Mini Raspberry Cheesecakes

I know I'm on a roll with these mini cheesecakes, but who doesn't love cheesecake? I used one basic cheesecake recipe to make lots of different little cheesecakes. This was one of my favs! You could use fresh raspberries also, but the preserves are easy peasy and so good!




Cheesecake Recipe adapted from Annies-Eats http://annies-eats.com/
Ingredients:

For the Cheesecake
2 lbs. cream cheese, at room temperature
1½ cups sugar
Pinch of salt
1 tsp. vanilla extract
4 large eggs, at room temperature
Raspberry Preserves

For the crust:
1½ cups graham cracker crumbs
4 tbsp. unsalted butter, melted
3 tbsp. sugar

Directions:

1. Preheat the oven to 325˚ F.

2. Line cupcake pans with paper liners.

3. In a small bowl, combine the graham cracker crumbs, melted butter and sugar.

4. Stir together with a fork until well blended and all the dry ingredients are moistened.

5. Press 1 tablespoon of the mixture into the bottom of each cupcake liner.

6. Bake for 5 minutes.

7. Beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy.

8. Beat in the sugar until smooth.

9. Beat in the salt and vanilla.

10. Beat in the eggs one at a time until mixed well.

11. Pour batter over the graham cracker crust until the well is about 2/3 full.

12. Place about 1/2 teaspoon of raspberry jam in several spots over the cheesecake.

13. Use a toothpick to marble the raspberry throughout the cheesecake.

14. Bake for 20-22 minutes.

15. Cool and chill before serving.

16. ENJOY!

Mini Cookies and Cream Cheesecakes

I don't think that I have tasted better cheesecake than this! They were gone the first night I made them! These is sure to impress those cheesecake lovers and chocolate lovers!

They are super easy and fun to make. No fuss with the crust and only a few ingredients! Make these for any occassion, and the kiddos will surely love them too!

Ingredients:
Ingredients:
2 lbs. cream cheese, at room temperature
1½ cups sugar
Pinch of salt
1 tsp. vanilla extract
4 large eggs, at room temperature
12-15 Oreo cookies coarsely chopped
26-30 whole Oreo cookies

Directions:

1. Preheat the oven to 325˚ F.

2. Line cupcake pans with paper liners.

3. Beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy.

4. Beat in the sugar until smooth.

5. Beat in the salt and vanilla.

6. Beat in the eggs one at a time until mixed well.

7. Fold in coarsely chopped Oreos.

8. Place one whole Oreo cookie in the lined cupcake wells.

9. Pour batter over the cookies until about 2/3 full.

10. Bake for 20-22 minutes.

11. Cool and chill before serving.

12. ENJOY!

Oatmeal Cream Pies

MOVE OVER LITTLE DEBBIE!

There are very few things in this world that I love more than a Little Debbie Oatmeal Cream Pie! They are my happy place...they normally don't make it out of the car and into the house before they are open and I am stuffing my face. I have loved them since I was a little girl and my mom and dad used to pack them in my lunch box. Some things never get old!

This is a super easy recipe that everyone will love! Make them for special occasions at work, kids sleepovers, family functions...or anything else!


Adapted from food.com

Ingredients:
1 cup margarine
3/4 cup dark brown sugar
1/2 cup sugar
1 tablespoon molasses
1 teaspoon vanilla
2 eggs
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/8 teaspoon cinnamon
1 1/2 cups quick oats

Cream Filling
2 teaspoons very hot water
1/4 teaspoon salt
1 (7 ounce) jar marshmallow cream
1/2cup shortening
1/3; cup powdered sugar
1/2 teaspoon vanilla

Directions:

1. In large bowl, cream margarine, sugars, molasses, vanilla, and eggs.

2. Combine flour, salt, baking soda, and cinnamon.

3. Add to the creamed mixture; mix in the oats.

4. Drop dough by TBSP on ungreased sheets.

5. Bake at 350°F for 10-12 minutes,or until just starting to brown around the edges. They will look moist; don't overcook.

