Cheesecake

Half Recipe

(6-8 Individual Cheesecakes or 30 mini Cheeseccakes)

2 8oz Bars of Cream Cheese

1/3 and 1/2 Cup Sugar

1/8 Cup Corn Starch

1/8 Cup and 1/4 Cup Heavy Whipping Cream

1.5Tsp Vanilla Extract

1 Egg

In a food processor or mixer combine 1 Bar of Cream Cheese, 1/3 Cup Sugar and 1/8 Corn Starch until combined. Add 1 more Bar of cream cheese and combine. Add Heavy Whipping Cream, 1/2 cup Sugarand Vanilla Extract and combine. Finally add 1 Egg and combine. Pour mixture into individual graham cracker crusts and bake in a water bath for 25-30min in a 350degree oven. Or pour batter into a mini muffin tin lined with paper cups and some graham cracker crust and bake for 10-15minutes,

Full Recipe

(8-9inch Spring Form Pan)

4 8oz Bars of Cream Cheese

2/3 and 1 Cup Sugar

1/4 Cup Corn Starch

3/4 Cup Heavy Whipping Cream

1 Tbs Vanilla Extract

2 Eggs

In a food processor or mixer place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch and combine. Then beat in the remaining 3 packages of cream cheese. Next add 1 1/3 cups of the sugar, the vanilla extract and heavy cream and combine. Blend in the eggs, one at a time, beating the bating only until completely blended. For an 8inch spring form cake bake about 1hr-1:15hr at 350 in a water bath.

Gluten-Free: Skip the graham cracker crust for a great gluten free dessert. Add some ground nuts to the top of the cheesecake if you still want a little crunch.

 

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S'more Fudge

Recipe:

1 14oz can Sweetened Condensed Milk

1 12oz-14oz bag semi sweet chocolate chips

1 Bag mini marshmallows

6-8 Graham Crackers

In a small sauce pan melt chocolate and sweetened condensed milk together till almost boiling and completely melted. Pour into a bowl and add marshmallows half at a time. Pour over a pan that is lined with graham crackers. Pat down with hands that are slightly greased. Top with another layer of graham crackers or graham cracker crumbles. Push the top layer down firmly so it sticks. Let chill for at least 2hrs till firm. ENJOY!!

 

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Oreo Brownies

Since I am not a very technical type of baker, I have found an easy forumula to develop new dessert recipes and create things that are highly addictive and just plain DELICIOUS.

Here is the formula: Take two things you love AND SMASH THEM TOGETHER!!

Sounds simple enough, right?! It’s a marriage of two already delicious things coming together to create a new and possibly even more delicious creation.

So Oreos?...check...Brownies?...check...Oreo Brownies?? Ah ha! Why the hell not!!!

RECIPE:

1 package Brownie Mix

1 sleeve Oreo Cookies

     Prepare your favorite brownie mix to the packaged instructions. Put in the pan you wish to bake them in (i.e. 13by9, muffin tin) split oreo’s in halves and thirds and push down into batter. Bake immediately until brownies are cooked through and ENJOY!!

NOTES:

• Bake brownies immediately after adding the oreos, if the batter sits too long with the oreos in it the cookies will start to disintegrate and will create a brownie mess when you bake it. Believe me, I know :/
• I like slightly bigger chunks of oreo so you really bite into an oreo. 

 

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Brownie Bites with Caramel Centers

RECIPE:

1 Package Brownie Mix

24 Frozen Rolos

Prepare the brownie mix to packages instructions. Grease a mini muffin pan and fill each cup 3/4 of the way full with batter. Insert an unwrapped frozen rolo into the center of each cup and cover with batter. Bake at 350 for 10-12 minutes. Let cool completely in the pan and remove by inserting a knife into the cup, on the side and pop out the brownie bite. Enjoy!!

NOTES:

• WATCH THE VIDEO, THERE ARE SOME SUBTELTIES THAT MAKE THIS PROCESS EASIER

 

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Peanut Butter Cookies

RECIPE:

2 C flour

1/2 tsp baking soda

1/4 tsp salt

1&1/4 C Dark brown sugar (packed)

1&1/4 C sugar

2 sticks (1 Cup) Salted butter, softened

3 Large eggs

1 C Creamy Peanut Butter

2 tsp Vanilla

Whisk together dry ingredients in medium bowl. Than in large bowl combine sugars, and butter and cream with a mixer.  Continue by adding eggs, PB, and vanilla a mix until mixture is light and fluffy. Add flour mixture at a low speed, mix until combined but do not over mix. Drop rounded spoonful’s onto a parchment lined cookie sheet. Use a wet fork to make crisscross pattern on the cookies and bake at 300 for 15-22min, don't over bake! Let cool, serve and ENJOY!

NOTES:

• For thicker cookies, refrigerate dough for a minimum of 1 hr.

 

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Grandma Bea’s Peanut Butter Pie

RECIPE:

1 GrahamCracker Crust

½ cup Peanut Butter

4oz Cream Cheese

1 Cup Powdered Sugar

1 8oz container Whip Topping

Combine peanut butter, cream cheese and sugar together with a mixer or food processor.  Gentle fold this mixture into the whip topping until smooth and completely combined.  Put in pie crust, level filling with a spatula and let chill at least 2hrs in the fridge.  The longer the better though!  Serve straight out of the fridge and ENJOY!!

