Happy Mother's Day!
Here is a round-up of some of my mommy's favorite recipes that I have made in the past:
I hope that all the mother's out there have a really great day!
Enjoy :)
Showing posts with label Oreo. Show all posts
Showing posts with label Oreo. Show all posts
Sunday, May 10, 2015
Happy Mother's Day!
I hope that all the mother's out there have a really great day!
Enjoy :)
Monday, August 4, 2014
Chocolate Chip Oreo Cheesecake Cookie Bars
I just ran 13 miles! I can't believe that I am at this point again. The last time I did this, I was training for a half marathon and 13 was the goal. Now, I am only at the half-way point! I finished my 13 feeling really great, but then thought, "Only 13 more to go!" I am really enjoying my marathon training. It has allowed me to become really focused on my health. I am sleeping better, feeling great, and I've been eating well! I even lost a few pounds! It has helped shape my summer into something pretty special.
Now, I know I just said that I've been eating well, but with all this running, sometimes you need to splurge a little! For example, today I am going to the Highwood Craft Beer Festival and I am really excited to try some good beers and hang out with some good friends.
Also, I have this recipe to share today which just sounds ridiculous. I mean I could have just made cookie bars or I could have just made oreo cookie bars. But no, I went and made Chocolate Chip Oreo Cheesecake Cookies Bars. Cause, why not?
Chocolate Chip Oreo Cheesecake Cookie Bars
(adapted from BruCrew)
Ingredients:
Cookie Dough:
1 cup butter, at room temperature
1/2 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
2 3/4 cups flour
1 1/2 cups oreo chunks
1 cup dark chocolate chips
Cheesecake:
8 oz low-fat cream cheese
1/2 cup sugar
1 egg
1 tsp vanilla
Directions:
1. Preheat oven to 350 and line a 9 by 13 inch pan with foil. Grease the foil.
2. Cookie Dough: In a medium bowl, whisk the flour, baking soda, salt, and cinnamon. In a separate, large bowl, beat the sugar, brown sugar, and butter until light and fluffy. Beat in the eggs, one at a time, and then the vanilla until well combined. Slowly beat in the flour mixture until just combined. Stir in the oreo chunks and chocolate chips.
3. Cheesecake: In a large bowl, beat the cream cheese with the sugar until combined. Beat in the egg and vanilla until combined.
4. Take half the cookie dough and press it into the bottom of your pan until you have an even layer. Pour the cream cheese mixture over the cookie dough layer until it is covered. Crumble the rest of the cookie dough over the cream cheese mixture. Bake for 30 minutes or until cream cheese layer is no longer wobbly. Let cool.
Enjoy :)
Now, I know I just said that I've been eating well, but with all this running, sometimes you need to splurge a little! For example, today I am going to the Highwood Craft Beer Festival and I am really excited to try some good beers and hang out with some good friends.
Also, I have this recipe to share today which just sounds ridiculous. I mean I could have just made cookie bars or I could have just made oreo cookie bars. But no, I went and made Chocolate Chip Oreo Cheesecake Cookies Bars. Cause, why not?
Chocolate Chip Oreo Cheesecake Cookie Bars
(adapted from BruCrew)
Ingredients:
Cookie Dough:
1 cup butter, at room temperature
1/2 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
2 3/4 cups flour
1 1/2 cups oreo chunks
1 cup dark chocolate chips
Cheesecake:
8 oz low-fat cream cheese
1/2 cup sugar
1 egg
1 tsp vanilla
Directions:
1. Preheat oven to 350 and line a 9 by 13 inch pan with foil. Grease the foil.
2. Cookie Dough: In a medium bowl, whisk the flour, baking soda, salt, and cinnamon. In a separate, large bowl, beat the sugar, brown sugar, and butter until light and fluffy. Beat in the eggs, one at a time, and then the vanilla until well combined. Slowly beat in the flour mixture until just combined. Stir in the oreo chunks and chocolate chips.
3. Cheesecake: In a large bowl, beat the cream cheese with the sugar until combined. Beat in the egg and vanilla until combined.
4. Take half the cookie dough and press it into the bottom of your pan until you have an even layer. Pour the cream cheese mixture over the cookie dough layer until it is covered. Crumble the rest of the cookie dough over the cream cheese mixture. Bake for 30 minutes or until cream cheese layer is no longer wobbly. Let cool.
Enjoy :)
Saturday, August 17, 2013
Happy Birthday Mommy! Oreo Coffee Ice Cream Cake!
It is about time that I got back here!
I have been really busy getting ready for school and moving to the city! It has been a crazy and exciting time and I have so much to share.
