Strawberry Crunch Cheesecake

We have a little baker in the family. Our youngest child loves to bake. He also has a super sweet tooth! The two go hand in hand I suppose. For opening weekend at the campground he wanted to bring dessert for our other favorite baker, Tammy, to try. He missed a step in the recipe but it didn’t make or break this. He just made it all strawberry rather than half vanilla bean and half strawberry. It was still delicious!! 

Strawberry Crunch Cheesecake

This No Bake Strawberry Crunch Cheesecake is layers of strawberry and vanilla bean cheesecake in a graham cracker crust, topped with strawberry crunch topping! Completely no bake and delicious, you'll want this beauty on repeat in your kitchen!

Ingredients

Strawberry Crunch

¼ cup freeze-dried strawberries, ground into powder(see note)

9 vanilla sandwich cookies (like golden oreos)

2 tablespoon salted butter, melted

Graham Cracker Crust

2 cups graham cracker crumbs (from about 15 whole crackers)

2 tablespoon sugar

10 tablespoon unsalted butter, melted

No-Bake Cheesecake

24 oz cream cheese, at room temperature (I used full fat)

½ cup sugar

¼ cup sour cream, at room temperature (I used full fat)

2 teaspoon lemon juice

2 teaspoon vanilla bean paste (see note)

¾ cup freeze-dried strawberries (or whatever is left in the bag; see note)

1¼ cups heavy (whipping) cream, cold

¼ cup powdered sugar

Vanilla Bean Whipped Cream

½ cup heavy (whipping) cream, cold

2 tablespoon powdered sugar

½ teaspoon vanilla bean paste (see note)

Instructions

For Strawberry Crunch

Combine freeze-dried strawberries (see note) and vanilla sandwich cookies in the bowl of a food processor. Pulse until the mixture is coarse crumbs.

Drizzle in melted butter and continue to pulse the mixture to the desired consistency. Store in a sealed container in the refrigerator until needed. The strawberry crunch topping can be made in advance and stored in the refrigerator for up to a week.

For Crust

Grease a 9" springform pan (see note) and set aside.

Combine graham crackers and sugar in the bowl of a food processor. Process until finely ground.

Add melted butter and pulse to incorporate, making sure the mixture is completely coated in butter. Press the mixture into the bottom and 1-2 inches up the sides of the prepared pan. Chill as you prepare the filling.

For Cheesecake

Combine the cream cheese and sugar in the bowl of a stand mixer. Mix on low speed at first, then increase to medium until the mixture is smooth and creamy. Scrape down the sides of the bowl.

Add sour cream, lemon juice, and vanilla bean paste (see note). Mix to incorporate.

Pour half the filling into a separate bowl and set aside. This will be the vanilla bean layer of the cheesecake. 

Add the freeze-dried strawberry powder to the mixer bowl and mix to incorporate.

In a separate bowl, whip the cream with the powdered sugar until it thickens and holds peaks.

Scrape half of the whipped cream into the bowl of vanilla cheesecake filling, and the other half into the bowl of strawberry cheesecake filling. Gently fold the whipped cream into each mixture, taking care not to deflate the whipped cream.

Take the prepared crust out of the refrigerator. Scrape the strawberry filling into the crust, and smooth the top with an offset spatula. Repeat with the vanilla filling, spreading it on top of the strawberry filling.

Cover the cheesecake and place in the refrigerator to set for 6-8 hours (12+ hours is even better).

For Whipped Cream

Place cold heavy cream and powdered sugar in the bowl of a stand mixer. Start the mixer on low speed, and gradually increase the speed to high. Whip until the cream thickens and forms peaks. Add vanilla bean paste (see note), and mix to incorporate.

Remove the chilled cheesecake from the refrigerator and top with the strawberry crunch topping. Pipe or dollop the whipped cream on top, and garnish with fresh strawberries, if desired.

Once complete and garnished, the covered cheesecake will keep in the refrigerator for about five days (if it lasts that long).

For long-term storage, wrap the plain cheesecake (with no strawberry crunch/whipped cream/berries) well and store in the freezer for up to three months!