 

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Banana Bread Recipe

RECIPE:

1/2 cup Buttermilk

2/3 cup Melted Butter

2 Eggs

1.5 tsp Vanilla Extract

1.5 Cups Mashed Bananas

1 tsp Salt

1+1/3 Cup Sugar

2+2/3 Cup Flour

2 tsp Baking Powder

1.5 tsp Baking Soda

Mix together buttermilk, butter, eggs, vanilla extract and bananas in a bowl. In a separate bowl combine salt, sugar, flour, baking powder and baking soda. Mix the wet and the dry ingredients together and stir untill just combined. Pour into a loaf pan that has been sprayed with cooking spray. Bake on 350 for 50-60minutes, until a tooth pick comes out clean from the center of the loaf. Remove from pan and let cool on a cooling rack. Enjoy! 

** For muffins, pour batter into a muffin pan that has been sprayed with cooking spray. Bake at 350 for 25-35 minutes. Remove and let cool on a cooling rack. Enjoy!!

 

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Chewy Coco Pebble Bars

RECIPE:

1 11oz box of Coco Pebbles

¾ cup light corn syrup

3 Tbs Butter

1 12oz bag semi sweet chocolate chips

1 10oz bag Peanut Butter Chips

1 10.5oz bag Mini Marshmellows

Bring corn syrup, butter and chocolate to a boil in a small sauce pan.  Once it starts to boil immediately remove from heat and add to Coco Pebbles.  Stir until combined and add Marshmallows, once those are combined add peanut butter chips and mix till everything is distributed evenly.  Spread into a greased 9 by 13 dish and pat down to condense.  Let sit for 2 hrs at room temp or 1 hr in the fridge.  Cut into bars and ENJOY!!

 

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Berry Keylime "Cheesecake"

A cheesecake with no cheese?! 

Now that's just silly talk...

Or is it?

While developing recipes for Dannon's Oikos Greek Yogurt I played around with the idea of making something sweet instead of savory out of the yogurt. But experimenting in the baking world usually means I end up frustrated, covered in flour, downing my 3rd glass of wine....

Well not this time!! This time (and maybe only this time) I am a genius! Or at least I created something edible ;)

RECIPE:

Crust:

9 Graham Crackers

2Tbs Sugar

4Tbs Butter, melted

Filling:

2 containers Oikos Key Lime Greek Yogurt

2 containers Oikos Strawberry or Raspberry Greek Yogurt

4 eggs

1 can sweetened condensed milk

4Tbs All Purpose Flour

Pulse graham crackers, sugar and butter in a food processor. Pat mixture into the bottom of a 9inch spring form pan. Set aside. In a bowl combine 2 containers of Key Lime Greek Yogurt, 2 eggs, 2 Tbs flour and half of the sweetened condensed milk. In a separate bowl combine the Berry Greek Yogurt with the remaining eggs, flour and sweetened condensed milk.  Add red food coloring to the Berry mixture and green to the Key Lime mixture if desired.  Pour Berry mixture on top of the crust, then slowly pour the Key Lime mixture on top of that. Bake at 350 for 35-40 until the center is set and edges are fully cooked. Refrigerate for at least 3 hour or over-night. Serve and enjoy!!

 

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Cookie Dough Truffle

It’s a relief to know that every now and then a crazy idea of mine actually works out in the kitchen. You see, I have a tendency to experiment...

...as in, mess up perfectly good recipes (especially if I’m baking).

I get unshakeable ideas in my head that simply will not go away! And yes, sometimes they don’t quite work. But, there are other times when they just, well, WORK! This time--oh baby!--it just WORKED!

3 ingredients...TOTALLY RIDICULOUSLY GOOD! The joys of experimenting!

Cookie Dough Truffle

Ingredients:

• One twelve-ounce box of Entenmann’s Original Recipe Chocolate Chips Cookies
• 4 ounces cream cheese
• 10-12 ounces milk chocolate

Directions:

1. Combine the cookies and cream cheese in a food processor, and process until the mixture forms one dough-like ball. Let the mixture chill in the refrigerator for 1 hour or in the freezer for 15 minutes.
2. Remove the mixture from the refrigerator/freezer and roll it into 1-inch balls, then place the balls back in the refrigerator for 30 minutes or the freezer for 15 minutes.
3. Make a double boiler by filling a sauce pan with about an inch of water and allowing it to simmer; then place a glass or metal bowl on top of it. Place the chocolate in the bowl and stir until melted.
4. Remove a couple of balls from the refrigerator at a time, then drop them in the chocolate. Remove them with a fork, shake off the excess chocolate, and set them on wax paper or a Silpat.
5. Place the finished truffles in the refrigerator to set. Remove them when ready to eat, and enjoy!

Notes:

• If the dough balls are falling apart when you dip them in the chocolate, let them chill for longer and then try again.
• The more chocolate you shake off when scooping the balls out of the bowl of chocolate, the less of a puddle will form under the ball when it is hardening up.
• If you don’t have wax paper or a Silpat, spray a baking sheet or tin foil with cooking spray and place the finished balls on it.
• I like these right out of the fridge because the chocolate is harder and gives you more of a bite. However, they're good at room temperature, too--just softer.

: @NikkiDinki

: @NikkiDinkiCooking

 

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