Cookie Dough Cream Cheese Bars

Recipe adapted from:

http://www.mybakingaddiction.com/cookie-dough-cheesecake-bars-recipe/

to make it easier, I used a store bought cookie dough mix instead of making the cookie dough myself.


INGREDIENTS:
FOR THE CRUST
1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted

CHOCOLATE CHIP COOKIE DOUGH
1 package Betty Crocker chocolate chip cookie mix
1 egg
1 stick of unsalted butter (softened)

FOR THE CHEESECAKE FILLING
10 oz cream cheese, room temperature ( I used 1 8oz brick)
1/4 cup sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract


DIRECTIONS:
1. Preheat the oven to 325 F. Line an 8 inch square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.

2. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Increase the oven temperature to 350 degrees.

3. While the crust is cooling, prepare the chocolate chip cookie dough according to the package directions. Set aside.

4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the COOLED prepared crust.

5. Using your hand to form clumps. Flatten the clumps of dough in your palms to flatten them out a bit. Distribute the cookie dough onto the top of the cheesecake batter. Be sure to use all of the dough. You will cover most of the cheesecake batter.

5. Bake for about 30-40 minutes ( I think mine took 35), until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely.

6. Lift the bars out by the overhang; slice into desired size and store in the refrigerator. Serve cold or at room temperature

Peanut Butter Pie

Recipe from:

http://parade.condenast.com/200063/donnaelick/an-irresistible-no-bake-pie-for-your-halloween-candy-overstock/

(Serves 12)
INGREDIENTS:

24 whole chocolate sandwich cookies (I used regular Oreos)
~40 mini Reese’s Peanut Butter Cups, (wrappers removed, divided)
¼ cup unsalted butter, melted
1 (8-oz) package cream cheese, softened
1¾ cups powdered sugar, divided
1 (16.3-oz) jar peanut butter, (approximately 1¾ cups) (I used creamy but original recipe called for crunchy)
2 cups heavy cream
1 tsp pure vanilla extract
¼ cup dry roasted peanuts, chopped (OPTIONAL - I didn't use)
2 oz milk chocolate, broken into pieces

DIRECTIONS:

In a tall bowl whip heavy cream with an electric mixer until you can start to see a defined trail through the cream. Add vanilla and slowly add ¾ cup powdered sugar. Whip until stiff peaks form. (In other words when you turn off the blender and lift the beaters out of the cream, the cream stand up on the end of the beater). Place in the refrigerator while you prepare the remaining ingredients.

In a food processor combine cookies and 20 peanut butter cups. Pulse until your mixture is crumbs. Slowly pour butter in through the feed tube. Pulse until combined and crumbs are moistened.

Pour crumbs into a 9” pie plate and press mixture on the bottom and around the sides to form pie crust. I started by pressing with clean hands, but found that using a spoon worked best. Place in the freezer while you prepare the filling.

To prepare the filling: Combine softened cream cheese and 1 cup powdered sugar in a large mixing bowl. Beat with an electric mixer until light and fluffy (about 3 minutes). Add peanut butter. Beat until well combined. Fold in ½ of the whipped cream until it is completely incorporated. Pour into chilled pie crust. Smooth with a spatula. Pour remaining whipped cream over top. Place in the refrigerator while you prepare toppings.

Place the milk chocolate in a microwave safe mixing bowl. Heat for 30 seconds at a time, stirring each time, until chocolate is melted. Set aside.

Quarter the remaining 20 mini peanut butter cups.

Sprinkle peanut butter cups over pie. Sprinkle chopped peanuts over pie, if using. Use a spoon to drizzle chocolate over pie (or transfer chocolate to a plastic sandwich bag and cut a very small hole in the corner, then drizzle over pie).

Refrigerate until ready to serve or serve immediately.

Sopapilla Cheesecake

recipe from: http://www.pillsbury.com/recipes/sopapilla-cheesecake-bars/65ec128f-2acc-417b-8745-06c182d3134a

Ingredients:

2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls (I used the Stop&Shop brand)
2 packages (8 oz each) cream cheese, SOFTENED
1 cup + 1/2 cup sugar, divided
1 teaspoon vanilla
1/2 cup butter, melted
1 tablespoon ground cinnamon

Directions:
Preheat the oven to 350 degrees F.
Very lightly grease a 13x9 glass baking dish and roll out one can of crescent rolls so that it covers the bottom and forms a single sheet (push the perforations together). In a bowl combine both (softened) packages of cream cheese along with 1 cup of sugar and the vanilla. Mix well until combined. Spread cream cheese mixture over the crescent layer, forming an even layer. Now top the cream cheese layer with the other package of crescent rolls - it should be pushed into an even, smooth layer.
Mix the remaining 1/2 cup of sugar with the cinnamon. Melt the butter, and pour it over the top layer. Then evenly distribute the cinnamon sugar mixture over the top. Bake for about 30 minutes, or until center is set. Cut into bars. After it cools, store in the refrigerator.

