S’mores Mini Cheesecake Bites

These are AMAZING! Way easier than I expected them to be to make, and the perfect portion for a quick sweet-tooth¬†satisfier! ūüôā

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S'mores Mini Cheesecake Bites

INGREDIENTS

  • 1 c.¬†crushed graham crackers
  • 1/2 c.¬†plus 2 tbsp. granulated sugar, divided
  • 3 tbsp.¬†melted butter¬†
  • 2¬†(8-oz.) blocks cream cheese, softened
  • 2¬†large eggs
  • 2 tbsp.¬†sour cream
  • 1 tsp.¬†pure vanilla extract
  • 1 c.¬†semisweet chocolate chips, melted
  • Cooking spray
  • 1 c.¬†mini marshmallows

DIRECTIONS

  1. Preheat oven to 350¬į. Line 18 muffin pan cups with liners.¬†In a medium bowl, mix the graham cracker crumbs with 2 tablespoons of sugar and melted butter.
  2. Press 1 tablespoon of crumb mixture into the bottom of each liner. Bake until lightly golden, about 5 minutes, then cool completely on wire racks.
  3. Reduce the oven temperature to 325¬į.¬†In a large bowl using a hand mixer, beat cream cheese and the remaining ¬Ĺ cup sugar until light and fluffy. Add eggs, one at a time, then add sour cream and vanilla and beat until combined. Divide the filling among the prepared liners.
  4. Bake the cheesecakes until slightly jiggly in the center, 12 to 14 minutes.
  5. Let cool for 5 minutes in the pan and then transfer to a rack to cool completely. Refrigerate until cold, at least 1 hour.
  6. Once cheesecakes are cold, preheat broiler. Using a spoon, spread about a tablespoon melted chocolate on top of each cheesecake.
  7. Grease a small baking sheet with cooking spray and arrange marshmallows standing up on the tray. Broil until golden, 1 to 2 minutes. Keep an eye on it‚ÄĒit browns fast!
  8. Using a small metal spatula, top each mini cheesecake with toasted marshmallows before serving.
  9. Enjoy!

Original recipe from: www.delish.com

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Lemon Butter Cookies

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These cookies were AMAZING! They’re pretty easy to make as well. Enjoy!

Lemon Butter Cookies

INGREDIENTS

  • 2 1/4 c.¬†all-purpose flour
  • 1 1/4 tsp.¬†baking powder
  • 3/4 tsp.¬†salt
  • 10 tbsp.¬†butter, softened¬†
  • 1¬†(8-oz.) block cream cheese, softened
  • 1 1/4 c.¬†granulated sugar
  • 2¬†large eggs
  • 2 tsp.¬†finely grated lemon zest
  • 1/4 c.¬†fresh lemon juice
  • 1 tsp.¬†pure vanilla extract
  • 10¬†drops yellow food coloring
  • 3/4 c.¬†powdered sugar

DIRECTIONS

  1. In a medium bowl, whisk flour, baking powder, and salt.
  2. In a large bowl using a hand mixer, beat butter and cream cheese with sugar until light and fluffy, about 2 minutes. Beat in eggs, lemon zest and juice, vanilla, and food coloring. Beat in dry ingredients until just combined. Cover bowl with plastic and refrigerate until firm, at least 2 hours and up to overnight.
  3. Preheat oven to 325¬į and line a baking sheet with parchment paper. Roll dough into 2″ balls, then roll in powdered sugar. Let sit 2 minutes until sugar is absorbed, then reroll in powdered sugar (do not shake off excess). Place about 2″ apart on prepared baking sheet and bake until cookies crackle and are set but still slightly soft in the center, 18 to 20 minutes. Transfer to a cooling rack and let cool completely.

Original Recipe found at: https://www.delish.com

Caramel Pumpkin Pecan Cheesecake

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Talk about another huge Instant Pot success! Derek has been in the fall mood and most definetaly craving the pumpkin lately, so I decided to get to work and make this cheesecake. It’s simple to make as well!

Caramel Pumpkin Pecan Cheesecake

INGREDIENTS

  • 3/4 Cups Ginger Snaps (About 20 Cookies)
  • 2 Tbs Pecans
  • 2 Tbs Butter, Melted
  • 2 – 8oz. Packages of Cream Cheese, at Room Temp.
  • 1/2 Cup Granulated Sugar
  • 1/2 Cup Pumpkin Puree
  • 1.5 Tsp. Pumpkin Pie Spice
  • 1/2 Tsp. Vanilla Extract
  • 2 Large Eggs

DIRECTIONS

  1. In a blender or food processor, combine cookies and pecans. Pulse until finely chopped. In a small bowl combine crumbs and melted butter and stir until well combined.
  2. Use your fingers and press firmly into bottom and sides of springform pan (I used a 6″ in this case). Place pan in freezer until your ready for it.
  3. In large mixing bowl combine Cream Cheese and Sugar until smooth. Add pumpkin, pumpkin pie spice, and vanilla and mix well. Add in eggs one at a time and make sure to not overwork the batter.
  4. Pour mixture on top of cookie crust in springform pan.
  5. Pour 1 cup of water in bottom of Instant Pot.
  6. Add in trivet with springform pan into the pressure cooker and cook on high pressure for 25 minutes. Quick release.
  7. Remove from cooker and allow to cool, then refridgerate until ready to serve. Top with caramel and pecans.
  8. Enjoy!

