Almost Cheesecake Caramel Apple Crumb Bars

If you wish for one thing this holiday season, let it be this. And you are welcome- I did all the conversions myself, and it turned out great. (original metric recipe here) So great, that by the time I thought 'Oh! I should get a picture of this fantastic dessert I made,' every last morsel had been devoured. It is really that good. And if you happen to have some Honeycrisp apples? ALL THE BETTER! USE THEM! I've since made it a second time... for uh, dinner. But all I could do was snap a hasty phone pic before digging in.

Base and topping:
1 c. quick-cooking oats, ground
1 c. flour
1/2 c. sugar
1 1/2 sticks butter, room temperature
1 tsp cinnamon
1/2 tsp salt

Filling:
1 large apple, cubed
1 tbl sugar
1 tbl flour
1 tsp cinnamon
1 1/2 c. Greek yogurt
1/4 cup sugar
1 egg
1/4 c. flour

Caramel sauce:
Dulce de leche
Some milk

Preheat oven to 350F.

1) Make the base & crumbs: mix together oats, flour, cinnamon, sugar and salt. Add butter. Mix using your fingertips until crumbs form. Press 2/3 of the mixture into a 8x8inch baking dish. Reserve 1/3 for the topping. Bake for approximately 10 minutes or until lightly browned.

2) Make the filling: First, mix apple cubes with 1 tablespoon sugar, 1 tablespoon flour and 1 teaspoon cinnamon and set aside. In another bowl, mix together Greek yogurt, sugar, egg and flour. Pour the mixture over the crust. Sprinkle apples on top (do not press!) and sprinkle crumb topping (don't press as well. It will stick together while baking). 

3) Bake at 350F for 25-35 minutes or until set. (closer to 35 mins) Allow to cool, or refrigerate.

4) Make the caramel sauce: Heat up a few tablespoons of the dulce de leche in a small saucepan, add a bit of milk if it's too thick. Make the caramel sauce immediately before serving. 

Blueberry or Cranberry Lemon Scones

Guys. This post was eaten up somehow. And I had already deleted the images to make room for more silly videos of my kids doing ridiculous stuff. So I'm scamming my own Instagram feed. Because... HELLO GORGEOUS!

These are the perfect not-too-sweet snack to toss into a lunchbox in the morning. A very not-a-cookie-because-I'm-a-SCONE! kind of treat. The recipe is adapted from one a friend turned me onto here. I've added the lemon, which WOWZA, punches up the volume a million percent. But of course if you don't have a lemon on hand (although this recipe alone should persuade to keep a backup lemon at all times) they are great without it. Same thing with changing out the dried blueberries & cranberries. Different flavors, I love them both, don't make me choose. Just don't use the Ocean Spray dried cranberries. I know too much about the seedy underbelly of that nonsense. I picked some up at Sprouts, but Trader Joes, or even our Smiths has some regular dried fruits for not-all-your-monies. 

To the recipe! 

1 1/2 c. plus 2 tbl flour

1/4 c. sugar

2 tea. baking powder

pinch of salt

1 c. dried fruit (blueberries, cranberries, get creative!)

zest of one lemon (or orange, maybe?)

1 c. heavy cream

2 tbl butter, melted

Preheat your oven to 375. In a large bowl combine the flour, sugar, baking powder, salt, and stir around. Then add the fruit & zest, and mix, slowly adding the cream until moist. On parchment lined baking sheets, form into balls and flatten the top to accept the brushed on butter. Brush on the butter and sprinkle some sugar on top. (optional, but seriously, you should). Bake for 15-20 mins until golden brown. Enjoy. Try not to eat too many in one sitting. Well, scratch that. Eat the whole batch while no one's looking. 

French Apple Pie

I was looking for my apple pie recipe and made the grave realization that I had not put it on the blog yet. This makes baking with my phone on the counter impossible. So I went and dug out the paper copy. I also forgot to buy apples at the store! So no picture yet. Anyway, this is a recipe I found on the back of a pastry box. I tried it on a whim, and not only is it fool-proof (I am a kitchen fool, you realize) but it is delicious and elicits many compliments. The peeling, coring, & slicing of the apples is the hard part- maybe get someone else to do that part.

