Mini Apple Crumb Cheesecakes


Happy Thanksgiving my friends!

Here I come again with another miniature food item. Soo surprising, isn’t it? What can I say? I’m small and I like small food. And I bet you’ll like this too.

Don’t let the photos fool you. I explain later why mine look the way they do, but trust me. They are delectable.

I broke the ingredient lists down into the different parts of the dessert. It’s easier than it looks. And let me tell you, the delicious aroma starts invading your kitchen from the very beginning.

This recipe yields 18 cheesecakes. Feel free to modify the quantity of ingredients if you need to make more or fewer. Let’s get started.

You’ll need:

  • 1 1/2 cups graham cracker crumbs (about 9 sheets)
  • 2 1/2 teaspoons sugar
  • 1/4 teaspoon cinnamon
  • 7 tablespoons melted butter


  • 16 oz softened cream cheese
  • 2 eggs
  • 1/4 cup sour cream
  • 1 teaspoon vanilla
  • 2/3 cup sugar
  • Apples


  • 1/2 cup flour
  • 1/4 cup quick oats
  • 6 tablespoons packed light brown sugar
  • 1/4 cup cold butter
  • 1/8 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon cinnamon

Step 1:
Preheat the oven to 325 degrees.

Step 2:
Prepare the crust. Combine graham cracker crumbles, sugar, cinnamon, and melted butter until moistened. I can’t even begin to describe how good this part alone smells.

Step 3:
Line your muffin pan and fill each cup with a heaping tablespoon of the mixture. Use the back of the spoon to pat it down. You’ll see the cup in the middle of the photo is the before and the surrounding cups are after (for your reference).

Step 4:
Bake the crust for 5 minutes.

Step 5:
Make the topping. Combine flour, oats, brown sugar, salt, cinnamon, nutmeg, and butter. I think cutting your butter into small chunks will make this process easier. I cut mine into 1/2in cubes.
image2Step 6:
Fork the mixture until small crumbles form. You can also go in with your fingers if you are struggling with using a tool. Set this aside.

Step 7:
Filling time! Mix cream cheese and sugar on low-medium speed until just combined. Don’t do what I did and get distracted by HGTV; if you over mix the filling your cheesecakes will rise then fall when they cool. I mean, they’re just as delicious but not as adorable looking. Anyway, let’s continue.


Step 8:
Combine the eggs (one at a time), vanilla, and sour cream. Set aside to rest while you cut the apples.image4

Step 9:
Apple time. Wash and peel your apples, then dice those babies up. I used two medium ones. However many you decide to use, make sure to cut them really small so they cook and get soft while in the oven.
image6Step 10:
Assemble!!!! Take a heaping tablespoon of filling and fill the cups. They should be about 3/4 full.
image5Step 11:
Add a layer of apple pieces.
image7Step 12:
Finally, spoon a tablespoon of topping on the top. This may get a little messy. Let it.image8

Step 13:
Bake for 23-25 minutes. Let them cool on a baking rack then refrigerate for a few hours. Serve chilled.
image11See? The middle parts fell, but maaaaaan, oh man are these so scrumptious.

And how wonderful to have such a great proportion of crust and cheesecake. That’s my favorite part.image13I hope all of my American followers have a wonderful holiday. I’m thankful for all of you! Gimme some oven lovin’.

Cheesy Garlic Pull Apart Biscuits


It’s a long title, but boy, OH BOY, is it worth it. If you have a Facebook account and do not follow “Tasty” then you are doing yourself a big disservice. They post some of the most delicious looking foods and recipes I’ve ever seen. I saw this post a few weeks ago and knew I had to try it. Though it’s not the same exact recipe (they added fresh parsley – yuck), it’s still scrumptious.

I’m also excited to share that I recently partnered with The Recipe Hunter. If you’re looking to see some of my featured recipes along with other chefs’ posts in one convenient location, just click on the link! Maybe you’ll see this recipe on there some day. Let’s get started.

You’ll need:

  • 1 can of biscuits
  • 3 tablespoons butter
  • 1/2 teaspoon garlic powder
  • About 1 cup of shredded mozzarella cheese

Step 1:
Preheat the oven to 375 degrees.

Step 2:
Cut each biscuit into 4 equal pieces.
fullsizerender_1Step 3:
Melt the butter (about 15-20 seconds in the microwave), then add the garlic powder and cheese.fullsizerender_2Step 4:
Fold the biscuit pieces in the butter mixture.
fullsizerender_4Step 5:
Spray a muffin tin and put 3 coated biscuit pieces in each cup. Note – your last cup will only have 2 pieces!
image1Step 6:
Bake for 11-15 minutes. The amount of time will depend on the kind of biscuits you bought. Follow the directions they provide on the tube, or just watch and wait until the tops become fluffy and golden.
image3Try it out, visit the link above, and most importantly, gimme some oven lovin’.

