These are a very sweet, yummy treat and not hard to make.
Chocolate Chip Cheesecake Bars
Cookie Dough Ingredients
3/4 cup shortening
3/4 cup granulated sugar
1/3 cup packed brown sugar
1 egg
1.5 tsp vanilla extract
1.5 cups all purpose flour
1 tsp salt
3/4 tsp baking soda
1.5 cups mini chocolate chips
Cheesecake Ingredients
2-8 oz. packages cream cheese, softened
3/4 cup sugar
2 eggs
1 tsp vanilla
In a mixing bowl, cream shortening and sugars together. Beat in the egg and vanilla. Combine the flour, salt and baking soda; add to the creamed mixture and mix well. Fold in the chocolate chips. Set aside one third of the dough for the topping. Press the remaining dough into a greased 9x13 inch baking pan. Bake at 350 degrees for 8 min.
Meanwhile, in a small mixing bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; mix well. Spoon over crust. Drop teaspoonfuls of reserved dough over the filling. Bake at 350 degrees for 35-40 minutes or until golden brown. Cool on a wire rack. Cover and store in the refrigerator.
Showing posts with label desserts. Show all posts
Showing posts with label desserts. Show all posts
Thursday, March 20, 2008
Thursday, February 28, 2008
Oreo Truffles
These are so yummy! I took them into work at Christmas time and my coworkers ate them faster than the other Christmas goodies I brought.
2 hours 2 hours prep
Ingredients:
1 package regular size Oreo cookies, crushed
1 (8 ounce) package cream cheese, softened
1 package white almond bark
1 package chocolate almond bark
Using a blender or hand held mixer, mix Oreos and cream cheese together. Roll into walnut size balls. Chill for an hour. Melt approximately 3/4 package of white almond bark. Stick a toothpick in an Oreo ball and dip it in the melted white almond bark. Allow to harden on wax paper. Takes about 15 min. While waiting, melt about 1/4 package of chocolate almond bark. When Oreo balls are no longer sticky to the touch, decorate with drizzles of chocolate and white almond bark. I just use a sandwich bag with a tiny hole cut in one corner to drizzle the almond bark.
2 hours 2 hours prep
Ingredients:
1 package regular size Oreo cookies, crushed
1 (8 ounce) package cream cheese, softened
1 package white almond bark
1 package chocolate almond bark
Using a blender or hand held mixer, mix Oreos and cream cheese together. Roll into walnut size balls. Chill for an hour. Melt approximately 3/4 package of white almond bark. Stick a toothpick in an Oreo ball and dip it in the melted white almond bark. Allow to harden on wax paper. Takes about 15 min. While waiting, melt about 1/4 package of chocolate almond bark. When Oreo balls are no longer sticky to the touch, decorate with drizzles of chocolate and white almond bark. I just use a sandwich bag with a tiny hole cut in one corner to drizzle the almond bark.
Chocolate Chip Cookie Dough Dip
This dip is so yummy and easy to make! It's vey rich and does taste like cookie dough. Daniel is not much for sweets and he even dug into it. I tried it with graham crackers and vanilla wafers and liked it better with the graham crackers. Enjoy!
Chocolate Chip Cookie Dough Dip (adapted from Recipezaar)
1/2 cup (1 stick) butter
1/3 cup brown sugar
1 tsp. vanilla extract
1 (8-oz) pkg cream cheese
1/2 cup confectioner's sugar
3/4 cup semisweet mini chocolate chips
1. In a small saucepan, melt the butter with the brown sugar over medium heat. Stir continuously, until the brown sugar dissolves. (You can also do this in the microwave but watch it closely. The butter/sugar mixture will boil over fast. Stir every 30 seconds or so.)
2. Remove from heat, whisk in vanilla extract and set aside to cool.
3. Beat the cream cheese and confectioner's sugar for 1 minute.
4. Slowly beat in the cooled butter mixture and beat again for another minute.
5. Stir in the chocolate chips.
6. Pour into a serving bowl and refrigerate.
7. Garnish with additional chips, if you choose.
Serve with Nilla wafers or graham crackers.
**Note: after refrigerating the dip it will be pretty solid and un-dippable so make sure to remove it from the refrigerator about 15-30 minutes before you plan on serving it, so it has time to soften up.
