EVEN BETTER BROWNIES

Peanut Butter Cheesecake Brownies

source: dassant.com

Ingredients

Brownie Layer

• BEST BROWNIES EVER (doubled)
• or package/recipe of your choice
  

Cheesecake Layer

• 1- 8 oz. package cream cheese
• 1/3 c creamy peanut butter
• 1 tsp vanilla extract
• 1/2 c granulated sugar
• 2 large eggs
• 2 T heavy whipping cream
• 2 T all-purpose flour
• 2 oz. bittersweet chocolate - chopped

Directions

1. Prepare brownies as directed, without baking.

Cheesecake Layer

1. Beat cream cheese, peanut butter, and vanilla in medium bowl using electric mixer until smooth. Gradually add sugar, beating until fluffy. Beat in eggs one at a time. Add cream, then flour. Transfer 1/3 cup cheesecake batter to small bowl and reserve. Spread remaining batter over brownie layer.
2. Microwave chocolate in bowl on low power in 10-second intervals until melted, then stir until smooth. Mix chocolate into reserved cheesecake batter and drop by heaping spoonfuls atop cheesecake layer. Using the tip of a knife or toothpick, swirl chocolate batter in figure-eight pattern through white cheesecake layer for a decorative look.
3. Bake brownies until center feels set and edges of cheesecake are puffed, about 45 minutes. Cool brownies in pan on rack. Cover and chill at least 1 hour before cutting and serving.

OH MY GOSH BEST BROWNIES EVER

Deep Dish Brownies

source: jenny rambles 
Ingredients

• 3/4 cup butter, melted and cooled (if you don’t melt the butter you will not be able to spread the batter around the dish)
• 2 eggs (if you double, use 5)
• 1 1/2 cups sugar
• 1 1/2 teaspoon vanilla
• 3/4 cup cocoa powder
• 3/4 cup flour
• 1/2 teaspoon salt

Add ins

• 1 cup bittersweet chocolate chips
• semi-sweet chocolate chips
• nuts

 Directions

1. Melt butter and set aside to cool (so you don’t scramble your eggs). Mix flour, cocoa and salt in bowl and set aside. Please note, if you have the time, it is totally worth it to brown the butter first.
2. Cream together butter and sugar, mixing well. Add vanilla. Add eggs, one at a time, mixing well after each addition.
3. Add flour/cocoa mixture in three separate additions, making sure all the flour is incorporated before adding more. Tip: start your mixer slowly! Cocoa powder flies everywhere. Hand mix in any nuts or chips.
4. Line a 8×8 baking dish with parchment paper, spray parchment with cooking spray. Using a spatula or knife, spread the batter evenly in the dish. Tap twice on counter to release air bubbles. Tip: It can be hard to get the batter even because it is thick, so after 10 minutes of cooking you can take the dish out and give it a little jiggle to even things out.
5. Bake at 350 for 40-45 minutes, until a toothpick inserted in the middle comes out with only a few crumbs. Tip: It’s ok if there are crumbs or batter on the toothpick! It means the brownies will be a little gooey and moist. With 3/4 cups butter, you’d have to bake them until they were bricks to get that toothpick clean.
6. Let cool for 20 minutes. Then, remove brownies from pan and let cool for at least one hour before cutting. If you can stand it.

Do you ever crave cinnamon toast?

I remember as a kid we made cinnamon toast ALL THE TIME. We loved it. It was easy and DELICIOUS. Recently I've been craving it, but with our diet you can't just go eat a piece of bread covered in butter and sugar... So we found this recipe from pioneer woman. It's delicious!!! And we made it healthier so I will put both versions on here! YAY.
Cinnamon Toast
source: The Pioneer Woman

Ingredients

• 8 slices bread
• 1 stick salted butter, softened
• 1 c sugar (more to taste)
• 3 tsp ground cinnamon
• 2 tsp vanilla extract (more to taste)
• 1/8 tsp ground nutmeg 

Directions

1. Preheat oven to 350 degrees.
2. Smush softened butter with a fork. Dump in sugar, cinnamon, vanilla and nutmeg, if using. Stir to completely combine.
3. Spread on slices of bread, completely covering the surface all the way to the edges.
4. Place toast on a cookie sheet. Place cookies sheet into the oven and bake for 10 minutes. Turn on the broiler and broil until golden brown and bubbling. Watch so it won't burn!
5. Remove from oven and cut slices into halves diagonally.