For school, I have been working on my web page, planning the first day, and thinking about my classroom management plan. I have gone in a few times to set up my desk and binders and get acquainted with the staff. I got my own key and had some meetings about benefits. I must admit, I still feel like I have no idea what is going on, but I am excited. Next week, new teacher training starts and I can't wait to meet some of the other new teachers and become more prepared for the start of the year!
I have been exploring restaurants like crazy now that I am in a new place and it has been great. Some of our favorites so far have been Glen's Diner and Margie's Candies. We have been eating out quite a bit since we want to explore, but I have also been cooking in my new kitchen and I can't wait to share some of my creations.
Today, I have to share my latest dessert creation in honor of my Mommy. Yesterday was her birthday and we had an awesome night out in the city. We started out at the Signature Lounge on the 96th floor of the John Hancock building. The view was incredible.
We had appetizers and drinks and it was lovely.
Next, we headed back to our apartment for dinner across the street at Caro Mio. This Italian restaurant is known for its HUGE portions. Also, it is a BYOB so that was fun. Our dinner was fantastic. My mom got salmon, dad got bolognese, Bri got eggplant parmesan, I got pasta primavera, and Zack got the crowd favorite: Gnocchi.
Finally, we headed back to the apartment for dessert. Now, this is where I get excited since I made a dessert that had my mom's name written all over it. I was inspired by a recipe over at BruCrew for Oreo Fudge Cappuccino Ice Cream. My mom loves coffee ice cream and oreos! So, I decided to make an Oreo Coffee Ice Cream Cake! I made coffee ice cream, layered it with crushed oreos and topped it all off with a ganache frosting. It was delicious!
Oreo Coffee Ice Cream Cake
Ingredients:
Coffee Ice Cream:
14 oz Sweetened Condensed Milk
2 cups heavy cream
3 tbsp instant coffee
about 24 crushed oreos
Ganache Frosting:
12 oz semi-sweet chocolate chips
1 cup heavy cream
1 tsp vanilla
Directions:
1. In a large bowl, beat cream, condensed milk, and coffee until combined.
2. Pour into ice cream maker and churn according to directions.
3. Place half the crushed oreos on the bottom of a 9 inch springform pan.
4. When ice cream is done, pour half over the oreos and spread it out to cover the oreos. Then, place the other half of the crushed oreos over the ice cream and pour the rest of the ice cream on top. Place in freezer to harden.
5. Meanwhile, make the frosting. Heat up the cream in the microwave for 2-3 minutes or until just about to boil. Pour over the chocolate chips in a separate bowl and stir until chocolate is melted and combined. Next, pour in vanilla and beat with the mixer until ganache starts to form soft peaks. Pour over your ice cream cake and place back in freezer until ready to serve. To serve, just push the springform pan out and cut into slices.
Enjoy :)
I have been really busy getting ready for school and moving to the city! It has been a crazy and exciting time and I have so much to share.
For school, I have been working on my web page, planning the first day, and thinking about my classroom management plan. I have gone in a few times to set up my desk and binders and get acquainted with the staff. I got my own key and had some meetings about benefits. I must admit, I still feel like I have no idea what is going on, but I am excited. Next week, new teacher training starts and I can't wait to meet some of the other new teachers and become more prepared for the start of the year!
I have been exploring restaurants like crazy now that I am in a new place and it has been great. Some of our favorites so far have been Glen's Diner and Margie's Candies. We have been eating out quite a bit since we want to explore, but I have also been cooking in my new kitchen and I can't wait to share some of my creations.
Today, I have to share my latest dessert creation in honor of my Mommy. Yesterday was her birthday and we had an awesome night out in the city. We started out at the Signature Lounge on the 96th floor of the John Hancock building. The view was incredible.
We had appetizers and drinks and it was lovely.
Next, we headed back to our apartment for dinner across the street at Caro Mio. This Italian restaurant is known for its HUGE portions. Also, it is a BYOB so that was fun. Our dinner was fantastic. My mom got salmon, dad got bolognese, Bri got eggplant parmesan, I got pasta primavera, and Zack got the crowd favorite: Gnocchi.
Finally, we headed back to the apartment for dessert. Now, this is where I get excited since I made a dessert that had my mom's name written all over it. I was inspired by a recipe over at BruCrew for Oreo Fudge Cappuccino Ice Cream. My mom loves coffee ice cream and oreos! So, I decided to make an Oreo Coffee Ice Cream Cake! I made coffee ice cream, layered it with crushed oreos and topped it all off with a ganache frosting. It was delicious!
