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White Chocolate Caramel Cheesecake | Reni's Kitchen

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Boy, have I been waiting to make this cheesecake. It has featured on the top of my bookmarks bar for many months now- though I love it so, I don't often make cheesecake, but I thought that it would be appropriate to make for National Cheesecake Day I find that the caramel isn't too difficult to make, but if you don't fancy it, you could top the cheesecake with shop-bought caramel, or one from another recipe. I considered using a different recipe, but the buttery richness of this one works so well. I also found that, despite my expectations of it firming up upon cooling, this caramel remained smooth and fluid and didn't really require reheating in the microwave oven. White Chocolate Caramel Cheesecake Ingredients: For the Crust: 180g digestives 7tbsp unsalted butter ½ tsp salt For the Filling: 225g white chocolate, chopped 120ml double cream 340g white chocolate, chopped into little chunks 3 x 225g packs of cream cheese 250g granulated sugar (1 1/4 cup) 5 eggs, beaten 1t...
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Pizza Ring | Reni's Kitchen

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If you are having a few guests over and want a quick and easy appetizer, here is the perfect recipe! Pizza Ring Ingredients: 2 8 oz tubes of Pillsbury Crescent rolls 1/2 cup tomato sauce (either homemade, or jarred) 1 cup mozzarella cheese, shredded (use more or less to your preference) 1 tbs garlic powder 1 tbs italian seasoning Pepperoni slices (optional) * add any pizza toppings - be creative! Directions: Preheat oven to 425 degrees 1. Line the crescent rolls in strips of two on a pizza stone (or baking sheet) - example below. 2. Spread a layer of sauce, then cheese. Top with pepperoni slices (I placed them on half of the ring only. 3. Fold over the edges to create the ring. Top with garlic powder and seasoning. 4. Bake in oven for 15-18 minutes, or until golden brown.* I have a gas oven which seems to bake a little bit quicker than electric ovens. * If crescents come out too doughy, try cooking for longer or raising the temperature of the oven to 450 degrees.
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No-Bake Oatmeal Peanut Butter Bars

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I made these bars a couple of weeks ago and they were the absolute best. They will replace the bars I buy from the store. I shared with friends and family and they all loved them. I did cut down the sugar by about a 1/4 cup which doesn’t affect the consistency at all. I cut them and wrapped individually in foil and labelled. Put them in an airtight container and stored in the fridge. The last one was just as fresh as the first one. It also stopped me from eating them all at once.. Recipe >> No-Bake Oatmeal Peanut Butter Bars @ simplygloria.com
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