What you will need:
- 2 cups all-purpose flour
- 1/2 cup firmly packed brown sugar
- 1 cup (2 sticks) butter, softened
- 3 (8-ounce) packages cream cheese, softened
- 3/4 cup sugar , plus 2 tablespoons, divided
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 3 Granny Smith apples , peeled, cored and finely chopped
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup firmly packed brown sugar
- 1 cup all-purpose flour
- 1/2 cup quick cooking oats
- 1/2 cup (1 stick) butter, softened
- 1/2 cup King’s Cupboard caramel topping for drizzling after baked
- 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!
What you will need:
3 ripe banana
1/2 Cup Greek yogurt
1/3 Cup honey (or maple syrup)
1 tsp. vanilla
1 Cup whole wheat flour
1 1/2 tsp. baking powder
1/3 Cup preferred King's Cupboard chocolate sauce
- Preheat oven to 325-350 degrees Fahrenheit.
- 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.
- Allow to cool for at least 15 minutes.
Simple Chocolate Mousse
Gently warm ¾ cup of King’s Cupboard Chocolate Sauce until barely fluid (about 20 seconds in a microwave). Set aside.
Chill medium size bowl and beaters. Place cold heavy whipping cream in chilled bowl and whip until firm peaks form.
Add warmed King’s Cupboard Chocolate Sauce to whipping cream and gently mix until fully incorporated.
Pipe from a pastry bag or spoon into champagne glasses.
Garnish with whipped cream and a strawberry, shaved chocolate, raspberries or anything else fun!
Baked Brie with Salted Caramelized Fig Spread
1 tablespoon orange zest
¼ cup King’s Cupboard Salted Caramelized Fig Spread
1 (8-ounce) Brie cheese round
4 fresh figs cut in half
1 box plain water crackers
1 bottle of Moscato white wine from Columbia Crest
Preheat oven to 350 degrees Fahrenheit.
Cut the brie in half, creating two rounds.
Mix orange zest, and Salted Caramelized Fig Spread, then spread onto one of the brie rounds. Carefully place the other brie half on top.
Place the brie on a cookie sheet lined with parchment paper. Heat it in the oven, for about 10-15 minutes. Don’t overcook the brie or you will have a gooey hot mess.
This step is optional: While the brie is baking, place figs on a hot comal (griddle) for a quick sear. This gives them a warm smokiness and goes oh so well with the warm brie.
Place the baked brie on a cutting board and serve with water crackers, sliced figs, and a chilled glass of Moscato wine.