Lemon Blueberry Cheesecake Cookies

You’d think with a blog called Peanut Butter and Bacon, I would have posted a peanut butter or bacon recipe by now.  Yeah, I’ll work on that…  In the mean time though, I’ve got more cookies!  Lemon Blueberry Cheesecake Cookies to be exact. 

These little cookies are very good.  The texture of it almost reminds you of a muffin.  So you should probably totally eat these for breakfast, right?  Sounds like a good plan to me.  I made them exactly how the recipe is posted, but next time I might just skip the cream cheese in the middle.  It was good with, but would be just as good without I think. 

I found this recipe on the blog Hot Pink Polka Dot. I just love her pictures, she’s a great photographer!  Me on the other hand?  I’ve got a ways to go!   Either way, these are GOOD.

 

Image

Lemon Blueberry Cheesecake Cookies
Makes about 3 dozen cookies.
Source: Hot Pink Polka Dot.

1 cup unsalted butter, room temperature
1 cup granulated sugar
Zest of 1 lemon
3 tbsp lemon juice
2 eggs
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
3 cup flour
1 cup blueberries

1/2 pkg cream cheese, cut into 1 tsp cubes

Preheat the oven to 350 degrees and position a rack in the center. Line your baking sheets with parchment paper and set them aside.

In a large bowl with an electric mixer cream together the butter and sugar until it’s light and fluffy. Blend in the lemon zest, juice and eggs. Make sure to scrape off any bits of zest that stick to the mixer paddle.

In a separate bowl whisk together the baking soda, baking powder, salt and flour then mix it into the wet ingredients. Gently fold in the blueberries so as not to burst any. Refrigerate the dough for about 15 – 20 minutes to make it stiff enough to roll.

For each cookie, roll 1 heaping tbsp of dough into a ball then flatten it slightly into a disc shape. Place a 1 tsp cream cheese cube into the center and form the dough around it creating a ball again. Bake them for about 10 – 14 minutes until the edges brown slightly. Transfer them to a cooling rack and enjoy!

Funfetti Sandwich Cookies

I love sprinkles.  They are just so darn fun.  So anytime I see recipes that feature them, I have to check it out.  I came across this Funfetti Sandwich Cookie recipe on the blog Baked Perfection.  That blog is FULL of fantastic recipes, you should definitely go check it out.  (The chocolate cupcakes with peanut butter frosting are especially wonderful!)  When I saw these adorable sprinkle-filled cookies I knew I had to make them.  I’m so glad I did!

These were really easy to make, and the ingredient list is pretty basic.  Who doesn’t have this stuff on hand?  I always do — thank Heavens!  The original recipe said it would make 24 sandwich cookies.  I must have made mine smaller because I got 36 or so.

 

 

Funfetti Sandwich Cookies
recipe by Baked Perfection

1 (18.25) package Funfetti Cake Mix
2 eggs
1/3 cup vegetable oil
2 tablespoons milk
1 teaspoon vanilla extract
Preheat oven to 375 degrees F. Pour cake mix into a large bowl. Stir in eggs, oil, milk, and vanilla until combined. Drop teaspoons of dough onto an ungreased cookie sheet. Bake 7-9 minutes in the preheated oven. The bottoms will be light brown. Move cookies to a cooling rack, cool completely before assembling.
Very Vanilla Frosting
recipe by Baked Perfection
1 stick of butter, softened
3 cups powdered sugar
pinch of salt
1 1/2 tablespoons vanilla extract
2 tablespoons milk
Beat butter and vanilla until creamy. Add salt. Add powdered sugar 1 cup at a time, beating until combined. Add milk 1 tablespoon at a time until you reach desired consistency
Frost bottom side of half the cookies.  Top with unfrosted cookie.  Roll edges in assorted sprinkles.

Hi-Hat Cupcakes

I’ve seen different versions of Hi-Hat Cupcakes floating around internet-land lately and all of them look pretty impressive.  Love the tall swirls of frosting and the chocolate shell covering.  I just love the way they look. 

