Apple Upside Down Cake

Apple Desserts are so irresistible. Easy Apple Cobbler is always a hit with the crowd and you just can’t go wrong with a slice of Apple Crumb Pie. These Fried Apple Hand Pies have a fluffy and flaky crust and are dipped in a sweet icing. So good!

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Just take me to the recipe! The full printable recipe card is found at the very bottom of the post, just keep scrolling to print it out now. Otherwise, read on for the step by step photos to making an upside down cake from scratch.

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How to Make an Apple Upside Down Cake:

• Place a 10 inch cast iron skillet over medium heat. Add a stick of butter, brown sugar and cinnamon. 
• Stir with a wooden spoon constantly, about 5 minutes until brown sugar is completely melted. 

• Remove from heat and sprinkle with chopped walnuts. 

• Peel, core and slice 2 medium apples. Thin slices are best.

• Layer apple slices over walnuts in a single layer.

• In a large mixing bowl, combine flour, sugar, brown sugar, cinnamon, baking powder and salt. 

• Add eggs, milk and melted butter.

• Mix well using a whisk, until smooth.

• Pour batter over sliced apples. 

• Bake for 45-50 minutes.

• Allow cake to cool 15 minutes before inverting onto a serving dish. 

• Drizzle with additional caramel and sprinkle with flake sea salt if desired. 
• Serve warm or at room temperature. 

Tips for Making an Apple Upside Down Cake:

• If you don’t have a cast iron skillet, a 9″ x 9″ square or 9 inch round cake pan will work. You will just make your butter and brown sugar mixture in a saucepan and pour into the baking pan. 
• Place skillet or baking pan on a rimmed cookie sheet when baking. This will catch any over flow of the caramel as it bakes. 
• If your walnut topping sticks to the skillet or the pan, just gently scrape it off and add it to the top of the cake. No one will ever know!
• If your cake starts to get too brown on top, just loosely cover with foil until cake has baked through. 
• Chopped pecans can be used in place of the walnuts if desired. 
• Store Apple Upside Down Cake covered in the refrigerator if not serving immediately. Cake should be brought to room temperature before serving. 
• Apple Upside Down Cake is best served within 2 days. 

My mother in law suggested the idea of an apple upside down cake with walnuts. I had to try it immediately. It’s seriously one of the best cakes that I’ve ever made. It’s one we will be enjoying again and again. 

Add this easy Apple Upside Down Cake to your list! It would be a great addition to Thanksgiving dinner and Christmas holidays. A great dessert for any special occasion. 

More Apple Desserts to Try:

• Fresh Apple Cake comes right from my mom’s recipe box and it’s so moist and delicious. Loaded with fall flavors!
• Apple Fritter Cake is a super easy loaf cake filled with apples and cinnamon and sugar. All topped off with a drizzle of powdered sugar icing!
• Caramel Apple Mini Cheesecakes are topped with gooey caramel and toasted pecans, perfect for holiday parties and celebrations. 
• Caramel Apple Pie Cheesecake Shooters are served up in individual glasses, so pretty for entertaining!
• Apple Pie Taquitos are absolutely delicious and a great addition to taco night! Simple to make and delicious with a scoop of vanilla ice cream. 
• No Bake Cinnamon Cheesecakes with Caramel Apples are super easy and great for entertaining.

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If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!

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Apple Upside Down Cake

Apple Upside Down Cake is a delicious from scratch cake made in a cast iron skillet with caramelized walnuts and a fluffy spice cake. This is sure to be your new favorite dessert! So simple to make and perfect for the holidays or any occasion!

Course Desserts

Cuisine American

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Calories 624kcal

Author Milisa

Ingredients

For the Apple Layer

• ½ cup butter
• ¾ cup brown sugar
• ½ cup chopped walnuts
• 1 teaspoon ground cinnamon
• 2 medium apples

For the Cake Layer

• 1 ¾ cup all purpose flour
• 1 cup sugar
• ½ cup brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• ¾ cup milk
• ½ cup melted butter
• 2 large eggs

For topping

• 2 tablespoons caramel sauce optional
• ½ teaspoon flake sea salt optional

Instructions

• Preheat oven to 350°.
• Melt butter in a 10 inch cast iron skillet with brown sugar over medium heat, about 5 minutes. Stirring constantly until brown sugar is melted.
• Remove from heat and top with chopped walnuts.
• Peel, core and thinly slice apples. Spread apples in a single layer over walnuts.
• In a mixing bowl, combine flour, sugar, brown sugar, cinnamon, baking powder and salt.
• Add milk, melted butter and eggs. Mix with a wire whisk until smooth.
• Pour over apples and smooth in an even layer.
• Place skillet on a rimmed baking sheet to catch any overflow of the caramel layer.
• Bake for 45- 50 minutes or until a toothpick inserted comes out clean.
• Allow cake to cool 15 minutes.
• Place a serving plate over the top of the skillet and while holding both sides, invert cake onto cake plate.
• If any walnuts or caramelized sauce sticks to skillet, just carefully scrape from skillet and place on cake.
• Cake can be served warm or at room temperature.
• Cover and refrigerate leftovers. Best if eaten within 2 days.

