Archive | August, 2015

Apple Cheesecake Bars

19 Aug

Some eat to live, I live to eat. You know when you bite into something that’s SO good you can’t help but say “Oh my gaddddd” or “mmmmmmm” or literally any other comment during that moment of pure bliss? This is it. The most amazing dessert for those who love a sweet cheesecake, apple pie filling, and a delicious bottom crust. I had apple pie filling in my pantry and in an effort to use it, I decided to just put it on top of my cheesecake recipe. The results? Try it for yourself!

Apple Cheesecake Bars

Ingredients
Bottom Crust:
2 cups flour
1/2 cup brown sugar
2 sticks of butter, soft at room temp and cut into small chunks
Cheesecake:
2 8 oz packets of Philadelphia Cream Cheese
3/4 cup sugar
2 eggs
1 tsp vanilla extract
1 dash of ground cinnamon + few sprinkles for topping
Apple topping is 1 jar of apple pie comstock/preserves

Instructions
Preheat the oven to 350 degrees. Lightly dust a 9×13″ pan with flour or baking spray. In a medium bowl, combine crust toppings and use your fingers to combine flour, sugar, and butter until crumbly. Be patient and keep working at it until it gets the right consistency. Try to break apart pieces of butter if there are any large chunks. Press evenly until the bottom of the pan and bake for 20 minutes or until lightly browned. Meanwhile, mix to combine cream cheese packets, sugar, 2 eggs, vanilla extract and cinnamon. Place into fridge for 20-30 minutes to set while the crust is baking. Once done, pour over crust and distribute evenly. Top with apple topping and spread out. Sprinkle the top with a little bit of ground cinnamon and bake for 45 minutes or until the middle is no longer jiggly. Allow to cool, cut and serve. Enjoy!

-M

Oreo Stuffed Chocolate Chip Cookies

11 Aug

Oreo’s stuffed in a chocolate chip cookie? Everything about this sounds amazing. And they really are. One bite and its easy to fall in love. Crunchy on the outside but moist inside, decadent, and chocolatey. YUM! These are also so easy to make. You can actually get away with only having one per day since they are so big! One a day is definitely enough.. ok maybe two 🙂

PS I brought grandmother some of these and she called them pregnant cookies. I laughed way too hard at this!

Picky Palate’s Oreo Stuffed Chocolate Chip Cookies

Ingredients
2 sticks of butter, softened
3/4 cup brown sugar
1 cup granulated sugar
2 large eggs
1 tbsp vanilla extract
3 1/2 cups of all purpose flour
1 tsp salt
1 tsp baking soda
10 oz bag of milk chocolate chips
1 bag of Oreo cookies (she used double stuff)

Instructions
Preheat the oven to 350 degrees. In a mixer, cream softened butter and both sugars until well combined. Add in eggs and vanilla until well combined. In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo Cookie. Seal the edges together by pressing and cupping in hand until Oreo Cookie is enclosed with dough. Place onto a cookie sheet with parchment paper and bake cookies 9-13 minutes or until cookies are golden brown. These things are HUGE! Enjoy!

-M

Panko Fried Zucchini Crisps with Garlic Aioli Dip

3 Aug

Pinterest… you always trouble me. I am totally guilty for pinning and bookmarking this one. These are just so crispy and juicy and perfect. I had to try these for myself. I love zucchini (its probably one of my favorite veggies) and because these are all pantry items this recipe is so easy, and can be made on a whim!

Panko Fried Zucchini Crisps with Garlic Aioli Dip
*Adapted from Natasha’s Kitchen

Ingredients
2 large green zucchini, cut into 1/2″ thick rounds
1 cup of all purpose flour seasoned with 2 tsp salt and 1/2 tbsp black pepper
2 eggs, beaten for egg wash
2 cups of panko bread crumbs
1/4″ of canola oil in pan
For Garlic Aioli: mix 1/3 cup mayo, 1 pressed garlic clove, 1/2 tbsp lemon juice, 1/4 tsp salt, 1/4 tsp pepper

Instructions
In an assembly line have zucchini slices, eggs, flour, and panko ready. Dredge zucchini rounds in flour, then dip floured zucchini in the beaten egg, then panko bread crumbs. Heat a large, non-stick pan over medium-high heat and add about ¼” oil (enough to generously cover the bottom). Once the oil is hot, add breaded zucchini chips and saute about 3 minutes per side or until golden brown on each side. If browning too quickly, reduce heat. Once zucchini are done frying, transfer them to a bowl or plate lined with paper towels and serve them warm with the prepared aioli sauce. YUM!!!! Seriously guys. Thanks Natasha!


-M