So after drooling over photo after photo of the Hi-Hat Cupcake, I decided it was time to try it myself.  I was nervous about the meringue frosting — sounded pretty complicated to me, and there was way too much room for error for my liking!  I forged on anyway, and decided to try.  It wasn’t nearly as difficult as it sounds in the recipe.  I think I should have whipped mine longer, the end result wasn’t quite as sturdy as I’d have liked it to be.  It still worked great! *Note* I used just a box of white cake mix…since I was mostly interested in the technique for the frosting I wasn’t too concerned about the cake itself.

Don’t be intimidated by the frosting.  Or the dunking said frosting into warm chocolate.  Don’t worry about it, these bad boys aren’t only pretty, but they were kind of fun to make too!  These will defintly be repeated in my kitchen!

Image

Hi-Hat Cupcakes via Martha Stewart

Ingredients

  • For the Batter

    • 3 ounces unsweetened chocolate, chopped
    • 1 cup all-purpose flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1/2 cup (1 stick) unsalted butter, softened
    • 1 1/4 cups sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1/2 cup sour cream
  • For the Frosting

    • 1 3/4 cups sugar
    • 3 large egg whites
    • 1/4 teaspoon cream of tartar
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon almond extract
  • For the Chocolate Coating

    • 2 cups chopped (about 12 ounces) semisweet chocolate
    • 3 tablespoons canola or vegetable oil

Directions

  1. Preheat oven to 350 degrees with rack in center. Prepare the batter: Place chocolate in a medium heatproof bowl, and set it over a medium saucepan of barely simmering water; stir chocolate until melted and smooth. Remove bowl from heat, and set aside to cool slightly.
  2. Meanwhile, whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed, scraping sides of bowl as needed, until light and fluffy. On low speed, mix in melted chocolate. Increase speed to medium, and add eggs, one at a time, mixing well after each addition. Add vanilla, and beat until mixture is creamy and color has lightened slightly, about 1 minute. Mix in sour cream. On low speed, add half of reserved flour mixture, beating until just incorporated. Mix in 1/2 cup water. Add remaining flour mixture, and mix until just incorporated.
  4. Line a cupcake pan with paper liners. Fill each liner with enough batter to come 1/8 inch from top, about 1/3 cup. Bake, rotating pans halfway through, until tops are firm and a cake tester inserted in the center comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool in pan for 10 minutes.
  5. Use a small knife to loosen any tops stuck to the pan. Carefully invert cupcakes onto the wire rack. Turn cupcakes right side up, and let cool completely.
  6. Prepare the frosting: In a large heatproof bowl, combine sugar, 1/4 cup water, egg whites, and cream of tartar. Using a handheld electric mixer, beat on high speed until foamy, about 1 minute. Set bowl over a pan of barely simmering water. Beat on high speed until frosting forms stiff peaks, about 12 minutes; frosting should register 160 degrees.on a candy thermometer. Remove from heat; stir in vanilla and almond extracts, and beat for 2 minutes more until frosting thickens.
  7. Transfer frosting to a large pastry bag fitted with a 1/2-inch plain pastry tip. Leaving a 1/8-inch border on each cupcake, pipe a spiral of frosting into a 2-inch-high cone shape, using about 1/2 cup of frosting per cupcake. Transfer cupcakes to a baking sheet, and refrigerate while preparing the chocolate coating.
  8. Prepare the chocolate coating: Combine chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth. Transfer to a small bowl, and let cool about 15 minutes.
  9. Holding each cupcake by its bottom, dip cupcake in the chocolate to coat frosting, allowing excess to drip off. Transfer to a baking sheet fitted with a wire rack. Spoon more coating around edge of cupcake and any exposed frosting; none of the frosting should show. Let cupcakes stand at room temperature 15 minutes.
  10. Carefully remove paper liners from cupcakes, and discard. Place cupcakes on a serving platter, and refrigerate for 30 minutes to let coating set. Cover, and refrigerate for 2 hours more. Serve cold. Cupcakes can be refrigerated for up to 3 days.

