Normally, I despise raisins. They’re not quite sweet enough to be pleasant, not quite soft enough to be tender, and yet not hard enough to be crunchy. They’re a filler ingredient that I typically resolutely cannot get behind, with the case of a single exception, and that is when they’re drowned in rum. Something about the warm rich flavors of a spiced rum combined with the tannic fruitiness of the otherwise lowly raisin creates the pinnacle of comfort in flavor-form. But I do have some constraints about the rum-raisin combination. Constraint #1—the raisins must be cooked in the rum so that they absorb it and become soft and juicy little rum-bombs. And constraint #2—a bit of brown sugar and spices need to be added to sweeten it up a bit and add a caramel note to the mixture. This boozy marriage of rum and raisin makes up the filling for this pumpkin bundt cake, and the flavor as a whole is pretty much autumn concentrated into cake-form.

And if you couldn’t already tell from the above—I’m firmly on the side of booze in sweets. There’s just some magical extra depth of flavor that they impart to baked goods (especially warm-flavored ones like rum or bourbon) that nothing else can quite match. And if you’re thinking “ummmm it’s probably the alcohol”—that isn’t really the case once something is baked. Because alcohol evaporates at such a much lower temperature than water, the vast majority of the actual alcohol itself evaporates out of the cake while it’s in the piping hot oven. And this wonderful chemical reaction leaves you with all the wonderful flavor of liquors like rum, but without the burn. Knowing this, I put a generous amount of rum both in the pumpkin bundt cake batter and in the rum raisin filling. So overall it’s a pretty darn good bundt cake.

As far as getting the cake out of the actual pan—I live by these tips from King Arthur Flour. They, along with my go-to cooking spray I use exclusively with my bundt pans, keeps my cakes coming out unharmed every time. I also have an oldie-but-goodie Pumpkin Maple Bourbon Bread Pudding recipe here from ye ol’ archives, if you’re fully on the pumpkin train. I wish you the best of luck with your bundt cake endeavors, my friend, and wish you a lovely start to your November!

This Acorn Squash and Chicken Chili is a unique alternative to traditional chili recipes.

I love this chili recipe because it’s very different than other chili recipes! The addition of acorn squash is a bonus. It makes this chili feel like fall or winter. And replacing beef with chicken is a good idea too. There are some other interesting additions to the chili like Chinese five spice powder, cocoa powder and beer. All of those things contribute to the final result of this amazing acorn squash and chicken chili!

Ingredients needed:

• olive oil
• red onion
• red or orange bell pepper
• jalapeño
• garlic
• Chinese five-spice powder and chili powder
• acorn squash
• chicken breast
• canned diced tomatoes
• light beer
• unsweetened cocoa powder
• brown sugar
• canned pinto beans
• limes
• cilantro
• sour cream (for topping, optional)

How to make Acorn Squash and Chicken Chili:

The complete, printable recipe is at the end of this post.

Let this yummy pot of chili cool down for a bit before serving.

Ladle it into bowls and top each serving with some cilantro, a dollop of sour cream and a lime wedge. Enjoy!

Acorn Squash Recipes:

• Acorn Squash with Orange Pecans
• Roasted Winter Squash with Brown Butter and Sage
• Chili Roasted Acorn Squash
• Stuffed Acorn Squash
• Maple Roasted Acorn Squash

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Acorn Squash and Chicken Chili

This recipe is a healthy alternative to traditional chilis.

Course Soup

Cuisine American

Keyword acorn squash, chicken chili, chili

Prep Time 20 minutes

Cook Time 39 minutes

Total Time 59 minutes

Servings 4 servings

Calories 633kcal

Author RecipeGirl.com (via EveryDay with Rachael Ray)