Enjoy!

Notes

Note on freeze-dried strawberries: You'll need one bag (typically 0.8-1.2 oz) of freeze-dried strawberries for this recipe. Make sure that you're using *freeze-dried* berries, as they're free of moisture and will process into a powder. Regular "dried" strawberries will not! You'll use ¼ cup of the strawberries in the strawberry crunch, then the rest of the bag (it was ¾ cup for me) in the strawberry cheesecake layer.

Note on springform pan: This recipe uses a standard 9" springform pan. In a pinch you could use a regular 9" round cake pan, the cheesecake will just be a bit harder to slice and serve. If you go that route, I suggest a cake pan that's 3" high, so you have enough room for your layers.

Note on vanilla bean paste: I love the kick of vanilla flavor and the beautiful vanilla bean flecks from vanilla bean paste! If you'd prefer, you can substitute with an equal measure of vanilla extract.

Puppy Chow Bars

 I haven’t tried these yet but I want to save the recipe to make later, they seem like they’d be a great camping weekend treat!!!

This recipe is from Amanda Rettke at iambaker.net

Puppy Chow Bars

Ingredients

• 7 cups Rice Chex cereal, (start with 5 cups and check consistency)
• 1 cup semi-sweet chocolate chips
• 1 cup (258 g) creamy peanut butter
• ¼  cup  (28 g) unsalted butter, can use salted
• 1 bag (10 ounces) mini marshmallows
• ¼ cup (31 g) confectioners sugar

Instructions

• In a large mixing bowl, add the Chex cereal and set aside.
• In a separate medium microwave-safe bowl, combine the chocolate chips, peanut butter, and butter. Microwave in 30-second intervals, stirring until melted.
• Add in the mini marshmallows, stir to coat and return to the microwave, cooking again in 30-second intervals until the marshmallows start to puff and melt. The mixture should be thick and creamy.
• Pour the marshmallow mixture over the Chex cereal and stir to coat. (Make sure to stir as much as you need in order to generously coat all of the cereal.)
  
• Transfer the cereal mixture to a 9x13 inch greased baking pan and press it firmly into the pan. Set in the refrigerator to chill for 10-15 minutes.
• Lightly coat the top of the bars with powdered sugar. Cut and serve!

Other Christmas Treats

 We had a good Christmas, despite waking up to a cold house (our furnace broke down). Thankfully the repair man came and was able to fix it the same day! We are also incredibly thankful to our friends and family that either offered to bring space heaters or actually showed up at our doorstep with space heaters in tow! All I can say is we are incredibly blessed!! 

 The weekend before Christmas we baked our little hearts out! What was on our baking list you might ask, well let me share with you!

  Christmas Ooey Gooey Cookies
  Russian Teacakes
  Spritz Cookies
  Peanut Butter Blossoms
  Peppermint Snowballs
  Grinch Cookies
  White chocolate covered pretzels 
  Rolo pretzels 

 I fully intended to do a bit more but by the mid-way point of Saturday my children jumped ship and left me to bake alone. Honestly I don’t care for baking or the sweets that it produces so my interest faded when they left. 

White Chocolate Covered Pretzels 

Ingredients 

Almond Bark

Tiny twist pretzels 

Sprinkles

Instructions 

-Almond bark (melted in a crockpot on low heat and stirred frequently as to not burn the almond bark)
-Submerge pretzels and pull out with a fork and place on parchment lined baking sheets. 
-Sprinkle festive sprinkles onto pretzels before they cool

Rolo Pretzels

Ingredients 

Tiny twist pretzels (square ones work too)
Rolos unwrapped
m & m’s or pecans or whatever you want to put on top

Instructions

-Preheat over to 200 degrees.
-On a cookie sheet, lay out the pretzels in a single layer.
-Remove all the rolo wrappers (get the kids involved on this on and place one rolo on top of each pretzel.
-Bake in a preheated oven for 3-5 minutes until the rolos glisten but still keep their shape.
-Remove from oven on and immediately lightly press an m&m on each rolo pretzel.
-Allow to cool completely so they harden. I like to place them in the fridge until completely cooled.