Chocolate Chip Cookie Dough Dip (adapted from Recipezaar)
1/2 cup (1 stick) butter
1/3 cup brown sugar
1 tsp. vanilla extract
1 (8-oz) pkg cream cheese
1/2 cup confectioner's sugar
3/4 cup semisweet mini chocolate chips
1. In a small saucepan, melt the butter with the brown sugar over medium heat. Stir continuously, until the brown sugar dissolves. (You can also do this in the microwave but watch it closely. The butter/sugar mixture will boil over fast. Stir every 30 seconds or so.)
2. Remove from heat, whisk in vanilla extract and set aside to cool.
3. Beat the cream cheese and confectioner's sugar for 1 minute.
4. Slowly beat in the cooled butter mixture and beat again for another minute.
5. Stir in the chocolate chips.
6. Pour into a serving bowl and refrigerate.
7. Garnish with additional chips, if you choose.
Serve with Nilla wafers or graham crackers.
**Note: after refrigerating the dip it will be pretty solid and un-dippable so make sure to remove it from the refrigerator about 15-30 minutes before you plan on serving it, so it has time to soften up.
Apples and Cream Pie
I made this for a dessert at Thanksgiving and it was a hit.
Apples and Cream Pie
1/2 cup honey
3 apples, peeled and sliced
2 tablespoons lemon juice
Crust:
3/4 cup butter
1 1/2 cups flour
1/2 cup sugar
1/2 teaspoon vanilla
Filling:
2 (8-ounce) packages cream cheese, softened
2 eggs
1/4 cup sugar
3/4 teaspoon vanilla
Topping:
1 tablespoon sugar
1/2 teaspoon cinnamon
Preheat oven to 350 degrees. Combine honey and lemon juice in large skillet. Add apples and cook until tender.
Combine crust ingredients and press into bottom of a 9-inch springform pan.
In mixing bowl, combine cream cheese and sugar. Add eggs and vanilla. Mix well and pour over crust. Remove apples from skillet with slotted spoon and arrange on top of filling.
Combine topping ingredients and sprinkle evenly over top of apples. Bake at 350 for 50 to 65 minutes until center is set. (Use knife test; insert in center. If it comes out clean, it's done.)
Apples and Cream Pie
1/2 cup honey
3 apples, peeled and sliced
2 tablespoons lemon juice
Crust:
3/4 cup butter
1 1/2 cups flour
1/2 cup sugar
1/2 teaspoon vanilla
Filling:
2 (8-ounce) packages cream cheese, softened
2 eggs
1/4 cup sugar
3/4 teaspoon vanilla
Topping:
1 tablespoon sugar
1/2 teaspoon cinnamon
Preheat oven to 350 degrees. Combine honey and lemon juice in large skillet. Add apples and cook until tender.
Combine crust ingredients and press into bottom of a 9-inch springform pan.
In mixing bowl, combine cream cheese and sugar. Add eggs and vanilla. Mix well and pour over crust. Remove apples from skillet with slotted spoon and arrange on top of filling.
Combine topping ingredients and sprinkle evenly over top of apples. Bake at 350 for 50 to 65 minutes until center is set. (Use knife test; insert in center. If it comes out clean, it's done.)
Pumpkin Chocolate Chip Cookies
A friend found this recipe and emailed it to me. Looking at the recipe, I thought it would taste too rich but it was great for fall and thanksgiving cookies. The pumpkin is just spicy enough to off set the sweetness of the chocolate chips.
Sometimes, I lightly frost the cookies with a tub of whipped cream cheese frosting and put a piece of candy corn in the center of every cookie. At Paula's suggestion, I use ghiardelli milk chocolate chips.
Recipe courtesy George Duran
Show:
Food Network Specials
Episode:
Ham on Turkey
1 cup (2 sticks) unsalted butter, softened
1 cup white sugar 1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour 2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Nonstick cooking spray or parchment paper
Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.
Sometimes, I lightly frost the cookies with a tub of whipped cream cheese frosting and put a piece of candy corn in the center of every cookie. At Paula's suggestion, I use ghiardelli milk chocolate chips.
Recipe courtesy George Duran
Show:
Food Network Specials
Episode:
Ham on Turkey
1 cup (2 sticks) unsalted butter, softened
1 cup white sugar 1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour 2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Nonstick cooking spray or parchment paper
Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.
Subscribe to:
Posts (Atom)
