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Mini Oreo Cheesecakes

Mini Oreo Cheesecakes
This was the first recipe that caught my eye when I bought Martha Stewart's Cupcakes. I'm a sucker for anything Oreo, anything mini, and lately, anything cheesecake. If you're a sucker for these things too, or you want to win the heart of someone who is, these are your new best friend. The recipe is just a simple cheesecake batter poured over a whole Oreo cookie sitting in the well of a cupcake tin. I made these for a New Year's Eve party, and they were a huge hit. Mini Oreo CheesecakesAdapted from Martha Stewart's CupcakesPrintable RecipeMakes 30 42 Oreos (~1 package), 30 left whole, and 12 coarsely chopped2 pounds cream cheese, room temperature1 cup sugar1 tsp vanilla extract4 large eggs, room temperature, lightly beaten1 cup sour creamPinch of salt 1. 2. 3. 4.

Grasshopper Brownie Bars For the brownie base: 3/4 cups flour 1/2 teaspoon salt 1 tablespoon dark unsweetened cocoa powder (like Valrhona) 5 ounces good quality dark chocolate (60 to 72%), coarsely chopped 1/2 cup (1 stick) butter, cut into 1 inch cubes 3/4 cups sugar 1/4 cup firmly packed light brown sugar 3 large eggs, at room temperature 1 teaspoons vanilla extract For the buttercream: 3/4 cups sugar 2 tablespoons flour 3/4 cup milk 2 tablespoons heavy cream 1 1/2 sticks (3/4 cup) butter, softened but still cool, cut into small cubes 3 tablespoons creme de menthe 1 teaspoon peppermint extract For the chocolate glaze: 6 ounces good-quality dark chocolate (60 to 72%), coarsely chopped 1 teaspoon light corn syrup 1/2 cup (1 stick) unsalted butter, softened, cut into cubes To make the brownie base: Preheat the oven to 325 degrees F. Butter the sides and bottom of a glass or light-colored metal 9-by-13-inch pan. Configure a large size double boiler. Sprinkle the flour/cocoa/salt mix over the chocolate.

Cupcake Fondue I love this fun idea from Amanda of Bake It Pretty – cupcake fondue! Really, what could be better than dipping mini cupcakes in frosting and topping them with a rainbow of sprinkles and pretty sugars? I am thinking about nothing. This would be a fun idea for a kids party or for a party of kids at heart. Get the recipe and the how-to at Pintsize Social. {Photos from Bake It Pretty via Pintsize Social.} Apple Cinnamon Roll Cupcakes Apple Cinnamon Roll Cupcakes By Stefani Pollack Be sure to leave your kitchen while these apple pecan cinnamon roll cupcakes are baking. When you reenter the room, you’ll get to experience a sensational smell that is so strong you can almost see it cartoonishly wafting from your oven directly to your nose. When the cupcakes are done, quickly drizzle the tops with apple cider glaze. Yield: 24 cupcakes Cinnamon Roll Ingredients 2 cups 2% milk 1 tablespoon (.5 oz) active dry yeast 1/3 cup sugar 2 teaspoons salt 6 ½ cups all-purpose flour, divided 2 eggs ¼ cup unsalted butter, room temperature Filling Ingredients ½ cup unsalted butter, melted 1 cup sugar 1 cup brown sugar 3 tablespoons cinnamon 1 cup loosely chopped pecans 2 cups finely chopped tart apples Directions In a small saucepan or a microwave oven, warm milk to about 110 F. Brush with about half of the melted butter. To make the filling, in a medium-sized bowl, mix sugar, brown sugar, cinnamon, pecans, and apples. The Deen Bros.

Big Red Kitchen: Rainbow Cupcakes So when it came time for our school’s bake sale a week ago, I thought Rainbow Cupcakes would be fun for a change. I was right, they were the first ones to go because children cannot resist color and lots of it. They even beat out the luscious chocolate cupcakes I made. It is Rainbow Cupcakes from now on! This is simple to do by dividing the batter equally among six small bowls- I used yellow cake mix for deeper hues. Layer colored batter in the order of a rainbow’s colors into cupcake liners and bake according to the package directions. I wanted the frosting to go in a swirl of rainbow colors too so I used a technique Ma taught me years ago from her cake decorating classes. Unfortunately I did not have jewel toned frosting colors to match the cupcakes, so I did mix jewel tones with pastels. At the bake sale we placed each cupcake in a 9 ounce plastic punch cup and invited the children to decorate the cupcakes they had purchased. I can’t wait to find an excuse to make these again.

Kiss Pies Only 5 days before Christmas! Woohoo, is everyone ready? What a great time of year. This really is the best…..even if I feel like I’ve gained 50 lbs the last month! I’ve got such a fun little pie to share with you today that really couldn’t get any easier. I decided to use the rest of my Mint truffle Kisses, but ANY Hershey kiss will work beautifully here. Hope you enjoy! Here you have it, some refrigerated pie crust and any Hershey Kisses I used these bad boys! Unroll your pie crust after it’s been thawed and place the first group your kisses around like so. You’ll cut a 2 1/2- 3 inch circle for each kiss. You’ll brush a light egg wash over each little pie…. ….and sprinkle with sugar. Trying to do this with one hand while taking the photo=dumping of sugar, lol! Here they are, I seriously love these! Awhhhh, look at these little Kiss Pies Little cuties. One of my readers who lives in China sent me these adorable mini forks! 1. 2. about 14 little pies. Other recipes you may enjoy...