Grandma’s Russian Teacakes

My absolute favorite Christmas cookie is Russian teacakes! Hands down. I remember making them with my grandma when I was a little girl. Making Christmas cookies with her is one of my most treasured memories. She was a saint.

Russian Teacakes 

Ingredients

1 C butter - softened
1/2 C powdered sugar
1 tsp vanilla extract 
2- 1/4 C flour
3/4 C finely chopped walnuts
1/4 tsp salt

Directions

Preheat oven to 400*
Mix butter, 1/2 C powdered sugar & vanilla in large bowl
Stir in flour, nuts & salt
Shape dough into 1” balls. 
Place 1” apart on ungreased cookie sheet.
Bake 10-12 minutes or until set but not brown.
Remove from cookie sheet & cool on wire rack.
Roll warm cookies in powdered sugar; cool on wire rack.
Roll in powdered sugar again.

Toffee Drop Cookies

Toffee Drop Cookies are easy to make yet pack amazing flavor. Chewy, buttery, and loaded with toffee bits, they're a crowd pleaser!

Ingredients

3-1/2 cups flour

2 teaspoons baking soda

2 teaspoons cream of tartar

8 ounces butter, softened

1 cup granulated sugar

1 cup packed brown sugar

1 teaspoon vanilla extract

1/2 teaspoons salt

3 eggs

8 ounces toffee brickle bits

Instructions

In a bowl, combine flour, baking soda, and cream of tartar.

In a large bowl, combine butter, granulated sugar, brown sugar, vanilla extract, and salt. Using an electric mixer on low speed, beat until blended. 

Add eggs and beat well.

Gradually add flour mixture to butter mixture, beating until blended. 

Add toffee bits and stir to combine.

Using a scoop or a tablespoon, drop dough onto a lightly greased baking sheet about 1 inch apart. Bake in a 350 F for about 8 to 10 minutes or until lightly browned. 

Remove from oven, cool for a few minutes and transfer to a wire rack to cool completely.

Christmas Ooey Gooey Butter Cookies

 Now this is a cookie I want to try out this year! What screams most amazing cookie better than “Ooey Gooey” in the name of the cookie!! This recipe is from I Am Baker (.) net 

**Update** we made these cookies and they’re amazing to say the least 

Christmas Ooey Gooey Butter Cookies

Christmas Ooey Gooey Butter Cookies are cookies that will melt in your mouth and are full of colorful sprinkles to get you in the holiday spirit. 

Author Amanda Rettke -- iambaker

Ingredients

1/2 cup (1 stick or 113g) salted butter, softened

1 package (8 ounces) cream cheese, softened

1-1/2 cups (300g) granulated sugar

1 large egg, room temperature

1 teaspoon vanilla extract

2-1/4 cups (282g) all-purpose flour

1 cup (126g) confectioners' sugar, divided

3 teaspoons baking powder

1/3 cup Christmas sprinkles

Instructions

Preheat oven to 350°F. Line baking sheets with parchment paper.

In a large bowl using a hand-held mixer, beat butter, cream cheese and granulated sugar until blended.

Add in egg and vanilla.

Add in flour, baking powder, and 1/2 cup confectioners sugar. With the mixer on low, gradually beat into creamed mixture.

Gently fold in the sprinkles by hand. The more you fold, the more likely the sprinkles will bleed, so fold until just incorporated.

Using a 2-tablespoon cookie scoop, scoop dough, and then roll in the remaining 1/2 cup of confectioners’ sugar. Place approximately 6 dough balls on each of the lined baking sheets.

Bake until they no longer appear wet on top, 8-11 minutes. After about 5 minutes, place on wire racks to cool.

Grinch Cookies

 Another favorite Christmas cookie! I made them with mint m&m’s for the technicians I worked with and they complimented how great they were! If you don’t like mint, that’s ok too!

