Mini Oreo Cheesecakes

Oreo Cheesecake

For my dad’s birthday, I wanted to make him something edible and fun. I was kind of short on time so I needed a recipe that would be pretty easy to whip up. Knowing that he loves cheesecake, I decided on a recipe for miniature Oreo cheesecakes. Surprisingly simple, these cheesecakes are paired with an Oreo on the bottom which serves as a ready made crust! The procedure required next to no preparation time and ending result was delicious!

*To ‘enhance’ the chocolatey flavor of the cheesecakes, I crushed about seven cookie wafers of the excess sandwich cookies and mixed them into the batter.

Ingredients
  • 2 (250 g) packages Cream Cheese, softened
  • ½ cup sugar
  • 2 eggs
  • 12 OREO Cookies (or any sandwich cookie of your choice)
Instructions

Heat oven to 350 degrees F. Beat cream cheese and sugar in large bowl with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Place 1 cookie in bottom of each of 12 cupcake liners. Fill with batter. Bake 20 minutes or until centers are almost set. Cool. Refrigerate 3 hours.

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– Natalie
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Cookie Dough Brownies : Take-Two

A few months ago, we made Gluten Free Cookie Dough Brownies:  http://wp.me/p3nMNw-4H . Today we decided to make it again, but this time as the classic flour version.A few notes on the recipe: we added dark chocolate chips to the brownies for extra chocolatey-ness. Also, we found that the cookie dough was very dense, so we added two tablespoons of milk to make it more spreadable.

Brownie Recipe from http://allrecipes.com/recipe/best-brownies/ :

Ingredients:

  • 1/2 cup butter
  • 1 cup white sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.

In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan. Bake in preheated oven for 25 to 30 minutes. Do not overcook.

Cookie Dough Recipe from  http://www.diettaste.com/desserts/eggless-cookie-dough.html#sthash.RZMN69cF.dpuf :

  • 1 cup flour
  • 1/4 cup butter
  • 3/4 cup brown sugar
  • 1/4 tsp. vanilla extract
  • pinch of salt
  • 1/4 cup milk of choice
  • 1/2 cup chocolate chips

Directions:

First heat the flour on medium heat until it turns slightly tan. Once flour changes color, place in a separate bowl and add all other ingredients.
Once the brownies cooled, spread the cookie dough on top and serve!
  • 1 cup flour
  • 1/4 cup butter (or vegan margarine or nut butter)
  • 3/4 cup brown sugar (or ¼ cup brown sugar + sweetener equal to ½ cup sugar)
  • 1/4 tsp. vanilla extract
  • pinch of salt
  • 1/4 cup milk of choice
  • 1/2 cup chocolate chips

– See more at: http://www.diettaste.com/desserts/eggless-cookie-dough.html#sthash.RZMN69cF.dpuf

  • 1 cup flour
  • 1/4 cup butter (or vegan margarine or nut butter)
  • 3/4 cup brown sugar (or ¼ cup brown sugar + sweetener equal to ½ cup sugar)
  • 1/4 tsp. vanilla extract
  • pinch of salt
  • 1/4 cup milk of choice
  • 1/2 cup chocolate chips

– See more at: http://www.diettaste.com/desserts/eggless-cookie-dough.html#sthash.RZMN69cF.dpuf

Toll House Cookies

Admit it. We’ve all tasted those amazing Toll House Cookies and, no matter what recipe we’ve tried, have never been able to quite replicate them without heading to the store and buying the pre-made cookie dough.

As I was flipping through the pages of The Ultimate Cookie Book by Catherine Atkinson, I saw it. This had to be it. Golden brown and soft yet crispy on the edges. And then I saw the recipe name: Toll House Cookies. My search for the perfect chocolate chip cookie had ended. And your search ends here as well.

Ingredients:

  • 1/2 cup butter, diced
  • 1/2 cup white sugar
  • 1 egg
  • 1/2 tsp. vanilla extract
  • 1 cup flour
  • 1/2 tsp. baking soda
  • salt
  • 1/2-3/4 cup chocolate chips

Method:

First beat together the butter and sugar with an electric mixer. In a separate bowl, mix together the eggs and vanilla extract. Slowly add the egg mixture into the butter and sugar, beating on a low speed. Sift together the flour, baking soda and a dash of salt before stirring into the liquid mixture. Add in the chocolate chips and stir until combined.

Take small spoons of the dough (about 2 tsp.) and shape into a ball. Place the balls on a baking sheet. Bake the cookies at 350F for 10-15 minutes, until golden. Cool for 5-10 minutes before enjoying these dream-like cookies.

Homemade Soft Pretzels

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If you are a fan of the classic mall soft pretzels like Auntie Anne’s, then this recipe is a must try! Golden brown and chewy, these pretzels are a surprisingly simple fix. Found on http://www.food.com, this pretzel recipe has been slightly altered due to various attempts to achieve the ‘perfect’ soft pretzel taste.

1 1/2 cups water
1 1/4 teaspoons active dry yeast (1 pkg.)
4 tablespoons brown sugar
1 1/4 teaspoons salt
4 cups all purpose flour
2 cups water
2 tablespoons baking soda

coarse salt
2 -4 tablespoons butter (melted)

Directions:

1. Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve.

2. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic.

3. Let rise at least 1/2 hour.

4. While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 tbsp baking soda.

5. Be certain to stir often.

6. After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape.

7. Allow each pretzel to soak in the soda solution for at least a minute before placing on greased baking sheet. (This helps give the pretzel its soft texture)

8. Allow pretzels to rise again then sprinkle with salt.

9. Bake in oven at 425 for about 7 minutes or until golden.

10. Brush with melted butter.

11. Toppings: After you brush with butter try sprinkling with coarse salt.

Traditional Quesadilla and Salsa

Traditional quesadillas made with corn tortillas and delicious salsa recipe.