Notes

A 9"x9" square baking dish or 9" round baking pan can be used instead of the skillet. Prepare caramelized sugar layer in a sauce pan and spread into the baking pan.

Nutrition

Serving: 1g | Calories: 624kcal | Carbohydrates: 86g | Protein: 7g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 564mg | Fiber: 3g | Sugar: 61g

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Walnut Brownies

Chocolate brownies are one of my go-to desserts during the week. I don’t look for a special occasion to make dessert. It’s typical for me to make dessert several times a week. Needless to say, I have a giant sweet tooth.

Toasted Walnuts are my favorite and these candied walnuts are my favorite snack and make a great homemade gift. If you love walnuts, give them a try.

I love this one- bowl brownies recipe because it’s so easy to make. It’s also an easy recipe to customize. I added toasted walnuts and caramel chips. You don’t have to add nuts or extras but I love adding chocolate chips, nuts, and caramel of any kind.

How to Make Walnut Brownies

1. Add butter and chocolate chips to a bowl and microwave in 30 second intervals, stirring until melted and smooth.
2. Add sugar, eggs and vanilla and mix well.
3. Next, add flour, cocoa powder, baking powder and salt. Mix thoroughly.
4. Coarsely chop walnuts and add along with caramel chips and mix into brownie batter.
5. Pour into a lined or greased square baking dish.
6. Bake for 30-35 minutes.
7. Sprinkle with flake sea salt and cool 20 minutes before slicing.
8. Store cooled brownies in an airtight container.

Scroll to the bottom for the full printable recipe.

I get some pretty serious chocolate cravings and really brownies are the ultimate fix. Once I made these brownies, I was hooked at making brownies with melted chocolate. The better quality chocolate you use, the better brownies you will get.

I rarely have good chocolate. It isn’t readily available at our small town grocery stores and I am pretty darn happy with the results of using semi sweet chocolate chips. I really like Ghirardelli but more often I have Nestlé on hand.

If I’m making fudgy cocoa brownies, these Chocolate Glazed Brownies are really decadent and delicious. I love serving them chilled.

How to Make Brownies Fudgy

When it comes to brownies, I’m never going to turn one away but I prefer a fudgy brownie to a cakey brownie. Fudgy brownies will have a larger fat content than flour content. So more butter and chocolate than flour.

More Brownie Recipes to Try

My Brownie Pudding Pie is a must-try for chocolate lovers. Peanut Butter Cheesecake Brownies are topped with M&M’s and so irresistible.  Dr Pepper Brownies are always a crowd favorite and really easy to make. These Mocha Brownie Trifles are a fabulous make ahead dessert.

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Best Tools for Making Brownies

• Mixing Bowls ~ my favorite all purpose mixing bowls and these are microwave safe. Love that they have lids!
• Wooden Spoons ~ Probably the most used utensil in my kitchen. I use them for everything.
• Egg Tray ~ I love this cute egg tray, so handy for letting my eggs come to room temperature for baking.
• Analon Square Baking Pan ~ My go-to brownie pan!
• Brownie Spatula ~ One of the handiest spatulas, perfect for desserts.

If you love this Walnut Brownie Recipe as much as I do, please leave a comment and a five star rating, and be sure to help me share on Pinterest!

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Walnut Brownies

Walnut Brownies are a simple one-bowl recipe easy enough for any day of the week. Rich, fudge brownies filled with toasted walnuts and caramel chips for a decadent and delicious dessert.

Course Desserts

Cuisine American

Keyword chocolate brownies, easy brownies, fudge brownies, one bowl brownies, walnut brownies

Servings 12

Calories 418kcal

Author Milisa

Ingredients

• ½ cup butter
• 1 cup semi sweet chocolate chips
• 1 cup sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 cup all purpose flour
• ⅓ cup cocoa powder
• ½ teaspoon baking powder
• 1 cup toasted walnuts chopped
• 10 0 z caramel chips
• ½ teaspoon flake sea salt optional

Instructions

• Preheat oven to 350°.
• Add butter and chocolate chips to a microwave safe bowl.
• Microwave in 30 second intervals, stirring well until melted and smooth.
• Add sugar, eggs and vanilla, stir to combine.
• Add flour, cocoa powder, and baking powder, stirring until well combined.
• Stir in walnuts and caramel chips.
• Pour into a lined or greased square 9 x9 baking pan.
• Bake for 30-35 minutes or until center is set.
• Sprinkle with flake sea salt and cool 20 minutes before slicing.
• Store cooled brownies in an airtight container. 