Grinch Cookies

INGREDIENTS

• 1 cup butter, softened
• 3/4 cup sugar
• 3/4 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3-5 drops bright green food coloring
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cup red and green M&Ms plus additional 1/2 cup for topping cookies, if desired *mint or milk chocolate, you choose*

INSTRUCTIONS

1. Combine butter and sugar in a large bowl and use an electric mixer to beat until well-combined and light and fluffy (about 1 minute).
2. Add eggs, one at a time, beating well after each addition.
3. Stir in vanilla extract and food coloring, until well-combined.
4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
5. Set mixer to low speed and gradually stir dry ingredients into butter mixture. Add ingredients and stir until well-incorporated.
6. Fold in M&M candies
7. Preheat oven to 375F and line a cookie sheet with parchment paper
8. Drop cookie dough by heaping 1 1/2 Tbsp-sized scoops onto prepared cookie sheets, for perfectly round cookies roll dough in your hands into a smooth ball.
9. Bake for 8-10 minutes. If desired, gently press additional M&Ms into the tops of each cookie for decoration while they are still warm.
10. Allow cookies to cool completely on cookie sheet before removing. 

Peppermint Snowballs

 Christmas cookies!! One of our favorite Christmas cookies is peppermint snowballs! We hope you enjoy them as much as we do!

Peppermint Snowballs 

Ingredients

3 cups confectioners' sugar
1 ¼ cups butter, softened
1 teaspoon peppermint extract
1 teaspoon vanilla extract
1 egg
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup white sugar, or as needed
1 cup finely crushed peppermint candy
3 tablespoons milk

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets, or line with parchment paper.

Step 2

Beat 1 1/2 cups confectioners' sugar with the butter, peppermint extract, vanilla extract, and egg in a mixing bowl at Medium speed until well blended and creamy, 2 to 3 minutes. Reduce speed to Low, and gradually mix in the flour, baking powder, and salt until well blended, 1 to 2 minutes. Stir in 1/2 cup crushed peppermint candy using a wooden spoon.

Step 3

Place the white sugar in a shallow bowl. Roll a small amount of cookie dough between your hands to make 3/4 inch diameter balls. Roll in sugar. Place 1 inch apart on prepared baking sheets.

Step 4

Bake in preheated oven until light brown, 10 to 12 minutes. Remove and cool on racks.

Step 5

Meanwhile, to make the glaze, stir the remaining 1 1/2 cups confectioners sugar together with the milk in a bowl until smooth. Drizzle cooled cookies with the glaze, and sprinkle immediately with the remaining crushed peppermint candy.

Christmas Spritz Press Cookies

 It’s that time of year.. Christmas is upon us! In just over a month the kids will be ripping open gifts, stuffing their faces with sweets, singing Christmas carols and grinning from ear to ear. It really is a magical time of year. One of our favorite cookies to make for Christmas are spritz cookies. They’re a bit of work but they’re so good!! This is the recipe we use.

Ingredients 

1-1/2 C butter, softened 

1 C sugar

1 egg

1 tsp vanilla extract 

3-1/2 C flour

Directions

Preheat oven to 375*

Mix together butter and sugar, beat on medium speed until creamy

Add egg and vanilla, mix well

Add flour, mix on low speed

Fill cookie press, press dough onto cookie sheet 1” apart

Top w/ sprinkles

Bake 10-12 minutes

Move to cooking rack 

Pistachio Fluff

Ingredients

• 16 ounces whipped topping
• 1 package (3.4 ounce) instant pistachio pudding mix
• 2 cups miniature marshmallows
• 1 can (20 ounce) crushed pineapple, do not drain
• 1/2 cup chopped pistachios or walnuts
• Additional whipped topping (optional and for garnish)

Instructions

1. In a large bowl combine the whipped topping, pistachio pudding, marshmallows, and pineapple. 
2. Cover the bowl with plastic wrap and chill for at least an hour. (Can be chilled up to 48 hours prior to serving.)
3. When you are ready to serve, top with additional whipped topping and sprinkle with chopped pistachio. (If you are like my grandma, you add one maraschino cherry on top!

