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Caramel-Apple Crisp
Dessert American

Caramel-Apple Crisp

4.7

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Combine caramel topping and cinnamon in a bowl; stir in apples until evenly coated. Transfer to an 8-inch square baking dish.
  3. 3 Combine flour and brown sugar in the same bowl; cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Stir in oats; crumble over apples.
  4. 4 Bake in the preheated oven until apples are tender and topping is golden brown, 45 to 50 minutes.

By Kinza

Cream Puff Dessert
Dessert

Cream Puff Dessert

4.8

Prep
20 min
Cook
30 min
Total
120 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
  2. 2 In a medium saucepan over medium heat melt butter in water until bubbly. Dump in flour all at once and stir vigorously until mixture forms a ball. Remove from heat and let stand 5 minutes. Beat in eggs, one at a time, until smooth and glossy. Spread in prepared pan.
  3. 3 Bake in preheated oven 30 to 35 minutes, until puffy and golden. Let cool completely on wire rack.
  4. 4 While puff is cooling, beat together cream cheese, milk and pudding mix. Spread over cooled puff. Chill 20 minutes.
  5. 5 Spread whipped topping over chilled filling and drizzle with chocolate and caramel sauces. Sprinkle with almonds. Freeze 1 hour before serving.

By Rebecca

Sheet Pan Blueberry Muffin Tops
Dessert

Sheet Pan Blueberry Muffin Tops

4.2

Prep
15 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a rimmed sheet pan with parchment paper.
  2. 2 Whisk together flour, white sugar, baking powder, salt, and cinnamon in a large bowl.
  3. 3 Whisk together milk, cooled butter, eggs, and vanilla extract in a second bowl. Add to flour mixture and carefully mix together without overmixing. Fold in 1/2 cup blueberries.
  4. 4 Pour batter onto the prepared sheet pan and smooth into a 1/2-inch layer with a spatula. Sprinkle remaining 1/2 cup blueberries over 1/3 of the batter, strawberries onto the middle 1/3, and banana slices over the last 1/3. Drizzle banana slices with caramel topping. Sprinkle everything with turbinado sugar.
  5. 5 Bake in the preheated oven until edges are just turning golden brown, about 20 minutes. Remove from the oven, let cool for at least 10 minutes, and slice into squares.

By Culinary Envy

White Chocolate Blueberry Cheesecake
Dessert

White Chocolate Blueberry Cheesecake

4.7

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat oven to 275 degrees F (135 degrees C). Make the crust: In a food processor, blend together the graham cracker crumbs, almonds and sugar until the almonds are ground fine. Pour in the melted butter and caramel while processing, until mixture is combined. Press the mixture onto the bottom, and half way up the side of a 10 inch springform pan.
  2. 2 Make the filling: In a metal bowl over a pan of barely simmering water, melt the white chocolate, stirring until smooth. Remove from heat and set aside. In a large bowl, beat the cream cheese and 3/4 cup sugar until smooth. Beat in the eggs and the egg yolks, one at a time. Beat in the flour and the vanilla and blend in the melted white chocolate slowly, beating until the filling is well combined. Pour filling into crust.
  3. 3 Bake in the middle of preheated oven for 1 hour. Then turn off the heat, and crack the oven door an inch, letting the cheesecake cool in the oven to room temperature. Cover loosely and refrigerate overnight before removing from pan.
  4. 4 Make the topping: In a saucepan, combine 1/2 cup sugar and cornstarch. Stir in water and blueberries. Bring to a boil, then simmer for 10 minutes, stirring occasionally. Press through a fine sieve. Stir in lemon juice, allow to cool, and store in a glass jar.