Nutrition

Serving: 1g | Calories: 418kcal | Carbohydrates: 57g | Protein: 6g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Cholesterol: 67mg | Sodium: 298mg | Fiber: 2g | Sugar: 44g

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This post has been sponsored by Mars Wrigley Confectionery. All thoughts and opinions are my own.

With the holidays approaching, I stock up on holiday baking supplies at Sam’s Club. The DOVE® Chocolate Pantry Jar is a must-have for the holidays. Buy at Sam’s Club today.

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Making mini cheesecakes is a snap! Especially with the mini cheesecake pan. I use it all the time to make Mini Turtle Cheesecakes, Mini Chocolate Chip Cheesecakes, Mini Chocolate Cheesecakes,  Caramel Apple Mini Cheesecakes, and Mini Mudslide Cheesecakes. You might say I’m cheesecake obsessed. 

How to Make Mini Cheesecakes:

• Crush sandwich cookies in a zip top bag until you have fine crumbs. A rolling pin or meat mallet works great.
• Mix with melted butter.

• Scoop about a tablespoon of cookie crumb mixture into mini cheesecake pan.
• Press with the back of a spoon or a shot glass.
• Mix softened cream cheese with an electric mixer until smooth.
• Add sugar, egg, and vanilla mixing until well combined.
• Melt chocolate chips in a microwave safe bowl.

• Add melted chocolate to cheesecake mixture, beating until combined.
• Mix in sour cream.
• Scoop cheesecake batter over cookie crust.

• Bake for 25 minutes.
• Remove from oven and cool on a wire rack.
• Run a sharp knife around edges of cheesecakes and remove from pan.

• Spoon about a teaspoon of dulce de leche over mini cheesecakes.
• Top each with a DOVE® Chocolate.
• Refrigerate for 2 hours or until ready to serve.

Mini cheesecakes are great for parties and holiday dinners or perfect to bake and share with friends and neighbors. Cheesecake seems to be everyone’s favorite and mini desserts are alway a hit for celebrations.

Can You Freeze Cheesecake?

• Yes, you can freeze cheesecake. Mini cheesecakes are simple to make ahead and freeze. I recommend freezing cheesecake without the toppings or ganache. 
• Place mini cheesecakes on a lined baking sheet and freeze for 4 hours. Wrap each mini cheesecake in foil or heavy plastic wrap and place in a zip top freezer bag. Freeze for up to one month. 
• Thaw in the refrigerator until ready to serve. 

Be sure to pick a DOVE® Chocolate Pantry Jar from Sam’s Club while doing your holiday shopping. Not only are they perfect for these mini cheesecakes, they are also a great addition to your holiday cookie trays and stocking stuffers!

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Mini DOVE® Cheesecakes

Mini DOVE® Chocolate Cheesecakes are perfect for holidays and celebrations. Decadent chocolate cheesecake topped with dulce de leche caramel and DOVE® Chocolates.

Course Desserts

Cuisine American

Keyword candy bar desserts, cheesecake, chocolate

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 12 servings

Calories 449kcal

Author Milisa

Ingredients

• For the Crust:
• 12 chocolate sandwiches cookies crushed
• 2 tablespoons melted butter
• For the Cheesecake:
• 8 oz softened cream cheese
• 1 egg
• ¼ cup sugar
• 1 teaspoon vanilla extract
• ½ cup semi-sweet chocolate chips melted
• 2 tablespoons sour cream
• ½ cup dulce de leche caramel
• 12 DOVE® Chocolates

Instructions

• Preheat oven to 325 degrees.
• Crush chocolate sandwich cookies in a zip top bag until you have fine crumbs. A rolling pin or meat mallet works great.
• Mix with melted butter.
• Scoop about a tablespoon of cookie crumb mixture into mini cheesecake pan.
• Press with the back of a spoon or a shot glass.
• Mix softened cream cheese with an electric mixer until smooth.
• Add sugar, egg, and vanilla extract mixing until well combined.
• Melt chocolate chips in a microwave safe bowl.
• Add melted chocolate to cheesecake mixture, beating until combined.
• Add sour cream and mix well.
• Scoop cheesecake batter over cookie crust.
• Bake for 25 minutes.
• Remove from oven and cool on a wire rack.
• Run a sharp knife around edges of cheesecakes and remove from pan.
• Spoon about a teaspoon of dulce de leche over mini cheesecakes.
• Top with a DOVE® Chocolate.
• Refrigerate for 2 hours or until ready to serve.