Salted Brown Butter Crispy Treats

I thought these looked amazing and will hopefully be trying these soon! I found this recipe at http://kitchenescapes.blogspot.com/

Along with the recipe is her comical story of how she finally ended up with these pictures :)

 

As a testament to just how good these rice crispy treats are, I'll admit I had to make them 3 times before getting a picture of them. Each time I made them we either ate them all or gave them away. I am in no way complaining about that though because these rice crispy treats are amazing. Brown butter and salt add an interesting depth of flavor to traditional crispy treats, making them irresistible to me. Honestly, it took some severe willpower to limit myself to one (or two) of these per day, and I could have easily eaten the whole batch. Now I just have to find an excuse to make them again......

Salted Brown Butter Crispy Treats
Source: Smitten Kitchen

Ingredients:
1 stick unsalted butter
1 10-ounce bag marshmallows
Heaping 1/4 teaspoon coarse sea salt
6 cups Rice Krispies cereal (about half a 12-ounce box)

Butter or coat with non-stick spray an 8-inch square pan with 2-inch sides.

In large bowl, combine the rice krispies and salt; stir to combine.

In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as the point between nuttiness and burnt butter happens very quickly. (this whole process took 10-15 minutes for me)

As soon as the butter takes on a nutty color and you see brown bits in the butter, turn the heat off and stir in the marshmallows. If the residual heat from the melted butter does not melt the marshmallows, turn the heat back on low until the marshmallows are smooth.

Remove the pot from the stove and stir in the salt and cereal. Quickly spread into prepared pan, using hands or a spatula if necessary to ensure top is even and corners filled in.

Let cool completely before cutting.

Enjoy!

Smore Cupcakes

Smore Cupcakes

From: Kara Hessell

I mixed up crushed graham crackers and butter to make a crust for the bottom.

On top of that I put chocolate cake batter and sprinkled a little more graham cracker on top.

Bake according to the cake mix directions.

I cut large marshmallows in half and placed one on each cupcake as soon as it came out of the oven, then drizzled a little melted chocolate on top.

I just used melted chocolate chips.

I've learned it's a little less messy to eat if you place the graham cracker crust in the middle.

Place a little cake batter on the bottom, a layer of the graham, then more cake batter.

Enjoy!

^

These look amazing so I had to share.. You can find this yourself by 'Like'-ing Kraft Foods on Facebook! :)

Brown Sugar Pound Cake with Caramel Glaze

I have tweaked the recipe a bit. For one thing, the original icing recipe made twice as much. Having a 3/4 inch-thick layer of candy on top of this yummy cake seemed like overkill to me. So I cut the recipe in half and thinned it down some so that it is more of a glaze. I prefer this more subtle addition of sweetness, and I still have icing left over after frosting the cake.

I am kind of a cake snob... I like my cake made from scratch. And only real butter will do. I love any kind of pound cake. I won't even tell you how many calories this cake has in it. But it is worth every bite! Enjoy...

Brown Sugar Pound Cake with Caramel Glaze

3 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup milk
1 teaspoon vanilla
1.5 cups (3 sticks) butter, softened
2.5 cups brown sugar
5 eggs
Caramel Glaze (recipe below)

1. Heat oven to 325 degrees. Generously grease 10-inch tube or bundt pan with butter, and flour liberally.

2. Sift together flour, salt, and baking powder; set aside. Add vanilla to milk in a measuring cup or separate bowl. (The recipe actually calls for whole milk, but I use 2% with no issues.) Both the flour and milk will be combined in the batter in a later step.

3. Beat the butter with a mixer at high speed until light and fluffy. Beat in the brown sugar in three batches. Add the eggs one by one, beating well after each addition.

4. Reduce the speed to low and add half of the flour mixture, then half the milk. Be sure to mix until the flour has disappeared into the batter before adding the milk. Add the rest of the flour, then the milk, in the same way. Quickly scrape the batter into the prepared tube pan and bake about 1 hour and 10 minutes, until the cake is browned at the edges, and the center springs back when lightly touched. A wooden skewer or tooth pick should also come out clean when inserted into the center of the cake.

5. Remove the cake from the oven and leave in the pan on a wire rack to cool for 20-30 minutes. Loosen the cake with a table knife and turn out onto a wire rack or cake plate. Let the cake cool completely before finishing with the Caramel Glaze.

