Smoked Sea Salt Dulce De Leche Skor Cheesecake

Wwwoooord to big bird

… smoked sea salt

…. Dulce De Leche

… Skor

… chhhhhheeeeessseeecake


Aka salty, sweet, creamy, flava -flava-flava.

Do cool people still say word to big bird .. can we see about making that popular again? It probably was never popular :(

Doll faces, this cheesecake is soooooo good ( totally worthy of all of those extra ooo’s) and its easy peasy, you just have to be a little patient. Unless you like goopy cheesecake, in that case – heh dig right in … for everyone else, the hardest part is allowing the cake to relaxie-taxi for a couple hours.


By the way, can i call you doll faces … as well, for any of you that noticed that friends reference can we be BFF’s and I’ll call you doll face for eva eva eva.

In complete random news, I heard a rumour that Spice girls and backstreet boys are doing a tour … you realize, if this actually happens, my life would be completed. I would want nothing more… for eva eva eva …. this is just a rumour isn’t it :( … I need to remember that we’re no longer in the 90s and in fact the spice girls and BSB were popular 20 years ago, don’t I?


I also now need to drown the fact that I feel old!! :(

Smoked Sea Salt Dulce De Leche Skor Cheesecake


Crust Ingredients:

2 ½ Cups Graham cracker crumbs

1 cup Skor Chips

1 Tsp Smoked Sea Salt

2 Tbsp Brown Sugar

1 Tsp Cinnamon powder

2/3 cups unsalted butter, melted

Cheesecake filling

8-ounce packages cream cheese, room temperature

1 can dulce de leche condensed milk

1 ½ Tsp Smoked Sea Salt

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

1 cup Skor Toffee bits

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Combine crumb ingredients, press the crumb mixture into a 9-inch springform pan. Freeze while you prepare cheesecake mixture.

In a large bowl, beat the cream, condensed milk, sea salt, lemon juice smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary. Beat in the lemon juice and vanilla extract

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Pour the filling into the crust; smooth the top with a rubber spatula. Sprinkle remaining skor chips.

Refrigerate until firm ( approximately 3 hours) or overnight.


Honey Roasted Plum Pound Cake


Mmmm the smell of this cake alone will have you swoon!! And if that doesn’t work look at all that crumb!!

Funny story — I know that prunes are really dehydrated plums – but I always wondered, how the heck do every day plums that we see, end up looking like those prunes ?!? There’s no similarity how is this even possible ( yes …  these are the things I wonder about :( )

And then I found these!!


Ontario Blue Plums … don’t these look more like prunes?!!?

… Prunes are a weird way to start today’s post, I apologize – the cake makes up for it.

And the crumb topping … ohhh the crumbs.


I’m definitely one of those lovely ( read : slightly annoying) people that stand over things like this carefully picking away at the most crunchiest ( completely toasted) crumbs. That’s also the reason that I make extra crumb mixture … you can definitely half the recipe and still have more than enough for a delicious topping.

And shall we talk about this honey roasting business .. so good! It makes your home smell like fall … and with the cinnamon in the cake … ahhh i can’t even deal!

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Honey Roasted Plum Pound Cake

Roasted Plum Pound Cake 

12 blue plums cut in half

1/4 cup Honey

1/2  cup water

2 cups all- purpose flour

1/2 cup cake flour

1/2 cup margarine

1/2 cup milk

2 large eggs

1 tsp cinnamon powder

1 tsp ginger powder

1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp vanilla

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Crumb topping 

1  cups all-purpose flour

1/4 cup Rolled oats

1/4 cup sugar

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 cup melted margarine

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Preheat oven to 400 of – on a large baking tray, spread halved plums skin side down – drizzle with honey.

Bake for 40 minuets.

Remove from oven and allow to cool.

In a large bowl, whisk together flours, cinnamon, ginger powder, baking powder and baking soda.

In a medium sized bowl, whisk margarine, milk, eggs and vanilla.

Plums should be cooled by now. Place all of the plums and any syrup that was created into a blender. Add water. Blend until plum sauce created ( approximately 3 minuets on high)

Add plum mixture to whisked liquid ingredients.

Add all of your wet ingredients, to the dry. Mix well.

In a small bowl, combine all of the crumb topping ingredients. Crumble with your fingers.

Lower oven temperature to  350 oc.


Fill a prepared loaf pan, and sprinkle with crumb topping.

Bake for 50 minutes.