Mini White Chocolate-Raspberry Cheesecakes

My brother is getting married to a fabulous girl, Cami, next month. My sisters, my mom and I threw a bridal shower for her last weekend. Cami isn't much of a dessert fan, but she does love cheesecake. I knew I needed to make some kind of cheesecake for the shower. I wanted it to be cute and bite-sized, and I wanted to incorporate raspberries (my favorite). I adapted my favorite cheesecake recipe from Kraft Foods and came up with this delicious and beautiful dessert. It was the hit of the party, and everyone loved it. I hope you will too.

Mini White Chocolate-Raspberry Cheesecakes
Makes 24 mini cheesecakes

3/4 cup vanilla wafers, finely crushed
2 Tb. butter, melted
1/4 cup sugar
1 pkg. (8 oz) cream cheese, softened
1 tsp. vanilla
1/4 cup sour cream
1 large egg
2 Tb. white chocolate, melted and cooled
1/4 cup raspberries, fresh or frozen and thawed
1 Tb. sugar

1. Preheat oven to 350 degrees. Line 24 mini muffin cups with paper liners. Mix vanilla wafers and melted butter, and divide evenly between liners (about 1/2 Tb. or 1-1/2 tsp. each). Press crust down lightly with fingertips.
2. Beat cream cheese and sugar in medium bowl with electric mixer until well blended. Add vanilla and sour cream and beat until blended. Add egg and mix on low speed until just blended, scraping sides of bowl to mix completely. Divide cream cheese filling evenly between muffin cups (about 1 - 1 1/2 Tb. per cup).
3. Blend raspberries with mini chopper or immersion blender until completely blended. Press through fine mesh strainer to remove seeds, and mix with sugar. Dot each cheesecake with a couple of drops of the raspberry puree, then swirl carefully with a toothpick.
4. Bake for 15-17 minutes or until just barely set. Let stand at room temperature until completely cool, about 30 minutes, then move to refrigerator and chill for at least 6 hours. Serve with fresh raspberries.

Nutella Cheesecake Swirl Brownies

Have I mentioned that I have a love affair with Nutella? Whether on crepes, in stuffed french toast, in gelato, or in the world's most delicious frosting, I cannot get enough of it. So naturally, when I saw a recipe for Peanut Butter Cheesecake Swirl Brownies on one of my favorite blogs (Annies Eats!) I immediately had to make them, but with Nutella instead of peanut butter. Thus, these were born. They are probably the most rich dessert I have ever made (and that is definitely saying something). You absolutely have to eat these with a tall glass of milk or a big scoop of vanilla ice cream. Indulgent. Easy. Delicious. Hope you enjoy!

Nutella Cheesecake Swirl Brownies
Adapted from Annie's Eats, originally from Kitchenist


Brownies:
7 Tb. unsalted butter
3 oz. semi-sweet chocolate, coarsely chopped
1/2 cup cocoa powder
1 cup sugar
3 oz. cream cheese, softened
3 large eggs
1 tsp. vanilla
1/4 tsp. salt
1/2 cup flour

Cheesecake:
4 oz. cream cheese, softened
1/3 cup Nutella
1 Tb. sugar
1 egg yolk
1/2 tsp. vanilla

1. Preheat oven to 350. Line 8x8 inch pan with foil and spray with cooking spray.
2. Combine butter and chocolate in medium microwave-safe bowl. Microwave for 1 minute, then stir well until completely melted. Whisk in all remaining brownie ingredients except flour. Stir until smooth and well blended. Gently stir in flour until just combined (do not over mix). Spread evenly in prepared pan.
3. Make the Nutella cheesecake filling by beating the cream cheese, Nutella, and sugar with electric mixer on medium speed until smooth and combined. Add egg yolk and vanilla and mix until completely blended.
4. Drop spoonfuls of the Nutella filling over the brownies in pan. Swirl batter gently with a knife.
5. Bake 30-35 minutes or until the center is just set. Cool to room temperature and move to refrigerator. These are best after chilling for at least 12 hours.

Brownie Chocolate Cheesecake Cupcakes

Cheesecake: Good.
Cupcakes: Great.
Chocolate: Delicious.
Brownies: Divine.
Chocolate Brownie Cheesecake Cupcakes: Amazing!