1 ready to bake pie crust (rolled up in the refrigerated section of the grocery store)
1/2 c sugar
1/4 c cornstarch
1/2 tea nutmeg
1/4 tea cinnamon
1/4 tea salt
6 c cored, peeled, thinly sliced tart baking apples (I like granny smith, about 4-5 medium sized)
1 c flour
1/2 c brown sugar
1/2 c butter

Prepare the crust according to instructions in a 9 in pie dish. Preheat the oven to 350.

Mix sugar, starch, nutmeg, cinnamon, & salt. Stir in sliced apples. Spoon apple slices into pie place. To make the crumb topping, mix together flour and brown sugar. Blend in butter until crumbly. Sprinkle atop the pie. Bake pie on a sheet pan for 1 hr 30 mins.

Cinnamon Sugar Pull Apart Bread

The whole idea of "making" bread seems rather tedious. And time consuming with all the "waiting for dough to rise." However I tried this over Thanksgiving and it wasn't as much of a pain as I had expected. Plus it was super delicious to eat. (I was mostly responsible for finishing off a whole pan) Since the kids are at home sick today, and I will be forced to spend the entire day inside my house, I am making up a batch right now.

Source: foodsnots.com via craftyashley on Pinterest

Dough
     2 3/4 cup plus 2 Tbsp. all-purpose flour
     1/4 cup sugar
     2 1/4 tsp. active dry yeast (1 packet)
     1/2 tsp. salt
     4 Tbsp. butter
     1/3 cup whole milk
     1/4 cup water
     2 eggs (at room temperature)
     1 tsp. pure vanilla extract

Filling
     1 cup sugar
     2 tsp. cinnamon
     1/4 tsp. nutmeg
     4 Tbsp. butter, melted

In a large mixing bowl, mix 2 cups of flour, sugar, yeast and salt. Set aside.

In a small sauce pan, melt the butter and milk. Once the butter is completely melted take off the burner and add the water and vanilla. Let the mixture cool for 5 minutes.

Pour the milk mixture into the large bowl with the dry ingredients and mix well. Whisk together the eggs and add to the batter. Keep mixing. Add 3/4 cup of flour and mix well. The mixture will be very sticky which means it's perfect. Place the dough in a medium greased bowl. Cover with wrap and let it sit in a warm place to rise for about 30-45 minutes. Once the dough has doubled its size, knead in 2 tablespoons of flour. Cover the dough again for 5-10 minutes.

Meanwhile, start on the filling. In a medium bowl, mix together the sugar, cinnamon and nutmeg in a small bowl. Set aside.

Once the dough is ready, roll it out on a floured surface. Brush the melted butter on the dough and add the sugar mixture. Make sure everything is covered. Using a shape knife or pizza cutter, cut the dough into equal sized strips (about 2 to 2 1/2 inches wide). Then cut the strips into equal sized squares. Stack the squares on top of each other and place them in a bread pan. Cover the dough for another 10-15 minutes to rise.

While dough is rising, preheat your oven to 350 degrees F. Place a cookie sheet under bread pan and bake for 30-35 minutes until outside of bread is golden brown.

Raspberry Lemon Cheesecake Pots

Is it just me, or do mason jars make everything fancier? It would seem I am a complete sucker for the mason jar fad. Especially when they are tiny mason jars.

This is a lovely little recipe that was especially delicious. The perfect way to end summer.

Source: mybakingaddiction.com via craftyashley on Pinterest

For the crust:
3/4 cup graham cracker crumbs
1 tablespoon sugar
3 tablespoons unsalted butter, melted

For the filling: 
2/3 cup sugar
zest of 2 lemons
1 (8 ounce) package cream cheese, softened
2 teaspoons fresh lemon juice ( I used a bit more) 
1 teaspoon pure vanilla extract
1 (8 ounce) tub frozen whipped topping, thawed
1 cup fresh raspberries, slightly mashed with a fork

In a medium bowl, stir together the graham cracker crumbs and 1 tablespoon of sugar and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.