Nutrition

Serving: 1g | Calories: 449kcal | Carbohydrates: 48.2g | Protein: 5.8g | Fat: 27.5g | Saturated Fat: 15.5g | Cholesterol: 49mg | Sodium: 172mg | Fiber: 3.6g | Sugar: 37.6g

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Cheesecake is my all- time favorite dessert. Mini desserts are the best for the holidays. Then you can have a bite or two of every dessert.

I’ve always been a fan of turtle candies, the combination of caramel, chocolate and pecans is just unbeatable and makes the perfect topping to these mini cheesecakes!

I am a total fanatic for that combination just like in my Salted Caramel Cookie Bars and my Caramel Pecan Brownie Sundae!

This post is sponsored by The Partnership for Food Safety Education. All thoughts and opinions are my own.

PFSE provides simple actions you can take to reduce the risk of food borne illness on The Story of Your Dinner site.

Click over and watch the video with a behind- the- scenes look at the process your food takes from the farm to the local supermarket to your kitchen.

We all play an important part in food safety. PFSE has everything you need to know from food preparation, clean up and proper food storage. I’ve been cooking a very long time and still found it very helpful.

Cheesecake seems like a finicky dessert to make but these mini cheesecakes are not. They are simple and with the amazing turtle topping, you don’t even have to worry about cracks or imperfections.

How to Make Mini Turtle Cheesecakes

I start with graham cracker crumbs, sugar and melted butter for the crust.

I stir the mixture together with a fork until it’s well combined.

The crust is spooned into the bottom of a mini cheesecake pan (it has handy removable bottoms to make it easy to remove the cheesecakes).

I add softened cream cheese, sugar and eggs to my mixer bowl and beat it well.

I beat this mixture until well combined.

See how smooth and creamy it is? That’s just what you want.  I used my cookie scoop to add the batter over the crust and baked them for about 25 minutes.

Not perfect, they are cracked and they may settle with a little indention in the top. That is totally fine, it just means more room for the ooey gooey caramel!

When I removed the cheesecakes from the oven, I popped this cookie sheet of pecans in to toast. Toasted pecans are irresistible in my book!

I removed them from the pan and let them chill in the fridge before I topped them. You can do this just before serving or you can add the toppings and just refrigerate until you are ready to serve them.

The toppings are simple dulce de leche caramel, chocolate sauce (made with melted chocolate chips) and toasted pecans.

Spoon the caramel over the cooled cheesecakes and top with chopped pecans.

Top each with a dollop of the chocolate sauce and a pecan half for garnish. Aren’t they gorgeous? I have to say they taste even better than they look. They were gone in a flash at our house. Seriously, GONE!

Don’t be intimidated by cheesecake, it’s really quite simple and my favorite dessert for holiday entertaining!

More Mini Cheesecake Recipes to Try:

• Caramel Apple Mini Cheesecakes
• Mini Mudslide Cheesecakes
• Mini Chocolate Cheesecakes
•  Mini Chocolate Chip Cheesecakes

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Mini Turtle Cheesecakes

Mini Turtle Cheesecakes are the perfect bite sized dessert for holiday parties or any special celebration. 

Course Desserts

Cuisine American

Keyword cheesecake with caramel, chocolate and pecans, holiday desserts, mini cheesecake, turtle cheesecake

Prep Time 10 minutes minutes

Total Time 45 minutes minutes

Servings 24 mini cheesecakes

Author Milisa

Ingredients

For the Crust:

• 1 cup graham cracker crumbs about 8 whole crackers, crushed
• ¼ cup sugar
• ¼ cup melted butter

For the Cheesecake:

• 2 8 oz packages cream cheese softened
• ½ cup sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• ¼ cup heavy whipping cream

For the Turtle Topping:

• 3 oz pecans toasted
• 1 cup semi-sweet or milk chocolate chips
• 2 tablespoons whole milk
• 1 cup dulce de leche caramel

Instructions

• Preheat oven to 325ºF.
• In a small bowl, combine graham cracker crumbs, 1/4 cup sugar and melted butter.
• Spoon into cheesecake pan and set aside.
• Add cream cheese, sugar and eggs to a mixer bowl. Wash your hands after handling the raw eggs. Beat 3 minutes at medium- high speed, stopping to scrape sides and bottom about halfway through.
• Add vanilla and heavy whipping cream. Continue to beat 2 minutes at medium-high heat.
• Scoop filling over crust. Bake for 25 minutes and make sure cheesecakes are set on top.
• Remove from oven to a wire rack to cool to room temperature.
• Run a sharp knife around edges of cheesecakes and carefully remove from pan and place on a serving dish. Refrigerate for 2 hours or until chilled.
• Place pecans on a baking sheet and bake for 7-10 minutes or until lightly toasted. Set aside.
• Reserve 24 pecans for garnish. Chop remaining pecans and set aside.
• Add chocolate chips and milk to a microwave safe bowl and heat in 30 second intervals, stirring in between until chocolate is melted and smooth.
• Top each cheesecake with caramel, pecans and chocolate sauce. Place half a pecan on each cheesecake for garnish.
• Refrigerate until ready to serve.