These were fast, delicious, and look gourmet. You really can't go wrong!

 

Brownie Chocolate Cheesecake Cupcakes
Adapted from Pillsbury

1 box fudge brownie mix (19.5 oz)
1/2 cup oil
1/4 cup water
4 eggs
1 cup semisweet chocolate chips, melted and cooled to room temperature
2 pkg. (8 oz. each) softened cream cheese
1/2 cup sugar
1 container (6 oz.) vanilla yogurt
1/2 tsp. vanilla
hot fudge, whipped cream, and raspberries if desired

1. Preheat oven to 350 degrees. Line 24 muffin cups with paper liners.
2. Prepare brownie mix using 1/2 cup oil, 1/4 cup water, and 2 eggs. Divide evenly among cupcake liners. Bake for 15 minutes.
3. Meanwhile, beat cream cheese and sugar with electric mixer on medium speed. Add yogurt and vanilla and beat until smooth. Add eggs, 1 at a time, beating well after each addition. Add chocolate and beat until completely blended and no white streaks remain.
4. Divide cheesecake mixture evenly over the warm brownies. Return to oven and bake 15 - 20 minutes or until set. Cool completely, then refrigerate at least 2 hours before serving. Top with hot fudge, raspberries, and fresh whipped cream if desired.

Baked Chicken Taquitos

My husband Corey made these for dinner last week. They were absolutely amazing...I ate two that night...and two more for lunch the next day...and two more for the lunch next day. They were so good and made fantastic leftovers. Plus, even Corey can make them, so you probably can too!

Enjoy!

Baked Chicken Taquitos
adapted from Our Best Bites

Makes 12 taquitos

4 ounces cream cheese, softened
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 tablespoons chopped cilantro
1 green onion, sliced finely (white and green parts)
2 cups shredded cooked chicken
1 cup grated pepper jack cheese
12 small flour tortillas (6 - 8 inches)
kosher salt
cooking spray

1. Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.
2. Mix all ingredients except tortillas, cooking spray, and salt.
3. Warm up tortillas 3 - 4 at a time in the microwave for 30 seconds. Place 2 - 3 tablespoons of chicken mixture in each tortilla, roll up tightly, and place seem side down on the prepared baking sheet. Continue with remaining tortillas and chicken mixture.
4. Spray taquitos with cooking spray and sprinkle with kosher salt.

5. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve with dipping sauce, if desired (I had some with ranch and salsa and that was great, but the next day I had them plain and I thought that was even better).

Lemon Raspberry Cheesecake

Last year at work we had a dessert contest, and this was the winning recipe. Corey's favorite flavors of dessert are lemon and raspberry, so I thought I would make this for him for Valentine's Day. He absolutely loved it, and I think you will too. I preferred mine topped with fresh raspberries or strawberries instead of the sauce (I thought it was a bit too lemony with the sauce and the lemon in the cheesecake) but Corey loved it with the sauce. Enjoy!


Lemon Raspberry Cheesecake

Crust

1 cup vanilla wafer cookie crumbs

3 tablespoons sugar

3 tablespoons butter or margarine, melted

Filling

3 packages (8 oz each) cream cheese softened

1 cup sugar

3 tablespoons flour

2 tablespoons fresh lemon juice

2 - 3 teaspoons grated lemon zest

1/2 teaspoon vanilla

3 large eggs

1 large egg white

Topping

3/4 cup super

2 tablespoons cornstarch

1/2 cup cold water

1/4 cup fresh lemon juice

1 egg yolk, beaten

fresh raspberries

Crust: Mix crumbs, sugar and butter: press onto bottom of 9-inch springform pan (sprayed lightly with baking spray). Bake at 325 degrees for 10 minutes.

Filling: Mix cream cheese, sugar, flour, juice, zest and vanilla with an electric mixer on medium speed until well blended. Add 3 eggs and egg white, mixing on low speed just until blended. Pour over crust. Bake at 325 degrees for 40-50 minutes or until center is almost set (but still a little jiggly). Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

Topping: Mix sugar and cornstarch in saucepan; gradually stir in water and juice. Bring mixture to a low boil on medium heat, stirring constantly until clear and thickened. Stir 2 tablespoons of the hot mixture into egg yolks; then slowly mix the egg mixture into the sauce. Cook 1 minute or until thickened, stirring constantly. Cool slightly. Stir in raspberries Spoon topping over cheesecake just before serving. Refrigerate until ready to serve.

