Cheesecake Brownie Hearts

In honor of Valentine's Day, I thought it would be a great idea to make brownies in heart shaped pans.  They sell them in almost any grocery or party store.  I even saw them in a drug store the other day.  I found the silicone ones which are great for easy removal, but a metal one will work just as well.  If you can't find them then a regular muffin tin works just as well or a brownie pan.

Ingredients:
Brownies:
1/2 cup vegetable oil
1 cup white sugar
1 teaspoon vanilla
2 eggs
1/2 cup all purpose flour
1/3 cup unsweetend cocoa powder
1/4 teaspoon salt

Cheesecake topping:
1 8 ounce package cream cheese
1 egg
1/3 cup white sugar

Directions:
Preheat oven to 350 degrees.  Well grease whatever pan you are using, especially if it is a metal pan.

In one bowl mix together the oil, sugar, and vanilla.  Beat in one egg at a time until fully combined.  Carefully beat in the flour, cocoa powder and salt until combined.

This batter made about 12 hearts, which would be the equivalent of 12 muffin tins or one 9 x 9 in baking dish.  Distribute batter evenly between every muffin cup.

In a separate bowl beat together the cream cheese, egg, and sugar until light and fluffy.  Drop about a tablespoon onto each muffin cup.  Using a knife, swirl the cream cheese into the brownie.

Bake for 19-21 minutes or until cheesecake sets up on top.  Cool for an hour.  Gently remove from pan.  Serve and enjoy!

*Justine's Tip*- after greasing your pan, put it in the freezer for 15 minutes.  This creates a barrier so the food will not stick!

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Pumpkin Brownies

So brownies are one of my favorite things ever.  I found a recipe for brownies that are actually faster than box brownies and way better.  And adding pumpkin in the middle made them absolutely unbelievable. Make these for any fall occasion.  They are warm, gooey, with just the right amount of pumpkin.

Ingredients:

1 1/2 cups sugar

3/4 cup flour

3/4 cup cocoa powder

3 eggs

1 1/2 sticks butter

3/4 cup semi sweet chocolate chips

1/2 cup brown sugar

7 oz canned pumpkin (usually half of a normal can, NOT PUMPKIN PIE FILLING)

2 tablespoons cinnamon

Directions:

Preheat oven to 325 degrees.

In a large bowl, melt the butter in the microwave for about 1 minute.  Stir in the white sugar, flour, cocoa powder, and eggs.  Once completely stirred, place about 1/3 of the batter in the bottom of a greased 13 x 9 baking dish.  It is very thick so it might take some good spreading, but don't worry if it doesn't completely cover the bottom of the pan.  Bake in the oven for 5-7 minutes.

While the bottom layer is baking, in a separate bowl mix the pumpkin, chocolate chips, brown sugar, and cinnamon.  Then put 1/2 cup of the remaining brownie batter and stir together.  

Once the bottom layer comes out of the oven, pour the pumpkin mixture on top and spread.  Then put the remaining brownie batter on top of that and spread.  Again it is very thick and may be difficult to spread.  I would put small spoonfuls all over the top and then try to spread.  

Bake in the oven for 30-35 minutes.

Allow to cool for at least 2 hours.  Cut into squares and enjoy!  Beware, you can't eat just one!

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Walnut Blondie with Maple Butter Sauce

Have you ever had that awesome dessert at Applebees! Well here is an exact replica of it! The blondie is nice and chewy with the sticky, creamy, warm sauce over top.  Don't forget the ice cream to complete this treat!

Here are the ingredients needed!  I decided to make a double batch after I took the picture, but the recipe below will be for the double batch!

Ingredients:
Blondie:
2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped walnuts
2/3 cup butter
2 cups brown sugar
2 eggs, beaten
2 tablespoons vanilla extract
1 cup white chocolate chips

Maple Butter Sauce:
3/4 cup maple syrup
1/2 cup butter
3/4 cup brown sugar

Directions:
Preheat oven to 350 degrees.

In a bowl stir the flour, baking powder, baking soda, salt, and walnuts

In another bowl, melt the butter in the microwave.

Stir in the brown sugar and mix until almost dissolved.

Beat the egg and add the vanilla extract.  Then pour into the butter and brown sugar mixture and mix until smooth.

Slowly pour in the flour mixture into the butter mixture and stir until everything is combined.  Then stir in the white chocolate chips.

Prepare a 13 x 9 baking dish with cooking spray and spread the dough into the bottom of the pan.  Bake for 20-25 minutes or until golden brown.

