These delectable treats are perfect for picnics and on the go since you can just eat them without a plate or fork!
Graham Cracker Crust
2 1/4 cups finely crushed graham crackers
3 Tbsp granulated sugar
7 Tbsp salted butter, melted
4 (8 oz) pkg cream cheese, softened
1 1/2 cups brown sugar
3 Tbsp all-purpose flour
4 large eggs
2 tsp vanilla extract
1/2 cup sour cream
1/2 cup heavy cream
1 1 /2 cups granulated sugar
1/4 cup + 2 Tbsp water
6 Tbsp salted butter
3/4 cup heavy cream
Sea salt, for sprinkling
Preheat oven to 350 degrees. Line cupcake pan with cupcake liners; set aside.
Whisk together crushed graham crackers and granulated sugar in a mixing bowl. Add in melted butter and mix until mixture is evenly coated with butter. Scoop about a heaping tablespoon of mixture into each of the 24 paper-lined cupcake pan. Press crust into the cup using the bottom of a glass to create an even layer. Bake in preheated oven for 5 minutes. Remove from oven and allow to cool while preparing filling.
In a small mixing bowl, whisk together brown sugar with flour until well combined. In another bowl, beat softened cream cheese with electric mixer on low speed. Add flour mixture and continue beating low speed until combined. Mix in eggs one at a time, blending on low speed, each addition. Add vanilla, sour cream and heavy cream and mix just until combined. Release air bubbles on the mixture by tapping bowl against the counter top for several times.
Spoon cheesecake mixture among the prepared crusts, filling each cup nearly full. Bake in preheated oven for 20 to 23 minutes, or until set but with centers still slightly jiggly. Do not over-bake (when tops begin to crack, the cheesecakes are starting to become over-baked). Remove cheesecakes from the oven and allow to cool for 1 hour. Then, loosely cover with plastic wrap and transfer to refrigerator and chill for 2 hours to completely set.
While waiting for the mini cheesecake to chill, prepare the caramel sauce. Heat sugar and water on a heavy-bottomed 3 quart saucepan over moderately high heat, stirring constantly to dissolve sugar. Stop stirring once mixture starts to boil and let it boil until it reaches a dark amber color. Immediately add butter once mixture reaches a dark amber color, and whisk until butter has melted then remove from heat. Let mixture cool for 5 seconds then carefully pour in cream, whisking until bubbles have subsided and mixture is smooth. Cool caramel for a few minutes before spooning over the mini cheesecakes. Sprinkle top with sea salt before serving.
This heavenly cake is moist, yet light and springy. And...believe it or not- completely FAT FREE! So indulge yourself and eat as much as you'd like!!
1 3/4 cups superfine sugar (or regular granulated sugar, blended in a processor)
1/2 teaspoon salt
1 cup cake flour, sifted
12 egg whites (room temperature)
1/3 cup warm water
1 teaspoon lemon extract (or other extract of your choice)
1 1/2 teaspoons cream of tartar
1/2 cup whipping cream + 2 teaspoons confectioners’ sugar + fruit (optional for garnish)
Preheat oven to 350° and pull a 10″ tube pan out of the cupboard… do NOT grease it.
In a medium bowl, sift half of the superfine sugar with the salt and the cake flour.
Set the remaining sugar aside.
In a large bowl, whisk the egg whites, water, lemon extract, and cream of tartar for about 2 minutes (until frothy).
Then use a hand mixer or a stand mixer, beating on medium speed while slowly sifting in the reserved sugar.
Continue beating until the mixture reaches medium peaks.
Sift enough of the flour mixture on top of the mixture to dust the top of the foam.
Using a spatula, gently fold flour in.
Continue until all of the flour mixture is incorporated- this should take about 5 sets of sifting and gently folding.
Carefully spoon mixture into the ungreased tube pan.
Bake for 30 minutes, checking with a toothpick to see if it’s done.
Cool upside down on cooling rack for at least an hour.
Run a sharp knife around the edge of the pan to loosen the cake from the sides to help remove cake.
Garnish the top with your desired toppings and enjoy!
These scrumptious little bars are an explosion of heavenly flavor! Rich cheesecake gets swirled with sweet cherries in these delightful Cherry Cheesecake Bars!!