Oreo Truffles

I made these last year for Christmas, but in the midst of the 45 or so other things I cooked for our massive holiday party, they kind of got lost in the mix. I found Oreos for a great deal and decided to whip some up for New Year's Eve this year...and then wondered how I ever survived without them for so long. They were gone quickly, and I found myself making another batch just two days later because I didn't get enough of them the first time. They are super easy and have only three ingredients, you can't go wrong here! I adapted the recipe slightly from Kraft Foods; I added extra cream cheese because I like the truffles soft in the center so they're melt-in-your-mouth delicious.


Oreo Truffles
Makes 50-60 truffles

1 package Oreos
1 1/2 pkg. (12 oz. total) cream cheese, softened
12 oz. chocolate (I used half milk chocolate and half semi-sweet chocolate, I also did some with white chocolate and they were all great)
1 oz. white chocolate

1. In bowl of food processor, finely crush Oreos. Mix thoroughly with cream cheese until all the crumbs are mixed in and no white streaks are visible. Form into small balls (I used a small cookie scoop and then rolled them into balls) and place on parchment lined baking sheet. Refrigerate for at least 2 hours or overnight.
2. Melt 12 oz. chocolate over double boiler, stirring constantly. Dip each truffle into chocolate using a spoon, being sure to tap against the side of the bowl to remove excess chocolate. Drop onto parchment lined baking sheet. Repeat with remaining truffles.
3. Melt 1 oz. white chocolate. Pour into ziploc bag and make a tiny hole in the corner. Drizzle over chocolates. Refrigerate until ready to serve, up to 72 hours (if they last that long!)

Chocolate Wonder

My little sister made this over the Thanksgiving weekend, and ever since I tasted it I have been craving it. I got the recipe from her (a recipe from her husband's family, one of his favorite desserts) and made it yesterday. It's already half gone. Oops :)

Chocolate Wonder

First Layer:
1/2 cup butter, softened
1/2 cup chopped nuts (pecans or walnuts)
1 cup flour

Combine until crumbly, pat into bottom of 9x13 pan. Bake at 300 degrees for 25 minutes. Cool completely.

Second Layer:
1 cup powdered sugar
8 oz. cream cheese
1/2 large pkg. (16 oz.) Cool Whip

Combine powdered sugar and cream cheese. Add Cool Whip and spread over crust.

Third Layer:
2 pkg. instant pudding (1 large, 1 regular)
3 cups milk

Mix. When set, pour over the second layer.

Fourth Layer:
1/2 large package Cool Whip
Chocolate shavings and/or additional chopped nuts for garnish

Spread over pudding layer. Sprinkle with additional chopped nuts and/or chocolate shavings.

Light Lemon Cupcakes with Cream Cheese Frosting

I needed to make a treat to take to our neighbors today, and I wanted something light and fruity for a summery treat. I adapted this recipe from one I found in an old Kraft Food & Family Magazine from last year. These are seriously delicious, and addicting. Perfect for us since both Corey & I love anything lemony. Plus, did I mention that they're super quick & easy. That's always an added bonus.


Light Lemon Cupcakes with Cream Cheese Frosting
Makes 24 cupcakes

1 pkg. white cake mix
1 pkg (4-serving size) sugar free lemon pudding
1 1/4 cups water
3 large eggs
2 Tb. oil
1 lb. powdered sugar
1 pkg. (8 oz.) cream cheese, softened
1/4 cup butter, softened
1 lemon, zested and juiced
1 cup heavy whipping cream
1 tsp. vanilla
3 Tb. granulated sugar
lemon zest and/or fresh raspberries (optional, for garnish)

1. Preheat oven to 350. Line 24 muffin cups with paper liners.
2. In bowl of electric mixer, beat cake mix, dry pudding mix, water, oil, and eggs on medium speed for 2 - 3 minutes, scraping sides of bowl as needed. Batter will be very thick. Divide evenly among prepared muffin cups.
3. Bake for 16 - 20 minutes, or until tops of cupcakes spring back when lightly touched. Cool completely.
4. Beat powdered sugar, cream cheese, butter, lemon juice, and lemon zest with electric mixer on medium speed until well blended (about 2 minutes).
5. Whip heavy whipping cream, vanilla, and granulated sugar until stiff peaks form (about 5 minutes). Gently fold into frosting.
6. Frost cupcakes with prepared frosting. Garnish with lemon zest or fresh raspberries, if desired. Serve immediately or refrigerate up to 24 hours.