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 medium red onion, finely chopped
• 1 medium red or orange bell pepper, finely chopped
• 1 medium jalapeño, seeded and finely chopped
• 2 medium garlic cloves, finely chopped
• 1 tablespoon Chinese five-spice powder
• 2 teaspoons chili powder
• 1 medium (2-pound) acorn squash, halved lengthwise, seeded, peeled and cut into 1-inch pieces
• 1 whole (about 1½ pounds) skinless, boneless chicken breast, cut into 1-inch pieces
• One 28-ounce can diced tomatoes, with their juices
• 1 cup light beer
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon brown sugar
• One 15.5-ounce can pinto beans, drained
• 3 medium limes, 2 juiced (about 3 tablespoons), plus 1 lime cut into wedges, for serving
• 2 tablespoons chopped cilantro, for serving
• ½ cup sour cream, for serving

Instructions

• In a large Dutch oven or pot, heat the olive oil over medium-high heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the bell pepper, jalapeño, garlic, five-spice powder and chili powder and cook for 3 minutes. Stir in the squash pieces, chicken pieces, tomatoes, beer, cocoa powder and brown sugar. Bring the mixture to a boil, stirring, then reduce the heat and simmer for 20 minutes.
• Stir in the pinto beans and lime juice and cook for an additional 5 minutes. Let the stew cool slightly, then ladle into bowls and top each serving with some cilantro, a dollop of sour cream and a lime wedge.

Notes

• If you are preparing this recipe as GLUTEN-FREE, substitute GF chicken broth for the beer, and make sure the brand of pinto beans you are using is known to be GF.
• If you are preparing this recipe as DAIRY-FREE, leave off the sour cream.

Nutrition

Serving: 1serving | Calories: 633kcal | Carbohydrates: 76g | Protein: 52g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 521mg | Potassium: 2552mg | Fiber: 19g | Sugar: 11g | Vitamin A: 2605IU | Vitamin C: 106mg | Calcium: 272mg | Iron: 8mg

The post Acorn Squash and Chicken Chili appeared first on Recipe Girl®.

Rosemary Maple Cashews are a little bit sweet and a little bit savory.

If you’re a lover of having unique flavored nuts around for munching, then this recipe is for you! We enjoy pulling out some nuts for Happy Hours, and I really love to put them out when we have friends visiting. There’s nothing like having good munchies with a cocktail or a glass of wine. Yum!

Ingredients needed:

• cashews
• pure maple syrup
• extra virgin olive oil
• fresh rosemary
• cayenne pepper
• kosher salt and freshly ground black pepper

How to make Rosemary Maple Cashews:

The complete, printable recipe is at the end of this post.

1. Preheat the oven to 375°F.
2. In a large bowl, toss the cashews with the maple syrup, olive oil, rosemary and cayenne.
3. Spread the cashews on a large rimmed baking sheet and toast for 30 minutes, stirring occasionally, until browned. Immediately season the cashews with salt and pepper; let cool, tossing occasionally.

These are so easy to make!  Just toss the cashews with great flavors and roast. Let them cool, and they’re good to go.

Store these rosemary maple cashews in a covered container for up to two weeks. They’re great to make for the holiday season. Enjoy!

The Best Roasted Nut Recipes:

• Roasted Blue Cheese Pecans
• Cinnamon Glazed Almonds
• Ranch Roasted Nuts
• Roasted Maple Bourbon Nuts
• Hot and Spicy Pecans

Print

Rosemary Maple Cashews

These cashews are a little bit sweet and a little bit savory.

Course Appetizer

Cuisine American

Keyword cashews, maple, rosemary

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 16 servings (¼ cup per serving)

Calories 197kcal

Author RecipeGirl.com (via Food & Wine)

Ingredients

• 4 cups raw cashews
• 2½ tablespoons pure maple syrup
• 1¼ tablespoons extra virgin olive oil
• ½ tablespoon minced fresh rosemary
• ⅛ teaspoon cayenne pepper
• kosher salt and freshly ground black pepper, to taste

Instructions

• Preheat the oven to 375°F.
• In a large bowl, toss the cashews with the maple syrup, olive oil, rosemary and cayenne.
• Spread the cashews on a large rimmed baking sheet and toast for 30 minutes, stirring occasionally, until browned. Immediately season the cashews with salt and pepper; let cool, tossing occasionally.