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Quesadillas are super easy to make. We first grilled our marinated chicken and cut it into thin strips. We put the gluten free corn tortillas on the griddle and sprinkled a thick layer of cheese on each tortilla. Then, we layered chicken strips and more cheese on top. Finally, we grilled and flipped the tortillas and cut them into wedges.

For the salsa, we cut up two tomatoes, one jalapeno, and one onion into small, thin slices. We mixed all the tomatoes, jalapeno, and onion into a large bowl with cilantro and salt. Finally, stir all of it together and let it sit for at least ten minutes. The longer you let it sit the more juices come out of the tomato and the more flavorful it becomes.

Gluten Free Cheez It

Surprisingly easy to make and delicious gluten free cheez itz recipe. We found this recipe on the Fields of Green blog.

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Ingredients

8 oz of cheddar
4 tbs of butter
1/2 tsp of salt
2 tbs of chilled water
3/4 cup of sweet rice flour
1/4 cup of corn starch
1/2 tsp of xanthan gum

We started by grating the cheese and cubing the butter. We then poured all of the dry ingredients into our food processor and pulse several times. While pulsing, slowly add the chilled water. This should thicken up the dough. We put the dough in the freezer for about ten minutes. Then, we rolled the dough out on a floured cutting board. It is really important to roll the dough as thin as possible because it will rise in the oven. Next, we cut the dough with a small cookie cutter to make them the same shape. We then put the sliced dough into the oven at 350 for a total of 14 minutes ( 7 minutes in then we flipped the pan around) Finally, we took them out of the oven, sprinkled salt on top of each cracker, and enjoyed!

Cabbage Salsa

Cabbage Salsa is a delicious Mexican treat that is really easy to make. It’s great with tortilla chips and also goes well on chicken tacos! We made it from left over veggies in our fridge.

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Ingreidents:
  • 1/4 head of cabbage, finely sliced or shredded
  • 2 medium tomatoes
  • 1/2 sweet onion
  • 1/2 jalapeno pepper
  • lime
  • salt
  • cilantro (optional)

Method:

Finely slice or shred the cabbage.  Dice the tomatoes, onion, and pepper.  Combine with the cabbage and add the juice of the lime.  Sprinkle with salt.

This is best made at least an hour ahead of time so that the flavors can combine.  The salt will draw out some of the juices from the cabbage and tomatoes over time.

Bluth Frozen Bananas

Today we made a recipe inspired by Arrested Development’s Bluth frozen bananas. It’s really easy and fun to make!

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First we froze the bananas  for a few hours. Then, we dipped each banana in melted chocolate (chocolate chips with a tbsp of coconut oil).

We quickly sprinkled the chocolate covered banana with pecans.  The chocolate should dry in seconds so work fast with the almonds. It is that easy!

Spring Rolls

Spring Rolls: so good yet so…greasy. Ever wish there was a way to make (and eat) them without so much oil? Your search ends here! With an iron griddle you can makes these tasty rolls without the excess oil. If you’re looking for an iron griddle or not sure what it is, we encourage you to check it out by clicking this one:

This recipe was inspired from the Spring Rolls recipe in Chinese Cooking: A Collection of Easy & Elegant Recipes. Just a few quick notes on the ingredients: for the shrimp we used frozen pre-cooked shrimp, but using raw shrimp can work too (just make sure to cook it a little bit longer). Also, most of the “saltiness” comes from the soy sauce, so make sure not to add too much salt.

Ingredients:

  • 6 mushrooms
  • 1 tbsp vegetable oil
  • 80z ground pork
  • 2 tsp dark soy sauce
  • a pinch of salt
  • 3 tablespoons chopped shrimp
  • 2 cups bean sprouts
  • About 20 spring roll skins
  • 1 egg white

Method:

Finely slice the mushrooms, and coarsely chop the bean sprouts. Heat a deep pan, add the vegetable oil, and ground pork. Once the pork begins to brown, add the soy sauce, mushrooms, and little bit of salt. Stir for a few minutes over high heat. Next, add the shrimp and bean sprouts (if you’re using raw shrimp, first add them and then, after a few minutes, add the bean sprouts). Cook for another few minutes (make sure the ground pork is fully cooked!). Let the mixture cool.

Once the mixture has cooled, take a spring roll skin and put about a tablespoon of the mixture diagonally in it. Then fold the two sides snugly over the filling. Take the bottom corner and fit it tightly (but not too tightly) over the two sides. Take the top corner and fit it over the other corners. Seal with the egg white and lay flap-side down (if this all sounds too confusing, the back of the pack you bought the spring rolls in should have directions on it–and pictures!)

Heat the iron griddle. Place a few of the spring rolls on it (the bigger your iron griddle, the more spring rolls you can fit on it). When the spring roll browns, turn it over. When both sides are done, dip in soy sauce and enjoy!

Sushi Bites

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Here is a quick, easy, and healthy lunch or snack idea using toasted Noir/seaweed. Costco now sells these in bulk. You can also find toasted seaweed at Trader Joe’s.

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First chop up every thing you like in sushi. We put shredded carrots, avocados, cream cheese, and shrimp. Next, cook the sushi rice according to package. Add a tablespoon of sugar and a tablespoon of rice vinegar to the rice. Place all ingredients on the baked seaweed and pop it in your mouth.