Best Ever Chocolate Chip Cookies

I’ve been on the search for a great chocolate chip cookie recipe.  I’ve made plenty that were decent, but nothing really wowed me.  Lots of recipes claim to be the “yummiest”, “amazing”, or “the best”.  Only one so far has lived up to it’s name. 

Best Ever Chocolate Chip Cookies, from Dishing the Divine certainly looked and sounded pretty fantastic.  I was skeptical until I tried them out for myself though.  In a word?  WOW.  These are SO GOOD.  I love every little thing about them: the fact they are large, they are a bit crisp on the outside and still soft on the inside, the addition of sea salt (don’t skip the salt!  Don’t!) …I could go on and on.  Whenever I make them, I do a double batch – one is never enough.

I make them exactly as posted except for the chocolate.  The recipe says to chop your own chunks from a good quality bittersweet chocolate bar.  I made them once that way, and then every other time I’ve used the Guittard Bittersweet Chocolate Chips straight up from the grocery store.  It’s easier than chopping up your own chunks, the Bittersweet chocolate chips are bigger than your regular old chocolate chips, and honestly, I don’t taste much of a difference between the two methods. 

Image

So, here you have it…Best Ever Chocolate Chip Cookies from Dishing the Divine

2 cups all purpose flour
1/2 tsp baking soda
3/4 tsp salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
2 tsp vanilla extract
1 egg
1 egg yolk
1 1/2 – 2 cups chopped bittersweet chocolate (Dishing the Divine note: do not use chocolate chips. Buy a good bar of chocolate and cut it into chunks. I toss all the chocolate including the shavings into the dough, but some people omit the shavings so that the dough is a more traditional pale color) *see note above: I just use Guittard Bittersweet Chocolate Chips*

flaked sea salt

 

Instructions

  1. Sift the flour, salt, and baking soda together and set aside.
  2. Mix the sugars and butter just until thoroughly mixed. Add the egg, yolk and vanilla and stir until creamy. Add the sifted ingredients and mix just until blended. Stir in the chocolate chips/chunks.
  3. Drop the dough 1/4 cup at a time on a wax paper lined plate and place in the freezer for 30 minutes.
  4. Preheat the oven to 400.
  5. Place cookies on a greased or parchment lined baking sheet. Bake for 8 minutes. Without opening the oven, reduce the oven temperature to 350. Bake an additional 7-9 minutes or until the edges look golden brown.
  6. Remove from oven and immediately sprinkle with sea salt. Let rest on pan for 5 minutes and then transfer to a cooling rack.

Blueberry Stack Cake

My dad’s absolute favorite kind of dessert is something with fruit in it.  Especially blueberries or cherries.  I’m always trying to find fun new cakes and cupcakes and treats to make him for his birthday that incorporates one of these two fruits. 

I stumbled across this recipe at food.com.  It sounded like the perfect birthday treat for my dad.  The picture isn’t that great — so I recommend following the link to food.com and checking out some more pics posted by other members there.  This cake is so delicious and pretty because of all the layers (there are 5 layers of cake).  I’m not even a huge blueberry fan and I went nuts over this.  I have also made it using raspberry pie filling and that was great too. 

Blueberry Stack Cake

CAKE

  • 1 butter recipe cake mix, any brand
  • 1/2 cup butter, softened
  • 4 eggs
  • 2/3 cup milk
  • 1 tablespoon vanilla extract
  • 1/2 tablespoon almond extract

FROSTING

  • 1 1/2 cups sugar
  • 8 ounces cream cheese, softened
  • 1 (9 ounce) carton frozen whipped topping, thawed
  • 1 (21 ounce) can blueberry pie filling

Combine cake mix with remaining ingredients in large mixer bowl; beat until thoroughly mixed and batter smooth.
Pour by 2/3 cupfuls into 5 separate 8″ round cake pans.
Bake each layer at 325°F for 15-20 minutes, or until toothpick inserted in center of cake comes out clean.
Cream together sugar and cream cheese; fold in whipped topping until smooth.
Spread thin layer of frosting over bottom cake layer, then top with thin layer of blueberry pie filling.
Repeat until all layers are used.
When all layers put together, frost top and sides of cake with frosting and blueberry pie filling.
Chill for at least 2 hours before serving; store cake in refrigerator.

