Thursday, December 22, 2011

Baked Brownie

I found my new favorite brownie! Its is so rich and chocolatey I almost don't know what to do. We had it with some peppermint ice cream and it was the perfect holiday treat!

Baked Brownie
Recipe Source:

1 1/4 cups Flour
1 teaspoon Salt
2 Tablespoons Dark Unsweetened Cocoa Powder
11oz Dark Chocolate, coarsely chopped
1 cup Unsalted Butter, cut into 1-inch pieces
1 1/2 cups Granulated Sugar
1/2 cup Brown Sugar, packed
5 Eggs, at room temperature
2 teaspoons Pure Vanilla Extract

1. Preheat the oven to 350 degrees. Grease and flour a 9×13 baking pan. In a medium bowl, whisk the flour, salt, and cocoa powder.

2. Put the chocolate, butter in a large glass or metal bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the granulated and brown sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature now.

3. Add 3 of the eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir. Do not overmix the batter or your brownies will be cakey.

4. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula, fold the flour mixture into the chocolate until just combined.

5. Pour the batter into the prepared pan and spread evenly. Bake on the center rack of the oven for 30 minutes. Rotate the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs. Let the brownies cool completely. Cut into squares and serve.

Tuesday, December 20, 2011

Gingerbread Houses

The last recipe I posted was for some yummy chewy gingerbread men. This recipe is for the harder gingerbread to make your houses out of. It tastes really good and makes a fun family activity. 

I googled gingerbread house templates and found one I liked and this is what we made. Super simple, but I had to make a bunch so thats what we were going for. 

**These are best started 2 days before decorating because the dough needs to chill for several hours. Once baked the dough needs to dry out and then once the houses are put together the frosting needs to set before decorating.

Gingerbread Houses
Recipe Source:

7 cups Flour
2 teaspoons Baking Soda
1 teaspoon Salt
1 teaspoon Ginger
1 teaspoon Cloves
1 teaspoon Cinnamon
1 teaspoon Allspice
1/3 cup Shortening
1 cup Brown Sugar
1 1/2 cup Molasses
2/3 cup Cold Water

1. Stir together dry ingredients and set aside. In a large bowl, use mixer to beat shortening, brown sugar and molasses until well combined. Stir in water. Beat in flour mixture gradually. When dough becomes stiff, work in remaining flour mixture with wooden spoon, mixing well. Wrap and chill dough several hours. 
2. Divide dough in thirds. Roll out onto a well floured surface to 1/8 to 1/4 inch thick. Carefully cut out with small pointed knife. Place pieces on a greased and floured cookie sheet and bake 15 minutes at 350 degrees. Cool on a cooling rack and let stand several hours to dry out. **Rolling the dough about 1/8-inch thick, we made 9 houses.

3 Egg Whites at room temperature 
4 cups Powdered Sugar
1 teaspoon Cream of Tartar  
Combine all ingredients in the bowl of a stand mixer and beat until medium peaks form. Keep the bowl covered with a damp towel so that the icing does not get hard. Assemble the houses the night before decorating (they need at least 5-6 hours to set). Store extra frosting in the refrigerator wrapped in plastic wrap.

Friday, December 16, 2011

Gingerbread Men

This is the first Christmas we have really been able to do a lot of fun things since my oldest is 3 she is excited about it. So I have been trying to think of things to do with my kids and what is more Christmas as kid than decorating gingerbread men. These ones are thick and chewy and they taste delicious.

They did whatever they wanted to them and had a blast!

Gingerbread Men
Recipe Source:

3 cups Flour
3/4 cup Dark Brown Sugar, packed
3/4 teaspoon Baking Soda
1 Tablespoon Ground Cinnamon
1 Tablespoon Ground Ginger
1/2 teaspoon Ground Cloves
1/2 teaspoon Salt
12 Tablespoons Butter, room temperature, cut into 12 pieces
3/4 cup Molasses
2 Tablespoons Milk

1. With an electric mixer, stir together the flour, brown sugar, soda, cinnamon, ginger, cloves and salt at low speed until combined, about 30 seconds. Stop the mixer and add the butter pieces. Mix at medium-low speed until the mixture resembles fine meal, about 1 to 2 minutes. Reduce the speed to low, gradually add the molasses and the milk. Mix until the dough is evenly moistened about 20 seconds. Increase the speed to medium and mix until thoroughly combined, about 10 seconds.

