Cinnamon Puff Pastry

Ingredients

1 8 1/2-oz sheet puff pastry dough
3 tbsp softened butter
1/4 cup sugar
1 tsp cinnamon
1/4 cup miniature chocolate chips
1 egg, lightly beaten
6 oz chocolate candy coating
Crushed nuts for decorating,optional

Instruction

You need to start with puff pastry dough that is thawed but still cool, so take it out of the freezer and let it sit at room temperature for about 30 minutes before you’re going to need it. Preheat the oven to 400 degrees Fahrenheit. Cover two baking sheets with parchment paper. Dust your work surface with flour, then roll out the sheet of puff pastry until it is about 14 inches long by 10 inches tall. Cut the sheet in half lengthwise, so you’re left with two long rectangles. Spread the butter on one half of the pastry. Mix together 2 tablespoons of sugar and the cinnamon, and sprinkle it generously on the buttered dough. Spread the chocolate chips evenly on top of the cinnamon. Brush the second pastry half with the beaten egg. Carefully lift the dough and place it, egg side down, on top of the chocolate chips. Press along the edges, then lightly run a rolling pin on top of the dough to seal them together. Use a pizza cutter or a sharp knife to cut the dough crosswise into 24 strips that are each about 1/2-inch wide. Gently twist the strips several times, then set them on a parchment-covered baking sheet. Press the ends down so they stay flat on the sheet. Repeat until all of the dough is formed into twists. Brush the twists with the beaten egg, and sprinkle them with the remaining 2 tablespoons of sugar. Bake at 400 degrees for 10-12 minutes, until they’re puffed and golden brown throughout. Rotate the trays halfway through baking so they bake evenly. Let the twists cool completely at room temperature. Melt the chocolate candy coating, then dip each end in the coating. If you want to add chopped nuts, sprinkle them on top of the coating while it’s still wet. 

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Peanut Butter Cookies

INGREDIENTS

1 cup shortening
1 cup peanut butter
1 cup packed brown sugar
1 cup white sugar
2 eggs
1/4 cup milk
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 cup white sugar for decoration
2 (9 ounce) bags milk chocolate candy kisses, unwrapped

instructions

Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.

 In a large bowl, cream together shortening, peanut butter, brown sugar, and 1 cup white sugar until smooth. Add in the eggs one at a time, beating until fully incorporated. Mix in milk and vanilla.

 In a large bowl, combine flour, baking soda, and salt. Gradually add to the peanut butter mixture until well blended.

 Shape tablespoonfuls of dough into balls, and roll in remaining white sugar. Place cookies 2 inches apart on the prepared baking sheets.

 Bake in preheated oven for 10 to12 minutes. Remove from oven, and immediately press a chocolate kiss into each cookie. Allow to cool completely; the kiss will harden as it cools.

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Candy Apple Cheesecake Bars

Serves: 32 bars

INGREDIENTS

 Caramel Sauce
• 3/4 cup butter
• 1 1/2 cups light brown sugar, firmly packed
• 2 tablespoons water
• 1/4 teaspoon salt
• 1-2 - 3/4 cup evaporated milk
• 1 tablespoon vanilla extract

Butterscotch Crust
• 2 cups flour
• 1 3.4 oz. instant butterscotch pudding mix
• 1/4 cup brown sugar
• 1 egg
• 1/2 cup butter, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/2 cup pecans, chopped
• 1/3 cup toffee bits (bits of brickle)

Apples
• 4 Granny Smith apples, peeled and sliced very thin
• 1 tablespoon butter, melted
• 2 tablespoons brown sugar
• 1/2 teaspoon cinnamon


Cheesecake
• 2 (8 oz.) pkgs. cream cheese, softened
• 1/2 cup sugar
• 1/4 cup sour cream
• 1 egg
• 1 tablespoon lemon juice
• 1 teaspoon vanilla


Streusel
• 3/4 cup flour
• 1/2 cup brown sugar
• 1/2 cup quick-cooking oats
• 1/2 cup butter, chilled and cubed
• 1/2 cup pecans, chopped
• 1/2 cup toffee bits (bits of brickle)

INSTRUCTIONS
1. Caramel: Add butter, brown sugar, water, and salt to medium saucepan and heat over medium heat, stirring until butter melts. Bring to boil for 5 minutes (it will bubble a lot!), stirring occasionally. Remove from heat and stir in 1/2 cup evaporated milk and vanilla. Add additional evaporated milk to reach desired consistency. Set aside.

2. Crust: Line a 9x13 baking pan with parchment paper all the way up the sides and lightly spray with nonstick cooking spray. In a medium bowl, mix together crust ingredients (flour through cinnamon). Press into the prepared pan and bake 15-18 minutes or until lightly browned then cool crust (you can place in the refrigerator).
3. Apples: While the crust is baking and cooling, add all of the Apple Layer ingredients to a large bowl and toss to evenly combine. Set aside.
4. Toffee and Pecans: Top cooled crust with 1 cup prepared caramel sauce then sprinkle with 1/3 cup toffee bits and 1/2 cup chopped pecans. Refrigerate remaining caramel. Evenly layer apple slices over caramel/toffee/pecan layer.
5. Cheesecake: Beat cream cheese and 1/2 cup sugar on medium speed for 3-5 minutes until light and fluffy. Beat in egg until incorporated, then add sour cream, lemon juice and vanilla and mix until well incorporated. Pour over apple layer and spread evenly.
6. Streusel: In a medium bowl, mix together flour, brown sugar and oats. Cut in butter until crumbly. Stir in pecans and toffee bits. Sprinkle over cheesecake layer.
7. Bake at 350F degrees for 25-30 minutes or until filling is set. Let bars cool in pan on a wire rack for 1 hour then refrigerate for at least 2 hours. Optional: Caramel can be drizzled on bars before they are placed in the refrigerator OR can be heated in the microwave and drizzled over before serving.
8. To cut, easily remove the cheesecake bars from the pan by lifting out the parchment paper.

 

Enjoy it!

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