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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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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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 Chip 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 tsp. vanilla
1/2 c. semi-sweet chocolate chip

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 chocolate chips.  Dough will be sticky and elastic.  Using a large tablespoons, drop spoonfulls onto the baking sheet. Bake for 13-15 minutes until golden brown. Serve warm 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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Apple Pie with Crumble Topping

Ingredients:

Crust:

1 refrigerated pie crust, softened as directed on box or homemade crust
(you will only need a bottom crust)

 

Filling:

2 tablespoons lemon juice

3/4 cup sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/2  teaspoon ground nutmeg
6 cups thinly sliced, peeled tart apples

Topping:

1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup cold butter
1/2 cup coarsely chopped walnuts

Directions:
Heat oven to 400°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.

In large bowl mix sugar, cornstarch, cinnamon, nutmeg, and lemon juice.  Peel each apple, core them and slice thinnly.  Then add to the sugar mixture. Gently stir in apples.  Pour filling into crust-lined pie plate.

In small bowl, mix topping ingredients: flour, sugar, butter, and walnuts until crumbly. Sprinkle over the top of the pie.  Loosely cover pie with sheet of foil and bake 1 hour. After an hour uncover the pie and bake 10 minutes longer or until apples are tender and topping is golden brown. 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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Chocolate Chip Cookie Dough Cheesecake

Ingredients:
Crust:

1 1/2 cups crushed graham crackers

5 tablespoons melted butter

2 tablespoons sugar

Cookie Dough Layer:

1/4 cup butter

1/4 cup packed brown sugar

1/4 cup white sugar

2 tablespoons water

1 teaspoon vanilla extract

1/2 cup all-purpose flour

1 cup semisweet chocolate chips

Cheesecake Layer:

2 (8 ounce) packages cream cheese, diced

1 cup sour cream

1 cup sugar

3 eggs

2 teaspoons vanilla extract

2 teaspoons lemon juice

Directions:

Preheat oven to 350 degreees.

To Make Crust:

Crush the graham crackers in a plastic bag with your hands or a rolling pin until fine crumbs.  Then melt the butter and mix with the graham crackers and 2 tablespoons of sugar.  Grease the bottom of a 9 inch spring form pan and press the crumbs into the bottom a little up the sides of the pan.  Bake for 8 minutes in the oven.

To Make Cookie Dough:

In a bowl beat 1/4 cup butter or margarine with the brown sugar and 1/4 cup of the white sugar. Stir in the water and 1 teaspoon of the vanilla. Beat in the flour and the semisweet chocolate chips. Stir until combined.

To Make the Cheesecake:

In a bowl beat 1 cup of the white sugar, and all the cream cheese. Add 1 cup of the sour cream, the eggs, vanilla, and lemon juice. Mix well and pour half into the crust.

Drop cookie dough in 2 tablespoon portions evenly over the top of the batter, then top with the rest of the cheesecake batter. Bake for about 40 minutes. Cake will jiggle slightly in center.

Let cake cool and chill in the refrigerator for at least 4 hours.  I served it with a little caramel topping on top.

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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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