2. Scrape the dough out of the bowl and divide in half. Working with one portion at a time, roll the dough about a 1/4 inch thick between 2 large sheets of parchment paper. Leaving the dough sandwiched between the parchment paper, stack the dough on a baking sheet and freeze until firm, 15 to 20 minutes.

3. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silpat liners.

4. Remove one dough sheet from the freezer and place on the counter. Peel off the top parchment or wax paper sheet. Gently cut the dough into gingerbread cookies, transferring the shapes to the prepared baking sheets  spacing them 3/4 inch apart. Set the scraps aside. Repeat with the remaining dough until the baking sheets are full. Dough scraps can be rolled and cut as many times as needed.

4. Bake the cookies until set in the centers and the dough barely retains and imprint when touched very gently with fingertip, about 9 minutes. Be careful not overbake! Cool the cookies on the baking sheets for 2 minutes, then remove the cookies with a wide metal spatula to a wire rack. Cool to room temperature. Frost as desired.
5. Store soft gingerbread in a container or tin with a sheet of parchment paper between the cookie layers. Best eaten within one week.

Tuesday, December 13, 2011

Simple Peppermint Bark

I have one of the easiest recipes ever for you, and it tastes good! Semisweet chocolate, white chocolate, and some peppermint chips. Simple and delicious.

Simple Peppermint Bark
Recipe Source:

1-12oz bag Semisweet Chocolate Chips
1-12oz bag White Chocolate Chips
1/2 cup Andes Peppermint Baking Chips

Line a 9x13 baking pan with parchment paper. In a microwave safe bowl melt semisweet chocolate chips in 30 second increments until smooth. Spread evenly into prepared pan and freeze for 10 minutes. Repeat melting process with white chocolate chips. When they are smooth pour in the peppermint chips and stir. Spread quickly on top of the semisweet chocolate. Top with extra peppermint chips. Freeze for 10 minutes. Remove from the freezer and lift out of pan. Break into pieces. Store leftovers in the freezer.

Thursday, December 8, 2011

Cherry Cheesecake Cookies

I made these cookies very skeptically. I didn't think there was any way that a cookie could really taste like cheesecake. I was wrong, not only do they taste like cheesecake, the texture is almost identical. They are light and fluffy and smooth and creamy. My mum always put cherries on our cheesecake growing up so these cookies took me back. You should make these, really, they are so good!

Cherry Cheesecake Cookies
Recipe Source:

3 1/2 cups Flour
2 teaspoons Baking Powder
1 teaspoon Salt
2-8oz pkgs Cream Cheese, softened
1 1/4 cups Butter, softened
1 1/2 cups Granulated Sugar
2 large Eggs
2 teaspoons Pure Vanilla Extract
1 cup Graham Cracker crumbs
2-20oz cans Cherry Pie Filling

1. Sift together the flour, baking powder and salt in a bowl. In the bowl of a stand mixer, beat cream cheese, butter and sugar until smooth and creamy. Add in the eggs and vanilla. Mix until incorporated. 

2. Reduce speed to low and add the flour mixture and mix until just combined. Refrigerate dough until firm, about 1 hour.

3. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silpat liners. Place graham cracker crumbs in a bowl.

4. Roll the dough into 1 1/2-inch balls, then roll the balls in graham cracker crumbs. Place balls 2 inches apart on baking sheets. Using a tablespoon measure, make an indentation in the center of each ball. Place 3 cherries in the indent. Bake until golden brown, 12 to 14 minutes. Cool for five minutes on baking sheet and transfer to a wire rack. Cool completely before eating.

