Oreo Cheesecake
Crust
12 whole Oreo cookies, crushed into crumbs
2 T. butter, melted
Cheesecake
16 oz. cream cheese, room temperature
1/2 c. granulated sugar
2 large eggs, room temperature
1 T. flour
1/4 c. heavy cream Or (1 T. melted butter and 3 T. milk)
2 t. vanilla
8 whole Oreo cookies, coarsely chopped
Topping
1 c. whipped cream or whipped topping
8 whole Oreo cookies, coarsely chopped
chocolate sauce, optional
Spray the inside of a 7 inch cheesecake pan.
In a small bowl, stir together the 12 crushed Oreo cookies and melted butter and press the crumbs into the bottom of the prepared pan and freeze for 10 minutes.
Beat the cream cheese until smooth. Add sugar and mix well. Add eggs, and beat well. Add in the flour, heavy cream, and vanilla and mix until smooth. Fold in 8 chopped Oreo cookies and pour batter into prepared pan.
Cover the top of the pan with a piece of foil.
Pour 1 1/2 cups of water into the Instant Pot and place the trivet in the bottom of the pot.
Create a "foil sling" by folding a 20-inch long piece of foil in half lengthwise two times. This "sling" will allow you place and remove the springform pan easily. OR use a purchased instant pot rack with handles.
Place the cheesecake pan in the center of the sling and carefully lower the pan into the Instant Pot.
Lock the lid into place and make sure the vent is closed "sealing". Press the "Manual" button and cook on high pressure for 40 minutes.
Allow the pressure to release naturally for 10 minutes and then do a quick release to release any pressure remaining in the pot.
Carefully remove the cheesecake from the pot to a cooling rack using the foil sling "handles". Uncover the cheesecake and allow it to cool to room temperature.
Once the cheesecake has cooled, refrigerate it for at least 8 hours, or overnight.
At serving time, top with whipped cream, chopped Oreo cookies, and a drizzle of chocolate sauce.
Notes:
If you want to bake this in an oven.... Do not cover the top with foil but you will need to cover the bottom of the pan with foil or the water will leak in. Place the cheesecake pan into a larger pan and pour hot water into the larger pan until halfway up the side of the cheesecake pan. Bake at 350°F for about 40-45 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, turn off the oven, and leave the door cracked and allow the cheesecake to rest in the cooling oven for one hour. After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cheesecake is completely cooled, place it into the refrigerator for at least 8 hours.
Showing posts with label birthdays. Show all posts
Showing posts with label birthdays. Show all posts
Saturday, July 15, 2017
Saturday, January 16, 2016
Strawberry Bundt Cake
Making this for Granny's 75th birthday!!!
1 (18 1/4 ounce) boxes strawberry cake mix ( with pudding in the mix)
1 small box instant coconut cream pudding mix or vanilla or banana cream
1/3 c. vegetable oil
4 eggs
1small box strawberry gelatin
1 c. water
In a large bowl, add all the ingredients.
Beat for 2 minutes at medium speed.
Pour into a greased and floured 10-inch bundt pan.
Bake at 350 for 40 to 45 minutes.
Cake is done when toothpick comes out clean.
Cool for 20 minutes before removing from pan.
No need to frost, but you can or drizzle with strawberry sauce.
Thursday, March 19, 2015
Dirt Pudding
The twins are turning 9 and this is what they have ordered for their birthday cake!!
Dirt Pudding
1 lg box (5.8 oz) Chocolate Instant Pudding
3 c. milk
8 oz. whipped topping (NOT FF or LITE)
25 Oreo Cookies, crushed (about 2 c.)
15 or more gummy worms
Beat pudding and milk together for 2 minutes. Let stand for 5 minutes. Stir in whipped topping and 1/2 c. cookie crumbs. Spoon into 15 - 6 oz. cups. Top with remaining cookie crumbs. Refrigerate 1 hour. Top with gummy worms at serving time.
Dirt Pudding
1 lg box (5.8 oz) Chocolate Instant Pudding
3 c. milk
8 oz. whipped topping (NOT FF or LITE)
25 Oreo Cookies, crushed (about 2 c.)
15 or more gummy worms
Beat pudding and milk together for 2 minutes. Let stand for 5 minutes. Stir in whipped topping and 1/2 c. cookie crumbs. Spoon into 15 - 6 oz. cups. Top with remaining cookie crumbs. Refrigerate 1 hour. Top with gummy worms at serving time.
