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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Mini Raspberry Cheesecakes

Ingredients:

1 ½ cups finely ground graham crackers (about 12)

2 tablespoons unsalted butter, melted

½ cups plus 3 tablespoons of sugar

4 8-ounce packages of cream cheese

Pinch salt

1 teaspoon vanilla extract

4 large eggs

1 pint raspberries for garnish

½ cup raspberry jam

Directions:

Preheat oven to 325 degrees.  Line standard muffin wins with paper liners.  Stir together the crushed graham crackers (I crush mine in a ziplock bag with a rolling pin), butter, and 3 tablespoons sugar.  Press 1 tablespoon into bottom of each cup.  Bake about 10 minutes or until set and beginning to color.  Let cool.

With mixer, beat cream cheese until fluffy.  On low, add remaining 1 ½ cups sugar in a slow stream.  Mix in salt and vanilla until well combined.  Add eggs, one at a time, beating until just combined after each.  Spoon 3 tablespoons of filling into each muffin tin over the crust. 

In a small bowl, put the raspberry jam and microwave for 30 seconds.  Stir.  Then put a teaspoon on top of the filling of each muffin tin.  Using a tooth pick, swirl the raspberry jam through the filling, without completely mixing it in.  Bake in oven for 30-35 minutes.  Cool completely and refrigerate for 4 hours.  If you want, put one raspberry on the top of each cheesecake for decoration.  Enjoy!

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Lemon Whoopie Pies

Ingredients:
Cake batter:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons (3/4 stick) unsalted butter, at room temperature
• 1 cup sugar
• 1 teaspoon finely grated lemon zest
• 1 large egg
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk

Lemon Cream Cheese Filling:

• 6 tablespoons (3/4 stick) unsalted butter, at room temperature
• 6 ounces cream cheese, at room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon finely grated lemon zest
• 2 tablespoons lemon juice
• 2 3/4 cup powdered sugar

Directions:
Preheat oven to 350 degrees. Line two baking sheets with parchment paper or foil

In a medium bowl, sift together the flour, baking powder, baking soda, and salt. In a large bowl beat the butter, sugar and lemon zest on medium speed until smooth, about 3 minutes. Add the egg, lemon juice and vanilla, mixing until blended, about 1 minute. Reduce the mixer to low speed and add half of the flour mixture, mixing until just combined. Mix in the buttermilk. Mix in the remaining flour mixture just until just combined.

Drop heaping tablespoons of the dough onto the prepared baking sheets, about 3-inches apart. Bake for 10 to 12 minutes, until the tops feel firm and a toothpick inserted into the center of the cookie comes out clean. Remove from oven and let cool on baking sheets for 10 minutes before removing to cool completely. 

Once cool, make the filling. In a large bowl, on low speed beat the butter, cream cheese, vanilla, lemon zest and lemon juice until thoroughly blended and smooth, about 1 minute. Add the powdered sugar and mix until smooth. (If the filling is too soft to hold its shape, chill it in the refrigerator for about 30 minutes.)

Turn half of the cooled cookies upside down, flat side facing up. Drop a large dollop of filling onto the flat side of the cookie,  leaving a 1/4-inch plain edge. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edges of the cookie. Repeat until all cookies are used. Place whoopie pies into the refrigerator for 30 minutes to firm up before serving. Serve and Enjoy!

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Creamed Corn

Ingredients:
2 lbs frozen corn
1 8 oz block cream cheese
1 stick salted butter
3/4 cup whipping cream
4 tablespoons sugar
1 teaspoon black pepper
1/4 teaspoon salt

Directions:
Cube up the butter and cream cheese.

Add the corn, butter, cream cheese, whipping cream, salt, and pepper to a crock pot.

Cook on low for 4 hours stirring after 1/2 hour.  To speed it up cook on high for 2 hours, but you won't get the same consistency.  Enjoy!

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Red Velvet Cake with Cream Cheese Frosting

I made this cake for my brother's Graduation Party and it was a big hit.  The cream cheese frosting isn't too sweet and will become your staple cream cheese frosting.  Enjoy this delicious cake!

Cake:
Ingredients:

• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk
• 2 eggs
• 2 tablespoons red food coloring
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract

Directions:

Preheat the oven to 350 degrees.  Grease two 13 by 9 baking dishes. 

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the two pans. Bake in oven for about 28-32 minutes, turning the pans once, half way through. Test the cake with a toothpick for doneness. Remove from oven and cool completely before frosting.

Cream Cheese Frosting:
Ingredients:

1 pound cream cheese, softened

2 sticks butter, softened

1 teaspoon vanilla extract

4 cups sifted confectioners' sugar

Directions:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

To decorate put one cake down on the platter.  Put 1/3 of the frosting and coat the top layer of that cake.  Then put the other cake on upside down, in order to have a flat surface on top.  Frost the top of the cake and then go around all of the sides of the cake.  Enjoy!

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Cheesecake Factory Pumpkin Cheesecake

It took me a long time to figure out the best recipe to mock the Cheesecake Factory's.  I tried a lot of fancy techniques that people say make a best cheesecake.  I searched all over the internet and I found the best recipe was actually the simplest and most like my Mom's recipe for cheesecake.  I made this recipe on Thanksgiving and it was a crowd favorite! Enjoy!

Ingredients:

Crust:
1 1/2 cups graham cracker crumbs
5 tablespoons melted butter
1 tablespoon of sugar

Filling:
1 cup sugar
3-8 ounce packages of cream cheese
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1 teaspoon of cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
Whipped cream for top if desired

Directions:
Preheat the oven to 350 degrees.

Mix the graham cracker crumbs and sugar together.  Then add the melted butter and stir until a slightly moist mixture forms.  Press the crust into the bottom and 2/3 of the sides of a springform pan.  I use a metal measuring cup to press the crumbs in, but your hand will work just fine.  Bake for 5 minutes and then put into fridge to chill. 

Combine the cream cheese, sugar, and vanilla in a large bowl using an electric mixer until smooth and creamy. Add the pumpkin, eggs, cinnamon, allspice, and nutmeg and beat again until very creamy and there are no lumps.  Pour into the graham cracker crust.  Bake in the oven for 60-70 minutes.  Many professionals recommend to use a water bath which is just a roasting an full of hot water that the springform pan is immersed in for even cooking and to prevent cracking.  I personally don't do this step because I like the crack on my cheesecake.  It makes it look homemade.  After it is finished baking, chill in the fridge.  Preferably let chill for 24 hours, but 6-8 hours will do if you can't wait that long.  You can decorate with whipped cream if you want like they do at the cheesecake factory, but I prefer to leave mine plain.  Cut and Enjoy!

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