I shared this at
Sweet Indulgences Sunday
Sweets for a Saturday
Holiday Food Blog Hop

Tuesday, December 6, 2011

Chicken Cordon Bleu

This is one of my favorite dishes. Normally I just buy it from the grocery store and it costs a fortune, so we don't have it often. So when I came across this recipe I was nervous to try it but I figured if I can make it myself it is totally going to be worth it. It turns out it was worth it! It isn't that hard, you just need to make sure you have thick chicken breasts. The saltiness from the ham and the melted swiss cheese compliment each other and the chicken breast was so moist, it makes the perfect dinner.

Chicken Cordon Bleu
Recipe Source:

25 Ritz Crackers
4 slices Bread, white or wheat
6 Tablespoons Butter, melted
8 thin slices Deli Ham, about 8oz
2 cups Swiss Cheese, shredded
4 boneless, skinless, thick Chicken Breasts
Salt and pepper
3 large Eggs
2 Tablespoons Dijon Mustard
1 cup Flour

1. Preheat the oven to 450 degrees. Pulse the crackers and bread in a food processor until they are coarsely ground. Add the melted butter and mix until combined. Spread crumbs out on a baking sheet and bake in the oven for about 5 minutes, stirring occasionally, until the crumbs are lightly browned. Transfer the crumbs to a a pie plate. Leave the oven on.

2. Top each ham slice with 1/4 cup of the shredded cheese. Roll tightly and set aside. Pat the chicken dry with paper towels. Cut a pocket in the thickest part of the chicken breast and put 2 ham/cheese rolls in each pocket. Pull the top flap of chicken over the ham rolls and press to seal, you can use a toothpick to secure the pocket edge. Salt and pepper both sides of the chicken. Refrigerate the chicken, covered, for at least 20 minutes.

3. In another pie plate, beat the eggs and mustard together. Place the flour in a third pie plate or shallow dish. Remove the chicken from the refrigerator. Working with one chicken breast at a time, coat the chicken lightly with flour and then dip in the egg mixture, making sure to cover both sides. Dredge the chicken in the toasted bread crumbs, pressing lightly to help the crumbs stick to the chicken. (The breaded chicken can be refrigerated covered for up to 1 day.)

4. Transfer the chicken to a lightly greased baking sheet. Bake on the lowest rack of the oven about 10 minutes, to brown the bottom of the chicken. Move the chicken to the middle rack in the oven, reduce the temperature to 400 degrees, leaving the chicken in the oven, and bake until golden brown and the chicken is cooked through (160 degrees on an thermometer), about 25-30 minutes. Let the chicken rest for 5 minutes before serving.

**For step by step picture instructions on how to stuff your chicken breasts click here.

I shared this recipe at
Totally Tasty Tuesdays

Thursday, December 1, 2011

Lemon Meringue Pie

This is my favorite pie. My aunt makes this for any special occasion and its the dessert everyone goes for. It has the best flavor. The lemon filling is creamy and lemony, its not too tart and the meringue is sweet, light, and fluffy. Its the perfect combination. This is the dessert you should make for your next special occasion!

Lemon Meringue Pie
Recipe Source:

*I plopped all of my meringue in the middle and then tried to spread it out, that's why the middle is so thin and the outside edge is so thick. My recommendation would be to plop it down in several different areas and then spread it out. 

Lemon Filling
4 Egg Yolks (reserve whites for meringue)
1/3 cup Cornstarch
1 1/2 cups Water
1 1/3 cups Granulated Sugar
1/4 teaspoon Salt
3 Tablespoons Butter
1/2 cup Fresh Lemon Juice
2 teaspoons Lemon Zest, finely grated
1- 9 inch pre-baked pie shell
Meringue, recipe follows

1. Preheat oven to 375 degrees. Whisk egg yolks in medium mixing bowl and set aside.

2. In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk until combined. Turn on medium heat and bring mixture to a boil, stirring continuously. Boil for 1 minute. Remove from heat and gradually, 1 whisk-full at a time, add some hot mixture to egg yolks and stir until you have added about half of the mixture.

3. Pour the entire egg mixture into the saucepan, turn down the heat to low and cook, stirring constantly, for about 15 minutes, or until thickened. Remove from heat and gently stir in butter, lemon juice, and zest until well combined. 