6. To make the filling, in small bowl, dissolve the salt in the hot water. Allow this to cool.

7. Combine marshmallow cream, shortening, powdered sugar, and vanilla in med bowl; mix on hi until fluffy. Add the cooled salt water and mix well.

8. Spread filling on flat side of one cookie, press second cookie on top.

9. ENJOY!!! I KNOW YOU WILL!

Cinnamon Raisin Bagels

So I have to admit, I was pretty impressed with myself when I tasted these bagels! They are AWESOME!

My boyfriend and I were picking up a few things at the grocery store today, and as usual, he threw some bagels in the basket. I decided that I was going to make bagels and put them back on the shelf. I am so happy that I decided to try these! I cant wait to try some different flavors!

These are definitely a must try if you love bagels as much as we do!


Adapted from Eatingwell.com

Ingredients:
1 cup raisins
1 1/2 cups lukewarm water
1/4 cup packed light brown sugar
2 tablespoons honey
4 teaspoons active dry yeast
1 tablespoon canola oil
1 1/4 cups whole-wheat flour, or white whole-wheat flour
4 teaspoons ground cinnamon
1 tablespoon kosher salt
3-4 cups bread flour
1 large egg white, lightly beaten

6 quarts water
2 tablespoons packed light brown sugar

Directions:

1.Put raisins in a small bowl and add enough boiling water to cover; let stand for 5 minutes. Drain and blot dry with a paper towel.

2.Whisk lukewarm water, 1/4 cup brown sugar, honey, yeast and oil in a large bowl until the yeast dissolves. Stir in whole-wheat flour, cinnamon, salt and the raisins. Stir in enough of the bread flour to make a soft dough, about 21/2 cups.

3.Turn the dough out onto a lightly floured surface. Knead, gradually incorporating more flour, until the dough is smooth and quite firm, 10 to 12 minutes. Cover with a clean cloth and let rest for 10 minutes.

4.Divide the dough into 12 pieces. Roll each piece into a 10-inch-long rope. Form bagels by overlapping the ends by 1 inch. Pinch together firmly. Set the bagels aside, uncovered, to rise until slightly puffy, about 20 minutes.

5.To kettle & bake bagels: Preheat oven to 450°F. Line 1 large or 2 small baking sheets with parchment paper. Bring 6 quarts water and 2 tablespoons brown sugar to a boil in a large pot.

6.Slip several risen bagels at a time into the pot"the water should be at a lively simmer. Cook for 45 seconds, turn them over with a slotted spoon or tongs and cook for 45 seconds longer. Remove the bagels with a slotted spoon and drain on a clean kitchen towel; place on the prepared baking sheet(s). Brush with egg white.

7.Place the bagels in the oven, reduce heat to 425° and bake for 15 minutes. Turn the bagels over and bake until golden brown, about 5 minutes more.

Marshmallow Pops

Marshmallow pops! What a super fun idea!!! They are so easy and fun to make. Also a great project for the little ones!

*I used Wilton Candy Melts for these.*

1. Melt candy according to directions on the package

2. Dip the lollipop stick in candy before sticking it into the marshmallow (this helps the marshmallow stay on the stick

3. Dip the marshmallow in the candy and roll in sprinkles, cookie crumbles, graham cracker crumbles, or candies!

4. Set marshmallows on wax paper and allow candy to harden

5. ENJOY!!!

*Try combinations like strawberry marshmallows dipped in chocolate or chocolate covered marshmallows rolled in graham crackers!*

Pineapple Upside-Down Cake

I what you're thinking, WHAT THE HECK IS THAT? So my Pineapple Upside-Down Cake didn't turn out as pretty as Paula Deens', but it was sooooo Yummy! This is a must try! The pinapple buttercream really sets it off. I had lots of icing left over, and I was spreading it onto my cake like butter on bread. I know you will love it!

