St. Patrick’s Day Dessert 2015

It’s been quite awhile since I’ve done a recipe roundup and thought St. Patty’s day would be the perfect time to share some goodies from around the web!  These all look SO good to me and I wish I could make every single one!  Hope they give you some inspiration!

Thin Mint Puppy Chow

 

thin-mint-puppy-chow-4

Surprise-Inside St. Paddy’s Day Cupcakes

 

Suprise Inside St. Patricks Cupcakes

Mint Chocolate Chip Cheesecake Brownies

 

Mint-Chocolate-Chip-Cheesecake-Brownies1

St. Patrick’s Day Rice Krispie Treats

 

Lucky-Rice-Krispie-Treats-685x1024

Thin Mint Brownie Ice Cream

 

Thin-Mint-Brownie-Ice-Cream

Leprechaun Hat S’mores

 

leprechaun_hat_smores_8

Mint Chocolate Fudge Recipe

 

Mint-chocolate-fudge

Thin Mint Truffles

 

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Mint Chocolate Cookies

 

Mint Chocolate Cookies

Thin Mint Brownies with Bailey’s Buttercream

 

Thin-Mint-Baileys-Brownies-2

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No Bake Oreo Cheesecake

No Bake Oreo Cheesecake Top

Cheesecake is one of my favorite desserts, if not my all-time favorite.  I’ve made a few…Dark Chocolate Cheesecake, White Chocolate Raspberry Cheesecake, Gingerbread Cheesecake, New York Style Lemon Cheesecake and one of my all time favorites and very first recipes, a layered Red Velvet Cheesecake cake.  Not to mention a few cheesecake filled cupcakes (here and here).  But I have never made a no bake cheesecake and honestly have always been skeptical of the no bake variety.  In my mind, it just NEEDS to be baked.  But this cheesecake proved me wrong…can you say divine?!  First of all, I actually LOVE the fact that this cheesecake didn’t need a water bath and an hour and a half in my oven!  And second, it is just as creamy and delicious as the baked variety.  Sure, there is definitely a different in texture but it’s not a bad thing at all.

No Bake Oreo Cheesecake Slice

 

No Bake Oreo Cheesecake Ganache

I chose to make this Oreo variation from Life, Love and Sugar.  The only difference was adding a bit more Oreos, homemade whipped cream and a ganache to top it off.  I took it to a family dinner and it was a huge hit, but cut the slices small because we all agreed it was VERY rich.  Perfect with a hot cup of coffee or tall glass of ice cold milk!

Enjoy!

No Bake Oreo Cheesecake
 
Ingredients
Crust
  • 3 c. Oreo crumbs (about 36 Oreos)
  • ½ c. Unsalted Butter, melted
Homemade Whipped Cream (for filling)
  • 2.5 c. Heavy Whipping Cream
  • ½ c. Powdered Sugar
  • 2 T. Pure Vanilla Extract
Filling
  • 3, 8 oz. pkgs. Cream Cheese, softened
  • ½ c. Sugar
  • 1 T. Pure Vanilla Extract
  • 4 c. Whipped Cream (or Cool Whip)
  • 2 c. Oreo crumbs (about 25 Oreos)
Ganache Topping
  • 1 c. Semi-Sweet Chocolate Chips
  • 1 c. Heavy Whipping Cream
Instructions
  1. Grease a 9-inch springform pan.
For the Crust
  1. In a medium bowl, combine the Oreo crumbs and melted butter. Press evenly into the bottom and up the sides of the springform pan. Let chill in the refrigerator to firm up.
For the Homemade Whipped Cream
  1. In the bowl of an electric mixer (cream will whip better if bowl and whisk are chilled in freezer for 30 minutes), beat the heavy whipping cream until thick and holds shape. Slowly beat in the powdered sugar and vanilla. Set aside in the refrigerator to use for the filling.
For the Filling
  1. In the bowl of an electric mixer, beat the cream cheese, sugar and vanilla until smooth. Slowly beat in the whipped cream. Gently fold in the Oreo crumbs. Pour into the Oreo crust and let chill in the refrigerator overnight.
For the Ganache
  1. Place the chocolate chips in a medium bowl. In a small pan over medium heat, bring the heavy whipping cream just to a boil and immediately pour over the chocolate chips. Let sit for one minutes and then begin stirring until all the chocolate is melted. Let cool for a few minutes. While ganache is cooling, remove sides of the springform pan from the cheesecake. Pour ganache onto the middle of the cheesecake and down the sides. Let cool completely in fridge until ganache is firm. Serve chilled.

 

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Nutella Cheesecake Brownies

Nutella Cheesecake Brownies

Nutella Cheesecake Swirl

Superbowl is this Sunday and of course we’ll be having something sweet!  When it comes to food for parties, I really prefer it to not require utensils and be easy to eat.  The less fuss, the better.  These brownies fit the bill and oh yeah, are super delicious.  If you haven’t tried Nutella by now, these brownies are a great place to start (after eating some straight out of the jar with a spoon of course).  The combo of creamy cheesecake and dense brownie swirled with rich Nutella make these the perfect dessert for the big game day, in my opinion.  Can’t wait until Sunday!  I mean, it’s really about the food after all.

Nutella Cheesecake

Enjoy!