Rolo Pretzel Bites


I figured it was about time I made a dessert again. I haven’t made any in so long and my pantry needs an update. I found a couple (literally) things lying around and put them together for this really easy 2 ingredient snack that combines all of my favorite things: salty pretzels, sweet chocolate, and gooey caramel. Brian doesn’t usually like desserts (don’t even get me started!), so when he tried these and said they were delicious, I knew it was worth sharing.

You’ll need:

  • 24 pretzel snaps
  • 12 Rolo candies

Step 1:
Preheat oven to 350 degrees.

Step 2:
Line a baking sheet with parchment paper and place half of your pretzels. You can make more or fewer, but just remember that you need double the amount of pretzels in all.
fullsizerender_1Step 3:
Put one unwrapped Rolo chocolate in the middle of each pretzel. fullsizerender_2Step 4:
Bake for about 3-5 minutes. You want the chocolate to be tender without it actually melting.fullsizerenderStep 5:
Place one pretzel on top of each chocolate and gently squish it down. Be careful! It may ooze hot caramel.fullsizerender-1

If you don’t want to top it off with a second pretzel, you can always be creative and add other ingredients instead. I had some peanut M&Ms so I added a couple of those. Pecans are also a good idea!fullsizerender_4

It doesn’t get much easier than this. Gimme some oven lovin’.

Baked French Fries


Back again with another “healthy” recipe. Hey, it’s not the best for you but it sure is better than some other methods of making these. If you saw yesterday’s post, you noticed that there were french fries sitting pleasantly next to the burgers. Today I will teach you how to make them!

One of the spices I love using on potatoes is old bay. I have met a lot of people who have never heard of this, so it must be a mid-atlantic thing. Either way it’s awesome and can be used on all sorts of foods. Do yourself a favor and get some.

You’ll need:

  • 4 russet potatoes
  • 1/2 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon old bay seasoning
  • 1 tablespoon olive oil

Step 1: 
Preheat the oven to 400 degrees.

Step 2:
Wash and peel the potatoes.

Step 3:
Slice the potatoes into even slivers. I cut them between 1/4-1/2in each. Then flip them the other way and cut again into fries, about the same thickness. Note – the thinner you cut them, the shorter amount of time they will need to cook.

Step 4:
Combine the rest of the ingredients into a bowl and coat the fries in this mixture. You can add more/fewer/different spices depending on your preference.

Step 5:
Spread the fries onto a greased sheet. I added some extra old bay on about half for extra flavor. img_6547

Step 6: 
Bake for 40-45 minutes, flipping at least once halfway.

img_6562You can do as I do at times and eat them with something else.
img_6561Or you can do what I do at other times and eat them alone.

Either way, indulge and gimme some oven lovin’.

Turkey Burgers

img_6559I’m a big fan of ground turkey. I make all sorts of meals from it: tacos, meatloaf, stuffed peppers, etc. One of the best (and easiest) recipes is for turkey burgers. You can stick to the traditional ketchup and/or mustard (EW!) or top them with other choices. I included two different options that I love doing depending on my mood.

You’ll need:

  • Ground turkey (1-1.5 lbs)
  • 1/4 cup bread crumbs
  • 1 egg (2nd egg optional for topping)
  • 1/4 cup chopped onion (optional)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt

Step 1: Preheat the oven to 400 degrees.

Step 2: 
Combine! I didn’t add the onion to the mixture. You’ll see that I sautéed it as a topping instead. You can do either or both if you really like the taste.
img_6522Really get in there and get dirty.img_6524Step 3:
Divide the mixture into six equal balls. Flatten them into patties, making sure they are the same thickness. Put them on a greased tray and bake for about 20-30 minutes, flipping once halfway.


While the burgers are cooking, start cooking your toppings. I give you options for both sautéed onions and fried eggs. Follow whichever you prefer, or do both if you’re really feeling crazy.

Step 1:
Slice your onions into even slivers. I cut mine about 1/4 in thick.

Step 2: 
Spray your pan with pam (or any other cooking spray) and cook your onions on medium-low heat, stirring every minute or so. Sprinkle any spices you like at this time also. I like to put salt and garlic powder. The onions are done when they are soft and brown.


