Super easy fruit dip

This fruit dip is extremely easy! I'm pretty sure anyone could make this dip! This dip is great when you're having a party and it's great finger food for a football Sunday! (That's why I made this!).

Ingredients: 

- 1 8 ounce package of cream cheese 

- 1 8 ounce jar of marshmallow puff

"Blend the ingredients together" (Pg. 40) I decided not to do this because I learned that if you blend the cream cheese by itself first then there will be less bumps in your dip. 

The first step is to whip your cream cheese by itself first until it looks light and fluffy. After it looks completely blended then you can add in the marshmallow puff and beat those together until everything looks blended completely. 

My favorite way to eat this dip is on strawberries it is so good! Thank you for tuning into my blog! Hope you have a great morning, afternoon or evening! 

Now tell me, what is your favorite fruit and would you try this dip on them?

   

Cheesecake bars

Hello Fellow Bloggers!

Today's treat are yummy Oreo cheesecake bars! These bars are super yummy, but be warned these are really sweet so one little piece could be enough! In the book it said "Press cookie dough into a 8 x 11 glass pan" (Pg. 32). But I didn't want to put it in that small of a pan because I didn't want the cheesecake bars to be too thick. 

Ingredients: 

- 1 log refrigerated chocolate chip cookie dough 

- 20 Oreo's, plus more for crushed topping 

- 2 8-oz bar cream cheese, softened 

- 1/2 cup sugar

- 2 large eggs

- pinch of salt 

- warm caramel for drizzling 

The first step is to line the baking dish with either parchment paper or aluminum foil and then press the log of cookie dough into the pan covering the bottom of the pan. I decided to use aluminum foil just because I ran out of parchment paper. 

 The next step is to put Oreo cookies on top of the cookie dough layer and just cover all the cookie dough, you may have to break some in half to fit them correctly. 

The next step is to make the cream cheese batter, now I kind of failed during this step but not completely, my mixture came out really bumpy this happened because I didn't whip the cream cheese before adding the other ingredients. But the bumpiness did not affect the outcome of the bars at all they still were good! After you make the cheesecake batter pour it on top of the Oreo's and cookie dough. 

The next step is to crush up some Oreo's and then shake them over the cheesecake batter and then put the cheesecake bars into the oven at 325 degrees for 40 minuets.

 The last couple of steps are super easy! After the bars come out of the oven place them into the fridge to cool for a few hours. Once they are completely cooled then take the bars out of the pan by using the aluminum foil and lifting them out of the pan and onto a cutting board. Then you have to take the foil of the bars and then heat up the caramel sauce for a few seconds in the microwave and then drizzle the caramel over the bars. 

Thank you for reading my blog! Hope you're having a great night, morning or afternoon and tune in next time. 

Now tell me do you enjoy cheesecake if so what topping would you use?

Chocolate Surprise Cupcakes

Hello Fellow Bloggers, 

Today's tasty treats are the super yummy and super easy chocolate surprise cupcakes! These cupcakes are great treats for parties or if you're just feeling like you need a little bit of sweets! In the book it said "Top each with about 1 1/2 tsp. of the cream cheese mixture and one cookie." but I didn't really want to add the Oreo inside the cupcake so I just skipped that step of the recipe.

Ingredients: 

• 1 Pkg. (2-layer size) chocolate cake mix
• 1 Pkg. (8 oz.) Philadelphia cream cheese, softened
• 1 egg
• 2 tbsp. sugar
• 1 1/2 cups thawed cool whipped topping

Before I started actually baking I made sure to have all my ingredients and to make sure that the cream cheese is softened this will make it easier to blend and avoid bumps in the cream cheese mixture, but don't worry if you do have some bumps it won't affect the outcome of the cupcakes.

So the first step is to prepare the batter as directed on the package and scoop them in to the cupcake pans.

The next step is to scoop the cheesecake batter on top of the cupcake batter and then use the remaining batter and cover the cheesecake batter. Then place them into the oven until baked.

A good way I know weather or not my cupcakes are baked all the way through is by sticking a toothpick in the center of my cupcakes and if it comes out clean then the cupcakes are done.  

After the cupcakes have cooled enough then you use the cool whip to frost the cupcakes. I decided to put the cool whip into a piping bag personally I like using a piping bag for my frosting (Little tip if you don't have any piping bags you can use a sandwich bag and put the frosting in there and cut the tip of the bag and it works perfectly).

The last step is to put them in the fridge to stay cool until ready to serve. I decided to serve my cupcakes to some of my friends and see what they said; 

Alix Chappell said "They are very good, the frosting is my favorite part."

Avery Oland said "Oh my gosh, so good!"

Ahron Abraham said "These are good! I especially like the frosting." 

Mackenzie Griswold said "This is really tasty."

Thank you for reading my blog now tell me; 

- What's your favorite method for frosting cupcakes? 

- Who would you share your cupcakes with? 

