Gingerbread Orange Cheese Tart with Caramel Sauce & a Slickepott Giveaway! {Winner Announced!}

{Giveaway is closed.}

And the winner is Susan Christy! Congratulations, Susan! To receive your 13 oz jar of Slickepott caramel sauce, please see reply to your comment below.

Thanks so much for participating everyone! 

Several years ago, my two sisters, Sage and Tera, visited Europe – namely, Wales, Scotland, Ireland, England and Iceland. Four weeks later they brought home treasures and stories that would last a lifetime and beyond.

There was a little place, they said, called Grasmere in Cumbria, England, that had the best gingerbread ever.


“The loveliest spot that man hath ever found.” quoth William Wordsworth, apparently a satisfied dweller there. Perhaps it was the gingerbread that made him sing the town’s praises. The girls brought home two postcards, each with a different recipe on the front, for this delightful, world renown treat.


The place to get Grasmere gingerbread…

Of course, we could bet neither recipe shared the “secret ingredients” in Sarah Nelson’s famous creation, so I began to play around with them both, mixing them and adding different ingredients to get something that tasted more like what they had experienced in the heart of the English Lake District.

I don’t know how close it came, but the resulting gingerbread didn’t leave much to be desired. Slightly chewy, gingery warm, with citrus overtones… it’s not like the gingerbread we’re used to…it’s like the gingerbread of our dreams.

Now if you fly west and slightly south from England, you just might make it to Delhi, New York. Never heard of it before? Well, remember it now that you have, because I predict, one day, Delhi will be known for its caramel sauce like Grasmere is known for its gingerbread.

Located near the Catskill Mountains, Ian Lamont started his business, Slickepott, making a phenomenally fudge-y chocolate sauce from an old family recipe. Those of you having read my blog through the years might remember my post about it here. When we heard he was adding caramel sauce to his repertoire, I was thrilled. He was kind enough to send us a preview of it, which, of course, thrilled me even more. That resulted in the delicious combination of Mango Ginger Stilton and Caramel on Ritz Crackers. I think you’ll want to make these hors d’oeuvres for your next party.

Flecked with vanilla bean, hinting of sea salt, and dripping with the golden goodness of caramelized demerara sugar, Ian’s caramel sauce is over-the-top stupendous.

And that is why I’ve merged these two delectable ingredients into one tantalizing dessert.

Introducing the Grasmere and Delhi inspired…

Gingerbread Crusted Orange Cheesecake Caramel Sauce Tart


The Crust:

  • 1 c. oats
  • 1/2 c. flour (I used whole wheat because I like the texture better for this gingerbread.)
  • 1/3 c. sugar (or  do 1/2 c. brown sugar and omit the molasses)
  • 2 t. molasses
  • 1/2 c. crystallized ginger pieces
  • 2 t. ginger, powdered
  • 1 T. fresh, finely grated ginger
  • 1/2 t. baking soda
  • pinch of sea salt
  • 1/2 t. each of orange, lemon and lime zest
  • 1/2 c. butter

Heat oven to 325 degrees. Combine oats and flour in a food processor and pulse until fine.


Add the rest of the ingredients, except for the butter.


Pulse again until no chunks remain. Add butter and process until combined.

Press into a tart pan.


Bake at 325 for 20 minutes.


Don’t let the puffiness alarm you. It will deflate. You can give it a light tap on the counter as you set it down if you’re worried. (EDIT: You know what? I change my mind. DO give it a light tap on the counter when you set it down to really ensure you have enough room for the cream cheese mixture. ) Let cool to room temperature.

Meanwhile, the filling:

  • 2 8 oz. pkg. cream cheese, softened
  • 1/2 c. powdered sugar
  • 1/2 c. whipping cream
  • zest and juice of one orange
  • 1/2 t. pure orange extract

Combine all ingredients in a mixing bowl and mix on med to high until smooth. Spoon into cooled crust and spread evenly.


Spoon 1/4 to 1/3 cup of Slickepott Caramel Sauce in to a glass jar. Place inside a sauce pan and add about an inch of water to the sauce pan. Warm over medium heat just until the sauce softens and will pour off a spoon.

Garnish around the edges of the tart with canned, drained mandarin oranges or sectioned fresh oranges, both of which should be patted dry with a paper towel.

Now comes the fun part…


See those specks of vanilla bean? Oh yum!

Spoon that caramel sauce all over the top making sure to leave a big lake of it in the middle so it will drip down the sides of each slice as it’s cut.


Chill in the refrigerator until ready to serve. It can be made a day in advance, but I recommend saving the orange slices and caramel sauce until the day you want to serve it.


I think I need to make this again…

Hello, Ian? Could I order about 173 jars of caramel sauce, please? Oh! And while you’re at it, I’ll take 157 jars of fudge sauce. Overnight shipping? Yes, please!

Oh my! I think I’m going overboard here…just a little…

Okay, I know you’ve been waiting, oh so patiently, for the first Stir It Up! giveaway ever! Can you guess what it is?

Can you tell I’m excited?

Ian, at Slickepott, is graciously providing and shipping one 13 oz. jar of “silky smooth caramel bliss” right to the winner’s front door! That’s right, you get the chance to dip your spoon into this very sauce I’ve been talking about and see if I’ve been telling you the truth.