4. Pour mixture into pie shell and top with meringue while filling is still hot. Make sure meringue completely covers filling and that it goes right up to the edge of the crust. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack for 1 hour and refrigerate for at least 3 hours. Make sure the pie is cooled completely before slicing.

4 Egg Whites
1 pinch Cream of Tartar
6 Tablespoons Granulated Sugar

Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 minute.

I shared this recipe at
Sweets for a Saturday
Sweet Indulgences Sunday 
Totally Tasty Tuesdays

Tuesday, November 29, 2011

Cinnamon Roll Sugar Cookies

I am not a fan of sugar cookies, but I am a fan of cinnamon rolls, so when I saw this recipe I couldn't resist. It was a great decision. They are soft and taste like cinnamon rolls. Also, if you are looking for a really good recipe for regular sugar cookies to frost, they taste great rolled out with buttercream frosting.

Cinnamon Roll Sugar Cookies
Recipe Source:

2 cups Granulated Sugar
1 cup Butter, softened
3 Eggs
1 teaspoon Vanilla
1 cup Sour Cream
6 cups Flour
2 teaspoons Baking Soda
2 teaspoons Baking Powder
1/4 teaspoon Salt

12 Tablespoons Butter, softened 
1 1/2 cups Brown Sugar, packed - divided into 1/4 cups
3 Tablespoons Cinnamon, divided

8 oz Cream Cheese, softened
3/4 cups Powdered Sugar
4 Tablespoons Milk, to thin icing

Directions for Cookies
1. In a stand mixer, cream the sugar and butter. Add eggs, vanilla and sour cream and beat until combined. Slowly add in the flour, baking soda, baking powder and salt until just combined.

2. Divide dough in 2 and place in plastic wrap in a disc shape and chill for at least 2 hours.

3. Once chilled, Preheat oven to 350 degrees. Cut each disc into thirds and roll into a 1/8 inch thick rectangle, about 12 x 5 inches. Spread each rolled pieces of dough with 2 Tablespoons softened butter, 1/4 cup brown sugar and 1/2 teaspoon cinnamon. Start rolling from the long end closest to you, rolling into a log shape. Using a sharp knife, cut 1/2 inch pieces of dough then placing onto a silpat or parchment lined baking sheet. 

4. Bake for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet.

Directions for Frosting
1. Beat the cream cheese until smooth, slowly add powdered sugar and milk until you achieve your desired consistency. Frost cookies and place in refrigerator. Best served cold!

Tuesday, November 22, 2011

Butterflake Rolls

I found my new favorite roll recipe. It doesn't take a lot of time and they come out soft and flaky. The best part is they pull apart in about 5 pieces, which really just means more places to put jam.

Butterflake Rolls
Recipe Source:

1 Tablespoon Yeast
3/4 cup Warm Water
1/4 cup Sugar
1 Egg
2 Egg Yolks
3/4 teaspoon Salt
1/2 cup Buttermilk
4 cups Flour
1/4 cup Butter, softened

1. Spray a muffin pan with cooking spray and set aside.

2. In a large bowl, mix yeast in 1/4 cup warm water until dissolved. Whisk, in the sugar, salt, and eggs. Beat in the buttermilk and remaining water until combined.

3. Use a wooden spoon to stir in about 3 cups of flour, adding more up to 4 cups, to make a soft dough. You want to be able to knead the dough and not have it stick to your fingers.

4. Knead dough a few times. Roll out dough so its a 1/2 inch thick and spread with a thin layer of butter. Fold dough in half, then spread with butter. Repeat 3 more times.

5. After you've finished buttering and folding, roll dough to 1/2 inch thick and cut your dough into 1×1 inch squares. Place 3 to 4 squares upright in each sprayed muffin cup. Heat oven to 200 degrees and turn off. Spray a layer of saran wrap with cooking spray and place over the dough in muffin tin and let rise in the oven for 30 minutes or until about doubled.

6. Preheat oven to 400 degrees and bake rolls for 10-15 minutes or until golden brown.

I shared this recipe at
Totally Tasty Tuesdays

Thursday, November 17, 2011

Pumpkin Chocolate Cheesecake

I went searching for a pumpkin chocolate cheesecake recipe and I came across a few that looked very dense and rich. Then I came across this one, completely different looking from what I thought I wanted but it looked so creamy I couldn't resist. 