While the blondies are baking, make the sauce.

In a small sauce pan, melt the butter and maple syrup together on medium heat while slowly whisking.

Once it begins to bubble, slowly stir in the brown sugar until sauce thickens slightly.

Once blondies are finished baking, allow to cool slightly and cut.  Pour the sauce over and serve plain or with ice cream.  Enjoy!

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Chocolate Chip Shortbread Cookies

Shortbread cookies are one of the easiest and most versatile of all of the cookies and they also are absolutely delicious!  They are perfect with tea or really anything at all!

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Ingredients:

2 sticks of butter, softened (I know only one is shown here, that's because the other was in the microwave)

2/3 cup confectioners sugar

1 teaspoon vanilla

2 cups flour

1 tablespoon water

1 cup chocolate chips

Beat using an electric mixer together the butter and sugar in a large bowl.  Make sure your butter is slightly soft.  Or pop it in the microwave for a few seconds.  

Once the butter and sugar is very creamy, add the vanilla and beat again for a few seconds.  Then slowly add in the flour.  Do this slowly because it might get everywhere (if you are wearing black everybody will know you have been baking cookies!).  

Once all of the flour is mixed in, put the electric mixer aside and use a rubber spatula.  Stir in the chocolate chips until they are well incorporated.  

Here is the best trick I have ever come up with.  Take a 1 gallon zip top bag and put all of the dough inside of it.  Using a rolling pin, a large glass, or even your hands, spread out the dough to fit in the entire bag.  It is the perfect amount and is the best way to roll this out!  

It will be very light in color and probably a little warm.  Chill it like this on a flat surface in the refrigerator for 2 hours, or longer.  This is great because you can make the dough the night before and bake it off the next day!

Once the dough is done chilling it should be darker in color and very firm.

Cut the bag on the sides to release the dough and place the dough on a cutting board.  Cut it into square using a very sharp serated knife.  I got 36 cookies out of this dough, but you can make them as big or as small as you like.

Place the cookies on a baking sheet and bake in a 325 degree oven for 18-20 minutes.  Cookies should not be too dark and will not grow very much, if at all.  Allow to cool for little bit before removing.  Enjoy!

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White Chocolate Macadamia Nut Cookies

Ingredients:
1 cup butter, softened

• 3/4 cup packed light brown sugar

• 1/2 cup white sugar

• 2 eggs

• 1/2 teaspoon vanilla extract

• 1/2 teaspoon almond extract

• 2 1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup coarsely chopped macadamia nuts

• 1 cup coarsely chopped white chocolate

Directions:

Preheat oven to 350 degrees. 


In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets. 

Bake for 10 minutes in the preheated oven, or until golden brown. Serve and enjoy!

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Cream Puffs

Ingredients:
Dough:
1 stick butter
1 cup water
4 eggs
1 cup flour

Filling:
2 boxes instant vanilla pudding
2 pints heavy whipping cream

Directions:
Preheat oven to 500 degrees. 

In a small pot on the stove, boil the water and butter until the butter melts and begins to bubble.  Once it boils, shut off the heat and stir in the 1 cup of flour.  Once it begins to pull away from the sides, add one egg at a time, stirring vigorously in between each egg.  Once the dough has formed, drop tablespoons on a greased cookie sheet.  Bake in the oven for 10 minutes.  Then turn the oven down to 350 and bake for another 15 minutes or until brown. 

In a large bowl, beat the whipping cream until peaks begin to form.  Then beat in the two boxes of vanilla pudding until they become fully incorporated. 

Once the cream puffs have completely cooled, cut them in half and stuff the inside with a tablespoon of filling into each one and put the top back on.  Some of the cream puffs I filled with lemon curd instead of the vanilla filling.  Serve with a sprinkling of powdered sugar and enjoy!

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Mocha Fudge Brownies

Ingredients:

1 ounce semi-sweet chocolate

¾ cup sugar

1 stick butter, softened

2 eggs

2 teaspoons instant espresso powder

1 teaspoon vanilla

½ cup all purpose flour

½ cup chopped toasted almonds

1 cup milk chocolate chips, divided

1 cup heath chips or toffee chips

Directions:

Preheat oven to 350 degrees.  Grease an 8 inch baking pan. 

Melt semi sweet chocolate in top of double boiler or in the microwave.  In the microwave, put it in intervals of 30 seconds to be sure not to burn.  After each 30 seconds stir the chocolate for another 30 seconds. 

