Bake or Break

Turtle Cheesecake Thumbprint Cookies

As someone who is a fan of cheesecake, chocolate, nuts, and caramel, it’s no surprise that I would enjoy turtle cheesecake. Not the ubiquitous mass-produced kind, but the actual homemade variety.

Cheesecake is not that difficult to make, but it is time-consuming. So, for the holidays, I thought it might be a grand idea to take all of those delicious elements and condense them into cookies. Boy, was I right!

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Caramel Bundt Cake

If there’s one thing I feel very little confidence in making, it’s caramel. Quite a shame, actually, because caramel is pretty awesome.

As you can now imagine, I don’t make a lot of traditional caramel cakes. I tried this one a few years ago, and I did okay with it. My caramel wasn’t perfect, but it was still delicious. I’ve meant to try that recipe again, but I’ve talked myself out of it multiple times.

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Chocolate Caramel Pecan Souffle Cake

My birthday was last week, and in keeping with tradition, Quinn baked me a cake. I feel a little bad because the recipe I picked involved a lot of steps including making caramel, which is usually a dicey proposition. I offered him an out, but he decided to dive in and make my initial cake choice.

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Cookie Dough Billionaire Bars

Remember the Cookie Dough-lympics I told you about last week? I made this no-bake cheesecake using Lindsay’s eggless cookie dough from her new book, The Cookie Dough Lover’s Cookbook.

I also couldn’t resist making one of the recipes from the book. These bars, with their shortbread crust and caramel and cookie dough and chocolate just called to me. It wasn’t subtle. They were practically begging to be made.

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Caramel Oatmeal Bars

Layered bars are not a new baking sensation. They’ve been around for ages. What I love about them is how easy they are to vary. Change up the crust or the filling or the topping, and you’ve got a new sweet treat suited specifically to your tastes!

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Salted Caramel Cookie Bites

Sweet and salty has become a bit of a theme this month in my kitchen. Just last week, there were those Salted Caramel Pecan Bars. And, the week before that, I shared these lovely Fleur de Sel Chocolate Chip Blondies. Hopefully, no one minds the repetition. I, for one, adore the sweet and salty combo.

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