I had this bright idea that I would set the cakes on wax paper to cool because nothing sticks to wax paper right? Wrong! I don't have wire cooling racks, and I was so impatient because I couldn't wait to try this cake! I couldn't get them out of the pans quick enough to get them cooling! Bottom line, my cake didn't turn out as pretty as Paula's, but man ole man it was good!

Let's get to the how to!

Ingredients:
nonstick cooking spray
3 cups cake flour, plus more for pan
1 cup butter softened, plus 1/2 cup melted
2 1/4 cups sugar
5 large eggs
1 tsp vanilla
2 tsp baking powder
1/4 tsp salt
1 1/4 cups whole buttermilk
1 1/2 cups brown sugar packed
2 cans of sliced pinapple in juice (reserve juice for buttercream)
1 jar maraschino cherries (you will need 12 cherries drained well)
Chopped pecans for garnish if desired

Directions:

1. Preheat the oven to 350 degrees F. Spray 2 (9-inch) round cake pans with nonstick cooking spray and coat with flour.

2. In a large bowl, beat 1 cup butter at medium speed with an electric mixer until creamy. Gradually add the sugar, beating until fluffy. Add the eggs, 1 at a time, beating well after each addition. Stir in the vanilla and set aside.

3. In a small bowl, add the 3 cups of flour, baking powder, and salt. Stir to combine. Add the flour mixture into the egg mixture alternately with the buttermilk, beginning and ending with the flour mixture.

4. Divide the brown sugar evenly into each pan. Pour the melted butter equally over the brown sugar. Arrange the pineapple slices and cherries over the brown sugar. Reserve remaining pineapple slices and cherries for another use.

5. Pour equal amounts of batter over the fruit and bake until a wooden pick inserted in center comes out clean, about 40 to 45 minutes. Let the cakes cool in the pans for 10 minutes. Invert the cakes onto wire racks to cool completely.

6. To assemble the cake, carefully arrange 1 cake layer, pineapple side up, on a cake plate. Carefully stack the remaining cake layer, pineapple side up, over the first layer. Frost the sides of the cake with Pineapple Buttercream Frosting. Press chopped pecans into sides of cake, if desired

Pineapple Buttercream:
1/2 cup butter, softened
2 tablespoons reserved pineapple juice (I used about 4 tbsps)
3 1/2 cups confectioners' sugar
Beat all the ingredients in a large bowl until well combined.

Yield: about 2 cups

I hope ya'll enjoy this cake! We sure did!

Valentine's Day Sugar Cookie Pops

Sorry it's been a while! I am in my last semester of course work (minus 2 electives and 1 internship that I start this summer), and it's kicking my butt! If I didn't work full time then it would be more manageable, but I've got a mortgage to pay! I have a paper due on Monday, so I have been writing most of the day. I plan to get to baking tonight after I finish this paper, but I need to catch you up on what I have been up to!

These are super cute! And what a great gift idea?!?! These make the perfect Valentine's Day gifts! You could use different cut outs and make them for birthdays or any other holiday or special occasion!

You can use my recipe for sugar cookies from an earlier post, or you can use store bought sugar cookie dough. So these can be super simple to make!

I found that it is easy to roll sugar cookie dough if you place the ball of dough on wax paper and cover it with wax paper, rolling the dough between wax paper.

Directions:
1. Roll out the dough (do not make the dough too thin)

2. Cut desired shapes

3. Before removing the cut outs off of the wax paper, press a lollipop stick into the back of the cookie

4. Cover the portion of the stick that was pressed into the cookie with sugar cookie dough (press edges of dough into the cutout until smooth)

5. Place cookie on baking sheet

6. Cook 8-10 minutes until cookie edges are golden brown

7. Decorate as desired

*To make icing, mix powdered sugar, a touch of vanilla, and milk until desired consistency. Add milk 1/2 tsp at a time because a little goes a long way!*

To make these tiny hearts, place a small drop of icing on the cookie and starting above the drop of icing, run a toothpick through the icing

I used sugar cookie pops, candy coated marshmallows and homemade lollipops to complete this sugar cute Valentine's Day gift basket!

