Dulce de Leche Blondies

Dulce de Leche Blondies

115g / 1/2 cup butter, softened
100g / 1/2 cup soft light brown sugar
1 egg
1 tsp salt
1 can dulce de leche
185g / 1 1/2 cup flour
1 tsp baking powder

1) Preheat oven to 180C / 350F. Prepare a 20 x 20 cm / 8 x 8 inch silicone baking dish.

2) In a large bowl, beat together butter and sugar until light and fluffy. Beat in the egg and salt. Beat in dulce de leche.

3) In another bowl, stir together flour and baking powder. Add the flour mixture into the dulce de leche mixture and beat just until incorporated.

4) Spread evenly into the pan and bake for 20-25 minutes. Let cool completely before cutting into squares.

Recipe by collecting memories

Caramel Crumb Bars with Brown Butter

Caramel Crumb Bars with Brown Butter

1 can dulce de leche 

225g (1 cup) butter

2 tsp salt

200g (1 cup) sugar

1 egg

1 tsp vanilla extract

375g (3 cups) flour

1) Preheat oven to 180C / 350F. Grease a 20 x 20 cm / 8 x 8 inch metal baking pan or prepare a silicone baking pan.

2) In a small saucepan, place the butter and cook on medium high heat until browned and fragrant (You will see brown bits in the bottom of a saucepan. You don't want to burn it so remove it from heat when it turns golden brown).

3) Transfer the butter into a large bowl and mix in the salt and sugar. Whisk in the egg and vanilla extract. 

4) Add in the flour and mix just until it's incorporated. Press half of the dough into the bottom of a pan. Spread dulce de leche on top and crumble remaining dough on top of it, pressing it slightly.

5) Bake for 25-30 minutes or until the top is golden brown. Cool completely before slicing.

Recipe adapted from here. 

Apple Caramel Greek Yogurt Crumb Bars

I'm sure you all know what apple cheesecake bars are. They're everywhere on the internet. But have you heard of apple Greek yogurt bars? Nope? Well, here they are! In fact, they're just as delicious as cheesecake bars, they just have less fat and are healthier. Sounds good, right? That means, you can drizzle some more dulce de leche on top, I guess. 
Anyway, this is a MUST-MAKE fall dessert. Seriously. It has everything you crave for a cold evening: buttery oaty crumbs, cinnamon, creamy Greek yogurt filling, soft apples and warm caramel sauce on top of this goodness... Yes, they're as good as they sound. You have no excuse to not make these. 

Apple Caramel Greek Yogurt Crumb Bars 

Base and topping:
90g (1 cup) quick-cooking oats, ground
125g (1 cup) flour
110g (1/2 cup) sugar
145g (1 1/4 stick) butter, room temperature
1 tsp cinnamon
1/2 tsp salt

Filling:
1 large apple (270g), cubed
1 tablespoon sugar
1 tablespoon flour
1 tsp cinnamon
400g Greek yogurt
55g (1/4 cup) sugar
1 egg
30g flour

Caramel sauce:
Dulce de leche
Some milk

Preheat oven to 180C (350F).

1) Make the base & crumbs: mix together oats, flour, cinnamon, sugar and salt. Add butter. Mix using your fingertips until crumbs form. Press 2/3 of the mixture into a 20x20cm (8x8inch) baking dish. Reserve 1/3 for the topping. Bake for approximately 10 minutes or until lightly browned.

2) Make the filling: First, mix apple cubes with 1 tablespoon sugar, 1 tablespoon flour and 1 teaspoon cinnamon and set aside. In another bowl, mix together Greek yogurt, sugar, egg and flour. Pour the mixture over the crust. Sprinkle apples on top (do not press!) and sprinkle crumb topping (don't press as well. It will stick together while baking). 

3) Bake in a 180C (350F) preheated oven for 25-35 minutes or until set. 

4) Make the caramel sauce: Mix a few tablespoons of dulce de leche and a few tablespoons of milk in a small saucepan. Heat and stir to make it smooth. You may add more/less milk according to your preference. I suggest making the sauce just before serving. I like keeping the bars in the fridge and then drizzle with warm caramel sauce. Yum.

Recipe by collecting memories

Dulce de Leche Roll

Dulce de Leche Roll

50g milk
50g oil
4 eggs, separated
70g sugar, 20g and 50g separated
80g all purpose flour
pinch salt
1 can dulce de leche
coconut flakes and icing sugar, to decorate

1) Preheat oven to 160C (325F). Cover the baking tray with parchment paper.

2) In a medium bowl, mix egg yolks, 20g of sugar, milk, oil and flour. Whisk until combined.

3) In another bowl, beat egg whites with a pinch of salt until soft peaks form. Add the remaining sugar and beat until well incorporated and stiff.

4) With a metal spoon, gently fold the egg whites into the yolk mixture. Pour the batter into the prepared baking tray. Spread in an even layer.

5) Bake for 15-18 minutes.

6) Remove from the oven and turn onto another sheet of parchment paper. Peel off the hot paper and roll using the new paper. Allow to cool.

7) When cool, unroll and spread the dulce de leche covering the entire cake. 

8) Roll back and sprinkle with powdered sugar and coconut. Slice and serve.

Recipe adapted from here.

Dulce De Leche Cheesecake

Dulce de leche is probably one of the best things in the world. I remember my mother making waffles with layers of dulce de leche or sweetened condensed milk when I was little. It used to be a perfect dessert for me. But now as I grew up I like to make things more complicated. For example, dulce de leche cheesecake. We all know that condensed milk makes all things better. (Ahh, I mean creamier). So the result was heavenly! The only thing I would change, is that I would use more dulce de leche for the top. 

Dulce de Leche Cheesecake

1 pie crust
500g cream cheese, at room temperature
2,5 tbsp flour
2 large eggs plus 1 large egg yolk
1 cup (350g) dulce de leche
50g dulce de leche (for topping)

1. Prepare the pie crust according to the directions.

2. Preheat the oven to 150°C. Wrap the outside of a 9-inch springform pan with foil.

4. Using a mixer, beat the cream cheese until softened, 2 minutes. Beat in the flour on low speed. Beat in the eggs and egg yolk, 1 at a time, on medium speed. Mix in 1 cup dulce de leche.

5. Pour the batter into the crust. Loosely cover the pan with foil, set in a roasting pan and pour in enough boiling water to reach a depth of 2cm. Bake the cheesecake until set, about 55 minutes*.

6. Transfer the cake to a rack; let rest for 15 minutes. Spread the remaining 50g** dulce de leche over the warm cake.

7. Refrigerate until ready to serve, then remove the springform and slice the cheesecake.

*My cheesecake baked almost 2 hours! I guess it depends on the oven. I was a little bit scared to overbake it but I baked it until the center was just set and the result was good.

**You may use more dulce de leche. I used 50 grams because I only had one can which contained 400g so I only had 50 grams remaining.

Enjoy!!