Strawberry and Peanut Butter Cheesecake-cake Poppers

mmmm....This is what happens when I have no apparent excuse to bake. I look in my giant baking cabinent. (Maybe one day I will show you) I look among my color coordinated sprinkles, which total over 50...hehe. Then, I get to my baking cups. Well, this was a beautiful epiphony for me. I found something precious in my baking cabinet..........

THESE! They are so cute and mini and I just needed to use them! I NEEDED TO USE THEM! So, I raided my fridge, then I looked in my cabinent, and found some delightful materials to work with. Now, I'm not sure how all this would work out...but in the end...it was genius!

So here's what I started with. Some cream cheese, a jar of rhubarb strawberry jam, some sugar, and well...I think that's all. But, I just stirred it all together and hoped for the best....oh did it ever look decadent...but no no I wasn't finished yet.

Then, I thought to myself, "something else, what should I do?" I then found this devil's food cake mix in my cupboard. PERFECTO! SO, this is where is starts. I mixed up a cake mix, put those cuttie pie little cuppie cakes in a little cupcake pan, put some cake mix, and plop some of that good raspberry stuff on top of that. Then, this is what happened....

NNNNNNAAAAAAAOOOOOOOOOO!!!!! Was this really happening to me? This isn't what I wanted! WHY WAS THIS HAPPENING TO ME!!!!!!!!???????

Well, I think I was being a little overdramatic. Because, most of them turned out just perfectly. And, the only way to make them any cuter...was to shove a Hershey-Kiss Upside down in the cuppie just as they get out of the piping hot oven!

and now for the scrumptious recipe:

Strawberry Cheesecake-cake Poppers

Items Needed:

• 1/2 of a devil's food cake mix (prepared with all ingredients called for on the box.)
• 1/2 cup of softened cream cheese
• 1/4 cup granulated sugar
• 1/4 cup strawberry jam
• about 30 hershey kisses

1. Preheat oven to 350* F.
2. Plop a bit of cake mix into a cup-cake paper lined cup-cake pan. (Fill about 2/3 full)
3. Plop a teaspoon full of the cheesecake mixture ontop of the cake batter.
4. Bake about 15-20 minutes, or until cheesecake is slightly set.
5. Shove a hershey kiss upside down into the center of the warmed popper.
6. Let cool, and enjoy!
7. Store refrigerated in an airtight container.

Keep in mind that I made one cake mix, but two different desserts. So, if you would like to make a whole batch of just these, just double the recipe! That easy! (Doubled, the recipe will make about 5 dozen mini poppers)

Then, there was the peanut butter poppers. These, my friend, are like heaven in cute little cuppie-papers. See, I have this unfortunate obsession with the marriage of these two lovely flavors. I have a Choco-PB problem, if you will.

You make them exactly the same as the prior poppers. SEE!

EXCEPT, you MUST cover them with some chocolate drizzles, I mean...more chocolate is always welcome!

So, here's the exact recipe (remember, if you want to make a whole batch of these, you must double this recipe to make it easier for ya!)

PB Cheesecake-cake Poppers

Items Needed:

• 1/2 batch of prepared devil's food cake mix
• 7 ounces (1/2 can) of sweetened condensed milk
• 1/2 cup of powdered sugar
• 1/3 cup of creamy peanut butter
• melting chocolate (melted in a ziploc bag for the chocolate drizzle at the end!!)

1. prepare the same as above popper recipe (steps 1-4)
2. Let cool, then drizzle chocolate, and ENJOY!
3. Store refrigerated in an airtight container.

mmmmmmmmmmmmm.

Prom Special: Raspberry Swirl Cheese-fantasti-cake

This is a monumental event in my life. I've been dreading the day where I would have to make a perfectly uncracked cheesecake. Yet, I needed to do it, I just wouldn't bring myself to it because of fear. Fear of the unknown and fear that I would turn out something less than wonderful.

Then, i actually got a request for a raspberry cheesecake. I uttered some un-Christianly things in my head, but agreed because I can't say no to a Miss Cupcake request.

So, here's the culprit: Look at him and his prom date, how cute are they? He wanted something really special for his prom dinner. Now, lets see how this puppy actually turned out.......