In a large bowl, mix together the sugar and lemon zest until the sugar becomes moist and fragrant. Add cream cheese and beat with an electric mixer until smooth. Add lemon juice and vanilla mixing to combine. Using a rubber spatula, fold in the whipped topping until well blended, then fold in the raspberries.

Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving. 

Butterfinger Cake

I am making my little brother's favorite dessert today, and realized I do not have it on here! I have to haul out my recipe box and get the hardcopy! (astonishing!) So here is the gooey, chocolately, Butterfinger-y favorite dessert of my favorite brother. Do enjoy it.

1 box devil's food cake mix
1 can sweetened, condensed milk
1 jar caramel ice cream topping
1 tub Cool Whip
8 Butterfinger bars

Place the candy in the freezer and bake the cake according to the instructions on the box. When the cake comes out, let it cool a bit and in a small bowl combine the condensed milk and caramel. Lightly stab the cake and pour the milk mixture on top. Refrigerate for at least an hour, while the milk and caramel absorb into the cake. In a large bag, place the cool candy and smash it to a crumble. Cover the cake with Cool Whip, sprinkling crumbled candy on top. Put back in the fridge for 45 minutes.

Oreo Cheesecake Cupcakes

So a while ago I pinned this recipe for Oreo Cheesecake Cupcakes. I'm a sucker for all things Oreo... and cheesecake. I wrote out all the ingredients I would need to buy on Saturday, following the Pinterest link.

Source: theoneyoufeed.tumblr.com via craftyashley on Pinterest

The very next day I go back to start making them? Tumblr is down or the blog is gone. Or whatever. Kicking myself in the pants for not writing it down. Usually I don't put them on this blog until I've tried them. I did not want to end up with three unused packages of cream cheese, so I scoured the internet for something similar. This was the closest I could find, although I think it calls for less cream cheese.

But I am going to transcribe it here anyway, because HOLY CATS- I don't want this to happen again!

Oreos, whole only 6 coarsely chopped
2 8-oz packages cream cheese, at room temperature (Neufchatel is fine)
1/2 cup sugar
1/2 tsp vanilla extract
2 large eggs, room temperature, lightly beaten
1/2 cup sour cream
Pinch of salt

Preheat oven to 275 F.
Line muffin tins (I used 18) with paper liners.
Place 1 whole Oreo in the bottom of each lined cup.
Beat the cream cheese in the bowl of a stand mixer on medium. Gradually beat in the sugar and vanilla.
Pour in the beaten eggs, a little at a time, scraping down the sides of the bowl after each addition.
Beat in the sour cream and salt.
Stir in chopped cookies by hand.
Pour the batter into the prepared tins, filling each almost to the top.
Bake, rotating pan halfway through, until filling is set, 22-25 minutes.
Cool in the pans for about 15 minutes, on a wire rack, then transfer to a plate in the refrigerator for at least 4 hours.

His Favorite Chocolate Chip Cookies

On random nights, The Husband gets a serious hankering for chocolate chip cookies. Most of the time I just google "chocolate chip cookie recipe" and use whatever comes up. I don't have time to catalog and bother with cookie recipes- I can never tell a difference anyway. Well, after making this particular batch, The Husband exclaimed that I must bookmark this recipe ASAP. So I am. They were pretty yummy. They tasted a little vanilla-y to me, but The Husband loved it. So here you go.

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract (I usually half this) 
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons hot water
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts (optional) 

1. Preheat oven to 350 degrees F 
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned

I thought it was odd to dissolve the baking soda, but it worked just fine! I also didn't have all the chocolate chips I needed- being last minute on the cookies, I only used 1 c. mini chips and it worked just fine. 

Chocolate Chip Cookie Oreo n' Brownie Bars

One of my family's favorites. It's a little rich for me, but I still end up making it all the time.

