Thursday, September 18, 2014
These were a tasty treat! The filling is creamy and the cookie layers create a perfect combination. Make sure you have someone to share with or you will end up eating the entire pan...unless you want to eat the entire pan...and I wouldn't blame you at all!
This recipe makes 12-18 servings.
Cookie dough (this recipe is slightly too much, so I made 1 dozen cookies and used the rest of the dough for the bars):
1/2 C butter, softened
1/2 C shortening
1 C sugar
1 C brown sugar
2 tsp vanilla
1 tsp baking soda
1 tsp salt
3 C flour
1 C chocolate chips
Cream Cheese Filling:
8 oz. cream cheese, softened
1/4 C sugar
1 tsp vanilla
Preheat the oven to 350.
Lightly grease a 7"x11" or 8"x8" baking dish.
To make the cookie dough, begin by creaming together the butter, shortening, sugar, and brown sugar.
Stir in the eggs and vanilla.
Add the baking soda, salt, flour, and chocolate chips and stir until just combined.
Set the cookie dough aside.
In another bowl, cream together the cream cheese filling ingredients with a mixer.
Spread 2/3 of the cookie dough into the bottom of the pan.
Cover with the cream cheese mixture.
Flatten the remaining dough into circles and place on the top of the cream cheese mixture (leaving small parts of the cream cheese exposed).
Bake for 25-30 minutes until the cream cheese mixture is firm but still slightly "jiggly" in the middle and the cookies on top begin to look golden around the edges.
Let the bars cool completely before cutting and serving.
This is adapted from recipe I got from an unknown friend a long time ago (if it from you, please let me know!)
Tuesday, September 16, 2014
This cheesecake was my husband's birthday dessert request. It turned out to be an extremely deliciously decadent dessert that you just couldn't stop eating!
Making a cheesecake was a lot simpler than I though it would be and I look forward to many more in the future!
This recipe serves 6-8.
9 oz. Oreo cookies, ground into fine pieces
4 TBSP butter, melted
24 oz., cream cheese, softened
1 C sugar
1 tsp vanilla
1 C heavy cream
Fun size Snickers bars (a bag full - around 1.5 lbs.), cut into smaller squares (each piece is cut into 6-8 smaller pieces)
fudge dessert/ice cream topping
You will also need a 9.5"-10" springform pan to make any kind of large cheesecake.
Preheat the oven to 325.
Combine the Oreo crumbs and butter together.
Press the Oreo crust mixture into the bottom and about halfway up the sides of the pan.
In a separate bowl, use a mixer on medium speed and cream together the cream cheese and sugar for about 1-2 minutes.
Mix in the eggs one at a time.
Add the vanilla and cream and beat the mixture for another 3-4 minutes on medium speed.
Using a spoon or a spatula, fold in 1 1/2 C of the Snickers pieces.
Pour the mixture into the crust lined pan.
Bake for 1 hour + 15-25 minutes until the cheesecake looks slightly done but can still "jiggle" in the middle.
Allow the cheesecake to cool to room temperature.
Sprinkle the remaining Snickers pieces on top and drizzle with the chocolate sauce.
Refrigerate for a minimum of 4 hours before slicing and serving.
This recipe is altered slightly from showmenan.blogspot.com.
Tuesday, May 20, 2014
My sister-in-law came and spent the other day with us. She spent time playing with the cutest little boy in the world and she made us some tasty muffins for dessert. These muffins are sweet from the three bananas and are chocolatey and rich and were the perfect way to end our evening!
This recipe makes 12-18 muffins.
3 large bananas
3/4 C sugar
1 large egg
1/3 C unsweetened applesauce
1/2 C whole wheat flour
1/2 C all-purpose flour
1/2 C cocoa powder
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 1/2 C mini chocolate chips
Preheat the oven to 375.
Line muffin tins with paper liners or a light layer of cooking spray.
Mash the bananas in a large bowl.
Mix in the sugar, egg, and applesauce.
Combine the flours, salt, baking soda, and baking powder in another bowl.
Stir the dry ingredients into the wet ingredients until they are just moistened.
Gently fold in the chocolate chips.
Evenly divide the batter among the muffin tins - the tins should be about 3/4 of the way full.
Bake them for 20-25 minutes until a toothpick comes out clean.
Remove the muffins from the oven and the pan and let them cool on a wire rack.
Save any uneaten muffins in an airtight container or bag.
This recipe has been slightly adapted from www.handletheheat.com.
Thursday, May 15, 2014
Another homemade seasoning on the menu! This fajita seasoning did not disappoint. It was so much tastier than any store bought fajita mix I have ever used.
I love having homemade seasonings in my pantry. They taste better and are so much better for you. I just store mine in glass canning jars or extra glass jars I have saved and sanitized from other foods. I added this fajita mix to my homemade collection including homemade taco seasoning and homemade pumpkin pie spice.
2 TBSP corn starch
4 tsp chili powder
2 tsp kosher salt
2 tsp paprika
1 tsp sugar
1 tsp onion powder
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp cayenne pepper
Combine all ingredients in an airtight jar or container and store at room temperature.
Use for any fajita dish!
This recipe is adapted from simplyscratch.com.
Monday, May 12, 2014
After I posted the Two-Ingredient Pancakes, a friend of mine suggested these Greek Yogurt Pancakes. I am so glad she did, too! These pancakes are fluffy but thick and sure filled myself and my little guy up this morning.
I topped mine with butter and honey and it added the perfect amount of sweetness to the pancakes. This recipe makes a small batch, so it is perfect when there are only two of us to make breakfast for most mornings!
This recipe makes about 6 small pancakes.
1, 5.3 oz container or 2/3 C of plain Greek yogurt
1 tsp baking soda
1/2 C flour (either 100% all-purpose or 1/2 whole wheat and 1/2 all-purpose)
1/2 tsp cinnamon (optional)
Combine all ingredients in a medium mixing bowl (the batter will be really thick).
Spoon the batter onto a hot griddle (on medium heat) and spread it out a little bit.
Cook for 1-2 minutes on each side until the pancake is cooked through.
Serve warm with your favorite toppings.
This recipe is from my friend, Emily, and I added the cinnamon (because I love cinnamon in all my breakfast foods :-)
Thursday, May 8, 2014
These are tasty, easy bars to make using real ingredients. They are not full of sugar but satisfy a need for a little afternoon snack.
This recipe makes 9 bars.
1/2 C honey
1/3 C peanut butter
1 TBSP butter
1/2 tsp vanilla
2 C oats
1/2 C honey roasted peanuts
1/4 tsp cinnamon
Preheat the oven to 300.
Line the bottom and sides of an 8"x8" baking pan with parchment paper.
In a mixing bowl, mix together the oats, peanuts, and cinnamon.
In a small saucepan on medium heat, melt together the honey, peanut butter, and butter.
Add the melted mixture and the vanilla to the bowl of dry ingredients.
Mix together completely.
Spread in an even layer in the parchment paper in the baking dish.
Bake for 22-25 minutes until golden.
Let the bars cool and cut into 9 squares.
If you do not let the bars cool, they will be really crumbly...so patience is a key here! They become more solid (but not too hard) in the fridge.
Store leftover bars in an airtight container in the fridge.
This recipe is adapted from peanutbutterandpeppers.com.