Ok, let's start. This is a bit of a daunting task, I know, but you can do it! take out that heavy 9-inch pan and lets go!

Make a graham crust!

Pour and swirl!

Toasty waterbath!

So now that you have witnessed that even I can make a cheesecake without crying, so now I'll share with you the recipe. Go make one! This one's a keeper!

Raspberry Swirl Cheese-fantasti-cake

Items Needed:

For the Crust:

• 2 cups graham cracker crumbs
• 1 stick of melted butter
• 2 tablespoons of sugar
• 1 teaspoon of vanilla extract

For the Fantasti-cake:

• 3 packages of cream cheese at room temperature
• 1 cup of granulated sugar
• 3 large eggs
• 1 cup of heavy cream
• 1 tablespoon of lemon juice
• 1 tablespoon of vanilla extract

For the raspberry swirl:

• 1 cup of raspberry swirl

Directions on how to make your own fantasti-cake:

1. Preheat oven to 350* F. Begin to boil a large pot of water for the WATER BATH!
2. Prepare your pan of choice. I use a 9-inch cake pan due to the fact that spring-form pans actually leak when submerged in the hot tub bath. Butter the bottom and sides of your cake pan. Cut out a piece of parchment paper in a circle and place on the bottom. Then, as shown in the pictures, cut a piece of parchment paper to fit around the sides of the pan. It should be sticking up a little so it will be easy to pull it out when your cheesecake is fully cooked.
3. Mix together the ingredients for the crust. Place all the crumbs in your pan and press on the bottom and up the sides a bit (to your preference). Set the crust aside.
4. On to the ooey gooey wonderfulness: Combine cream cheese and sugar with electric mixer until completely combined and smooth. Add eggs one at a time and make sure to fully incorporate before adding each one. Add the heavy cream, lemon juice, and vanilla. Mix until completely smooth and delicious looking. Make sure that there are no cream cheese bumps. If there are, smooth them down with a spatula.
5. Pour the cheesecake batter into the crust-covered pan. Tan the cheesecake on your counter to relieve all of the air bubbles (we don't want any moisture in the cheesecake, this will ensure creamy deliciousness).
6. Next, microwave the raspberry jelly for about one minute. Keep microwaving until the jelly is stir-able. Let sit for a little bit to cool off. Next, dollop the jelly onto the top of the cheesecake mixture. Then, with a knife, cut through the mixture to make a pretty pattern. Make sure that you don't cut through all the way to the bottom. You don't want to injure your pretty little crust!
7. Then, take a large roasting pan and put a washcloth in the bottom of it. Place the cheesecake in the roasting pan and pour the boiling water in the pan until the water has covered up to 2 1/2 inches up the side of the pan. Make sure not to splash any water in the pan!
8. Bake 45-50 minutes. It will look like it's quite un-baked but it is! It will jiggle but the center will be slightly firm.
9. Then, shut the oven, close the door and leave the cheesecake in the shut-off oven for 1 hour. After the hour has passed, take it out of the oven and place on the counter. Let cool for another hour. This will make sure the cheesecake doesn't crack (no-one wants that!)
10. Cover cheesecake, and place in the refrigerator until ready to enjoy. It's best if you prepare it the night before, then it will be extra creamy and delicious.

My favorite part of making this was when my mom, a friend, and I went to Mifflinburg's Promenade for the prom walk. We saw Ethan (the cheese-fantasti-cake culprit) and the only thing he did when he saw me was point at me and yell, "that was absolutely amazing cheesecake!" This made me quite happy. Even though he didn't call it by it's proper name (Cheese-fantasti-cake), I was still flattered by the compliment!

My creamy fanti-cake days are just beginning!

A Collection of Christmas Eve Recipes

As was previously established....we have Christmas Eve Dinner every single Christmas. Only, this year I was in charge. Yes, I love being in charge! So I created this yummy fabulous menu, and attempted to cook my first large chunk of meat ever. This is big for me, really big. So I'll share my menu.

