Sunday, December 12, 2010

Chocolate Chip Cheesecake

My son, Owen was so excited to make this cheesecake with me, how could I say no? I let him take the lead in this recipe and WOW! We were not disappointed. For the school party we made these in mini muffin pans. We had several issues and would recommend sticking to the full sized version. This cheese cake is so simple and tastes AMAZING!

Chocolate Chip Cheesecake

Out of the kitchen of: Owen

1 ¾ C. Oreo Cookie Crumbs
1/3 C. Butter
¼ C. sugar

1 C. Sugar
3 (8 ounce) packages of cream cheese
2 tsp. Vanilla
3 eggs
1 C. Sour Cream
1 C. Mini Chocolate Chips

Preheat oven to 350 degrees. In a bowl combine crumbs, butter, and ¼ C. sugar. Press on bottom and 1.5 inches up sides of a 9 inch spring form pan; set aside.

In a bowl with an electric mixer at high speed beat cream cheese, remaining sugar, and vanilla until creamy. Beat in eggs, one at a time. Blend in Sour cream and chocolate chips.

Spread in prepared pan. bake at 35 degrees for about 60 minutes or untilcenter is set. Turn off oven leaving door slightly ajar. Leave cheesecake in the oven for 1 hour. Remove from and cool completely. Chill 4 hours or over night.

We made a chocolate ganache that we poured over the top before chilling. it was about 1/2 C. chocolate chips and a couple of TBLS. of cream melted together then poured over the top of the cheese cake.

Friday, December 10, 2010

Ande's Mint Puddles

My friend Shelby is the one who first brought these delightful mint cookies to my attention. Since then, I have taken these cookie just about every where! And they are ALWAYS a hit!

Even though I am not a big mint fan, I ADORE Ande's Mints. So when I found out that the little puddle of chocolate on top these cookies was indeed an Ande's Mint, I was ready to bake me some of my own.

Ande's Mint Puddle Cookies

From the kitchen of : Shelby R.
Ande's Mint Puddles

Preheat 350
1 pkg. Devils food cake mix
2 eggs
¾ C. shortening
½ tsp. Vanilla
2 boxes andies mints

Combine all ingredients except mints. Scoop by spoonfuls on to ungreased cookie sheet.
Bake for 8-10 minutes. Melt mint on top and spread. Cool completely before serving.

Thursday, December 9, 2010

Gooey Butter Cookies

I was completely surprised when one of the teachers at the school told me that these were one of the hot items of the night. I made like 60+ of these but almost didn't take them because they looked so boring to me. I asked my cute hubby more than once, "Are you SURE I should take these?" I guess it is a good thing I did!

I think these would be quite delightful in lemon flavor too.

Gooey Butter Cookies

1 (8 ounce) package cream cheese
1/2 cup butter, softened
1 egg
1 teaspoon Butter Extract
1 (18.25 ounce) package yellow cake mix
1/4 cup powdered sugar

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a medium bowl, cream together the cream cheese and butter. Stir in the egg and vanilla. Add cake mix, and stir until well blended. Refrigerate dough for 1-2 hours.

3.Roll into 1inch balls and roll the balls in the confectioners' sugar. Place 1 inch apart onto an ungreased cookie sheet.

4. Bake for 11 to 13 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

Wednesday, December 8, 2010

Carrot Cake Truffles

Well, I was up until 1am this morning making these delightful little balls. I first experienced the carrot cake version of these at my friend Laurel's 40th birthday party. I believe her brother brought them for her as a birthday gift.

As I had this upcoming party, I was helping cater, I asked if I could have the recipe. I couldn't believe how simple it was! When I envisioned these cute little truffles in my head, I thought, "Wouldn't it be darling if they had a cute little carrot on each truffle so that they would know what they were about to take a bite of?" These were a huge hit! I made about 125 of them, and they went very quickly! I think next time I will try homemade cake and frosting as I just think they would taste even better! You can do these in any cake flavor and any cake frosting.

Word to the wise, when dipping these cake balls in chocolate, have someone help you, and only dip a very small batch at a time, like 15. Then take more from the freezer and so on.

