Sweet Little Lamb Hat and Carmel Apple Cheesecake

Have started crocheting some hats for my Etsy Shop. Have been working on a Lamb Hat .I have made several different sizes this time.I found the pattern on Etsy website.www.etsy.com/shop/BreezyMomsCreations.Getting ready to make several different hats besides the owl and sock monkey hat.Have a daisy hat and a pink bell hat pattern that I want to try also. I am thinking that maybe I should make some hat and cocoon sets. Plus I think that I should make booties I have several patterns and that would be a good way to use up extra yarn. I also found another good recipe at http://zoomyummy.com/2011/09/05/caramel-apple-cheesecake-cookie-bars/. Something yummy to snack on while you are crocheting! Carmel Apple cheesecake Dough: 1 CUP ALL-PURPOSE FLOUR 1/2 CUP BROWN SUGAR 1 CUP BUTTER ROOM TEMP CREAMCHEESE FILLING:2 8OZ CREAMCHEESE SOFTENED 1/2 CUP GRANULATED WHITE SUGAR 1 TSP VANILLA EXTRACT 2 EGGS APPLE FILLING: 2 LARGE APPLE (GOLDEN DELICIOUS) 1/2 TBS GROUND CINNAMON 2 TBLSPN WHITE SUGAR CRUMB TOPPING: 1/2 CUP OATMEAL 1/2 CUP BROWN SUGAR 1/2 CUP BUTTER ROOM TEMP 1 CUP ALL-PURPOSE FLOUR TOPPING: 3/4 CUP CARAMEL TOPPING Preheat the oven to 350 °F (175 °C). 2. In a bowl, combine the flour (1 cup – 140 grams) and brown sugar (1/2 cup – 100 grams). Cut in the butter (1 cup – 230 grams) with a pastry blender (or a fork) until the mixture is crumbly, kinda. 3. First with your fingertips, then with the bottom of a cup (or a glass), press the dough evenly into a 13 × 9-inch (33 x 22 cm) baking pan or a cookie sheet with edges. Bake 15 minutes or until lightly browned. 4. In the meantime, in a larger bowl, beat the cream cheese with 1/2 cup sugar until smooth (about 1 minute). Add the eggs, 1 at a time (beat about 20 seconds after each addition). Next add the vanilla and mix until combined. Make sure not to over-beat the cheesecake batter as this will lead to excess air being incorporated in and may cause cracking later on. 5. Pour the cream cheese batter over the warm crust. 6. Peel the apples and chop them into 3/4-inch (2 cm) chunks. Mix the apple chunks with the cinnamon and two tablespoons white sugar. 7. Spoon the apple chunks evenly over the cream cheese mixture. 8. In a smaller bowl, combine the flour (1 cup – 140 grams), oats (1/2 cup – 60 grams), and brown sugar (1/2 cup – 100 grams) for crumb topping. Cube the butter (1/2 cup – 115 grams) and using a pastry blender (or a fork), create a crumbly mixture. 9. Crumble over the cream cheese mixture. 10. Bake 30 minutes, or until the filling is set. Reduce the temperature to 300 °F (150 °C) for the last 5 minutes. 11. Cut into bars (3 x 3 inches/7 x 7 cm). 12. And drizzle with the caramel topping.