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praline

Such a Deliciously Decadent Holiday Treat!

15 November 2015
Grace
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, butter, Campbell’s soups, casserole, cheesecake, Chiquita, Christmas, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, dessert recipe, Dixie Crystals, Dole, domino sugar, eat, Eggland's Best eggs, food, gingersnap, gingersnaps, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, holiday, holiday dessert, holiday treat, holidays, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Land O'Lakes, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, praline, Praline Pumpkin Cheesecake, pumpkin, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, sugar, Thanksgiving, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

This Praline Pecan Cheesecake really is worthy of being on most any Thanksgiving or Christmas dinner table, or another special occasion. The cheesecake would be plenty good enough by itself, but that praline topping really puts it over the top. I had had pralines plenty of times, and they make for a nice little Southern treat by themselves. But it turns out that that nutty, sweet flavor complements the taste and texture of pumpkin rather nicely.

 

This may not be the quickest and easiest cheesecake recipe ever, but the instructions are pretty straightforward. And the end result is most definitely worth the effort! I can’t even tell you how many “ooh’s” and “aah’s” I got when I brought this to the dinner table – and every single one of my guests were begging for the recipe.

Recipe and image courtesy of Dixie Crystals.

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

 

Quick tip: Remove excess moisture from pumpkin by draining it on paper towels.

Great Apple Flavor, With a Lovely Filling and Frosting

06 October 2015
Grace
0 Comment
apple, apple bundt cake, Apple Cream Cheese Bundt Cake, apples, Argo cornstarch, autumn, autumn cake, bake, baked, baker, bakery, bakes, baking, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, bundt, bundt cake, bundt cake recipe, bundt pan, cake, cake recipe, Campbell’s soups, canola, canola oil, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, cream cheese, crock pot, Daisy sour cream, dessert, dessert recipe, Dole, domino sugar, eat, Eggland's Best eggs, fall, fall cake, food, Gala apples, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, holiday, holidays, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, Land O Lakes, land o lakes butter, Land O'Lakes, Land O'Lakes butter, Libby, LouAna, LouAna canola oil, McCormick spices, Morton salt, nut, nuts, Pam Cooking Spray, pecan, pecans, Pepperidge Farm, Philadelphia, Philadelphia brand, Philadelphia cream cheese, Powdered sugar, praline, praline frosting, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

If you like apple, nuts, and cream cheese filling, you’ll love this Apple Cream Cheese Bundt Cake! You could probably have the cake without it, but I think that that praline frosting really puts this cake over the top. And all of that cinnamon and apple really smelled lovely while I was baking this – the perfect flavors for the holiday season!

 

For having such a rich flavor, this cake certainly is rather moist and buttery – and rather well balanced. Sure, a little of this cake goes a long way, unless you have brought a really hungry sweet tooth with you, but nothing is out of place here. It has a really great flavor for autumn and the holidays. Do use a 14-cup bundt pan if you have one; it will fit into a 12-cup one but only barely so. And while you’re at it, why not make two and save the other one for later (just make sure you hide it well…)

Recipe and photo courtesy of Baked By Rachel

 

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Quick tip: Use store-bought frosting to make this cake even faster – it will taste amazing even if you don’t use frosting at all!

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