Cheesecake Filled Chocolate Easter Eggs It's hard to believe Easter is just around the corner. This year is going too fast for me to keep up! I swear it felt like yesterday that I was laughing at how quickly the Easter displays went up to replace the Christmas stuff at the beginning of the year, it has managed to creep up on me. My days are getting busier and busier, so I am easily drawn to the simpler, quicker desserts that I can pull together at the last minute. This recipe could not be any easier; there's no baking involved and it takes hardly any time to create these cute Cheesecake-Filled Chocolate Easter Eggs with a 'yolk' made of passionfruit sauce. I took it as a compliment when Lisa (who hates eating eggs) said that these looked so much like real eggs that she was a little creeped out by them. I used my regular chilled cheesecake filling recipe for this, and made up a sauce using passionfruit pulp, apricot jam and a little bit of butter. Alright, I admit I may have taken a few too many photos of these little treats.
Pumpkin Chocolate Cheesecake Bars Now that school's back in session and I don't have oodles of free time like I did over the summer, I miss my precious baking time dearly. Although I've been exhausted every night as I adjust to my new routine, I find that baking is a cathartic way to unwind when I come home from a long day. These Pumpkin Chocolate Cheesecake Bars could not be more fall-ish. A few people I shared them with said that they taste like Halloween. My grocery store didn't have chocolate wafer cookies, so I bought a pack of Oreos, and using a lifetime of experience, carefully separated them so I could use just the side with no filling for the crust. Pumpkin Chocolate Cheesecake BarsAdapted from Everyday BakingPrintable Recipe For the Crust:20 chocolate wafer cookies, (half a 9-ounce package)2 tablespoons sugar4 tablespoons unsalted butter, melted 1. 2. 3. 4. 5. 6. 7.
Apple Pie Baked in the Apples | Chronicles of a Domestic Dilettante As you all know, I am very much a beginner in the kitchen. So when my friends assigned both appetizers AND dessert to me for this year’s Thanksgiving, I was in full panic mode as I didn’t want to ruin our entire Thanksgiving dinner. Dessert, afterall, is the most important part of the meal. Furthermore, I was instructed that store-bought items were not welcome – because we all know I was already planning a trip to Whole Foods. After consulting Pinterest for some Apple Pie recipes, I came across this recipe for Apple Pie Baked in the Apple – I thought it was a nice blend of simple instructions and a gourmet look. I’m always a fan of things that look more impressive than they actually are. Step 1: Cut off the top of 4 apples off and discard. If you’re a skilled interior apple excavator, salvage as much as you can so you can use it for Step 2. This recipe will make 4 baked apple pies (in the apple). Step 2: Remove skin from remaining apple(s) and slice very thinly. How neat does that look?
Cheesecake Cookies Cheesecake! In handy, portable, splendidly delicious bites! Go ahead, bake some up today. I know you want to. Printer-FriendlyHow to make Cheesecake Cookies: 3/4 cup butter, softened 3 ounces cream cheese, softened 3/4 cup sugar 4 teaspoons lemon peel, shredded 2 tablespoons lemon juice 1 teaspoon vanilla 2 cups all-purpose flour 1/3 cup finely chopped pecans 1/3 cup crushed graham crackers In a medium-size mixing bowl, beat butter and cream cheese. Mix in flour with a spoon. Prepare pecans and graham crackers. Spread half of the pecan/graham cracker mixture on a piece of wax paper. Shape and roll cookie log, coating in crushed nut-crumb mixture. Repeat with second half of dough. I use extra-long pieces of waxed paper and just twist the ends to seal. Chill for about two hours in the fridge, or about 30 minutes in the freezer then slice into lovely little cheesecake rounds. (You can eat one now if you want.) Place cookies on lightly greased cookie sheets. Now you can eat them all.
Pumpkin Cream Cheese Truffles Thursday, October 30, 2008 Pumpkin Cream Cheese Truffles **UPDATE** I originally made these in 2008, back in my early stages of blogging. There seems to be a renewed interest in them, and since it had been 3 years since I made them, I decided to make them again and have a new photo shoot. You get new pretty pictures to look at, I get to eat these truffles again. It’s a win/win situation. I tried to come up with a creative/catchy title for this post. The mixture is really soft, and I highly suggest putting it in the fridge before for 30 minutes or so until you roll them into balls. PrintSave Pumpkin Cream Cheese Truffles Yield: Approximately 18, depending on how large or small you roll them. Ah yes… the old point & shoot pictures.
Brickle A few weeks ago, I went to a barbeque. On the table there was plate of what looked to be a chocolate type dish that was crumbled up. I grabbed a piece, ate it, had eight more pieces, and then went on a mad hunt throughout the barbeque to see who brought the stuff and how much I would have to pay them for the recipe. After not too much work I tracked it down, and trust me. You want to make this. What’s fantastic about this stuff is many things. Directions 1) Line a rimmed baking sheet with foil. 2) Then layer in crackers. 3) Melt the butter in a saucepan and then stir in the brown sugar. 4) Once it has simmered for a few minutes, pour it straight on the crackers. 5) Next, stick your baking sheet in the oven at 325 degrees for 5-10 minutes. 6) When you take it out of the oven, pour the chocolate chips on the tray right away. 7) Meanwhile, crumble up some heath bars. 8) After 5 minutes, use a spatula to spread out the chocolate and make the chips flat. 11) Then just bust the stuff up! Ok. Um.
www.thesweetslife.com/2011/08/cheesecake-stuffed-strawberries.html These aren't anything complicated. With five ingredients, they take only a few minutes to put together. In fact, these were probably the least time-intensive food at my Cheesecake Extravaganza. You don't have to throw a cheesecake party to serve these....I imagine they'd be welcomed just about anytime! Next time, I'll make more... this was the first food to go at the Cheesecake Extravaganza, and with good reason! Cheesecake Stuffed Strawberriesfrom Nutmeg NannyIngredients: -1 lb large strawberries -8 oz. cream cheese, softened (can use 1/3 less fat) -3-4 tbsp powdered sugar (4 tbsp for a sweeter filling) -1 tsp vanilla extract -graham cracker crumbs Directions: 1.
Chocolate Cupcakes with Peanut Butter Cookie Dough "Frosting" Recipe This past Friday night was meant for celebrating. The weather was sit-out-on-the-deck-in-the-cool-evening-breeze perfection. Friends gathered from all around the city with chips and salsa and salads and popcorn and laughter and stories to share. The fire pit was aflame. The candles were lit on this (gluten free and vegan) carrot cake. And a very special birthday girl turned the big 3-0. Friends, meet Stacey. Read more TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. Did I mention on here that I’m leading an Easter choir at my church?! I’m kind of over the moon about it. Anyway, warm wishes coming your way for a good weekend ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. Read more But amongst the thousands of recipes out there using coconut oil, I think I have discovered a new favorite. Read more That recipe is coming on the blog tomorrow.