Oreo Coffee Ice Cream Cake
Ingredients:
Coffee Ice Cream:
14 oz Sweetened Condensed Milk
2 cups heavy cream
3 tbsp instant coffee
about 24 crushed oreos
Ganache Frosting:
12 oz semi-sweet chocolate chips
1 cup heavy cream
1 tsp vanilla
Directions:
1. In a large bowl, beat cream, condensed milk, and coffee until combined.
2. Pour into ice cream maker and churn according to directions.
3. Place half the crushed oreos on the bottom of a 9 inch springform pan.
4. When ice cream is done, pour half over the oreos and spread it out to cover the oreos. Then, place the other half of the crushed oreos over the ice cream and pour the rest of the ice cream on top. Place in freezer to harden.
5. Meanwhile, make the frosting. Heat up the cream in the microwave for 2-3 minutes or until just about to boil. Pour over the chocolate chips in a separate bowl and stir until chocolate is melted and combined. Next, pour in vanilla and beat with the mixer until ganache starts to form soft peaks. Pour over your ice cream cake and place back in freezer until ready to serve. To serve, just push the springform pan out and cut into slices.
Enjoy :)
Saturday, May 25, 2013
Peanut Butter Nutella Swirled Mini Cheesecakes with Oreo Crust
I was proposed to by another math teacher because of these. She said she was willing to leave her husband if it meant getting to eat these Peanut Butter Nutella Swirled Mini Cheesecakes with Oreo Crust. They were pretty fantastic.
But first, I can't believe that tomorrow is my Half Marathon! I have been training for over 10 weeks now and it totally snuck up on me. I feel pretty ready, but I am still nervous! I hope that the weather is nice and I am excited to run it with my friends, Lauren and Patrick.
I am also pretty darn excited about this long weekend. These past few weeks of school have been pretty crazy. I started teaching Pre-Calculus in addition to my Geometry block and two Algebra 2 blocks. Having three preps is hectic and for a while I wasn't really sure of myself. I couldn't keep all of my plans straight! However, now that I have gotten used to it, I feel much more confident and I am glad that I took on the challenge of teaching all of my cooperating teacher's classes because it has made me feel better prepared for next year.
Speaking of next year... I am going to have my own classroom! This is slowly sinking in and I keep getting nervous and excited about everything that goes with teaching. I am so nervous for the first day and I keep running through what I want to say. I am also nervous about having questions or being unsure of myself and NOT having a cooperating teacher there to help. I am sure that once this all gets going it will be okay, but right now I feel like I have a million things on my mind! Any teachers out there with any words of wisdom about the first year?
And, back to the cheesecake. Keeping up with cooking and baking while also trying to be the best teacher ever is difficult but it keeps me happy! This dessert was super yummy and I shared with my teacher friends in the math department. I was inspired by Chocolate Therapy and then got creative with the rest!
Peanut Butter Nutella Swirled Cheesecakes with Oreo Crust
Ingredients:
16 oreos
16 oz light cream cheese
1 cup sugar
1 tsp vanilla
1/2 cup natural, creamy peanut butter
3 tbsp flour
2 eggs
1/4 cup nutella
Directions:
1. Preheat oven to 350 and line a cupcake pan with 16 liners.
2. In a large bowl, beat cream cheese with sugar until well combined. Beat in the vanilla and peanut butter until smooth and creamy. Sprinkle flour over the mixture and beat to combine. Beat in eggs one at a time. Scrape down sides and beat to combine.
3. Place an oreo in the bottom of each cupcake well. Fill the cupcake to the top with your cheesecake batter. Drop 1/2 tbsp of nutella on the top of each cupcake and, using a tooth pick, swirl.
4. Bake for 20 minutes or until cheesecakes are no longer wobbly. Let cool. Serve same day or place in fridge overnight.
Enjoy :)
But first, I can't believe that tomorrow is my Half Marathon! I have been training for over 10 weeks now and it totally snuck up on me. I feel pretty ready, but I am still nervous! I hope that the weather is nice and I am excited to run it with my friends, Lauren and Patrick.
I am also pretty darn excited about this long weekend. These past few weeks of school have been pretty crazy. I started teaching Pre-Calculus in addition to my Geometry block and two Algebra 2 blocks. Having three preps is hectic and for a while I wasn't really sure of myself. I couldn't keep all of my plans straight! However, now that I have gotten used to it, I feel much more confident and I am glad that I took on the challenge of teaching all of my cooperating teacher's classes because it has made me feel better prepared for next year.