Wednesday, January 14, 2015
"Frozen" Hot Chocolate
"Frozen" Hot Chocolate
4 oz. white chocolate, chopped
1 3/4 c. milk
1/4 t. vanilla extract
Few drops of blue food coloring
Whipped cream
Blue sugar crystals
In a small sauce pan over medium/low heat, add the chopped white chocolate and milk, bring to simmer (don't let it boil). Keep stirring until the chocolate is completely melted, remove from heat. Stir in vanilla extract and blue food coloring. Pour into mugs, serve with whipped cream and blue sugar crystals. Enjoy!
4 oz. white chocolate, chopped
1 3/4 c. milk
1/4 t. vanilla extract
Few drops of blue food coloring
Whipped cream
Blue sugar crystals
In a small sauce pan over medium/low heat, add the chopped white chocolate and milk, bring to simmer (don't let it boil). Keep stirring until the chocolate is completely melted, remove from heat. Stir in vanilla extract and blue food coloring. Pour into mugs, serve with whipped cream and blue sugar crystals. Enjoy!
Saturday, August 2, 2014
Real Cheesecake
Kara asked me to make a real baked cheesecake for Justin's birthday.....this is what I came up with. Hope he likes it.
Real Cheesecake
Cover outside of 11 inch springform pan with 2 layers of foil.
Mix together in springform pan and press firmly into bottom of pan.
1 1/4 c. graham cracker crumbs
1/4 c. sugar
1/3 c. melted butter
In mixer bowl beat until fluffy.
20 oz. cream cheese
Gradually beat in.
14 oz. sweetened condensed milk
Add & mix well.
4 eggs
1/4 c. lemon juice
Pour over prepared graham cracker crust.
Fill a large deep jelly roll pan half full of water and place springform pan in the water. Place in oven at 350 for 50 to 60 minutes or until set. Cool for 1 hour. Refrigerate for at least 4 hours. Serve plain or with fruit sauce or pie filling.
Sunday, April 6, 2014
Chocolate Mousse Crunch Cake with Ganache
http://www.ourbestbites.com/2010/03/chocolate-mousse-crunch-cake/
Chocolate Mousse Crunch Cake by Our Best Bites
1 package Duncan Hines Devil’s Food Cake
1 recipe (give or take a little) Chocolate Ganache
Crushed Heath bars or a bag of chocolate-covered Heath bits
1 t. unflavored gelatin
1 T. cold water
2 T. boiling water (just heat it in a small bowl in your microwave)
1/2 c. sugar
1/4 c. unsweetened cocoa powder
1 c. whipping cream
1 t. vanilla
Bake cake according to cake mix instructions in 2 8″ round pans. Allow to cool and set aside. This can be done several days in advance; just freeze the cakes when you’re done.
In a small bowl, combine gelatin and cold water and allow to stand for about 1 minute. While gelatin is softening, bring 2 Tbsp. water to a boil in the microwave. Whisk into the softened gelatin and allow to cool slightly.
In a medium mixing bowl, combine sugar, cocoa powder, whipping cream, and vanilla. Beat with an electric mixer until medium-stiff peaks form. Mix in gelatin mixture and refrigerate for 30 minutes.
Prepare ganache.
Super Easy Chocolate Ganache by Our Best Bites
8 oz. semi-sweet or dark chocolate
8 oz. heavy cream
Combine chocolate and heavy cream in a microwave-safe bowl. Heat for 2 minutes and stir. Heat for an additional 1-2 minutes or until chocolate is fully melted and can be whisked and incorporated into the cream. Be sure and scrape the sides and bottom to make sure you don’t find any globby bits of chocolate when you start working with it.
The ganache will thicken as it cools, so if it’s a little too thin for you, hang tight and it will be ready pretty quickly. When it’s completely cool, it will be thick and fudgy and can be used like frosting. Store in an airtight container. You can reheat it to achieve your desired consistency.
With a serrated knife, carefully slice the dome-iest part of each cake layer off so the layers are level. Place one layer on the serving plate and spread about 1/2 of the chocolate mousse over the cake. Sprinkle with Heath bits.