Note: I have made this recipe with good results in a 13x9 pyrex dish, as well as in two loaf pans. Baking times will need to be adjusted. I am planning to try these out as cupcakes or mini cupcakes, too!

Caramel Glaze¼ cup (½ stick) butter
½ cup brown sugar
¼ cup evaporated milk (plus a couple extra tablespoons)
2 cups sifted powdered sugar
1 teaspoon vanilla

1. Melt the butter with the brown sugar in a saucepan over medium heat. Stir until a smooth sauce forms, about 2-3 minutes.

2. Add the milk and bring the icing to a gentle boil. Stir well, remove from heat and add the powdered sugar and vanilla. Beat well until the glaze thickens and looses some of its shine. More evaporated milk can be added if it gets too thick, a little at a time.

3. Use at once, drizzling over the cooled Brown Sugar Pound Cake.

No-Bake Chocolate, Peanut Butter & Oatmeal Cookies

Yield: 2 to 3 dozen cookies
Prep Time: 10 minutes | Cooling Time: 30 minutes


½ cup (1 stick) butter
2 cups granulated sugar
½ cup milk
4 tablespoons cocoa powder
½ cup peanut butter
2 teaspoons vanilla extract
3 cups quick-cooking oats


1. Add the first four ingredients (through the cocoa powder) to a 4-quart saucepan.
2. Bring to a rolling boil and let boil for 1 minute.
3. Remove from heat.
4. Stir in the peanut butter and vanilla until smooth, then stir in the oats.
5. Drop by heaping tablespoons onto wax paper-lined baking sheets.
6. Let cool until set.

Homemade Cake Mix

Recipe and photos taken from I Am Baker

Did you know you can make your own cake mix?
You can have high quality, delicious tasting cake with the ease and convenience of a box mix.
And it just takes moments to do!



Just assemble your dry ingredients as well as the sugar.
Dry Ingredients:
2 3/4 cup flour
1 3/4 cups SUPER fine sugar (you can buy this or make it)
2 teaspoon baking powder
3/4 tsp salt

(I will post the rest of the recipe I am using below)



Sift together all ingredients and place in mason jar or your chosen storage container.



And viola!  You have your own cake mix! (This recipe totaled about 4 1/2 cups of dry ingredients, so I used an eight cup mason jar)
You will of course need to add the wet ingredients when you are ready to make your cake.



So I just write what I need to add on a little reminder card.
And don't forget the date!  I would probably try and use this within three months.  But around here, I usually use at least one jar a week!



Don't forget the instructions!  (I am not saying that from experience or anything...) And any other little annoying notes you might want to write yourself.
I sorta love words like moist and delicious and yum when describing cake.  I cant help myself.
Feel free to do this with chocolate cake or yellow cake or any cake that suits your fancy.

S'mores Cheesecake Squares

So I have been craving cheesecake for a while now.. My husband and I were going to go to the Cheesecake Factory and a movie last night to celebrate my birthday, but what do ya know?! It didnt happen! God had other plans for us apparently including a bruised bum and hand, and a sore back and head from my fall on the ice last night.. Oh well!



Prep Time: 20 min
Total Time: 5 hr
Makes: 32 servings

INGREDIENTS

18 HONEY MAID Honey Grahams, divided
1/3 cup  butter or margarine, melted
3 Tbsp. sugar
4 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 Tbsp.  vanilla
3 Tbsp. flour
4   eggs
1 cup BAKER’S Semi-Sweet Chocolate Chunks, divided
1 cup  JET-PUFFED Miniature Marshmallows


DIRECTIONS

PREHEAT oven to 350°F. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Crush 14 of the grahams. (You should have about 2 cups crumbs.) Mix graham crumbs, butter and 3 Tbsp. sugar; press firmly onto bottom of prepared pan. Coarsely chop remaining 4 grahams; set aside.

BEAT cream cheese, 1 cup sugar and the vanilla in large bowl with electric mixer on medium speed until well blended. Add flour; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Chop 1/2 cup of the chocolate chunks; stir into cream cheese mixture. Pour over crust. Sprinkle with remaining 1/2 cup chocolate chunks, the marshmallows and reserved chopped grahams.