Speaking of next year... I am going to have my own classroom! This is slowly sinking in and I keep getting nervous and excited about everything that goes with teaching. I am so nervous for the first day and I keep running through what I want to say. I am also nervous about having questions or being unsure of myself and NOT having a cooperating teacher there to help. I am sure that once this all gets going it will be okay, but right now I feel like I have a million things on my mind! Any teachers out there with any words of wisdom about the first year?
And, back to the cheesecake. Keeping up with cooking and baking while also trying to be the best teacher ever is difficult but it keeps me happy! This dessert was super yummy and I shared with my teacher friends in the math department. I was inspired by Chocolate Therapy and then got creative with the rest!
Peanut Butter Nutella Swirled Cheesecakes with Oreo Crust
Ingredients:
16 oreos
16 oz light cream cheese
1 cup sugar
1 tsp vanilla
1/2 cup natural, creamy peanut butter
3 tbsp flour
2 eggs
1/4 cup nutella
Directions:
1. Preheat oven to 350 and line a cupcake pan with 16 liners.
2. In a large bowl, beat cream cheese with sugar until well combined. Beat in the vanilla and peanut butter until smooth and creamy. Sprinkle flour over the mixture and beat to combine. Beat in eggs one at a time. Scrape down sides and beat to combine.
3. Place an oreo in the bottom of each cupcake well. Fill the cupcake to the top with your cheesecake batter. Drop 1/2 tbsp of nutella on the top of each cupcake and, using a tooth pick, swirl.
4. Bake for 20 minutes or until cheesecakes are no longer wobbly. Let cool. Serve same day or place in fridge overnight.
Enjoy :)
Sunday, April 28, 2013
Oreo Stuffed Brownies
Happy Sunday! I had a slight change of plans in regards to this weekend...
And by slight, I mean HUGE! I was supposed to hang with DTS on Friday night, run the Crazylegs Race Saturday morning, go to Spring Formal for DTS Saturday night and plan my lessons for the week today.
Instead, I got interviews! This is exciting, but it meant changing my life around quite a bit. I had an interview Friday morning, and then I found out about two more interview on Monday and one on Tuesday! All of them are in the Chicago-area, so I decided to stay at home this weekend instead of driving back and forth a ton. My Friday interview felt pretty good and then Friday afternoon, I left for Champaign with my parents to see my little bro run his first Half Marathon on Saturday! He totally killed it! Finished in 1 hour and 42 minutes! Thats fast! I'm hoping for a time around 2 hours! Then, we hung out in Champaign, had lunch and dinner, and even a little froyo for dessert! I've been keeping up on my runs by using the lovely work out facility at the hotel. I'm also working through a few more applications and getting ready for my other three interviews tomorrow and Tuesday!
I also have a yummy recipe for you today. And by yummy, I mean, insanely delicious. I made brownies, but then I decided to put a layer of oreos in the middle. It was a pretty darn good idea if I say so myself. The brownies were amazing and the oreos provided an awesome little surprise in the middle. This is my all time favorite brownie recipe and I love coming up with little ways to mix it up!
Oreo Stuffed Brownies
And by slight, I mean HUGE! I was supposed to hang with DTS on Friday night, run the Crazylegs Race Saturday morning, go to Spring Formal for DTS Saturday night and plan my lessons for the week today.
Instead, I got interviews! This is exciting, but it meant changing my life around quite a bit. I had an interview Friday morning, and then I found out about two more interview on Monday and one on Tuesday! All of them are in the Chicago-area, so I decided to stay at home this weekend instead of driving back and forth a ton. My Friday interview felt pretty good and then Friday afternoon, I left for Champaign with my parents to see my little bro run his first Half Marathon on Saturday! He totally killed it! Finished in 1 hour and 42 minutes! Thats fast! I'm hoping for a time around 2 hours! Then, we hung out in Champaign, had lunch and dinner, and even a little froyo for dessert! I've been keeping up on my runs by using the lovely work out facility at the hotel. I'm also working through a few more applications and getting ready for my other three interviews tomorrow and Tuesday!
I also have a yummy recipe for you today. And by yummy, I mean, insanely delicious. I made brownies, but then I decided to put a layer of oreos in the middle. It was a pretty darn good idea if I say so myself. The brownies were amazing and the oreos provided an awesome little surprise in the middle. This is my all time favorite brownie recipe and I love coming up with little ways to mix it up!
Oreo Stuffed Brownies
Ingredients:
8 oz bittersweet chocolate, chopped
1/2 cup + 2 tbsp unsalted butter
2 cups sugar
4 large eggs, lightly beaten
2 tbsp instant espresso powder
2 tsp vanilla
1/8 tsp salt
1 cup flour
1 10 oz package dark chocolate chips
Oreos
Oreos
Directions:
1. Preheat oven to 350 and line the inside of a 13 by 9 inch baking pan with foil. Let the foil hang over the ends of the pan. Grease the foil.