Healthier Version:
Ingredients

• 8 slices whole wheat or gluten free bread
• 1/2 c coconut oil
• 1 c dates, softened in boiling water
• 3 tsp ground cinnamon
• 2 tsp vanilla extract (more to taste)
• 1/8 tsp ground nutmeg 

Directions

1. Follow directions for regular cinnamon toast.

Even sugar-free these are GOOD

Cinnamon Rolls
Adapted from: the pioneer woman

Ingredients

• 1 quart whole milk
• 1 c coconut Oil
• 1/2 c honey
• 2 packages active dry yeast (4 1/2 tsp)
• 8 c (plus 1 c extra) whole wheat or all-purpose flour
• 1 tsp (heaping) baking powder
• 1 tsp (scant) baking soda
• 1 T (heaping) salt
• 1 c melted butter
• 2 c sugar or erythritol
• generous sprinkling cinnamon

maple frosting

• 1 package cream cheese, room temperature
• 1 stick unsalted butter, room temperature
• 1 T pure maple syrup
• 1/2 tsp pure vanilla extract
• 2 c confectioners' sugar or erythritol (thrown in blender previous to use)

Directions

1. For the dough, heat the milk, oil, and honey in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.
2. Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. 
3. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)
4. Preheat the oven to 375°F.
5. To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.
6. To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.
7. Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log.
8. Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One “log “will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)
9. Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. 
10. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.
11. While the rolls are baking, make the maple icing: In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and butter together until smooth. Add maple syrup, vanilla, and confectioners' sugar; continue beating until well combined and smooth.
12. Remove pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor. They only get better with time… not that they last for more than a few seconds. Make them for a friend today! It’ll seal the relationship for life. I promise.

 

Not terribly healthy dessert...

BUT it is certainly not the worst dessert you could have either :)

Peanut Butter Bars
source: celiacchicks.com
Ingredients

• 1 16oz. jar natural peanut butter
• 2 eggs
• 2 tsp. baking soda
• 1 c honey 

Directions

1. Preheat oven to 350 degrees. 
2. Combine all of the ingredients in a large bowl and mix with an electric hand mixer until blended.  Spread batter into glass pan. You can spread chocolate and peanut butter chips on the top before baking or jam if you so wish. 
3. Bake for around 15-20 minutes. They should be a beautiful golden brown color when done.

Another Low Sugar Dessert

Fudgy Macadamia Nut Brownies

source: simplylivinghealthy.org 

Ingredients

• 1/2 c almond butter
• 1/2 c peanut butter
• 1/2 c coconut milk
• 2 eggs
• 1 T vanilla
• 1/4 tsp. sea salt
• 1/3 c raw cacao
• 1/4 c pitted dates, packed
• 1/3 c dark chocolate chips
• 1/3 c macadamia nuts, chopped and divided

Directions

Preheat oven to 350 degrees F. Grease an 11 x 7 Pyrex dish

Place dates in a small bowl and cover with very hot water and set aside for at least 10 minutes.  

In a medium bowl whisk together almond butter, peanut butter, coconut milk, eggs and vanilla.  

Drain dates and process in a food processor or high-speed blender until smooth, whisk into the wet mixture.  Mix in salt and cacao powder and stir until smooth.  

Add chocolate chips and half of the chopped macadamia nuts, mix until incorporated.  Pour batter into the prepared dish and sprinkle remaining nuts on top of the batter.  

Bake for 18 – 20 minutes, top will start to slightly crack around the edges when the brownies are done, cool completely on a wire rack before cutting.

Allow to sit in the refrigerator for a couple of hours and these brownies are good. Allow to sit in the refrigerator for a couple of days and these brownies are devine. Mmm. The fridge is magic to these brownies!

