Desserts: Salted Caramel Cheesecake (Updated with A Note on Salt)
This post has gotten so much traffic via Pinerest that I have to comment further on those who say, "It's too salty." The idea is that it's a salty caramel dessert. But, everyone has a different level of salt tolerance. So, here's my suggestion--make the crust with just a little salt--a teaspoon or two. Then make the filling with just a teaspoon or two of salt. Then TASTE IT. People watch Food Network and see those people just scatter in some salt, take a small taste, and go, "Mmmm GOOD!" But…
worth a try Step 1: Look at the directions on the cake mix, Step 2: Add one more egg (or add 2 if you want it to be very rich), Step 3: Use melted butter instead of oil and double the amount, Step 4: Instead of water, use milk. Step 5: Mix well and bake for the time recommended on the box.
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Peanut Butter Cookie in a Cup
While I was working on the Chocolate Chip Cookie in a Cup recipe, I knew I wanted to make a peanut butter version. So here it is, fresh from the microwave, a Peanut Butter Cookie
Not quite a cookie, but not yet a cake, there's something so satisfying about a brownie. Whether you like them dense and fudgy or light and cakey, there's a