By Scott M

Apple and Caramel Cheesecake
Dessert American

Apple and Caramel Cheesecake

4.8

Prep
15 min
Cook
35 min
Total
170 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Reserve 3/4 cup apple filling; spoon remaining apple filling into graham crust and set aside.
  3. 3 Beat together cream cheese, sugar, and vanilla in a large bowl until smooth. Beat in eggs until well combined. Pour over apple filling in crust.
  4. 4 Bake in the preheated oven until the center of cheesecake is set, about 35 minutes. Cool to room temperature.
  5. 5 Combine reserved apple filling and caramel topping in a small saucepan over medium heat. Stir until mixture is spreadable, about 1 minute. Spoon over cheesecake and spread evenly. Decorate edges with pecan halves and sprinkle the top with chopped pecans. Refrigerate cheesecake for at least 2 hours, or until ready to serve.

By Lucky Leaf Fruit Filling

Slow Cooker Caramel-Apple Crisp
Dessert American

Slow Cooker Caramel-Apple Crisp

4.0

Prep
15 min
Cook
150 min
Total
165 min

Instructions

  1. 1 Combine apples, white sugar, brown sugar, and cinnamon in a slow cooker; drizzle with caramel topping and 2 tablespoons melted butter.
  2. 2 Combine cake mix and oatmeal in a bowl; cut in ¾ cup butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Sprinkle oat mixture over apple mixture.
  3. 3 Cover the slow cooker. Cook on High until cooked down and golden on top, 2 ½ to 3 hours.

By shackbart

Butter Brickle Frozen Delight
Dessert American

Butter Brickle Frozen Delight

4.8

Prep
15 min
Cook
20 min
Total
275 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine graham cracker crumbs, 1/3 cup melted butter, and white sugar in a medium bowl until well mixed. Press into the bottom of a 9-inch springform pan.
  3. 3 Bake in the preheated oven until set, about 6 minutes. Cool completely.
  4. 4 Raise the oven temperature to 400 degrees F (200 degrees C).
  5. 5 Combine flour, oats, brown sugar, 1/2 cup melted butter, and pecans in a large bowl until well mixed. Lightly pat onto a baking sheet.
  6. 6 Bake in the preheated oven until light brown, 10 to 15 minutes. Crumble while still hot. Cool completely.
  7. 7 Beat cream cheese in a large mixing bowl until smooth. Beat in condensed milk until well blended. Fold in whipped topping.
  8. 8 Spread 1/2 of the cream cheese mixture over the crust in the springform pan. Sprinkle 1/2 of the oat crumbles over the cream cheese mixture, and spread 1/2 of the caramel sauce over that. Repeat layers. Freeze until firm, at least 4 hours. Remove pan sides and serve cold.

By Lorie

Banana Flan Cake
Dessert American

Banana Flan Cake

5.0

Prep
20 min
Cook
120 min
Total
635 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup fluted tube pan (such as Bundt) with cooking spray. Pour 11 ounces caramel topping into the prepared pan. Spray a sheet of aluminum foil with cooking spray.
  2. 2 Beat cake mix, 3 eggs, oil, and water together in a bowl with an electric mixer on low speed for 30 seconds; increase speed to medium and beat for 2 minutes more, occasionally scraping down the sides of the bowl. Mix banana and 1/2 teaspoon almond extract into batter; pour batter into the prepared pan.
  3. 3 Beat sweetened condensed milk, evaporated milk, 5 eggs, milk, cream cheese, and 1 teaspoon almond extract together in a bowl using an electric mixer until smooth; pour over cake batter. Cover the fluted tube pan tightly with prepared aluminum foil, sprayed-side down. Set the fluted tube pan into a large baking dish and fill the baking dish with about 2 inches of water, creating a water bath.
  4. 4 Bake in the preheated oven for 2 hours. Remove the fluted tube pan from water and allow to cool for 15 minutes. Remove aluminum foil and invert cake onto a serving dish, allowing caramel topping to flow down the sides of cake.
  5. 5 Cool cake to room temperature and refrigerate, 8 hours to overnight. Drizzle remaining caramel sauce over cake before serving.