FOR THE CHERRY SWIRL:
2 cups cherries, pitted
2 tablespoons granulated sugar
2 teaspoons cornstarch
juice of 1/2 medium lemon
FOR THE CRUST:
10.5 ounces graham cracker crumbs
10 tablespoons unsalted butter, melted
2 tablespoons firmly packed light or dark brown sugar
FOR THE FILLING:
16 ounces cream cheese, at room temperature
3/4 cup granulated sugar
3 large eggs
juice of 1/2 medium lemon
TO MAKE THE CHERRY SWIRL:
Combine the cherries and sugar in a medium saucepan.
Bring to a boil, stirring frequently.
Then decrease heat and allow to simmer for 5 minutes.
Stir in the cornstarch and lemon juice.
Cook for 2 or 3 minutes, or until thickened.
Set aside to cool.
TO MAKE THE CRUST:
Preheat oven to 350°F. Grease a 9″x 13″x 2″ baking pan.
Combine the cookie crumbs, butter, and brown sugar until thoroughly combined.
Press the mixture firmly and evenly into the bottom of the prepared pan.
Bake 10 minutes. Set aside to cool slightly.
TO MAKE THE FILLING:
Using an electric mixer on medium speed, beat the cream cheese, sugar, eggs, and lemon juice until thoroughly combined and smooth.
Pour onto the partially baked crust, and spread evenly.
Transfer the cooled cherry mixture to a blender or food processor.
Process until there are no large pieces of cherries remaining.
The mixture should be pourable.
Spoon the cherry mixture over the top of the filling. You’ll want to cover it well with small spoonfuls of the mixture.
Use a thin knife to swirl the cherry mixture into the filling.
Bake 30 to 35 minutes, or until the bars are set and a pick inserted into the center comes out clean.
Cool to room temperature. Then cover and refrigerate at least 6 hours before serving.
These are so delicious, they taste like they just came out of the bakery!!
2/3 cup flour
5 1/2 cups shredded sweetened coconut
1/2 teaspoon salt
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract
1 teaspoon almond extract
4 ounces white or semi-sweet baking chocolate or a combination of both (or almond bark)
Preheat oven to 350°F. Line cookie sheets with parchment paper or baking mats.
Stir flour, coconut, and salt.
Stir in sweetened condensed milk and both extracts.
Drop 2 tablespoon balls of dough onto the prepared cookie sheets.
These do not spread so you can crowd them close together.
Wet your hands slightly and push down any sticking up or out single pieces of coconut as these might burn.
Bake for about 11 minutes, until the bottoms are golden and the tops start to turn the tiniest bit golden.
Cool completely before eating or dipping.
Melt chocolate according to package directions.until it’s melted and smooth.
Add a teaspoon of vegetable oil or crisco if needed to get it to melt smoother.
Dip the bottoms or tops of each macaroon in chocolate. Let dry.
Don’t refrigerate or you’ll get the condensation marks!
I absolutely LOVE this recipe! It's so delectable and if you love Oreos, you'll be sure to love this one too!
1 package Oreos
8 oz Cream Cheese (softened)
½ cup Margarine or butter
1 cup powdered sugar
1 large container cool whip (16 ounces)
2 boxes INSTANT white chocolate or vanilla pudding
3 cups milk
1 tsp. vanilla
Crush ⅔ package of Oreos and place in the bottom of a 9x13 pan. Set aside.
Mix cream cheese and margarine (or butter) until smooth.
Mix in powdered sugar and fold in whipped topping. Set aside.
In a separate bowl mix pudding, milk and vanilla.
Fold this mixture in with the cream cheese mixture.
Pour over crumb mixture.
Sprinkle with the reserved crushed Oreos.
Let set for a few hours and keep refrigerated until ready to serve.
These are so colorful and fun to make! Kids absolutely love them...and well.. adults love them too!
2 1/2 c. Old Fashioned Oats (No not use quick oats!!)
1/2 c. Rice Krispies
1/4 c. Unsweetened coconut
1/2 c. M&M minis, plus more for top
1/2 c. brown sugar
1/2 tsp. salt
1/4 c. butter, softened
1/4 c. Coconut oil, melted
1/4 c. honey
1/2 tsp. vanilla
Preheat oven to 350 degrees F.
Toast dry oats for 10 – 15 minutes, stirring half way, until lightly golden.
Line a 13×9 pan with parchment paper, and spray with cooking spray.
Mix together dry ingredients, then stir in wet. Press into prepared baking dish and bake for 18 minutes.
