Cheesecake Bites

Happy Valentine’s Day!

This is the perfect dessert to make for that special someone in your life. They will appreciate it and your love will shine through. I got this recipe from my mom’s recipe book. She used to make these when she entertained. I loved them as a kid and I love them now. This is one of those simple recipes that looks like you spent hours preparing.

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Believe it or not, the only kitchen essentials you will need to get started with this recipe are:

A simple hand mixer And A mini muffin pan

 Mini Muffin Pan

Cheesecake Bites

  • Servings: 12
  • Difficulty: Easy
  • Print

Ingredients

  • Mini cupcake liners
  • 2 (8 oz. packages of cream cheese), leave out to soften
  • 1/2 cup of sugar
  • 1 tsp. of vanilla extract
  • 2 eggs
  • Nabisco MINI Nilla Wafers
  • Optional Toppings: mini chocolate chips, blueberries, strawberries, etc…

I whipped up a batch of homemade whipped cream, without the cinnamon, vanilla and sugar. Just plain whipped cream. I added a dollop to the top of each cheesecake bite. My favorite topping is a can of cherry pie filling. I scooped out one cherry and placed it on top of the whipped cream. It presents beautifully for Valentines’s Day. 

Directions

  1. Preheat the oven to 350 degrees.
  2. Fill the mini cupcake pan with the cupcake liners.
  3. Put one MINI Nilla Wafer in the bottom of each cupcake liner.
  4. Add the cream cheese, sugar, vanilla extract and eggs to a large mixing bowl.
  5. Mix until all the ingredients are fully combined.
  6. Carefully top each wafer with a spoonful of cream cheese mixture.
  7. Bake for 15 minutes.
  8. Allow to cool completely.
  9. Top with your favorite toppings!

Enjoy!

My favorite dinner to serve on Valentine’s Day is Ravioli with Crushed Tomato Sauce.

 

 

 

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Aunt June’s Cream Cheese Cookies

My Aunt June has been making these cream cheese cookies for years. She is a pro. They are so delicious and the perfect size that you can just keep popping them in your mouth! I guess that’s really not a good thing, but it really is! You can triple the recipe and store them in the freezer.

Warning: They taste even better right out of the freezer and that can be a dangerous thing!

I know there are so many cookie recipes out there around the holidays, but these are the ones I’d choose to make over and over again.

Happy Baking!

 

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When my mom and I made these we had a few obstacles, but with the right baking tools that could have been avoided. I would recommend the following before you begin on your baking journey…

Stand Mixer OR Hand Mixer

Cookie Sheets

Cookie Press

Aunt June's Cream Cheese Cookies

  • Servings: 6
  • Difficulty: Intermediate
  • Print

Ingredients

  • 1 cup of salted butter, softened
  • 3 oz. of Philadelphia Cream Cheese, softened
  • 1 egg yolk
  • 1 tsp. of vanilla extract
  • 1 cup of sugar
  • 2 1/2 cups of flour
  • 1/2 tsp. of salt
  • 1/4 tsp. of ground cinnamon
  • Optional toppings: Mini chocolate chips, sprinkles, preserves

Directions

  1. Preheat oven to 350 degrees.
  2. Mix the softened butter and cream cheese together.
  3. Add the egg yolk and vanilla. Mix until combined.
  4. Add the flour, sugar, salt and cinnamon. Mix until combined. (If you feel the batter is too hard, add a little more cream cheese. If you feel the batter is too loose, add a little flour)
  5. Line a cookie sheet with parchment paper.
  6. Fill your cookie press with the cookie dough and press out your favorite shapes.
  7. Top with the topping you prefer.
  8. Bake for 12 minutes. (This is the tricky part, since everyone’s ovens are different. Keep your eye on them. They should not brown. The second they start to brown on the edges you can take them out.)
  9. Cool, if you can wait and enjoy!


If you enjoyed this recipe, you won’t want to miss these…

Pretzel Bark

“Crowd Pleasing” Rice Pudding

 

Pretzel Bark

I had some items in the pantry and was itching to make a quick holiday treat. I had vanilla flavored almond bark and thought what is easier than that? Really nothing. It’s so fun and such a nice treat to give to others around the holidays. We made it with some hot cocoa and enjoyed it on our visit to a holiday light show.

