Holiday Cranberry Cake

Let's face it, we are all in a crazy busy hurry this time of year. It seems as though the to-do list is never ending and all we want to really do is have a little time to take a breather and enjoy the magic and warmth of the holiday season.  With this holiday cake you will not only get a little extra "me" time since it takes so little time...but also it will lighten your load at the grocery store with only 6 ingredients!!! Ok lets get started.

Something about cranberries just makes me happy. They are just so darn cute...and yummy with LOTS of sugar!

Recipe from :Barefoot in the Kitchen

3 eggs
2 cups of sugar
3/4 cup of room temp butter
1 teaspoon vanilla
2 cups flour
12 oz. bag of fresh cranberries

Preheat oven to 350*

Beat with a mixer the eggs and sugar  for 7 mins. I know that is a crazy long time but if you have a stand mixer just turn it on and set the timer and you have 7 mins to cross something off of the holiday to-do list=) Add the butter and vanilla and mix 2 more mins....yes all the mixing is a must!!!! Stir in the flour with a spoon and then fold in the berries.
Spread in a buttered 9x13 pan, bake for 40-45 mins. Until it is golden brown and passes the toothpick test. Let cool completely and enjoy....HAPPY HOLIDAYS!!!

Espresso Salted Cheesecake Bars

I am completely cheesecake obsessed!!! When decadent cheesecake is in easy to grab and eat bar form....it makes it that much more fun...and easy to grab, for say....a snack on the run....or dare I say breakfast:) I also happen to love caramel in all of it's scrumptious gooey sticky forms. Whip them up together and you have a 'heaven on earth' dessert just waiting to be devoured. Are you drooling yet? 

Recipe by: Caramel Potatoes

For the Crust:
17 whole crushed graham crackers
2 Tbs. sugar
1/4 tsp. ground cinnamon
10 Tbs. butter, melted

For the Cheesecake:
24 oz. cream cheese, soft
1 cup sugar
3 large eggs
1/2 cup purchased dulce de leche
2 tsp. vanilla

For the Caramel Glaze:
2/3 cup purchased dulce de leche ( the rest of the can)
3 Tbs. (or more) heavy whipping cream
Espresso Salt or good quality corse Salt

Preheat oven 350*

Combine crushed crackers, sugar, cinnamon, and melted butter and press into a buttered 13x9 baking pan. Bake for about 10 mins, until firm and golden, allow to cool.

In a mixing bowl beat, cream cheese, sugar, eggs,  dulce de leche, and vanilla until smooth. Pour evenly into your cooled crust. Bake for 35 mins. Allow to cool.

Heat remaining dulce de leche with cream gently in the microwave. Add a little more cream if needed to make the glaze pourable. Pour over cooled cheesecake in an even layer.

Chill the cheesecake bars in the fridge for at least 3 hours or up to 2 days. Dig in and enjoy!