Mini Pineapple Upside-Down Cheesecakes
Mini Pineapple Upside-Down Cheesecakes Ingredients: 1 cup graham cracker crumbs 1/4 cup melted butter 2 tbsp sugar 8 oz cream cheese, softened 1/4 cup sour cream 1/2 cup granulated sugar 1 tsp vanilla extract 1 large egg 1 can (8 oz) pineapple slices, drained 2 tbsp brown sugar (for caramelizing pineapple) 1 tbsp butter (for caramelizing pineapple) Instructions: Preheat your oven to 325°F (165°C). Grease or line a muffin tin with paper liners. In a bowl, mix the graham cracker crumbs, melted butter, and 2 tbsp sugar until well combined. Press the mixture into the bottom of each muffin cup to form a crust. In a separate bowl, beat the cream cheese, sour cream, granulated sugar, and vanilla extract until smooth. Add the egg and beat until just combined. Spoon the cream cheese mixture over
Baked Apple Fritters Ingredients: For the Fritters: 2 cups all-purpose flour 1/4 cup granulated sugar 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon nutmeg 2/3 cup milk 2 eggs, lightly beaten 1 teaspoon vanilla extract 2 tablespoons unsalted butter, melted 2 medium apples, peeled, cored, and diced For the Glaze: 1 cup powdered sugar 1-2 tablespoons milk 1/2 teaspoon vanilla extract Directions: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, whisk together flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg. In another bowl, mix together milk, eggs, vanilla extract, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the diced apples. Dro