2. In a large saucepan, over very low heat, melt the butter and bittersweet chocolate, stirring constantly with a wooden spoon. Once melted, stir in the sugar until well combined. Next, stir in the eggs until well combined. Then, mix in the espresso powder, vanilla, and salt. Fold in the flour until just combined and then fold in the chocolate chips.
3. Pour half the batter into the prepared pan. Place oreos on top of the batter. Pour the rest of the batter over the oreos and spread out to make it even.
3. Pour half the batter into the prepared pan. Place oreos on top of the batter. Pour the rest of the batter over the oreos and spread out to make it even.
4. Bake for about 40 minutes. The sides will be set and the center will be just a little wet still. Let cool for 15 minutes. Using the ends of the foil, lift the brownies out of the pan and place on a wire rack to cool completely.
Enjoy :)
Enjoy :)
Thursday, March 21, 2013
Oreo Pie
Today was exhausting. I felt like I ran a marathon. I taught all day, tutored after school, ran 5 miles, met up with Max for dinner at Roast and now I am, finally, sitting down and relaxing for a bit.
School was pretty great. I set up 7 stations for the students to rotate through. These stations had context problems to help the students apply new information, a few review problems on old information, and two mini quizzes to formatively assess the students on a variety of information. One of my students even thanked me for the fun activity. It was pretty great. I wouldn't want to do this too much, but this was a nice way to get students up and moving around. Plus, it allowed me to work with a bunch of students on problems that were more of a struggle.
After tutoring and my run, it was great to see Max for dinner and I had an awesome sandwich. Now, I am chilling, watching Grey's Anatomy, waiting for a cake to get out of the oven, and getting ready to sleep! Tomorrow is a test day, so I am excited to relax a little and get caught up on some grading. And then...SPRING BREAK...well, after Friday, but still, I'm so close!
I have yet another pie to share today. This one was a huge hit and all the kids were asking for the recipe. Well, here you go! Cookies and Cream Pie. It's a no-bake pie that requires FOUR ingredients. Yep, thats all.
Cookies and Cream Pie
Ingredients:
1 oreo pie crust
8 oz cream cheese
2 cups cool whip
1/3 cup sugar
8-10 oreos, crushed
Directions:
1. Beat cream cheese and cool whip until well combined. Beat in sugar until creamy. Stir in cookie crumbs. Pour into pie crust and let chill for at least 2 hours.
Enjoy :)
School was pretty great. I set up 7 stations for the students to rotate through. These stations had context problems to help the students apply new information, a few review problems on old information, and two mini quizzes to formatively assess the students on a variety of information. One of my students even thanked me for the fun activity. It was pretty great. I wouldn't want to do this too much, but this was a nice way to get students up and moving around. Plus, it allowed me to work with a bunch of students on problems that were more of a struggle.
After tutoring and my run, it was great to see Max for dinner and I had an awesome sandwich. Now, I am chilling, watching Grey's Anatomy, waiting for a cake to get out of the oven, and getting ready to sleep! Tomorrow is a test day, so I am excited to relax a little and get caught up on some grading. And then...SPRING BREAK...well, after Friday, but still, I'm so close!
I have yet another pie to share today. This one was a huge hit and all the kids were asking for the recipe. Well, here you go! Cookies and Cream Pie. It's a no-bake pie that requires FOUR ingredients. Yep, thats all.
Cookies and Cream Pie
Ingredients:
1 oreo pie crust
8 oz cream cheese
2 cups cool whip
1/3 cup sugar
8-10 oreos, crushed
Directions:
1. Beat cream cheese and cool whip until well combined. Beat in sugar until creamy. Stir in cookie crumbs. Pour into pie crust and let chill for at least 2 hours.
Thursday, February 21, 2013
Foodie Friends Friday: Don Thomas Coffee
This week, Foodie Friends Friday is back with some Don Thomas Coffee! This week you can win from our sponsor Don Thomas. This is a great giveaway! The coffee is so good! Just follow the rules and link up your recipes! Also, host favorites will be featured on Daily Dish! This week I'm linking up my new Waffle Recipe, Monster Cookies, and Red Velvet Cheesecake!
Last Foodie Friends Friday was sponsored by Lodge and here were the winners:
And, of course, here were your top 3 voted and clicked recipes!
Enter below and you might be a lucky winner!!
a Rafflecopter giveaway
Most Votes:
Most Clicks:
Grab our NEW button!