Recipe: http://www.kiefertshome.com

Blueberry Key Lime Cheesecake

One word describes this one. YUMMY! This is a must try. Although I wish I would have got a better picture to do this justice before posting. I was too excited to share to wait any longer.

Blueberry Key Lime Cheesecake

INGREDIENTS

  • 30 Vanilla Cream Filled Cookies
  • 1/4 Cup Butter, Melted
  • 3 – 8 Oz. Packages of Cream Cheese, Softened.
  • 3/4 Cup Sugar
  • 3/4 Cup Sour Cream
  • 1/3 Cup Lime Juice
  • 1/4 Cup Flour
  • 3 Eggs
  • 1 Tablespoon Lime Zest
  • 1 – 21 Oz. Can Blueberry Pie Filling
  • Whipped Cream
  • Lime Slices
  • Green Gel Food Coloring

DIRECTIONS

  1. Place a baking sheet with some water in it (about half full) on lower rack of oven. Pre-heat the oven to 325 degrees. This recipe uses. 13X9 glass pan. Spray with non-stick spray.
  2. Place the cookies (cream included) in a food processor and pulse until crumbed.
  3. Stir together the crumbs and melted butter and press into the bottom of the greased pan.
  4. Beat the cream cheese until creamy. Add the sugar and sour cream and beat again until smooth.
  5. Add the lime juice, zest and flour and beat again until mixed in thoroughly.
  6. Add the eggs one at a time and beat gently after each one. Do not over beat but make sure the eggs are mixed in.
  7. Add green food coloring to the cheesecake mixture (if desired).
  8. Spread the cheesecake batter over the crust in pan.
  9. Drop 1 cup of blueberry pie filling over random spots on the mixture and use a knife to carefully swirl the filling into the cheesecake.
  10. Place pan directly on rack above water filled baking sheet. Bake for 45 minutes. Remove immediately and let cool on wire rack for one hour then refrigerate until completely cooled.
  11. Cut and serve with whipping cream, pie filling and lime wedges.
  12. ENJOY!!

Recipe: http://www.kiefertshome.com

Salted Caramel Cake

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Another beautiful kitchen creation by Derek! It seems he is more of the baker in our home! ūüôā PS – This cake is super yummy!

Salted Caramel Cake

INGREDIENTS

CAKE

  • 1 c. butter, softened
  • 1 c. packed dark brown sugar
  • 1/2 c. granulated sugar
  • 2 large eggs, at room temperature
  • 2 tsp. pure vanilla extract
  • 1/2 c. plain yogurt
  • 2 1/4 c. all-purpose flour, plus more for flouring pan
  • 1 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1 c. whole milk

SALTED CARAMEL FROSTING

  • 1/2 c. butter
  • 1 c. packed dark brown sugar
  • 6 tbsp. whole milk, divided
  • 3 c. sifted powdered sugar
  • 1 tsp. pure vanilla extract
  • 1/4 tsp. kosher salt
  • Salted caramel sauce
  • Heath Bits ‘o Brickle Toffee Bits
  • Sea salt, for sprinkling on top

DIRECTIONS

  1. Make the Cake:¬†Preheat oven to 350¬į. Generously grease a 12″-x-17″ half sheet/jelly roll pan and sprinkle lightly with flour. Set aside.
  2. In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, mix butter for about 1 minute on medium speed. Once smooth, add sugars and beat on medium speed until fluffy. Add eggs and vanilla and mix until smooth. Add yogurt and mix on medium high speed until combined.
  3. In a large bowl, whisk together flour, baking soda, and salt. Pour half of flour mixture into butter mixture and beat on low speed for 5 seconds. Pour in 1/2 cup milk; beat on low speed for 5 seconds. Repeat with remaining flour and milk until combined and smooth. Do not overmix.
  4. Spread cake batter into pan and smooth into a thin, even layer with a rubber spatula. Bake until top is lightly browned and a toothpick inserted in the center comes out clean, 22 to 24 minutes. Remove from oven and let cool in the pan on a wire rack.
  5. Make the Frosting: Meanwhile, melt butter in a small saucepan over medium heat. Once melted, whisk in brown sugar until completely combined. Bring to a boil, then add 2 tablespoons milk and boil 1 minute more. Remove pan from heat, pour into a large heat-proof bowl, and let cool to room temperature about 45 minutes. Once cooled, add remaining milk, powdered sugar, vanilla, and salt. Using a handheld or stand mixer with a whisk attachment, beat on low speed for 20 seconds, then gradually increase to high speed. Beat on high for 3 minutes. (If frosting is too thick, add 1 tablespoon milk.)
  6. Spread frosting on top of cooled cake, then drizzle with caramel and sprinkle with toffee bits and sea salt. Slice and serve. Cover leftovers tightly and store in the refrigerator for up to 5 days.