4.5 from 2 reviews
Nutella Cheesecake Brownies
 
Ingredients
Brownies
  • 1 c., 2 T. All-Purpose Flour
  • 1 c., 2 T. Unsweetened Cocoa Powder
  • ¼ t. plus ⅛ t. Salt
  • ¾ c. Unsalted Butter, cut into pieces
  • ¾ c. Brown Sugar, packed
  • ¾ c. Granulated Sugar
  • 4 Large Eggs
  • 2 T. Pure Vanilla Extract
Cheesecake
  • 2, 8 oz. Pkgs. Cream Cheese, softened
  • 1 c. Granulated Sugar
  • 2 T. Pure Vanilla Extract
  • 2 Large Eggs
  • 1 c. Nutella
Instructions
  1. Preheat oven to 350 degrees. Grease a 9x13 baking pan.
For the Brownies
  1. Combine flour, cocoa and salt in a medium bowl. Beat butter, granulated sugar and brown sugar in the bowl of an electric mixer until creamy. Add eggs, one at a time, beating well after each addition. Add vanilla extract; mix well. Gradually beat in flour mixture. Spread batter into pan.
For the Cheesecake
  1. In the bowl of an electric mixture, beat cream cheese and sugar until smooth. Add eggs, one at a time, beating well after each addition. Add vanilla and beat until combined. Pour over brownie batter. Drop spoonfuls of Nutella over the cheesecake and gently swirl into the cheesecake batter with a knife.
  2. Bake for 45-50 minutes until center is set. Cool completely on a wire rack and then chill in the refrigerator overnight and until ready to serve.
Notes
Makes 18-20 brownies.

Nutella Cheesecake Brownie

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New York Style Lemon Cheesecake

NY Style Lemon Cheesecake

Cheesecake is one of my all time favorite desserts, especially New York style cheesecake.  So a couple of weeks ago when we were getting together with some extended family for a little cookout, I knew what I’d be making for dessert!  Nothing better than cool, creamy cheesecake on a ridiculously hot day…well, ok, maybe ice cream is better but cheesecake doesn’t melt!

NY Style Lemon Cheesecake Close

NY Style Lemon Cheesecake Slice

I have a fabulous cheesecake recipe that I decided to put a little twist on with fresh squeezed lemon juice and grated lemon rind.  I also topped it with homemade whipped cream, which not only looks pretty but helps balance out the sweetness of the cheesecake.  It was fabulous and the perfect ending to a great meal!

Enjoy!

New York Style Lemon Cheesecake
 
Ingredients
  • 2¾ c. Lemon Sandwich Cookie Crumbs (or graham cracker crumbs)
  • 8 T. Unsalted Butter, melted
  • 4, 8 oz. pkgs Cream Cheese, at room temperature
  • 4 Large Eggs, at room temperature
  • 1 c. Sour Cream
  • 1½ c. Sugar
  • ¾ c. Milk
  • ¼ c. All-Purpose Flour
  • 1 T. Pure Vanilla Extract
  • ½ c. Fresh Squeezed Lemon Juice (I used 4 large lemons)
  • 2 T. Lemon Zest
Instructions
  1. Preheat oven to 350 degrees. Grease bottom and sides of a 9-inch springform pan. (Wrap pan in foil if doing waterbath. I did not do a waterbath but did place the pan on a large cookie sheet to catch butter that would leak out.)
  2. Combine cookie crumbs and butter. Press evenly into bottom of pan and up the sides an inch or so.
  3. In the bowl of an electric mixer, beat the cream cheese and sugar on medium to high speed until smooth. Blend in milk and then mix in the eggs all at once, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Beat in lemon juice and lemon zest. Pour filling into crust.
  4. Bake for 1 hour and 20 minutes or until the center appears firm. Remove from oven and let cool completely on a wire rack. Chill for at least 4-24 hours before serving. Top with homemade whipped cream just before serving.
Notes
Serves 20.

 

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Raspberry Cream Cheese Pull-Apart Rolls

Raspberry Cream Cheese Pull Apart Roll

One last recipe before the big day of love tomorrow!  This one is for a super simple and delicious breakfast, Raspberry Cream Cheese Pull Apart-Rolls.  The original recipe was first published in Cooking Light Magazine in 1999.  It was a little different with dried fruit and citrus zests and far less fat and calories than my recipe has.  But I’m not going for “light” on this one.  I wanted full fat and loads of sugar!  And that’s exactly what I did.  Because it tastes good.

Raspberry Cream Cheese Pull Apart Rolls

Imagine a soft, fluffy yeast roll, brushed with butter, studded with tart raspberries and finished with a layer of cheesecake topping.  That’s what you get with these rolls!  They are simply divine.  The only thing I didn’t get to do (and regret immensely) was drizzle them with a yummy glaze.  I highly suggest whipping up a simple powdered sugar/milk mixture and drizzling it over the rolls while they’re still warm.  Just too add a little more sweetness since the only sugar is in the cheesecake mixture.   They would make a great Valentine’s Day breakfast treat or even dessert!

Hope you enjoy them as much as we did!

Raspberry Cream Cheese Pull-Apart Rolls
 
Ingredients
  • One, 25 oz. Package Rhodes Dinner Rolls (36 rolls total)
  • 1 stick Butter, melted
  • 12 oz. Frozen Raspberries
  • 2, 8 oz. pkgs. Cream Cheese, softened
  • 1 c. Sugar
  • 2 Large Eggs, room temperature
  • 2 T. Pure Vanilla Extract
  • 2 c. Powdered Sugar and ⅔ c. Milk whisked together until smooth
Instructions
  1. Thaw rolls at room temperature for 1 hour. Place 36 rolls in two, 9-inch round pans (18 rolls in each), coated with cooking spray. Brush melted butter evenly over rolls. Cover and let rise in warm place, free from drafts for 1 hour.
  2. In the bowl of an electric mixer, beat cream cheese and sugar until smooth. Beat in eggs and vanilla. Sprinkle rolls with frozen raspberries and then pour cream cheese mixture over rolls. Cover and let rise 1 hour.
  3. Preheat oven to 350 degrees. Bake rolls for 35-40 minutes. Remove from oven and drizzle with powdered sugar glaze.
  4. OVERNIGHT VARIATION: After pouring the cream cheese mixture over rolls, cover with plastic wrap and refrigerate 12 hours. Remove plastic wrap from rolls and let stand at room temperature for 1 hour. Proceed with baking the rolls as directed.
Notes
Makes 36 rolls.