You can also put an egg on top of your burger. I had never done this until my fiancé introduced me to it. The best is when the egg oozes and gives your burger something to dip into. It’s up to you how much you like it cooked, though.

Step 1:
Spray your pan with pam (or any other cooking spray) and cook your egg on medium-low heat.

Step 2: Flip once the white part no longer sticks to the pan (usually 1-2 minutes). Cook it longer if you want it more cooked.img_6550

Yum again.
That’s all! Add your cheese (if you like it) and top with any topping you prefer.
img_6557Let me know if you try this recipe or make your own burgers differently. Complete this meal with a side of baked french fries and, of course, gimme some oven lovin’.

Buffalo Chicken Ranch Cups

photo 5

Is it safe to say that one of the best food combinations ever created is buffalo chicken?  Why yes, I believe that is true. And while some may argue that bleu cheese is a good partner, I respectfully call those opinions dumb and reach for the ranch.

Today’s little appetizers are both delicious and filling. I’m not making any promises, but I would be greatly shocked if they lasted longer than it takes to make them (I know that’s not the case in my house). You’ll see.

You’ll need:

photo 1

  • 1 cup chopped chicken breast, cooked
  • 4 oz cream cheese, softened
  • 1/4 cup American cheese, shredded
  • 2 tbsp Frank’s hot sauce (or another favorite of your choice)
  • 2 tbsp ranch dressing
  • Mini fillo shells


1. Preheat your oven to 350 degrees.

2. Chop up your chicken into itty bitty pieces.

photo 2

3. Add the cheese, cream cheese, hot sauce, and ranch. Fold over the ingredients until everything is mixed completely and covered in each other. I like a little kick in my food, so I added an extra tbsp of Frank’s. Yum.

photo 3

4. Lay out your fillo shells on a baking sheet and fill each one with the chicken mixture.

photo 4

5. Place the baking sheet in the oven and cook for about 6-8 minutes, or until the fillo is slightly browned. If you want them to be crunchy, place the shells alone (without the filling) in the oven for 2-3 minutes before you complete step 4.

I still had about 1/4 of a cup of filling left over. I put it in the microwave for about 20-25 seconds and used it as a dip. You can eat it with crackers, pop chips, or anything else you desire.

photo 1-1

Quick, easy, and scrumptious. Sounds like my kind of meal.

photo 3-1

photo 4-1


Gimme some oven lovin’.

Roll Out Cookies

Well, well, well. Look who it is!

Hello, friends. It’s been quite some time. Happy October! I went on some vacations toward the end of the summer and lost my mojo for this by the time I got back. But here I am! For now…..

Today I decided to do some experimenting and thought it would be a good idea to document it to restart this blog. Life is a little all over the place right now so I can’t guarantee that I will be producing recipes as often as I did, but I will try my best to share at least one per week! I have a few different cookie recipes that I will post within the next few entries, so consider it a “cookie week” type of theme.

Starting off, I recently purchased a set of cookie cutters that I never used so I thought I would change that and make football-themed cookies. Of course it’s football season, so why not? Plus, my Alma Mater is undefeated!! So I’m in ultimate football mode. Love those Scarlet Knights.

Anyway, I can’t decide if these are sugar or butter cookies. I say butter; my parents say sugar. Either way, they are pretty good with tea/coffee (or frappe if you’re like me :)) and don’t require too much.

You’ll need:

  • 1 cup butter
  • 1 cup sugar
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 egg


1.Preheat oven to 350 degrees.

2. In an electric stand mixer, beat butter until smooth. Then add the sugar until whipped thoroughly.

3. Beat your egg in a small bowl then add to the mixture. Once it is mixed in completely, add vanilla and continue to mix on medium power.

4. In another bowl, combine baking powder and flour. Lower the mixer speed and begin to slowly sprinkle in the dry combination until dough is formed.

5. Divide the dough into two balls. Flour your surface/rolling pin and roll each piece to about 1/8in deep.

6. Using your choice of cutters, make your cookies and place onto cookie sheets.

7. Bake for 8-10 minutes then cool.

I also made my own cookie glaze, as you can see from the pictures. All you need for that is 3 ingredients; 2 1/4 cups confectioners’ sugar, 2 tablespoons corn syrup, and 4 tablespoons milk. Combine all of the ingredients and you get a nice white covering (add more milk if you want the icing more liquid-y). You can also add a few drops of food coloring to change the colors. Have fun with it!


Enjoy! Gimme some oven lovin’.

Brownie Pops

I may or may not be eating my third brownie pop as I write this. And by that I mean I am totally eating my third brownie pop as I write this. I really should start making healthier foods so at least I can enjoy without guilt. But until then, mmmmm.