Notes

• If you are preparing this recipe as gluten free, just be sure to use a brand of syrup that is known to be GF.
• The cashews can be stored in an airtight container for up to 2 weeks.

Nutrition

Serving: 1serving | Calories: 197kcal | Carbohydrates: 12g | Protein: 6g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 77mg | Potassium: 221mg | Fiber: 1g | Sugar: 4g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 2mg

The post Rosemary Maple Cashews appeared first on Recipe Girl®.

Strawberries

Raspberries

Golden Berries

Cranberries

Blueberries

Blackberries

The post Wordless Wednesday: Berry Detailed appeared first on BitterSweet.

This Caramel Apple Cheesecake is the best of both desserts! Creamy tangy cheesecake topped with brown sugar apples and covered in caramel sauce, it’s so crave-able you’ll have a hard time eating just one slice.

I love cheesecakes, and I might have actually outdone myself here! This recipe is SO good and following the tips I’ll share here you’ll perfect it. If you are a cheesecake lover like me, then you have to try this Absolutely Perfect No-Bake Cheesecake, it’s so easy you’ll find yourself craving it often. If you want to try some more adventurous flavors, this Tiramisu Cheesecake is always a hit, and this Churro Cheesecake is to die for!

Caramel Apple Cheesecake

Caramel apples are a fall favorite at my house. Cheesecake we eat all year ’round. There are so many fun flavors of cheesecakes I have to have them for every season! At first I was nervous about making cheesecakes. They can be a little intimidating because there is a lot you have to get right for it to turn out perfectly. So I started with a simple key lime no-bake cheesecake. It was delicious! And it made me want to make it the traditional way. Let me tell you, it’s so much easier than I thought it would be! It turned out great and I know yours will too.

This caramel apple cheesecake recipe is great if you are making your first one or your one hundredth! The flavor is off the charts delicious and the apple topping is everything you want in a fall dessert. The apples are perfectly aldente and covered in a sticky, creamy caramel sauce. You could make your own caramel sauce from scratch if you have the time, but for this recipe I used soft caramels from the store. This dessert was such a hit I can’t wait to make it again!

Ingredients in Caramel Apple Cheesecake

This delicious cheesecake is pretty straight forward. It has a graham cracker crust (my absolute favorite on a cheesecake), a cream cheese filling, and a caramel apple topping. I’ve listed out what you will need for each step below. You can find exact measurements at the bottom of the page on the recipe card.

Crust

• Graham Cracker Crumbs: You can buy them at the store or make your own crumbs using Graham Crackers and pulsing them in a food processor.
• Granulated Sugar: This is just your regular pantry sugar to help sweeten the crust. You could leave this out if you wanted to.
• Butter: Butter helps the crust stick together. You’ll want to use unsalted because there is added salt in this crust already.
• Salt: Just a pinch to bring out all the lovely flavors!

Cheesecake

• Cream Cheese: You will need to buy 4 8oz packages of cream cheese. It’s a lot! But thats what makes this cheesecake so creamy and tangy.
• Granulated Sugar: Your pantry sugar will work great.
• Sour Cream: Sour cream helps to bring out the bright flavors in the cheesecake and cuts some of the sweetness.
• Eggs: I always use large grade A eggs in my recipces.
• Vanilla Extract: Whatever you have on hand for baking will do.
• Lemon Zest: You will want to buy a lemon and zest fresh lemon into this cheesecake. It makes such a difference!

Apple Topping

• Apple: The apples will need to be peeled and diced. You want to make them small enough that you can enjoy them in every bite.
• Salted Butter: Salted butter will help you get that salted caramel flavor.
• Brown Sugar: Brown sugar has molasses in it and has a darker and richer flavor, it’s a must for this topping!
• Salt: A little salt helps cut the sweetness and brings out all the great flavors in the apple.

Caramel Sauce

• Chewy Caramel Candies: You can get the cubes or the longer round ones, just make sure they are the chewy kind!
• Heavy Cream: Heavy cream is a must to help thicken up this sauce, and to make it flavorful and extra creamy!