**other nut butters can be substituted for the almond or peanut butter

No sugar added ice cream

Stevia Ice Cream
source: Russell
Ingredients

• 2 c milk
• 1 c coconut milk
• 3/4 c cocoa powder
• 1 tsp vanilla
• 2-3 T natural peanut butter
• 2 tsp. liquid stevia

Directions

1. Mix all ingredients until well combined. Pour into ice cream maker, churn approximately 20-30 minutes.

YAY a YUMMY sugar-free dessert!

Sugar-Free Cheesecake

source: allrecipes.com
Ingredients

• 3/4 c graham cracker crumbs
• 3 T coconut oil, melted
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1 (8 oz) package cream cheese, softened
• 1 1/2 c milk
• 1 (1 oz) package cheesecake flavor sugar-free instant pudding mix
• 2 pints fresh fruit, sliced (strawberries, blueberries, blackberries, raspberries, etc)

Directions

1. Mix together graham cracker crumbs, melted coconut oil, cinnamon, and nutmeg in a bowl.
2. Press the mixture into an 8-inch pie dish. Refrigerate while making filling.
3. Beat cream cheese in a mixing bowl with an electric mixer on medium speed until softened. reduce the speed to low, and gradually beat in milk, a little at a time (mixture will be watery). Use a rubber spatula to scrape cream cheese from the sides of the bowl, if necessary.
4. Beat in pudding mix until the filling is thick and smooth.
5. Spoon half of the cream cheese filling into the bottom of the graham cracker crust.
6. Spread half the fruit over the filling.
7. Repeat cheesecake layer and fruit layer.
8. Chill pie in refrigerator until set and cold, at least 1 hour.

Put them away before I eat them all!!

Healthy Banana Chocolate Chip Cookies

inspiration: mylittletableny
Ingredients

• 3 large, ripe bananas, well mashed (about 1 1/2 cups)
• 1 tsp vanilla extract
• 1/4 c coconut oil
• 1 1/2 T almond butter
• 2 c rolled oats
• 2/3 c coconut flour
• 1/2 tsp cinnamon
• 1/2 tsp kosher salt
• 1 tsp baking powder
• 6 – 7 oz dark chocolate chips

Directions

1. Preheat oven to 350 degrees, with racks in the top third of the oven.
2. In a large bowl combine the bananas, vanilla extract, coconut oil, and almond butter. Set aside. 
3. In another bowl whisk together the oats, coconut flour, cinnamon, salt, and baking powder. Add the dry ingredients to the wet ingredients and stir until combined.
4. Fold in the chocolate chips. The dough is a bit looser than a standard cookie dough, don’t worry about it. Drop dollops of the dough, each about 2 teaspoons in size, an inch apart, onto a parchment lined baking sheet.
5. Bake for 12 – 14 minutes. Allow to cool and ENJOY. Seriously guys, these are GOOD.

This fudge is AMAZING and fairly healthy!

Primal Fudge
source: practical paleo
Ingredients

• 1/2 c coconut oil
• 1/2 c cocoa powder
• 1/2 c almond or peanut butter
• 1/4 c raw honey or maple syrup
• 1/2 tsp vanilla

Directions

1. Melt coconut oil.  
2. Blend all ingredients together in a food processor or blender. Pour into paper-lined muffin tin cups or silicon muffin cups and fill half-inch full. Makes 10.
3. Chill for 30 minutes or freeze for 10 minutes.  When firm, remove. Store in a sealed container in the refrigerator. 

I love it when we find ways to make food healthy!

Mango Ice Cream
source: Russell LeBaron
Ingredients:

• 1/2 of 1 frozen banana
• 1 mango, sliced
• 4 "milk cubes" (fill ice cube tray with milk and freeze)
• 1/4 c milk (dairy, coconut, almond)
• 1/4 tsp. stevia
• 1/4 tsp vanilla

Directions:

1. Put all of the ingredients in a food processor or blender. Blend until smooth.

I'm going to be making this all the time now!