Turns out it is just as creamy as it looks. A delicious graham cracker crust, chocolate combined with some of the pumpkin cheesecake mixture to lighten it, and then the pumpkin cheesecake that is light, creamy, and not too pumpkiny. Its just the right amount. Its a great change from the heavy, dense cheesecakes that are delicious but are too rich to have more than one piece, cause I am going to have more than one piece.

Pumpkin Chocolate Cheesecake Bars
Recipe Source:

1 1/4 cups Graham Cracker Crumbs (about 7 crackers)
1/4 cup Granulated Sugar
1/3 cup Butter, melted
2-8oz pkgs Cream Cheese, softened
1 3/4 cups Granulated Sugar
3 Eggs
1 cup Pumpkin Puree
1/2 teaspoon Pumpkin Pie Spice
1/2 teaspoon Ginger
1/2 teaspoon Vanilla
1/4 teaspoon Salt

6 oz Semisweet Chocolate, finely chopped
2 Tablespoons Butter

1 1/4 cups Sour Cream
1/4 cup  Granulated Sugar

1. Preheat oven to 325 degrees. Lightly grease a 9 x 13 cake pan.

2. Combine graham cracker crumbs and 1/4 cup sugar in a medium bowl. Stir in the 1/3 cup melted butter. Press mixture into bottom of the prepared pan and set aside.

3. In a large bowl, combine cream cheese and the 1 3/4 cups sugar. Beat with an electric or stand mixer on medium until smooth. Add eggs, one at a time, beating on low speed after each addition just until combined. Add pumpkin, pumpkin pie spice, vanilla, and salt and beat on low speed just until combined. Remove 1 1/4 cups of the mixture.

4. In a double boiler, combine the 6oz of chocolate and the 2 Tablespoons of butter. Stir until melted. Whisk chocolate mixture into the 1 1/4 cups pumpkin mixture. Pour over crust, spread evenly. Bake for 15 minutes.
5. Pour the rest of the pumpkin mixture over the baked chocolate layer, spread evenly. Bake for 40 to 45 minutes more or until filling is puffed and center is set. Cool on a wire rack for 30 minutes.

6. In a small bowl, combine sour cream and 1/4 cup sugar. Gently spread over pumpkin cheesecake. Cool completely on a wire rack. Cover and chill for at least 3 hours. Sprinkle with chocolate shavings.

I shared this at
Full Plate Thursday
Sweets for a Saturday

Tuesday, November 15, 2011

Pumpkin Roll

I have another pumpkin cake-ish recipe for you. I hadn't ever attempted this before and I was really hesitant. But it wasn't hard at all and it was totally worth it! I was impressed that it was as good as it was and I had made it myself.

Pumpkin Roll
Recipe Adapted From:

1/4 cup Powdered Sugar (to sprinkle on towel)
3/4 cup Flour
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
2 teaspoons Cinnamon
1 teaspoon Ginger
1/2 teaspoon Nutmeg
1/4 teaspoon Salt
3 large Eggs
1 cup Granulated Sugar
2/3 cup Pumpkin Puree

1/4 cup Powdered Sugar
Cream Cheese Frosting
1- 8 oz pkg Cream Cheese, softened
1 cup Powdered Sugar, sifted
6 Tablespoons Butter, softened
1 teaspoon Vanilla

1. Preheat oven to 375 degrees. Grease 15 x 10-inch jelly-roll pan and line with wax paper. Grease and flour the wax paper. Sprinkle a towel with powdered sugar.

2. Sift together flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt in small bowl. In the bowl of a stand mixer beat eggs and sugar until thick. Mix in pumpkin. Stir in flour mixture until just combined. Spread evenly into prepared pan.

3. Bake for 13 to 15 minutes. Immediately loosen and turn cake onto prepared towel. Carefully peel off the wax paper. Roll up cake and towel together, starting with the narrow end. Cool completely on a wire rack.

