Caramel Apple Cheesecake

My mom and I wanted to do something a little different for dessert this Thanksgiving. I saw this tasty idea over at Feeding My Temple and we decided to go for it! This treat went with us to day two of our family festivities and provided a delicious and decadent alternative to the pecan pie. It is full of yummy fall flavors (which normally get overshadowed by pumpkin in my house). 

This dessert is a fantastic combination of a shortbread crust, classic cheesecake, cinnamon-sugary apples, crunchy topping and gooey caramel. 

Do I have you convinced? 

By the way, the best way to prep all of the ingredients is to move everything into the living room so that you can cheer/yell/cry at the Texas football game at the same time. Oh, that's just me? 

I've adjusted the recipe slightly from the original, so you might check out her version as well :)

What You'll Need:
for the crust:
1 cup flour
1/2 cup brown sugar
1/2 cup butter, room temperature
for the filling:
2 8 oz pkgs cream cheese (the real stuff, people)
1/2 cup sugar
1 tsp vanilla
2 eggs 
2 large apples- peeled, cored and diced
1/2 tsp cinnamon
2 tbsp sugar
for the topping
1/2 cup oatmeal
1/4 cup brown sugar
4 tbsp butter
1 cup all purpose flour
1 cup caramel cubes
2 tbsp heavy cream 

What To Do:
Preheat oven to 350 degrees. Lightly coat a 9x13 baking dish with non-stick cooking spray.

In a medium bowl, combine flour, brown sugar, and butter. Using 2 forks or a pastry cutter, mix until a crumbly mixture forms. Press the dough evenly into prepared pan. Bake 15 minutes or until lightly brown.

Using a mixer, beat the cream cheese and sugar until smooth. Adding the eggs one at a time, incorporating well before adding the next. Mix in vanilla extract.In a small bowl, combine chopped apples with cinnamon and sugar. Toss to coat. Pour cheesecake mixture over prepared crust. Sprinkle apples over mixture evenly.

In a smaller bowl, mix together flour, oats, and brown sugar for the crumb topping. Cover cheesecake mixture and apples with the crumb topping. (This will be a thick layer.)Bake 30 minutes or until cheesecake is set. Let cool completely before cutting.

In a medium glass bowl, add caramel cubes and heavy cream. Microwave bowl 20 seconds at a time, stirring between each interval. Pour caramel sauce over the top.

Recipe Adapted from Feeding My Temple 

A Thanksgiving Photo Overload

((So I may or may not be avoiding working on some major school projects right now))

I thought I'd pop in and share a few scenes from my Thanksgiving!

For the first time in years, I was able to spend almost a whole week with my parents. I went to work with my dad one day, got to visit a good friend from high school, had quality sister time, visited both sets of grandparents, and ate LOTS of delicious food. I had some quality time to reflect on how blessed I am, and just focus on thankfulness. 

I left my camera in my purse for most of our time and tried to focus on where I was, but here are some snapshots of our week. 

Got to have lunch with my best friend Monday before I drove to my parents' house! I rocked some #cheapgirlfashion with a hand me down cardigan, $3 tank top (JCP), $10 jeans (F21), free red shoes (Blowfish shoes), and a headband from my sister! 

Ringo likes to sleep in uncomfortable places and positions. Instead of laying on this nicely placed pillow on the spacious front seat, he crawled into my purse between the seats. Of course.

One day of feasting wasn't enough for my folks. We had chicken and dumplings Monday, a shrimp smorgasbord Tuesday and delicious homemade prosciutto pizza Wednesday.  

Preppin the good stuff! Lots of mashed potatoes and homemade green bean casserole. Ok, so I burnt the topping just a little bit. 

Pretty drives to the grandparents!

Photo shoots from the back seat

Baked Brie with Cranberry Chutney on Thanksgiving. You're probably supposed to let it cool a little longer but I like the brie lava flow!

Shannon made this super cute veggie tray!

We got back just in time for the last quarter of the Texas game! Me and Ringo cheered and yelled and cried. I'm still a Longhorn fan. 

