Can I come back to this question?
mmmmm watcha say
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Pumpkin Streusel Cheesecake Bars
I first found this recipe last year on a Betty Crocker calendar insert. It looked delicious (anything with pumpkin and cheesecake has got to be a winner right?) so I made it for my beloved ladies of Cohort H. Needless to say, it was a success so I thought I would make it again for MTR! Find the original recipe online. I followed it to a tee except that I only drizzle caramel over the top instead of caramel and chocolate. Also, this time I could not for the life of my find a package of oatmeal cookie mix so I kind of just made my own :)
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Personal Peanut Butter Cup Cheesecakes
Another MTR birthday celebration is to occur today (3rd Friday in a row!) and this time I had something to work with because I knew the main important component was cheesecake. So, I found a recipe for peanut butter cup cheesecakes from Paula Deen and then added some topping of my own :)
Recipe:
Crust
1 1/2 cups graham cracker crumbs
4 tbsp sugar
1 stick melted butter
12 mini reeses cups
Mix first three ingredients together until crumbbly. Press into the bottom of muffin cups. Put 1 reeses cup on top of each crust.
Filling
2 pkgs (8 oz) cream cheese
1 cup sugar
1/4 cup flour
1 tsp vanilla
2 eggs
Beat cream cheese until light and fluffy. Then mix in sugar, flour and vanilla. Last, add in the eggs one at a time until well mixed. Spoon this mixture over the crusts to fill. Bake at 350 degrees for about 20 minutes.
Topping
I originally wanted to make a peanut butter whipped cream but I was having trouble getting the flavor and consistency I wanted so then I added in some vanilla and powdered sugar to make it more of an airy frosting. Because this was all just kind of done off the cuff you will see “about” rather than exact measurements
about 1 1/2 cups heavy whipping cream
about 2 tbsp creamy peanut butter
about 1 cup of powdered sugar
about 1 tsp vanilla
Beat the whipping cream until firm, then add in the peanut butter. Add vanilla and then mix in powdered sugar until desired consistency appears.
Top the cooled mini cheesecakes with the frosting. Then place a bite sized Reese’s on each cheesecake.
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Cookie Dough Cupcakes
Yes, I have made these before. I am not sure I have posted about them on my Tumblr though and I am 99% sure I did not use this same recipe. So here goes-
I will admit, I used a boxed cupcake recipe. In my experience you can get a much more moist cupcake working with some kind of boxed mix, so thats what I did. Plus after being home sick for 2 days I did not have the energy to do much more.
Find the link to the original recipe I used, with a suggestion for homemade cake mix here.
Cookie dough:
Make this ahead of time. Form into balls and freeze for at least a few hours before making the cupcake batter so that the dough will not cook when you bake the cupcakes. This made WAY more dough than I needed for 24 cupcakes.
2 sticks softened butter
3/4 cup sugar
3/4 cup brown sugar
4 tbsp milk
1 tbsp vanilla
2 1/2 cups flour
1/4 tsp salt
1 cup mini chocolate chips
Cream together the butter and sugars. Then add in the milk and vanilla and mix well. Add in the flour and salt until blended. Lastly, stir in the chocolate chips. Follow instructions as seen above.
Then I made my cake batter a la Pillsbury :) Fill 24 cupcake liners with your frozen cookie dough balls. Then, fill each with about 3 tbsp of cake mix. Bake at 350 degrees for about 18 minutes.
Here comes the frosting. Now, I did not follow instructions and did not cream the brown sugar with the butter before adding the powdered sugar, that is the only thing that I can figure out that would have given my frosting the slightly gritty (sugary) texture that it did. However, I was under the influence of cough syrup while making this so apparently following a recipe in that condition is not my strong suit. OR it could be that brown sugar just does not incorporate well into frosting because of its courser texture. You decide if you want to use it. The taste was fine but the texture was off-putting for some who were expecting a smooth creamy frosting.
Frosting
3 sticks butter
3/4 cup brown sugar
3 1/2 cups powdered sugar
1/2 tsp salt
2 tbsp milk
1 tsp vanilla extract
Cream together the butter and brown sugar. Then, slowly mix in the powdered sugar. Lastly add in salt milk and vanilla extract. Add more milk if you want it change the consistency to thinner. More powdered sugar if you want it thicker.
Frost your cupcakes then top with the mini chocolate chips.
Eating, Baking, Teaching. It's my life. Follow along if you're interested.
