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.
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’.

Mini Corn Dog Muffins

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The first time I made these guys was only a couple of months ago. We had just moved and we were hosting our new neighbors for dinner. I didn’t have much time before they were scheduled to come over, so I was glad I found this recipe that only needed 15 minutes for both prep and cook time.

Feel free to use your own cornbread recipe if you have one. I like the box for its convenience and speed. If you do have your own, please share in the comment section! I’d love to try it out.

You’ll need:
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  • Cornbread/muffin mix (and its needed ingredients)
  • 4 hot dogs

Step 1:
Preheat oven to 400 degrees.

Step 2:
Prepare the cornbread mix as instructed. I first whisked the egg then added the milk to form the batter.fullsizerender_1fullsizerender_3fullsizerender_4

Step 3:
While the mixture is setting, cut each hot dog into 5 equal pieces. You should have 20 pieces in all.image1image2Step 4:
Spray your muffin tin with nonstick spray, then fill each cup with batter about 2/3 of the way.
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Step 5:
Insert one hot dog piece into the middle of each cup, pressing it down until the mixture surrounds it.image4

Step 6:
Bake for 10 minutes.
image5Remove them from the pan to cool. I suggest you eat them warm, but let’s be serious. These little guys are delicious at any temperature. You can serve them with ketchup, mustard, or nothing at all.
image6Eat up, buttercup, and 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.
image4Step 7:
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’.

Goldfish Pumpkin Treats

image3Here’s another Halloween inspired treat you can make for your house party or classroom fiesta. It’s just as easy as the mandarin and Frankenstein goodies I posted this week, so grab the supplies and let’s get started!

You’ll need:
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  • Goldfish crackers
  • Party baggies (4″x6″)
  • Black permanent marker

Step 1:
Decorate your bags. Again, you can decide what faces you want to make. They can be scary, funny, cute, ugly, whatever. My suggestion: draw the face toward the bottom of the bag so it becomes centered when you fill it. If you draw it in the middle or toward the top, the eyes will get hidden when it is tied.

image2Step 2:
Fill them! Leave about 1.5 inches from the top so you can tie it off. If you don’t have twisty ties, you can use string, ribbon, tape, etc.
image4How easy is that?! You can find the bags from Party City, Michaels, Amazon, or any other place that sells Wilton baking products. There are also other sizes you can use instead if you want to make them bigger/smaller.

I’d love to know if you create any of these Halloween treats! Send me pictures and be sure to gimme some oven lovin’.

 

 

Healthy Halloween: Frankenstein Fruit Face

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Here’s another easy, last minute Halloween snack. I saw this idea on pinterest (of course), but decided to substitute the marshmallows for stickers to make this a truly healthy treat. You can make either version and munch away!

This works with any size cup. I got 12oz cups and matching lids from Party City, but they do also sell 9oz, 10oz, 16oz, etc. Of course, the bigger the cup, the more grapes you’ll need. For reference, I made 15 cups and needed 2 bags of grapes, and if I had more I would have used them to really fill the cups to the top.

You’ll need:
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  • Green grapes
  • Black permanent marker
  • Plastic cups with lids
  • White circle stickers

Step 1:
Insert your stickers on the inside of the cup, about a third of the way from the top. If you can’t find circular stickers, you can do what I did and make them. I traced a quarter on label paper and cut it out. It took a while to make 30 eyeballs, but I think they came out perfectly.
fullsizerender_2Step 2:
On the outside of the cup, draw eyes and a smile with the marker.

Step 3:
Fill the cup with grapes!

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Aren’t these cuties? Gimme some oven lovin’.

Healthy Halloween: Jack-o-lantern Mandarins

My nephew is having a Halloween party at school and I wanted to contribute a healthy snack for his friends. This is quite possibly the easiest thing I’ve put on my site. So much so that I didn’t want to take pictures because it’s almost silly to have them.