4. Beat cream cheese, powdered sugar, butter and vanilla in small bowl until smooth. Carefully unroll the cake and remove towel. Spread cream cheese mixture over cake. Re-roll the cake. Wrap tightly in plastic wrap and refrigerate for at least one hour. Sprinkle with the 1/4 cup powdered sugar before serving.

I shared this at
Totally Tasty Tuesdays

Thursday, November 10, 2011

Zuppa Toscana

Are you ready for your new favorite soup?! Well, this is my favorite soup anyway. This is the soup I always order at the Olive Garden and I love it. So when I found this recipe I was so excited to try it. Turns out its much better than the one they serve at the Olive Garden and I can make a lot more at home for the cost of one bowl there, which is always a plus! 

It is a spicy, creamy, comforting soup and the bacon adds a touch of something extra that makes it even more delicious. Perfect for the cold nights ahead!

Zuppa Toscana

4 slices Bacon, diced
1 lb ground Italian sausage
1 Yellow Onion, diced
4 Cloves Garlic, minced
4 cups Chicken Broth
3 cups Russet Potatoes, cubed
3/4 teaspoon Kosher Salt
1/4 teaspoon Black Pepper
2 cups Kale, chopped in bite size pieces
1 cup Heavy Cream
Parmesan Cheese, grated for garnish

1. In a large stock pot cook bacon over medium heat until crispy. Add sausage, breaking apart as it cooks. Once sausage is browned and crumbled drain the grease leaving a tablespoon to saute the onion.

2. Push the sausage to the edges of the pot and add the onion to center. Saute until translucent then add garlic and saute until fragrant.

3. Stir in broth and potatoes, season with salt and pepper, simmer for 15-20 minutes or until potatoes are tender.

4. Add kale and heavy cream. Bring to a simmer. Top with parmesan cheese and serve.

Tuesday, November 8, 2011

Pumpkin Cake

I found the yummiest pumpkin cake. Moist and full of flavor. To top it all off I frosted it with a maple cream cheese frosting. The combination was so good. Totally worth trying, its the perfect time of year for it.

Pumpkin Cake
Recipe Source:

2 cups Sugar
1 cup Vegetable Oil
4 large Eggs
2 cups Flour
2 teaspoons Baking Soda
1 teaspoon Baking Powder
2 teaspoons Cinnamon
1/2 teaspoons Ginger
1/2 teaspoon Salt
2 cups Pumpkin Puree
Cream Cheese Frosting, Recipe Follows

1. Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans. 

2. Combine sugar, vegetable oil, and eggs in the bowl of a stand mixer and mix well. Sift dry ingredients into a medium bowl. Add dry ingredients into the wet ingredients and beat well. Stir in pumpkin.

3. Pour batter into the prepared pans. Bake for about 35 minutes or until a toothpick comes out clean. Turn out onto wire racks to cool. Cool completely and frost with cream cheese frosting.

Maple Cream Cheese Frosting

8-oz Cream Cheese, softened
1/2 cup Butter, room temperature
6 cups Powdered Sugar
2-3 Tablespoons Milk
1/2 teaspoon Maple Extract

Combine all ingredients in the bowl of a stand mixer and beat until smooth.

I shared this at 
Totally Tasty Tuesdays

Wednesday, November 2, 2011

Oreo Cheesecake Bars

I wanted another dessert for Halloween and I have been needing some cheesecake in my life, so I had orange creme filled Oreos and used them in place of regular ones just to add a touch of color. It was simple way to add some holiday color with out overwhelmingly screaming 'Its Halloween!'. I just realized that you could really do it for any holiday and cause they make Oreo creme colors for every holiday.

Anyway, these bars are rich, creamy, and not too heavy. A great dessert for any occasion.

Oreo Cheesecake Bars
Recipe Source:

40 Oreo Cookies, divided
1/4 cup Butter
4 - 8oz pkgs Cream Cheese, softened
1 cup Granulated Sugar
1 cup Sour Cream
1 teaspoon Vanilla
4 large Eggs
1. Preheat the oven to 325°F. Line a 9×13 baking dish with foil, with ends extending over sides. Finely crush 24 Oreo cookies. Melt 1/4 cup butter. Combine the Oreo crumbs with melted butter. Press onto bottom of the lined pan.

