CHOCOLATE CHIP MINI CHEESECAKE

INGREDIENTS
CRUST

1. 1 cup graham crackers crumb
2. 3 tablespoon unsalted butter, melted
3. 2 tablespoon light brown sugar
4. 1/2 teaspoon ground cinnamon

CHEESECAKE

1. 12 ounces cream cheese, softened
2. 1/2 cup granulated sugar
3. 1/4 cup light brown sugar
4. 2 eggs
5. 2 tablespoon Greek yogurt
6. 1 1/2 teaspoon vanilla extract
7. 2/3 cup semi sweet mini chocolate chips

CHOCOLATE GANACHE

1. 2/3 cup semi sweet mini chocolate chip
2. 1/3 cup heavy cream

WHIPPING CREAM

1. 1/3 cup heavy whipping cream
2. 1 tablespoon light brown sugar
3. 1/2 teaspoon vanilla extract

TO DECORATE

1. Chocolate sauce - optional
2. Graham cracker crumbs - optional

INSTRUCTIONS

TO MAKE CHEESECAKE:

1. Preheat the oven to 350F. Spray a cheesecake pan with cooking spray or line a muffin pan with 12 muffin liners, set aside.
2. In a medium dish combine graham cracker crumbs, melted butter, light brown sugar and ground cinnamon. Spread evenly in the cheesecake or muffin pan and press.
3. Put cream cheese, granulated sugar and light brown sugar in a large dish and mix, medium speed, until it gets creamy, then add eggs,
4. Greek yogurt and vanilla and mix until well combined. Stir in chocolate chips.
5. Spread over the graham cracker layer and bake for 13-15 min, turn the oven heating off, leaving the door open and leave the cheesecakes for 5 more minutes.
6. Take them out of the oven to cool completely, then take them out of the cheesecake pan and remove the muffin liners. Leave them in the fridge for 2-3 h.

TO MAKE CHOCOLATE GANACHE:

1. Put heavy cream in a pan and heat it on medium heat. Remove before it boils. Add chocolate chips. Cover it.
2. Leave for about 4 minutes, for the chocolate chips to melt. Stir until you get fine chocolate ganache. Spread evenly over the cheesecake.

TO MAKE WHIPPING CREAM:

1. In a medium dish mix heavy cream with an electric mixer, medium speed, add brown sugar and vanilla and mix until stiff peaks form.
2. Top with whipped cream. Drizzle with chocolate sauce. Spread graham cracker crumbs.

For more detail sweetspicykitchen

PEANUT BUTTER MUDDY BUDDY COOKIES

INGREDIENTS

1. 1 stick unsalted sweet cream butter, softened 1/2 C
2. 1/2 C peanut butter
3. 1/2 C light brown sugar
4. 1/2 C sugar
5. 1 egg
6. 1 1/2 C flour
7. 1/2 tsp baking soda
8. 3/4 tsp baking powder
9. 1 C Nestle milk chocolate chips
10. 1/2 tsp canola oil
11. 1/2 C powdered sugar

INSTRUCTIONS

1. Preheat the oven to 350 degrees
2. In a large bowl, mix together the flour, baking soda and baking powder
3. Using a standing mixer, cream together the butter, peanut butter, and both sugars until cream and combined
4. Mix in the egg until blended
5. Gradually mix in the flour until combined
6. Using the ice cream scooper, scoop some dough into your hands and roll into a ball
7. Place the cookie dough balls onto the cookie sheet
8. Take the bottom of a glass and lightly press down onto the cookies to get round disks.
9. Bake for 8-10 minutes
10. Once baked, let the cookies cool for a few minutes before transferring to a wire rack
11. Using a bowl, melt together the chocolate chips and oil in intervals of 30-45 seconds
12. Scoop melted chocolate into the piping bag
13. Cut off the tip of the piping bag and pipe dollops of chocolate into the middle of the cookie
14. Let the chocolate completely harden

For more detail kitchenfunwithmy3sons

Cranberry Bliss Bars

INGREDIENTS

Blondie Layer:

1. 3/4 cup 1 1/2 sticks salted butter, cubed
2. 1 1/2 cups packed light brown sugar
3. 2 large eggs
4. 3/4 teaspoon vanilla extract
5. 2 1/4 cups all-purpose flour
6. 1 1/2 teaspoons baking powder
7. 1/4 teaspoon salt
8. 1/8 teaspoon ground cinnamon
9. 1/2 cup dried cranberries
10. 6 ounces white baking chocolate, coarsely chopped