 

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New Year’s Eve Eats – Dessert Dips!

Red Velvet Cake Batter Dip
Red Velvet Cake Batter Dip by Cookie Crazed Mama

Hey friends!  Man, I feel like I’ve barely recovered from all the Christmas baking and New Year’s Eve is staring me right in the face!  Ack!  I’m not gonna lie, at this point I’m not sure what I’m going to bake, if anything, and quite truthfully these no-bake dessert dips are looking pretty good to me right now.  Very short list of ingredients, no oven involved and just darn tasty.  So this is the direction I think I’m gonna go…because I actually want to enjoy my New Year’s and not drive myself crazy the next couple of days baking non-stop in the kitchen.  Just keepin’ it real people!

So what are your New Year’s baking plans?  Or do you have any??  I’d love to know!

P.S. Check out last year’s New Year’s Eve dessert inspiration here!

Cherry Cheesecake Dip

 

Cherry Cheesecake Dip

Pumpkin Pie Dip

 

Pumpkin Dip

White Chocolate Oreo Fluff Dip

 

White Chocolate Oreo Fluff Dip

Raspberry Lemon Fruit Dip

 

Raspberry Lemon Fruit Dip

Cannoli Dip

 

Cannoli Dip

Funfetti Cake Dip

 

Funfetti Cake Dip

Apple Pie Dip

 

Apple Pie Dip

Candy Cane Dip

 

Candy-Cane-Dip-and-Chocolate-Cookies

Red Velvet Cake Batter Dip

 

Red Velvet Cake Batter Dip

S’mores Dip

 

S'mores Dip

Pina Colada Fruit Dip

 

Pina-Colada-Fruit-Dip

Brownie Batter Dip

 

Brownie Batter Dip

Orange Creamsicle Fruit Dip

 

orange-creamsicle-dip

Monster Cookie Dough Dip

 

monster-cookie-dough-dip-words

Peanut Butter & Yogurt Dip

 

Peanut Butter Yogurt Dip

Fruit Salsa Dip

 

Fruit Salsa

Nutella Yogurt Fruit Dip

 

Nutella Yogurt Fruit Dip

Caramel Cheesecake Dip

 

Caramel Cheesecake Dip

Chocolate Toffee Cookie Dough Dip

 

Chocolate Toffee Cookie Dough Dip

Snickerdoodle Dip

 

Snickerdoodle Dip

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Thanksgiving 2012

I have so many things to be thankful for this year.  Family, friends, health, good jobs and so much more than I can even count right now.  Oh and of course all of you!  I am thankful for each and every one of you that come back to my little baking site time and time again.  God has blessed me beyond what I deserve and I am so incredibly thankful.  Praying you all have a blessed Thanksgiving and get to enjoy good food, family and friends!

(Thought I’d share a little photo of some baking I did this week!  Cherry cheesecake, pecan pie, pumpkin pie, chocolate cream pie and lots of other delicious things that couldn’t fit in the picture. 🙂  Mmmmm, sugar….)

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Pumpkin and More Pumpkin

I really enjoy finding recipes from other blogs to share with you guys.  The only problem is I find so many that it’s hard to choose which ones to include without the post being incredibly long!  So I managed to narrow things down to TEN pumpkin recipes.  All look drool-worthy and absolutely freakin’ delicious.  See if there is one you like and make it!  If you do, please tell me about it in the comments…I truly would love to know what you end up making and loving!

Pumpkin Spice Rice Krispie Treats

Pumpkin Butter

Mini Pumpkin Oreo Cheesecakes

Chocolate Covered Pumpkin Pretzels

Chai Pumpkin Spice Thumbprints

Pumpkin Bread Pudding

Pumpkin French Toast Casserole

Mini Pumpkin Doughnuts with Rum-Cider Glaze

Pumpkin Candy Cups

Pumpkin Scones

P.S.  I guess I shouldn’t be worried about linking too many recipes–check out this blog!  LOTS of pumpkin going on on this page!  Wow!

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Love is Sweet

My last and final post about our trip to Illinois in August!  I’ve covered chocolate, pie and cupcakes and now the grand finale—the wedding!!!  Jeremy and Lisa worked together at the church we went to in Rockford and when we left a mere 2.5 years ago she wasn’t even dating anyone but before we knew it she was engaged to Adam and it was wedding time!  Lisa is a very detailed oriented person so I expected alot out of this wedding and I can honestly say I was not disappointed!  It was totally a gorgeous, picture perfect wedding.  Seriously.

The ceremony was at 1, with a dessert reception immediately following outside on the front lawn of the church.  There was a white tent with the most amazing spread of mini cupcakes, cheesecakes, chocolate-dipped strawberries, hand pies, mini brownies and chocolate dipped pretzels.  I LOVE mini anything, especially desserts, so it was a feast for the eyes!  And her colors were some of my favorites…pink, grey, black and white.  Loved it.

A few hours later there was a dinner reception at the Rockford Art Museum.  The venue was awesome but even more awesome was this candy buffet!  It had gummies, Jordan almonds, Circus Peanuts, lollipops, gumballs, jelly beans and taffy.  So fun!

