Mini Cheesecakes

Well, since the theme for this month's Supper Club was based on our Diva name, I got to bring dessert! I turned to Pinterest, of course, and found these delicious little cheesecakes that were a cinch to make and perfect for sharing. Also, did I mention that they aren't too terribly bad for you either?!? You can't beat that!

Ingredients
3/4 cups graham cracker crumbs (or Oreos, I suppose!)
2 tbsp. butter, melted
2/3 cup low fat cream cheese
6 tbsp. fat free cream cheese
3 tbsp. lemon juice
2 large egg whites
1 1/2 tsp. vanilla extract
1/2 cup sugar
3/4 cup light fruit pie filling, any flavor you want

Directions
Place 12 cupcake liners in a cupcake pan. Preheat oven to 375 degrees.

In a small bowl, combine graham cracker crumbs and butter; mix well. Spoon 1 tbsp. of mixture into bottom of each cupcake liner and press down gently; refrigerate until ready to use.

In a medium bowl, with an electric mixer, beat both types of cream cheese until fluffy. Add in lemon juice, egg whites, vanilla and sugar; beat until smooth.

Spoon cream cheese mixture evenly into cupcake liners; bake until set, about 15 minutes. Remove from oven and allow to cool.

DO NOT BE LIKE MR. DESSERT DIVA AND BEGIN EATING THE CHEESECAKES NOW. THEY ARE WARM AND DO NOT HAVE THE FRUIT ON TOP. THEY ARE NOT GOING TO BE VERY GOOD. ALSO, DO NOT ASK DESSERT DIVA WHY HER CHEESECAKES AREN'T VERY GOOD, AT THIS POINT. THAT WILL NOT SCORE YOU ANY POINTS.

OK, I'm glad I got that off my chest. :)

Top each cheesecake with 1 tbsp. of pie filling. I used cherry and blueberry, but use whatever makes you happy here. They will be delicious...I promise! Enjoy!

Source: www.recipe-diaries.com

April's Cake: Cold Oven Cream Cheese Pound Cake

I'm a little behind in posting for the Cake Slice Bakers. We're supposed to post on the 20th of each month, but while I'm not behind on the baking and eating of the cakes, I'm behind on the posting of the cakes.

April's cake was on of my favorites! Cold Oven Cream Cheese Pound Cake was moist and dense and the ginger added a special zing! One way that I judge pound cake is by the "crust". I like a golden brown and chewy crust and this recipe fit the bill.

The only thing I may change is to add less lemon zest. This is definately a must make again cake!

Ingredients:
3 cups cake flour
1 1/2 teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter, softened
8 oz cream cheese
2 1/2 cups sugar
6 eggs, room temperature
1 tablespoon vanilla extract
1 1/2 tablespoons grated fresh ginger
1 tablespoon grated lemon zest

Directions:
1. Adjust the oven rack to the lower-middle position. Grease a 12-cup Bundt pan and dust with flour. Combine the flour, baking powder, and salt in a medium mixing bowl.

2. Combine the butter, cream cheese, and sugar in a large mixing bowl and ceram with an electric mixer on medium-high speed until fluffy, about 3 mintues, scraping down the sides as necessary.

3. With the mixer on medium speed, add the eggs, one at a time, scraping down the sides of the bowl after each addition. Beat in the vanilla, ginger, and lemon zest.

4. Turn the mixer to low speed and add the flour mixture, 1/2 cup at a time, scraping down the sides of the bowl after each addition. After the last addition, mix for 30 seconds on medium speed.

5. Place the cake in a cold oven. THurn the oven to 325 degrees and bake, without opening the oven door, until the cake is golden brown and a toothpick inserted comes out clean, about 65-80 minutes. **Mine took about 90 minutes

6. Cool the cake in pan for 15 minutes, then invert it onto rack. Cool completely before slicing and serving.

Goes great with some fresh whip cream and raspberries!

