**HAPPY FOURTH OF JULY!!!**
I’ve had such a productive week. It feels so damn good to get things done and handled. My to do list is never ending so this week has taken a nice chunk off my shoulders. Check this out.
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All about my adventures with cooking, crafts, and travel
**HAPPY FOURTH OF JULY!!!**
I’ve had such a productive week. It feels so damn good to get things done and handled. My to do list is never ending so this week has taken a nice chunk off my shoulders. Check this out.
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Halloween Oreo Brownies- Mixing in chopped up orange filled Oreos into light brownie batter makes for a spooky, delicious treat!
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What are you favorite cookies from the grocery store? I love grabbing the occasional special treat while there, but it’s a clear choice for me… Oreos are my Achilles’ heel.
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Hands down my FAVORITE ice cream is Cookies and Cream. And I think Friendly’s is the best. But really, how can you resist the combo of ice cream and Oreo cookies. Plus Oreo’s are just my favorite. Bliss. 🙂
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Today is National Creamsicle Day. I love creamsicles just as much as I love these wacky holidays. I used to go to the Jersey Shore when I was growing up and I loved going on the boardwalk and having a creamsicle soft serve ice cream. Hot day, fun boardwalk, and a yummy ice cream… perfection at the shore.
So when I saw the limited edition Oreo Creamsicle Cookies recently I immediately tossed them in my basket. They are a vanilla cookie with an orange flavored cream filling. I knew that I would love dunking them in some milk and just eating them as well as making mini cheesecakes with them.
These mini cheesecakes are easy to whip up which is perfect since I have been so busy all summer that making something complicated is a big deterrent. Plus turning on the oven on a hot summer night for a long perod of time is just not going to happen. So these just take 15 minutes to prepare and 15 minutes to bake so I can totally deal with that. The end result is a cute marbled cheesecake that
Serves 12
Ingredients
Process
Check out my other Mini Cheesecakes!
I saw a mini cheesecake recipe on Fake Ginger, one of my favorite cooking blogs, that looked so good that I knew I had to try them. But the thing is I approached this recipe like how I approach scrapbooking. That means when I’m in a scrapbooking class or using a kit I completely modify it to make it my own. But the thing is that for this recipe I dumbed it down completely. Amanda at Fake Ginger made these lovely mini turtle cheesecakes but I changed it up because…
1) The quantity. I decided to make this our monthly staff meeting so I would need to make like 4 batches of them so I wanted to keep it simple. Keep it simple stupid.
2) I’m lazy. I did not feel like making my own caramel or chocolate sauce, esp for so many little cheesecakes.
3) Nut allergies. When I made a delicious chocolate cake with a peanut butter frosting last fall and saw that a few people could not eat it I decided that I would try really really hard not to make treats with nuts so the pecan on top and the pecan meal in the crust had to go.
4) Never made this many cheesecakes before. ‘Nuf said.
Of course when Price saw the completed ones he was just slightly disappointed “Where’s the good stuff on top??”
I love the cheesecake recipe because it made a really creamy cheesecake. I don’t really like cheesecake because it seems like I’m eating a block of cream cheese, and while I like cream cheese, I like small quantities on a bagel. Anyway, take the time to let your cream cheese and butter to soften otherwise your cheesecake might have some lumps in it. Plus your mixer will hate you, and possibly make funny noises fighting the tough fight. Take the cream cheese out of the box, so it is just sitting in the foil wrapper, since this dramatically reduces the time it takes to soften up.
PS- Sorry for the crappy photos I got up at 5.45am to make them so I just wanted to bake and get ready for the day and not worry about photos. Then I forgot to take a photo of the finished result so I was stuck with taking a photo of the prettiest of the uglies, since they got banged up on the way in to work.
Makes 12 mini cheesecakes
Ingredients
Crust:
Filling:
1 1/2 packages (12 ounces) cream cheese, room temperature
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
2 eggs
1/2 cup plain yogurt
Process