Cheesecake cookies

I made these this weekend for a party - so delicious! And they were so good, I made them for the boys at work as a Thank You for helping with some boxes! Needless to say, there were not any to bring back home! These cookies are easy to make and are really cute.

Ingredients:

* 1 package (14 oz) refrigerated chocolate chip cookies (the ready to bake ones) 
* 4 oz cream cheese, softened 
* 2 tbsp unsalted butter, softened 
* 3/4 tsp vanilla
* 1 1/4 cups powdered sugar
* 3 tbsp miniature semisweet chocolate chips (regular size work just fine as well)

Heat oven to 350F. Spray wells on the Deluxe Mini Muffin Pan lightly with oil using The Kitchen Spritzer. Place one cookie dough round in each well. Bake 15-20 minutes or until golden brown. Press center of cookie with the Tart Shaper as soon as you take it out of the oven. Cool completely in pan, about 20 minutes. Carefully remove cookie cups.

Meanwhile, mix all other ingredients well to make the cheesecake filling. Spoon cheesecake filling into center of each cookie. Top with chocolate chips. Serve immediately or refrigerate and serve cold.

Cream Cheese Brownies

Cream Cheese Filling:

8 oz cream cheese

2 T butter, softened

1 cup powdered sugar

1 tsp vanilla

Bake plain brownies of your choice.  Mix together Cream Cheese Filling.  Remove brownies from Brownie Pan.  While brownies are still warm, make a slit in the side of them.  Use the Easy Accent Decorator, Decorator Bottle Set, or Wilton tip #230 to fill cream cheese mixture into the brownies.  If the brownies are really soft, it may not be necessary to make a slit in them.  Watch the tops and bottoms of the brownie as you fill it; you will see it grow as it gets full, so you’ll know when it’s filled enough.  Keep leftover brownies refrigerated.

Red Velvet Oreo Truffle Brownie Bars

Red Velvet Oreo Truffle Brownie Bars

Ingredients
•1 Duncan Hines box Red Velvet cake mix 
•1/2 cup butter, melted 
•2 eggs 
•1 package white chocolate pudding mix
•6 tablespoons vegetable oil 
•1 package Oreos 
•8 ounce package cream cheese, softened 
•1/2 package (1/2lb) chocolate bark (CandiQuick) (or about 1-1/2 cups chocolate chips)
•mini chocolate chips for garnish 

Directions
Preheat oven to 325 degrees F. Combine cake mix, melted butter, eggs, pudding mix, vegetable oil and mix well until thoroughly combined (2-3 minutes on medium of electric mixer, otherwise, use a very sturdy spatula and be prepared to use some elbow grease). 

Spread the red velvet brownie layer into a greased and floured 9 x13 pan. It will be VERY thick, use the back of a spoon (or clean hands) to help spread it into all edges of the pan.

Bake for 20-22 minutes or until a toothpick inserted comes out clean (ovens vary so watch closely). Let cool completely before flipping out.

Crush package of Oreos in the manual food processor. Stir together crushed Oreos and cream cheese until blended smooth. I used my mixer for 2-3 minutes. 

Carefully spread out Oreo truffle mixture on top of baked red velvet brownies. Use your hands to help press it down instead of spreading to avoid tearing the brownies.

Melt chocolate candy bark (or chocolate chips) and pour over top Oreo truffle layer. I used a whole bag of chocolate chips.

Sprinkle with mini chocolate chips while still warm. Let cool completely before cutting into squares.

Helpful tips: 

• Melt cream cheese for 15 seconds in a microwave to soften.
• You can use regular chocolate pudding if you cannot find white chocolate pudding mix.
• You can also use regular sized chocolate chips instead of minis for top layer.

Reese's Cookie Brownie

This recipe is easy and fun!! It makes delicious Reeses cookie brownies and only uses 3 ingredients. If your looking for a crowd favorite or just an after dinner dessert you will love this!!! Trust me there will be no leftovers!

Ingredients:

• Pillsbury chocolate chip cookie dough

• Duncan Hines chewy fudge brownie mix

• Reese’s peanut butter cup miniatures or regular size (prefer regular)

Directions:

1. Preheat oven to 350 degrees

2. Pull apart cookie dough and line the bottom of cupcake pan or square individual brownie pan.

3. Top the cookie dough with Reese’s peanut butter cup (upside down)

4. Top peanut butter cup with brownie mix.

5. Bake for 18-20 minutes.

6. Enjoy!!!

I used one 16.5 ounce package of Pillsbury chocolate cookie dough and one box of brownies (had some leftover) to make only 12 cookies. I will be testing this again in the future to see if that is again the correct amount!

Chocolate Sheet Cake

Sheet Cake 

2 c sugar

2 c flour

2 stick butter

4 T cocoa (or 3 squares and ¼ cup of butter)

1 c water

½ cup buttermilk

2 eggs, slightly beaten

1 tsp baking soda

1 tsp vanilla

Sift sugar and flour together. Mix butter, cocoa and water in saucepan. Bring to a rapid boil. Pour over flour/sugar mixture, stir. Add buttermilk, eggs, baking soda and vanilla. Mix together. Pour into 9x13 baking dish and bake for 30 mins at 400 degrees (or until toothpick comes out clean). 

ICING:

1 stick of butter

4 T cocoa (3 squares and ¼ cup of butter)

6 T milk

1 box of sifted powdered sugar

1 cup of nuts, chopped (optional)

Mix butter, cocoa, and milk in saucepan and bring to a boil. Remove from heat and add powdered sugar and nuts, stir and spread over hot cake.

Lemon Pound Cake

I made this recipe last week because I was looking for something different to take to the book club meeting and for the guys at work. I received so many compliments from it. The cake it so very moist and just abounds with flavor. It has a nice lemon flavor but is not overwhelming. 

INGREDIENTS 

• 3 cups all-purpose flour
• 1 Tbsp baking powder
• 3/4 tsp salt
• 3 cups sugar
• 1 cup unsalted butter, room temperature
• 1/2 cup shortening, room temperature
• 5 large eggs
• 2 tsp vanilla
• 1 cup whole milk
• 6 Tbsp lemon juice
• 1 lemon, zested

Preheat oven to 350F

Butter and flour 2 loaf pans or one large Bundt pan, you can also use cook it in a 9 x 13 and it will work just fine.

Sift flour, baking powder and salt into medium bowl.  Set aside.

Using an electric mixer, cream together butter, shortening and sugar.  Add eggs one at a time, beating until well blended after each one, then add vanilla and stir.

Add dry ingredients in three additions to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Mix in lemon juice and zest. 

Pour batter into prepared pans.  Bake cakes until tester inserted into center comes out clean, about 55 minutes.  Cool cakes in pans for 15 minutes.  Turn cakes out onto racks and cool completely.

Peach Cobbler

This is a dish that is requested over and over, and is by far the simplest of cobblers to make. This is a quick easy dish to put together. If you keep peaches in the pantry, you always have a yummy treat or a dessert to go, whenever the need arises.

Melt 1 stick butter in baking dish in 350 degrees oven

In a large mixing bowl, mix: 

• 1 ½ cups flour

• 2 cups sugar

• 2 teaspons baking powder

• 1/2 teaspon salt

• 1 1/2 cup milk 

Stir and pour mixture into baking dish             

Add one 28 oz can sliced peaches dumping the can of peaches and all the juice into the batter. DO NOT stir the peaches and juice in. 

Cook until lightly brown (about 45 minutes to an hour)