This is the first of a few last minute Halloween-themed treats coming up. I also have some more food-related goodies I will be sharing in the near future. Perhaps I will make a new holiday inspired treats segment that you can follow for all sorts of events. We’ll see!

You’ll need:
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  • Mandarines/tangerines/clementines/oranges
  • Sharpie/permanent marker

Step 1:
Decorate. The end.img_6819Just kidding. But seriously. That’s it! Draw little faces on each piece of fruit to resemble mini jack-o-lanterns. You can make them as happy/sad/angry/scary as you wish.

Easy enough, right? Good. Now gimme some oven lovin’.

Buffalo Chicken Quesadillas

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If I could pick one thing to eat every single week, it would definitely be buffalo chicken. I’m not sure why, especially since I only got into spicy-ish food in the last couple of years. Yet, for some reason, it’s my go-to in most restaurant outings, and one of my favorite things to make at home.

Today’s recipe involves a slow cooker. I bought a cheap little thing a long time ago, and while it gets the job done, I can’t wait until we get the gem we added to our wedding registry. I’m not sure when my surprise bridal shower is, but I sure do hope it’s soon so we can get all of our new goodies!

As always, this recipe is very customizable. I only put chicken and cheese, but you can easily add more ingredients. You can also make them with any kind of tortilla you wish: flour, corn, wheat, multigrain, gluten free, etc.

You’ll need:
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  • 1 lb chicken breast
  • 1 cup buffalo sauce (my favorite is Frank’s)
  • Shredded taco or Mexican blend cheese
  • Tortillas
  • Slow cooker

Step 1:
Slow cook your chicken with the sauce! Since my cheap little guy doesn’t have settings, I just put the chicken in and wait a while. If you have a regular cooker, set it for low and cook the chicken for about 3-4 hours (until it’s soft enough to shred with a fork).
Note – if you don’t have a slow cooker, you can just buy rotisserie chicken and shred that instead. Then put it in a bowl or bag and add the sauce to coat.
img_6614Step 2:
Shred the chicken and cook it for another 30 minutes in the sauce. This is where the chicken really soaks in the juice.
fullsizerender_1fullsizerender_3Step 3:
Here comes the assembly. Start with toasting one side of your tortilla for about 10-15 seconds on low-medium (mostly low) heat.
fullsizerender_2Step 4:
Flip the tortilla to toast the other side. At this time, add your cheese. The amount is purely based on preference. I like an even proportion of cheese and chicken, whereas my fiancé likes less cheese. You decide. I usually put about 1/4 cup for mine.
image1Step 5:
Add the chicken on one half of the tortilla. Again, as much or as little as you want. Flip the other half over to make a semi-circle.
image2Step 6:
Toast both sides. I like the tortillas to be a tad bit crispy, so I make sure I press down and flip it around a couple of times until it starts browning. If you decide to do this, make sure to put your spatula on the open side and flip upward so the chicken doesn’t go flying out. Doing this may still cause some stragglers, but that’s okay.
image3image4Serve with your choice of dipping. I eat mine with a mixture of ranch and Frank’s red hot sauce. Bleu cheese, sour cream, and alone are also popular choices.
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I love making a big batch of chicken and eating it for several meals. Though I mostly make quesadillas, it also tastes good with mashed potatoes or rice. Try it! And gimme some oven lovin’.

Autumn Apple Slices

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Well, it’s been a while. Since the last time I posted, the following has happened:

  • I have a nephew! And in a few weeks I’ll have another!
  • I’m engaged!
  • I bought a house!
  • I adopted a kitty!

Lots of exciting changes. I’m really looking forward to the near future! But for now, let’s get back to business.

It’s fall which means it’s officially the season of apple picking. Here’s a quick and easy way to eat that delicious fruit in style.

You’ll need:

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  • Your choice of peanut butter
  • Apples
  • Chocolate chips (I use Nestle’s milk chocolate morsels)
  • Shredded coconut (I use Baker’s sweetened angel flakes)

Step 1:
Slice them bad boys. You can make them as thick or thin as you want. I cut mine about 1/4in thick. I used small red delicious apples and had no corer, so excuse how uneven and unprofessional this looks (don’t judge me).

