Mini Apple Crumb Cheesecakes

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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:
fullsizerenderCrust:

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

fullsizerender_2Filling:

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

fullsizerender_1Topping:

  • 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.
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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).
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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.

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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.
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Add a layer of apple pieces.
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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’.

No Bake Cookie Dough Bombs

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We all love bite size desserts, don’t we? Especially when they’re coated in chocolate. Give. Me. All. Of. Them. Now I don’t know about you, but I’m guilty of eating raw dough by the spoonfuls. Cookie dough, brownie batter; you name it, I lick it. The good thing about this recipe is the lack of egg, making it safe to eat! You’re welcome!

You’ll need:

  • 2 cups flour
  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 1 tablespoon vanilla
  • 2 teaspoons milk
  • 1 cup of mini chocolate chips
  • 3/4 cup softened butter
  • Pinch of salt
  • Meltable chocolate coating

Step 1:
In a mixer, blend the butter, brown sugar, and white sugar until creamy.
fullsizerender_1Step 2:
Add the vanilla and milk and continue beating.
fullsizerender_3Step 3:
Mix the salt and flour and pour into the mixer, one cup at a time. Be sure to scrape the edges in between to really get everything blended.
fullsizerender_4Step 4:
Fold in the chocolate chips.
image1Step 5:
Freeze the mixture for about 20-30 minutes. I put mine in a separate container to keep the remaining dough frozen until I’m ready to use it again.
image3Step 6:
After the mixture has stiffened a bit in the freezer, use a melon baller or spoon to scoop out dough, and roll between your palms to create balls. I make them about 1in but you can make them bigger if your bites aren’t as small as mine.
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Freeze again! This step will really help make the balls stay in their shape when dipped into the chocolate, so put them back in for another 10-15 minutes.
image5Step 8:
Melt your chocolate. Then roll each ball to coat completely. Let it harden on a piece of wax paper.image8
While the chocolate is still melted, you can top each “bomb” with sprinkles, chocolate chips, crushed nuts, shredded coconut, etc. Or you can just leave them as they are.

Take a bite! And gimme some oven lovin’.

Cheesy Garlic Pull Apart Biscuits

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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:
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  • 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’.

Buttery Lemon Shrimp

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I have to start off this post with wishing my favorite brother in law a very happy birthday. I hope your 29th year is anything and everything you could possibly want. Here’s to many more birthday celebrations, you silly fadidi. 🙂

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Moving on, today’s recipe is a juicy cuisine that can be eaten alone or paired with some of your favorite dishes. This buttery lemon shrimp does not require many ingredients and will have your belly full in just minutes.

You’ll need:

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  • 1.5 lbs of cooked, frozen shrimp
  • 1 lemon
  • 1 stick unsalted butter
  • seasoning of your choice (lemon zest, italian, etc)

Steps:

1. Preheat oven to 350 degrees and line a cookie tray with aluminum foil.

2. Cut your butter into pieces and spread on tray. Place in the oven for about 2-3 minutes, or until butter is melted.

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3. Slice your lemon into two. Peel one half, then slice both halves into 1/4in slices. I think peeling half ensures that your shrimp doesn’t become too bitter. It’s a good mix. Spread your slices over the butter that is on the tray.

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4. Place shrimp over the lemon slices in one layer.

5. Top with your seasoning. I used about 1tbsp of lemon zest seasoning. Use whatever and however much you like.

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6. Bake for 12-15 minutes.

7. Using a spoon, mix the shrimp around in the tray to get them completely covered in the butter/lemon/seasoning mixture, then serve!

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As I said, you can eat alone or use as an add on. It’s great on top of pasta, rice, or salad. Get creative and gimme some oven lovin’.

Toffee Wafer Dessert

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Well, the heat wave finally broke. Yet I still find myself finding ways to try and keep cool. Today was no exception.

This cake dessert thingy reminds me very much of the candy bar Butterfinger. Maybe it’s the toffee bits? Maybe it’s the orange tint of the sugar wafers? Whatever it is, the taste is a lighter, cooler version of that crunchy, chocolaty goodness. It’s gooey-er than actual cake, firmer than pudding, and as delicious as… something that’s super delicious.