Pumpkin Roll

To my fellow bloggers,


Today's post goes hand in hand with the holiday season, I decided to make pumpkin roll. Pumpkin roll is a cake based dessert with cream cheese filling. I decided to choose this recipe because I've always loved pumpkin and pumpkin is a feel good type of dessert that is perfect for the holidays. In the recipe it says "Grease a 17 1/2 x 11 1/2 inch jelly roll pan." I decided not to use a jelly roll pan instead I was able to use a normal cookie sheet and grease it and add wax paper it made getting the cake of the pumpkin roll easier to get out of the pan and onto the towel. The ingredients for the pumpkin roll were:
For the cake:

 1 1/2 cup sugar

4 eggs

1/2 tsp. salt

1 1/2 tsp. cinnamon

1 cup pumpkin

1 1/2 tsp baking soda

1 cup + 2 tbl. flour

1 tsp. vanilla (Optional)

For the filling:

8 ounces light cream cheese

1 cup powdered sugar

1 tbl vanilla

1 tbl margarine

For the first step of the pumpkin roll you add the pumpkin, sugar and eggs in a bowl and beat them together. The recipe says to beat those ingredients for 3 minutes, but I did a little bit longer than three minuets just to make sure that I blended everything well, extra blending didn't effect the outcome at all.   

This is when the pumpkin mixture is completely blended together

The next step of this recipe is to prepare the pan and the recipe said to use a jelly roll pan but instead I used a regular cookie sheet and sprayed it with pam and put wax paper over it which would allow the cake to come out of the pan easier.

This is the cookie sheet with the wax paper on a big thing to remember is to make sure the wax paper is covering all sides of the pan

The next step of this recipe is to pour the batter evenly into the pan so that the cake bakes evenly. The cake only has to bake for 14 minutes or until golden brown.

This is the pumpkin batter somewhat being spread out evenly there are a few areas that aren't even but that won't affect the baking too much.

The next part of this recipe is to let the batter bake. While the batter is baking I decided to start the cream cheese filling. The cream cheese filling is probably the easiest part of the whole pumpkin roll, to start all you have to do is put all of the ingredients into the mixer and mix them all together and make sure to blend all the bumps in the cream cheese.

This is the cream cheese filling after being completely blended not sure if you can tell but there are still some bumps of cream cheese and butter in the filling but that's ok. After you're done blending you put it into a covered bowl and put it in the fridge.

The next part of this recipe is to let the pumpkin cake cool and then you need to lay out a very thin towel that has sprinkled powdered sugar on it, after the cake is cooled you need to flip it onto the towel this will be easy because I greased the pan and put down wax paper before pouring in the batter. After I put the pumpkin cake on the towel you have to carefully take the wax paper off of the cake it usually comes off pretty easy.

This is the thin towel with powdered sugar on it the wax paper is still on the pumpkin cake in this picture but it comes off really well.

After you get the wax paper off you have to roll the pumpkin roll up while being in the towel then place it in the fridge to let it cool down.

This is the pumpkin roll when it's rolled up then you place it in the fridge

The next step of this recipe is to let both the pumpkin roll and the filling completely cool, then you need to unroll the pumpkin roll and spread the filling over all of the pumpkin cake and after the filling is completely spread on the cake I rolled the pumpkin roll back up, I messed up a little bit and rolled the towel with the cream cheese filling so the towel stuck to the filling a tiny bit but not to bad but make sure to roll the cake then put it in saran wrap and put it back in the fridge. After it is cooled long enough I decided to slice it and serve.

- What is your favorite holiday dessert?



Vanilla wafer mini chessecakes

To my fellow bloggers,

Over the course of this project I will be trying out some of Philadelphia cream chesses best loved recipes. The first recipe I decided to give a shot was Vanilla wafer mini cheesecakes, I decided to pick this recipe because this recipe was simple and easy and allowed me to put my own little creative spin on it. Part of the directions said " Bake in preheated oven for 20 minuets or until set. Cool completely, then top with cherry pie filling. cover and refrigerate until ready to serve" but... I'm not one for fruity fillings so I decided to add my own fun little topping I decided to add a few chocolate chips on top of the cheesecakes.

Ingredients:

- 24 vanilla wafer cookies

- 3 (8 ounce) packages of cream cheese, softened

- 1 cup white sugar

- 3 eggs

- 1 teaspoon vanilla extract

- 1/4 teaspoon ground nutmeg

To begin making the mini cheesecakes you put the cream cheese and sugar in the mixing bowl and beat until it becomes smooth then beat in eggs one at a time until completely mixed, then add in the ground nutmeg and vanilla extract. Then blend all completely.

(This is the mixture when completely mixed)

The next step is to place the vanilla wafers in the bottom of cupcake papers

(These are the vanilla wafers in the bottom of the cupcake pans)

The next step is to scoop the batter on top of the vanilla wafers, to make this step easier I was taught to use a mini ice cream scoop and put two scoops of batter on the vanilla wafers. Then with the extras I added batter to the cheesecakes I thought could have used some extra batter. Last I added a few chocolate chips on top of the cheesecakes (I only did a few because my mom wanted regular cheesecakes)

(These are the cheesecakes once completely filled)

I noticed that on all the cheesecakes the cupcake wrappers kind of bent into the cheesecakes when I put the batter into the cupcake wrappers I'm not entirely sure why that happens. The next step is to place them in the oven for 20 minuets or until completely set up. When the timer goes off let the cheesecakes cool completely and then place them in the fridge until you're ready to serve them.

     

(These are the cheesecakes baked and cooled)

In my opinion these cheesecakes were just as good as normal sized cheesecakes but half the work! I would recommend this recipe to any of you guys! My favorite were adding the chocolate chips on top!

• Does anyone know why the cupcake wrappers bent into the batter?

• What topping would you put on to these cheesecakes if you were to make them?