut beautifully. We (obviously) couldnt wait that long (in the photo below).

CRUMB CRUST/TOPPING
3 cups all purpose flour
1 cup white sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup COLD butter (cubed)
1 egg, beaten

Put the flour, sugar, baking powder salt and cubed butter into the food processor and pulse until well mixed. If you dont have a food processor, do it with a pastry cutter and work it until the butter is well mixed. Add egg and mix well (it will look like coarse sand).

Press HALF of this mixture into a greased 9" x 13" baking dish. Top with fruit filling and top with the other half of the crumb mixture.

Bake at 375° if you are using a metal baking pan or 350° if you are using glass, for 40 minutes or until top crumbs are light golden.

If you cool the bars completely before you cut them,

they will cut very neatly (it is not necessary, but it

makes for a prettier presentation.

CHERRY FRUIT FILLING (or use your favorite filling)
(2) 14 ounce cans tart pie cherries packed in water
1 1/2 cups sugar (DIVIDED)
4 tablespoons + 2 teaspoon cornstarch
pinch of salt
1/2 teaspoon almond extract (do not leave out)

Drain the cherries, but save the juice. Put one cup of the juice in a saucepan and add HALF of the sugar, the cornstarch and salt. Bring to a boil and cook until nice and thick.

Remove from heat and stir in the OTHER HALF of the sugar, the cherries and the almond extract.

Glaze (optional)
2 tablespoon butter melted
2 cups powdered sugar
3-4 tablespoons milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract (do not leave out)

While bars are still a little warm, mix 2 tablespoons melted butter with 2 cups powdered sugar, about 3 or 4 tablespoons of milk and 1/2 teaspoon vanilla extract and 1/2 teaspoon almond extract. Whisk until smooth and drizzle over fruit bars.

Saturday, March 29, 2014

Chocolate Snap Bars with New Zealand Manuka Honey

Have you tried Manuka Honey? The New Zealand Honey Co asked me to try their 100% pure Manuka honey with the addition of lemon and root ginger, two new exciting honey options that are great for cooking.

The first thing I would say is that the additional flavours are completely natural, the lemon tastes fresh like freshly squeezed lemon, with the added bonus of being packed full of Vitamin C. There are little pieces of ginger in the Manuka Honey and Root Ginger, the flavour makes it ideal for marinades and salad dressings.

New Zealand Honey Co have created their own range of recipes, which you can find on their website along with all the information about the digestive health and healing properties of the honey at www.newzealandhoneyco.com.

New Zealand Honey Co.’s new Manuka ‘Plus’ range is available in Morrisons stores nationwide the Manuka Honey and Lemon and Manuka Honey and Ginger are both RRP £9.99

I have also been creating with Manuka Honey, the first recipe Im going to show you is a simple no-bake treat using Rice Krispies.

I dont often make these kind of bars and was pleasantly surprised to find a recipe on the Kellogs website for Chocolate Snap Bars using honey in the base mix, here is my version:

Chocolate Snap Bars

100g butter
40g Manuka Honey with Ginger
1tbsp (10g) sugar
150g rice krispies
200g chocolate/chocolate chips or buttons

1. Cook the sugar, manuka honey with ginger and butter over a medium heat in a saucepan. Stir frequently, and once the sugar dissolves simply boil the mixture for five minutes, stirring all the time. Be carefule that it doesnt burn, I had to throw my first batch out.
2. Next remove the pan from heat and add the rice krispies, coating them thoroughly. Press the mixture into a greased tin.
3. Put chocolate in a bowl over a saucepan of water over low heat, stirring constantly. When its melted, spread it evenly over cereal mixture.
4. Then simply leave to set, and cut into squares or bars when cool.

Id have to say that the rice krispies dont stick together as well as with golden syrup or marshmallows, but the flavour of the honey is really good and the hint of ginger makes them a little bit more grown up. More Manuka Honey recipes coming soon.

Im entering these Chocolate Snap Bars into the new challenge at Maison Cupcake called Zero Baking Required anything goes as long as it hasnt seen the inside of an oven.

Disclaimer: I was supplied with Manuka Honey from the New Zealand Honey Co.. I was not required to write a positive review and any opinion expressed is my own..

Wednesday, March 19, 2014

California Prune Energy Bars

Sometimes, its nice to have a plainer sort of cake or bake. I love rich chocolate cake and light fluffy sponge, but there is something really satisfying about a flapjack energy bar full of oats, seeds and, in this case, California Prunes! And even if you think you dont like prunes, I think you would like these as they are only one of many flavours and add a nice sticky sweetness to the bars.

California Prune Energy Bars (makes 6-8 bars)

225g rolled oats

25g linseed (I didnt have any so used sesame seeds)

25g pumpkin seeds

60g chopped California Prunes

90g vegetable oil

50g chopped stem ginger

100g runny honey

60g California Prune Puree*

First make the California Prune Puree (makes 275g)

Blend 225g stoned California Prunes with 90ml (6tbsp( water in liquidiser until pureed. Left over puree can be kept in fridge for up to a week, either to make another batch of energy bars or you can blend it into a California Prune Smoothie

To make the bars:

1. Heat the oils, honey, California Prunes and prune puree in a saucepan until runny.

2. Mix the oats, linseed, pumpkin seeds and giner.

3. Spread in a shallow tray to a depth of 1cm. Bake at 180C for 15 minutes

4. Remove from the oven, allow to cool and cut into 4cm slices.

The real revelation in these bars, is not so much the prunes, but the ginger! It adds a real sharp bite to an otherwise sweet snack. These are pefect adding to a lunch box and very moreish.

I think these would make another great Sporting Snack for the challenge over at Fabulicious Food

Disclaimer: I was supplied with a small quantity of California Prunes and the recipe for California Prune Energy Bars. Iwas not required to write a positive review and any opinion expressed is my own..