Lastly, the wedding cake!  Isn’t it so sweet??  To my surprise this was a strawberry shortcake cake!  The frosting on the outside looked like buttercream but was actually a whipped cream frosting and the inside was layers of yellow cake with strawberries and more whipped cream in between!  Loved it.  Definitely different and memorable!

We were so happy we were able to share in Lisa and Adam’s special day and wish them all the best!

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Treetop Friends Baby Shower

A couple of weekends ago I had the extreme joy of hosting my little sister’s baby shower.  I am beyond thrilled that she is having a baby…it’s just her and I in our family and she is the first to have a baby/grandbaby, so this is pretty exciting for us and our parents!  In just a little less than a month we’ll be welcoming baby Micah into the world and you can bet he will be spoiled to death.  And I will probably spoil him the most!  At least I’m gonna try.  Haha.

The shower was a brunch and held at my parent’s church.  We did a delicious breakfast casserole and fresh fruit, along with a dessert table that I planned months ago.  It all came together perfectly and everyone had a great time.  So wonderful having the opportunity to bless the parents-to-be.  Great memories.

The shower was themed after the nursery, which is going to be Treetop Friends.  Think trees, bird’s nests, owls, etc…

Here is the AMAZINGLY detailed cake by Celebrations by Sonja.  It seriously looked just like the invitation.  This is all buttercream, no fondant and I can honestly say her cakes not only look fabulous but are probably some of the best tasting I have every had.

Now for the dessert table…

“Treeknot” Mini Cinnamon Rolls

 A close-up of all the yumminess.

The macaroon “bird’s nests” were delicious and it was the first time I’d ever made them.  I got the recipe here and just tweaked a little by omitting the Nutella, adding some almond extract and filling them with blueberries and drizzling melted white chocolate over the top.  Yum.

Such a fabulous time…now we wait for baby Micah to make his grand entrance!

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Crazy About Key Lime

After making my Key Lime Pie last week, I was inspired to search out some more key lime recipes.  I just love the tart and sweet combination so much!  Any of these would make a great summertime treat…enjoy!

Key Lime Bars

Key Lime Bars by myrecipes.com

Key Lime Buttercream Frosting

Key Lime Buttercream Frosting by myrecipes.com

Key Lime Cheesecake

Key Lime Cheesecake by Mangio de Sola

Key Lime Coconut Cupcakes

Key Lime Coconut Cupcakes by The Repressed Pastry Chef

Key Lime Pie Ice Cream

Key Lime Pie Ice Cream by Desserted Planet

Key Lime Shortbread Cookies

Key Lime Shortbread Cookies by Land O' Lakes

Key Lime Tarts

Key Lime Tarts by The Repressed Pastry Chef

 

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July 4th Cakes!

Happy July 4th!  How are you celebrating today?  We have zero plans today (except staying inside in the air conditioning!) and then we’re heading to a get-together our church is putting on with bbq, games for kids and of course, fireworks!  I will say fireworks are making me extremely nervous this year with the dry conditions and potential for fire but I’m just gonna try to relax and not freak out and tackle every little kid I see with a sparkler too near to grass.   Hopefully I’ve done enough preaching to all my friends and family on Facebook.  I’m sure they just loooooove me and my paranoid ways right now.  Oh well!

Anyway, onto a more pleasant topic:  CAKE.  I love cake…cheesecake, ice cream cake, cake-cake, cupcakes, cheesecake-cakes…you get the point.   And these patriotic cakes are perfect for July 4th, whether you’re celebrating today or this weekend.

Have a safe and fun holiday!

July 4th Bundt Cake

Berry Star Cheesecake

Hidden Flag Cake

Red, White and Blue Sprinkles Cake

Simple Star Cake

Berry Vanilla Ice Cream Cake

Flag Ice Cream Cake

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Chocolate Stout and Peanut Butter Cheesecake Cupcakes

I’ve got your dessert for Father’s Day.  Chocolate Stout and Peanut Butter Cheesecake Cupcakes.  Also known as, the manliest of manly cupcakes in the history of mankind.  Ok, at least that’s MY take on them.  And I think my husband would agree also.  And any other man that has the extreme pleasure of tasting one of these amazing cupcakes.  They combine what I understand to be essential manly ingredients such as peanuts, pretzels and beer and turn a cupcake into something a REAL man is not ashamed to eat.  ‘Cause really…cupcakes are cute!  And what man eats something cute??  I know of none.

I will be honest–you could just stop with the chocolate stout cake.  The cake recipe makes a little more batter than is needed for the cupcakes so I ended up having five cupcakes that were only chocolate cake and uuummmm, yeah…AH-mazing.  I topped one with some simple homemade whipped cream and it was out of this world.  Just an idea if you don’t want to bother with the peanut butter cheesecake.  But may I suggest you bother??  Because it really is worth it.  The combination of the whipped chocolate ganache buttercream, chocolate stout cake and creamy peanut butter cheesecake is just out of this world.

Really, truly the PERFECT treat for any dad on Father’s Day.  Make them.  You will automatically become his favorite child.  Promise.