Spicy Chicken & Pasta Skillet

Two of my favorite foods are pasta & Mexican food. This recipe combines the best of both. It was a quick & easy dinner and was delicious! Enjoy!

Spicy Chicken & Pasta Skillet
Serves 4

1/4 cup finely chopped onion
1/2 pound boneless skinless chicken breasts, cut into bite-sized pieces
1 Tb. olive oil
1 cup small shells or mini bow-ties pasta, uncooked
1 cup salsa (I used pace medium)
1 cup corn, drained and rinsed
3 oz. cream cheese
1/4 tsp. cumin
1/2 cup shredded sharp cheddar or colby-jack cheese (or pepper jack if you want it spicier)
2 Tb. finely chopped cilantro
salt, fresh ground black pepper, garlic powder, and smoked paprika to taste
sour cream, sliced green onions, sliced olives, and cilantro (optional) for garnish

1. Cook pasta according to package directions
2. While pasta is cooking, coat chicken with salt, pepper, garlic powder, and smoked paprika to taste. Cook chicken over medium-high heat about six minutes, or until done (no longer pink in the center). Add salsa, corn, cream cheese, cumin, and cilantro. Simmer for 5 minutes, until cream cheese is melted.
3. Drain pasta. Stir pasta and 1/4 cup cheese into chicken mixture. Simmer for 3 more minutes, until cheese is completely melted.
4. Top with cheese, sour cream, olives, cilantro, and green onions.

Stuffed French Toast

Lest you all think that all I ever make it desserts, here is a breakfast recipe! Ok, so it's sweet and delicious and could probably work as a dessert, but it's technically a breakfast food (work with me here). This recipe is perfect for adapting, the possibilities are endless!

Stuffed French Toast

12 slices french bread (sliced 1/4 - 1/2 inch thick)
1/2 cup nutella
2 bananas, thinly sliced
2 eggs
1 cup milk
1/4 cup powdered sugar
1 tsp. cinnamon
whipped cream and berries for topping

1. In large bowl beat eggs, milk, powdered sugar, and cinnamon.
2. Spread nutella thinly on one side of each slice of bread. Top half of the bread slices with bananas, and top with another bread slice to form a "sandwich."
3. Heat large skillet over medium heat. Spray with cooking spray. Dip each sandwich into egg mixture and cook in skillet for 4-5 minutes on each side, until crisp and brown.
4. Top with berries and cream. Enjoy!

*Feel free to experiment with the fillings--raspberry cream cheese and raspberry jam are great together, as are honey nut cream cheese and bananas, thinly sliced strawberry and plain cream cheese, peanut butter and bananas or maple syrup, etc. They're also great topped with strawberry cheesecake ice cream...not that I had that for breakfast today or anything...

Chocolate Pecan Cheesecake Bars

Ok, these bars are delicious. Chocolate. Cheesecake. Pecan pie. If that doesn't get you salivating, I don't know what will. I cut the originally recipe down because it's really, really rich. I cut mine into very small bars because a little goes a long way. These are best the next day, so make sure you plan ahead if you want to serve these.
Chocolate Pecan Cheesecake Bars
Adapted from Bake or Break

3/4 cup flour
2/3 cup firmly packed brown sugar, divided
1/4 cup softened butter
1/2 cup finely chopped pecans
1 cup pecan halves
1 (8 oz) package cream cheese, softened
1/4 cup sugar
3 medium eggs
2 oz semisweet chocolate, melted and cooled
2 tsp. vanilla extract
1/4 cup light corn syrup
3 Tb. butter, melted