Notes

Store leftovers in shallow containers within 2 hours of serving. Leftovers will last in the refrigerator up to 3-4 days.

A special thanks goes out to Cargill, Frozen Food Foundation and Costco Wholesale for sponsoring this campaign.

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I love candy bars! All of them actually but Snickers are definitely on of my top favorites. I have had this No Bake Snickers Cheesecake on my mind for the longest time and I finally made them!

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My love for candy bars runs deep. I intended to write a whole dessert cookbook featuring candy bar desserts but instead, I’ve just been sharing them here ever so often.

My No Bake Peanut Butter Cheesecake made with mini Reese’s Peanut Butter Cups, No Bake Butterfinger Cheesecakes is another favorite with the peanut butter lovers. Both recipes are super quick and easy.

This Peanut Butter Whatchamacallit Pie is one of my most popular desserts and these Heath Shortbread Bars and Kit Kat Skillet Cookies are all worth trying when those sweet tooth cravings hit.

You are going to want to run to the store right quick for these ingredients! This might be my favorite no bake cheesecake ever.

It only takes about 10 minutes to put these together and then you can chill them for an hour or overnight if you want to make them ahead.

I have spent as much time as possible this week on my accounting work but it’s a struggle to stick with it, I can think of a bazillion other things I’d rather be doing. After a long afternoon of bookwork, this no bake Snickers cheesecake was just the ticket.

I love the individual servings – even though I think I could totally eat every one of them. They are perfect for entertaining or family potlucks.  They will also be the perfect beat the heat dessert for summer!

The weather has been hot then cold, hot then cold lately and the trees are starting to bloom. Everyone’s allergies are going nuts but we have been spending a few evenings getting the garden planted.  So far we have potatoes, onions, peas and head lettuce. I’m so excited for the garden this year.

I have my porch furniture set up and I think I will be spending these lovely spring days working from the porch, well just as soon as I finish up the accounting work. That can be my motivation I suppose.

Looking for more no bake cheesecake desserts? Try my Mint Chocolate Chip No Bake Cheesecake, and No Bake Chocolate Cheesecake.

No bake desserts are great or summer parties and these Berry Cheesecake Parfaits, No Bake Oreo Cheesecake, or Caramel Apple Pie Cheesecake Shooters are a sure to be a it with the crowd! 

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Other candy bar desserts to love:

• Candy Bar Pie from Crazy for Crust
• Reese’s Peanut Butter Pudding Cookies from Inside BruCrew Life
• Candy Bar Cookie Pizza from Dinner, Dishes and Desserts

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No Bake Snickers Cheesecake

No Bake Snickers Cheesecake is a decadent dessert that is incredibly easy for any occasion! Layers of creamy cheesecake filling, caramel, and Snickers candy bars make for an irresistible treat!

Course Desserts

Cuisine American

Keyword caramel, cheesecake, no bake dessert, Snickers, Snickers cheesecake

Prep Time 10 minutes minutes

Additional Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 6 servings

Calories 626kcal

Author Milisa

Ingredients

• 3 chocolate whole graham crackers crushed
• 8 oz cream cheese softened
• 1 ½ cups heavy whipping cream
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• ⅓ cup caramel sauce
• 1 cup Snickers Bites cut into quarters plus more for garnish

Instructions

• Add crushed graham crackers to each glass or dessert bowl.
• Add softened cream cheese to a mixer bowl and beat with whisk attachment for 2 minutes, scraping down the sides half way through.
• Add heavy cream, powdered sugar and vanilla extract. Beat on low until mixture is combined. Raise to high and beat 3-4 minutes or until light, fluffy and smooth.
• Pipe a bit of the filling over the graham cracker crumbs.
• Add about a tablespoon of caramel over each.
• Pipe a bit more filling over caramel.
• Add chopped Snickers Bites.
• Fill the remainder with cheesecake filling.
• Top with additional caramel and Snickers Bites.
• Refrigerate at least an hour before serving.

Nutrition

Serving: 1g | Calories: 626kcal | Carbohydrates: 51g | Protein: 8g | Fat: 45g | Saturated Fat: 25g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 301mg | Fiber: 1g | Sugar: 44g

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

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Caramel Pecan Brownie Sundae

I’ve been on a really brownie kick lately with the Brownie Pudding Pie and now  this Caramel Pecan Brownie Sundae! It is an over the top finish to any dinner.

A small batch of brownies Baked with Love is the perfect ending to a Valentine’s Day dinner. Give me a romantic dinner at home over fighting a crowd at a fancy restaurant any day.

For this little batch of brownies, I melted butter, chocolate chips and cocoa powder together. I mixed it into sugar and flour along with an egg and a splash of homemade vanilla extract.  That’s it, so easy!