Caramel Apple Cheesecake Recipe

Cheesecake is one of my favorite desserts to make. It’s a little bit more work than say a brownie (by the way, have you tried this Brownie Bottomed Cheesecake? It’s amazing!!). But it is always worth it in the end because it’s creamy, tangy, and so satisfying. If you follow these steps this recipe will turn out perfectly!

Crust

• Preheat Oven: Preheat the oven to 325℉. Prepare a 10-inch springform pan by spraying with cooking spray.
• Mix: In a medium bowl, mix the graham cracker crumbs, sugar, melted butter, and salt together. This should resemble damp sand.
• Press: Pour the crumb mixture into the prepared springform pan and press evenly into the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
• Bake: Bake for 10 minutes. Allow to cool completely.

Make Cheesecake Filling

1. Beat Cream Cheese: Add the softened cream cheese to the mixing bowl of a stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for another minute or so, until very smooth..
2. Mix: Add the sugar and sour cream and mix at medium/low speed until just combined. Scrape the bowl again and mix again for 30 seconds.
3. Combine: Add the eggs, vanilla, and lemon zest and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again. Beat until just combined. At this point the batter should be smooth and fairly runny.

Prep the Cheesecake

1. Wrap Foil: Using 18 inch heavy-duty aluminum foil, wrap the outside of your springform pan with 4 sheets of foil. You can use regular foil, but it may take a couple more sheets to ensure the water does not get into your pan.
2. Add to Pan: Place the wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.
3. Pour Batter: Add the cheesecake batter to the springform pan and smooth the top.
4. Add Water: Using very hot water, add water to the baking sheet until there is about 1 ½ inch of water around the springform pan. With the rack in the lower 3rd of the oven, carefully move the pan into the oven.

Bake Caramel Apple Cheesecake and Cool

1. Bake: Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be slightly jiggly, but not liquid. If it still seems very liquidy, give it 15 more minutes and check it again.
2. Cool: Once the cheesecake has only a slight jiggle, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.
3. Chill: Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan. Cover and chill in the fridge for at least 6 hours.

Apple Topping

1. Melt Butter: Heat a large skillet over medium-high heat and add 2 tablespoons of butter to the pan. Once the butter is melted, add the chopped apples.
2. Sautee: Sautee the apples in the butter for 2-3 minutes, until they just begin to soften. Add the brown sugar and lower the heat to medium. Let the apples simmer in the syrup for 4-5 minutes, stirring every minute or so, until the syrup begins to thicken. Add the remaining tablespoon of butter and stir until melted. Transfer the apples to a dish and let cool completely.

Caramel Sauce

1. Melt Caramels: Just before serving the cheesecake, add the caramels and cream to a bowl and microwave for 30 seconds at a time, until melted and you’re able to stir in the cream completely.
2. Top: Top the chilled cheesecake with the apple topping and drizzle with caramel sauce. You will have extra sauce, but it’s great to keep out for those who want a little more on their slice.

Other Caramel Apple Recipes

There are so many things to love about fall, and caramel apples are definitely at the top of my list. I love the contrast of the sweet sticky caramel and the crispy apple. I love a classic caramel apple and make them every year. I also really LOVE caramel apple desserts. So here are a few of my favorites that you are definitely going to want to try!

Desserts

Caramel Apple Cheesecake Bars

Desserts

Salted Caramel Apple Butter Bars

Desserts

Caramel Apple Slab Pie

Desserts

Caramel Apple Upside-Down Cake

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Caramel Apple Cheesecake

This Caramel Apple Cheesecake is the best of both desserts! Creamy tangy cheesecake topped with brown sugar apples and covered in caramel sauce, it's so crave-able you'll have a hard time eating just one slice.