Loaded Brownies (from Dessert Diva)

I begged for this recipe after tasting them at one of my best friend's family functions. Apparently, her sister-in-law is famous for them, and I can certainly attest to their deliciousness. I took some to the other Divas at our March Supper Club, and my husband, who is very picky about sweets (I know...weird, right?) has been devouring them after dinner each night. I hope you think they are just as delicious (and easy!) as I do!

Ingredients
1 box chewy fudge brownie mix
Chocolate syrup
1 bag semi-sweet chocolate chips
1 bag milk chocolate chips

Directions
Prepare the brownie mix according to the package directions, substituting chocolate syrup for half of the water called for. Mix into the batter 1/2 of each bag of chocolate chips. Bake the brownies according to the package directions. Remove from oven; dump the remaining chocolate chips on top. At this point, you can either just let them sit on top of the brownies or you can run a knife over the top to create an icing. Once the brownies are somewhat cool, pop them in the refrigerator to allow the chips/icing to harden. Finally, cut 'em, eat 'em and drool over 'em!

Oh, oh.....I want s'more!

Greetings from Florida! It is time for my monthly Cake Slice Bakers reveal! I made this simple cake before I left for my conference. This month's cake is a graham cracker, chocolate chip snacking cake with a marshmallow frosting. I was very excited to try this cake because I heart s'mores!

While the cake was baking, I made the frosting and SHWEET SHMELLOW its good!!! I'd even go as far as saying that it saves the mediocre cake.

Over all, this is a good (not great) cake. It didn't have as strong of a s'more taste as I would have liked, but it was moist and chocolaty. I highly recommend eating it warm, whether that means eating it when it comes out of the oven or sticking it in the microwave for a few seconds. The frosting is definitely worth making again.

Here is the recipe...

January’s Cake: Graham Cracker Chocolate Chip Snacking Cake
(Recipe from Cake Keeper Cakes by Lauren Chattman)

For the Cake
8 whole graham crackers, finely ground (about 1 cup) *
¼ cup unbleached all purpose flour
1 tsp baking powder
½ tsp salt
6 tbsp (¾ stick) butter, softened
¼ cup sugar
1 egg
1 egg yolk
1 tsp vanilla extract
¼ cup milk
½ cup semisweet chocolate chips

For the Frosting
½ cup (1 stick) unsalted butter, softened
½ cup confectioners sugar
½ tsp vanilla extract
½ cup marshmallow fluff *

Method – Cake
Preheat the oven to 350F. Grease an 8inch square baking pan and dust it with flour, knocking out any extra. Combine the graham cracker crumbs, flour, baking powder and salt in a medium mixing bowl.
Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. With the mixer on low speed, add the egg, egg yolk and vanilla. Scrape down the sides of the bowl and then beat until smooth.
With the mixer on low speed, add a third of the flour mixture, then half of the milk, stirring until combined. Repeat with the remaining flour and milk, ending with the flour. Stir in the chocolate chips.
Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Let the cake cool in the pan for about 10 minutes. Invert it onto a wire rack, and then turn it right side up to cool completely.

Method – Frosting
Place the butter in a medium mixing bowl and beat until creamy. With the mixer on low speed, slowly add the sugar, scraping down the sides of the bowl as necessary. Stir in the vanilla and the marshmallow fluff and beat until smooth. Use immediately or cover the bowl with plastic wrap and keep in the fridge for up to 3 days.
Cut the cake into squares and serve each one with a dollop of frosting on top. (Bring the frosting back to room temperature first if it has been stored in the fridge). Store any uneaten cake in an airtight container for up to 3 days.

Cranberry Cake (from Saucy Diva)

Good news and even better news! Good news...this cake is delicious!! Better news...This will be my last blog post without pictures! I'm getting a really nice camera from my really nice husband for Christmas!

Ok, back to this cake. This is my December Cake Slice Bakers cake from the book "Cake Keeper Cakes" by Lauren Chattman.