I poured it into one of my cute little cast iron mini skillets and baked it up.

I let the brownie cool slightly and then topped it off with my favorite salted caramel ice cream, caramel sauce and some chopped pecans.  A totally gorgeous finish to any special occasion dinner.

Most of our Valentine’s Day celebrations are as a family and if you are the same, you can totally just double this recipe. You can also bake it up in one 8 x 8 baking pan or medium cast iron skillet, but the individual servings are pretty fun.

Wayfair’s Valentine’s Day Bakeware has everything you need for a fabulous dessert Baked with Love!

I think you will find the gooey brownies topped with ice cream, caramel and pecans completely irresistible.  It takes about 10 minutes to stir them together and they bake up in about 20 minutes. Perfect to stick in the oven while you are enjoying dinner and they will be ready when you are ready for something sweet.

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Caramel Pecan Brownie Sundae

This Caramel Pecan Brownie Sundae recipe for two is a decadent treat for special occasions like a romantic Valentine’s Day dinner!

Course Desserts

Cuisine American

Keyword brownies, ice cream brownie sundae

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2 servings

Author Milisa

Ingredients

• ¼ cup salted butter
• ¼ cup semi- sweet chocolate chips
• ¼ cup cocoa powder
• ½ cup sugar
• ¼ cup all- purpose flour
• 1 large egg
• 1 teaspoon vanilla extract

for garnish

• 1 scoop salted caramel ice cream
• 2 tablespoons caramel sauce
• 1 tablespoon chopped pecans

Instructions

• Preheat oven to 325 degrees.
• Add butter and chocolate chips to a small sauce pan and place over medium- low heat. Stir until melted. Whisk in cocoa powder.
• Add sugar and flour to a medium- sized mixing bowl and whisk together. Add melted chocolate mixture and stir until combined. Add egg and vanilla and mix well.
• Spray a small skillet or baking pan with non stick spray. Add brownie and bake for 20 minutes or until brownie just starts to pull away from the edges.
• Cool on a wire rack 20 minutes.
• Top with ice cream, caramel sauce and pecans.

Notes

recipe can be doubled

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Caramel Apple Pie Cheesecake Shooters

I really love individual serving desserts for holidays and get togethers.  Everyone has their own little serving and it makes easy to have a bit of dessert without over doing it.  These Caramel Apple Pie Cheesecakes are over the top delicious, really one of my favorite desserts that I’ve ever made.

Speaking of special occasions and get togethers, graduation time is upon us.  It’s so much like a roller coaster of emotions for me.  Seeing my kids grow into adults and accomplish their goals is a wonderful feeling.

Realizing that I’m the mother of two adult children really freaks me out.  How did this happen?

It seems like just yesterday that I was helping them get their cowboy boots on the right feet.  Now we are moving into major life decisions and real life problems. Oy!  It’s only with easy desserts like this that I can cope.

This one is from 5 years ago.  Seriously where has the time gone?  I am super proud of these two.

This is a sponsored post in collaboration with Musselman’s Apple Butter. 

With just a few simple ingredients, these Caramel Apple Pie Cheesecake Shooters would be amazing for a graduation party.  Since we have high school and college graduation on the very same day, we will have to wait until the next day to celebrate.

More Apple Desserts to Try:

Easy Apple Cobbler is always a crowd favorite and easy enough to make any day of the week. 

Fried Apple Hand Pies are a classic dessert that is incredibly irresistible! The most tender and flaky pastry filled with delicious apple pie filling!

Apple Crumb Pie is filled with delicious apple filling and a pecan crumb topping. Perfect for special occasions.  

The Musselman’s Apple Butter is quickly cooked with a Granny Smith apple.  It tastes just like your favorite apple pie and  takes the caramel cheesecake mousse from good to extraordinary when you layer them together.  A garnish of whipped cream and you are good to go!

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If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!

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Caramel Apple Pie Cheesecake Shooters

An incredibly delicious dessert that is super easy to make and perfect for special occasions.

Course No Bake Desserts

Cuisine American

Keyword no bake cheesecake with apples, no bake desserts

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Additional Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 10 -12

Author Milisa

Ingredients

• 2 tablespoons butter
• 4 cups peeled cored and diced granny smith apples
• 1 cup Musselman's Apple Butter
• 2 cups heavy whipping cream
• 8 oz cream cheese softened
• 1 cup dulce de leche caramel
• plus sweetened whipped cream & ground cinnamon for garnish

Instructions

• Add butter to a large skillet and place over medium heat. Add apples and cook, stirring often about 5 minutes or until apples start to soften. Stir in Musselman's Apple Butter until well combined. Remove from heat and pour into a shallow container. Cover and refrigerate until cooled, about 20 to 30 minutes.
• Meanwhile, add heavy whipping cream to a mixer bowl and beat until stiff peaks form. Pour into another bowl and refrigerate. Add softened cream cheese and dulce de leche caramel to mixer bowl and beat until smooth. Fold in whipped cream until thoroughly combined.
• Spoon about 2 tablespoons of caramel cheesecake into small jars or dessert shooter glasses and layer in about a teaspoon of apple mixture and repeat to create 2 layers of each. Repeat with remaining ingredients.
• Garnish with additional sweetened whipped cream and ground cinnamon if desired. Serve immediately or refrigerate until ready to serve.