One-Ingredient Ice Cream

source: use real butter
Ingredients:

• 2-4 bananas

optional mix ins

• 1-2 Tbsp peanut butter
• 1-2 tsp. cocoa powder
• chocolate chips
• 1/2 tsp cinnamon
• dash vanilla
• 1 Tbsp honey
• dried coconut flakes

Directions:

1. Slice bananas and put in freezer at least one hour, until nice and frozen.
2. Put banana in a food processor or blender. It will get pretty chunky at first, you can add some milk (dairy, coconut, or almond) to help it get creamier faster.
3. Continue to blend until you have a nice creamy, ice cream like texture. Add in any mix-ins you may want and pulse a few times more.
4. Dish up and enjoy!

Somewhat healthier, yet still yummy cookies!

Chocolate Chip Cookies

Inspiration: sparkpeople

Ingredients

• 3/4 c oatmeal
• 1 c whole wheat flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 c coconut oil
• 1/4 c unsweetened applesauce
• 1/3 c light brown sugar
• 1 egg
• 1 tsp. vanilla
• 3/4 c dark chocolate chips

Directions

1. Preheat oven to 350 degrees.
2. Grind oatmeal in blender or food processor until flour consistency. Transfer to a medium bowl and stir in flour, baking soda and salt. 
3. In a separate bowl soften coconut oil in microwave about 15 seconds. Cream together oil and sugar. Add applesauce, egg, and vanilla, mix until smooth and creamy. 
4. Add in the dry ingredients until just combined. 
5. Add chocolate chips to the cookie dough and mix until just combined.
6. Spoon cookie dough onto a greased cookie sheet. Bake for 10 minutes or until the tops are golden. If the cookies have a tendency to flatten, put the dough in the fridge between baking.
7. Cool the cookies for 2 minutes on the cookie sheet before transferring to cool completely.

A Thai Feast

Thai Pork
source: Suparn Lee
Ingredients:

• 9 pieces of pork
• 1 1/4 c sugar
• 1 T salt
• 1/2 tsp white pepper
• 2 cloves fresh garlic

Directions:

1. Season the pork and stack in a plastic bag to marinate over night. The juices will seep out of the pork while it sits.
2. Preheat oven to 250 degrees. (I know it seems low, just trust me!)
3. Cook uncovered for about one hour, or until cooked through. You want the juices to get all soaked up into the meat and turn into a type of glaze, so MAKE SURE you leave it uncovered. Believe me, it is BAD if you don't! :)

Chicken Masman
source: Suparn Lee
Ingredients:

• 4 lb. chicken
• 1/3 c masman curry paste (mae ploy brand is best)
• 1 T oil
• 1 can coconut milk
• 3 lb potatoes, chunked
• 1 c water
• 1 large onion, chunked
• 1/2 c peanuts
• 1/2 c sugar
• 1 T salt
• 1 1/2 T white wine vinegar

Directions:

1. Put oil in pan. Add curry paste to oil, stir thoroughly. 
2. Add chicken and fry up at about 400 degrees (med-high heat). Cover and allow to cook through, about an hour.
3. Add potatoes, coconut milk, water, onions, and peanuts. Let cook several minutes. 
4. Add sugar, salt, and vinegar. Cover, turn temp down to about 275 (low heat), and allow potatoes to cook through, about an hour.

Pad-Thai
source: Suparn Lee
Ingredients:

• 2-3 T. oil, separated
• 1/4 lb chicken or tofu
• 1/2 small red onion, sliced thinly
• 5 oz. rice noodles
• 1/4 c water
• 1/4 lb shrimp

Sauce

• 1/2 T vinegar
• 2 T fish sauce
• 1/2 T. lime juice
• 3 T sugar
• 1/2 T. brown sugar
• 1/2 tsp paprika
• dash cayenne

• 2 egg
• 1/3 c. peanuts, chopped
• 3 green onions, chopped

Directions:

1. Soak rice noodles in hot tap water as long as suggested on packaging (can range from 20 minutes - 2 hours).
2. Cook chicken or tofu in 1 T. oil. Pull out chicken/tofu, set aside.
3. Add onion to pan and saute until soft, approximately 5 minutes. Add more oil if needed. 
4. Add noodles to pan and cook until soft, about 5-10 minutes. 
5. While noodles are cooking mix together ingredients for sauce, set aside. Add the shrimp to the pan along with water and 1 T, stir together.
6. Add peanuts and sauce. Stir to blend and heat until shrimp is cooked through, it should have a nice pink color.
7. Push all ingredients to one side of the pan. Add the eggs to the pan and cook until well scrambled. Stir all ingredients together.
8. Add chicken/tofu back to pan. Add green onions. Cook a few mins more and enjoy!

