When I was younger, I was also incredibly busy and felt like I was never at home. Now that I’m older, I really enjoy the times that I am able to come home and see my family. This past Thanksgiving was no different. I usually participate in baking or cooking festivities for Thanksgiving; however, this Thanksgiving I completely ran out of time and my family and friends handled everything. It was actually quite relaxing and I’m quite thankful for for that!
Like many other Americans, one of our traditions during the Thanksgiving holiday is to watch all of the intense rivalry football games. I decided to make Mini Salted Caramel Cheesecakes from Cooking Light for a nice treat during the games. The actual recipe is not difficult, but the time needed between steps was a bit lengthy. Therefore, it was a perfect baking adventure to do between quarters of football this past Saturday!
Step 1: Crush Vanilla Wafers for Crust
Step 2: Place Crust in Cupcake Tin; Bake
Step 3: Mix Filling Ingredients Together;
Place in Cooled Cupcake Tin
Step 4: Bake and Let Cool
Step 5: Create Caramel and
Place on Top; Sprinkle Salt Flakes; Eat
Again, I’ve totally been overdoing it on the “mini” trend lately. But, when I saw this recipe, I just couldn’t resist! The crust uses vanilla wafers which provides a different burst of crumbly texture and sweet flavors, especially when combined with the salted caramel. I’m a total fan of using salted caramel because it helps dilute some of the overly sweet flavors of desserts and makes it a bit more enjoyable.
I hope you had a wonderful Thanksgiving or if you don’t celebrate Thanksgiving, I hope you had a wonderful weekend!