Carrot Cake Truffles

1 carrot cake made from a boxed mix, as directed
1 can of cream cheese frosting

white chocolate for dipping (almond bark)

Crumble the cake into a bowl while cake is still warm. Mix it with your electric beater or standing mixer to make sure it is well crumbled. Add the whole can of frosting and beat again. Using a small cookie scoop (about 1 TBL.) scoop cake mix onto a greased cookie sheet. Freeze for at least 2 hours. You can store the cake balls in a large Ziplock bag until you are ready to use them.

Melt your white chocolate in a double broiler. Adding a little bit of oil so it does not seize up. Start with 1 tsp. and add more if needed.

Dip cake balls in chocolate and place on a cookie sheet lined with waxed paper. Cover and refrigerate until ready to serve.

I made the cute little carrots on the top mine out of colored frosting, right after they were dipped and set.

Tuesday, December 7, 2010

Smore Cups

I fell in LOVE with this recipe at a friend's house. She was having a Pampered Chef party at her home. She is an AMAZING cook! And I just happen to share the fence with her. More than once I have called her and asked if I night trouble her for a missing ingredient or to barrow a baking tool. I love talking food with her and I always tell her, her and I make a dangerous combination! So tonight's recipe comes from her kitchen.
Here is a link to her Pampered Chef page. Christine P.

Smore Cups
From the kitchen of Christine P. (from Pampered Chef)

7 whole graham crackers (1 cup finely crushed)
1/4 C. powdered sugar
6 TBL. butter, melted
4 Hershey bars, divided ~ I used chocolate chips, as it cost less. (about 8 per cup, then melted about 1 cup + a little oil for the topping)
12 large marshmallows

1. Preheat oven to 350°F (180°C). Place graham crackers into a large resealable plastic bag. Finely crush into crumbs using Baker's Roller®;. Combine graham cracker crumbs, powdered sugar and butter in Small Batter Bowl. Using Small Scoop, place scant scoop of crumb mixture in each cup of Deluxe Mini-Muffin Pan. Press crumbs to form shallow cups with Mini-Tart Shaper. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.
2. Cut marshmallows in half crosswise using Professional Shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven to Stackable Cooling Rack; cool 15 minutes. Carefully remove cups from pan. Cool completely.
3. Break remaining candy bars and place in (1-cup/250 mL) Prep Bowl. Microwave on HIGH 1 minute-11/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 minutes-1 hour or until set.
Yield: 24 cups

Monday, December 6, 2010

Snowball Cookies

As promised, I am adding recipes as I am baking up a storm for my children's school Christmas Party. The first recipe I am whipping up is Snowball Cookies, also known as Russian Tea Cakes, or Mexican Wedding Cookies. In any case, I think they look just like little adorable snowballs. Perfect for the snowy Christmas Season!

Snowball Cookies
From the kitchen of: Thea

1 cup butter
1 teaspoon vanilla extract
6 tablespoons confectioners' sugar
2 cups all-purpose flour
1 cup chopped walnuts
1/3 cup confectioners' sugar for decoration

1.Preheat oven to 350 degrees F (175 degrees C).

2.In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.

3.Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. I also like to roll mine in the sugar a second time.

Saturday, December 4, 2010

Next Week...

This up coming week I have been asked to help make some treats for our children's school Christmas party. This party is a big deal! Everyone dresses up, Santa comes, The children preform. Magic fills the air, and you can find the most delicious treats ever in their beautiful kitchen. Such wonderful memories for our wee ones. I am looking forward to posting some of the yummy treats I will be creating next for their school. I hope to see you on here, baking up something yummy!!!

Snickerdoodle Popcorn

This stuff is so easy and inexpensive to make. And it tastes DELICIOUS! This would make a great neighbor Christmas gift, or would be great to take with you to a Christmas party. I hope you enjoy!

Snickerdoodle Popcorn

1/2 cup unpopped popcorn
Hot air popcorn popper

1/2 cup butter
1/2 teaspoon vanilla extract

2/3 cup white sugar
2 teaspoons ground cinnamon
1/4 teaspoon salt

Conmine Sugar, cinnamon, and salt in a zip lock bag and shake until combined. Pop popcorn in a hot air popper. While your popcorn is popping, melt the butter in a bowl in the microwave. Remove melted butter from microwave, add vanilla, and stir.

You are going to need to work kind of fast here. Pour the butter over the popcorn, and stir until the popcorn is evenly coated. Then shake the cinnamon sugar over the bowl of popcorn, a little at a time stirring frequently until it is all combined and evenly coated and enjoy. :)