Cheesecake Brownie Cupcakes

Ingredients:

For the brownie batter:
4 large eggs
1¼ cups baking cocoa
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon instant espresso powder, mixed with 2 teaspoons water
2 teaspoons vanilla extract
2¼ cups sugar
1 cup unsalted butter, melted
1½ cups all-purpose flour

For the cheesecake filling:
1 (8-oz.) package cream cheese, softened
3 Tablespoons sugar
1 large egg yolk

Instructions:

Preheat the oven to 350ºF.

In a large bowl, whisk together the eggs, baking cocoa, salt, baking powder, espresso mixed with water, and vanilla until well combined.

Stir in the sugar and melted butter until well combined, then stir in the flour. (A firm rubber spatula works best.) Set brownie batter aside.

In a separate bowl, prepare the cheesecake filling by stirring together the cream cheese, sugar and egg yolk until well combined. Transfer the mixture to a pastry bag or plastic bag.

Grease a non-stick mini-muffin pan with cooking spray or butter and then spoon a tablespoon of brownie batter into the greased cups. Pipe a generous amount of cheesecake filling atop the brownie batter, and then top off each cup with an additional teaspoon of brownie batter.

Bake for about 12 minutes, or until a toothpick inserted comes out clean.

Let the brownie bites cool for 10 minutes in the pan and then transfer them to a cooling rack to continue cooling, or enjoy warm.

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Meatball Cupcakes

Ingredients:

• 1 can refrigerated crescent dinner rolls
• 4 oz cream cheese, softened
• 3/4 tsp Italian seasoning
• 1 cup shredded mozzarella
• 12 (1oz) frozen meatballs
• 1 1/4 cup spaghetti sauce

Instructions:

Preheat oven to 375. Spray 12 regular size muffin cups with cooking spray. Set aside.

Remove dough from can; press seams to seal and press into an 8x18 inch rectangle. Cut dough into 12 squares. Press squares into muffin pan cups.

Combine cream cheese, Italian seasoning and 1/2 cup mozzarella cheese.

Divide the cream cheese mixture in the bottom of each muffin cup. Place meatballs on top of cheese; top each meatball with 2 tablespoons spaghetti sauce. Sprinkle with remaining mozzarella cheese.

Bake 15 to 18 minutes, or until golden brown. Enjoy!

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Mushroom Tarts

Ingredients:

• 10 brown mushrooms (champignon)
• 1 rectangular sheet of puff pastry
• 80g Philadelphia cream cheese
• 2 tbs sour cream
• 50g asiago cheese
• 2tbs grated parmesan
• 2 eggs ( one beaten for the pastry and the other for the cheese)
• salt
• pepper
• chives
• 2 cloves of garlic
• parsley
• 2tbs olive oil

Instructions:

• Preheat the oven to 190°C
• Cut the pastry sheet in four rectangles; brush each of them with the beaten egg; fold the edges (1cm) and brush them with beaten egg. Use a knife to cut through the folded edges and corners. Prick the inside of the tarts shells with a fork and bake them cca 10′ until golden brown. Remove from the oven and let cool slightly. In case the pastry puffed too much inside the shells press it down before it become cold
• Turn over the oven to 175°
• In a bowl , beat together the cream cheese, sour cream, egg and grated parmesan. Season with salt and pepper.
• Heat the olive oil with the garlic ( remove the garlic after the oil gets flavored) in a non stick pan and slightly fry the mushrooms. Add the chopped parsley and remove from the flame.
• Pour the cheese mixture in each tart shell, add the mushrooms, some grated asiago , fresh ground pepper and bake for 15′
• Sprinkle with some chopped chives for some extra flavor. Serve them warm or cold.

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Sandwich Cake

 

 Ingredients:

·         1 cobb loaf or round sourdough

·         Cream cheese

·         Avocado

·         Prawns

·         Cucumber

·         Dill

·         Smoked Salmon

·         Or any other filling you’d like.