This recipe mirrors yesterday’s recipe for cookies n cream truffle pops with the difference of making today’s with brownies instead of oreos, duh. I guess most pops are similar in that sense; you have to prepare the actual filling (whether it be cookies, cake, brownies, etc) then repeat the coating process afterward.

You’ll need:

  • 1 Box of brownie mix (and whatever other ingredients the box calls for — eggs, oil, water)
  • Wilton’s candy melts
  • Lollipop sticks
  • Styrofoam board/pop stand


1. Bake the brownies as directed, however, do not cook completely. You want them to be moist and gooey, so you’ll want to remove them from the oven a couple of minutes before suggested. My box recommended 28-32 minutes, and I took mine out at 27. Let the brownies cool until they are a temperature that you can handle working with.

2. Cut the brownies into approximately 1.5in x 1.5in squares. This equaled out to 30 pieces in my pan.

3. Take the edges and put them aside. We want the middle pieces for this recipe. Working with one piece at a time, fold the corners of the piece inward as best you can. You want the flaky top layer to go into the middle of the ball so the outer part is smooth. It is a little tricky but try your best. Rest them on a piece of waxed paper and repeat the process until all the middle pieces are done. I made a dozen balls. Refrigerate for at least an hour.

4. When you’re ready to coat, melt your chocolate for 30 second intervals, stirring each time. When your chocolate is ready, take out the tray of brownies and prepare your sticks. Dip the stick in your chocolate then into your brownie ball. Then dip the ball into the chocolate and coat completely. Use the back of a spoon to smooth out chocolate if necessary. Place on your styrofoam board/pop stand and repeat the process until all pops are done.

5. Don’t think I forgot about the brownie edges that we left all by their lonesome. You have two choices as to what you want to do with them. You can either do nothing special and eat as is (EXCELLENT decision), or you can continue to make more pops. This time, just insert a stick into the middle of the square and dip into your chocolate. There is no need to shape it into anything and you can make these as big or small as you’d like. It’s another cute way to show off your baking skills!

Once again you can add sprinkles/toppings or more melted chocolate as decoration.

Enjoy and gimme some oven lovin’.

Greek Week: Baklava

The day has come! I’m finally sharing one of the world’s most loved desserts’ recipe. Though the traditional baklava is made with layers of phyllo dough, this recipe is much easier, cheaper, and amateur-friendly for all of my anxious and hungry readers. It just finished baking and the smell has invaded my home. My mouth is salivating as I write this. Warning — this is a very sweet and sugar-filled dessert! You’re in the wrong place if you’re someone that’s watching what you’re eating 🙂

I won’t lie, this is one of my sloppiest dishes. Lucky for me, it tastes a lot more delicious than it looks. Practice makes perfect, don’t forget that!

You’ll need:

  • 2 (8oz) cans of crescent dinner rolls (Pillsbury, store brand, etc.)
  • 3 cups walnuts, finely chopped
  • 1/2 cup sugar
  • 1 teaspoon cinnamon


  • 1 cup honey
  • 1/2 cup sugar
  • 4 tablespoons butter
  • 4 teaspoons lemon juice

Note — I like my baklava gooey and very moist. If you don’t like too much syrup, cut the glaze ingredients in half.


1. Preheat oven to 350 degrees.

2. Open one can of crescent rolls and press the dough on the bottom of a 13×9 pan. I used an aluminum one but any kind works. I like this one because I can just throw it away and not have to worry about the messy clean up! Make sure there are no gaps and even push up about half an inch on the side to create a bowl-type crust.

3. Bake in the oven for 5 minutes.

4. While the crust is baking, prepare the mixture. In a medium size bowl, combine the walnuts, sugar, and cinnamon. Mix well.

5. Spread the mixture evenly throughout the pan.

6. Open the other can of crescent rolls and roll out one big piece of dough. Place it on top of the walnut mixture and press out to the edges of the pan.

7. Using a sharp knife, score out lines length-wise and diagonally to create diamond shaped pieces. Set side.

8. In a small saucepan, bring glaze ingredients to a boil.

9. Poor half of the syrup evenly throughout the pan and set the other half in a small bowl on the side.

10. Bake for 20-25 minutes, depending on your oven and dough. Remove from oven when the crust is golden.

11. Spoon remaining syrup over the cooked baklava to soak in. Refrigerate, cut, and enjoy!

I would love to hear if any of you have made this or any other recipe I’ve provided. Let me know! And be sure to gimme some oven lovin’.