A Guest Post From Parker's Mommy and Salted Caramel

Annie and Tim are here visiting with my Parker. I knew that Annie would be the baker during their visit because she got the baking gene that her mama doesn't have. She rocks at baking. Annie is guest posting here for me. Yes, she is the one with the brains in the family so take it away Annie...

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My mom is really good at a lot of things: Cooking, knitting, weaving, throwing a party...the list goes on. There are some things she isn't so good at (believe it or not), most notably, baking (and sewing but that's for another post). We knew we were in for some great meals when we arrived from Oakland to visit for the holidays. I had some legitimate concerns that Parker would never want to eat my cooking again and grammy may have to ship meals from MA. Mom asked if I could make something for dessert for Christmas/Hanukkah dinner. I actually like to bake and am not the best cook, so we make a good team. I asked around to see what everyone felt like. Grandpa food was quick to chime in: he wanted cheesecake. My husband Tim confirmed this was the only choice. I've been on a caramel kick this season and I'd been wanting to make a recipe I saw on pinterest from The Modern Apron for Salted Caramel Cheesecake. It was just as glorious as it sounds.


First, we decided we needed some drinks, to set the mood of course. Egg nog it was. Mom said only the real stuff from the farm would do.



Then time to grind some graham crackers in the food processor and add all the ingredients for the delicious crust. I did find the crust slightly over salted and might add a tad less salt next time. Everyone else thought it was perfect.



While the crust was baking, I made the dulce de leche cheesecake filling and mom kept drinking. It sure was nice using a big kitchen with everything at my fingertips I could ever want to bake. It seems to go much faster..



Once the crust was done, we let it set overnight in one of three of my mom's refrigerators. Yes. You heard me correctly - she has three.




The next day I took the cake out to get ready to make the caramel sauce. I was very upset about the cracks. Of course, my mom said it was beeeautiful and called me obsessive compulsive. Pot calling the kettle black, eh?



I sucked it up and made the caramel. It made me a little nervous not using a candy thermometer, but it came out perfect!

caramel before


caramel ready to come off the stove!


Poured in on the cake, let it set in the fridge and, as mom would say, voila! Salted caramel cheesecake.



Parker approved (but he still likes grammys salty meats better).