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I love mini things

Portions are the best! Also, cheesecake is probably one of my favorites, so when I stumbled across this site it was a glorious day! I made these for my friend Abby because she is leaving and moving on up in the world. Shout out for her getting into nursing school! πŸ˜€ Anyway, not too much to say so here is where you can find it on the interwebs:


For graham crust:
1 cup finely crushed graham cracker crumbs (12 graham cracker sheets)
1 TBS sugar
3 TBS unsalted butter, melted

For filling:
1 lb cream cheese (two 8 oz packages), at room temperature
2/3 cup sugar
2 eggs, lightly beaten
1 tsp vanilla extract
pinch salt
Β½ cup jam (any flavor)- I used cherry

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. I did not use the paper liners because I’m absolutely out of my mind and wanted them to look perfectly formed without the lines of the cups. This is possible, yet pretty fussy to do. You must first grease each muffin cup, trace the circles of the muffin cups onto parchment paper, cut those circles out, and place each circle in the bottom of the cups. Then spritz these parchment rounds with cooking spray just to ensure that they don’t stick at all. Then you’ll press the graham crumbs firmly into place if you wish to do the same as I did. I recommend the paper liners, though, for almost everyone. Except my clinically insane brethren.
Grind your cracker sheets into crumbs using a food processor. You can also just place the crackers in a large ziploc and have at it with a rolling pin or hammer, until you achieve a finely ground crumb.
Mix crumbs and 1 tablespoon sugar in a bowl. Stir in butter. Press 1 heaping tablespoon of mixture in bottom of each cup. Bake until set, about 7 minutes. Let cool in tins on wire racks.
Reduce oven temperature to 275 degrees. Beat cream cheese with a mixer on medium speed until smooth. Add the sugar, salt, and then vanilla.
With mixer running, add eggs slowly, scraping down side of bowl.
Pour batter into muffin cups, filling almost to the tops.
Bake until sides are set but centers are wobbly, about 20 minutes. Let cool in tins on wire racks. Wrap tins tightly with plastic, and refrigerate 4 hours or overnight.
Warm jam in a small saucepan until liquidy. Strain through a sieve. Spoon 1 teaspoon jam on top of each cake. Cheesecakes will keep, covered and refrigerated, for up to 3 days.

These were awesome and super simple! As you can see in my pictures I didn’t used exactly what they used. I had some small tins I saved from the mini pecan pies. I think mine looked better :P. I used raspberry (non photographed) and strawberry jam! They were both really good. I think my next time using this I am going to use some Nutella or something chocolate. Also, definitely going to make these for this BBQ we are having this next week. They just look so nice!

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Banana Phone…Boop boop be boopido!

Bananas… Tasty yellow fruit. My 3rd or 4th favorite fruit (mangos are my first). I technically didn’t stumble this recipe, but just did it out of an experiment. Don’t hate me for straying away from my name… sometimes you just get an idea and have to try it out! Anyway, I have this entire bottle of honey to use (if ya’ll have any recipes that involve honey I will gladly take them), and seeing how my dad and I don’t really use honey for a lot of things I needed to think creatively on how to use the rest of the bottle. This what what I did:

No website…I guess I could put my own site on here πŸ˜›


5 Tbs of Honey

2 Bananas (cut into coins)


1 piece of chocolate

a splash of lemon juice


Put the honey into a pan and warm it up on medium high heat. The honey should become more liquid. Add your bananas and brown for about 10 mins. Serve over chocolate or splash with lemon juice.


Honestly, I think I preferred the lemon juice over the chocolate. I think it may have been the fact that it was dark chocolate (I prefer milk), but still the lemon just added this taste that I can’t begin to describe. The recipe/experiment was really easy and I mean really making this as a dessert for a dinner party would be nice. Plus, you can add little decorative touches to the plate and maybe even a sprig of something as a garnish. I bet this would taste good with something like rice pudding or ice cream…or french toast! Haha, I will have to try it out sometime. In the mean time, if you try it out let me know! Happy cooking!

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PS: Sorry for the 1:00 AM update… I just figured I wouldn’t have time to post on Tuesday.

Dump, dump, CAKE!