Instructions:

1. Shave around the cobb to form a perfect circle
2. Cut in three sections horizontally
3. Spread base (there should be three discs) liberally with cream cheese, avocado and cucumber
4. Place disc two on top and ice with cream cheese and smoked salmon
5. Place top on and press down
6. Get more cream cheese and proceed to ice like a cake
7. Place prawns and cucumber on top
8. Sprinkle sides with herbs
9. Refrigerate and serve

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Raspberry Truffle Brownie

Ingredients

Brownie

• 3/4 cup all-purpose flour
• 1 tsp cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 pinch ground cinnamon
• 1/2 cup butter, cut into 1-inch pieces
• 1 1/4 cups bittersweet chocolate chips 
• 3/4 cup packed light-brown sugar
• 2 large eggs
• 1 1/2 Tbsp milk
• 1 1/2 tsp vanilla extract

Truffle Filling

• 1 cup semi-sweet chocolate chips
• 1 (8 oz) pkg cream cheese, softened
• 1/3 cup seedless raspberry jam
• 1/4 cup powdered sugar
• 3/4 tsp raspberry extract

Chocolate Ganache

• 1/3 cup semi-sweet chocolate chips
• 2 1/2 Tbsp heavy cream

Instructions

For the brownie:

• Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cocoa powder, baking powder, salt and cinnamon, set aside. Melt butter along with 1 1/4 cups bittersweet chocolate chips in a microwave safe bowl in microwave on 50% power in 30 second intervals, stirring after each interval until melted and smooth. In a separate mixing bowl using a wooden spoon, mix together light-brown sugar and eggs until well blended. Stir in milk and vanilla, then pour in melted chocolate chip mixture and mix until combine. Slowly add in dry ingredients and mix just until combine. Pour mixture into a buttered 8 by 8-inch baking dish and spread into an even layer. Bake in preheated oven for about 35 minutes, until toothpick inserted into center doesn't come out covered in batter. Remove from oven and allow to cool completely.

For the truffle filling:

• Melt 1 cup semi-sweet chocolate chips in a microwave safe bowl on 50% powder in 30 second intervals, stirring after each interval until melted and smooth, set aside to cool slightly. In a mixing bowl, using an electric hand mixer set on medium speed, whip cream cheese until fluffy, about 2 minutes. Mix in raspberry jam, powdered sugar and raspberry extract. Pour melted chocolate chips into mixture then using a rubber spatula, fold until well combine. Spread mixture over cooled brownies. Cover baking dish tightly with plastic wrap then place in freezer for 15 - 20 minutes to allow truffle filling to set slightly (truffle filling won't ever set fully, mine was still soft and slightly runny but set enough to cut into squares after 15 minutes of freezing. Chill longer to further set if desired).

For the ganache:

• Melt remaining 1/3 cup semi-sweet chocolate chips along with 2 1/2 Tbsp heavy cream in a microwave safe bowl on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Pour mixture into a piping bag or Ziploc bag and cut a small tip off corner. Drizzle over top of brownies (or cut into squares then drizzle over individual squares). If desired, sprinkle top lightly with cocoa powder and a tiny bit of cinnamon, then garnish with a fresh raspberry and mint leaves. Store in an airtight container at room temperature.

*If you don't want such a rich chocolate brownie then you can replace the bittersweet chocolate chips with semi-sweet or even milk chocolate chips for the brownie portion. You could also replace the semi-sweet chocolate chips in the ganache with milk chocolate chips.

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Candy Apple Cheesecake Bars

Serves: 32 bars

INGREDIENTS

 Caramel Sauce
• 3/4 cup butter
• 1 1/2 cups light brown sugar, firmly packed
• 2 tablespoons water
• 1/4 teaspoon salt
• 1-2 - 3/4 cup evaporated milk
• 1 tablespoon vanilla extract

Butterscotch Crust
• 2 cups flour
• 1 3.4 oz. instant butterscotch pudding mix
• 1/4 cup brown sugar
• 1 egg
• 1/2 cup butter, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/2 cup pecans, chopped
• 1/3 cup toffee bits (bits of brickle)

Apples
• 4 Granny Smith apples, peeled and sliced very thin
• 1 tablespoon butter, melted
• 2 tablespoons brown sugar
• 1/2 teaspoon cinnamon


Cheesecake
• 2 (8 oz.) pkgs. cream cheese, softened
• 1/2 cup sugar
• 1/4 cup sour cream
• 1 egg
• 1 tablespoon lemon juice
• 1 teaspoon vanilla


Streusel
• 3/4 cup flour
• 1/2 cup brown sugar
• 1/2 cup quick-cooking oats
• 1/2 cup butter, chilled and cubed
• 1/2 cup pecans, chopped
• 1/2 cup toffee bits (bits of brickle)

INSTRUCTIONS
1. Caramel: Add butter, brown sugar, water, and salt to medium saucepan and heat over medium heat, stirring until butter melts. Bring to boil for 5 minutes (it will bubble a lot!), stirring occasionally. Remove from heat and stir in 1/2 cup evaporated milk and vanilla. Add additional evaporated milk to reach desired consistency. Set aside.