While taste testing our holiday bark, we realized that in every bite we wanted pretzels. The salty crunch with the bite of the sweet was so yummy. We picked each piece apart to get a bite with pretzel. So the recipe below will be adjusted to how we like it, full of pretzels! It’s an easier version of the chocolate covered pretzel! Keep in mind, you can add anything you’d like that you have in your pantry. Almonds, chocolate chips, sprinkles, etc…

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Pretzel Bark

Ingredients

  • 1 package of vanilla flavored almond bark
  • 1 bag of salted pretzels 🥨

Directions

  1. Line a baking sheet with wax paper.
  2. Put a good amount of pretzels in a sealed storage bag. Smash the pretzels with a wooden spoon to get little pieces.
  3. Spread a layer of the crushed pretzels onto the wax paper.
  4. Heat the almond bark in a saucepan over low heat until it is melted.
  5. Pour the melted almond bark over the layer of pretzels.
  6. Pour another layer of crushed pretzels over the melted almond bark.
  7. Store in the fridge until the almond bark is hardened.
  8. Break off pieces and enjoy!


Some other sweet treats…

“Crowd Pleasing” Rice Pudding

Annie’s Crumb Cake

Cinnamon Whipped Cream

Colonial Pumpkin Pie

So, what makes a pumpkin pie a colonial pumpkin pie? I have no idea!

I do know that this is an old recipe. Maybe that is what makes it a colonial pumpkin pie… I got this recipe from my mom’s recipe book.

I did make some changes. This recipe called for fresh pumpkin; I used organic canned pumpkin. It also called for a homemade pumpkin pie shell; I used a frozen pre-made pie crust. I do plan on tackling that pie crust and sharing. So stay tuned for that…

I usually make a pumpkin pie per the directions on the back of a can. And I always loved it. So, I wondered how this could be any better…

Oh man. It was on a different level. This colonial pumpkin pie was rich and delicious. You must put this on your menu for Thanksgiving Day. I did happen to whip up some homemade cinnamon whipped cream and spread it all over the top of the pie. That is a must as well!

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Colonial Pumpkin Pie

Ingredients

  • 1 and 1/2 cups of canned pumpkin(I used Trader Joe’s Organic Pumpkin)
  • 1 cup of brown sugar, lightly packed
  • 1/2 teaspoon of salt
  • 1 teaspoon of cinnamon
  • 1 teaspoon of ginger
  • 1/8 teaspoon of all spice
  • 2 tablespoons of molasses
  • 3 eggs, lightly beaten
  • 1 cup of evaporated milk

Directions

  1. Pre-heat oven to 350.
  2. In a large bowl mix the pumpkin, brown sugar, salt, cinnamon, ginger, all spice, and molasses together.
  3. Mix the eggs in with the other ingredients.
  4. Slowly pour in the evaporated milk. Whisk until all the ingredients are mixed well.
  5. Pour mixture slowly into your pie crust.  Place on a baking sheet in case any pie mix spills over.
  6. Cover the edges of the pie crust with a pie crust shield or aluminum(Remove after 30 minutes)
  7. Bake for 40-50 minute or until done.
  8. Cool completely and refrigerate until ready to serve.
  9. Spread a thick layer of cinnamon whipped cream over the top and dig in!


Below is a list of my PC recommendations that will help make this baking experience a great one:

Large Bowl

Whisk

Baking Sheet

Pie Crust Shield

Small Spreader

Whipped Cream Maker

If you love this recipe you must try these…

Strawberry Apple Pie🍓🍏🥧

Sweet Cherry 🍒 Pie 🥧

Apple Cake🍎

apple cake

I have been waiting to get my hands on my mom’s old cookbook. It was in storage for a couple of years while they got settled here in Florida. Now that I have it, I may not give it back.

The first recipe that caught my eye was Apple Cake. She has a couple of apple cake recipes she pulled from newspapers from the 80’s. The funny thing is I never had apple cake and certainly don’t remember her ever making it. When I asked her about it she said she used to have it when she was a kid. And it was one of her favorites. So of course I had to make it for her and give it a try myself.

Being in Florida we don’t really have an apple picking season, but if we did now would be the perfect time to start picking and baking! I love the smell of baked apples and the taste is even better.

This cake was just how my mom remembered it and delicious. The cake was moist and layered with baked apples. This is a recipe we should all keep on file to welcome the season of fall. 🍎

***My posts contains affiliate links and I will be compensated if you make a purchase after clicking on my links.***

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Apple Cake

Ingredients

  • 8 McIntosh apples, cored, peeled and thinly sliced
  • 6 tbsp. of sugar
  • 3 tsp. of cinnamon
  • 3 cups of flour, unsifted
  • 2 cups of sugar
  • 4 eggs
  • 2 1/2 tsp. of vanilla
  • 1 cup safflower oil
  • 3 tsp. of baking powder
  • Chopped walnuts

Directions

  1. Preheat oven to 350
  2. In a large bowl combine the apples, 6 tablespoons of sugar, and the cinnamon.
  3. In a separate bowl combine the flour, 2 cups of sugar, eggs, vanilla, oil and baking powder. Mix until well blended.
  4. Spread one-half of the batter into a large square or rectangle baking pan. (I baked mine in a round pan, but I recommend a large square or rectangle baking dish.  Therefore, in each bite you will get less cake and more apples.)
  5. Add one-half of the apple mixture to form a layer.
  6. Then spread the remaining batter on top of the apples.
  7. Arrange the remaining apples and juices on top.
  8. Sprinkle with the chopped walnuts.
  9. Bake in the oven for about 45 minutes. This cooking time may vary depending on your oven and the size of your pan. You will need to check the batter to make sure it is done. If it is not done, keep baking at 5 minute intervals until the cake tester or butter knife comes out clean.

