“SWEETS AND TREATS WITH SIX SISTERS’ STUFF,” Shadow Mountain, $21.99, 170 pages
The Six Sisters’ Stuff cookbooks have always included desserts and treats. Now, with about 110 recipes for a variety of treats, the recent Six Sisters’ Stuff cookbook has a dessert for just about every occasion.
“Sweets and Treats With Six Sisters’ Stuff” is organized into 10 categories of desserts: bars, brownies, cookies, cakes, cupcakes, cheesecake, ice cream, sweet bites (such as fudge and truffles), pies and no-bake treats.
Between each chapter is an additional treat-related feature, including a Traveling Treat Plate, snacks for movie night, birthday traditions, ways to package treats, desserts children can make and tips for a fondue date night.
The recipes include clear directions, and many of them call for ingredients such as cake or brownie mixes, pre-made ice cream or pre-made crescent rolls to simplify the steps. However, as the authors point out, those can also be made from scratch.
Several of the recipes are creative twists on classic desserts that can help use up extra Halloween candy or be tried with new flavors. Many of the recipes are simple enough for a beginning home cook, but with the variety, one with more experience can potentially find a new favorite.
All of the recipes are accompanied by a photo of the finished product.
Each recipe includes information on how long it takes to prepare, cook and put together the recipe, along with how much it makes and a note from one of the authors providing a variation, an explanation or background information.
However, there aren’t any sugar-free recipes or ones marked as being gluten-free or for those with other allergies.
This book is a fun addition to the other three books from the Adamson sisters, who have roots in Layton and now live in various places in Utah, Texas and California.
The six women behind the Six Sisters’ Stuff website at sixsistersstuff.com started the blog in 2011 to keep in touch with one another.
Brownie Caramel Cheesecake
Prep time: 30 minutes
Cook time: 65 minutes
Total time: 1 hour, 35 minutes
Every once in a while, we come across a dessert recipe that is pretty simple to make but looks like we spent hours agonizing over. This Brownie Caramel Cheesecake is just that! The steps are easy, but the end result is a decadent dessert that will wow all of your friends.
1 (8-ounce) box “Jiffy” Fudge Brownie Mix
4 eggs, divided
1 tablespoon cold water
1 (14-ounce) package individually wrapped caramels
1 (5-ounce) can evaporated milk
3 (8-ounce) packages cream cheese, softened
¾ cup granulated sugar
1½ teaspoons vanilla extract
1 cup chocolate fudge topping
Heat oven to 350 degrees F. Coat the bottom of a 9-inch springform pan with nonstick cooking spray.
In a small bowl, stir together brownie mix, 1 egg and cold water. Spread in the bottom of prepared pan and bake 15 to 18 minutes. Remove from the oven and let cool.
Unwrap the caramels and transfer to a small saucepan. Add evaporated milk and heat with the caramels over medium heat, stirring frequently, until caramel is melted and mixture is smooth. Pour 2⁄3 of the caramel mixture over the baked brownies, reserving 1⁄3 to pour over the top of the cheesecake at the end.
In a large bowl, beat together the cream cheese, sugar and vanilla with an electric mixer until smooth. Add the remaining 3 eggs, one at a time, beating well after each addition. Pour cheesecake batter over caramel mixture and bake 50 minutes, or until edges turn golden brown.
Remove from oven and let cheesecake cool. Store in refrigerator until ready to serve. Just before serving, warm the reserved caramel and the 1 cup fudge topping and pour each over cheesecake.