Notes

Recipe can easily be halved or doubled as needed.

Find more You can visit the Recipes section of Musselman’s and also follow along on Facebook, Twitter and Pinterest!

Disclosure: This is a sponsored post on behalf of Musselman’s Apple Butter.  I have an ongoing relationship with Musselman’s to bring you delicious recipes that can be easily made in your kitchen.  My family has been loving Musselman’s Apple Butter for many, many years.  I appreciate you supporting the brands that help make Miss in the Kitchen possible. All thoughts and opinions are my own. 

The post Caramel Apple Pie Cheesecake Shooters appeared first on Miss in the Kitchen.

I’m guessing that you have seen the mini candy bars.  They are so darned addicting.  I want to eat the whole entire bag.  Doesn’t really matter which kind either, I want them all.  Instead of eating this whole bag of Kit Kat Bites, I baked cookies, skillet cookies which are way easier by the way.

I need easy these days.  I know I have taken on too much, I am in a constant state of being behind.  It’s just so hard for me to turn away work.   It is work that I love and that just makes it even harder to say no.  I stink at saying no.

The first few years of having this blog was mostly for fun.  I wanted more out of it but knew it would take time and lots and lots of effort.  

The recipe development jobs are my passion and earlier this spring I decided to write an e-cookbook to share with all of you.  I have about 8 or 10 recipes for it, including these Kit Kat Skillet Cookies.

My social media/virtual assistant work has grown to the point that I have had zero time to spend on the cookbook and I have barely been getting recipes posted here.  

I feel pressure to get recipes up every week and it can be overwhelming.  Sometimes with all that life throws my way, I just don’t get it all done.  I’m sure everyone has these struggles and I know you all will understand if my regular posting schedule goes a little haywire here for a bit.

I appreciate you sticking with me as I head down this winding road of life.  I haven’t decided rather to finish the e-cookbook or just keep sharing the recipes here with you.  So let me know, are you interested in e-cookbooks or just happy navigating your favorite food sites for new recipes?  I gotta know.

In the meantime pick up some Kit Kat Bites, try not to eat them all and bake these cookies!  If you don’t have a cast iron skillet in your kitchen, you should pick one up! They are the handiest and most durable thing you can get!

My family loves fresh baked cookies and most often I will bake the Best Ever Sugar Cookies, Pecan Sandies, Easy Chocolate Chip Walnut Cookies or my famous Chocolate Chip Biscotti are a few of my favorites. 

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Kit Kat Skillet Cookies

Kit Kat Skillet Cookies are a quick and easy cookie  baked with everyone’s favorite crispy candy bars and an extra drizzle of caramel and chocolate.  Too good to pass up!

Course Cookies

Cuisine American

Keyword cast iron skillet cookies, chocolate chip skillet cookies, leftover candy recipe

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8

Calories 759kcal

Author Milisa

Ingredients

• ½ cup butter softened
• 1 cup dark brown sugar
• 2 eggs
• 1 teaspoons vanilla extract
• 2 cups all purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 cups Kit Kat Bites
• 1 cup chocolate chip

for topping

• 2 tablespoons dulce de leche caramel
• 2 tablespoons chocolate chips
• 1 teaspoon milk

Instructions

• Preheat oven to 350 degrees F.
• Spray a large cast iron skillet with non-stick baking spray.
• Add butter, brown sugar, eggs and vanilla in bowl of electric mixer. Beat at medium speed until creamy.
• Add flour, salt and baking soda, beat at low speed until flour is combined, raise to medium speed and beat 2 minutes.
• Fold in Kit Kat Bites and Chocolate Chips.
• Pour cookie dough into skillet and spread evenly.
• Bake for 35 minutes or until golden brown.
• Drizzle dulce de leche over warm cookies.
• Heat 2 tablespoons chocolate chips and 1 teaspoon milk in a small bowl in the microwave for 20 to 30 seconds and stir until smooth.
• Drizzle over warm cookies.
• Set aside and allow to cool for 30 minutes before slicing.

Nutrition

Serving: 1g | Calories: 759kcal | Carbohydrates: 104g | Protein: 10g | Fat: 35g | Saturated Fat: 22g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 595mg | Fiber: 3g | Sugar: 69g

Disclosure: This post contains affiliate links, which means I will get a small amount if you make a purchase at no extra fee to you.  