Source: abountifulkitchen.com via craftyashley on Pinterest

1 cup unsalted butter, room temp
1 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 tbsp vanilla extract
2 1/2 cups flour
1 tsp baking soda
1 tsp salt
2 cups chocolate chips, semi sweet
1 package of Oreo cookies
1 package of brownie mix (to be prepared as directed on the box)  Ghiradelli works well.
dulce de leche or caramel topping- I skip this, makes it runny.

Preheat the oven to 350 and line a 9x13 pan with parchment paper- or just grease the thing.
Cream the butter and sugar until light and fluffy. Add eggs and vanilla and mix well.
Add the flour, baking soda and salt and mix just until combined. Fold in chocolate chips.
Press the cookie dough evenly into the pan.
Now place the Oreo's on top of the cookie dough.
Spread or drizzle the dulce de leche or caramel topping on top of the oreos. (again, skip this)
Prepare brownie batter as directed. Pour/spread brownie batter on top and smooth it around with a spatula.
Bake for  about 50 minutes. Bars are done when toothpick inserted in center comes out with a bit of a moist crumb attached. Remove from oven and let cool completely, about 2 hours.  

Cut into squares and serve. 

Rolo Cookies

Made these today, Rolos and I are pretty close. A friend since I was little, for sure. In cookie form, they are also magical. Lately the recipes I've been trying have been found on Pinterest. So I'll link it from there, but also transcribe them, too. I don't trust weblinks long term. And I will be needing to have them to reference. (and my own little notes)

Source: sixsistersstuff.blogspot.com via craftyashley on Pinterest

1 pkg. Rolo's (the large bag)
1 box Devils Food Cake mix
2 eggs
1/3 c. oil

Mix cake mix, oil, and eggs. Take a small ball of dough and form a ball around the rolo. (Only use enough dough to cover the rolo so it can spread through the cookie.)

Place on greased cookie sheet and bake at 350 for 7-8 minutes. Yields about 3 dozen- seriously three dozen. No joke.

Sprinkle with powdered sugar, if desired. If you like to get fancy-pantsy. 

Banana Chocolate Pie

From Kraft

4 squares baker's semi sweet chocolate

2 tbl. cold milk

1 tbl. butter

1 graham cracker pies crust

1 medium banana- sliced

2 pkg. (4 serving each) Jello Vanilla instant pudding

2 c. cold milk

2 c. thawed cool whip- divided

Microwave chocolate, 2 tbl. milk, and butter in large bowl for 1 - 1 1/2 mins. or until butter is melted, stirring every 30 sec. Spread onto bottom of crust. Refrigerate 30 mins. Cover w/ bananas.

Beat pudding mixes and 2 c. milk in large bowl with whisk 2 mins. Let stand 1 min. Stir in 1 1/2 c. cool whip. Spoon over bananas. 

Refrigerate 4 hours until firm. Top with remaining cool whip just before serving. Store leftover in refrigerator.

Creamy Peach Squares

From Kraft

2 c. graham cracker crumbs
1/2 c. sugar- divided
1/2 c. butter- melted
1 1/2 pkg. (8 oz. each) Cream Cheese- softened
1 tub cool whip- thawed and divided
3 large peaches (1 1/4 lb. peeled & sliced)
1 1/2 c. boiling water
1 pkg. (6 oz.) Raspberry Jell-O
2 c. ice cubes

Mix crumbs, 1/4 c. sugar and butter in 13 x 9 pan. Press into bottom of pan.

Beat cream cheese and remaining sugar in bowl. Whisk in 1 1/2 c. cool whip, spread over crust. Top with peaches. Refrigerate until ready to use.

Add boiling water to gelatin mix in large bowl. Stir 2 mins. until dissolved. Stir in ice cubes until melted. Refrigerate 5 mins. until thick. Whisk in remaining cool whip, spread over peach layer. Refrigerate for 4 hrs until firm.

Garnish with fresh raspberries and peach slices.

