Caramel Apple Cheesecake Dip

Hi Friends!  I hope you have a wonderful weekend planned. I just had to pop in to tell you hello and share this yummy fruit dip recipe with you.  I found it online right here.  This sweet caramel apple cheesecake dip makes such a great treat or snack paired with apples, pears or other fruit. It was so easy to prepare since I had most of the ingredients on hand. I hope you’ll give this one a try, I’m sure you’ll like it.



1/2  cup Imperial Sugar Extra Fine Granulated Sugar

2  Tbsp. heavy cream

6  ounces cream cheese

1/2  cup Imperial Sugar Light Brown Sugar

4  Granny Smith apples ( or other tart apples), sliced for serving

2  Tbsp. water

4  Tbsp. unsalted butter

1/4  tsp. kosher salt

1/4  cup non-fat Greek yoghurt ( or 2 additional ounces cream cheese)

1/2  cup toffee pieces

2  Tbsp. lemon juice (about 1/2 lemon)


Make the caramel:  In a medium, dry saucepan over medium-high heat, melt granulated sugar, stirring occasionally to break up large clumps. (This will take about 5 minutes – be careful, as mixture will become extremely hot.) Continue to cook and stir until sugar turns a copper color.

Remove from heat and carefully stir in butter ( mixture will bubble as you do so). The butter may not incorporate entirely. Stir in heavy cream and salt, then return sauce pan to stove over medium-high heat. Bring to a simmer and melt any sugar that has solidified. Cook bubbling caramel for a few minutes, until it turns a shade darker. Remove from heat and let cool 10 minutes.

While caramel cools, beat together cream cheese and Greek yoghurt. Beat in brown sugar until light and fluffy. Add reserved caramel and beat on high speed until mostly incorporated ( some bits of caramel will stay in delicious little pieces). Transfer dip to a serving bowl and top with toffee.

In a separate bowl, combine lemon juice and water. Add apple slices and toss to prevent browning. Drain apples and serve with Caramel Apple Cheesecake Dip.



Fresh Apple Cake with Toffee Bits

Hi Friends!   Hubby just got home from a long business trip and I thought I would surprise him with a freshly baked apple cake.  Paula Deen’s “Grandgirl’s Fresh Apple Cake from Georgia” sounded so yummy. I quickly gathered all of the ingredients and started baking it. I wanted to let you know that I made one substitution though, I didn’t have any shredded coconut handy and just when panic set in, I found a bag of heath toffee bits in the pantry. I measured a cup of it and added it to the cake  batter, hoping the cake would taste just as good…and it did. I couldn’t wait to have a bite of this delightful dessert, my thought: the best way to enjoy this delicious cake is with a dollop of whip cream.



Butter, for greasing pan

2  cups sugar

3  eggs

1-1/2  cups vegetable oil

1/4  cup orange juice

3  cups all-purpose flour

1  tsp. baking soda

1  Tbsp. ground cinnamon

1  Tbsp. vanilla extract

3  cups peeled and finely chopped apples

1  cup shredded coconut

1  cup chopped pecans


1/2  cup ( 1 stick) butter

1  cup sugar

1/2  cup buttermilk

1/2  tsp. baking soda


Preheat the oven to 325 degrees F.  Generously grease a tube pan.

For the cake:  in a large bowl, combine the sugar, eggs, oil, orange juice, flour, baking soda, salt, cinnamon and vanilla extract; and mix well. Fold apples, coconut, and pecans into batter.

Pour the batter into the prepared pan and bake until a tester comes out clean, about 1-1/2 hours.

Shortly before the cake is done, make the sauce:  Melt the butter in a large saucepan, stir in the sugar, buttermilk, and baking soda, and bring to a good rolling oil, stirring constantly. Boil for 1 minute. Pour the sauce over the hot cake in the pan as soon as you remove it from the oven. Let stand 1 hour, then turn out onto a rack to cool completely.