Chocolate Stout Cake recipe adapted from Epicurious 

Chocolate Stout and Peanut Butter Cheesecake Cupcakes
 
Ingredients
Chocolate Stout Cake
  • ¾ c. Guinness Extra Stout
  • 1 T. Instant Coffee Granules dissolved in ¼ c. Warm Water
  • 2 Sticks Unsalted Butter
  • ¾ c. Unsweetened Cocoa Powder
  • 2 c. All-Purpose Flour
  • 2 c. White Sugar
  • 1½ t. Baking Soda
  • ¾ t. Salt
  • 2 Large Eggs
  • 2 T. Pure Vanilla Extract
  • ½ c., plus 2 T. Sour Cream
Peanut Butter Cheesecake
  • 1 lb. (2, 8 oz. pkgs) Cream Cheese, softened
  • ¾ c. Firmly Packed, Light Brown Sugar
  • ½ c. Smooth Peanut Butter
  • ¼ c. Heavy Whipping Cream
  • 1½ T. Pure Vanilla Extract
  • 3 Large Eggs, room temperature
Whipped Chocolate Ganache Buttercream
  • 1 c. Heavy Whipping Cream
  • 1½ c. Bittersweet/Dark Chocolate Chips
  • 1 t. Pure Vanilla Extract
  • 3 Sticks Unsalted Butter, cut into tablespoon-sized pieces, softened
  • ½ c. Crushed Pretzels
  • ½ c. Chopped, Dry-Roasted Peanuts
Instructions
  1. Heat oven to 350 degrees. Line 35 regular size muffin tins with cupcake liners.
For the Chocolate Stout Cake
  1. In a medium saucepan over medium heat, bring stout, coffee and butter to a simmer. Add cocoa powder and whisk until mixture is smooth. Cool.
  2. In a large bowl, whisk together flour, sugar, baking soda and salt. In an electric mixer, beat eggs, vanilla and sour cream just until blended.
  3. Add stout-chocolate mixture to the egg mixture and beat until just combined, taking care the stout mixture is cool enough that it will not cook the eggs. Gradually add flour mixture and beat on low speed until just combined.
For the Peanut Butter Cheesecake
  1. Beat the cream cheese in an electric mixer until smooth. Add the brown sugar, peanut butter, heavy whipping cream and vanilla and beat until combined. Add the eggs, one at a time, beating just until combined.
  2. Place a scant 2 T. peanut butter cheesecake in the bottom of 30 of the muffin tins. Top with 2 T. of the chocolate stout cake. Bake for 20 minute or until a toothpick inserted in the middle comes out clean. Cool completely on a wire rack.
For the Whipped Chocolate Ganache Buttercream
  1. Place the chocolate chips in the bowl of an electric mixer. In a small saucepan, bring the heavy whipping cream to a boil over medium heat. Pour over the chocolate chips and let set for one minute before stirring from the center until chocolate is smooth and melted completely. Stir in vanilla. Beat the chocolate mixture on low until the bowl feels cool to the touch. Add butter and increase speed to medium-high until mixture is well combined, thickened and slightly whipped, about 2 minutes.
  2. Frost each cupcake with a VERY generous amount of frosting (I did a very thick layer of frosting) and top with crushed pretzels and chopped peanuts. Refrigerate overnight and let set out at least 5 minutes before eating.
Notes
Makes 30 chocolate stout and peanut butter cheesecake cupcakes and 5 chocolate stout cupcakes. Note: I made the chocolate stout mixture first, then the cheesecake and then finished the cake, just so the chocolate stout mixture had time to cool adequately.

 

 

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No-Bake Peach Mimosa Cheesecake Bars

I am so, so, SO excited to share this recipe with you guys.  I was trying really hard to come up with a peach recipe that wasn’t a pie or crisp and man, was I having some serious inspiration issues on this one.  I wanted something cheesecake-y but NOT baked…the less oven time in the summer, the better, you know what I mean?  So I finally had an idea for something fresh and light and just overall yummy.  I can honestly say that these peach cheesecake bars are one of my favorite things I have ever made, if not THE favorite thing.  Yeah.  Good.  Really, really, really, good.

The recipe started with this brilliant idea I had for a boozy peach sauce and then it evolved from there to include a buttery, crumbly (but not too crumbly!) shortbread crust and thick, creamy no-bake cheesecake filling.  I have to say I could have stopped with the peach sauce…I literally was licking the spoon on this one.  It has the perfect combination of warm spices, peach and citrus.  Divine.  Add in the no-bake cheesecake factor and this is pretty much the perfect summer dessert.

I can tell I will be making LOTS of trips to my farmer’s market this summer. 🙂

No-Bake Peach Mimosa Cheesecake Bars
 
Ingredients
Champagne Soaked Peach Sauce
Shortbread Crust
  • 2¼ c. All-Purpose Flour
  • ⅓ c., plus 2 T. Granulated Sugar
  • ½ t. Salt
  • 1½ Sticks Unsalted Butter, cold and cut into small chunks
  • 2 t. Pure Vanilla
  • 2 Large Eggs, lightly beaten
  • ½ c. Chopped, Toasted Pecans
Cheesecake Filling
  • 1, 8 oz. Pkg. Cream Cheese, softened
  • 7 oz. Sweetened Condensed Milk
  • 1 T. Pure Vanilla Extract
  • 4 oz. Whipped Topping (i.e. Cool Whip)
Instructions
For the Peach Sauce
  1. Make recipe as instructed previously for Champagne Soaked Peach Sauce (recipe was posted on May 30th), letting the peaches drain on a wire rack onto a cookie sheet. Make the sauce as instructed.
For the Shortbread Crust
  1. Preheat oven to 350 degrees. Line a 9x13 pan with foil, letting the foil hang over the edges to use as "handles". Grease the foil.
  2. Whisk together the flour, sugar and salt. Work in the butter with a fork or your hands (I prefer to use my hands) until it resembles fine crumbs. Stir in the eggs and vanilla until all ingredients are mixed together and then fold in the pecans.
  3. Gently press the mixture evenly unto the bottom of the foil-lined pan. Bake for 20 minutes and let cool completely. In the meantime, make the cheesecake filling.
For the Cheesecake Filling
  1. In an electric mixer beat the cream cheese until smooth. Beat in the sweetened condensed milk and vanilla until thoroughly combined. Fold in the whipped topping.
To Assemble
  1. Using the foil "handles", left the completely cool crust from the pan and gently place the crust on a large platter/plate. Spread the cheesecake filling evenly over the crust. Place the crust and filling in the fridge or freezer (I used my freezer) for about 10-15 minutes in order to allow the cheesecake filling to firm up slightly.
  2. Remove from the fridge or freezer and top the dessert with the drained peach slices (as seen in the pictures) and cut into squares. Drizzle each square with peach sauce.
Notes
Makes 12-15 squares.

