I’m back in the swing of things with Sweet Melissa Sundays. The pick of the week was the very delicious, the very gooey Butterscotch Caramel Cashew Bars.
A brown-sugar shortbread cookie base is topped with a butterscotch caramel topping and then sprinkled with whole cashews. Very easy.
Thank you to Pamela of Cookies with Boys for selecting the recipe. If you would like the recipe, please visit her blog.
It’s time for a Daring Bakers challenge again!
The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey’s Infamous Cheesecake as the challenge.
When I first read the challenge, I knew I wanted to make a vegan cheesecake. I’ve been dabbling in vegan baking and cooking and I’ve made traditional cheesecakes in the past. I decided to challenge myself by baking a vegan cheesecake. I read the Alternative Baker’s Forum at The Daring Kitchen and researched different recipes. I then found one for a RAW vegan cheesecake at Vegetarian Times. I’ve never made a raw dessert either, well, except fruit.
So, I made a Raw Cashew Cheesecake. The recipe uses raw macadamia nuts and dates for the crust and raw cashews, raw agave nectar, coconut oil, & lime juice for the filling. The result was a suprisingly light-tasting and refreshing dessert.
However, because of all the nuts and coconut oil it is not a low-calorie or low-fat dessert. One slice, like the one pictured, has 360 calories and 30 grams of fat.
You can find the recipe for it HERE.