Recipe: http://www.kiefertshome.com

Baked Stuffed Chicken Rolls

Tried these for the first time on Saturday night and it was a big time winner! This is definitely being saved and put on the make again list! Was a lot simpler then I expected it to be as well!

I should have taken more photos of the finished product!!

Baked Stuffed Chicken Rolls

INGREDIENTS

  • 2 lbs. boneless skinless chicken breasts (8 4-ounce pieces)
  • 1 cup whole wheat Italian style bread crumbs
  • 6 tablespoons grated Parmesan cheese, divided
  • 5 ounces fresh baby spinach
  • 1 clove minced garlic and olive oil for sauteeing
  • 1/2 cup part-skim ricotta cheese
  • 1/3 cup beaten egg whites (I used something similar to Egg Beaters)
  • 3 ounces fresh mozzarella cheese, thinly sliced
  • 1 cup marinara sauce
  • fresh basil for topping

INSTRUCTIONS

  1. Prep the chicken: Cut the chicken into 8 pieces and pound the pieces until they are thin (for quick cooking) and have expanded in surface area (for more filling). Place the breadcrumbs in a shallow bowl with 2 tablespoons of Parmesan cheese and set aside.
  2. Prep the filling: Chop the spinach and saute it with the garlic and just a drizzle of olive oil for 2-3 minutes or until just barely wilted. Combine the sauteed spinach with the ricotta, Parmesan cheese, and 2-3 tablespoons of the egg whites. Place the remaining egg whites in a separate shallow bowl and set aside.
  3. Assemble the chicken: Oil the bottom of a large baking dish and preheat the oven to 450 degrees. Place one piece of chicken on a flat working surface. Put a spoonful of ricotta-spinach filling right in the middle and roll the chicken up so that the edges meet to form a ‚Äúseam‚ÄĚ. Dip the entire chicken roll in egg whites, and then roll it in the breadcrumbs. Place in a baking dish, seam side down. Repeat for the remaining 7 pieces of chicken. Bake for 25 minutes.
  4. Finishing touches: After 25 minutes, the chicken should be cooked through (white on the inside) and browned on the top. Cover the chicken with the marinara sauce and slices of fresh Mozzarella. Bake for another 3-5 minutes or until cheese is melting. Sprinkle with fresh basil.

Recipe: http://www.kiefertshome.com

Caramel Stuffed Cookies!

Derek had the day off earlier this week and I came home to quite the treat! These cookies were absolutely incredible! So much so they all very quickly disappeared! Definitely on my list to have him bake me again VERY soon!

Here’s a quick pic of all the ingredients prepared to start making them.

Caramel Stuffed Cookies

INGREDIENTS 

  • 3/4 c. apple cider
  • 1 1/2 c. flour
  • 1/2 tsp. cinnamon
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • Pinch salt
  • 1/2 c. butter, softened
  • 2/3 c. packed brown sugar
  • 1 egg
  • 1 tsp. vanilla
  • Cinnamon sugar, for rolling
  • 1 bag caramel candies, unwrapped

DIRECTIONS

  1. Preheat oven to 350¬į and line two baking sheets with parchment paper.
  2. In a small saucepan over medium-high heat, bring the apple cider to a simmer. Cook until reduced to about 2 tablespoons. Let cool.
  3. In a medium bowl, whisk together flour, cinnamon, baking soda, baking powder and salt. In a large bowl using a hand mixer, beat together butter and brown sugar. Add egg and vanilla and beat until combined. Add flour and mix until just combined.
  4. Scoop about 2 tablespoons of cookie dough into a ball then flatten it slightly with your hand. Press the unwrapped caramel into the center of the dough, covering and sealing the caramel entirely with dough. Reshape it into a ball and roll in cinnamon-sugar. Place on cookie sheet and repeat with remaining dough and caramels. Freeze for 20 minutes.
  5. Bake until the cookies are golden around the edges and set in the middle, 10-14 minutes. Let cool for on pan for 5 to 10 minutes before transferring to a wire rack to cool completely.

Recipe: http://www.kiefertshome.com