Sweet Sticky Rice with Fresh Mango
source: Suparn Lee
Ingredients:

• 4 c cooked sticky rice
• 1 can coconut milk (chaokh brand is best)
• 1 1/2 c sugar
• 1 1/2 tsp salt
• 1/2 T vegetable oil
• fresh mango, sliced

Directions:

1. To cook sticky rice: put in very hot water and let sit for 2 hrs, then steam for 40 mins.
2. Put sticky rice in microwave 1 1/2 min if the rice is no longer hot when you begin the dessert.
3. Add coconut milk, sugar, salt, and veg oil, stir completely.
4. Let sit until all of the juices have been absorbed into the rice. About an hour or so.
5. Add sliced mango to sticky rice.

Spring Roll Sauce
source: Suparn Lee
Ingredients:

• 1/2 c sugar
• 2 T white wine vinegar
• 1 tsp salt
• 1 T water
• chili garlic sauce to taste

Directions:

1. Mix all ingredients except chili sauce and heat up in microwave for about 30 seconds. Add chili sauce.
   

Well these are just GOOD

Chocolate Chip Cookies
source: Cassie Jones
Ingredients:

• 3/4 c sugar
• 1 c brown sugar
• 1 c butter
• 1 tsp vanilla
• 2 eggs, beaten
• 3 c flour
• 3/4 tsp baking soda
• 3/4 tsp salt
• 3 c chocolate chips
• 1 c chopped nuts

Directions:

1. Preheat oven to 350 degrees.
2. Combine sugars and add butter. Beat until fluffy. Add vanilla and eggs.
3. Sift flour, soda, and salt.
4. Add dry mixture to wet mixture and mix well. Add chocolate chips and nuts.
5. Use small ice cream scoop to drop dough onto cookie sheets.
6. Bake about 10-12 minutes. Pull them out when they're still a little gooey... YUM.

Thanksgiving Dinner

This year Russ and I were alone for Thanksgiving this year. So we went to Flagstaff and had some fun! But I was bummed I didn't get the Bird Thanksgiving dinner. It is seriously the BEST. So I thought it would be fun to do a big meal for Christmas this year. My family normally just does fondue on Christmas day, but we did Christmas with Russ' family and it was a very different day than I'm used to! But the delicious day was SO worth it! Here are some of the classic recipes we use that day! Try the rice dressing... ABSOLUTELY delicious!
Thanksgiving Turkey
Source: Lisa Hawks
Ingredients:

• 2 celery sticks
• 5-10 pound turkey
• 1/2 large onion, cut into chunks
• 1/2 lemon
• olive oil
• 2 garlic cloves, crushed
• thyme
• salt and pepper to taste

Directions:

1. Defrost turkey according to directions on turkey. Preheat oven to 325 degrees. Place celery sticks in roasting pan.
2. Wash turkey and pat dry with paper towels.
3. Sprinkle salt, pepper and thyme inside the turkey. Place the onion inside the turkey. Squeeze lemon into the turkey and throw the lemon half inside.
4. Near the neck opening of the turkey and on the breast, wriggle the skin loose. Rub olive oil under the skin and add garlic.
5. Rub the whole outside of the turkey with olive oil and salt and pepper. Tie the legs together with string. Put turkey breast side down on the celery sticks. Cover with lid or tin foil.
6. Cook the turkey for about 2 hours. The packaging will state the exact amount of time.

Thanksgiving Rice Dressing

Source: David Bird
Ingredients:

• 2 c rice
• 4 c water
• 1 onion, chopped
• 2 stalks celery
• 1 c pine nuts
• 4 T butter
• 1 tsp poultry seasoning
• 1 tsp sage
• salt and pepper to taste
• chicken broth

Directions:

1. Put rice and water in a pot, bring to a boil.
2. In a separate pot, saute the onion and celery in the butter. Cook until the onion is translucent.
3. Stir in the spiced and remove from heat.
4. Mix the veggies and rice together and add pine nuts.
5. When the turkey has 1 hour left to cook, spoon the rice dressing around the outside of it. Re-cover the turkey and put back in the oven. Stir the rice every twenty minutes for the rest of the cooking time. Add chicken broth to the rice if it seems dry. Season with salt and pepper if needed.