White Chocolate Truffle Cupcakes with White Chocolate Cream Cheese Icing

White Chocolate Cupcakes with White Chocolate Truffle Centers!
They are even better than they look! Hard to believe, huh?


I am a huge fan of white chocolate! Anything would be better dipped in white chocoloate. I seriously thought that the white chocolate Reese Cups and and Kit Kats were made for me. When I saw this recipe in a Pampered Chef cookbook I bought, I knew I had to try it! I love love love Lindt Truffles, especially the white chocolate truffles, but I think this cupcake would also be super tasty if you threw in a chocolate truffle...maybe I will try it.

This is a very light and moist cupcake. The white chocolate cream cheese frosting is to die for! It is the best frosting I have made! I was eating spoon fulls of the icing, and cleaned the bowl with my fingers. The truffle filling is so gooey. I love the difference in textures this cupcake offers! I am positive that you will too!

I didn't even own a mixer when I started this blog. I was using a smoothie maker and fork to mix my ingredients. Well, this girl is getting serious! I bought a Kitchenaid Mixer! I freaking love it! Everyone should own one!

I'm in love with my new mixer!!!

White Chocolate Cupcakes

Ingredients:
1 3/4 cup cake flour
2 tsp baking powder
2/3 cup whole milk
1/2 tsp double strength vanilla
4 egg whites, room temperature
6 tbsp butter, softened
1/2 cup granulated sugar
1/4 cup sour cream
12 round dark or white chocolate truffles, unwrapped

Directions:

1. Preheat oven to 325 degrees

2. Whisk flour and baking powder in a small bowl

3. Combine milk and vanilla in a bowl

4. In a mixing bowl beat egg whites on high with an electric mixer until stiff peaks form

5. In a stainless mixing bowl, cream together butter and sugar until fluffy

6. Beat in sour cream until smooth

7. On medium speed add flour mixture in three additions alternating with milk

8. Beat in 1/3 of the egg whites

9. Fold in remaining egg whites

10. Divide batter among lined cupcake wells

11. Bake about 17 minutes or until toothpick comes out clean

12. While cupcakes are still hot, core cupcakes or cut an "x" in the tops and push a truffle into the cupcake

13. Cool before frosting

14. ENJOY!!!

White Chocolate Cream Cheese Icing

Ingredients:

6 oz white chocolate for baking, chopped

1 (8 oz) package of cream cheese softened

1/4 cup butter softened

1/2 tsp double strength vanilla

2 cups powdered sugar

1. Place chocolate in a small micro-cooker in the microwave for 1 1/2 minutes to melt chocolate

2. Beat butter, cream cheese, vanilla, and while chocolate with a mixer

3. Slowly add powdered sugar until well blended

*I garnished my cupcakes with white chocolate hearts. Place melted chocolate in a piping bag and snip a tiny hole in the end. Pipe hearts on wax paper and allow to cool.*

Check out this cool little tool I purchased at amazon.com! It cores cupcakes in seconds. I was skeptic about buying it in the beginning, but it had really good reviews. I decided to purchase it after I made 60 cupcakes for a meeting at work and had to core about 30 cupcakes to stuff them with chocolate chip cookie dough. It is awesome, and allows you to core cupcakes in seconds! Give it a try!

Chocolate Cupcakes with Strawberry Cream Cheese Icing

Yes, that really is as good as it looks! I feel too guilty to say this out loud, but I was eating the left over icing right out of the bowl with a spatula. And I was dredging the cupcake through it like it was a chip in dip. I was up to my elbows in strawberry cream cheese icing, but I loved every second of it! Today....treadmill.

