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.

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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.

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Glazed Cinnamon Scones

Glazed Cinnamon Scones

Recipe adapted from The Coupon Project

Scone Ingredients:
2 cups flour (I used unbleached, but you could use half whole-wheat, half unbleached)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 egg, separated
3 Tablespoons honey
1/3 cup buttermilk (or 1/3 cup milk mixed with 1/2 teaspoon of lemon juice)

Crumb Topping (can be adjusted to your liking):
1-2 Tablespoons turbinado (or sugar)
1/2 teaspoon cinnamon

Glaze Ingredients (can be adjusted to your liking):
1 cup powdered sugar (you can make your own homemade unprocessed powered sugar)
1-3 teaspoons milk (enough to make a glaze)
1/2 teaspoon vanilla

Preheat oven to 400 degrees.
Combine flour, baking powder, baking soda and salt. Cut in butter until mixture is crumbly.
Separate the egg white and yolk. Set the egg white aside.
In a separate bowl, mix egg yolk, honey and buttermilk (or milk/lemon juice mixture). Add to the dry ingredients and stir until just combined.
Form dough into a ball on a floured surface. Roll or pat out to half an inch in thickness and eight inches in diameter. Cut into eight equally-sized pieces.
Transfer to a greased baking sheet.
Whisk the egg white until froth forms and brush over the tops of scones.
Mix turbinado and cinnamon together and sprinkle over egg-white-topped scones.
Bake at 400 degrees for 10 to 12 minutes.
Mix together powdered sugar, milk and vanilla until glaze forms. Drizzle over scones after they bake.

http://moneysavingmom.com/2011/01/glazed-cinnamon-scones-recipe.html

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Homemade Krispy Kremes

Homemade Krispy Kremes

— Yes, this is the actual recipe!

 

Ingredients:
3 tbsp milk
3 tbsp boiling water
1 tsp dry active yeast
8 oz all purpose flour (a little under 2 cups - I recommend you measure and weigh. See note below)
1 1/2 oz sugar (about 3 tablespoons)
1 egg
1 oz butter, cold to room temperature (just don't melt it, okay?)
dash of salt
Enough oil to cover the bottom few inches of a wok, or a deep fryer.

Directions:
In a large measuring jug, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (aka foam).
In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.
Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing.
Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.
Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball 'em up with your hands, and place them on a baking tray or wire rack to wait.
Cover the doughnuts holes with a cloth to rise while you heat the oil to 375F.
Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don’t overcrowd and stick together.
Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won’t get that delicious coverage!

Glaze:
1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water, or as needed

A brief note: I recommend a scale, as not all flours (and cup measurements) are made equal.
2 cups of my Canadian flour in my Canadian cups on my scale might be more or less than yours.
If you don't have a scale, start at 1 1/2 cups and work your way up from there.


Recipe via "Now You're Cook'in"

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Apple-Cream Cheese Coffee Cake

Apple-Cream Cheese Coffee Cake

1 package (8 oz.) cream cheese
1/3 cup sugar
1 teaspoon grated lemon peel
2 teaspoons lemon juice
2 cups Original Bisquick® mix
1 package (3 oz.) cream cheese
1/4 cup firm butter or margarine
1/3 cup milk
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 can (21 oz.) apple pie filling
1/4 cup chopped walnuts


Heat oven to 425°F. Lightly grease cookie sheet.

In medium bowl, beat 8 ounces cream cheese, 1/3 cup sugar, the lemon peel and lemon juice with electric mixer on medium speed until smooth; reserve.

In large bowl, place Bisquick mix. Cut in 3 ounces cream cheese and the butter using pastry blender (or pulling 2 table knives through ingredients in opposite directions) until crumbly. Stir in milk. Place dough on surface well sprinkled with Bisquick mix; roll in Bisquick mix to coat. Knead 8 to 10 times.

Roll dough into 12x8-inch rectangle. Place on cookie sheet. Spread reserved cream cheese mixture down center of rectangle. Make cuts, 2 1/2-inches long, at 1 inch intervals on 12 inch sides of rectangle. Fold strips over filling, overlapping strips.

In small bowl, mix 2 tablespoons sugar and the cinnamon; sprinkle over top.

Bake 12 to 15 minutes or until golden brown. Cool 10 minutes.

Carefully place on cooling rack; cool completely. Spoon pie filling down center of coffee cake. Sprinkle with walnuts.

Store in refrigerator.

Makes 10 servings

http://www.bettycrocker.com/recipes/apple-cream-cheese-coffee-cake/f19e635c-3623-4f88-9152-8fcdb1bb6260?p=1

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