Classic Green Bean Casserole

Source: Campbell's Recipe Site

Ingredients:

• 1 can Cream of Mushroom Soup 
• 1/2 c shredded Cheddar cheese
• 1 teaspoon soy sauce
• Dash ground black pepper
• 4 cups cooked cut green beans
• 1 1/3 cups French's® French Fried Onions

Directions:

1. Stir the soup, cheese, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
2. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling.  Stir the bean mixture.  Sprinkle with the remaining onions and more cheddar cheese.
3. Bake for 5 minutes or until the onions are golden brown.

Pretzel Salad
Source: Barbara Bird
Ingredients:

• 2 c crushed pretzels
• 1/4 c melted butter
• 1 T sugar
• 1 8oz package cream cheese
• 1 c sugar
• 8oz cool whip
• 1 6oz package raspberry jello
• 2 c boiling water
• 20oz frozen raspberries

Directions:

1. Mix together pretzels, butter, and sugar. Bake in a 9x13 pan at 400 degrees for 6 minutes. Cool completely.
2. Cream together cream cheese, sugar, and cool whip. Spread over cooled crust.
3. Mix together boiling water, jello pckg, and raspberries, set aside and allow to cool a few minutes. Pour over the cream cheese mixture. Put in the fridge for several hours to set.

Do you ever just CRAVE chocolate chip cookies??

Chocolate Chip Cookies

Ingredients:

• 1 c butter flavored Crisco (we didn't have butter flavored so we did 1/2 c plain Crisco and 1/2 butter)
• 3/4 c brown sugar
• 3/4 c sugar
• 2 eggs
• 1 tsp. vanilla
• 1 tsp. salt
• 2 1/4 c flour
• 1 tsp baking soda
• 1 c chocolate chips
• 1/2 c chopped nuts (optional)

Directions:

1. Pre-heat oven to 350 degrees.
2. Cream shortening, sugars, eggs, and vanilla. 
3. Mix in the flour, salt, and baking soda.
4. Stir in the chocolate chips and nuts.
5. Drop by large tablespoonfuls on to ungreased cookie sheet. Bake for 10-13 minutes.

**NOTE: you can refrigerate or freeze the cookie dough and use it at a later date. Roll into balls first, it is much more difficult to do once it's cold!

Best. Dessert. Ever.

Classic Cheesecake

source: Lisa Hawks

Ingredients

Crust

• 1 ½ cups crushed graham cracker
• 6 T. powdered sugar
• 6 T. butter, melted

Filling

• 3 pkgs. (8 oz. each) cream cheese, softened
• ¼ cup butter, softened
• 1 can (14 oz.) sweetened condensed milk
• 3 tsp. vanilla
• ½ cup powdered sugar
• 4 eggs
• Whipped cream

Directions:

1. Preheat oven to 350-degrees.
2. In bowl, combine graham cracker crumbs and sugar. Stir in butter. Press in bottom of greased 9-inch springform pan.
3. Beat cheese and butter till fluffy. Add milk and vanilla; mix well. Add powdered sugar; mix well. Beat in the eggs just until combined.
4. Spoon onto crust.
5. Encase bottom and sides of the pan with foil (to keep water from leaking into pan). Place pan into a large baking dish and place it in oven.
6. Pour boiling water into the large baking dish until it comes about 1-inch up the side of the pan. Bake for 50-55 minutes or until center is almost set.
7. Remove from oven. Remove pan from baking dish and allow to cool on a wire rack for 10 minutes. Cool completely.
8. Refrigerate overnight. Garnish with whipped cream and fruit sauce.

*If the center still looks quite runny, even after 55 minutes of cooking, turn off the oven and allow the cake to sit in the oven as it cools off. It will thicken up as it sits in the cooling oven.

