- Paula Deen's Caramel Apple Cheesecake Bars with Streusel Topping
I find that Paula Deen's recipes are usually overkill in one aspect or another, and in this case it's probably butter. But if loving butter is wrong, I don't want to be right. This is a good recipe, very sweet, very rich and buttery. The improvements I would try: reduce the butter in the crust, halve the streusel recipe, bake it for 10 minutes longer than it specifies, and perhaps add pecans to the crust and/or streusel. This recipe did get lots of compliments, though, and I would definitely make it again.
- A cake for Robert and Laura's wedding
The cake's components: Kahlua Fudge Cake, Chocolate Ganache filling (basically this recipe, but use half semisweet chocolate and half bittersweet chocolate, and use 2 cups of cream per pound of chocolate instead of 2 1/2 cups), and Vanilla Buttercream frosting. On taste, this one ranks with the best, but I still haven't learned how to smooth frosting properly.
I got an invitation to attend a recipe exchange this weekend. The theme is desserts! Obviously, this is my kind of party, but which recipe should I take? The hostess said "easy to medium" level of difficulty, but it's a sliding scale, that is, what are we calling easy? Like Mystery Fruit Salad easy or Gianduia Cake easy?
Frankly, I'm feeling so busy these days that anything more taxing than the Mystery Fruit Salad sounds like too much work. Perhaps I can rise to the occasion, but I need suggestions. Help!