Peanut Butter Truffle Mousse Cheescake

This weekend I went back home to visit my parents and sisters.  I wanted to make a special treat to take with me, and this recipe from In Katrina’s Kitchen caught my eye.  Cheesecake?  Peanut butter?  Mousse?? Sign me up!  No pictures — I tried taking some and they looked horrible (I couldn’t let that tiny detail stop me from spreading the word on this awesome recipe though)  – so click over to In Katrina’s Kitchen to see this thing of beauty.  Katrina really knows her stuff.  There’s a peanut butter Oreo crust, topped with cheesecake.  On top of that is a wonderfully smooth and creamy peanut butter mousse.  I made the recipe exactly as directed, but did forgo the warm peanut butter sauce.  I thought it was perfect without it, but I’m sure would be fantastic with it as well.  This cheesecake was awesome.  It was the bomb dot com.  Make.  This.  Cheesecake.  You won’t regret it.

Peanut Butter Truffle Mousse Cheesecake by In Katrina’s Kitchen

Crust
·        2 cups crushed peanut butter Oreos (approx. half a pack)
·        ¼ cup butter, melted
Cheesecake
·        4 (8oz) sticks of cream cheese, room temperature
·        1 ¼ cup granulated sugar
·        4 eggs
·        3/4 cup heavy cream
·        1 tablespoon vanilla extract
 
Peanut Butter Truffle Mousse
·        8 oz cream cheese, room temperature
·        2/3 cup peanut butter
·        1 tablespoon milk
·        2 cups powdered sugar
·        2 tubs (or 1 large tub) Cool Whip
·        Reese’s Cups (optional)
 
Directions
1.   Preheat oven to 350 degrees F. Wrap a 9 inch springform pan in heavy duty foil.
2.   Mix together crushed Oreos and melted butter and press into the bottom of your pan and up the sides. Bake for 7 minutes and cool on a wire rack.
3.   Boil a large pot of water for the water bath.
4.   In the bowl of your mixer fitted with the paddle attachment, combine the sugar and cream cheese and cream together until smooth. Add eggs, one at a time making sure to scrape down the bowl in between each egg. Add heavy cream and vanilla and mix until creamy and smooth.
5.   Pour batter into prepared crust. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.
6.   Bake 45 to 55 minutes until the edges appear to be set. The center will still have some jiggle to it. Close the oven door, turn the heat off, and let rest in the cooling oven for 1 hour.
7.   After 1 hour has passed, remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, chill for 5 hours, or overnight.
 
The next morning assemble the PB Truffle Mousse…
 
1.   In the bowl of your mixer combine cream cheese, peanut butter and milk until smooth.
2.   Slowly beat in powdered sugar then fold in the Cool Whip.
3.   Spoon over the cheesecake and chill for at least 3 hours.  It will be worth the wait. Garnish with peanut butter cups.

Toffee Malted Cookies

I love cookies.  A lot.  Is there anything better than a plate full of cookies?  I think not.

This cookie recipe from Taste of Home is one of my absolute favorites.  It has great textures with the bits of crushed Whoppers and toffee pieces.  The pudding mix makes them nice and chewy.  Making these cookies is always a good idea.

Image

Toffee Malted Cookies

1 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
1 (3 1/2 ounce) box vanilla instant pudding mix
1 teaspoon vanilla
2 1/4 cups flour
1 cup quick-cooking oat
1 teaspoon baking soda
1/2 teaspoon salt
1 cup malted milk balls, chopped
3/4 cup English toffee bits

In a large mixing bowl, cream the butter and sugars.

Add eggs, one at a time beating well after each addition.

Add pudding mix and vanilla.

Combine the flour, oats, baking soda and salt. Add to creamed mixture.

Fold in the malted milk balls and the toffee bits (dough will be stiff)

Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets

Bake at 350°F for 12-15 minutes or until golden brown

Cool for 2 minutes before removing to a wire rack

Eat lots.