(Maybe you can sense this from my experimentation with pancake flavors like tarte tatin, peanut butter carrot and cornbread…) This is not a good thing, since those are what I find myself craving most often (aka, right now
The Pancake Princess and the Protein Prince | Craving pancakes all day, every day.
Before serving, whisk caramel together with rum and vanilla and pour over cheesecake. [From upstairs, screams like a banshee and hits the bed, again - but thank god it's not the wall - with a light-up sword that only makes the fun noise when it hits something hard
Smooth and creamy pumpkin cheesecake made mini in a muffin pan. Pumpkin Filling. 1/4 cup (60g) unsalted butter, melted. 1/2 cup (114g) pumpkin puree. 1 teaspoon pumpkin pie spice3. 1 cup (240ml) store-bought or homemade caramel sauce 4. 1/4 cup (60g) unsalted butter, melted. 1/2 cup (114g) pumpkin puree. 1 teaspoon pumpkin pie spice. 1 cup (240ml) store-bought or homemade caramel sauce 4
With the pumpkin and saltedcaramel combination its destined to be fabulous and fabulous they are. They are spiced as though they were pumpkin pie, with the most creamy, velvety smooth texture, along with a light tang to balance out the sweetness
All drizzledwith a sweet caramel sauce and sprinkled with a dash of sea salt. I couldn't get the sauce drizzled over the cake fast enough for Tucker and Spencer, they were waiting with plates in hand and then