**Russ made a strawberry sauce by macerating the strawberries overnight and then blending them up the next day.

This recipe is actually taken from my mom's all time favorite cheesecake recipe, it's a brownie cheesecake. I will put the recipe below because it is seriously delicious. Here you go:

Brownie Cheesecake

Ingredients
Crust

• 1 ½ cups crushed vanilla wafer (about 45 cookies)
• 6 T. powdered sugar
• 6 T. baking cocoa
• 6 T. butter, melted

Filling

• 3 pkgs. (8 oz. each) cream cheese, softened
• ¼ cup butter, softened
• 1 can (14 oz.) sweetened condensed milk
• 3 tsp. vanilla
• ½ cup baking cocoa or powdered sugar
• 4 eggs
• 1 ½ cups crumbled brownie
• Whipped cream

Directions

1. Preheat oven to 350-degrees.
2. In bowl, combine wafer crumbs, sugar and cocoa. Stir in butter. Press in bottom of greased 9-inch springform pan.
3. Beat cheese and butter till fluffy. Add milk and vanilla; mix well. Add cocoa; mix well. Beat in the eggs just until combined.
4. Fold in brownies. Spoon onto crust.
5. Encase bottom and sides of the pan with foil (to keep water from leaking into pan). Place pan into a large baking dish and place it in oven.
6. Pour boiling water into the large baking dish until it comes about 1-inch up the side of the pan. Bake for 50-55 minutes or until center is almost set. Remove from oven.
7. Remove pan from baking dish and allow to cool on a wire rack for 10 minutes. Cool completely.
8. Refrigerate overnight. Garnish with whipped cream and pecans.

*If the center still looks quite runny, even after 55 minutes of cooking, turn off the oven and allow the cake to sit in the oven as it cools off. It will thicken up as it sits in the cooling oven.

 

This recipe sounds too yummy to believe

Broadway Brownies

Ingredients:

Cheese Mixture

• 6 oz. Cream cheese
• ½ c sugar
• 2 tbsp flour
• ¼ c softened butter
• 1 egg
• ½ tsp vanilla

Base mixture

• 1 square unsweetened chocolate or 3 tbsp cocoa powder + 1 tbsp fat (Butter or oil)
• ½ cup butter
• 1 c sugar
• 1 c flour
• 1 c chopped nuts (walnuts or pecans)
• 1 tsp baking powder
• 1 tsp vanilla
• 2 eggs

Topping

• ½ c chopped walnuts
• 1 c. semisweet chocolate chips
• 2 c mini marshmallows

Topping 

• ¼ c butter
• 2 oz cream cheese
• ¼ c milk
• 1 square unsweetened chocolate
• 3 c confectioners sugar
• 1 tsp vanilla

**NOTE:This TOPPING makes a lot, so we cut the recipe in half, except for the cream cheese!-you can never have too much cream cheese!!! :)

 

Directions:

1. Preheat oven to 350 degrees. 
2. In a medium sized bowl combine all ingredients for the cheese mixture, set aside.
3. For the base mixture: place a medium saucepan over medium heat. Combine the butter and chocolate and melt. 
4. Remove from heat, add sugar, flour, 1 c nuts, baking powder, eggs and vanilla. Blend well. 
5. Spray a 9x13 pan with non-stick cooking spray, Spread the base mixture in pan. Spread cheese mixture over batter. Combine semisweet chocolate chips and 1/2 c chopped walnuts together. Sprinkle over cheese mixture. 
6. Bake for about 25 minutes. Remove from oven and sprinkle miniature marshmallows over all. Bake another 5 minutes.
7. For the topping: place a medium saucepan over medium heat. Melt butter, chocolate, cream cheese, and milk. Remove from heat, stir in confectioner's sugar and vanilla. Immediately drizzle over marshmallows. Chill brownies in fridge overnight, then cut into bars. 

Russ has been craving sweets lately!

Snickerdoodles

Ingredients:

• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 1/2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons white sugar
• 2 teaspoons ground cinnamon

Directions:

1. Preheat oven to 400 degrees.
2. Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
3. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheet.
4. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

We found this recipe here.