Caramel Apple Cheesecake Bars

http://www.the-girl-who-ate-everything.com/2010/09/caramel-apple-cheesecake-bars.html

Crust:

• 2 cups all-purpose flour
• ½ cup firmly packed brown sugar
• 1 cup (2 sticks) butter, softened

Cheesecake Filling:

• 3 (8-ounce) packages cream cheese, softened
• ¾ cup sugar, plus 2 tablespoons, divided
• 3 large eggs
• 1½ teaspoons vanilla extract

Apples:

• 3 Granny Smith apples, peeled, cored and finely chopped
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg

Streusel Topping:

• 1 cup firmly packed brown sugar
• 1 cup all-purpose flour
• ½ cup quick cooking oats
• ½ cup (1 stick) butter, softened

Drizzle:

• ½ cup caramel topping for drizzling after baked

Instructions

1. Preheat oven to 350 degrees F.
2. 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 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
3. In a large bowl, beat cream cheese with ¾ 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.
4. In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.
5. 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.
6. 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.

Oreo ice cream cake

http://www.chelseasmessyapron.com/brownie-oreo-ice-cream-bars/

1 package brownie mix + ingredients called for
24 oreos + 3 for topping
1 container (12.8 ounces) hot fudge topping
1 container (48 ounces) cookies and cream ice cream
1 container (8 ounces) whipped topping, completely thawed

Prepare the brownies according to package directions. Spray a 9 x 13 pan with nonstick spray and bake the brownies according to package directions.
Remove and allow the brownies to cool completely.
Top evenly with oreos.
Warm the hot fudge for 30 seconds and then pour and smooth the hot fudge evenly over the brownies.
Place in the freezer for 10 minutes and remove the ice cream to soften a bit at this time.
Scoop large amounts of ice cream over the hot fudge. Evenly scoop out the entire container of ice cream over the hot fudge layer.
Smooth the ice cream down using a metal spatula until it is even.
Spread the whipped topping evenly over the ice cream and, if desired, garnish with three crushed up oreos (no need to remove the filling).
Cover and return to the freezer to fully harden.
Allow to sit out for a few minutes before slicing.

Coconut Nutella Brownies

http://insidebrucrewlife.com/2015/06/coconut-nutella-brownies/

1 cup coconut oil
1/2 cup dark cocoa powder
4 eggs
2 cups sugar
2 teaspoons vanilla extract
1 teaspoon salt
1 1/2 cups flour
1/2 teaspoon baking powder
3/4 cup Nutella

For the frosting
1/2 cup coconut oil
1/2 teaspoon coconut extract
1/2 teaspoon rum extract
1/4 teaspoon salt
2 1/2 cups powdered sugar
1/2 cup heavy whipping cream
1 1/2 cups shredded coconut

Place the coconut oil in a small sauce pan over low heat and stir until melted. Whisk in the cocoa powder. Let cool slightly.Beat the eggs until frothy. Add the sugar and extracts and beat again. Slowly add the melted coconut oil and chocolate mixture and beat again.Stir together the salt, flour, and baking powder. Add to the egg mixture slowly.Add the Nutella and stir in gently. Spread the mixture in a greased 9x13 baking pan. Bake at 350 degrees for 32-35 minutes. Let cool completely.Beat the coconut oil, extracts, and salt until creamy. Slowly add the powdered sugar and whipping cream until everything is mixed in. Beat on high until light and fluffy. Spread on the cooled brownies. Top with coconut. Cut into 24 squares. Store in a sealed container.

Read more at http://insidebrucrewlife.com/2015/06/coconut-nutella-brownies/#MEMqXOr0g7iqVdGP.99

Lemon Raspberry Cheesecake

http://www.2teaspoons.com/lemon-raspberry-cheesecake/

INGREDIENTS
Crust
1 cup flour
½ cup butter, softened
¼ cup sugar
Zest of 1 lemon
Cheesecake
16 ounces cream cheese, softened
½ cup sugar
Zest and juice of 2 lemons
½ teaspoon vanilla
2 eggs
Raspberry Sauce
6 ounces raspberries
2 tablespoons sugar
Juice of 1 lemon
½ teaspoon vanilla



Preheat oven to 350 degrees F and line muffin tin with cupcake liners. Combine all ingredients for crust with hands until small pea sized crumbles form. Divide crust equally between muffin cups and press down with fingers. Bake crust until slightly brown, about 10 minutes. Set aside and allow to cool completely.
Cream the cream cheese using a stand mixer or a hand mixer on medium speed until fluffy, 1-2 minutes. Add lemon juice, lemon zest, vanilla, sugar and beat until there are no cream cheese lumps, 2-3 minutes. Add one egg at a time on low speed until fully combined.
Once crust has completely cooled, equally divide cheesecake mixture between muffin cups. Bake until cheesecake is almost set (it will jiggle and puff up), about 23-25 minutes. Let cool for 1 hour at room temperature, and then an additional 2 hours in the refrigerator.
Once cheesecakes are cooled, make raspberry topping by stirring all ingredients together in a small sauce pan. Simmer on low heat until ingredients combine to form a semi-thick sauce. Set aside and let cool to thicken completely. Top the cooled cheesecakes with raspberry sauce and enjoy!

Cookies and Cream Ice Cream

http://www.browneyedbaker.com/cookies-and-cream-ice-cream/

5 egg yolks
½ cup granulated sugar, divided
1¾ cups heavy cream
¾ cup whole milk
¼ teaspoon kosher salt
2 teaspoons vanilla extract
1¼ cups chopped Oreo cookies (about 15 cookies)


1. Set a wire-mesh sieve over a large bowl. Whisk together the egg yolks and ¼ cup of the sugar in a large bowl; set aside.

2. Warm the remaining ¼ cup of sugar, cream, milk and salt in a medium saucepan over medium heat. When the mixture begins to simmer, slowly drizzle it into the egg yolk mixture, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir in the vanilla extract. Place the bowl in an ice bath and stir occasionally, until the mixture reaches room temperature. Cover the bowl and place the mixture in the refrigerator and chill at least 2 hours, or overnight.

4. Churn the ice cream in your ice cream maker according to the manufacturer’s instructions. Once the ice cream is ready, layer it into your freezer-safe container with alternating layers of the chopped cookies, beginning and ending with the ice cream.

Double Chocolate Ice Cream

http://allrecipes.com/recipe/56803/very-chocolate-ice-cream/

• 2 tablespoons unsweetened cocoa powder

• 3 egg yolk, lightly beaten
• 2 ounces semisweet chocolate, chopped
• 2 cups heavy cream
• 1 teaspoon vanilla extract

Directions

1. Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid. and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally.
2. When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour into an ice cream maker, and freeze according to manufacturer's directions.

Key Lime Pie Ice Cream

http://www.goodlifeeats.com/2011/06/key-lime-pie-ice-cream-recipe-from-my-baking-addiction.html

1 1/2 cups whole milk
1/2 cup bottled Key lime juice (such as Nellie and Joe's)
1/2 cup heavy cream
Dash of salt
1 (14-ounce) can sweetened condensed milk
6 graham crackers (1 1/2 cookie sheets), coarsely crushed, divided
Key lime wedges

Read more at http://www.goodlifeeats.com/2011/06/key-lime-pie-ice-cream-recipe-from-my-baking-addiction.html#vSzVVOmjACE4Pwjf.99

Caramel sauce

1/2 c butter
1/2 c brown sugar
1/2 c sweetened condensed milk
2 tbsp light corn syrup

1. Boil.  About 5 min
2. Beat. 2-3 min
3. Yum.

http://allrecipes.com/recipe/caramel-shortbread-squares/detail.aspx