No Bake Cheesecake (my favorite version)

No Bake Cheesecake (my favorite)

This is my adaptation of a no bake cheesecake. It is lighter, creamier than most cheesecakes…just so you know…I know it is a little different.
You may have to add/double this recipe depending on how much you need. If I am doing a cheesecake that has a lot of add-in in an 8in it works good. If I need more then I will sometimes 1 1/2 half it.
4 oz cream cheese, softened
1/2 C powdered sugar
1/2 tsp vanilla (I like to add a few drops of coconut extract too)
1 C whipping cream
Whip cream cheese, sugar and vanilla until smooth. Slowly pour in cream and continue to whip until fluffy and thick (mmm…so good)
Love it with an oreo crust with oreo crushed in it. Great with gram cracker crust and strawberries.

Salty Carmel Square

This recipe came from my friend Marci. It isn't "healthy" but really good and fun and (for me) unique. It is really rich...sometimes I have lessened the carmel/graham cracker filling and they are still delicious.

Salty Caramel Squares

90 Club crackers, it is best if they are rectangle/square like keebler
1 cup unsalted butter
2 cups graham-cracker crumbs
1 cup firmly packed brown sugar
1/3 cup sugar
1/2 cup milk
1 teaspoon vanilla extract
1 cup butterscotch baking chips
1 cup chocolate-hazelnut spread, such as Nutella

Line a 9x13-inch pan with 1layer of crackers, cutting as needed to fit. In a large saucepan, melt the
butter over medium heat. Add the graham-cracker crumbs, both sugars, milk and vanilla. Bring to a boil. Boil for 5 minutes, stirring constantly. Remove from the heat and spread half of the cooked mixture over the prepared crackers. Place another layer of crackers on top. Spread the remainder of the cooked mixture over the crackers. Place a last layer of crackers on top. In a small microwave-safe bowl, carefully melt the butterscotch chips, using short bursts of power, stirring in between. Stir in the chocolate-hazelnut spread until smooth, heating slightly if needed to make mixture spreadable. Evenly spread the chocolate mixture on top of the last layer of crackers and refrigerate for about an hour to set. Cut into bars.

Oatmeal Muffins

These muffins are made of oatmeal and have basically become my favorite. I mix up what I add into them all the time.

5 C rolled oats
2 C applesauce
2 C water
1/4 C honey or syrup (you can add more if you want it sweeter)
1/4 C oil (anything works...coconut/butter/veggie oil)
1/2 - 1 tsp baking soda
1 egg (this can be omitted if you want it vegan without big side effects :)
2 tsp vanilla

Mix together. Add in what you want...
Bake at 375 for 23 min. and then broil for another 3 min

some ideas I have tried...
Dried cranberries, shredded coconut, chocolate chips (mini)
Shredded coconut, cinnamon with a chocolate ganche on top (simmer 1/4 C cream, remove from heat and add in 1 C chocolate chips and mix till melted)
Chocolate chips
Diced apples, cinnamon
Shredded carrots, diced apples, raisins, cinnamon

adp from chocolatecoveredkatie

Beignets - Bread Maker

So easy when you do the dough in the bread maker...just use the dough setting

3/4 C water
1/3 C evaporated milk (this is about 1/2 a 5oz can)
1/8 C half and half (or milk or more evaporated milk)
2 Tbsp butter (salted)
1/4 C sugar
1 egg
3 3/4 C flour
1 1/2 tsp yeast
1-2 tsp gluten (totally optional)

Refrigerate after rising for about an hours. Fry in oil. Put about 1 cup of powdered sugar in a paper bag. Drop in the cooked beignets and shake :)

Mint Chocolate Chip Cookies

These cookies make a chocolate cookie using chocolate chips instead of the usual cocoa powder...they are a little cakey...
*original recipe from Guittard

2 C semi-sweet chocolate chips
1/2 C butter (1 stick)
1 3/4 C flour
1/2 tsp baking soda
3 eggs
1/4 C sugar
2 tsp vanilla
1-2 C mint chocolate chips

Melt chocolate chips and stir in butter till melted. In a mixing bowl beat eggs, sugar and vanilla till fluffy. Add cooled, melted chocolate chips and butter. Mix till combined. Mix dry ingredients together and add chocolate mixture. Don't over mix and try not to eat all the dough :) Add mint chocolate chips and put in the fridge to cool for about 15 min. Cook at 350 for 12 min (in my oven) but in some ovens it will be more like 10 mins.

French Chocolate Mousse

I have children who go to school in French and a husband who is deathly afraid of "raw" eggs. This is my attempt to "cook" the eggs for authentic French mousse and make everyone happy...