Let cool and cut them into rectangles!
This delectable recipe is one of my son's favorites! He'll devour 2 or 3 before he's satisfied!
1 (1/4 ounce) package active dry yeast
¼ cup warm water
1 cup warm milk
¼ cup shortening
¼ cup sugar
1 tsp salt
1 egg, lightly beaten
3-1/2 to 3-3/4 cups all-purpose flour
1 cup sugar
½ cup butter, softened
2 Tbsp grated orange peel
1 cup powdered sugar
5-6 tsp butter, softened
2 Tbsp Orange Juice
4 to 5 tsp milk
Dissolve dry yeast and warm water in a large bowl.
Add milk, shortening, sugar, salt, egg and 3 cups of flour.
Beat until smooth.
Stir in remaining flour, enough to form a soft dough.
On a lightly floured surface, knead dough for 6-8 minutes until smooth and elastic.
Place in a greased bowl, turning to grease all sides.
Cover dough and let rise in a warm place until doubled in size. Should take about 1 hour.
Meanwhile, in a small bowl, combine all filling ingredients; set aside until ready to use.
Punch dough down and roll into long rectangle.
Spread your filling and roll up, starting with a long end.
Cut into even pieces, about 12-14.
Place cut side down onto a greased 10x15 inch baking pan.
Cover and let rise until doubled in size, about 45 minutes.
Bake for 20-25 minutes at 375°.
Always check during baking. Rolls should be light golden brown.
Combine the powdered sugar, butter, and juice in a small bowl.
Add enough milk to achieve desired consistency; spread on warm rolls.
This cake is so easy and filled with scrumptious goodies! Start with baking a plain chocolate cake and smother it with deliciousness! Warning- this cake disappears if you don't watch it closely!
1 box chocolate cake mix
water, oil and eggs (called for on back of box)
1 - 16 oz. jar caramel sauce
1 can sweetened condensed milk
1 medium tub of cool whip
1 cup toffee bits.
Make cake as directed on back of box.
While warm, poke holes in the cake.
Pour sweetened condensed milk over cake and into holes.
Pour caramel sauce over cake as well.
Chill cake for 2-3 hours.
Right before serving, top with tub of cool whip.
Sprinkle on Toffee bits.
These are the absolute best shortbread cookies I've ever had!
1/2 cup unsalted butter, softened
1/3 cup cane sugar (also called turbinado or sugar in the raw)
1 teaspoon vanilla extract
1 1/4 cups all purpose flour
1/2 teaspoon salt
1/3 cup macadamia nuts, finely crushed
1/2 cup mini chocolate chips
Line cookie sheets with baking mats or parchment paper.
Make sure you've crushed your macadamia nuts very small. Use a food processor to make it easier.
Mix butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. You can also use a hand mixer.
Add vanilla, flour, and salt and mix until combined.
Mix in finely crushed nuts and chocolate chips and stir combined.
Scoop 1 tablespoon balls of cookie dough onto prepared baking sheets.
These don’t spread much so you can place them closer together than a normal cookie.
Press dough balls down slightly with the palm of your hand.
Chill cookies on cookie sheets for 15 minutes.
Preheat oven to 350°F.
Bake chilled cookies for about 12 minutes, until they start to get golden around the edges.
Let cool completely before removing from cookie sheets.
Cookies are crumbly and buttery.
Store in an airtight container for up to 3 days or freeze for up to 1 month.
In my opinion, these are the perfect brownies! They're fudgy, yet still cakelike and can soothe all my chocolate cravings!
4 ounces chopped unsweetened chocolate
3/4 cup unsalted butter
2 cups sugar
2 1/2 teaspoons real vanilla (use the real stuff)
3 lightly beaten eggs
1 cup flour
1 1/2 teaspoons salt
Optional: 1 tablespoon instant espresso powder
Optional: 1 cup lightly toasted nuts &/or chocolate chips
Preheat oven to 350° and grease a 9 x 9 pan.
Melt chocolate & butter in microwave for 2:15 minutes and stir.
Stir in sugar, then vanilla, then eggs, then salt, espresso powder (optional) & flour.
Stir in nuts &/or chocolate chips if you so desire.
Pour into prepared pan and bake for 33 – 36 minutes (until center is just set).
Cool & cut into squares.
I'm a Texas gal with a wonderful husband, an amazing six year old son, and an adorable newborn baby boy!