Place second layer on top of Heath bits.
Spoon ganache over the top layer, allowing it to drip down the sides. Sprinkle with additional Heath bits and refrigerate until ready to serve.
Chocolate Mousse Crunch Cake by Our Best Bites
1 package Duncan Hines Devil’s Food Cake
1 recipe (give or take a little) Chocolate Ganache
Crushed Heath bars or a bag of chocolate-covered Heath bits
1 t. unflavored gelatin
1 T. cold water
2 T. boiling water (just heat it in a small bowl in your microwave)
1/2 c. sugar
1/4 c. unsweetened cocoa powder
1 c. whipping cream
1 t. vanilla
Bake cake according to cake mix instructions in 2 8″ round pans. Allow to cool and set aside. This can be done several days in advance; just freeze the cakes when you’re done.
In a small bowl, combine gelatin and cold water and allow to stand for about 1 minute. While gelatin is softening, bring 2 Tbsp. water to a boil in the microwave. Whisk into the softened gelatin and allow to cool slightly.
In a medium mixing bowl, combine sugar, cocoa powder, whipping cream, and vanilla. Beat with an electric mixer until medium-stiff peaks form. Mix in gelatin mixture and refrigerate for 30 minutes.
Prepare ganache.
Super Easy Chocolate Ganache by Our Best Bites
8 oz. semi-sweet or dark chocolate
8 oz. heavy cream
Combine chocolate and heavy cream in a microwave-safe bowl. Heat for 2 minutes and stir. Heat for an additional 1-2 minutes or until chocolate is fully melted and can be whisked and incorporated into the cream. Be sure and scrape the sides and bottom to make sure you don’t find any globby bits of chocolate when you start working with it.
The ganache will thicken as it cools, so if it’s a little too thin for you, hang tight and it will be ready pretty quickly. When it’s completely cool, it will be thick and fudgy and can be used like frosting. Store in an airtight container. You can reheat it to achieve your desired consistency.
With a serrated knife, carefully slice the dome-iest part of each cake layer off so the layers are level. Place one layer on the serving plate and spread about 1/2 of the chocolate mousse over the cake. Sprinkle with Heath bits.
Place second layer on top of Heath bits.
Spoon ganache over the top layer, allowing it to drip down the sides. Sprinkle with additional Heath bits and refrigerate until ready to serve.
Old Fashioned Chocolate Cake & Frosting
Our Best Bites - Don’t make the frosting until the cakes are cooled, and use the frosting as soon as it is ready. If the frosting gets too stiff to spread easily, wrap the mixer bowl with a towel soaked in hot water and mix on low until frosting is creamy and smooth. Refrigerated leftover cake should sit at room temperature before serving until the frosting softens.
http://www.ourbestbites.com/2011/05/old-fashioned-chocolate-layer-cake/
Old-Fashioned Chocolate Layer Cake
3/4 c. butter, very soft, plus extra for greasing pans
1 3/4 c. all-purpose flour, plus extra for dusting pans
4 oz. unsweetened chocolate, coarsley chopped
1/4 c. dutch-processed cocoa powder
1/2 c. hot water
1 3/4 c. sugar
1 1/2 t. baking soda
1 t. salt
1 c. buttermilk
2 t. vanilla extract
4 large eggs, plus 2 large egg yolks
Adjust oven rack to middle position; heat to 350 degrees. Grease two 9-inch round by 2 inch high cake pans with butter; dust pans with flour and knock out excess. Combine chocolate, cocoa powder, and hot water in medium heatproof bowl; set bowl over saucepan containing 1 inch of simmering water and stir with rubber spatula until chocolate ins melted, about 2 minutes. Add 1/2 cup sugar to chocolate and stir until glossy, 1-2 minutes. Remove bowl from heat and set aside to cool.
Whisk flour, baking soda, and salt in medium bowl. Combine buttermilk and vanilla in small bowl. In bowl of stand mixer fitted with whisk attachment, whisk eggs and yolks on medium-low speed until combined, about 10 seconds. Add remaining 1 1/4 C sugar, increase speed to high, and whis until fluffy and lightened in color, 2-3 minutes. Replace whisk with paddle attachment. Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly incorporated, 30-45 seconds, pausing to scrape down sides of bowl with rubber spatula as needed. Add softened butter 1 tablespoon at a time, mixing about 10 seconds after each addition. Add about 1/3 of flour mixture; followed by half of buttermilk mixture mixing until incorporated after each addition (about 15 seconds.) Repeat using half of remaining flour mixture and all of remaining buttermilk mixture (batter may appear separated.) Scrape down sides of bowl and add remaining flour mixture; mix at medium low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Divide batter evenly between prepared cake pans; smooth batter to edges of pan with spatula.
