Cheesecake Bites

Crust

• 1/2 c graham cracker crumbs
• 1 tsp sugar
• 2 tbsp unsalted butter, melted

Filling

• 8 oz cream cheese, softened
• 1/4 cup sugar
• 1 egg
• 1 tsp vanilla extract

1.Preheat oven to 300. Place mini paper baking cups in each of 18 mini muffin cups.

2.In medium bowl, mix crust ingredients until the crumbs are moistened. Spoon and lightly press 1 teaspoon mixture in bottom of each cup.

3.In large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until well blended. On low, beat in egg ad vanilla extract until smooth.

4.Spoon enough cream cheese mixture to almost fill each cup completely.

5.Bake 20 to 25 minutes or until filling looks set. Refrigerate covered for 1 hour or until ready to serve.

Recipe found in Betty Crocker best cupcakes and cakes March/April 2011

 

Chocolate Chunk Sandwich Cookies

Note: Don’t be afraid to get your hands dirty. If the mixer isn’t mixing the dough sufficiently, use your hands instead : ) It’s more fun that way anyway.

Ingredients

• 8 tbsp unsalted butter, softened
• 1 1/4 c light brown sugar
• 1 large egg, lightly beaten
• 2 tsp vanilla extract
• 2 c all-purpose flour
• 1 tbsp unsweetened cocoa
• 1 tsp baking soda
• 1 tsp salt
• 7 oz dark chocolate, chopped
• 7 oz milk chocolate, chopped

Chocolate Filling

• 1/2 cup whipping Cream
• 7 oz semi-sweet chocolate, chopped

1.Preheat oven to 350. Line 2 large baking sheets with parchment paper.

2.Place the butter and sugar in a large bowl and beat together until light and fluffy. Add the egg and vanilla extracts and beat until smooth. Mix int he flour, cocoa, baking soda, and salt until well combined. Add half of the dark and milk chocolate piece, then mix well.

3. Form batter into balls, place on baking sheet, leaving plenty of space between each cookie, and smush dough into even circles of desired width and thickness.

4.Bake in the preheated oven for 12-15 minutes. Let cook on baking sheets for 5 minutes, then transfer to wire racks to cool.

5.Bring the cream to a boil in a small saucepan, stir in the chocolate until the chocolate has dissolved completely and the mixture is smooth. Remove from heat and place in the refrigerator to cool down.

6.When the mixture is cool, place the mixture on one cookie and top with another. Continue until all cookies are sandwiched.

Recipe found in 1001 cupcakes, cookies and other tempting treats

 

Chocolate Chunk Cookies

Note: Don’t be afraid to get your hands dirty. If the mixer isn’t mixing the dough sufficiently, use your hands instead : ) It’s more fun that way anyway.

Ingredients

• 8 tbsp unsalted butter, softened
• 1 1/4 c light brown sugar
• 1 large egg, lightly beaten
• 2 tsp vanilla extract
• 2 c all-purpose flour
• 1 tbsp unsweetened cocoa
• 1 tsp baking soda
• 1 tsp salt
• 7 oz dark chocolate, chopped
• 7 oz milk chocolate, chopped

1.Preheat oven to 350. Line 2 large baking sheets with parchment paper.

2.Place the butter and sugar in a large bowl and beat together until light and fluffy. Add the egg and vanilla extract and beat until smooth. Mix in the flour, cocoa, baking soda, and salt until well combined. Add half of the dark and milk chocolate piece, then mix well.

3. Form batter into balls, place on baking sheet, leaving plenty of space between each cookie, and smush dough into even circles of desired width and thickness. Stick the remaining 1/2 of the chocolate chunks into the cookies to make them extra chocolately.

4.Bake in the preheated oven for 12-15 minutes. Let cook on baking sheets for 5 minutes, then transfer to wire racks to cool.

Recipe found in 1001 cupcakes, cookies and other tempting treats