Chocolate Chip Cookie Dough Cheesecake

Chocolate Chip Cookie Dough Cheesecake

Ingredients:

2 package (8 oz) cream cheese, softened
1/2 cup sugar
2 eggs
1/2 tbs vanilla
1 roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies
1/4 cup milk chocolate morsels (Optional)


Instructions:

• Heat oven to 350°F.
• In ungreased, 9- or 8-inch square pan, break up half of cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Place in refrigerator until cheesecake mixture is done.
• In small bowl, beat cream cheese, sugar, vanilla and eggs until smooth.
• Spread cheesecake mixture over dough.
• Crumble and sprinkle remaining half of dough over cream cheese mixture.
• (Optional) Sprinkle additional milk chocolate morsels on top.
• Bake 45-60 minutes or until golden brown and firm to the touch.
• Cool 30 minutes.
• Enjoy!

Store remaining cake in refrigerator.

Link on Facebook

*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*

as seen on and copied from facebook ☺ 
 
 

Summer Campfire Treat

Try this at your BBQ's this weekend: 

Waffle cones (or sugar cones) with (mini) marshmallows, chocolate chips, bananas (sliced), and strawberries (sliced). 

Wrap in tinfoil and throw on the fire (above, not IN) or under the grill top. 

DELISH!

original facebook posting

*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*

as seen on and copied from facebook ☺ 
 
 eliquified.com

Chocolate Chip Cookie Dough Bars

Chocolate Chip Cookie Dough Bars

Ingredients

For the cookie dough filling
• 1 stick (1/2 cup) unsalted butter, softened to room temperature
• ¾ cup light brown sugar, packed
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 14-ounce can sweetened condensed milk
• 2 cups mini chocolate chips


For the Ganache
1 cup semi-sweet chocolate chips
¼ cup heavy cream

Optional (Original) Topping:
1 c. creamy peanut butter
2/3 c. milk chocolate chips

 

Instructions

1. Start by lining a 9x9-inch or 8x8-inch square pan with a sheet of parchment paper, making sure that the edges of the paper are large enough to extend up the sides of the pan. Set aside.
2. In the bowl of a stand mixer, beat together the softened butter and brown sugar until light and fluffy. Add vanilla and mix until well combined.
3. With the mixer on a low speed, alternate adding in the flour and the sweetened condensed milk until all of it has been added and the mixture is completely blended. Fold in the mini chocolate chips by hand until evenly blended.
4. Press the cookie dough into the prepared pan and press down to spread the dough evenly to the edges. (I found it helpful to put a piece of plastic wrap over the dough while I pressed down.)
5. Cover the cookie dough with plastic wrap and refrigerate until firm – at least 3 hours or overnight.
6. The next day, prepare the ganache at least a few hours before serving. In microwave safe bowl, combine the chocolate chips and cream. Heat on high for one minute and stir the chocolate chips and cream together. Continue heating in 30 second increments and stirring after each until the chocolate chips are fully melted and combined with the cream. [For optional topping, combine the peanut butter and milk chocolate chips in a microwave-safe bowl and heat until smooth.]
7. Pour the ganache over the cookie dough bars, spreading evenly to the edges of the bars. Chill the bars for a least one hour or until the ganache is set.
8. When ready to serve, carefully pull up on the edges of the parchment paper and remove the chilled cookie dough from the pan. Using a long knife, cut the dough into bite-sized bars and serve.

Click for recipe and photos.

 Original recipe and photos.

*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*

as seen on and copied from facebook ☺ 
 
 eliquified.com

3 Ingredient Oatmeal Cookies

3 (three) Ingredient Oatmeal Cookies

 

 

ingredients:

• 2 ripe bananas (mashed)
• 1 cup quick-cooking oats (uncooked)
• 1/4 cup raisins, coconut, chopped nuts or chocolate chips

directions:

• Heat oven to 350*
• In a bowl, combine mashed bananas, oats & your add-in  ingredient.
• Spoon tablespoons of mixture onto cookie sheet.
• Bake 15 minutes or until edges are brown.

*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*

as seen on and copied from facebook ☺
 
 
eliquified.com

Oreo Cream Cheese Cookies!!

1 cup (2 sticks) unsalted butter, softened
6 oz cream cheese, room temperature
2 cups granulated sugar
2 tsp vanilla
2 cups all-purpose flour
1 cup mini dark chocolate chips
2 cups Oreo crumbles

Preheat oven to 375, line a cookie sheet with parchment. I have found that parchment keeps the cookies from spreading too much, as they tend to do on a greased pan or a silpat.