Bake cakes until toothpick inserted into center comes out with a few crumbs attached, 25-30minutes. Cool cakes in pans 15 minutes, then invert onto wire rack. Cool cakes to room temperature before frosting, 45-60 minutes.
Old-Fashioned Chocolate Frosting
16 oz. semi-sweet chocolate, finely chopped (or 2 1/2 c. semi-sweet chocolate chips)
1/2 c. butter
1/3 c. granulated sugar
2 T. corn syrup
2 t. vanilla extract
1/4 t. salt
1 1/4 c. cold heavy cream
Melt Chocolate in heatproof bowl set over a saucepan containing 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and set aside. Meanwhile, heat butter in small saucepan over medium-low heat until melted. Increase heat to medium; add sugar, corn syrup, vanilla, and salt and stir with heatproof rubber spatula until sugar is dissolved, 4-5 minutes. Add melted chocolate, butter mixture, and cream to clean bowl of stand mixer and stir to thoroughly combine.
Place mixer bowl over ice bath and stir mixture constantly with rubber spatula until frosting is thick and just beginning to harden against sides of bowl, 1-2 minutes (frosting should be 70 degrees). Place bowl on stand mixer fitted with paddle attachment and beat on medium-high speed until frosting is light and fluffy, 1-2 minutes. Stir with rubber spatula until completely smooth. *If you find after beating, your frosting is still too soft for your liking, try chilling in the fridge until it sets up a little more.
http://www.ourbestbites.com/2011/05/old-fashioned-chocolate-layer-cake/
Old-Fashioned Chocolate Layer Cake
3/4 c. butter, very soft, plus extra for greasing pans
1 3/4 c. all-purpose flour, plus extra for dusting pans
4 oz. unsweetened chocolate, coarsley chopped
1/4 c. dutch-processed cocoa powder
1/2 c. hot water
1 3/4 c. sugar
1 1/2 t. baking soda
1 t. salt
1 c. buttermilk
2 t. vanilla extract
4 large eggs, plus 2 large egg yolks
Adjust oven rack to middle position; heat to 350 degrees. Grease two 9-inch round by 2 inch high cake pans with butter; dust pans with flour and knock out excess. Combine chocolate, cocoa powder, and hot water in medium heatproof bowl; set bowl over saucepan containing 1 inch of simmering water and stir with rubber spatula until chocolate ins melted, about 2 minutes. Add 1/2 cup sugar to chocolate and stir until glossy, 1-2 minutes. Remove bowl from heat and set aside to cool.
Whisk flour, baking soda, and salt in medium bowl. Combine buttermilk and vanilla in small bowl. In bowl of stand mixer fitted with whisk attachment, whisk eggs and yolks on medium-low speed until combined, about 10 seconds. Add remaining 1 1/4 C sugar, increase speed to high, and whis until fluffy and lightened in color, 2-3 minutes. Replace whisk with paddle attachment. Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly incorporated, 30-45 seconds, pausing to scrape down sides of bowl with rubber spatula as needed. Add softened butter 1 tablespoon at a time, mixing about 10 seconds after each addition. Add about 1/3 of flour mixture; followed by half of buttermilk mixture mixing until incorporated after each addition (about 15 seconds.) Repeat using half of remaining flour mixture and all of remaining buttermilk mixture (batter may appear separated.) Scrape down sides of bowl and add remaining flour mixture; mix at medium low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Divide batter evenly between prepared cake pans; smooth batter to edges of pan with spatula.
Bake cakes until toothpick inserted into center comes out with a few crumbs attached, 25-30minutes. Cool cakes in pans 15 minutes, then invert onto wire rack. Cool cakes to room temperature before frosting, 45-60 minutes.
