Fall beckons me to the kitchen to bake.
I recently made my first-ever cheesecake for a girls getaway weekend. I used the Pioneer Woman recipe for pumpkin cheesecake with gingersnap crust. Except I left out the carmel topping and used gluten-free gingersnaps for the crust. Some people reviewed that the caramel got too hard and I felt like the cheesecake would be rich enough without it. So here you go all you gluten-free gals who need a recipe for Thanksgiving. Seriously, this is way better than pumpkin pie.
Also, I'm looking for a good applesauce cake recipe. I tried this one and it was okay. I wanted more apple flavor to the cake and the ginger was too overpowering. So I'll attempt another recipe and report back. BUT the caramel frosting that goes on the cake was definitely a keeper. So I'll be making that again to put on whatever applesauce cake I end finding.
- 4 Tbsp butter, cut into chunks
- 1/2 cup packed light brown sugar
- 1/3 cup heavy cream
- 1/4 tsp salt
- 3/4 cup icing sugar
Put butter, brown sugar, cream and salt in a saucepan. Bring to full rolling boil over medium heat, stirring constantly. Boil for 1 minute and then remove from heat. Let cool for 2 minutes. Gradually whisk in the icing sugar until you have a thick, pourable consistency. Pour over cake. Let set before serving cake.