2. Crust: Line a 9x13 baking pan with parchment paper all the way up the sides and lightly spray with nonstick cooking spray. In a medium bowl, mix together crust ingredients (flour through cinnamon). Press into the prepared pan and bake 15-18 minutes or until lightly browned then cool crust (you can place in the refrigerator).
3. Apples: While the crust is baking and cooling, add all of the Apple Layer ingredients to a large bowl and toss to evenly combine. Set aside.
4. Toffee and Pecans: Top cooled crust with 1 cup prepared caramel sauce then sprinkle with 1/3 cup toffee bits and 1/2 cup chopped pecans. Refrigerate remaining caramel. Evenly layer apple slices over caramel/toffee/pecan layer.
5. Cheesecake: Beat cream cheese and 1/2 cup sugar on medium speed for 3-5 minutes until light and fluffy. Beat in egg until incorporated, then add sour cream, lemon juice and vanilla and mix until well incorporated. Pour over apple layer and spread evenly.
6. Streusel: In a medium bowl, mix together flour, brown sugar and oats. Cut in butter until crumbly. Stir in pecans and toffee bits. Sprinkle over cheesecake layer.
7. Bake at 350F degrees for 25-30 minutes or until filling is set. Let bars cool in pan on a wire rack for 1 hour then refrigerate for at least 2 hours. Optional: Caramel can be drizzled on bars before they are placed in the refrigerator OR can be heated in the microwave and drizzled over before serving.
8. To cut, easily remove the cheesecake bars from the pan by lifting out the parchment paper.

 

Enjoy it!

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Broccoli Soup with Cheese

Serves: 2 big bowls

INGREDIENTS

·         one bunch of fresh broccoli [enough for a few cups of chopped tops]

·         2 cups vegetable [or chicken!] broth

·         ½ cup of sharp cheddar cheese, plus extra for topping [freshly grated]

·         1 heaping cup of regular gouda cheese [freshly grated]

·         1 cup of shredded carrots [or a little extra!]

·         1 small white onion [about ⅔ cup or 1 cup, chopped]

·         2 large cloves of garlic, minced

·         1 cup half and half [or heavy cream], room temperature

·         3 TBSP all purpose flour

·         3 TBSP butter

·         1 bay leaf

·         ¼ tsp garlic powder

·         ⅛ tsp allspice

·         ⅛ tsp ground nutmeg

·         ⅛ tsp dried basil

·         ⅛ tsp cayenne pepper

·         ⅛ tsp salt [will vary based on salt content of your stock/broth]

·         a few cranks of freshly ground black pepper, to taste

INSTRUCTIONS

1.    First the veggies: Chop them! Dice the onions super small, mince the garlic, an shred the carrots if you didn't buy pre-shredded. This can all be done ahead of time and stored in the fridge for later. For the broccoli, chop ⅔ of it into tiny florets [just cut off as much stem as you can and it'll fall apart in the pot] and then take the remaining ⅓ and give it a rough chop so you have a few large pieces to add to the soup. Totally optional!

2.    Add your veggie broth to a pot on medium-high heat, add your ⅔ of your broccoli [about 2 cups of florets] as well as your onion, garlic, carrots, and bay leaf. Simmer on medium, covered, for about 15-20 minutes or until the veggies are tender.

3.    Once the broth is done, start your roux: In a large pot, melt 3 tablespoons of butter on medium heat, whisking constantly. Once melted, slowly add 3 tablespoons of flour as you continue to whisk.

4.    For a thicker soup, use an extra tablespoon of each. I skipped it. Remove from heat and slowly pour in the broth from your veggie mixture [its okay if some of the veggies jump in along side it!] and stir to incorporate.

5.    Next pour in the veggies and slowly stir in 1 cup of room temperature half and half.

6.    Return to the burner on very low heat, uncovered.

7.    Spoon out the bay leaf and season with the above herbs and spices, adding a little extra of whichever you like to taste. I personally adore the pinch of nutmeg in this soup but feel free to leave it out if it's just not your cup of tea! The soup is great both ways! Depending on the saltiness of your broth, you might skip the salt entirely or prefer to add a bit more. Taste and tweak as needed after adding your cheese.

8.    Once the soup has warmed back up, stir in the grated cheeses [slowly and in small batches] and remove from heat immediately.

9.    That extra broccoli you left on the side? Blanch in boiling water, steam in your microwave, or basically cook it however you'd like, then stir that green goodness into your completed soup for great texture and an extra burst of broccoli.

10.  Garnish with a little extra grated cheddar and a sprinkle of parsley and even a pinch of spicy red pepper flakes if you'd like! Anything goes!

Enjoy it!