THE EASIEST THING YOU WILL EVER MAKE EVAAAR! Also, to my surprise it has impressed a great number of people. It looks professional and tastes like MmmMmm, so I can see why; however, the name dump cake makes people a bit weary when they first hear it. I mean who hears “Dump cake” for the first time and doesn’t assume the worst. Anyway, if you think people will be like “ew, gross” introduce it as easy as cake and tell them the real name later ;). Here’s the recipe:



1 can of crushed pineapples

1 can of cherry pie filling

1 box of yellow/white cake mix

1 1/2 – 2 sticks of butter/margarine

9×13 cake pan


1. Dump pineapple into pan with the juice πŸ˜€

2. Dump cherry pie filling into pan

3. Swirl the two into awesome goodness

4. Dump the cake mix on top of the mixture (fork the clumps if you want)

5. cut slivers of butter and place them evenly over the top of the cake mix

6. Bake at 350F for an hour (I usually check on it at the 30min mark and add butter to the places the butter didn’t melt too)


I really like this because it tastes amazing and costs about $5 to make. I’ve served it with vanilla ice cream and that was really nice because the cake is warm and the ice cream is cold. Whip cream is also a nice little addition. When I made it this last time, I forgot whether to bake it at 350F or 400F, so I went with 400F. We also took it out at 30min (but still impressed like 5 of 8 people :P). I think next time I am going to try to switch out the pie filling or maybe the pineapples. Blueberry and cherry? Blackberry and pineapple? WHO KNOWS?! The possibilities are ENDLESS! As I contemplate the how to make the next dump cake I wish you well and happy cooking!

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P.S: I forgot to take a picture when I finished making the cake…so I took pictures of the leftovers. They still take great though πŸ˜€


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Okay. First off I want to thank my friend Erin for my new banner! It is cute and stylish. πŸ˜€ THANKS ERIN!

Now for something that will distract me from class.

Today’s recipe comes from:


Now why do I say healthy…ish? Because it is basically the recipe is frozen strawberries and raspberries (yay healthy) and a CUP OF CONFECTIONERS SUGAR aka powder sugar, icing sugar, etc (YAY UNHEALTHY!)


1 cup confectioners’ sugar

1 tbsp fresh lemon juice

1.5 cups fresh/frozen raspberries (unsweetened)

1.5 fresh/frozen hulled strawberries (unsweetened)

2.3 cup of boiling water


1. combine sugar, lemon juice, and water into a blender. Pulse this mixture until the sugar dissolves.

2. Add berries and puree.

3. Place into a shallow freezer-safe plastic container and freeze for two hours. You will want to remove it from the freezer ever two hours and break it apart with a fork to make it slushy.


Apparently this is suppose for several months in the the freezer, but it is best served immediately. (It lasted for 4 days at my house :P)

Okay, so what did I think of this recipe? It was good! I did tweak it however, like every good cook should do. (following recipes is good! but you can always put your own little twist on things). I put about 3/4 cup of sugar instead of a whole cup and added about 3 more tsp of lemon juice into the mixture. My family doesn’t like things as sweet as most people (probably cause they aren’t from the States). Another thing I added was laziness. What..that’s not an ingredient? Okay okay okay…but seriously. Obviously I haven’t told you, but I had knee surgery a couple of weeks back. I am NOT going to get up every two hours to break up the ice. I just let it freeze. I still think it tasted fine though. I just scooped it out like sherbet, which I thought this basically was…for those who are going to google the difference lemme post it here:

Granita – Sugar-syrup base plus pureed fruit (or coffee or wine). No butterfat. Similar texture to shaved ice. Can be made without an ice cream machine.

Sorbet – Similar to granita, but whipped, which breaks up the ice crystals and makes the texture lighter than granita. No butterfat. Made in an ice cream machine.

Sherbet – Sugar-syrup base plus pureed fruit, and a bit of butterfat (no more than 2%).Β  Made in an ice cream machine.

Anyway, with the dash of laziness I didn’t put it in a shallow container, but quite the opposite. I have selective reading and just read freezer safe, which ziplock comes to mind :D. Other than that this was a great dish for Valentine’s and I hope you enjoy it too. Happy cooking… or blending and freezing rather.



PS: okay so laziness wasn’t the ONLY thing I tried to add. Vodka worked really well too (but make sure if you are going to make this into something like a bellini that you strain out the seeds through a sieve)

PPS: I’ll show you how to make the chocolate bowls sometime soon