To enter, just leave a comment below telling me what you are going to do with your jar of Slickepott Caramel Sauce!

Photo courtesy of Slickepott

Photo courtesy Ian Lamont

One entry per person please. Drawing ends June 10th and one winner will be announced on this post shortly thereafter. {An apology to my international readers: This giveaway is only open to the USA. It’s not because I’m partial (I’d probably rather be in your country right now…except for the fact that I couldn’t get any caramel sauce!), it’s just that Slickepott doesn’t ship internationally …yet. :}

I’m so happy to be able to share a jar of Slickepott’s caramel sauce with you through my blog, but if you just can’t wait for the winner to be known you can head directly over to Slickepott and order some sauce for yourself right now. I know you won’t be disappointed!

Happy Spoon Licking!


{Giveaway is closed.}


Mango Ginger Stilton and Caramel – Together

I learned something new today. I am a Turophile.

Okay, it’s not as bad as it sounds. It’s simply a crazy word for a lover of cheese. I mean, I already knew I loved cheese, but actually putting a name to it – like Turophile? Well, that takes it to a whole new level.

Speaking of new levels… the combination of mango and ginger in Stilton cheese? It’s a level 10 out of 10. Amazingness.

I first discovered this cheese in a small grocery store and hardware shop in one of my favorite little towns ever, Georgetown, Colorado.

Kneisel & Anderson.

Photo by Kent Kanouse

We’ve been going there since I was a baby, so it almost feels like part of the family. Or maybe it feels that way because they stock so many Scandinavian foods and the owners are Swedish as well. It’s a connection with my roots.

They carry the big round Wasa crackers, lingonberry jam, teas, chocolates, and everything else you can imagine. Their cheese selection is one that you’d never think to find in such a small town. Havarti Dill, horseradish, soft cheeses with caraway, fruit Stiltons….

But let’s stop right there. I always stop right there. And I say, “Could I get a wedge of mango ginger Stilton, please? No need to wrap it, I’ll eat it on the way home.” I’m kidding about the second part – kind of. I haven’t done that before, but I just might in the future.

This stuff is…I don’t even know how to describe it…sweet, sharp, tangy – incredible. Period.

That is why I was so excited when Uptown Grocery, in my immediate vicinity, actually carries Mango Ginger Stilton!

That could be bad really…I think I might need another job.

It just so happened that our friend, Ian Lamont, over at Slickepott had sent my sister a jar of his new caramel sauce for a sneak peek tasting. You may remember the name from past posts. You also may remember that Slickepott fudge sauce is one of the best Chocolate Sauces out there. And the only reason I don’t say BEST is because I haven’t tasted all the chocolate fudge sauces out there. ( Thank goodness! I think that would be a full time occupation!) I know you remember if you tasted it. It’s just that kind of sauce.

The caramel sauce is pretty much just as delicious.

Do you see the flecks of vanilla bean? Now what caramel sauce do you know of that has real vanilla bean in it? This stuff is legit. I have to tell you though that this sauce won’t be for sale for a few months yet. I suggest you head over to the Slickepott site and tell Ian how much you’re looking forward to it. It just might hurry the process along. Heehee. :D

Suddenly, it clicked. Mango Ginger Stilton with Caramel? Stupid question.

So, I know this is a bit of a rabbit trail, but I was just thinking…did you just pronounce that c-word up there as CARE-a-mel or CAR-mul? I’ve gone on a internet search to see which is correct and find that CARE-a-mel is common in the Great Lakes area and the Northeastern US, while CAR-mul hails from the Atlantic Seaboard and southern states. And just to make you feel better, neither one is wrong. At least it made me feel better!

I’ve always said CARE-a-mel. But when I worked at a coffee shop in the Northwest, the boss told me I had to say CAR-mul (which totally sounds like a good word butchered to me.) because no one would know what I was talking about. I changed it, for the sole sake of good business and, now that I’m home, I find that I stumble all over the word. Do I keep saying CAR-mul, as I am now used to, or do I go back to the good ol’ CARE-a-mel? Argh! The problems of life! Maybe it would be better if one of them was wrong! Then I could pick the right one and be done with it.

The question now is would I rather be a yankee or a rebel?  This test told me I was “44% Dixie – barely in Yankeedom” (as opposed to 56% Yank?). For being born and raised in Oklahoma that’s not too shabby when I’d rather be from the North. Not to be a Yankee mind you, just to be in the mountains.

Back on the original trail!

These hors d’oeuvres, or desserts, or snacks, or however you want to serve them, are fast and easy and super tempting.

Here’s what you need –

2 oz. mango ginger stilton

4 oz. cream cheese

apricots, thinly sliced

Ritz crackers

caramel sauce

Mix the cream cheese and Stilton together with a spoon. Spread a bit onto a cracker. Top with a few slices of apricot and drizzle with caramel sauce.

Done. That easy.

Now, if you live in a part of the world that is deprived of Mango Ginger Stilton cheese like we were for so long, there is hope for you. You just need to make your own. A soft cheese, a sharp-crumbly cheese, minced dried mango and minced crystallized ginger – all mixed together – should do nicely.  I sincerely hope you don’t live in that part of the world though. I know what a lonely place it can be.

Enjoy and thanks for coming by!