Wednesday, October 24, 2012

Butterscotch Cheesecake Bars



This is seriously amazing. I just love it when a recipe has that synergy - when you taste it and just know it's so much better than its individual pieces - that synergy.

This is one of those things. I just love butterscotch chips. I'm sure everyone remembers them from oatmeal cookies in your childhood, right? Well, adding them to some cream cheese makes this awesome creation. It is so good, and so easy, you must make it...soon!

For a .pdf of the recipe, click here. Enjoy!



Butterscotch Cheesecake Bars

For the crust:

1 cup graham cracker crumbs (this is about 1 package)
3 T. sugar
½ t. ginger
½ t. cinnamon
5 T. butter, melted

Preheat oven to 350. In a medium size bowl, combine all ingredients and stir until they resemble wet sand. Pat into an 8x8 square pan. Bake 12-15 minutes, until lightly golden. Let cool at room temperature while you prepare the filling.

Filling:

8 oz. cream cheese, softened
1 1/3 c. butterscotch chips, melted, then cooled.
3 Tablespoons milk

In a medium bowl, whip cream cheese 2-3 minutes. Continue whipping while adding milk. Continue whipping an additional 2-3 minutes. Mixture will start to become a little lighter. Add in butterscotch chips and whip until thoroughly combined and no white streaks remain. Pour over prepared, cooled crust. Refrigerate at least 2 hours before serving.
 



Thursday, October 4, 2012

Stove top Sweet Coconut Rice




 With October comes cooler temperatures, and that urge to start grabbing your winter comfort things, so they are ready when it gets really cold.

This is one of my winter comfort things.  It's not really rice pudding, since it doesn't have the consistency, and doesn't contain eggs. It's a dessert, since it is sweet, but it's just one of those homey comfort things I love.




For a .pdf of the recipe, click here.



Stove top Sweet Coconut Rice

1 cup uncooked white rice, rinsed in cool water
1 1/4 cup water
1 t. salt
1 can coconut milk (approx. 14 oz)
1/3 c. brown sugar
½ t. vanilla

In a large saucepan, bring water, rice, and salt to boil. Reduce heat to medium heat, stirring every few minutes. After 10 minutes, add coconut milk and brown sugar. Cook until rice is tender, 15-20 more minutes. Remove from heat, add vanilla. Serve warm.