Cararmel Pecan Carrot Cupcakes

I made these gems for Father's Day. They were absolutely decadent.

Ingredients:
Cakes
1 c. sugar
1c. flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cinnamon
3/4 c. oil
2 eggs, beaten
1 tsp vanilla
1 c. shredded carrots
1/2 c. crushed pineapple, drained
1/2c pecans

Frosting
1 stick butter
1 1/2 c. powdered sugar
1/8 tsp salt
2 tsp vanilla
1 pkg. (8 oz) cream cheese
1/4 c. caramel sauce
sprinkling of chopped pecans

Recipe:
Preheat the oven to 350 degrees F. Line a pan with paper liners.
Mix the sugar, flour, baking soda, salt, and cinnamon together. Make a well in the middle then add the oil, eggs, and vanilla. Combine until well incorporated. Stir in the carrots, pineapple, and nuts.

Fill the cups 3/4 full and bake for 15-16 minutes. Cool cupcakes before frosting.

To make frosting, cream butter, sugar and salt for 2 minutes on low speed. When fluffy add the cream cheese and mix until smooth. Frost cupcakes, drizzle with caramel, and sprinkle with chopped pecans.

White Chocolate Amaretto Cheesecake

Ingredients:
Crust
2 c. graham cracker crumbs
1/4 c. plain almonds, processed
1/4 c. sugar
1/4 c. butter, melted
1 Tbsp Amaretto
Cake
3 pkg (8 oz each) cream cheese
1 c. sugar
3 eggs
2 Tbsp Amaretto
1 tsp vanilla
pinch of salt
2 c. white chocolate
1/2 c. half and half
Topping
1 (16 oz) plain Greek yogurt
1/4 c. sugar
1 tsp almond extract
1/2 c. sliced almonds

Recipe:
Preheat the oven to 325 degrees F. To make the crust combine the cracker crumbs, processed almonds, sugar, melted butter, and Amaretto. Press the mixture into the bottom of a greased 9 in. springform pan or a 9x13 for bars. Bake the crust for 5-7 minutes.

Meanwhile, mix the cream cheese, sugar and salt. Add the eggs one at a time, beating after each addition. Blend in the vanilla and Amaretto. Melt the chocolate chips with half and half over a double boiler. Stir until smooth. Blend the chocolate mixture with the cream cheese until well combined.

Bake for 55-65 minutes. To make the topping, mix the yogurt, sugar, and almond extract. Set aside until cake is done baking.

Let the cake stand for 5 minutes before spreading the topping on. Bake for an additional 5 minutes. Let it cool in the pan for 10 minutes then sprinkle with sliced almonds. Cool for 4 hours or overnight.