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Bakery Review – My Daddy’s Cheesecake in Cape Girardeau

As I mentioned last week in my B&B Weekend post, we stopped in at a bakery called My Daddy’s Cheesecake while were out and about exploring Cape Girardeau and hitting up antique shops.  I did NOT expect the town to have a bakery, let alone one that offered all that this one did!  The building was very straightforward, nothing kitschy or frilly about it and kind of reminded me a of a Panera Bread or McCallister’s restaurant.  They did, in fact, have quite a menu of food other than dessert but that was NOT what I was there for–I had come to get a sugar high!

First of all, let’s just start with the selection.  They had not one, not two, not three, but FOUR bakery cases jam-packed with so many different, mouth-watering treats that I was immediately overwhelmed and thought “Holy crap, how am I going to decide!”.  We’re talking one whole case with only cheesecake (of course!), another with cupcakes, gooey butter cake slices, chocolate covered strawberries, cannoli, etc, another with muffins, cinnamon rolls, Italian pastries and yet another case pretty much devoted entirely to cookies…you name it, I’m pretty sure they had it!

So after a little (ok, a LOT of) deliberation, we made our choices!  So, here they are, in no particular order.  Ok, that’s a lie.  They are definitely in order, from least favorite to most favorite.  These are my selections, although Jeremy and I agreed on our top three.  Yay!   Ok, here we go!  (First, a picture of the spread!  I’m sure people thought we were absolute pigs!!)

First up in sixth place the Red Velvet Gooey Butter Cookie.  I chose this cookie because not only were there only two left (from a massive tray of them) the girl that was helping raved on and on about them.  I was excited.  And then I was sad.  These cookies were, in a word, horrible.  It was dry, crunchy and tasteless and I wanted so badly to spit it out but didn’t have a napkin.  I knew I should have gone with my gut and got the white chocolate macadamia nut cookie and I was *this close* to going back up to the counter and asking for a trade-in or something.  But I didn’t.  So here is the red velvet cookie, dead last.  Sigh.

Fifth, the baklava.  I love baklava.  LOVE.  But this just didn’t hit the spot for me.  It was ok, but a little dry and lacking some serious honey/gooey factor that is a necessary component of great baklava.  Not bad, just not outstanding.

Fourth, the Chocolate Raspberry Swirled Cheesecake.  It was decent but to be honest both the cheesecakes to me were more thick (solid?) and like a very firm ganache consistency than they were creamy.  The texture was just a bit off for me.

Third, the Amaretto Cheesecake.  Again, texture weird, but the Amaretto flavor redeemed it slightly for me–that was YUMMY.

Second, the Chocolate Ganache Cupcake.  I have to say this was a very good cupcake.  The cake was tender and fluffy, the chocolate frosting was delicious and the chocolate shavings on top were so yummy.  Only complaint was the massive tunnel of chocolate ganache inside the cupcake that had completely hardened.  A little awkward trying to cut into the cupcake but we managed!

And, drum roll please, first place goes to…the Cannoli!  Woo hoo!  This thing was deeeeeelicious.  I couldn’t stop eating it.  And I didn’t.  And I did not care.

So the desserts were a little less than stellar and seemed to be more style than substance but I’d really like to go back and try some other things, since they have such a variety!   And I heard people raving about the cinnamon rolls which were so huge and nearly sold out…I KNEW I should have tried one!  Oh well, next time.

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Gingerbread Cheesecake

Please excuse me for a moment while I declare this THE. BEST. CHEESECAKE. RECIPE. EEEEEEVVVVVERRRRR.

Ok, now that that’s out of the way…I made this cheesecake the other night with my friend Nicole.  She wanted to make it for her family for Christmas and I am SO glad she did.  It’s truly amazing, super creamy, has THE BEST gingerbread flavor and  is heavy on the molasses which I love!  And I have a newfound faith in water baths..we actually used one, after my ranting and raving that I didn’t think they actually made a difference.  Well, they DO.  There was not even a hint of a crack on the top of the cheesecake and I really believe it contributed to the creaminess of it.  Just divine.  Perfect if, say, you have a party this weekend…there might be a couple happening.  Just maybe.