Course Dessert

Cuisine American

Keyword Caramel Apple Cheesecake, Cheesecake Recipe

Prep Time 1 hour 30 minutes

Cook Time 1 hour 30 minutes

Chill Time 6 hours

Total Time 9 hours

Servings 12 People

Calories 719kcal

Author Alyssa Rivers

Ingredients

Crust

• 1 ½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• ¼ cup unsalted butter melted
• 1 pinch salt

Cheesecake

• 2 pounds cream cheese room temperature (4 8-ounce packages)
• 1 ½ cups granulated sugar
• 8 ounces sour cream room temperature
• 5 large eggs room temperature
• 1 tablespoon vanilla extract
• 1 tablespoon lemon zest

Apple Topping

• 4 cups apple peeled and diced
• 3 tablespoons salted butter divided
• 6 tablespoons brown sugar
• 2 pinches salt

Caramel Sauce

• 1 ½ cup chewy caramel candies
• 2 tablespoons heavy cream

Instructions

Crust

• Preheat the oven to 325℉. Prepare a 10-inch springform pan by spraying with cooking spray.
• In a medium bowl, mix the graham cracker crumbs, sugar, melted butter, and salt together. This should resemble damp sand.
• Pour the crumb mixture into the prepared springform pan and press evenly into the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
• Bake for 10 minutes. Allow to cool completely.

Cheesecake Filling

• Add the softened cream cheese to the mixing bowl of a stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for another minute or so, until very smooth..
• Add the sugar and sour cream and mix at medium/low speed until just combined. Scrape the bowl again and mix again for 30 seconds.
• Add the eggs, vanilla, and lemon zest and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again. Beat until just combined. At this point the batter should be smooth and fairly runny.

Bake The Cheesecake

• Using 18 inch heavy-duty aluminum foil, wrap the outside of your springform pan with 4 sheets of foil. You can use regular foil, but it may take a couple more sheets to ensure the water does not get into your pan.
• Place the wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.
• Add the cheesecake batter to the springform pan and smooth the top.
• Using very hot water, add water to the baking sheet until there is about 1 ½ inch of water around the springform pan. With the rack in the lower 3rd of the oven, carefully move the pan into the oven.
• Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be slightly jiggly, but not liquid. If it still seems very liquidy, give it 15 more minutes and check it again.
• Once the cheesecake has only a slight jiggle, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.
• Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan. Cover and chill in the fridge for at least 6 hours.

Apple Topping

• Heat a large skillet over medium-high heat and add 2 tablespoons of butter to the pan. Once the butter is melted, add the chopped apples.
• Sautee the apples in the butter for 2-3 minutes, until they just begin to soften. Add the brown sugar and lower the heat to medium. Let the apples simmer in the syrup for 4-5 minutes, stirring every minute or so, until the syrup begins to thicken. Add the remaining tablespoon of butter and stir until melted. Transfer the apples to a dish and let cool completely.

Caramel Sauce

• Just before serving the cheesecake, add the caramels and cream to a bowl and microwave for 30 seconds at a time, until melted and you’re able to stir in the cream completely.
• Top the chilled cheesecake with the apple topping and drizzle with caramel sauce. You will have extra sauce, but it’s great to keep out for those who want a little more on their slice.

Nutrition

Calories: 719kcal | Carbohydrates: 78g | Protein: 10g | Fat: 43g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 178mg | Sodium: 505mg | Potassium: 291mg | Fiber: 1g | Sugar: 66g | Vitamin A: 1510IU | Vitamin C: 3mg | Calcium: 164mg | Iron: 1mg

These stunning cheesecake bars feature a coconut and vanilla wafer cookie base, an ultra-creamy vanilla bean cheesecake, topped with a tart layer of passionfruit gelée on top.

The richness of cheesecake paired with the vibrant tartness of passionfruit, altogether in one delicious (and downright impressive) dessert.

There’s no denying cheesecake is one of the richest desserts out there. Which is why you often see it topped with a fruit sauce like raspberry: that hint of acidity cuts the richness of the cheesecake, resulting in a perfectly balanced dessert.

These passionfruit cheesecake bars take that concept and turn it up to 11.

The passionfruit layer can only be described as bright. Like really, really bright. Both in color (seriously, I almost had to dial down the saturation in these photos it was practically glowing), and also in flavor. The tartness is almost like a super-lemon, just as mouth-puckering but with a tropical flair.

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