10 oz chocolate (semi-sweet, dark, bittersweet...whatever...I like a dark & semisweet mix)
4 eggs
2 Tbsp sugar
2 C cream, divided

Beat eggs and sugar till fluffy (as fluffy as they will get). Melt chocolate in a double broiler and add egg and sugar mixture and about 1/2 C of cream. It is best to switch adding back and forth or just add a little egg at a time because it can get thick. Whisk, whisk, whisk...I heat this up as much as I can till the chocolate tells me it will be really unhappy if I heat it any more. If you have worked with chocolate you'll recognize that sheen and when it has reached its breaking point :) If not then just heat it till it is slightly warm and just be happy that it is rare that eggs cause food poisoning and don't tell your husband that the eggs aren't technically cooked...Let cool...
Whip the rest of the cream until it forms decently stiff peaks. Slowly fold chocolate into whipped cream. Chill it in the fridge...if you can wait that long :)

Frog Eye Salad

FROG EYE SALAD

-1 cup granulated sugar
-2 tablespoon all-purpose flour
-1 3/4 pineapple juice (use from the pineapple chunks and then add more-I buy the little juice cans and use what I need)
-1 (20-ounce) can pineapple chunks in its own juice, save juice
-2 large egg, beaten
-1 tbsp lemon juice
-16 oz Acine di Pepe Pasta
- some frozen non-dairy whipped topping (some people like this a lot but I usually only use one or two scoops)
-add in: most people do mandarin oranges, maraschino cherries, mini marshmallows and coconut but I much prefer to cut up apples, strawberries, blueberries, etc and use the pineapple and coconut!

1. In medium saucepan, stir together sugar, flour and salt.
2. Drain pineapple, reserving juice. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature. You want it to be thick-ish :)
3.  Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.
4.  Stir together pineapple juice mixture and pasta. Cover and refrigerate several hours or overnight.
5.  Add pineapple and any thing else you want in there along with the whipped topping. Cover and put back in the fridge. It is best to wait until you are about ready to serve it to mix the two together if you are using the fresh fruit.

Lemon Bars

LEMON BARS

1 C butter, softened
1/2 C sugar
2 C flour

6 eggs
1 C lemon juice
2 1/4 C sugar
1/2 C flour

Mix butter, sugar and flour to make a shortbread crust. Use a 15 in pan (if you like thicker crust use a 9x13 but you'll need to reduce the filling to about 2/3). Press crust into pan and bake 350 for about 15 minutes
Whisk other ingredients together and pour over baked crust. Bake another 15 minutes (more if you need to).
Sprinkle with powdered sugar.

Cantaloupe Pops

I lived in South Korea growing up and this is reminiscent of the delicious melon bars they always had there. The flavor is a little different combination that Americans are used to but the milk fruit combo is delicious. They even put milk in their soda, my all time favorite Milkas :)

2-3 lbs shredded cantaloupe
1 can (5oz) evaporated milk
1 C water
1/4 - 1/2 C sugar

Combine ingredients and place in fridge for a few minutes till the sugar dissolves. Place in popsicle molds (you can use anything) and freeze.

Chocolate Yum Yum Cupcakes

1 pkg (8oz) cream cheese, soft
1/3 cup sugar
1 egg
6 oz chocolate chips (I like the mini ones)
1/2 tsp vanilla

1 1/2 cup flour
1 cup sugar
1/4 cup cocoa
1 tsp baking soda
dash of salt
1 cup water
1/3 cup oil
1 Tbsp vinegar
1/2 tsp vanilla

Combine the first set of ingredients in a bowl and blend in chips. In another bowl combine ingredients, sift the dry ones first and then add the liquids. Fill muffin cups 1/3 the way full with chocolate mixture. Drop 1 Tbsp of cream cheese mixture on top. Bake at 350 for 30-35 minutes.

Best Chocolate Chip Cookies (so far)

My friend gave this recipe to me and it has been the best so far.  Follow the directions.  I don't use the parchment paper but other than that if you follow everything you'll get the right texture.

2 sticks cold and cubed unsalted butter
1 cup granulated sugar
1 cup light brown sugar
2 eggs
1 tsp pure vanilla extract
2 3/4 cup all purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 tsp baking soda
2 1/2 cups semisweet chocolate chips or chunks


Directions

Preheat oven to 350 degrees.
1. In bowl of electric mixer fitted with paddle, cream together butter and sugars until well blended and fluffy. Add eggs, one at a time, mix in vanilla and beat until well incorporated.
2. Add flour, salt, baking soda, baking powder and mix until just combined. Gently fold in chocolate chips/chunks. Don’t overmix the dough.
3. Transfer dough to clean work surface and gently mix dough by hand to ensure even distribution of ingredients.
4. Place each on sheet pan lined with parchment paper and bake in the preheated oven 10-12 minutes.

Hello Dollies Cookie

HELLO DOLLIES
*I am sure this has different names but that is what is was in our house

4-5 Tbsp butter
1 pkg graham crackers, crushed
1 - 1 1/2 C semi sweet chocolate chips
1 - 1 1/2 C butterscotch chips
1 - 1 1/2 C coconut, shredded
1 can sweetened condensed milk
chopped nuts

Melt butter in cookie sheet.  Sprinkle with graham cracker crumbs and press into pan.  Sprinkle chocolate chips and butterscotch chips over graham crackers.  Sprinkle coconut over pan.  Drizzle condensed milk over chips and coconut.  Top with chopped nuts if desired.  Bake at 350 for 20-25 minutes.