You’ll need:

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  • 3 cups of vanilla sugar wafers, crushed (9oz package)
  • 2 cups powdered sugar
  • 2 eggs
  • 2 tbsp vanilla
  • 2 tbsp cocoa powder
  • 1 cup butter, melted
  • 1 container Cool Whip (8oz), thawed
  • 1/2 cup Heath toffee bits
  • 1/2 cup pecans, crushed
  • 1/8 tsp salt

Steps:

1. Crush your vanilla sugar wafers. Spread about 1 1/2 cups along the bottom of a 13×9 pan. Put the rest in a medium size bowl. If you wish to top the cake with some as I did, save about 1/4 cup and set aside.

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2. In the medium bowl that now has the wafers, add the sugar, vanilla, cocoa powder, melted butter, salt, and eggs. Be sure to beat the eggs in a separate bowl very well before adding them to the rest of the ingredients. Whisk everything together until a pudding-like substance forms.

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3. Crush your pecans. You can choose to toast them before adding if you’d like (bake for about 30 minutes in 1 tbsp of butter at 250 degrees). Or you can just drop them in, as is, as I did.

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4. Using a spoon, plop the mixture onto the wafer coated bottom. Then, using the back of the spoon, spread it out evenly.

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5. Repeat the previous step with the Cool Whip.

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6. If you saved some sugar wafers earlier, sprinkle them onto the top of the dessert at this time. Add the toffee bits also, then refrigerate for at least 2 hours before serving.

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Gimme some oven lovin’.

Cheddar Bay Biscuits

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I can’t even remember the last time I went to Red Lobster, but their biscuits are not anything I can forget. If it were acceptable to go in and just stuff my face with those and a diet coke, I totally would. Unfortunately, that’s looked down upon. Or so they say. Weird.

Today’s recipe is a remix of those mini bites of goodness. While it’s not the exact recipe, and these do not taste exactly the same, they are still delicious and still worth making.

You’ll need:

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  • 2 cups of Bisquick mix (or your own recipe)
  • 2/3 cup shredded cheddar
  • 1 tsp dried parsley
  • 1/2 tsp garlic powder
  • 1/2 tsp Italian seasoning
  • 1/2 cup cold water
  • 1/4 cup butter

Steps:

1. Preheat oven to 450 degrees.

2. Combine Bisquick mix, water, and cheese in a bowl. If you want to make your own Bisquick like I did, you’ll need 2 cups flour, 3 tsp baking powder, 2 tbsp butter, 1/2 tsp salt for this recipe. This mixture will turn into dough that will need a good amount of kneading, so work hard.

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3. Divide your dough into 10 equal pieces. Press each into a flat piece that is about 1in thick (you can either make squares or circles). Place on a nonstick or aluminum covered tray.

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4. Melt butter and mix in the spices. Liberally brush over each biscuit with the liquid. Place the cup aside because we will use more of the butter afterward.

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5. Bake for about 8-10 minutes, or until the tops are golden brown. Once cooked, brush over each biscuit with more butter.

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The inside is nice and moist, and perfect for another slab of butter.

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You can also put some more cheese on each biscuit prior to putting them in the oven.

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I said this recipe was delicious, not healthy. Gimme some oven lovin’.

Oatmeal Chocolate Chip Cookies

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You’ll need:

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  • 3 cups oatmeal
  • 2 eggs
  • 2 cups AP flour
  • 1 cup butter (2 sticks), softened
  • 1 cup white sugar
  • 1 cup brown sugar, packed
  • 1 cup chocolate chips
  • 1 tbsp baking powder
  • 1 tbsp cinnamon
  • 1 tsp vanilla extract
  • 1 tsp salt

Steps:

1. In an electric mixer, combine butter and both types of sugar. Once blended, add eggs and vanilla. Wooooosh.

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2. In another bowl, join together flour, baking powder, and cinnamon, and salt. Slowly pour into the mixer.