Got some fun hand me downs from my sis! Love all my new flannels. 

Stopped for Starbucks on the way to Thanksgiving #2 and reveled in some Christmas spirit!

 Caramel Apple Cheesecake. Recipe to come. It was tasty. 

 We braved Wal-Mart on Saturday to pick up some board games. My cousin and his fiance are cute. And apparently I'm their paparazzi. 

We got the tree set up before I had to return to Fort Worth- wish I could have stayed to help do all the decorating!

My sister is gorgeous and she doesn't even know it. 

So is my mom. It might be easier to tell when we've got our eyes open though...

We finally wrangled dad into a family picture. And that's all folks!

Hope y'all had a very Happy Thanksgiving week as well!

Homemade Green Bean Casserole and Sweet Potato Casserole

Homemade Green Bean Casserole with Fresh Fried Onions

When I was younger, the only way I would eat green beans was if it was green bean casserole. I love this rich, creamy dish! It was one of the first dishes that I learned to make for our family holidays. (But really, how hard is it to mess up a can of beans + a can of soup + a can of fried onions?!) Today it is still one of my favorites! One bite takes me to thoughts of family, holidays and blessed cool weather. 

 This particular recipe is even better than what I grew up on. It's made with fresh green beans, a homemade cream of mushroom soup and fresh fried onions. It is a little more time consuming than the version I first learned, but there is something quite wonderful about knowing exactly what the ingredients of your dish are. As someone who vowed to eat less processed foods this year, this recipe is right up my alley. 

Plus in these individual serving dishes, I will leave some for you, too.

What You'll Need:

• Salt
• 1 pound green beans
• 3 tablespoons Country Crock Original Spread
• a handful baby bella mushrooms, cut into small pieces
• 2 medium cloves garlic, minced (about 1 tablespoon)
• 1 tsp crushed red pepper
• black pepper
• 3 tablespoons unbleached all-purpose flour
• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 cup Parmesan breadcrumbs
• 1/4 onion, sliced very thinly
• canola oil 
• 1/2 cup milk
• 1/2 cup flour

What To Do:

Wash and rinse green beans. Trim the ends and cut beans into small pieces.

Preheat oven to 425 degrees. Bring 4 quarts of water to a boil, then add 2 tablespoons of salt and beans. Cook for about 6 minutes, until the beans are bright green and crisp-tender. Drain the beans in a colander and run them under cold water to stop cooking. Place them onto a paper towel lined baking sheet to drain completely.

Add Country Crock Original Spread to pan and melt over medium high heat. Once foaming has subsided, add mushrooms, garlic, crushed red pepper, salt and pepper. Cook for about 6 minutes, or until the mushrooms have released their moisture and the liquid has evaporated. Stirring constantly, sprinkle in the flour and cook for 1 minute. Stir in broth and, still stirring constantly, bring to a simmer. Add cream, reduce heat to medium, and continue simmering about 12 minutes, until the sauce has thickened. Taste and adjust seasoning as needed.

Pour green beans back into pan and stir to evenly coat them with sauce. Pour into individual ramekins. Sprinkle breadcrumbs over the beans and bake for 10-15 minutes, until the sauce is bubbling and topping is golden brown. 

While the beans are baking, pour enough oil into a pan to cover the surface and heat to medium. Dredge onion in milk and then flour. Fry the onions for 30 seconds on each side or until golden brown. Serve atop baked green beans!

recipe adapted from Cook Like a Champion, originally from The Cook's Illustrated Cookbook

Irresistible Sweet Potato Casserole 

Another classic Thanksgiving dish is sweet potato casserole... believe it or not, I used to be adamantly opposed to even tasting it! Thankfully I have seen the error of my ways. This recipe is sweet and buttery with the perfect added crunch of the topping. It would make an acceptable side dish or dessert.

I loved using Country Crock spread in this recipe because it melted so easily, spread smoothly and added a delicious buttery depth to the dish.