Pie Crust (easy)

PIE CRUST
*most people who know me know that I hate pie crust, both making and eating but I can't avoid them all together because others like many dishes that require pie crust.  This is the easiest and best tasting I have found...you can't do any real decoration with it though :(

9 in deep pie pan
1 1/2 cups all-purpose flour
*2 teaspoons white sugar - use for a dessert pie, if for something else then use less sugar

*1 teaspoon salt - don't add this for a dessert pie but add it for a savory dish like quiche or chicken pot pie
1/2 cup vegetable oil
2 tablespoons milk

Toss all the ingredients into a 9in deep pie pan.  Mix them together with a fork and press into the sides of the pie pan.  Yes!  That easy.  Bake for 15 minutes at 400 if you need it pre-baked

Pear Cake

PEAR CAKE
*from Kristen B.

3 firm, ripe pears, sliced
2 eggs
1 C sugar
1/2 C milk
1/8 tsp salt
1 1/2 C flour
2 Tbsp butter

Mix eggs, milk, sugar, salt in mixer till combined.  Gradually mix in flour till well combined.  Fold most of pears into batter.  Put in greased 9 in round pan.  Fan remaining pear slices out over the top of the cake and dot with butter.  Cook for 40 minutes at 350 or until golden.  Sprinkle with powdered sugar.

Dinosaur Cookies

DINOSAUR COOKIES

1/2 C butter
1/2 C unsweetened cocoa
2 C sugar
1/2 C milk
3 C oats
1/2 C peanut butter
1 tsp vanilla

Bring butter, cocoa, sugar, milk to a boil.  Cook for about 2 minutes, don't burn.  Add rest and drop on foil.

Pumpkin Whoopie Pies

PUMPKIN WHOOPIE PIE
*the main recipe from Libby's

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teasppon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/4 cups granulated sugar
2 large eggs, at room temperature, lightly beaten
1 cup pumpkin
1 teaspoon vanilla extract

Bake at 350 for about 11 minutes if you are doing mini whoopie pies (about 1 tsp size).  I have only made mini ones since that is what we like :)

Whoopie Pie Filling

WHOOPIE PIE FILLING
*this is a good substitute if you don't have marshmallow creme around

1 egg white
1/8 tsp cream of tartar
2 Tbsp milk
2 C powdered sugar (more/less for texture)
1 tsp vanilla
3/4 C shortening

Beat the egg white and cream of tartar for about 10 minutes until fluffy and stiff.  Add vanilla, milk and half of the powdered sugar.  Whip together.  Add shortening and the rest of the powdered sugar.  Whip and enjoy.

Pumpkin Cookies

PUMPKIN COOKIES
*this recipe is from allrecipes.com, I modify the original by using applesauce and a little less sugar and adding ginger and cloves and a touch of baking powder.  Frosting makes a little too much so I just double drizzle :)

Ingredients

• 2 cups shortening
• 2 cups white sugar
• 2 cups canned pumpkin
• 2 eggs
• 2 teaspoons baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon salt
• 4 cups all-purpose flour
• 6 tablespoons butter
• 8 tablespoons milk
• 2 cups confectioners' sugar
• 1 1/2 teaspoons vanilla extract
• 1 cup packed brown sugar

Directions

1. Cream shortening, white sugar and pumpkin. Add eggs and mix well. Sift together the baking soda, ground cinnamon, salt and flour. Add to pumpkin mixture and mix well.
2. Drop from spoon to cookie sheet. Bake 10 minutes at 350 degrees F (175 degrees C).
3. To Make Frosting: Cook butter, milk, and brown sugar until dissolved. Cool and add confectioners' sugar and vanilla. Spread over warm cookies.

Chocolate Zucchini Brownies

CHOCOLATE ZUCCHINI BROWNIES
*this recipe is from allrecipes.com
Note - the batter will seem a little dry but don't worry because the zucchini will moisten it when cooking.  I usually don't like to over mix brownies but I would use a mixer for this!  The frosting isn't my favorite but it isn't too bad, use a different one if you like.  Don't over cook these ;)

Ingredients

• 1/2 cup vegetable oil
• 1 1/2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups shredded zucchini
• 1/2 cup chopped walnuts
•  
• 6 tablespoons unsweetened cocoa powder
• 1/4 cup margarine
• 2 cups confectioners' sugar
• 1/4 cup milk
• 1/2 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
3. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Black Bean Brownies

There are lots of these recipes floating around so if you find a good one tell me...

3 C black beans (2 15-oz cans, drained and rinsed
4-5 tbsp cocoa powder
1 C rolled oats
1/4 tsp salt (optional - I think they are okay without it)
2/3 - 1 cup pure maple syrup or honey (I can never decide which I like better)   -You can also use regular sugar for part of this if you like
1/2 C coconut oil (or other oil)
4 tsp pure vanilla extract
1 tsp baking powder
1 C chocolate chips

Put the all ingredients, except chocolate chips, into a food processor or a good blender. Watch out with the blender because it is thick. Add the chips and stir. Pour into a 9x13 greased pan. Cook at 350 for about 18-20 min. These brownies are not super thick (fyi)

update...I noticed that chocolatecoveredkatie has a very similar recipe up. If are vegan you should check out her blog.