2. In the bowl of a stand mixer, beat the cream cheese and sugar until blended. Add sour cream and vanilla and mix well. Add the eggs in one at a time. Beating after each addition until just blended. Chop the rest of the Oreos. Gently stir into the batter and pour over crust.

3. Bake for 40-45 minutes or until the sides are set and the center is almost set. Cool completely on a wire rack in the pan.

4. After the cheesecake is completely cooled, cover and refrigerate for at least 3 hours. When chilled, remove the cheesecake using the foil and cut into bars. Serve.

Friday, October 28, 2011

Our Halloween Costumes

I havent dressed up for Halloween in years but when I saw this idea at Make it and Love it, I couldnt resist. So this what I made based on that...

Since we are having a boy I painted a baseball bat in his hand...

I also made this candy corn costume for my little girl. It took me a while to figure out what to make for her because she hates even changing out of her pajamas. So when I decided on a Candy Corn I made her into it the only way I thought she would wear it...

I just laid out a dress she already had onto freezer paper. Cut it into 3 equal sections pinned it onto my material, cut, and sewed it.

I did do the front neck and back neck differently....

And as luck would have it she was pretty happy once she got into the thing...

I also made these adorable bows for her hair to match from this tutorial...

It will be fun to be dressed up, but its a good thing it only happens once a year cause it was a lot of work!

Wednesday, October 26, 2011

Candy Corn Cupcakes and Jell-O

I was in the mood for something cute so I decided on candy corn themed treats. I have 2 easy ideas, and they are both treats from boxes, so they are super super simple.

The first one is a cupcake. I used a yellow cake mix divided it in 2 bowls and colored half yellow and half orange. The directions are below.

The second one is Jell-O. One box of lemon and one box of orange topped with whipped cream. The directions are below. Just another way to add some delicious, simple fun to your Halloween.

Candy Corn Cupcake
Recipe Partly from:

1 Box Yellow Cake Mix
3 Large Eggs
1/2 cup Butter, not Margarine
1 cup of Water
Yellow and Red Food Coloring
Yellow Cupcake Papers

1. Pre-heat oven to 350 degrees. Melt the butter in the microwave. Put cake mix, eggs, butter, and water in a large bowl and mix on low for 1 minute and on high for 1 minute.

2. Put half of your batter in a separate bowl. Color half the batter yellow, approx. 50 drops, and half your batter orange, approx. 50 yellow drops and 8 red drops. Mix well. 

3. Fill 18 cupcake papers 1/4 full with yellow and 1/4 more with the orange batter. Bake for 18-20 minutes.

Candy Corn Jell-O

3 oz box Lemon Jell-O
3 oz box Orange Jell-O
Heavy Whipping Cream
Powdered Sugar

1. Prepare lemon Jell-O according to the fast set directions and divide between 5 glasses. Place in fridge for about and hour and a half. 

2. Once the yellow Jell-O has chilled prepare the orange Jell-O according to the fast set directions and pour on top the 5 glasses of set yellow Jell-O. Place in fridge for another hour and a half.

3. Whip enough heavy cream sweetened with powdered sugar to put on top of the 5 glasses.

I shared this at
Sweets for a Saturday
Sweet Indulgences Sunday

Monday, October 24, 2011

Chex Mix

I have a small obsession with this treat. I can't stop eating it. I think I may be addicted. My grandma always made it with slivered almonds and coconut. I am not really a fan of those so I switched them out for Mini Reeses Pieces. Not only does it look Halloweeny, but it was a way to get one of my favorite candies into my favorite treat.

Chex Mix  
Recipe Source: Lucile Belliston

5 cups Golden Grahams
5 cups Corn Chex
5 cups Rice Chex
1 cup Sugar
1 cup Corn syrup
6 Tablespoons Butter

1. Line a cookie sheet with wax paper. Place golden grahams, corn chex, and rice chex in a large bowl. 

2. Bring sugar, corn syrup, and butter to a boil. Boil for 2 minutes. Pour over cereal. Mix well. Pour onto cookie sheet and leave until cool. Eat.
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