What You'll Need:
for potatoes:
2 sweet potatoes, peeled and cubed
1/2 cup sugar
1 tsp salt
1/2 cup Country Crock Original Spread, melted
1 tsp vanilla extract
2 eggs, beaten
for topping:
1/3 cup flour
1/3 cup brown sugar
a dash of salt
a handful of chopped walnuts
2 tbsp Country Crock Original Spread, melted

What To Do:
Boil sweet potatoes until soft. Drain and mash with a fork. Add sugar, salt, Country Crock Original Spread, vanilla and eggs, and mix well. In a separate bowl, mix together flour, sugar, salt, walnuts, and Country Crock Original Spread until it forms a uniform consistency. Transfer potato mixture into individual ramekins and top evenly with sugar-walnut topping. Bake at 350 for 30 minutes or until toasted golden brown and set. 

Try not to eat it all at once.
Because it will smell like heaven.

recipe adapted from CD Kitchen

Thank you to Good to Know & Unilever Spreads for being a sponsor. I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.

Thankful- Recap

This month I've been participating in 30 Days of Thanksgiving with Amanda and some other lovely ladies! I haven't been very diligent in posting on the blog, but you can check out my Twitter or Instagram to follow along. Here is my list (so far) of things that I am grateful for!

I am thankful for:

My job- working for a cupcake truck in a food park

The freedom and ability to study the Word of God personally and academically.

Paying all the bills on my own this month... and free food from friends at the food park. 

Vietnamese Iced Coffee. Good stuff.

Babies! Alys has a really cute one :)

Silence in my cozy home. (this was election night)

a super comfy red couch and Netflix

unexpected cash found in my pocket and the campus cafe. Yay coffee!

homemade chips and hummus

my uncle Rusty, who sent me tons of random gift cards last month- I just used two to pay a bill!

pretty things like my NS Pottery necklace and lace

cozy things: my professional snuggler, oversized hoodies and coffee in my pretty mug from Rachel

good hair days

seminary wives in my complex who don't judge me for walking my dog in my pajamas... at 3pm.

super low key movie premieres at 10 pm instead of midnight and fun friends to go with!
(yes, Breaking Dawn. yes, I really liked it.)

my sister and bff, Lindsey. I know a lot of siblings don't really get along, but she's my favorite.

What are you thankful for this week? How are you cultivating a spirit of gratitude?

Maple Sausage and Cranberry Stuffing Shots

I know there's a whole debate on stuffing versus dressing. And I think technically it's only called stuffing if it's cooked while stuffed inside the turkey. But for this post's purposes, stuffing shots sounded better than dressing shots. So there you are. 

This recipe is chock full of sweet and savory goodness, which all blend together to make a fantastic side to any Thanksgiving meal. 

I served it in my kitchen shot glasses with little taster spoons. However, this could always be served family style out of your favorite baking dish. 

What You'll Need:
1 small pkg cornbread mix
1/2 lb maple pork sausage
2 tbsp butter
1/2 apple (I used Granny Smith), diced
2 stalks of celery, diced
1/2 small onion
2 cloved garlic, minced
1/2 cup dried cranberries
1 cup chicken broth, plus more as needed

What To Do:
Prepare cornbread according to instructions. Meanwhile, cook sausage over medium heat, until no longer pink. Remove the sausage with a slotted spoon. Add butter to pan drippings and cook onion for five minutes or until softened. Add garlic, apple, and celery and cook for two more minutes. 

When cornbread is full cooked, crumble it into small pieces into the pan. Stir in the cranberries until everything is evenly combined. Slowly pour chicken broth over the mixture until moistened. Salt and pepper the mixture to taste.  

Transfer to a baking dish and bake at 350 for about 30 minutes, or until the top is golden brown. To serve, dip shot glasses directly into the stuffing, using a spoon to readjust it aesthetically. 

Inspired by Epicurious

Thanksgiving Cocktail Party Menu

Set Up

Appetizer

Creamy Butternut Squash and Pumpkin Soup

Entree

Turkey Sliders with Brie and Cranberry Chutney

Side Dishes

Maple Sausage and Cranberry Stuffing Shots

Turkey Sliders with Brie and Cranberry Chutney

If you prepare the cranberry chutney ahead of time, these sliders will literally take you ten minutes to prepare.