Aquarium Cups

I am going on a blitzkrieg of dessert cooking this weekend. Mostly from a random Jell-O recipe book my Mom picked up at the checkout line. Either way! Good stuff!

From Kraft

How fun would these be for the twins?! So much fun I tell you.

Here's whats what:

3/4 c. boiling water
1 pkg. (3 oz) Berry Blue flavor gelatin
Ice cubes
1/2 c. cold water
1/2 c. chopped strawberries (I'm using mandarin oranges instead)
4 bite size fish shaped chewy fruit snacks

Add boiling water to gelatin in a medium bowl. Stir 2 mins. or until completely dissolved. Add enough ice cubes to cold water to measure 1 1/4 c. Add to gelatin, stir until slightly thickened. Remove any unmelted ice. If gelatin is too thin, refrigerate more.

Place berries in 4 clear plastic cups; cover w/ gelatin. Press fruit snacks into gelatin until completely submerged.

Refigerate 1 hr. or until firm.

Pumpkin Roll

Sounds delish! 

3 eggs

1 cup sugar

2/3 cup canned pumpkin

1 teaspoon lemon juice

3/4 cup flour

1 teaspoon baking powder

2 teaspoons cinnamon

1 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon salt

Beat the eggs and sugar for 5 minutes. Then add the rest of the ingredients. Bake at 375 on a greased cookie sheet for 15 minutes. Remove from heat. On a dish towel line heavily with powder sugar. Remove pumpkin roll from pan and put on the dish towel. On one of the shorter ends, roll with the towel and let cool.

Filling

1 cup powder sugar

8 oz cream cheese-softened

4 tablespoons butter

1 teaspoon vanilla

Mix well.

Once the pumpkin roll is cooled, unroll, and spread evenly with filling. Roll back up (without the towel). Cover with plastic wrap and place in the fridge before serving.

courtesy of Our Family Treat

Lemonade Cookies

I have yet to make these- but I will soon! I adapted this from a recipe in Parenting Magazine.

1/2 c. butter, softened
1/2 c. sugar
1/4 c. powdered lemonade mix
1 egg
8 drops red food coloring
1 3/4 c. flour
pinch of salt
1/4 c. pink decorating sugar
1 tbl. light corn syrup
1 1/2 c. powdered sugar
2-3 tbl. fresh lemon juice

In a large bowl, combine butter, sugar, and lemonade mix. Beat until fluffy, about 3 mins. Add egg and food coloring, beat well. Gradually add flour and salt. Beat until dough begins to cling.

Gather dough into a ball and shape into a 7x 2 1/2 in. log. Wrap in wax paper and chill 3 hrs, until firm enough to slice.

Preheat oven to 360. Line cookie sheet with parchment paper and place pink sugar in a shallow bowl. Brush outside of the dough log with corn syrup. Cut log into 1/8 in. slices (like a cookie) then lightly roll the edges in pink sugar. Place on cookie sheet. Score the top of cookies with the back of a small knife to make them resemble citrus segments.

Bake about 8 mins. Until edges are just firm. Let cool on a wire rack.

Mix powdered sugar and lemon juice in a ziploc bag. Snip a small hole in the corner and pipe icing onto scored lines Let stand until icing is set.

Makes about 2 1/2 doz.

Raspberry Limeade

12 oz. pkg. frozen raspberries
2 c. sugar
1/2 c. water
4 tea. grated zest and 1/2 c. juice from 4 limes
chilled club soda (I used 7up- the club soda was a bit too bland)
ice

Heat raspberries, sugar, and water in saucepan over medium heat about 5 minutes. Mash berries with a potato masher or whisk, then stir in lime zest & juice. Simmer until slightly thickened, about 5 minutes.
Pour raspberry mix through fine sieve. You'll end up with a little more than 2 1/2 c. syrup. Discard solids. Refrigerate syrup until cool- 30 minutes (it will keep up to 1 week)
To serve, combine 3/4 c. soda and 3 tbl. syrup into a tall glass with ice.
For larger servings, 1 liter of soda will take about 1 1/2 c. syrup.