Healthy Banana "Ice Cream"

The idea is that you can freeze bananas, throw them in a food processor until the consistency is creamy, and it will be similar in texture to soft serve ice cream. The frozen banana will be crumbly at first but you have to keep blending it and it will become smooth - you do not have to add any liquid other that some vanilla extract which is optional.

BASE RECIPE:

2 ripe bananas

splash of vanilla extract

instructions:

Slice the bananas and freeze. Once frozen, add to a food processor (I used a Ninja) with the vanilla and blend until smooth.

CHOCOLATE:

add 1 to 2 Tbsp cocoa powder (you can use unsweetened) to the recipe above before blending.

PEANUT BUTTER:

Add 1 Tbsp peanut butter to the recipe above before blending.

CHOCOLATE PEANUT BUTTER:

Add 1 Tbsp of peanut butter plus 1 to 2 Tbsp cocoa powder (you can used unsweeted) to the base recipe above before blending.

Nutella Cheesecake Swirl Brownies

from http://teenagetaste.com/2011/08/28/nutella-cheesecake-brownies/

Ingredients:
2 cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup + 3 tablespoons unsweetened cocoa powder (I used Hershey's Special Dark)
1 teaspoon baking powder
½ teaspoon salt
1 cup + 2 tablespoons water
¼ cup applesauce
½ cup canola oil
1 block (8 ounces) cream cheese, softened
¾ cup powdered sugar
2 teaspoons vanilla extract
6 tablespoons Nutella


Directions:
Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, applesauce, and oil; mix until well blended. Spread evenly in a greased 9×13 inch baking pan.
In a small bowl, stir together the cream cheese, powdered sugar, and vanilla extract. Microwave on high for 10-15 seconds or until soft and easy to pour. Pour evenly over the brownie batter, drop Nutella by the spoonfuls on top, and make swirls in the batter with a knife.
Bake for 25 to 30 minutes in the preheated oven. Let cool for at least 10 minutes before cutting into squares.

Mug Brownies

4 Tbsp (1/4 cup) sugar
4 Tbsp (1/4 cup) flour
2 Tbsp cocoa powder
2 Tbsp vegetable oil
2 Tbsp water



splash of vanilla flavor (optional)
dash of salt (optional)

Mix all ingredients together in a mug. Microwave for 1 minute. Eat!

Cadbury Mini Egg Butterscotch Blondies

from blogs.babble.com/family-kitchen/2011/04/12/cadbury-mini-egg-butterscotch-blondies

1 cup (2 sticks) unsalted butter, melted
2 cups light brown sugar, firmly packed (This is approximately 1 whole 1-lb box)
2 cups all-purpose flour
¾ teaspoon baking soda
2 large eggs
1 tablespoon vanilla extract
2 tablespoons light corn syrup
1 teaspoon kosher salt
1 8 ounce bag Cadbury mini-eggs

1. Preheat oven to 325ºF. Butter or spray a 9×13 baking dish and set aside.

2. In a double boiler, or glass bowl placed over simmering water, and add the butter and sugar. Allow to melt slowly and whisk until completely blended. Remove from heat and allow to cool.

3. While butter mixture is cooling, whisk together flour and baking soda in a small bowl or measuring cup.

4. When the butter mixture has cooled whisk in the eggs, vanilla, corn syrup and salt. Fold in the flour mixture with a wooden spoon until completely combined.

5. Pour the batter into the prepared pan. Pour the mini eggs over the top and distribute them evenly over the surface. Bake for 40-42 minutes, or until cake tester comes out clean and edges of the blondies are slightly pulled away from the sides of the pan. Cool completely, then cut into bars and serve.

before baking

Mini Fruit Tarts with Mascarpone Cheese Filling

http://inncuisine.com/scrumptious-sides/behold-the-blueberry/

I made these over the summer for my graduation party and they were a pretty big hit, and really simple to make. I bought both blueberry and strawberry preserves and fresh strawberries and blueberries...to make half and half blueberry and strawberry. The strawberry ones seemed to be a little more popular.

If I recall correctly, my mom picked up 3 dozen phyllo shells for me to use in case some of them were broken. But, none of them were and I'm pretty sure I filled the whole 3 dozen.

Recipe:
1 cup mascarpone cheese (about 8 ounces)
1/3 cup well-chilled heavy whipping cream
1/4 cup confectioner’s sugar
1/4 cup blueberry (or strawberry) preserves
fresh blueberries or strawberries
3 boxes frozen mini phyllo (fillo) shells

To Make the Filling

In a medium-size bowl, simply add the mascarpone cheese, well-chilled heavy whipping cream and confectioner’s sugar, and whip using an electric mixer until firm peaks form and the mixture holds its shape. Take care not to overwhip.

Preparing the Shells

Using thawed, mini phyllo (fillo) shells, spoon just enough blueberry or strawberry preserves (about 1/2 teaspoon) into each shell to cover the bottom. Next, spoon (or pipe in) mascarpone cheese filling (about 2 teaspoons) over the preserves until each shell is filled.

Top with a fresh blueberry or strawberry and serve immediately. This recipe produces approximately 3 dozen filled, mini phyllo shells.