Old-Fashioned Chocolate Frosting
16 oz. semi-sweet chocolate, finely chopped (or 2 1/2 c. semi-sweet chocolate chips)
1/2 c. butter
1/3 c. granulated sugar
2 T. corn syrup
2 t. vanilla extract
1/4 t. salt
1 1/4 c. cold heavy cream
Melt Chocolate in heatproof bowl set over a saucepan containing 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and set aside. Meanwhile, heat butter in small saucepan over medium-low heat until melted. Increase heat to medium; add sugar, corn syrup, vanilla, and salt and stir with heatproof rubber spatula until sugar is dissolved, 4-5 minutes. Add melted chocolate, butter mixture, and cream to clean bowl of stand mixer and stir to thoroughly combine.
Place mixer bowl over ice bath and stir mixture constantly with rubber spatula until frosting is thick and just beginning to harden against sides of bowl, 1-2 minutes (frosting should be 70 degrees). Place bowl on stand mixer fitted with paddle attachment and beat on medium-high speed until frosting is light and fluffy, 1-2 minutes. Stir with rubber spatula until completely smooth. *If you find after beating, your frosting is still too soft for your liking, try chilling in the fridge until it sets up a little more.
Hawaiian Cake & Cream Cheese Frosting
In March we had our Stake RS Birthday Event. We had a great assortment of Birthday Cakes for dessert!! It was a fun event with some of the yummiest cakes ever!!! This one was my favorite!! So moist and delicious. Carla White was kind enough to share her recipe with me.
Hawaiian Cake
Hawaiian Cake
Stir together:
2 cups sugar
2 cups flour
2 tsp soda
Mix in:
2 eggs
20 oz. can of crushed pineapple
Stir in:
1 cup coconut
chopped walnuts
Pour batter into sprayed pans (a 9x13 or 2 8" rounds). Bake 350 degrees for 35 minutes.
Cream Cheese Frosting
1 cube melted butter
1 tsp vanilla
1 cream cheese
1 lb powdered sugar
2 cups sugar
2 cups flour
2 tsp soda
Mix in:
2 eggs
20 oz. can of crushed pineapple
Stir in:
1 cup coconut
chopped walnuts
Pour batter into sprayed pans (a 9x13 or 2 8" rounds). Bake 350 degrees for 35 minutes.
Cream Cheese Frosting
1 cube melted butter
1 tsp vanilla
1 cream cheese
1 lb powdered sugar
Saturday, January 11, 2014
Carmelized Frosting
Well I read an article about carmelizing butter, and I thought; that would probably make really good frosting. Since I seem to be hung up on anything caramel I wanted to try it. So I adapted Mom's decorator's icing into this....wonderful caramelized frosting!!! I put it on a Spice Cake to take to Aunt Thelma for her birthday tomorrow!!
CARAMELIZED FROSTING
Place 1/2 c. butter in a small saucepan over medium heat. Stir occasionally until it starts to bubble. When it is bubbling really good lower the heat a little more. Continue to cook and stir and watch really closely, until it turns golden brown and sends off a caramel aroma; that is when you know it is done. Remove from heat.
Place in mixer bowl:
4 c. powdered sugar
1/4 t. salt
1/3 c. cream or milk
2 t. vanilla
Pour caramelized butter over the top and turn on the mixer. Beat well and add more milk or powdered sugar until desired consistency is reached.
CARAMELIZED FROSTING
Place 1/2 c. butter in a small saucepan over medium heat. Stir occasionally until it starts to bubble. When it is bubbling really good lower the heat a little more. Continue to cook and stir and watch really closely, until it turns golden brown and sends off a caramel aroma; that is when you know it is done. Remove from heat.
Place in mixer bowl:
4 c. powdered sugar
1/4 t. salt
1/3 c. cream or milk
2 t. vanilla
Pour caramelized butter over the top and turn on the mixer. Beat well and add more milk or powdered sugar until desired consistency is reached.
Thursday, October 3, 2013
Chocolate Eclair Cake
Today is Jake's 16th Birthday!!! and the bummer is he is very sick!! This is the cake we are making for him....maybe it will be the recipe to make him feel better.
T'was a hit.......I think this may be my favorite 2013 recipe!! yep..... pretty sure!!!!
CHOCOLATE ECLAIR CAKET'was a hit.......I think this may be my favorite 2013 recipe!! yep..... pretty sure!!!!