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With fall comes an abundance of apples and therefore the beloved apple desserts.  This is a dessert I had been thinking about for a while and it really turned out tasty but a little messy.  I was hoping for perfect little squares when I cut it, but the crust was a little crumbly.  Oh well, like I said it tasted great and it was so much easier than making an apple pie.

Over the weekend my husband and I celebrated our 18th wedding anniversary.  It was Saturday and we went to the boys six-man football game, which they won by the way.  After the game my sweet husband offered to take me to dinner, but a 45 minute drive wasn’t that appealing.  Instead he cooked me a delicious dinner and we hung out with the kids.

My youngest son asked if it was my anniversary or was it Dad’s anniversary.  I explained it was both,  to celebrate the day we got married.  He said, “Oh, I understand that, but why is Dad doing all this stuff for you and you aren’t doing anything for Dad?”  I had a harder time explaining that one.  It’s always funny what little kids think.

When you have an abundance of apples, this is a great dessert that you can throw together really quick.  I think you’ll like it.

Caramel Apple Pie Bars

Ingredients:

crust:

• 2 cups graham cracker crumbs (about 12 graham crackers)
• 1/4 cup sugar
• 6 tablespoons butter, melted

filling:

• 4 cups Granny Smith apples, peeled, cored and chopped
• 1 tablespoon fresh lemon juice
• 1/4 cup brown sugar
• 1 tablespoon all purpose flour
• 1 cup dulce de leche caramel
• 1/2 cup pecans, chopped

Cooking Directions:

Preheat oven to 375 degrees.

In a medium bowl, combine graham cracker crumbs, sugar and butter until well combined.  Press into a 13 x 9-inch pan.

In a large bowl, add apples, toss with lemon juice. Add brown sugar and flour and toss to combine.  Spread apples evenly over crust.

Heat dulce de leche in microwave for about 30 seconds.  Dollop over apples, and sprinkle with pecans.

Bake for 35-40 minutes or until apples are softened.

Allow to cool slightly.  Serve warm or at room temperature and with a scoop of vanilla ice cream if you have some.

Enjoy!

Miss 

Looking for more apple desserts? You might like Apple Pie Egg Rolls or Fresh Apple Cake!

The post Caramel Apple Pie Bars appeared first on Miss in the Kitchen.

Chocolate Cheesecake with Caramel Ganache

I have a definite cheesecake obsession and after a slice of this Chocolate Cheesecake with Caramel Ganache all of your dessert dreams will have come true.

I made this cheesecake for a guest post over at Doughmesstic.  Susan has been such a great inspiration and a huge help to me in my blogging endeavors, so I feel quite honored to share a recipe with her readers.

If you haven’t visited Doughmesstic before, take a look around, you will be amazed at Susan’s flavor combinations and her delicious recipes!

Turtles are one of my favorite candies and this cheesecake takes those classic flavors to an all new level in this rich and delicious dessert!

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Chocolate Cheesecake with Caramel Ganache

Prep Time 15 minutes minutes

Inactive Time 40 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 8 servings

Author Milisa

Ingredients

• 24 Double Stuff Oreo cookies
• 6 tablespoons butter melted
• 3 8 oz packages cream cheese softened to room temperature
• 1 cup sugar
• 3 eggs
• 1 teaspoon vanilla
• ¾ cup milk chocolate chips
• ¾ cup semi-sweet chocolate chips
• 1 cup dulce de leche
• ½ cup heavy cream
• ½ cup toasted pecans chopped plus 4 pecan halves for garnish

Instructions

• Preheat oven to 350 degrees.
• Crush Oreos or process into a fine crumb in a food processor.
• In a small bowl combine cookie crumbs and melted butter.
• Press into bottom of a 10 inch springform pan.
• Bake for 10 minutes. Remove from oven and set aside to cool.
• Melt milk chocolate and semi-sweet chocolate in a microwave safe bowl in 30 second intervals, stirring in between until chocolate is melted and smooth. Set aside.
• In a large mixer bowl add cream cheese and beat at medium to high speed until smooth. Beat in sugar and vanilla. Add eggs one at a time, mixing just until combined after each addition. Add chocolate and mix until all combined.
• Pour over crust and bake for 45 minutes or until center is set.
• Remove from oven and cool for about five minutes. Slide a knife around the edge and remove outer ring and cool for 45 minutes.
• Meanwhile stir dulce de leche and heavy cream together and heat at 30 second intervals in the microwave, stirring in between until smooth and combined. Pour over cheesecake coating top and sides. Sprinkle pecans around the edge and sides. Place pecan halves in center.
• Refrigerate for 6-8 hours or overnight.

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