In the bowl of a stand mixer on medium speed, cream together butter and cream cheese until thoroughly combined.

Add sugar and vanilla, mix well.

Add flour one cup at a time and mix on low just until combined. Stir in chocolate chips with a rubber spatula.

Pour Oreo crumbles into a bowl. Scoop dough out and roll into roughly 1.5" balls, then roll in cookie crumbles, coating thoroughly. Be sure to cover the dough balls really well in crumbs, as this is what holds the cookie together while baking.

Space cookies about 1-2" apart on sheet. Bake on center rack about 14-15 minutes and allow to cool on sheet several minutes before removing to wire rack to cool completely. 

*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*

as seen on and copied from facebook ☺
 
 
http://tinajo.origamiowl.com/

Turtle Fudge

Turtle Fudge

Makes 25-36 “fudge size” pieces

• 2 cups high-quality semi-sweet chocolate morsels
• 1 cup high quality milk chocolate morsels (or you can use 3 cups of semi-sweet total, and omit the milk choc, but the milk chocolate adds an amazing flavor)
• 1 – 14 oz. can of sweetened condensed milk (I use Eagle Brand)
• 3.5 oz marshmallow cream (half of a jar, just eyeball it)
• 1 teaspoon vanilla extract
• 30 unwrapped caramels, a little over 8 oz.
• about 2 cups whole or chopped pecans (whole pecans are pictured in photo)
• Non-stick spray

Directions:
Spray an 8×8 or 9×9 pan generously with non-stick spray, or line it with parchment like I do. Make sure that you go up the sides with your parchment as well, so that later you can pull it up and remove your fudge easily. Set aside.
In a large saucepan, combine all chocolate chips, add 3/4 can of sweetened condensed milk over medium-low heat (about 10-15 mins). Stir constantly until smooth. Remove from heat and add vanilla, stir. Add marshmallow cream, stir vigorously until smooth. You may have to return it to low heat for a minute or two, to get it completely smooth again. Turn off heat. Pour 1/2 of the mixture into prepared pan, doesn’t have to be exact. Leave the remaining 1/2 of your chocolate in the saucepan on your warm stove (make sure stove is off)
Sprinkle pecans evenly across the top of your chocolate, lightly press pecans into fudge. Don’t press them too far in, you want to see them later when you cut your fudge. (Also, you only want only a single layer of pecans, if you double them up, the fudge won’t hold together.) Place pan in refrigerator (or freezer) to set up. About 10-15 minutes.
In a medium-sized saucepan, combine unwrapped caramels and the rest of your sweetened condensed milk, (1/4 can) Heat on low and stir until melted and smooth. Pour most of the caramel evenly over fudge layer. Reserve 2 tablespoons for drizzling later. Place in refrigerator for 15 mins to set up. (or freezer)
Re-heat reserved 1/2 of your chocolate and stir until smooth again. Pour/Spread over caramel layer. Place in fridge to set for 5 minutes.
Re-melt your leftover caramel on the stove and drizzle it over the top of your fudge. Refrigerate for at least 2 hours before cutting, slice into even squares and devour immediately. ENJOY my friends!

For original recipe and Niki’s TIPS! please visit the website here.

*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*

as seen on and copied from facebook ☺
 
 
http://tinajo.origamiowl.com/

Chocolate Peanut Butter Bars

Chocolate Peanut Butter Bars

2 cups quick-cooking oats
1 3/4 cups firmly packed light brown sugar
1 1/2 cups All Purpose Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter
1/2 cup chopped peanuts
1 cup (6 oz. pkg.) semi-sweet chocolate chips
1 large egg, beaten
1 (14 oz.) can Sweetened Condensed Milk
1/2 cup Creamy Peanut Butter

HEAT oven to 350°F. Combine oats, brown sugar, flour, baking powder and baking soda in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles fine crumbs. Stir in peanuts.
RESERVE 1 1/2 cups crumb mixture. Stir egg into remaining crumb mixture. Press onto bottom of 13 x 9-inch baking pan.
BAKE 15 minutes.
STIR together sweetened condensed milk and peanut butter in small bowl until well combined. Pour evenly over partially baked crust.
STIR together reserved crumb mixture and chocolate chips. Sprinkle evenly over peanut butter layer.
BAKE an additional 15 minutes. Cool. Cut into bars.

*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*

as seen on and copied from facebook ☺
 
 
http://tinajo.origamiowl.com/