1. Just before the recital....
2. Schools don't really seem to change.
3. I don't care what everyone says....I think the snow was beautiful Saturday night. It helped that we'd just had a wonderful dinner with friends...
4. Ernie and I attempted to shop on Sunday...never a pretty thing really. We even went to the mall. Afterwards we stopped by Fries and Peanuts to fortify ourselves and the lovely Stacey gave us this. Can we just say magnificent? This is the Cynthia version of the perfect sweet....caramel-ly and salty....
Dulce de Leche Cheesecake Bars
Bon Appetit, June 2010
- Nonstick vegetable oil spray
- 2 1/4t cups finely ground graham crackers (from about 17 whole graham crackers)
- 2 tablespoons sugar
- 1/4 teaspoon ground cinnamon
- 10 tablespoons (1 1/4 sticks) unsalted butter, melted
- 3 8-ounce packages Philadelphia-brand cream cheese, room temperature
- 1 cup sugar
- 3 large eggs
- 1/2 cup purchased dulce de leche*
- 2 teaspoons vanilla extract
- 2/3 cup purchased dulce de leche
- 3 tablespoons (or more) heavy whipping cream
- Fleur de sel
Preheat oven to 350°F. Coat 13x9x2-inch metal baking pan with nonstick spray. Mix graham cracker crumbs, sugar, and cinnamon in medium bowl. Add melted butter; stir until coated. Transfer crumb mixture to pan. Press evenly onto bottom of pan. Bake until crust is light golden, about 10 minutes. Cool completely on rack.
Blend cream cheese and sugar in processor until smooth and creamy, about 1 minute, stopping occasionally to scrape down sides of bowl. Add eggs 1 at a time, processing 3 to 5 seconds to blend between additions. Add dulce de leche and vanilla; process until blended, about 10 seconds. Spread batter evenly over cooled crust. Bake until just set in center and edges are puffed and slightly cracked, about 38 minutes. Transfer to rack; cool completely.
Heat dulce de leche and 3 tablespoons cream in microwave-safe bowl in 10-second intervals until melted. Stir to blend, adding more cream by teaspoonfuls if too thick to pour (amount of cream needed will depend on brand of dulce de leche). Pour glaze over cooled cheesecake; spread evenly. Refrigerate until chilled, about 1 hour (glaze will not be firm). DO AHEAD Can be made 2 days ahead. Cover; chill.
Cut cheesecake lengthwise into 4 strips, then crosswise into 6 strips, forming 24 bars. Sprinkle bars with fleur de sel.
There are a couple of other adaptations here and here, which primarily add a bit of caramel to solidify the dulce de leche a little more. I don't think it matters what version you make....they are heavenly. Maybe I'll make some for the Rod Picott show?? Whaddya say?
5. Time to pay up for the show folks.....click the 'make a reservation' link at the top right of this page. Saturday night will be glorious...I just know it.
If anyone wants a poster, let me know....