1. Preheat oven to 350 degrees. Line 8 or 9 inch square pan with foil, leaving extra to hang over the edges. Spray foil with cooking spray.
2. With food processor or small chopper combine flour and 1/3 cup brow sugar. Add softened butter and pulse until crumbly. Add 1/4 cup chopped pecans and pulse several times until mixture is combined. Press mixture well into bottom of pan. Bake for 8 minutes.
3. Beat cream cheese and white sugar until smooth. Add 1 egg and beat until creamy and well combined. Gently stir in chocolate and vanilla extract. Pour over baked (uncooled) crust. Bake 15 minutes. Remove from oven and cool for 10 minutes.
4. In medium bowl, whisk remaining brown sugar, corn syrup, melted butter, and 2 eggs. Stir in pecan halves. Pour over cheesecake and return to oven. Bake for 30 – 35 minutes, until center is set.
5. Cool one hour and move to fridge. Chill 4 hours or overnight. Cut into 25 bars. Keep refrigerated until ready to serve.

Blueberry Cream Cheese Tart

Here is the recipe for one of the pies I made for National Pie Day last week. I've made it a couple of times with a few tweaks, and this time it turned even more delicious than last time. I hope you enjoy it as much as we do!

Blueberry Cream Cheese Tart

Crust
1/2 cup powdered sugar
1 cup flour
2/3 cup butter, softened

Cream Cheese Filling
6 oz. low-fat cream cheese, room temperature
1 cup powdered sugar
1 cup heavy cream
1/4 cup granulated sugar
1 tsp. vanilla

Blueberry Topping
3 1/2 cups blueberries
3/4 cup sugar
1 large egg
2 Tb. cornstarch
2 Tb. water
1 lemon, zested and juiced

1. Preheat oven to 350 degrees.
2. Mix flour, powdered sugar, and butter with fork, two knives, or a pastry cutter until fine crumbs form. Press into 10 inch tart pan with removable bottom. Be sure to press it firmly up the sides of the pan and evenly along the bottom.
3. Bake crust for 10 - 12 minutes or until barely browned. Cool completely.
4. To prepare the cream cheese filling, beat whipping cream with granulated sugar and vanilla until stiff peaks form. In separate bowl beat cream cheese and powdered sugar until smooth and creamy. Fold whipped cream into cream cheese mixture. Spoon over cooled crust and spread evenly. Refrigerate for at least 1 hour before topping with the blueberry topping.
5. To prepare blueberry topping, place blueberries in large saucepan over medium heat. Cook for 5 minutes or until mostly thawed. Sprinkle with sugar.
6. Dissolve cornstarch in lemon juice and water. Add beaten egg. Pour over blueberries.
7. Cook blueberry mixture for 10 - 15 minutes or until bubbly and thick. Cool completely and spread evenly over cream cheese mixture.
8. Serve immediately or refrigerate up to 2 days.

Pumpkin Cake Roll

It's not Christmas without a pumpkin cake roll. There's something amazing about the creamy cheesecake filling and the spicy pumpkin cake that just sends me through the roof. I hope you enjoy it as much as I do! Unfortunately I didn't get a good picture of it...I guess I'll just have to make it again to get a better picture.
Pumpkin Cake Roll
Adapted from Kraft Foods

1 cup powdered sugar, divided
3/4 cup flour
1-1/2 tsp. pumpkin pie spice
1 tsp. baking powder
1/4 tsp. salt
3 eggs
1/2 cup sugar
1/2 cup Splenda
3/4 cup canned pumpkin
1/2 - 1 cup chopped walnuts
6 oz. cream cheese, softened
2 1/4 cups whipped topping

1. Preheat oven to 375 degrees. Grease jelly-roll pan (15x10x1). Line with wax paper or parchment. Grease wax or parchment paper.
2. Beat eggs, sugar, and Splenda in large bowl with electric mixer on high speed for 3 minutes. Add pumpkin and mix well. Add flour, spice, baking powder, and salt. Beat until just blended. Spread evenly into greased pan and sprinkle with walnuts.
3. Bake 15 minutes or until cake springs back when touched. Immediately invert cake onto kitchen towel sprinkled with 1/4 cup powdered sugar. Carefully peel off wax or parchment paper. Roll up cake and towel (starting with one of the short ends). Move to wire rack and cool completely.
4. Beat cream cheese and 3/4 cup powdered sugar with electric mixer until well blended. Add whipped topping and mix well. Carefully unroll cake and remove towel. Spread cream cheese mixture over cake and reroll. Wrap in plastic wrap and refrigerate for at least 1 hour or up to 2 days.