July 27, 2011

Chocolate Chip Cookie Dough Cheesecake Bites

Wow!  That is a mouthful!  But I will say it over and over again if that means I get to eat them:)  
These were very simple and sooo delish!
I found this recipe when I was searching Pinterest:)  and knew I had to make them right away.
There are 3 layers to this beauty:
Graham Cracker Crust
Cheesecake
Chocolate Chip Cookies
 See all those beautiful layers??  Love!!
The recipe says to put this in an 8x8" pan and then cut into squares...
but I love all things cute and MINI...so I put mine in an itty bitty pan to make itty bitty bites:)
Either way...they are good:)

Chocolate Chip Cookie Dough Cheesecake Bites
From: My Baking Addition

Ingredients: 
Crust:
1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted

Chocolate Chip Cookie Dough:
5 tablespoons unsalted butter, room temperature
1/3 cup packed light brown sugar
3 tablespoons granulated sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
3/4 cup flour
2/3 cup chocolate chips

Cheesecake Filling:
10 oz cream cheese, room temperature
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" 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. Leave your oven on while you prepare the dough.
3. While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. 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 prepared crust. Using your hand to form clumps, distribute the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps. Be sure to use all of the dough. 
5. Bake for about 30 minutes, 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. Chill in refrigerator overnight or for at least a couple hours.
6. Lift the bars out by the overhang and cut into squares for serving.

July 19, 2011

Stuffed Marshmallows

I am so excited about today's post I can't even stand it!
Ever since I saw those GINORMOUS Marshmallows, I have been plotting on what to make with them!
I totally had a dream about these and haven't stopped thinking about them!

I mean HELLO!  Stuffed Marshmallows!  
Now I need to work on Kraft to make hallowed out marshmallows:)  It could happen??
So...have a look-sy at the pics and let the mouth watering begin!
See what I mean...its a marshmallow that is totally stuffed!!

 This is what it looks like before you make it all pretty.

These are a few of the different possibilities... 

This one just happened to be my favorite!  You could also think of them as an 
Inside Out S'more!

Ok...so the possibilities are totally endless! And so are the layers!  Some that I did:
Oreos with ganache
Ganache, graham cracker crust, Hershey's Kiss
Brownie with ganache
Reeses PB cup, ganache, graham cracker crust
Rolo with ganache
Rice Krispie treat!!!

Here are a few tips you will need:

Get the HUGE GINORMOUS Marshmallows.  You will want to FREEZE them for about 5-8 minutes so they are not as sticky.  Use Kitchen shears and just cut a hole in the marshmallow.  Hollow it out with your fingers...I used some powdered sugar so it wasn't so sticky.  

I found that I liked the layering to go:  Ganache, Graham Cracker Crust, then stuff it with your candy, more crust and then top with the Ganache.

You always want to have the very top layer to be ganache...that way there is a seal to hold all the layers together.  After you stuff the marshmallows, put them in the refrigerator so it settles and doesn't melt.  

Ganache:
1/2 c. chocolate chips
2 TBS heavy cream

Melt chocolate chips for about 45 seconds, until melted and creamy.  Stir in heavy cream until combined.  May need to microwave for another 15 seconds to make smooth.

Graham Cracker Crumbs:
1 c. Graham Cracker Crumbs
1 1/2 TBS sugar
2-4 TBS melted butter

Combine all ingredients together.

For melted chocolate on top, I used a milk chocolate Symphony Bar.  Make sure to let it drip all the way and then add whatever topping you want.

Enjoy!  They are HEAVENLY!!


July 15, 2011

Pinterest Round-up

I can't believe today is Friday!
That also means that school starts in 5 weeks...(but whose counting??)

So...how many of you have joined Pinterest?
It is my new FAVORITE thing.  I just can't stop pinning things.
For those who have never heard of it...
Imagine lots of bulletin boards.  Each board with a theme: wedding, parties, cakes...
Then on each board, you put all the ideas you want to remember forever!  
Well THAT my friend is Pinterest.  
I am obsessed:)

I was thinking that I should put my obsession on my blog...
After all...my blog should be my obsession...right?  
So...here are a few of my favorite pins that I have collected this week!!
All images are from Pinterest.com


Find out how to make this project on Design Sponge

I love this Family Room.  Its so clean cut and the colors are beautiful.  My favorite are the three pics of the kiddos above the sofa.  Love that!  From Three Men and a Lady.


I have seen these pillows all over the place!  I just saw them at Target...for $35!  So glad I found this because now I can make it for like nothing!!  Wahoo!  From Trey and Lucy Blog.

 Love these flowers and that MIRROR!  Oh the Mirror!!  From Style Me Pretty.

This is such a happy place setting.  The flowers are so simple, yet make a huge statement.
From Ruffled Blog.



July 8, 2011

Brisket

Guess what??!!  I am totally done with all my big projects!
Big Interior Design Surprise/Project...check  (more on this later!!)
Girl's camp...check
Family Reunion...check
Recover from Strep...check
I can actually BREATHE!!!  It is a good day!

Lets celebrate with this meal...it is probably my favorite BBQ EVER!  

The sauce is what makes it.  It is so sweet and tangy.  I can taste it now!! 

Now onto this...Mello Jello.  I am not lying.  You will lick the pan clean when it is gone.  
Yes...I have done this.  
It is so creamy and refreshing.  I mean...HELLO!!  Lemon and orange mixed together!  Genius!
My family has it like every Easter.  Yes the above is our Easter meal.  
(You may be wondering...where is the ham?...well...there are weird people in my family who 
don't care for ham...so we did brisket;)
This really should be served everyday with every meal if you ask me!!

Brisket

1 Beef Brisket, fat trimmed
Montreal Steak Seasoning by McCormick, or whatever you like (garlic, salt, pepper, etc)

Season the Brisket with the seasoning.  Wrap the brisket REALLY WELL in foil.  Bake at 275 degrees for however many hours per pound and add an extra 30 min. - 1 hour.  For example:  If I had a 5 lb. brisket, I would bake it for 5 1/2 - 6 hours.  Then shred or slice your brisket!  Serve on a bun or by itself!

Sauce:
3-4 c. brown sugar
3-4 c. ketchup
3-4 capfuls liquid smoke (depending on taste, I do 3 capfuls)

Boil for 10 minutes, then add shredded meat and simmer.  You can also leave in a crockpot until ready to eat!

Mello Jello

1 large (or 2 small) orange Jell-o
1 large COOKING lemon pudding

Make jell-o and pudding how package says and mix together and put in 9x13" pan.  Set it up all day in refrigerator and do NOT cover.

Topping:
1 small lemon INSTANT pudding
1 c. milk
2 c. cool whip

Stir pudding powder, cool whip and milk together and put on top of the jell-o.