These would be so cute to give to that special loved one on Valentines day. I've found so many cute Valentine's Day themed cupcake boxes that would be perfect to give these in! I bought several packages of cupcakes boxes at Dollar Tree and Wal-mart also carries them. Nothing is better than giving baked goods as gifts!

Here's how you make them!

Chocolate Cupcakes:

1 box devils food cake mix
4 eggs
1/2 cup oil
1 cup buttermilk

Directions:

1. Preheat oven to 350 degrees and line cupcake pan

2. Mix ingredients together with electric mixer for 2 minutes

3. Fill cupcake wells about 2/3 full

4. Bake about 18 minutes or until toothpick comes out clean

5. Cool completely before frosting

How pretty are these?

Strawberry Cream Cheese Icing

adapted from cupcake project

1/4 cup butter at room temperature
8 oz cream cheese at room temperature
1/2 cup pureed strawberries
4 cups powdered sugar

Directions:
1. Cream butter and cream cheese
2. Add strawberries
3. Add powdered sugar until desired consistency

Samoa Cupcakes

I have never met a girl scout cookie that I did not like, or anyone who doesn't like girl scout cookies for that matter! Which cookie is my favorite? Samoas! I love the combination of caramel, chocolate, and coconut! It just doesn't get any better than that! I could seriously eat an entire box at a time...in fact, I'm pretty sure I have. Yikes! We will keep that just between us....moving on...

You're really going to love this cupcake! It's so light and moist. The combination of caramel and coconut is to die for, and then biting into that chocolate drizzle will knock your socks off! Plus, they are so pretty. Anyone you make these for will be impressed!

Lets get to the how to!

Chocolate Cupcake:

1 box of devils food chocolate cake mix (Yes, that says cake mix. Easy recipe here guys!)
1 cup buttermilk
4 eggs
1/2 cup oil
1/2 tsp coconut extract

Directions:

1. Preheat oven to 350 degrees and line cupcake pan

2. Mix all ingredients with electric mixer for 2 minutes

3. Fill cupcake liners about 2/3 of the way full

4. Bake for about 18 minutes or until toothpick comes out clean

5. Cool before frosting

6. ENJOY!!!

Caramel Icing:

2 sticks butter
1/2 tsp salt
2 cups packed brown sugar
2 tsp vanilla
4 cups powdered sugar

1. Melt butter in sauce pan on medium heat

2. Stir in salt and brown sugar and bring to a boil stirring constantly

3. Cook over low heat for two minutes

4. Add milk and return to a boil

5. Remove from heat and stir in vanilla

6. Cool to lukewarm and whisk in powdered sugar



*I garnished my cupcakes with toasted coconut and drizzled them with chocolate! YUMMMMMM!*

*Spread sweetened shredded coconut on a baking sheet and bake at 350 degrees for 7-10 minutes*

*I used chocolate melts to drizzle over the cupcakes. Melt chocolate in a microwave safe bowl for 30 seconds at a time on defrost setting. When chocolate is melted, drizzle over the cupcakes*

Five Layer Bars

As you all know, I am a HUGE fan of Paula Deen! I have not tried a Paula Deen recipe that I have not like yall! When I saw these on a Christmas episode of "Paula's Best Dishes", I knew I had to try them! There are so many flavors going on, it's like a party in your mouth! I know these will be a crowd pleaser, and they are sooo easy to make! You can even put the ingredients in a mason jar with some ribbon and give it as a gift. What a cute idea?!

Ingredients:
1/2 cup chopped pecans
1 cup butterscotch morsels
1 cup shredded coconut
1 cup semisweet morsels
1 1/2 cups crushed graham crackers
1 stick butter melted
1 14 oz. can sweetened condensed milk

Directions:
1. Preheat oven to 350 degrees
2. Combine melted butter and graham cracker crumbs and line the bottom of 13x9 in baking dish
3. Layer ingredients

4. Pour sweetened condensed milk over the layers

5. Bake for 30 minute
6. Allow to cool before cutting
7. ENJOY!!!