(Recipe from Cooking Pleasures Magazine)

Gingerbread Cheesecake
 
Ingredients
Crust
  • 2 c. Finely Ground Gingersnaps
  • 6 T. Unsalted Butter, melted
  • 2 T. Granulated Sugar
Filling
  • 4, 8 oz. packages Cream Cheese, softened
  • ½ c. Light Brown Sugar, packed
  • ½ c. Granulated Sugar
  • 4 Eggs
  • ½ c. Sour Cream
  • ½ c. Molasses
  • 2 t. Ground Ginger
  • 1 t. Ground Cinnamon
  • ½ t. Ground Cloves
Topping
  • 1 c. Heavy Whipping Cream
  • ½ c. Powdered Sugar
  • ½ t. Pure Vanilla
  • 1 T. Rum (optional...but recommended)
Instructions
For the Cheesecake:
  1. Heat oven to 300 degrees. Grease a 9-inch springform pan and wrap outside of pan with a couple pieces of heavy-duty foil.
  2. Combine all crust ingredients in a medium bowl. Press into bottom and halfway up sides of springform pan. Refrigerate while you make the rest of the cheesecake.
  3. In the bowl of an electric mixer, beat cream cheese and both sugars until smooth and creamy. Add eggs, one at a time, mixing thoroughly after each addition. Add all remaining filling ingredients and mix until combined. Pour into crust.
  4. Place pan in a large baking or broiler pan. Add enough water to baking pan to come a couple inches (no more than halfway) up the sides of the springform pan. Bake for 1 hour and 30 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid.
  5. Remove cake from water bath; Remove foil. Cool on wire rack 1 hour. Refrigerate, uncovered, overnight.
For the Whipped Cream Topping:
  1. Beat heavy whipping cream in the bowl of an electric mixer on medium-high speed until stiff peaks form. Beat in powdered sugar, vanilla and rum. Spread over top of cooled cake.
Notes
Serves 20

Nicole mentioned, and I agree, that even though we cooked it for an hour and a half (five minutes longer than the recipe called for), it could have probably used another 5-10 minutes.  So, use your judgement.

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New Year’s Eve Party Mini Desserts

I have been in love with mini desserts for years.  They are just so darn cute and the fact that you don’t have to pick just ONE dessert but can in fact try several, due to their tiny size, is just awesome to me.  I love them so much that I actually used to cater desserts and only did miniature sizes.  It was so much fun and sometimes I really miss planning dessert tables for weddings or parties with loads of colorful, bite-size desserts!  Thank goodness for the holidays when I can unleash my creative baking skills (obsession?) on all my family and friends!

So, I thought what would be better for a New Year’s Eve party than mini sweets?!  Finger foods are VERY popular for New Year’s Eve parties and these desserts stay right with that theme.  Some of these are super easy (2-3 ingredients), which is great since you have no doubt been in the kitchen waaaayyyy too much between Thanksgiving and Christmas.  Also, another way to make easy miniatures is to bake up a normal 9×13 pan of brownies, blondies, cake, etc. and cut them small with a knife or fun-shaped, small cookie cutters or take any regular ‘ole cookie recipe and just make smaller than normal cookies (be sure to cook them for less time!).  Ok, let’s check out some other awesome tiny goodies from around the blogosphere:

First up, Mini S’mores Cakes.  How cute are these?!  Get a lot more mini ideas from Delish here.

I LOVE baklava.  Love it.  It was the one thing I was looking most forward to indulging in over the Christmas holiday. I’ve actually made Baklava Cups before and they are super good and MUCH less labor intensive than the traditional way.  See more ideas from Women’s Day here.

Mini Oreos.  Yum.

Mini Ice Cream Cookie Pops. How fun!  However, if you’re afraid of the ice cream melting before people can scarf them down, try it with buttercream frosting.

I love these Mini Peanut Butter Rice Krispie Treats.  Rice Krispie treats are sooo classic and just plain good.

Banana Split Bites.  Delicious and gorgeous.

Vanilla Bean Baby Doughnuts.  Perfect after a night of imbibing.

White Chocolate Raspberry Cheesecake.  One of my favorites.

Poptarts on a stick.  Totally awesome.  AND easy.

These Chocolate Salted-Caramel Mini Cupcakes look soooo rich and decadent.  Pure bliss.

Cut these yummy Red Velvet Brownies super small for bite-size treats.

These Lindt Mini Chocolate Trifles are adorable.  Use some larger shot glasses for the cups and think about switching up ingredients…caramel sauce for the fudge, brownies for the cookies, etc.

I have been making Brownie Tassies forever.  The only thing I do differently is top them with coffee buttercream and toasted, slivered almonds.  People will go nuts over these.

Ummm, excuse me but this Chocolate Covered Bacon Caramel Popcorn is dangerous.  Dangerous I tell you!!  And I am SO going to make it.

These Mini Cherry Pies are just down right pretty.  And begging to be eaten.

I love the playfulness of this Gumdrop Fudge.  Very festive and party appropriate.  Not to mention easy.  We like easy!

Well, hopefully this gives you some inspiration for whatever crazy New Year’s party you may be hosting or attending.  Tomorrow I’ll have my own recipe for Mini Doughnut Muffins!

 

 

 

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A Candy Cane Christmas

Nothing is more symbolic of Christmas than a candy cane and peppermint has been one of my favorite flavors for as long as I can remember.  I’ll never forget taking trips to see my Grandma who lived in Kansas City around the holidays and there was a little ice cream shoppe that had the most amazing hand-dipped candy cane ice cream.  I could hardly stand the three-hour drive from Springfield to KC in anticipation of that peppermint, creamy, frozen goodness!  Such a good memory.

So, I went searching for some awesome peppermint recipes and found so many, I almost didn’t know when to stop!  But I did manage to stop and I have quite the selection to share with you!  Not only are these desserts GORGEOUS but they are chocked full of peppermint goodness.  Make one of these for your holiday gathering this weekend!