Frosting:

1. 1 package (8 ounces cream cheese, softened)
2. 1 cup powdered sugar, sifted
3. 6 ounces white baking chocolate, melted
4. 1/2 cup dried cranberries, coarsely chopped
5. 1 teaspoon grated orange zest (optional)

INSTRUCTIONS

1. Preheat the oven to 350 degrees. Spray a 9x13-inch baking dish with nonstick spray or line with parchment paper.
2. Prepare the blondie layer: In a medium bowl, melt butter for one minute in the microwave or until melted; stir in brown sugar. Pour the butter and sugar into a large bowl and let cool to room temperature. Use an electric mixer to beat in the eggs and vanilla. In a separate bowl, whisk together the flour, baking powder, salt and cinnamon; gradually add the dry mixture to the butter mixture. Stir in the cranberries and chopped chocolate (batter will be thick).
3. Spread the blondie batter into the prepared pan. Bake for 18-21 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool completely on a wire rack.
4. Prepare the frosting: In a large bowl, use an electric mixer to beat the cream cheese and powdered sugar until combined. Gradually add half of the melted white chocolate; beat until blended. Frost brownies. Sprinkle with chopped cranberries. Drizzle with remaining melted white chocolate. Let the frosting set (speed this up by throwing them into the fridge) then cut into bars- square or triangle-shaped. Store in the refrigerator until ready to serve.

For more detail the-girl-who-ate-everything

Easter M&M Cookies

image credit crazyforcrust

INGREDIENTS

1. 1/2 cup 113g unsalted butter, softened
2. 3/4 cup 129g brown sugar, packed
3. 1 teaspoon vanilla extract
4. 1 large egg
5. 1 box 3.4 ounces/96g Instant Vanilla Pudding Mix
6. 1/2 teaspoon baking soda
7. 1/4 teaspoon salt
8. 1 1/4 cups 155g all purpose flour
9. 1 cup 195g pastel colored M&Ms
10. 1/2 cup 76g pastel sprinkles

INSTRUCTIONS

1. Note: This dough requires chilling.
2. Cream butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a hand mixer.) Mix in egg and vanilla until smooth. Add pudding mix, baking soda, and salt. Mix until combined. Mix in flour, then stir in sprinkles and M&Ms.
3. Scoop 2 tablespoon balls of cookie dough onto a cookie sheet covered with parchment or a silpat baking mat. There’s no need to space them out, you’re going to chill them. Cover and chill for at least 30 minutes.
4. Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats. Place chilled cookie dough balls 2” apart on cookie sheet. Bake 9-11 minutes or until the edges just start to turn brown. Cool 5 minutes on cookie sheet before transferring to a rack to cool completely. Store in an airtight container for up to 4 days or freeze for up to one month.

For more detail crazyforcrust

Gooey Butter Chocolate Chip Shortbread Bars

image credit averiecooks

INGREDIENTS:

Shortbread Crust

1. 1/2 cup (1 stick) unsalted butter, very soft
2. 1 cup all-purpose flour
3. 1/3 cup confectioners’ sugar
4. 1 tablespoon cornstarch
5. 1 teaspoon vanilla extract
6. 1/2 teaspoon salt

Filling

1. 2 tablespoons light-colored corn syrup
2. 1 tablespoon water
3. 2 teaspoons vanilla extract
4. 1/2 cup (1 stick) unsalted butter, very soft
5. 3/4 cup granulated sugar
6. 1/2 teaspoon salt
7. 2 large eggs
8. 1 cup all-purpose flour
9. 3/4 cup semi-sweet mini chocolate chips, plus about 2 tablespoons for sprinkling over the top (mini chips highly recommended although regular sized chips may be substituted if absolutely necessary)

DIRECTIONS:

1. Preheat oven to 350F. Line an 8-inch square baking pan with aluminum foil and spray with cooking spray; set aside.
2. Shortbread Crust – To the bowl of a stand mixer fitted with a paddle attachment (or large bowl and electric mixer), add all ingredients and beat on low speed until combined and a dough forms, about 3 to 4 minutes. Turn dough out into prepared pan in an even, smooth, flat layer, using a spatula or your fingers to smooth it. Pierce crust with a fork in a dozen places so steam can escape while it bakes. Bake for 12 to 13 minutes, or until crust has just barely set. It should not be golden or browned and should still be white, but crusted over and set. While crust bakes, make the filling.
3. Filling – To a small bowl, add the corn syrup, water, vanilla, and stir to combine; set aside.
4. To the bowl of a stand mixer fitted with a paddle attachment (or large bowl and electric mixer; the same bowl you already used is fine, just wipe it out with a paper towel), add the butter, sugar, salt, and beat on medium-high speed until smooth and combined, about 2 to 3 minutes.
5. Stop, scrape down the sides of the bowl, add the eggs, and beat on medium-high speed until smooth and combined, about 2 minutes.
6. Stop, scrape down the sides of the bowl, add half the flour, half the corn syrup and water, and beat on low speed until smooth and combined, about 1 minute.
7. Add the remaining flour, remaining corn syrup and water, and beat on low speed until smooth and combined, about 1 minute.
8. Add the chocolate chips and beat on low speed until just combined, about 30 seconds.
9. Turn filling out over crust (I didn’t wait for crust to cool) in an even, smooth, flat layer, using a spatula to smooth it.
10. Evenly sprinkle with about 2 tablespoons chocolate chips.
11. Bake for about 23 to 25 minutes, or until edges have set, the center is mostly set (some jiggle is fine), and the top has a few light golden brown spots. Don’t overbake or they won’t be as gooey. Allow bars to cool in pan on a wire rack for at least 2 hours before slicing and serving. Bars will keep airtight at room temp for up to 1 week.

For more detail averiecooks

Best-Ever White Chocolate Cranberry Macadamia Nut Cookies

image credit thebakingchocolatess

Ingredients

1. 1 cup unsalted butter 2 sticks, room temperature
2. 1 cup dark or light brown sugar packed
3. 3/4 cup granulated sugar
4. 2 large eggs
5. 1 tablespoon vanilla extract
6. 3 cups all-purpose flour
7. 1 teaspoon baking soda
8. 3/4 teaspoon salt
9. 1 1/2 cups Ghiradelli White Chocolate Chips or white chocolate chunks, chopped
10. 1 1/2 cup dried cranberries
11. 1//2 cup coarsely chopped roasted salted macadamia nuts approx. 4 1/2 ounces

Instructions

1. Heat oven to 350°F.
2. Beat sugars, butter, vanilla and eggs in large bowl with electric mixer on medium speed until light and fluffy.
3. Stir in flour, baking soda and salt until just incorporated. (dough will be stiff).
4. Stir in white chocolate, nuts and cranberries.
5. Using small cookie scoop, drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
6. Bake 10 to 12 minutes or until light brown.
7. Cool 5 minutes; remove from cookie sheet to wire rack.
8. Cookies stay fresh when kept in a sealed container at room temperature for 3 - 4 days, or can be frozen for up to two months.

For more detail thebakingchocolatess

Mississippi Mud Cookies

image credit ihearteating

INGREDIENTS

1. 1 cup butter
2. 1 1/2 cups brown sugar (packed)
3. 1 large egg
4. 1 egg yolk
5. 1 teaspoon vanilla extract
6. 2 1/2 cups all-purpose flour¹
7. 1/3 cup unsweetened cocoa powder
8. 1 teaspoon baking soda
9. 3/4 teaspoon kosher salt²
10. 1/2 cup chopped pecans
11. 4 ounces chopped semisweet baking chocolate
12. 1/2 cup mini marshmallows

INSTRUCTIONS

1. Preheat oven to 375 Line baking sheets with parchment paper or silicone baking mat.
2. Melt butter in a large heavy saucepan.
3. Remove from heat, and stir brown sugar into melted butter.
4. Let stand 5 minutes.
5. Add egg and egg yolk; stir to combine.
6. Stir in vanilla extract.
7. Add flour, cocoa powder, baking soda, and salt. Stir until just combined.
8. Stir in pecans and chopped chocolate just until incorporated.
9. Using a medium cookie scoop (1.5 tablespoon), drop scoops of dough 2 inches apart on prepared cookie sheet.
10. Bake for about 6 minutes.
11. Gently press 3 marshmallows into the top of each cookie.3
12. Continue to bake for 2-3 minutes, or until the edges of the cookies are set.
13. Let cool on cookie sheet for 5 minutes.
14. Remove to wire rack to finish cooling.

For more detail ihearteating