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Step 2:
Spread yo’ peanut butter. I like creamy but chunky works too. From here on out, the amount is completely based on preference. I enjoy an even proportion of pb and apple, so it depends on how thick I make my slices.

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Step 3:
Add the coconut. Do you like a lot of coconut? Pile it on. Do you like a little bit of coconut? Sprinkle it on. You do you.

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Step 4:
Top with chocolate chips. I like to make sure I get at least 2 chips per bite, so I put quite a bit. If you’re trying to be healthier, use fewer.

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Yum.

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Let’s hope I continue to keep up with this. Gimme some oven lovin’.

Trip Recap

Hello friends. I am back from the cruise and have some pictures to share with you. I love exploring new places so I had a great trip. I ate more this time than I did last year, but I won’t lie; I forgot to take pictures of soo many meals. It’s okay! I did photograph food that we never had before (alligator fritters and frog legs, AHH!), so you’ll be able to get a small glimpse of what our week was like.

Warning: the quality of these pictures isn’t the best because of all of the crazy lighting. Womp womp.

Breakfast:

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A croissant and bacon every morning with a beautiful view. Doesn’t get better.

Appetizers:

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Delicious bread with every meal.

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Shrimp, seared ahi tuna, and salmon tartare. YUM.

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Steak quesadilla with black beans, cheese, corn, sour cream and guacamole.

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ALLIGATOR FRITTERS!!!

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French onion soup.

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Frogs’ legs. UGHHH not a fan.

Entrees:

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Panko fried jumbo shrimp with curly fries.

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Pasta carbonara with chicken.

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Jerk chicken and fried rice.

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My favorite meal of the whole trip: bacon mac and cheese with chicken.

Desserts:

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Chocolate lava melting cake with vanilla ice cream.

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Baked apples and cream on puff pastry with caramel sauce.

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Cheesecake with strawberry topping.

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Fruit plate.

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Creme brulee; the best!

And now some pictures of me being silly during one of our days.

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I told you I had fun. Gimme some oven lovin’.

Fourth of July Cupcakes

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Happy Birthday, America!

Okay, so I lied. I said I wasn’t going to post any more holiday desserts, and I had no intention of doing this, but since I made these bad boys for today’s BBQ I figured I would at least share what I did.

They’re mini, and adorable, and yummy, and cheap, and easy.

You’ll need:

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  • 1 box of white cake mix
  • 1 cup water
  • 1/3 cup oil
  • 3 eggs
  • Frosting
  • Gel food coloring
  • Sprinkles (optional)

Steps:

1. Preheat oven to 350 degrees.

2. Follow the directions that are on the back of the cake box. If you really wanted to do a red, white, and blue theme then I suggest actual white cake and not funfetti like I did.. but funfetti is my favorite, and that’s what I chose, so buzz off!

Anyway, once you mix all of the ingredients, evenly distribute the mixture into two other bowls (three in total). Add blue gel to one, red gel to another, and leave the third one untouched. The darker you want your cake, the more gel you add. It’s simple.

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3. Line your cupcake holders. I used mini molds but you can use whatever size you like. Take a small amount of each color and fill the liners 2/3 of the way. I used about 3/4 of a teaspoon of each color and layered them.

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4. Take a toothpick and swirl the colors a little to give the cupcake a cool, marble effect. Don’t mix too much! You just want to blend the edges of the colors together.

5. Bake until the cupcakes are cooked. For my minis, I put them in for about 13 minutes. If you are using other molds, follow the time on the back of the box.

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6. Once the cupcakes are out and cooled, it’s time to frost! I whipped the frosting then piped it on. Some cupcakes even got some festive sprinkles. This last part is completely up to you. Have fun with them.

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Have a wonderful, safe Independence Day! Gimme some oven lovin’.