<div align="center"><a href="http://www.foodiefriendsfridaydailydish.com/" title="Foodie Friends Friday" target="_blank"><img src="http://i1271.photobucket.com/albums/jj628/busyvegetarianmom/FFFDDButtonNEW150Darker_zpse238f637.jpg" alt="Foodie Friends Friday" style="border:none;" /></a></div>
But first, here are this week's co-hosts:
Foodie Friends Friday http://www.foodiefriendsfriday.com
Tracy at Busy Vegetarian Mom http://www.busyvegetarianmom.com
Robyn's View http://www.robynsview.com
Marlys at This and That http://marlys-thisandthat.blogspot.com/
Lois at Walking on Sunshine http://walkingonsunshinerecipes.com
Michelle at From Calculus to Cupcakes http://www.fromcalculustocupcakes.com
Cynthia at Feeding Big http://www.feedingbig.com
Jodie at Binomial Baker http://www.binomialbaker.blogspot.com
R Dawn at Spatulas on Parade http://www.spatulasonparade.blogspot.com
Angie at A lil Country Sugar http://www.alilcountrysugar.blogspot.com
Kelly at Adorned Well http://www.adornedwell.blogspot.com/
Cindy at Cindy's Recipes and Writings: : http://www.cindysrecipesandwritings.com
Joanne at Winelady Cooks: http://www.wineladycooks.blogspot.com
Marlene at Nosh My Way: http://www.noshmyway.com
Jutta at Hungry Little Girl: http://www.hungrylittlegirl.com/
Erika at Chef Picky Kid: http://www.chefpickykid.com/
Beth at Honey Locust Hills http://www.honeylocusthills.com
Valentine's Day Red Velvet Cheesecake
I have been so busy lately that I still haven't told you all what I made for Valentine's Day!
I spent Valentine's Day in an amazing way with my best girl friends. We got together, ate heart shaped pizza, had my heart shaped dessert, and watched Grey's Anatomy. Afterwards, we got some half priced sangria at Icon and it was awesome. Overall, it was a truly amazing night!
With all my craziness at school, it is so nice to be able to spend nights like that with amazing people. School has been going really well! Today I gave my first Team Test in geometry and I worked on a fun game for Friday where students will have to sort shapes based on their special properties. I am trying really hard to make math interactive so that students are motivated while constantly reinforcing important concepts and ensuring that students are meeting standards. Math should be fun and so I am doing as much as I can to make it that way!
Now it's time to tell you what I brought to girls night: Heart Shaped Red Velvet Cheesecakes with Whipped Cream Cheese Frosting...yep!
Red Velvet Cheesecake (adapted from Baked By Rachel)
Ingredients:
10 oreos
2 tbsp unsalted butter, melted
12 oz light cream cheese
1 tbsp light sour cream
1/2 cup sugar
3 tbsp cocoa powder
4 tsp red food coloring
1 egg
Whipped Cream Cheese Frosting:
1 cup heavy cream
4 oz light cream cheese
1/4 cup sugar
1 tsp vanilla
Directions:
1. Preheat oven to 350 and lightly grease 3 4 inch cheesecake pans (I had heart shaped ones).
2. In a food processor, crush oreos until they are crumbs. Mix in the melted butter. Divide into the three pans and press into the bottoms and a little up the sides. Place in oven for 5 minutes.
3. Reduce heat to 325.
4. In a large bowl, beat cream cheese with sugar and sour cream until well combined. Beat in the egg, cocoa powder, and food coloring until well combined. Divide among the three pans. Bake for about 20-25 minutes or until the middles are not longer wobbly. Let cool for 1 hour. Then, wrap in plastic wrap and place in fridge for at least 2 hours or overnight.
5. To make the whipped cream cheese frosting: in a large bowl beat the cream cheese with the sugar. Beat in the whipping cream and vanilla and beat on high until stiff peaks form. Top cheesecakes with frosting.
Enjoy :)
I spent Valentine's Day in an amazing way with my best girl friends. We got together, ate heart shaped pizza, had my heart shaped dessert, and watched Grey's Anatomy. Afterwards, we got some half priced sangria at Icon and it was awesome. Overall, it was a truly amazing night!
With all my craziness at school, it is so nice to be able to spend nights like that with amazing people. School has been going really well! Today I gave my first Team Test in geometry and I worked on a fun game for Friday where students will have to sort shapes based on their special properties. I am trying really hard to make math interactive so that students are motivated while constantly reinforcing important concepts and ensuring that students are meeting standards. Math should be fun and so I am doing as much as I can to make it that way!