I did not have much luck with last month's cake. It was a downright disaster. So I was really nervous about this month. Was I not cut out to bake with these talented ladies? Was the book selection a nightmare? Fears were calmed when this warm strueulsly cake cake out of the oven. Here is the recipe. I suggest eating it with a big mug of coco.


Ingredients:
For the streusel:
1 cup of sliced almonds
2 tablespoons unsalted butter, melted
2 tablespoons packed light brown sugar

For the cake:
2 cups unbleached flour
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
2 cups sugar
1 1/2 sticks butter, melted
1 teaspoon pure vanilla extract
1 bag fresh cranberries (12 oz) - I substituted a 12 oz bag of craisens I had left over from the big cookie bake.

Prep:
Preheat oven to 350 and grease a 10 inch round spring form pan.
streusel:
Combine all ingredients for the streusel until large crumbs are formed. Refrigerate until ready to use.

Cake:
Whisk together dry (except white sugar)ingredients in a medium bowl.
In a large bowl, combine the eggs, white sugar with an electric mixer. With the mixer on low, add the butter and vanilla. Turn the mixer to medium and beat another 2 minutes.
Gently fold in the flour mixture and the cranberries.
Scrape batter into the prepared pan.
Sprinkle the streusel on top.
Bake until golden brown about an hour and 10 minutes.
Release the sides of the pan and cool completely before slicing into wedges.


LikeI said, this cake is delish. I love it's simplicity. Oh, and I love streusel. Streeeeuuuuusssssseeellll. It is even fun to say. One thing though...this cake is dying to be in muffin form!

Preheat oven to 350 and grease a 10 inch round spring form pan.

Lemon Cheese Logs (by Dessert Diva)

Today was our annual Diva Cookie Day! We made hundreds of cookies to share. The following is a recipe for cookies I made at last year's Cookie Day. These are a favorite in my house during the holidays. I grew up making these with my mom and sister. I have absolutely no idea where the recipe originated, but they are absolutely delicious!

Ingredients
1 cup sugar
1 cup butter
3 oz. cream cheese
1 egg yolk
2 1/2 cups flour
1 cup finely chopped walnuts
1/2 tsp. salt
1/2 tsp. lemon rind
6 oz. chocolate chips
Sprinkles

Directions
Combine first 3 ingredients. Cream until light and fluffy. Add egg yolk; beat well. Stir in flour, nuts, salt and lemon rind; mix well. Cover and chill at least 2 hours. Shape into 2 inch logs; place on an ungreased cookie sheet. Bake at 325 degrees for 12 minutes or until lightly browned. Cool on wire racks. Dip half of the cookie into melted chocolate and immediately decorate with sprinkles.

Yield: 12 dozen

Chocolate Pecan Pie Bars (from Dessert Diva)

I love desserts. I mean, seriously...chocolate, nuts, peanut butter, coconut, etc., etc., etc...what's not to love? This dessert is definitely high up on my list of favorites. It has chocolate and pecans and tastes just like pie, but it's all wrapped up in a neat little bar! Yum!

Ingredients
1/2 cup unsalted butter at room temperature, plus 2 tbsp. melted
1/4 cup packed brown sugar
1 1/4 cups flour
1/2 tsp. salt
3 large eggs
3/4 cup light corn syrup
1/2 cup sugar
1 package semisweet chocolate chips
2 cups coarsely chopped pecans

Directions
Preheat oven to 350. Line the bottom and sides of a 9x13 pan with foil.

In a bowl, beat 1/2 cup butter, brown sugar, flour and salt until coarse crumbs form. Pour mixture into prepared pan; press firmly into the bottom.

Bake until lightly browned, 25-30 minutes. Let cool 10 minutes.

Meanwhile, in the same bowl, mix eggs, corn syrup, sugar and melted butter until well combined. Add chocolate chips and pecans; spread over crust. Bake until set, about 25-30 minutes. Cool completely in pan before lifting out. Cut into 32 bars.

Enjoy!

