1/2 cup your preferred King's Cupboard Caramel Sauce flavor.
Directions:
Combine 2/3 cup butter, sugar, egg yolks and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed until well mixed. Cover; refrigerate at least 1 hour or until firm.
Heat oven to 375ºF.
Shape dough into 1-inch balls. Place 2 inches apart onto un-greased cookie sheets. Make indentation in center of each cookie with thumb or end of wooden spoon handle. Bake 7-10 minutes or until edges begin to brown. Cool completely.
Optional: Instead place into muffin tin and press around edges leaving a cupped middle.
Gently warm caramel sauce and spoon about 1/2 teaspoon caramel into the center of each cooled cookie. Refrigerate to let the caramel cool and set up. ENJOY!
3 Granny Smith apples , peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Streusel Topping
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened
Caramel Drizzle
1/2 cup King’s Cupboard caramel topping for drizzling after baked
Instructions:
Preheat oven to 350 degrees F.
In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.
For the streusel topping: In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.
Sprinkle Streusel topping over apples. Bake 40-45 minutes, or until filling is set. Warm your choice of King's Cupboard caramel sauce, drizzle over top and let cool. Serve cold and enjoy!
Mash bananas in a large bowl. Add eggs and combine thoroughly. Then mix in the remaining wet ingredients: Greek yogurt, honey, and vanilla.
Next, add the whole wheat flour and baking powder, mixing until fully incorporated. Be careful not to over mix.
Take a medium sized microwave safe bowl, add King's Cupboard chocolate sauce and warm gently. (10 sec intervals and stirring between till mixable consistency)
Add a large scoop of the banana batter to the bowl of chocolate sauce and fold until mixed well. (about 1/4 to 1/3 of batter)
Pour the banana batter and the chocolate batter alternately into a greased 9 x 5-inch bread pan. These do not need to be even layers or symmetrical. (Have fun with it)
You can use a knife to further swirl the layers together by dragging it through both batters in a whimsical swirling fashion.
Bake for 40-45 minutes, or until a toothpick comes out clean from the center of the bread loaf.