Lemon Sugar Cookies (with or without poppy seeds)

This recipe from my new favorite recipe blog, Mel's Kitchen Cafe, called for poppy seeds. But I didn't have those just lying around, and I needed to use up some buttermilk hanging out in my fridge. These cookies are simply divine without the poppy seeds!

2 c. flour
1 tea. baking powder
1/4 tea. salt
1/4 tea. baking soda
1 tbl. poppy seeds (I see these as optional)
1/2 c. butter, softened
1/2 c. sugar
1/2 c. brown sugar
1 large egg
1/4 c. buttermilk
1/2 tea, vanilla
zest of one lemon

In a med. bowl, combine flour, baking powder, salt, baking powder, and poppy seeds. Set aside.

In a lrg. bowl, cream the butter and sugars together until light and fluffy. Add the egg, vanilla, and lemon zest then mix. Add the dry ingredients and buttermilk. Mix it good!

Drop the dough by tablespoonfuls onto a greased or lined baking sheet. Bake 9-12 minutes, until the edges are set. Remove from the oven and let cool for 1-2 minutes on the baking sheet. Move the cookies to a wire rack to cool completely.

Red Velvet Cheesecake

So The Cheesecake Factory has this special cheesecake that I'm worried they will "discontinue" like they are wont to do. So I browsed online in case I need to whip out my kitchen and make one myself. This looks like a ton of work and effort, but someday, it may all just be worth it. So here's how it's done: (thank you, Donna Diegel)


The first step  is to make the plain Cheesecake and chill it completely before assembling. Make the cheesecake batter following the directions given in the recipe. Instead of making one thick cheesecake, divide the cheesecake batter between two prepared 9 inch springform pans. Reduce the baking time, and bake the two cheesecakes for 40-45 minutes, or until the sides are set and a little puffy and the center is slightly jiggly. They will firm up during cooling. Continue to follow the directions, and chill for at least 4 hours or overnight.

Cheesecake: 

4 packages (8 ounce each) cream cheese, softened
1 1/2 cup sugar
1/4 cup cornstarch
1 Tbsp vanilla
2 large eggs
2 egg whites
1/2 cup heavy cream

1. Preheat oven to 350 degrees F. Place pan of hot water in bottom of oven.
2. In a mixing bowl on medium speed, beat cream cheese until smooth ~ about 3 minutes. Scrape down sides.
3. Add sugar and cornstarch and beat again, scraping a few times. The mixture should be smooth.
4. Add vanilla, eggs and egg whites 2 at a time. Beat until creamy.
5. Slowly add the cream and beat only enough so there are no lumps and the filling is nice and fluffy. Scrape as needed.

The second step in making The Cheesecake Factory's Red Velvet Cheesecake is making the cake layers. Mix one batch of the Red Velvet Cake batter according to directions. Spray or butter one 9 inch round cake pan, and bake at 350 degrees for 30-40 minutes, or until tooth pick comes out clean. Cool cake layer 10-15 minutes before loosening, then remove from the pan, cool completely and chill for a few hours. Carefully slice through the red velvet cake layer horizontally, making sure to cut into two evenly sized layers. Freeze cake layers for at least four hours or overnight.

 Red Velvet Cake:


3/4 cup buttermilk
3/4 teaspoon vanilla
2 cups all-purpose flour
2 Tablespoons dark Dutch process cocoa powder
1 teaspoon cinnamon, ground
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup sugar
3/4 cup canola oil
2 large eggs
1 teaspoon vinegar
1 teaspoon red food coloring, or 1/8 teaspoon of Wilton red gel cake color

