I love to Bake! Try these cookies..They are ooohh so yummy. I got the recipe from My Baking Addition. You can visit the site if you would like to watch her video…
Gadget lovers! Cookie scoop..Click the link above
Cherry Cheesecake Cookies
1 1/4 cups finely crushed graham crackers (about 1 sleeve)
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 sticks (12 tablespoons) unsalted butter, softened
1/2 cup packed light brown sugar
1 egg, separated
4 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
For Topping use Cherry Pie filling
Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
In a large bowl, whisk together the graham cracker crumbs, flour and baking powder.
In a medium bowl, with an electric mixer, beat together the butter and brown sugar until light and fluffy; about 2 minutes. Add the egg white and beat until well combined.
Stir graham cracker mixture into butter mixture until just combined.
In another medium bowl, beat together the cream cheese and granulated sugar until combined. Add in egg yolk and vanilla and mix until smooth.
Using a medium cookie scoop (about 2 tablespoons), scoop out the cookie dough and place on prepared baking sheets. Flatten slightly, pressing your thumb or a round measuring teaspoon into the center of the ball to create a small bowl shape. Repeat with the remaining dough.
Spoon or pipe the cream cheese mixture into the indents of the cookies.
Bake in preheated oven for 12 minutes or until the filling is barely set and the cookies are lightly golden.
Allow to cool 5 minutes on the baking sheets before removing them and cooling completely on a wire rack.
Spoon cherry pie filling onto cooled cookies just before serving.
I didn’t bake the cheesecake in the photo..It’s a random free picture. I wanted to share the Cheesecake Bible I have ordered from Amazon. It has 200 cheesecake recipes. If you’re a cheesecake lover like I am, then It’s a must have. Click the link below.
White Chocolate Cheesecake
1/2 cup butter softened
3/4 cup sugar, divided
1-1/2 tsp. vanilla, divided
1 cup flour
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3 pkg. (4 oz. each) BAKER’S White Chocolate, broken into pieces, melted, cooled
2 cups fresh raspberries, or fruit of your choice
Heat oven to 325°F.
Beat butter, 1/4 cup sugar and 1/2 tsp. vanilla in small bowl with mixer until light and fluffy. Gradually beat in flour until well blended; press onto bottom of 9-inch springform pan. Prick with fork. Bake 25 min. or until edge is lightly browned.
Beat cream cheese, remaining sugar and vanilla in large bowl with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with raspberries, strawberries or a fruit of your choice just before serving.
The sky is the limit with a cheesecake. I added a few random photos to show what options you may have for a topping once your cheesecake is ready.
24 whole Oreo cookies
6 tbsp. melted butter
Pinch of Kosher salt
4 (8 oz.) packages of cream cheese, softened to room temperature.
3/4 cup granulated sugar
1/2 cup packed light brown sugar
4 large eggs
1/4 cocoa powder
9 oz. bittersweet chocolate, chopped and melted
1/4 tsp. Kosher salt
Preheat oven to 350 degrees F and position a oven rack in the middle of the oven.
Make crust: In a large Ziploc bag or food processor fitted with a metal blade, crush or blend Oreo’s until fine crumbs form.
Transfer to a bowl and pour in melted butter.
Add salt and stir until crumbs are completed coated and moist.
Make Cheesecake: In a large bowl using a hand mixer ( or in a bowl of a stand mixer using the paddle attachment). beat cream cheese, sugars ,cocoa powder and salt until smooth. Add eggs one at a time, beating well after each addition. Fold in melted chocolate.
Coat a 9 inch Springform pan with cooking spray and press Oreo mixture into pan and 1/3 of the way up the sides, packing tightly. Pour cheesecake filling over crust.
Bake until cheesecake is only slightly jiggly in the center, 1 hour to 1 hour and 15 minutes. If you want to use a water bath to ensure cheesecake top does not crack, wrap the outside of the pan in aluminum foil and place in baking dish. Place on oven rack and pour enough boiling water to reach halfway up the pan.
When done remove cheesecake from water and unwrap foil.
Cool to room temperature, and refrigerate for 4 hours uncovered.
Tips: Partially open oven when done and cool in oven 30 minutes. Allow to cool outside of the oven until room temperature. Run a spatula around the edges.
This cheesecake is rich and delicious…
Click the link below for Springform pans!
I had to work today so I didn’t prepare my usual Christmas dinner. However, I was craving a chocolate cake. I am a fan of this chocolate buttercream icing so I decided to share the recipe for the icing with you. You can use it on a vanilla cake, or white cake. I just so happen to love chocolate.
Chocolate Buttercream Frosting!
1 1/2 cups of butter(room temperature )
3 3/4 cups white powdered sugar
2/3 cup unsweetened cocoa powder
3 -5 tbsp half and half
In a bowl of an electric mixer fitted with the paddle attachment, whip the butter on moderately high speed until fluffy. Sift in cocoa powder, then add powdered sugar, 3 tbls half and half and vanilla. Mix on low speed until combined. Scraping down the sides of the bowl as needed. You can mix in up to 2 additional tbls of half and half if desired. Increase mixer to med – high and whip until fluffy.
And of course I love shopping on Amazon. I have been wanting a Blue Jean skirt..
Found a nice one. Take a look, click the link below. Or follow my fb page at.
Easy Double Chocolate Chip
2 cups (12 – ounce package)
Nestlé toll house semi sweet chocolate morsels, divided
1/2 cup butter (1 stick butter )
Cut into pieces
3 large eggs
1 1/4 cups all purpose flour
1 cup sugar
1 teaspoon vanilla
1/4 teaspoon baking soda
1/2 cup chopped nuts
Preheat oven to 350 ,Grease a 13×9 -inch baking pan
Melt 1 cup morsels and butter in a large saucepan over low heat; stir until smooth. Remove from heat. Stir in eggs. Stir in flour, sugar, vanilla and baking soda. Stir in remaining morsels and nuts. Spread into prepared pan. Bake 18 to 22 minutes or until center comes out slightly sticky. Cool completely in pan on wire rack. Cut into bars.
1 deep dish pie crust ..
1 8 oz. package cream cheese (softened)
4 large eggs (divided)
3/4 cup sugar (divided)
1/4 teaspoon salt
2 teaspoons vanilla (divided)
1 1/4 cups chopped pecans
1 cup light corn syrup
Prepare pie crust (from scratch or store bought)
Beat cream cheese, 1 egg, 1/2 cup sugar, 1tsp vanilla
and salt at medium speed with an electric mixer until
Pour cream cheese mixture into pie crust and
sprinkle evenly with pecans.
Whisk together corn syrup and remaining 3 eggs, 1/4
cup sugar, and 1 tsp. vanilla. Pour mixture over pecans
Place pie on a baking sheet.
Bake at 350 on lowest oven rack 50 to 55 min. or until
pie is set. Cool on a wire rack 1 hour or until completely cool.
Serve immediately or chill up to 2 days.
Pie racks, click the link below
Check out these beautiful hanging snowflakes!
I know it’s kinda late, but you can always add them to your decorations.
Great idea to hang them above your window.