Crust:
1 cup water
1/2 cup butter
1 cup flour
4 large eggs
Filling:
8 oz. cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 c. milk
Topping:
8 oz. cool whip (just enough for a thin layer. I don't use the whole container) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate sauce ( I used my Choice Chocolate Topping Recipe)
Preheat oven to 400. Lightly spray the bottom of a 9"X13" glass baking pan.
For the Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly.
Bake for 25 to 30 minutes or until golden brown. Remove from oven and let cool, don't touch or push bubbles down.
For the Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding by beating the pudding mix and the milk for 3 minutes and put in the fridge until set. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with a drizzle chocolate syrup.
Tuesday, March 19, 2013
Birthday Monkey Bread Breakfast....
Look what I just found.....The perfect birthday breakfast....and March is birthday MONTH for our family.....21 family birthdays on my calendar this month!! So I am always looking for an alternative for cake this month to change it up a bit!!! I love birthdays.....and my family!!!
Birthday Monkey Bread Breakfast
1 can Pillsbury Grands Homestyle Biscuits (16.3 oz.) OR use bread maker dough
1/2 c. butter, melted
1/2 c. brown sugar
1/3 c. dry cake mix (vanilla or whatever you like)
2 T. cinnamon
candy sprinkles
ICING
1/4 c. butter
1/3 c. milk
1/2 c. dry cake mix
1/3 c. sugar
Spray 4 - 4 oz. souffle dishes with cooking spray. Separate dough into 8 biscuits. Cut each biscuit into 4 pieces. Roll into balls. Melt butter and place in a small bowl and set aside. Mix together, brown sugar, 1/3 c. cake mix, cinnamon and sprinkles. Dip each dough ball into melted butter and then roll in the sugar mixture. Place 8 balls in each souffle dish. Bake at 375 for 20 minutes, until puffed up and ligthly browned.
While they are baking, melt 1/4 c. butter in saucepan. Stir in 1/2 c. cake mix and the sugar. Mix with whisk to form thick glaze. Remove from heat. Cool 5 minutes. Spread over monkey bread and top with more sprinkles and a candle of course!!
HINTS: If glaze is too thick add a little water. If you are pushed for time in the mornings.....bake the bread portion the day before.....then reheat and glaze that morning.
Birthday Monkey Bread Breakfast
1 can Pillsbury Grands Homestyle Biscuits (16.3 oz.) OR use bread maker dough
1/2 c. butter, melted
1/2 c. brown sugar
1/3 c. dry cake mix (vanilla or whatever you like)
2 T. cinnamon
candy sprinkles
ICING
1/4 c. butter
1/3 c. milk
1/2 c. dry cake mix
1/3 c. sugar
Spray 4 - 4 oz. souffle dishes with cooking spray. Separate dough into 8 biscuits. Cut each biscuit into 4 pieces. Roll into balls. Melt butter and place in a small bowl and set aside. Mix together, brown sugar, 1/3 c. cake mix, cinnamon and sprinkles. Dip each dough ball into melted butter and then roll in the sugar mixture. Place 8 balls in each souffle dish. Bake at 375 for 20 minutes, until puffed up and ligthly browned.
While they are baking, melt 1/4 c. butter in saucepan. Stir in 1/2 c. cake mix and the sugar. Mix with whisk to form thick glaze. Remove from heat. Cool 5 minutes. Spread over monkey bread and top with more sprinkles and a candle of course!!
HINTS: If glaze is too thick add a little water. If you are pushed for time in the mornings.....bake the bread portion the day before.....then reheat and glaze that morning.
http://www.pillsbury.com/recipes/cake-batter-monkey-bread/890c9af2-955d-4990-9e43-ca3dc0a62f82/
Sunday, March 11, 2012
Peanut Butter Cup Cheesecake.....Connor's Birthday Cake
Well Connor saw this on Pinterest and he wants me to make it for his birthday cake this week. I can't believe he will be 5 on March 16th. Our tiny little miracle baby reminds us of God's tender mercies each and every day. We are so thankful you are part of our family Connor.....and I would be most happy to make this cake for you. Hugs from Grandma Karla!!