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3. Add the oats and chocolate chips. Cover in plastic wrap and refrigerate for about an hour.

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4. Preheat oven to 375 degrees.

5. On a parchment covered cookie sheet, scoop 1in balls and place with adequate space between each.

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6. Bake for about 9 minutes and remove cookies from sheet right away. Bake for longer if you prefer your goodies a bit crispier/browner.

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Try to not eat them all at once.

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Gimme some oven lovin’.

Devil’s Paradise

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I think it’s only fair that Oreo start sponsoring me. I mean, I eat these cookies almost daily and include them in a recipe at least once a week. I could probably do an Oreo themed month, post multiple recipes per day, and still need more time before I run out of ideas. How can you go wrong with chocolate and cream? Trick question — you can’t!

Anyway. Despite some past posts of mine, I’m actually not the biggest fan of cake. Brownies? I can eat all day, everyday. But cake? Ehhh. And even though I love chocolate, devil’s food is my least favorite flavor. Since Oreos make anything and everything better, these two ingredients are coming together to make a delicious, super rich dessert that will more than likely satisfy any chocolate craving you could imagine.

The name of this dessert is odd. It is called Devil’s Paradise for no reason other than because of my brother. He came to visit this weekend so I gave him a bite and asked what name came to mind. This was his response. I gave him a weird glance and he reciprocated with a look of confidence. I rolled my eyes, said okay, and, well, here we are.

You’ll need:

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  • 1 box of Devil’s food cake mix
  • 1 egg
  • 1 stick of unsalted butter, softened
  • 18 Oreos
  • 1 cup chocolate chips
  • 1 can of sweetened condensed milk (14oz)

Steps:

1. Preheat oven to 350 degrees. Now you can also line the inside of a pan with foil and spray with nonstick baking spray.

2. Combine cake mix, egg, and butter in a big bowl. Use a fork, or even your hands, to mix these completely until they turn into a soft dough-like texture.

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3. Spread out the mixture then evenly knead it so there are no empty spaces.

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4. Crush up your Oreos and layer them on top of the cake.

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5. Pour the milk over the Oreo layer.

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6. Top with chocolate chips. Even though the recipe calls for 1 cup, you can always add more (or less). I won’t judge you.

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7. Bake for about 22-25 minutes. Let it cool then whip out a fork.

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Gimme some gooey oven lovin’.

Popcorn Treats

Now that I’ve rested up after my vacation, it is time to get back to business! Today’s recipe is quick and easy and makes for a delicious remix on a snack that I know many of us enjoy — popcorn!

This was actually inspired by a recent visitation I had with my sister and family. I went to visit her a few days ago and we made Rice Krispies treats. They were yummy, as you will see in the pictures below. She was a sport and stayed patient as I took pictures of each step like I do with the rest of my posts.

I decided not to make an entry based off of that, however, since it was the regular cereal box recipe that we followed. Instead, I created my own today that mimicked our steps. Popcorn treats are very similar with the exception of the cereal, of course. And some other ingredients that I plopped in there. Let’s begin.

You’ll need:

  • 1 pack of microwaveable popcorn, popped
  • 1 tbsp unsalted butter
  • 1 2/3 cup mini marshmallows
  • 1/4 cup mini chocolate chips
  • sprinkles (of your choice)

Steps:

1. In a large pot, melt butter over medium/low heat.

2. Once melted, add marshmallows and stir until creamy. Remove from heat.

3. Add popcorn, chocolate chips, and sprinkles (as many as you’d like), and fold gently until combined. Pro tip — make sure you take out any kernels that did not pop. You don’t want those sneaking into your mouthfuls and breaking your teeth!

4. Line a baking sheet with parchment paper and spread popcorn mixture evenly on top. If you find that it is very sticky, spread butter on the back of the spoon to ease the job. I added some more sprinkles and chocolate chips at the end 🙂

5. Let sit for about 10 minutes or until the marshmallow hardens. Then dig in!

Gimme some oven lovin’.