Now it's time to tell you what I brought to girls night: Heart Shaped Red Velvet Cheesecakes with Whipped Cream Cheese Frosting...yep!
Red Velvet Cheesecake (adapted from Baked By Rachel)
Ingredients:
10 oreos
2 tbsp unsalted butter, melted
12 oz light cream cheese
1 tbsp light sour cream
1/2 cup sugar
3 tbsp cocoa powder
4 tsp red food coloring
1 egg
Whipped Cream Cheese Frosting:
1 cup heavy cream
4 oz light cream cheese
1/4 cup sugar
1 tsp vanilla
Directions:
1. Preheat oven to 350 and lightly grease 3 4 inch cheesecake pans (I had heart shaped ones).
2. In a food processor, crush oreos until they are crumbs. Mix in the melted butter. Divide into the three pans and press into the bottoms and a little up the sides. Place in oven for 5 minutes.
3. Reduce heat to 325.
4. In a large bowl, beat cream cheese with sugar and sour cream until well combined. Beat in the egg, cocoa powder, and food coloring until well combined. Divide among the three pans. Bake for about 20-25 minutes or until the middles are not longer wobbly. Let cool for 1 hour. Then, wrap in plastic wrap and place in fridge for at least 2 hours or overnight.
5. To make the whipped cream cheese frosting: in a large bowl beat the cream cheese with the sugar. Beat in the whipping cream and vanilla and beat on high until stiff peaks form. Top cheesecakes with frosting.
Enjoy :)
Thursday, January 10, 2013
Chocolate Peanut Butter Pie
Once again I am at work after a long day of school. However, today was a great day, followed by a yummy lunch of homemade Sonoma Chicken Salad with a Chobani Bite for dessert, and then it was off to work. Bri is visiting me and he is currently hard at work working on his thesis/making creme brulee. We are having a little dinner/date night tonight. I am going to cook up a delicious dinner after work and we both wanted to try making creme brulee for dessert. However, since creme brulee takes so long to set and chill, Bri is making that now and I will do dinner later! I can't wait!
Today's post is quite the treat. Over winter break, my dad requested that we bake something together. I was a tad nervous about this experience. I mean, my dad is awesome and I love spending time with him, but we are so similar that we tend to argue quite a bit since we are both so sassy! I decided that the perfect thing to "bake" together, would be a "no-bake" chocolate peanut butter pie. This way, there was no stress about it turning out okay and we wouldn't get into any arguments! It turned out to be super yummy. I am going to have to remember this one for Pi Day!
Dad did a great job mixing everything up and sticking the pie in the fridge. Truly, it was impressive. He also did dishes which was fantastic! I ended up assembling the pie and decorating and it turned out fantastic. I guess we made a pretty good team. Maybe next time we will be able to handle something you actually need to bake!
No Bake Chocolate Peanut Butter Pie
Ingredients:
1 9-inch Oreo crust
1 8 oz container of light frozen whipped topping
4 oz light cream cheese
3/4 cup powdered sugar
1/2 cup natural, creamy peanut butter
1/4 cup semi-sweet chocolate chips
2 tbsp skim milk
1/4 tsp espresso powder (optional...but it's delicious)
whipped cream
Directions:
1. In a large bowl, beat the whipped topping, cream cheese, and peanut butter. Slowly beat in the powdered sugar. Pour the filling into the prepared pie crust.
2. Place the chocolate chips and milk in a small saucepan and double boil over medium heat, stirring often, until chocolate is melted and smooth. Stir in the espresso powder.
3. Drop spoonfuls of the chocolate mixture over the peanut butter filling and, using a toothpick or knife, swirl the chocolate into the top. Place the pie in the fridge for at least 2 hours or until set.
4. Decorate with whipped cream and mini peanut butter cups.
Enjoy :)
Saturday, November 10, 2012
Caramel Apples
The Little Sisters of Delta Theta Sigma are some of my favorite people on this campus. I love this organization and I love all the great ladies I have met in this group. This is my last semester being "active" with the group because of my student teaching in the Spring. I am sad to be almost done with these girls, but I have decided to go out with a bang.
This semester, I am Sister RA (where I make sure that people are feeling okay and helping out anyone who is going through any sort of hard times), I am Academic Chair (I reserve study rooms once a week and make sure that there are plenty of yummy baked goods for people to snack on as they study), and for the first time, I ran for Fundraising Chair. I was really nervous about Fundraising Chair because it was something new and something I was not so sure I would be good at. However, I have done my best to be creative and get us involved in various fundraisers to help support our group. First we had a Cup Night, at a local bar/restaurant. This helped to get us over $300! I was so surprised at how successful it was and it gave me a lot of confidence that I could do a good job as Fundraising Chair. Then, I wanted to do something that really reflected some of my strengths So, we did a bake sale! And, not just any bake sale, but we made and decorated caramel apples and then sold them! It was great. People loved the caramel apples and many people even gave us extra donations! Making and selling the apples was also a really fun way to bring the girls together!