Super Simple Raspberry Oatmeal Cookie Bars (from Saucy Diva)

I found this really easy recipe that a bunch of people were raving about on allrecipes.com. I gave it a whirl and it turned out to be a really yummy treat with a good combination of sweet and savory flavors.

Ingredients:
1/2 cup packed light brown sugar
1 cup all-purpose flour
1/4 tsp baking soda
1/8 tsp salt
1 cup old fashioned oats (not instant)
1/2 cup butter, softened
3/4 cup seedless raspberry jam

Prep:
1. Preheat oven to 350 degrees.
2. Grease one 8 inch square pan.
3. Combine the first 5 ingredients.
4. Fold the softened butter into the dry mix until it becomes crumbly.
5. Press 2 cups of the mixture into the bottom of the prepared pan.
6. Spread the jam within 1/4 inch of the edge.
7. Sprinkle remaining dry mix on top of the jam.
8. Bake 35 minutes or until lightly browned. Allow to cool completely before cutting.


Since it has oatmeal and jam, I can eat this for breakfast right?

Rainbow Cake (from Dessert and Spicy Divas)

Head on over here to check out the awesome Rainbow Cakes that Spicy Diva and I made. Not only are there some really cool pictures, but there are also full how-to instructions if you want to give it a try. If you do, leave us a comment...we'd love to hear from you! Have fun!

Buttercream Frosting (from Dessert Diva)

As I mentioned on my personal blog, Spicy Diva and I are taking cake decorating classes. We are almost finished with Course 1 (there are 4 courses). Soon, I will be posting some of our adventures in cake decorating. For now, you'll have to make do with the recipe for the delicious buttercream frosting we've been using on our cakes.




Buttercream Frosting


Ingredients
1/2 cup vegetable shortening
1/2 cup water
1/2 tsp. salt
2 tbsp. meringue powder (find it at your local arts and crafts store)
2 lbs. powdered sugar
*1 tsp. flavoring (find it at your local arts and crafts store)


*Flavoring is basically clear vanilla extract. You can use traditional vanilla extract in place of the flavoring, but your frosting will not be white. If you plan on dyeing your frosting, this would be fine, but if you want white frosting, pick up the flavoring.


Instructions
In a medium bowl, mix the meringue powder into the powdered sugar. In a large bowl, put the shortening into the water; add the salt, flavoring and half the powdered sugar. Beat for five minutes. Add the remaining powdered sugar and beat just enough to mix together. Add additional water or powdered sugar to reach desired consistency. Store in an airtight container, if not using immediately.


**If you want to make chocolate buttercream, add cocoa powder and increase the water just a bit.


Enjoy, and don't forget to check back soon to see some of the cakes Spicy Diva and I have made!

Chocolate Chip Cookie Dough Brownies (from Saucy Diva)

I got my first pedicure of the season today. It was glorious. I chose a dark, chocolaty color. Mmmmmmm chocolate....mmmmm chocolate brownies....mmmmmm chocolate chip cookie dough brownies. Thank you Bakerella for the recipe!

Ingredients:
For Brownies:
1 package of brownie mix
1 package of of chocolate chip cookie mix

For ganache:
12 oz bag of chocolate chips
3/4 cup of heavy whipping cream
6 tablespoons of butter

Prep:
1. Prepare brownie mix according to directions on the box. Pour into a greased
9x13 pan.
2. Prepare cookie mix according to the directions on the package.
3. Drop spoonfuls of cookie dough into the brownie batter. Press down slightly.
4. Bake 45 minutes at 350 degrees or until done. Let cool completely.

For ganache:
1. Place chocolate chips into a mixing bowl. Set aside.
2. Melt butter with heavy cream until almost boiling.
3. Pour cream and butter over chocolate chips and let sit for 30 seconds. Stir until
smooth.
4. Pour ganache over cooled brownies.
5. Let set.
6. Pour a big glass of milk
7. Enjoy the chocolaty goodness