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! 😀 Anyway, not too much to say so here is where you can find it on the interwebs:

http://www.canyoustayfordinner.com/2010/08/06/mini-rainier-cherry-cheesecakes/

Ingredients:
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
½ cup jam (any flavor)- I used cherry

Method:
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.

Notes:
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!

This slideshow requires JavaScript.

Advertisements

No Bake doesn’t equal No Hassel

Maybe I am just inept or something… I had a hard time with this recipe, and I mean the recipe is only 3 ingredients! I did make 2 batches, and found it easier the second time…so I think I am just a bit slow. Why did I do two batches? Because who in their right mind feel that 9 bars would satisfy their hunger? Haha, just kidding. I did two batches because I was making them for class (flashback to elementary when you brought stuff for your birthday). How funny that in my later years in college I still feel the need to bake things for class? Anyway, here’s the webby:

http://picky-palate.com/2011/03/17/no-bake-chewy-cookies-and-cream-bars/

Ingredients:

One 16 oz package of Oreo

5 cups Large Marshmallows

4 tablespoons butter

Method:

1.  Place Oreos in food processor and pulse until ground.  Melt marshmallows and butter in microwave until puffed, about 1 1/2- 2 minutes.  Remove and pour in ground Oreo Cookies.  Stir to combine then transfer to a foil lined 8×8 inch baking pan.  Let set up for 10 minutes.  Remove bars out of pan with edges of foil and cut into squares.

Notes:

Okay, maybe it is because I never made rice crispy treats when I was little, so I never had the experience of working with melted marshmallow….but this was MESSY!!! Marshmallow make a very unknowingly strong glue. I was stuck to some of the utensils that I was using to mix the crumbs with the goo. Also, I got distracted (which is really easy for me to do…seeing how I started this post at 11am and now it’s an hour later and I still haven’t posted)… and I let the marshmallows overflow in the microwave. Haha, all in all it was a fail on my part. I really wanted to try them last night to make sure they would be good for class today, but stupid me put my teeth whitening strips on before I finished making the bars, D’oh! I think the strips are working too, if any of you have ever thought about using them. Anyway, I do have pictures, but my phone is being dumb (yes all of my pictures come from my iPhone… LOL), so I will post those later. I hope you have a wonderful weekend full of good smells and good times! Happy cooking!

This slideshow requires JavaScript.

Edit:

PS: My Professor wouldn’t eat them. He asked other people if they were burnt brownies…I thought that was a little rude, but hey everyone seemed to really enjoy them, so he missed out 😛

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:

http://thepioneerwoman.com/cooking/2008/04/dump-cake-a-potluckers-paradise/

Ingredients:

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

Method:

1. Dump pineapple into pan with the juice 😀

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)

Notes:

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!

This slideshow requires JavaScript.

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 😀