Beat sugar and butter in bowl and beat with an electric mixer.  Add eggs and beat until light and fluffy.  Add melted chocolate, espresso powder, vanilla and beat until well blended.  Stir in flour, almonds, ½ cup chocolate chips, and heath chips.  Spread the batter evenly into the greased pan.

Bake 25 minutes or until just firm.  Sprinkle with remaining ½ cup of chocolate chips. Let stand until chips melt.  Then spread it evenly over the brownies.  Cut into squares and cool completely. Enjoy!

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Cranberry Orange Scones

Ingredients:
2 c. unsifted flour
3 tbsp. sugar
1/4 tsp. salt
2 tsp. baking powder
1/2 c. butter
1/2 c. buttermilk or milk
1 lg. egg
1 orange
1 cup dried cranberries
1 1/2-2 cups powdered sugar

Directions:

Pre-heat oven to 425 degrees.

 

Grease baking sheet. In large bowl combine flour, sugar, salt, and baking powder. Cut in butter with pastry cutter or a fork until mixture resembles coarse crumbs.

 

In small bowl combine milk, egg and vanilla. Add to dry ingredients and stir until combined.  Then add in the cranberries. Zest the entire orange and add the zest to the batter, reserving the rest of the orange for later.  Dough will be sticky and elastic.  Using a large tablespoons, drop spoonfulls onto the baking sheet. Bake for 13-15 minutes until golden brown.

 

While the scones are baking, you can make the glaze, in a bowl stir the juice of one orange and gradually add powdered sugar to it until it becomes a little runny, but not too liquidy.  If it is too liquidy add more powdered sugar.  Once the scones have come out of the oven let them cool completely before drizzing the glaze on.  Once they are cool spoon the glaze over the top and allow to set a little before serving.  Serve and enjoy!

 

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Chocolate Peanut Butter Cookies

Ingredients:

1 cup unsalted butter

1 cup crunchy peanut butter

1 cup white sugar

1 cup packed brown sugar

2 eggs

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 teaspoons baking soda

a few tablespoons of extra white sugar

48 hersheys kisses

Directions:

Preheat oven to 375 degrees. Cream together butter, peanut butter and sugars. Beat in eggs.

In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.

Roll into 1 inch balls and put on baking sheets. Then take the balls and roll in the white sugar and put on the tray.  Bake for 10 minutes.  As soon as they come out of the oven, press a chocolate kiss right in the middle.  Enjoy!

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Chocolate Walnut Fudge

Here is a great gift to give to people during the holidays or to serve on your holiday table! It is so easy to make and absolutely delicious!

Ingredients:

1/2 cup butter

1 cup semisweet chocolate chips

1 teaspoon vanilla extract

2 cups white sugar

1 (5 ounce) can evaporated milk

10 large marshmallows

1 cup chopped walnuts

Directions:

Butter an 8x8 inch dish. Place butter, chocolate chips and vanilla in a mixing bowl. Set aside.

In a medium saucepan over medium heat, combine sugar, milk and marshmallows. Bring to a boil, stirring frequently. Reduce heat to low and cook 6 minutes more, stirring constantly. Remove from heat.

Pour marshmallow mixture over contents of mixing bowl. Beat entire mixture until it thickens and loses its gloss. Quickly fold in nuts and pour into prepared pan. Refrigerate several hours until firm. Cut into squares and enjoy!

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Fettucine Alfredo

As you know I am a huge fan of Disney!  One of their former restaurants, Alfredo's, had the best fettucine alfredo I have ever tasted!  It was actually the original fettucine alfredo and it differs from its competition because it actually contains no cream!  This recipe is so simple and absolutely delicious!

Ingredients:
2 sticks of butter
1 lb fettucine
2 cups parmesan cheese
salt

Directions:
Bring water to a boil and salt.  Then cook your pasta for about 10 minutes.  Right before draining reserve 1/2 cup of the pasta water. 

In a small bowl mix together the 2 sticks of softened butter and parmesan cheese.  I used a fork to mash the two together. 

Once the pasta is done cooking and the water has been reserved in a separate bowl, drain the pasta.  Then add the butter and cheese mixture in the bottom of the pot and melt for a minute or two.  Then add the pasta back into the pot with the butter and cheese.  Toss together with tongs until everything is melted.  Slowly add a few tablespoons of the water until a sauce forms.  You may end up using the whole half a cup, but don't pour it all in at once.  Serve immediately and enjoy!

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