Enjoy this most lovely fall dessert. This apple cake would be perfect paired with coffee or tea or served at brunch.

Below is a list of my PC recommendations that will help make this baking experience a great one:

Mixing Bowls

Measuring Spoons

Measuring Cups

Scraper

Cake Tester

 

 

Sweet Cherry 🍒 Pie 🥧

Cherries are one of my favorite fruits. Right now they are in season and so good. We are having Sunday dinner at my parent’s place and I said I’d bring dessert. I instantly thought of cherry pie.

Sweet Cherry 🍒 Pie 🥧! I kind of sing that in my head every time I say cherry pie. Sorry if I got that song stuck in your head now. 🙉

Baking isn’t really my thing, but I love simple recipes or semi-homemade recipes that make it look like I was baking for days without doing too much. Pies are so easy when you don’t make the dough. And I tell my self they are healthy because it’s filled with fruit…

This recipe is so easy and so delicious. It goes perfect with homemade whipped cream!-I would keep the whipped cream simple for cherry pie and leave out the cinnamon.

***My posts contains affiliate links and I will be compensated if you make a purchase after clicking on my links.***

Click here to shop your favorite Pampered Chef Products.

Cherry Pie

Ingredients

  • 1 box of Pillsbury refrigerated pie crusts
  • 2 cans (21 oz each) of cherry pie filling (This time I used Duncan Hines Original Country cherry pie filling. But you can use any you prefer. One year I found a big jar of delicious cherry pie filling at Trader Joe’s, but I haven’t seen it since. That was really GOOD!)
  • 1 egg white beaten
  • 1 tsp of sugar

Directions

  1. Preheat oven to bake 425 degrees.
  2. Line a 9 inch pie plate with crust per directions on the box.
  3. Brush the bottom and sides with egg white.
  4. Pour the filling into the pie crust.
  5. Cover with 2nd pie crust per directions on the box.
  6. Seal the edges and flute.
  7. Cut slits in the top crust.
  8. Brush with egg white.
  9. Sprinkle with sugar.
  10. Cover the edges of the crust with aluminum foil or even better a pie crust shield.
  11. Put the pie plate on a baking sheet in case any pie filling spills over when baking.
  12. Bake for 20 minutes.
  13. Remove the foil or pie crust shield and put back in for another 15-20 minutes or until crust is golden brown and the cherries are bubbling.
  14. Cool completely before serving. I make this the day before and chill in the fridge overnight. It tastes amazing with vanilla ice cream or homemade whipped cream.

Enjoy!

Other desserts that will make you look like you’ve been baking for days, but are easy as pie…  

Annie’s Crumb Cake

Strawberry Apple Pie🍓🍏🥧

 

Smoothie Bowl

So, I love my smoothies and I love my acai bowls and I really love make ahead meals that are healthy! This is basically a smoothie made into individual servings and frozen till you are ready to eat, just like the acai. Or make your smoothie and pour it over peanut butter and granola. And eat immediately!

There is one thing you will definitely need before you get started on your smoothie making skills. You have to have a good quality blender. I LOVE my NINJA! I have the old model and love it.

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Click here to shop your favorite Pampered Chef Products.

Smoothie Bowl

Ingredients

  • 1 cup of spinach or kale or both(I use spinach)
  • 1 tablespoon of Chia seeds(Or Flax seeds or both)
  • 2 Bananas(I keep plenty in the freezer cut in half so when I need them I have them. Make sure you peel them first.)
  • 2 cups of mixed berries(I get the big bag of triple berry blend at BJ’s. You can use whatever variety you like. There’s tropical blend or just strawberries. Sometimes I put the fruit that is gonna go bad in a day or two in the freezer and use that.)
  • 1 cup – 2 cups of almond milk(I can’t live without the Califia Toasted Coconut. It’s really good!)

Directions

  1. Place all the ingredients in your blender and blend with as much almond milk as needed to get it to the consistency you like.
  2. This should make enough to prepare 4 plastic containers (2-cup containers filled halfway).
  3. Cover and store in the freezer so they will be ready to go. We grab these for breakfast, lunch, snacks and dessert!

Top with peanut butter, granola and your favorite fruit.

Enjoy!

If you like this recipe, you will also like

Smoothies

Acai Bowl

Whole Wheat Banana Muffins