 Layered Peppermint Cheesecake Cake

White Chocolate Peppermint Bark Cheesecake

Peppermint Crunch Truffles

Peppermint Meringues

Peppermint Brownies

Chocolate Peppermint Cookies

Peppermint Whoopie Pies

 

Candy Cane Cake Pops

Chocolate Peppermint Ice Cream Cake

Chocolate Peppermint Roll with Chocolate Ganache

Peppermint Ice Cream

Peppermint Mocha Kahlua Truffles

Vanilla Peppermint Cupcakes

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Homemade Christmas Candy

This past weekend I made homemade candy, which is probably my favorite thing to make in the kitchen.  I tried a couple of old recipes and a couple of new ones.  One of the new ones was out of a candy book that I have and unfortunately it was a total disaster.  It was supposed to be similar to a 3 Musketeers but was more like chocolate taffy.  The taste was great because I used my super delicious Mexican cocoa powder but the texture was way off.  I was soooo disappointed in the recipe but I’m not going to give up!  I think that is what I like about candy making, it can be a challenge and it’s fun to figure out why recipes went wrong and what to do right or change the next time.

Here is a small collection of candy recipes that I’d love to try this Christmas, from simple to a little bit more complicated.  The homemade Snickers bar and Coffee Toffee are totally calling my name…actually they ALL look good!  Which one would you like to try??

Chubby Hubby Truffles

Gumdrops

Coffee Toffee

Honey Vanilla Bean Marshmallows

Cherry Cordials

Pumpkin Spice Truffles

Peanut Brittle

Eggnog Fudge with White Chocolate and Walnuts

Chocolate Cheesecake Truffles

Chocolate Dipped Caramels

Oreo Truffles

Divinity

Homemade Snickers

Peanut Butter Cups

Candy Cane Marshmallows

Salt Water Taffy

Chocolate Covered Coffee Crackle Crunch

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Dark Chocolate Cheesecake for Christmas

I am more excited about this Christmas season than ever before!  And it’s mostly because I will be baking my way through the next 25 plus days and documenting every gloriously sweet moment on this blog!  Since there are so many awesome recipes I want to try right now, I’ll be posting a new one every Monday and Wednesday of the week from now until Christmas.  Most likely one will be something baked (cookie, cake, etc) and one will be unbaked (candy, party mix, etc).

I’ve decided to kick off all the festive baking with this amazing  Dark Chocolate Cheesecake with Cappuccino Ganache.  This thing is decadent and rich and worth every single calorie you will have to burn on the treadmill the next day.  You really can’t go wrong bringing chocolate to a holiday gathering because seriously, who doesn’t love it??

The only problem (well, ok there were two) I encountered with this cheesecake is that the butter in the cookie crust started seeping out of my springform pan for some reason (I have NEVER had that happen before–weird!) so I had to put a cookie sheet beneath it to catch it all. And problem number two was that I didn’t realize how much volume adding two cups of melted chocolate chips would add to this recipe so my 9-inch springform pan got very full…TOO full!  I’d advise you to use at least a 10-inch round springform pan.  And don’t freak if the top gets kind of funky and cracked; your just going to cover it with ganache anyway.  I torted mine to give it a nice even surface before spreading the ganache over it and in the end it turned out perfect!

What are you most looking forward to baking this Christmas season??  I’d love to know!

Dark Chocolate Cheesecake with Cappuccino Ganache
 
Ingredients
Dark Chocolate Cheesecake
  • 2½ c. Oreos, crushed (I did mine in a food processor)
  • 1 Stick Unsalted Butter, melted
  • 4, 8 oz. Packages Cream Cheese, softened
  • 1½ c. Granulated Sugar
  • ¾ c. Whole Milk
  • 4 Eggs
  • 1 c. Sour Cream
  • 2 T. Pure Vanilla
  • ¼ c. All-Purpose Flour
  • 1 c. Semi-Sweet Chocolate Chips
  • 1 c. Bittersweet Chocolate Chips
  • ¼ c. Hershey's Special Dark Cocoa
Cappuccino Ganache
  • 9 oz. Bittersweet Chocolate, finely chopped
  • 1 c. Heavy Whipping Cream
  • 2 T. Instant Coffee (or 1 T. Espresso Powder)
  • ¼ t. Cinnamon
Instructions
For the Cheesecake:
  1. Preheat oven to 350 degrees and grease a 10-inch springform pan.
  2. In a medium bowl, combine the crushed Oreos and melted butter and press evenly into the bottom of the springform pan, pressing the crust up onto the sides of the pan just a little.
  3. In a small bowl, melt the semi-sweet and bittersweet chocolate chips in the microwave at 20-second intervals, stirring between each, until the chocolate is completely melted and smooth. Set aside and let cool slightly.
  4. In the bowl of an electric mixer, beat the cream cheese and sugar until smooth. Blend in the milk and then mix in the eggs, one at a time. Beat in sour cream, vanilla, flour and cocoa until smooth. Beat in the melted chocolate and spread evenly into the springform pan.
  5. Bake for 1 hour. Turn the oven off and let the cheesecake cool in the oven with the door closed for at least 1 hour (I left mine in for 3 but if I'm pressed for time, I take it out at about 1 hour...it's supposed to help prevent cracking, if you care about that). Let cool completely and then chill in the refrigerator overnight.
For the Ganache
  1. Place the chopped chocolate and cinnamon in a medium bowl. In a small saucepan, heat the heavy whipping cream over medium heat. Bring just to a boil. In a separate bowl, dissolve the instant coffee in 3 tablespoons of the boiling heavy whipping cream and then add back to the rest of the heavy whipping cream in the saucepan. Pour the heavy whipping cream over the chocolate and stir until smooth. Let cool slightly to barely warm and almost room temperature. Pour over cheesecake by starting at the center of the cake and with a spoon, slowly smooth it out toward the edges and slightly over. Let cool completely and store in the refrigerator. Decorate with shaved white chocolate, if desired.
Notes
Serves 12-15.

 

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