By sparklyspatula

Caramel-Filled Carrot Cake Roll
Dessert American

Caramel-Filled Carrot Cake Roll

5.0

Prep
35 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Combine carrots and 1 teaspoon sugar in a saucepan; add water to cover. Cover the pan, bring to a boil over medium-high heat, and cook until fork tender, 3 to 4 minutes. Drain carrots, mash with a fork, and set aside to cool.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C). Grease two 10x15-inch baking pans and line with parchment paper. Lightly grease parchment paper and dust with flour.
  3. 3 Combine flour, cinnamon, baking powder, and salt in a medium bowl.
  4. 4 Beat eggs in a large bowl with an electric mixer on high speed for 5 to 7 minutes. Beat in 2 cups white sugar until thick. Mix in mashed carrots and vanilla extract. Fold in flour mixture. Spread batter into the prepared baking pans and sprinkle with walnuts.
  5. 5 Bake in the preheated oven until top springs back when lightly touched, 10 to 12 minutes.
  6. 6 While cakes are baking, dust 2 linen towels with confectioners' sugar.
  7. 7 Remove cakes from the oven and cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert each cake carefully onto the sugar-dusted towels. Peel off parchment paper and roll cakes up in the towels to cool.
  8. 8 Meanwhile, combine cream cheese, butter, caramel topping, and vanilla extract for the frosting in a large bowl; beat with an electric mixer until smooth and creamy. Gradually mix in confectioners' sugar until fluffy.
  9. 9 Carefully unroll cakes and spread filling to 1 inch from the edges. Roll up cakes, cover, and chill until serving.

By jackie

Easy Candy Yams
Dinner

Easy Candy Yams

4.3

Prep
5 min
Cook
40 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Place sweet potatoes in an 8x8-inch square baking dish. Pour caramel over potatoes. Sprinkle with sugar and dot with butter.
  3. 3 Bake in preheated oven 30 minutes, until potatoes are tender and mixture is bubbly. Remove from the oven and sprinkle marshmallows evenly over potatoes. Return to oven until marshmallows are melted and browned, 5 to 10 minutes more.

By Sara

Light Caramel Frappe
Drink

Light Caramel Frappe

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine ice, milk, coffee, 2 tablespoons caramel topping, vanilla extract, and sucralose sweetener in a blender. Pulse until ice is crushed to a smooth and thick consistency. Pour into a mug or tall glass; decorate with whipped topping. Drizzle 1 tablespoon caramel syrup on top.

By flcook

Mom's Candied Yams with Caramel
Dinner

Mom's Candied Yams with Caramel

4.8

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Mix sweet potatoes, pineapple, butter, brown sugar, salt, egg, and cinnamon together in a bowl. Pour half the sweet potato mixture into a 9x9-inch casserole dish. Pour caramel sauce over sweet potatoes; top with 1 cup marshmallows. Spread the remaining sweet potato mixture over marshmallow layer.
  3. 3 Bake in the preheated oven for 30 minutes. Add the remaining 1 cup marshmallows and bake until marshmallows are golden brown, about 10 more minutes.

By TheEnvyOfKings

Pretzel Fudge Pie
Snack

Pretzel Fudge Pie

5.0

Prep
15 min
Cook
51 min
Total
126 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Combine pretzel twists and 1/4 cup brown sugar in a food processor; process until finely chopped. Stir in 1/2 cup melted butter. Press mixture over the bottom and sides of an ungreased 9-inch pie plate.
  3. 3 Combine 3/4 cup butter and chocolate chips in a microwave-safe bowl. Heat in the microwave, stirring once, until melted, 1 to 2 minutes. Stir in 3/4 cup brown sugar and white sugar until dissolved. Beat in eggs. Stir in heavy cream, flour, and vanilla extract until filling is smooth. Pour over the crust in the pie plate.
  4. 4 Bake in the preheated oven until center puffs up and looks set, about 50 minutes. Let cool completely, 1 to 2 hours. Drizzle caramel topping on top.

By minihaha