Caramel Apples
Ingredients:
8 bags caramels
40 medium granny smith apples
peanuts, chopped
pecans, chopped
mini M&Ms
oreos, crumbled
reeses, chopped
sticks
sandwich bags
Directions:
1. Melt the caramels and 6-8 tbsb of water in a crockpot on medium until melted.
2. Stick the sticks into the apples. Dip them in the crockpot and then let the caramel drip off for a few seconds. Then, take a knife and scrape off the bottom of the apple. Then place on wax paper if leaving plain, or dip in your toppings. This allows the caramel to form an even layer and not pool at the bottom.
3. If using toppings, roll the dipped apple in the toppings of your choice and then place in the plastic bags to wrap up.
Enjoy :)
Caramel Apples
8 bags caramels
40 medium granny smith apples
peanuts, chopped
pecans, chopped
mini M&Ms
oreos, crumbled
reeses, chopped
sticks
sandwich bags
Directions:
1. Melt the caramels and 6-8 tbsb of water in a crockpot on medium until melted.
2. Stick the sticks into the apples. Dip them in the crockpot and then let the caramel drip off for a few seconds. Then, take a knife and scrape off the bottom of the apple. Then place on wax paper if leaving plain, or dip in your toppings. This allows the caramel to form an even layer and not pool at the bottom.
3. If using toppings, roll the dipped apple in the toppings of your choice and then place in the plastic bags to wrap up.
Enjoy :)
Wednesday, October 31, 2012
Mini Halloween Pumpkin Cheesecakes!
Happy Halloween!
I'm bringing these delightful treats into school to share with the fabulous 8th grade team I get to work with this semester! I have learned so much from them and I am excited to share these great Halloween treats. Here's to a fun Halloween...enjoy everyone!
Mini Halloween Pumpkin Cheesecake (adapted from Yummy Mummy Kitchen)
Ingredients:
15 oreos
16 oz light cream cheese
2 eggs
1 cup pumpkin
1 tbsp pumpkin pie spice
1 tsp cinnamon
1/4 tsp nutmeg
1/2 cup sugar
Chocolate Ganche:
1/4 cup half and half
8 oz semi-sweet chocolate chips
Directions:
1. Preheat oven to 300, line a cupcake pan with foil liners, and place the cookies in the cupcake pan.
2. In a large bowl, beat the rest of the ingredients together until well combined. Pour the batter into the cupcake wells until they are 3/4 full. Bake for 20 minutes. The middles should be set. Let cool
3. Make the spiderwebs: In a double boiler, melt the chocolate with the half and half until well combined and smooth. Place in a plastic bag and cut off the tip of the bag. Draw circles with the chocolate on the cooled cheesecakes and, using a toothpick, drag the toothpick through the chocolate circles to make the webs!
Enjoy :)
This post is featured on Foodie Friends Friday!
I'm bringing these delightful treats into school to share with the fabulous 8th grade team I get to work with this semester! I have learned so much from them and I am excited to share these great Halloween treats. Here's to a fun Halloween...enjoy everyone!
Mini Halloween Pumpkin Cheesecake (adapted from Yummy Mummy Kitchen)
Ingredients:
15 oreos
16 oz light cream cheese
2 eggs
1 cup pumpkin
1 tbsp pumpkin pie spice
1 tsp cinnamon
1/4 tsp nutmeg
1/2 cup sugar
Chocolate Ganche:
1/4 cup half and half
8 oz semi-sweet chocolate chips
Directions:
1. Preheat oven to 300, line a cupcake pan with foil liners, and place the cookies in the cupcake pan.
2. In a large bowl, beat the rest of the ingredients together until well combined. Pour the batter into the cupcake wells until they are 3/4 full. Bake for 20 minutes. The middles should be set. Let cool
3. Make the spiderwebs: In a double boiler, melt the chocolate with the half and half until well combined and smooth. Place in a plastic bag and cut off the tip of the bag. Draw circles with the chocolate on the cooled cheesecakes and, using a toothpick, drag the toothpick through the chocolate circles to make the webs!
Enjoy :)
This post is featured on Foodie Friends Friday!
Subscribe to:
Posts (Atom)