1. Preheat the oven to 350 degrees F.
2. In a small bowl, whisk buttermilk and vanilla, and set aside.
3. Blend flour, cocoa, cinnamon, baking soda and salt together in another bowl, and set aside.
4. Cream the sugar and oil together on medium - high speed in a large bowl fitted with a whisk attachment. Add one egg at a time and whisk. Add vinegar and food coloring or gel, and beat the batter well.
5. With mixer on low - medium speed, add half the flour and cocoa mixture to the batter, alternating with the buttermilk, and scraping as needed between additions. Mix until batter is nice and smooth with no lumps.
6. Pour the batter into the prepared pan, or divide evenly between the cupcake tins. If the recipe is to be doubled for a 9 - inch double layer round cake, pour equal amounts of batter into buttered or sprayed pans. Otherwise, prepare 24 cupcake tins with liners.
7. Bake cake for 30 - 40 minutes, or until a pick comes out clean. Bake cupcakes for approximately 20 - 25 minutes or until tops spring back when lightly touched.
8. Cool square cake and cupcakes completely on wire racks before frosting or freezing.
9. Cool round layers 10 - 15 minutes before loosening, then remove them from the pans, and cool completely.
10. At this point, the cake, layers and cupcakes can be wrapped and frozen for later use.

Meanwhile, make the buttercream frosting and cover unrefrigerated until ready to use.

Frosting:

6 ounces cream cheese, softened
4 Tablespoons butter, softened
4 Tablespoons solid shortening
2 cups confectioners' or powdered sugar
1 teaspoon vanilla extract
1-2 Tablespoon milk, if necessary

1. Using a stand mixer, and fitted with a paddle attachment, or in a medium to large bowl and a hand mixer, beat softened cream cheese, butter and shortening together on medium speed until creamy.
2. Add confectioners' sugar 1/2 cup at a time and beat after each addition, scraping the sides of the bowl when necessary. Beat until smooth and fluffy.
3. Turn mixer to low, add vanilla and beat again, adding milk only if needed for proper spreading or piping consistency. Cover bowl with damp towel until ready to use.

Assembly:

1. Carefully remove chilled NY Style Cheesecake layers from springform pans. Place one Red Velvet Cake layer on a pretty serving plate, and spread with a very small dab of frosting for the "glue". Top with one cheesecake layer, and another dab of frosting. Repeat with remaining Red Velvet Cake layer, frosting, then top with the last cheesecake layer. Chill the cake while getting the frosting ready.
2. Place 1 cup of Buttercream Frosting in a large pastry bag fitted with a large star tip. Frost the Red Velvet Cheesecake with an offset spatula, smoothing top and sides, being careful not to rip the cake up resulting in crumbs in the frosting. Using the filled pastry bag, pipe a border of frosting all around the edge of the cake top. If desired, pipe 12-16 equally spaced rosettes on top.
3. Chill Red Velvet Cheesecake until time to plate and serve. Cover and refrigerate any leftovers. Serve with raspberry coulis (sauce) if desired. Yields 12-16 slices.

Peepshi

My father and I share a common bond, (well, more than just one...) and it is a deep love for all things Peeps. So when I came across this recipe I had to share.

This is anything but the standard recipe I usually post here- forgive me for being silly. But seriously- this is hilarious. And I completely intend on doing this either today... or maybe next year. Because I hate sushi- but I have a feeling I would be all for peepshi.

Side Note! I actually made these today! I could not find Fruit by the Foot- where would you even begin to look for that?! Anyway, I used Air Heads- it was a bit harder, but it worked! I also tied a bit of pull apart licorice around it. Looked super great- and certainly got more than a couple chuckles.

Christmas Meringues

A friendly little pixie left this recipe and yummy treats on our doorstep. They were so delightful, I made them for all my friends. Make some for yours too!

1 bag chocolate chips
4 c. corn flakes
1 tsp. vanilla
4 egg whites
1/4 tsp. salt
1/4 tsp. cream of tartar
1 1/2 c. sugar

Beat egg whites until foamy. Add salt & cream of tartar. Continue to beat until stiff, but not dry. Add sugar gradually, add vanilla, fold in chocolate chips and corn flakes. Drop on parchment paper lined cookie sheet and bake at 300 for 6-10 mins.