• Cranberry, candied walnut, feta, sliced apple, and greens salad (with homeade raspberry vinagrette)
• Homeade Asiago Beer Bread (I'd share the recipe, but it kind of tasted like nothing, I'm not going to waste your time)
• Baked Pineapple Stuffing
• Mom's Red Beets (she insisted upon them!)
• Phyllo and Proscuitto Wrapped Asparagus Spears
• Coconut Pecan Glazed Sweet Potatoes
• Bourbon Dijon Glazed Ham
• Berry Cherry Cream Cheese Pie

Homeade Maple Raspberry Vinaigrette

Items Needed:

1/2 cup of balsamic vinegar

1/2 cup olive oil

1/2 cup of canola oil

1/2 cup maple syrup

1 Tbsp. dijon mustard

1 Tbsp. fresh tarragon

1/2 teaspoon sea salt

1. Whisk all items together until slightly thickened, store in an airtight container.

Berry Cherry Cream Cheese Pie

Items Needed:

• One refrigerated Pie crust
• 2 (8 ounce) packages of cream cheese
• 1 1/4 cups granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon vanilla
• 1 (8 ounce) container of thawed Cool Whip
• One (21 ounce can) light Cherry Pie Filling
• 3 cups quartered strawberries
• One cup blackberries

Directions

1. Bake Pie crust as directed on the box. ( 9-11 minutes at 450*) Cool Completely.

2. Beat cream cheese, sugar, lemon juice, and vanilla until combined. Fold in cool whip.

3. Place mixture into pie crust and smooth.

4. In small bowl, combine cherry pie filling, strawberries, and blackberries. Place on top of the cool whip mixture. Refrigerate 4 hours or until set.

Unfortunately, I have no pictures of the other recipes. I was so busy and excited about the food that I completely forgot! It was terrible! However, I feel as if you should have these recipes, they are sooo yummy, you don't even need a picture.

Proscuitto Wrapped Asparagus Spears

Items Needed:

12 frozen asparagus spears

1/2 package of phyllo dough sheets

6 slices of proscuitto

Herbed Cheese Spread (I used a cheese ball)

Directions:

1. Thaw the asparagus in the microwave oven.

2. Preheat the oven to 425*, and grease cookie sheet.

3. Keeping the phyllo dough damp with a cloth, take one sheet out of the package at a time and cut in two.

4. Take 1/2 a piece of proscuitto a spread the cheese spread onto it. Place proscuitto on phyllo dough. Place asparagus spear, with the head popping out, on the proscuitto. Roll.

5. Repeat with other 11. Bake for 5-7 minutes, or until golden brown.

Bourbon Dijon Glazed Ham

• One fully cooked spiral cut bone in ham (9-10 lbs.)
• 1-2 teaspoons whole cloves
• 1 cup packed brown sugar
• 2 teaspoons ground mustard
• 1/4 cup bourbon

1. Preheat oven to 325*, Place the ham (fat side up) on a rack in a large roasting pan.

2. Score the ham in a diamond shaped pattern, and insert cloves into the openings, insert meat thermometer into thickest part of the ham, bake for one hour.

3. Combine ingredients for glaze. Brush hald the mixture onto the ham, bake for 30 minutes longer.

4. Brush the rest of the glaze onto the ham, bake covered for 40 mintutes longer, until thermometer reads 140* (If pan drippings begin to burn, then add 1/4 cup of water)

5. Remove from oven, tent with aluminum foil for 15 minutes before cutting.

Coconut Pecan Glazed Sweet Potatoes

Items Needed

4 lbs. Sweet potatoes (Peeled and cut into chunks)

1/2 cup chopped pecans

1/2 cup flaked coconut

1/3 cup sugar

1/3 cup packed brown sugar

1/4 cup light melted butter

1/2 teaspoon ground cinamon

1/4 teaspoon salt

1/2 teaspoon coconut extract

1/2 teaspoon vanilla extract

mini marshmallows

Directions:

1. Place peeled and chunked sweet potatoes in a cooking spray coated crock pot.

2. Mix together the rest of the ingredients exept the mini marshmallows. Sprinkle over the potatoes.

3. Cook on high heat for 3 hours. Place into baking dish and add marshmallows on top. At 350* bake for approximately 20-30 minutes, or until marshmallows are golden brown.

Hope you have enjoyed all these yummy delights from my kitchen!