And about five seconds to devour.

Because, really, this is Thanksgiving in a bite-size portion, delivered in my own personal kryptonite- Hawaiian bread. 

These sliders make perfect portions for children on Thanksgiving Day 

or as a simple, no-fuss entree for your holiday get together

or a perfect way to use your leftover turkey!

Oh, and the Brie. Brie is a beautiful thing. 

What You'll Need: 

for the sliders

1 pkg Hawaiian bread 

12 slices turkey (I used the deli meat kind, but I'm sure leftover roast turkey would be divine!)

1 round brie

cranberry chutney

cooking spray 

for the cranberry chutney:

1 Tbsp olive oil

1/3 cup chopped yellow onion
1 clove garlic, minced
3/4 cup orange juice
5 Tbsp sugar (plus more to taste)
Pinch of ground ginger

2 tsp crushed red pepper
12 oz bag of cranberries
1 cup water
Pinch of salt

What To Do:

To prepare chutney, saute onions in olive oil over medium heat until softened. Add garlic and cook one more minute. Add the remaining ingredients to the pan, stir well, and bring to a boil. Simmer for ten minutes covered, or until cranberries are softened. Simmer another ten minutes, uncovered. Adjust sugar to your desired sweetness. Transfer to a jar to cool and refrigerate for up to two weeks. 

For sliders, open each sweet roll sandwich style. Spread on a generous amount of Brie. Fold over one slice of turkey for each slider. Top the turkey with cranberry chutney. Arrange sliders on a baking sheet and toast in the oven at 350 for five minutes or until the bread is just toasted and the Brie is nice and melty.

Enjoy!

Adapted from Confections of a Foodie Bride

Thanksgiving Cocktail Party Menu

Set Up

Appetizer- Creamy Butternut Squash and Pumpkin Soup

Entree- Turkey Sliders with Brie and Cranberry Chutney

Rethink Thanksgiving Dinner

I am very excited to share with y'all an awesome Thanksgiving menu this week. 

My favorite part about the concept of the menu is that everything is individually portioned. I know that portion control on Thanksgiving is the last thing on my mind and using ramekins, parfait glasses and smaller portions would totally help me be able to enjoy myself without suffering a tummy ache all afternoon. Plus, with proper portions I am able to try more dishes!

It also ensures that there is enough for everyone to try everything. It is such a bummer to find out there's no mac and cheese or mashed potatoes left at the serving table. This way, everybody gets one!

With this *almost* cocktail party setup, Thanksgiving is less about indulging and overeating, and more about truly appreciating the taste of what you're eating while you're enjoying the company of those around you. 

This menu would be perfect for non-formal get-togethers with friends before the actual holiday, or for a small family!

Stick around for fun takes on traditional favorites, ideas for leftovers, and homemade versions of the classics. Recipes to come!

For now, let me break down this simple, decorative set-up for you.

Leaf garland- homemade with felt and ribbon. Maybe $5.

Tablecloth- $2 at Wal-Mart

tiger striped pumpkins- $.04 at Wal-Mart. Yes, four cents. Get you some pumpkins!

chalkboard- hand me down.

pumpkinmania

(source)

One of fall's most celebrated flavors is pumpkin! Well, it's still a good 105 degrees where I am so I won't be partaking in fall flavors and dishes for a while. I'm squeezing every last drop out of fresh tomatoes, corn on the cob and bright berries. But since everyone not located in the furnace of the US is getting ready for autumn's debut, I thought I'd share some of my : 

(previously published)

tried and true

absolutely delicious

make-your-kitchen-smell-like-heaven

pumpkin treats 

Pumpkin Cream Cheese Muffins

Pumpkin Snickerdoodles

Pumpkin Spice Syrup for Coffee 

Pumpkin Cake Balls

Don't let the ridiculously low quality photos fool you. I just haven't had one of these treats sitting around long enough to take a good picture ever since I figured out how good ALL of these are. I eat them while they're hot. (where applicable haha)

Cheers to cool weather, yall!