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Mixed Berry Cream Cheese Crepes

Ingredients

CREPES:

·         3/4 cup milk

·         1/2 cup water

·         1 tablespoon coconut sugar (or brown sugar)

·         2 teaspoons vanilla extract

·         2 large eggs

·         1 cup white whole wheat flour

BERRY SAUCE:

·         1 cup fresh or frozen raspberries

·         1 cup fresh or frozen blueberries

·         1 cup fresh or frozen sliced strawberries

·         1/2 cup sugar

·         1/2 cup water

·         1/4 teaspoon ground cinnamon

FILLING:

·         4 oz cream cheese, softened

·         2 tablespoons sugar

·         2 tablespoons lemon juice

Instructions

1.    Prepare the crepes: Place all crepe ingredients in a blender. Blend on high speed a few seconds until completely smooth. Transfer batter to a measuring glass and chill in refrigerator at least 30 minutes (batter may be stored in fridge up to 1 day)

2.    While the crepe batter chills, prepare the berry sauce: Place all sauce ingredients in a medium saucepan. Bring to a simmer over medium-high heat, then reduce to low and let simmer, stirring occasionally until sauce is reduced and slightly thickened. Remove from heat and set aside.

3.    Make the filling: Place cream cheese and sugar in a small bowl. With a handheld electric mixer, beat on medium speed until creamed. Add lemon juice and continue beating until filling is smooth and creamy. Set aside.

4.    Cook the crepes: Heat a lightly-greased non-stick skillet over medium-high heat. Working in batches pour 1/4 cup batter in pan. Cook 1-2 minutes on first side, then flip and cook an additional 1 minute on opposite side. Transfer to a serving plate and keep warm. Repeat with remaining batter.

5.    Assemble the crepes: Evenly spread cream cheese filling over each of the crepes. Fold crepes into quarters. Serve immediately with warm berry sauce on top. Enjoy!

*Crepes are best if served immediately after making.

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Carrot Cake

Ingredients

·         The 9x13 Carrot Cake recipe of your choice, baked and cooled (I used a box mix)

·         14 oz sweetened condensed milk

·         8 oz Cool Whip

·         10.6 oz Cool Whip Vanilla Frosting 

·         6 oz (half a tub) of whipped cream cheese (must be whipped)

·         Approx. 1/2 cup caramel sundae sauce (just pour on as much or as little as you'd like)

·         Approx. 1 cup chopped pecans (sprinkle on as much or as little as you'd like)

Instructions

1.    Leave the cake in the dish it was baked in-- this is not a free standing cake.

2.    Poke approximately 20-25 holes, spread evenly, over the top of the cake with the bottom of a wooden spoon. Pour the sweetened condensed milk over top, trying to fill the holes as much as possible.

3.    In a large bowl, use a hand mixer to beat together the cool whip, the cool whip frosting, and the whipped cream cheese until smooth. Spread over top of the cake.

4.    Pour the caramel sauce over top of the cake, and sprinkle with chopped pecans.

5.    Refrigerate for at least 4 hours, really overnight is best.

6.    Cut into 12 squares to serve.

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Super Brownie Cookies

Serves: 24

Ingredients

·         1 box fudge brownie mix (19.5 ounce or family size)

·         ¼ cup butter, melted

·         4 oz. (1/2 block) cream cheese, softened

·         1 egg

·         1 cup powdered sugar

·         1 cup creamy peanut butter

·         4 blocks (about 4 ounces) chocolate Candiquik

Instructions

1.     Heat oven to 350 degrees. In a medium bowl, beat the brownie mix, butter, cream cheese, and egg. The dough will be a little sticky. Scoop the dough onto an ungreased cookie sheet, making about 24 cookies. Smooth the edges of each to form a round cookie.

2.     In a separate bowl, mix the powdered sugar and the peanut butter until it is completely combined. Form the mixture into about 1 inch balls. Make sure you have one ball for each cookie. Set aside.

3.     Bake for the cookie dough 12 minutes, keeping an eye out to make sure the cookies doesn't over cook or undercook.

4.     As soon as the cookies come out of the oven, press a peanut butter ball lightly into the center of each cookie. The peanut butter mixture will soften slightly, but that is OK. Let the cookies cool for 5 minutes, then transfer them to a wire rack to cool completely.

5.     Melt the 4 blocks of chocolate in a microwavable bowl for 45 seconds. Stir the chocolate and melt for additional 15 seconds or until the chocolate is completely melted. (Candiquik comes in 16 ounce packages. When you open it, there are 16 blocks. Cut off 4 of these blocks for this recipe.) Spoon about ½ a tablespoon of melted chocolate on top of each cookie so it covers the peanut butter ball. Let the chocolate set. Store in an airtight container.

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