This is an old family favorite. Perfect for anytime. What I like about this is you can make it with basically any fruit. You can even swirl in your favorite jam! I had a lovely basket of strawberries and bananas (a staple in my house) just waiting for me to do something fun with them! Continue reading
A simple cheesecake that will impress the most finicky of dessert connoisseurs! This really easy dessert was quickly named one of the most delicious creations I’ve made to date. (Does this mean my peeps are easy to please?) Here goes:
This makes about seven ramekins. My ramekins are 8oz cups.
3–8oz bricks of cream cheese
3/4 cup of brown sugar
2 teaspoons of really good vanilla
You will also need a package of peanut butter cups. Cut them up to desired sizes.
What to do:
I used my kitchen aid mixer…Beating the cream cheese until all bricks are softly blended. Add brown sugar. Mix well. Add eggs one at a time mixing well in between. Add your really good vanilla 😉
As for the bottom of your cheesecake…you can use crushed graham crackers (basic recipe is crushing a cup worth of graham crackers and mixing that with 3 tablespoons of melted butter). You also can omit the bottom crust all together.
Put 2 tablespoons of the graham cracker mix at the bottom of a ramekin. Fill cup with about a 1/4 cup of cheesecake mixture. Add cut up peanut butter cups. Fill cup with another 1/4 scoop of cheesecake mixture. If you have left over mixture, simply add a spoonful to each cup!
I like to put a pan of water at the bottom of the oven. I believe the extra moist air keeps the cheesecake from cracking. If you omit this step…whats a few cracks anyway? You will be covering it with whipped cream. No one will know!
Bake at 325 degrees for about 25 minutes. Let it cool. Top with freshly whipped cream!
Tips: Try crushing Oreo cookies or Nilla wafers or even Nutter Butter cookies for the bottom of cheesecake. (Most any cookie will do!)
For the center try: Snickers, Heath Bar, Butterfingers, or feeling fruity? Try a tablespoon or two of really good jam, chopped up mango, or peaches.
This truly was easy to make. If you are needing a quick dessert idea that you can make ahead of time and surely will impress your friends/family; I hope you give this a try. I’d love to hear what kind of combination/creation you came up with. Enjoy! Hugs, Koko❁
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I was inspired last night to bake this cookie from seeing an awesome bloggers post on, “Coffee and cake, an afternoon break”.
Thanks for the idea http://lillysuesbitesandbrews.com/ Check out her site when you get a chance. Her pictures make you hungry!
My variation on this classic thumbprint cookie:
1/2 cup butter
1/2 cup coconut oil
1/2 cup brown sugar
1 teaspoon vanilla bourbon
1/2 cup coconut flour
2 cup flour
1/4 teaspoon salt
1 1/2 cups chopped walnuts
any jam of your choosing
Mix butter, coconut oil, sugar; until creamy. Add eggs, vanilla. Add coconut flour, flour, salt. Lastly the walnuts.
I formed the cookie balls using a tablespoon. To make the thumbprint I used the back of the tablespoon. I put about a 1/4 teaspoon of jam in the center.
Bake at 375 for 12 minutes. I let the cookies rest for 2 minutes before taking them off the baking sheet and let them cool the rest of the way on wire rack. Enjoy!
Everyone loved this cookie. The next day they were even better, if that’s possible!
Pumpkin Pie – Sans The Crust, With Coconut Whipped Cream….oooh la la!
This is my ultimate favorite way to have pie. I really enjoy pumpkin pie without the crust. (Though I do admit I love the bottom crust of a pie) Just make your favorite pumpkin pie recipe, instead of pouring it into a crust, you pour equal amounts into ramekins. I’ve looked for ramekins for a long time and finally found these. They are the perfect size for any “pie”, custard, cheesecake. Yes, I’ve made all those in these ramekins. I will post on them in the future; keep an eye out! The lemon ricotta cheesecake is super delicious and easy to make. As for the coconut whipped cream…story behind that is my daughter never feels good after eating whipped cream, so to have her not go without…we make whipped cream from coconut cream. Where I come from, coconut is used a lot. So it wasn’t unusual for us to make whipped cream from it. I have come across many who have no idea what coconut whipped cream is. I assure you it is delicious and easy to make and great for those who suffer from dairy allergies or just are vegans.
Coconut whipped cream
1 can of coconut cream
1/4 of powdered sugar
1 tsp of vanilla extract
refrigerate can of coconut cream for 2 hours. Scoop out the cream. (there will be thin milky liquid in can. I drink this plain or make a smoothie with it.)
Start whipping cream (I use a kitchenaid). Add vanilla extract. Add powdered sugar. whip until peaks form.
Tips: make sure you buy full fat coconut cream. I really like the Trader joes brand. Also Thai coconut is great too. Just make sure it isn’t “light”, got to have the fat-fat kind!
Must refriderate. Depending on how cold your refriderator is 1-2 hours.
Putting mixing bowl in freezer can help.
It’s the fat that helps the coconut whip up, so make sure you are not using “light” or low fat or anything other than; heavy, full fat, extra thick, etc. (Did I stress that enough?)
Can switch out sugars for different kinds; honey, truvia, etc, you will just need to adjust for sweetness.
Add cocoa for a chocolaty flavor. This one is sooooo good.
Can try different extracts. Almond is great!
Can add more powdered sugar. Depends on the consistantcy you like.
Don’t over whip or it may turn to liquid from basically heating it through the whipping action.
In my pumpkin recipe, I only put 1/3 cup of sugar in the entire recipe. Eating it for breakfast, snack, lunch; doesn’t seem so bad! 😉