Samoa Cheesecake Bars

https://www.delish.com/cooking/recipe-ideas/recipes/a51548/samoa-cheesecake-bars-recipe/?epik=dj0yJnU9eHExNUlnQ3hCVW4wRlA4Z3VzRW5lY2dvc0ZrNkRjR2gmbj1JbWx5TWVvVThYbVU3eDNRSUpmQVBBJm09MyZ0PUFBQUFBRnlFbFZZ

INGREDIENTS

FOR THE CRUST

28 

Oreos

5 tbsp. 

melted butter

FOR THE BARS

2 

(8 oz.) blocks cream cheese, softened

1/2 c. 

granulated sugar

2 

large eggs

1/2 tsp. 

pure vanilla extract

Pinch of kosher salt

FOR THE TOPPING

1 1/2 c. 

caramel, divided

1 1/2 c. 

sweetened shredded coconut, toasted

Melted chocolate, for drizzling

DIRECTIONS

1. Preheat oven to 325° and line a 9"-x-13" baking dish with foil, leaving an overhang for easy removal. 
2. Make crust: In a food processor, crush Oreos into fine crumbs. Transfer to a large bowl and stir in melted butter until completely moist. Pat crust into prepared pan and set aside.
3. Make cheesecake layer: In a large bowl using a hand mixer, beat together cream cheese and sugar until smooth. Add eggs, vanilla, and salt and beat until combined. Pour cheesecake mixture over crust and bake until only slightly jiggly, about 35 minutes. Let cool, then refrigerate until completely chilled, at least 3 hours and up to overnight.  
4. Make topping: When ready to serve, pour 1 cup caramel over cheesecake bars and smooth with a spatula to make an even layer. 
5. In a small bowl, stir together toasted coconut and remaining 1/2 cup caramel. Spread coconut mixture on top of caramel and drizzle with melted chocolate. 
6. Refrigerate until chocolate is firm 10 minutes, then slice and serve

Lemon raspberry scones

https://www.mybakingaddiction.com/lemon-raspberry-scones/

INGREDIENTS

FOR THE SCONES

• 1/3 cup granulated sugar
• zest of two medium lemons
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter, frozen
• 1/2 cup + 2 tablespoons lemon flavored Greek Yogurt (I recommend whole milk yogurt), or sour cream
• 1 large egg
• 1 teaspoon pure vanilla extract
• 2/3 cups fresh raspberries

FOR THE GLAZE

• 3 tablespoons unsalted butter; melted
• 1 cup confectioners’ sugar; sifted
• 1/2 teaspoon pure vanilla extract
• 2 tablespoons freshly squeezed lemon juice

INSTRUCTIONS

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a medium bowl, combine sugar and lemon zest; mix with your fingertips until the sugar is moistened and fragrant. Add in the flour, baking powder and salt and mix until combined.
3. Grate butter into flour mixture on the large holes of a box grater; use a fork or pastry blender to work in the butter until the mixture resembles coarse meal.
4. In a small bowl, whisk the yogurt (or sour cream), egg and vanilla until smooth.
5. Using a fork, stir sour cream mixture into flour mixture until a dough starts to form. Gently fold in raspberries. The raspberries may break up a little, no worries because they’ll bake up beautifully. Gently use your hands to press the dough against the bowl into a ball. The dough will be quite sticky at first, but it will come together.
6. Place the dough on a lightly floured surface and pat into a 7-inch circle about 3/4-inch thick. Use a knife to cut into 8 triangles; place on prepared baking sheet, about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 10 minutes and prepare the glaze.
7. In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and lemon juice. Whisk until smooth. Dip the top of the scones into the glaze and allow the glaze to harden. If you would like to drizzle the glaze onto your scones instead of dipping them, you can thicken the glaze a bit with additional confectioners’ sugar.

NOTES

• Scones store well in an airtight container within the refrigerator for up to three days.