http://easybaked.net/2011/11/23/peanut-butter-cup-cheesecake/
Peanut Butter Cup Cheesecake.....aka: Connor's Birthday Cake
1 1/8 c. crushed chocolate wafer cookies or graham crackers
1/4 c. margarine, melted
16 oz. cream cheese, softened
1/2 c. sugar
3 eggs
2 c. dark chocolate chips, melted
1 c. heavy whipping cream
1 T. vanilla
CHOCOLATE TOPPING
1/4 c. heavy whipping cream
1/2 c. semi-sweet chocolate chips
PEANUT BUTTER TOPPING
1/2 c. heavy whipping cream
1 c. peanut butter chips
Preheat oven to 325 degrees
Crush cookies into fine crumbs and add melted margarine. Combine well and press into the bottom of a 9 inch springform pan.
Beat softened cream cheese with sugar until smooth.
Add eggs one at a time, beating in between each one.
Add remaining cheesecake ingredients, beating until smooth.
Pour into crust and allow to sit at room temp for 30 minutes.
Place on a cookie sheet and bake for 60 minutes,
Turn off oven, open oven door a little and allow to sit for another 30 minutes.
Remove from oven and run knife around edge of pan. Remove edge of pan.
Allow to come to room temperature (make toppings during this time)
PEANUT BUTTER: Put whipping cream into saucepan and heat just until bubbling at edges. Turn heat off, add peanut butter chips, cover and allow to sit for 5 minutes.
CHOCOLATE: Put whipping cream into saucepan and heat just until bubbling at edges. Turn heat off, add chocolate chips, cover and allow to sit for 5 minutes.
After 5 minutes, stir both until smooth.
Pour peanut butter over top of cheesecake, smoothing to edges
Refrigerate about 10 minutes.
Pour chocolate over peanut butter and smooth into a center circle.
Decorate as desired.
REFRIGERATE cheesecake overnight before serving for best consistency. Remove bottom part of pan when cake is chilled.
The didn't follow these baking instructions.....I wrapped the springform pan in foil and placed it in a pan filled with 1" of water. Then baked it at 325 for 60 to 65 minutes (until firm and dull). It was creamy and yummy!!
http://easybaked.net/2011/11/23/peanut-butter-cup-cheesecake/
Peanut Butter Cup Cheesecake.....aka: Connor's Birthday Cake
1 1/8 c. crushed chocolate wafer cookies or graham crackers
1/4 c. margarine, melted
16 oz. cream cheese, softened
1/2 c. sugar
3 eggs
2 c. dark chocolate chips, melted
1 c. heavy whipping cream
1 T. vanilla
CHOCOLATE TOPPING
1/4 c. heavy whipping cream
1/2 c. semi-sweet chocolate chips
PEANUT BUTTER TOPPING
1/2 c. heavy whipping cream
1 c. peanut butter chips
Preheat oven to 325 degrees
Crush cookies into fine crumbs and add melted margarine. Combine well and press into the bottom of a 9 inch springform pan.
Beat softened cream cheese with sugar until smooth.
Add eggs one at a time, beating in between each one.
Add remaining cheesecake ingredients, beating until smooth.
Pour into crust and allow to sit at room temp for 30 minutes.
Place on a cookie sheet and bake for 60 minutes,
Turn off oven, open oven door a little and allow to sit for another 30 minutes.
Remove from oven and run knife around edge of pan. Remove edge of pan.
Allow to come to room temperature (make toppings during this time)
PEANUT BUTTER: Put whipping cream into saucepan and heat just until bubbling at edges. Turn heat off, add peanut butter chips, cover and allow to sit for 5 minutes.
CHOCOLATE: Put whipping cream into saucepan and heat just until bubbling at edges. Turn heat off, add chocolate chips, cover and allow to sit for 5 minutes.
After 5 minutes, stir both until smooth.
Pour peanut butter over top of cheesecake, smoothing to edges
Refrigerate about 10 minutes.
Pour chocolate over peanut butter and smooth into a center circle.
Decorate as desired.
REFRIGERATE cheesecake overnight before serving for best consistency. Remove bottom part of pan when cake is chilled.
The didn't follow these baking instructions.....I wrapped the springform pan in foil and placed it in a pan filled with 1" of water. Then baked it at 325 for 60 to 65 minutes (until firm and dull). It was creamy and yummy!!
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Lacey Making Teddy Bear Cookies