BAKE 40 min. or until center is almost set. Cool completely. Cover. Refrigerate 4 hours or overnight. Remove cheesecake from pan using foil handles before cutting into squares to serve. Store and leftover cheesecake ing the refrigerator.

Hot Cocoa Cake

This recipe is amazing..  So good...

 

2 c milk
1 box (18.25 oz) chocolate cake mix (Betty Crocker)
1 1/4 c water
3 large eggs
1/3 c canola oil (Wesson)
1 box (5 oz) chocolate cook-and-serve pudding mix (Jell-O)
miniature marshmallows (Kraft)
chocolate flavored syrup (Hershey)

1) coat a 5 quart slow cooker with cooking spray (or your liner bag); set aside.  In a small saucepan, over high heat, heat milk until almost boiling.  Remove from heat; set aside.

2) in a large mixing bowl, combine cake mix, water, eggs, and canola oil.  Using a handheld electric mixer, beat on medium speed for 2 minutes, occasionally scraping down side of bowl.

3) transfer batter to prepared crock.  Sprinkle pudding mix over cake batter.  Slowly pour in hot milk.

4) cover and cook on LOW heat setting for 4 hours.  DO NOT lift lid for first 3 hours of cooking.

5) turn off slow cooker.  Sprinkle cake with 1 c of the marshmallows.  Cover; let stand for  minutes to allow marshmallows to melt slightly.

6) serve warm by scooping out cake.  Top with additional marshmallows and chocolate flavored syrup.

YUMMY!!!

Crock Pot Carrot Cake

Ingredients:

1 c brown sugar

1 1/2 c water

1c grated carrot

1 c grated potato

1 c grated apple

1/2 c melted butter or margarine

1 c sugar

2 eggs

2 c flour

1 1/2 tsp baking soda

1t salt

1 t cinnamon

1/2 t cloves

1 tsp nutmeg

2 c nuts (optional)

Directions:

Mix the brown sugar and water in the bottom of crock pot. Mix remaining ingredients in large mixing bowl. Spoon mixture into crock pot over top the brown sugar/water mixture. Cook on high for 2 1/2 hours. DO NOT lift the lid at any time. Serve with ice cream

Brown Butter Chocolate Chip Blondies

I completely stole this from Carrie's Sweet Life

Just thought it looked oh so yummy!! And it sounds very easy to say the least and I LOVE a good blondie!!! :o)

Carrie said "I had saved this recipe a while ago as I fell in love with brown butter with these cookies."


Brown Butter Chocolate Chip Blondies (From: Our Italian Kitchen)

• 1 1/4 cups (2 1/2 sticks) unsalted butter, plus more for pan
• 2 1/4 cups all-purpose flour, plus more for pan
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 2 cups packed light-brown sugar
• 1/2 cup granulated sugar
• 3 large eggs, room temperature
• 2 1/2 teaspoons pure vanilla extract
• 1 cup chocolate chips

DIRECTIONS

Preheat oven to 350.

Butter a 9-by-13-inch baking pan. Line bottom of pan with parchment paper; spray parchment paper.

In a saucepan over medium heat, cook the butter until it turns golden brown; remove from heat, and let cool.

Whisk together flour, baking powder, and salt in a separate bowl.

In the bowl of an electric mixer, combine browned butter and both sugars; stir with a wooden spoon until combined. Attach bowl to mixer; add eggs. Using the paddle attachment, beat on medium-high speed until light and fluffy, about 3 minutes. Add vanilla, and beat to combine. Add flour mixture, and chocolate chips.

Mix until thoroughly combined, and spread into prepared pan.

Chocolate Chip Cookies

A classic favorite!

2 1/4 cup flour

1 tsp baking soda

Pinch of salt

Mix these 3 and set aside

2 sticks butter

3/4 c sugar

3/4 c brown sugar

1 tsp vanilla

Mix together

2 eggs

Added one at a time to above mixture

Then add the flour mix slowly, once mixed add the chocolate chips

Bake at 375 for 9-11 minutes