S'more Cupcakes Recipe at WomansDay.com- Dessert Recipes 6 graham cracker boards (oblongs) 2 tablespoon(s) each sugar and melted butter 1/2 cup(s) mini semisweet chocolate chips 2 1/4 cup(s) all-purpose flour 1 1/2 cup(s) sugar 3/4 cup(s) unsweetened cocoa powder 3/4 teaspoon(s) baking soda 1/4 teaspoon(s) salt 1 1/4 cup(s) buttermilk 2 large eggs 1/2 cup(s) each canola oil and water 1 tablespoon(s) Tbsp vanilla extract 6 large egg whites 1 1/2 cup(s) sugar 1/2 teaspoon(s) cream of tartar 1 teaspoon(s) vanilla extract Small handheld butane torch Heat oven to 350ºF. Line 24 muffin cups with paper liners. Process graham crackers in food processor until fine crumbs. Add sugar and butter; pulse until blended. Pipe topping onto each cupcake. Here are some alternate versions of this recipe created by our wonderful community of chefs!

Gooey Chocolate Chip Sandwich Bars Gooey Chocolate Chip Sandwich Bars… Cookies for Kids’ Cancer Cookbook September is Pediatric Cancer Awareness month, and today I’m sharing some Gooey Chocolate Chip Sandwich Bars. What do these goodies have to do with cancer? The Cookies for Kids’ Cancer cookbook provides directions on how to hold a bake sale, signage, and lots of recipes and photos. These are slab cookies. They’re a little chocolatey. So let’s talk about the makeup of these bars. I love the sort of natural, rustic crackle look on the tops of the bars. And there they are… my “neatly” cut Gooey Chocolate Chip Sandwich Bars. I’m giving away three copies of the Cookies for Kids’ Cancer cookbook, courtesy of Wiley Publishing and three OXO Good Grips Good Cookie Spatulas, courtesy of OXO.

Make Your Cupcakes Pop! Cupcake Pops and Cupcake Bites (Video Instructions from the Martha Stewart Show) 1 13X9 baked cake (from a box cake mix or from scratch … any flavor)1 can cream cheese frosting (or about 2 cups equivalent from scratch)1 flower shaped cookie cutter (1.25″ wide X .75″ tall)1 package chocolate bark1 package pink candy melts or white chocolate barkbowls for dippingwax paperaluminum foillollipop stickssprinkles, m&ms or something similar for top of cupcakesmall plastic treat bags and ribbon to package the Cupcake Popscandy cups and truffle boxes to individually package the Cupcake Bitesstyrofoam block Bake a cake from a mix or from scratch and cool completely. Crumble cake into a fine consistency into a large bowl. TIP: If the texture is too coarse, you can run it through a food processor.Add can of cream cheese frosting or homemade frosting and blend together using the back of a large spoon. Blend thoroughly. TIP: Let the pink chocolate sit for a few minutes after heating to thicken.

Caramel Apple Pie Cupcakes « The Craving Chronicles It seems like once the weather cools down everyone wants to jump right into pumpkin season. Don’t get me wrong, I love pumpkin as much as anyone else, but to me September is apple season. I was thinking about how often apples get overshadowed by pumpkin a few weeks ago when my husband asked me if I wanted to attend a dinner party with some of his coworkers. “Hrmmm. Maybe…”, I said. “They asked us to bring some kind of food to share”, he said. It took me a while to decide on an approach for these cupcakes. Ultimately, I decided the best way to pack that punch of apple flavor into a cupcake was to use apple pie filling. I was apprehensive while putting these cupcakes together. In the end, they didn’t. They tasted approximately a million times better than I had imagined. I was hoping for good cupcakes, but these were amazing. Caramel Apple Pie Cupcakes Printable Recipe (Includes all sub-recipes) Makes about 24 cupcakes Ingredients Directions Pipe frosting on cupcakes. Apple Filling Like this:

Bake It in a Cake • Pumpkin Pie Cupcakes With Cinnamon Cream Cheese Buttercream This has been, hands down, the most popular Bake It in a Cupcake creation to date. That’s not very surprising when you consider that pumpkin pie is the second most popular pie in America. To save time, you can make the miniature pies up to 2 days in advance — just store them in the refrigerator until you’re ready to make the cupcakes. The pies can also be prepared quickly with premade pie crust—as I’ve said, there’s no shame in taking shortcuts. Though they sound like the perfect Thanksgiving dessert (and they are), I’ve done plenty of research and am happy to confirm that they taste just as good at any time of year. Makes 24 cupcakes Pumpkin Pies1 (16-ounce) batch pie crust dough (your favorite recipe or store-bought, enough to make 2 one crust pies)1 (15-ounce) can pumpkin pie filling, made as directed on the can Decoration½ cup granulated sugar, for garnish2 teaspoons ground cinnamon, for garnish 1. 2. 3. 4. 5. 6. Baker’s Tip Can’t find cinnamon baking chips at your local market?

Hot cocoa cookies I am a teeny bit obsessed with the cookies from the most recent issue of EveryDay with Rachael Ray magazine. This recipe is the second of many cookie recipes on my list to make this holiday season. Sweets are taking over my life! Just ask my coworkers. They get my leftovers, and I think they are starting to resent the way I am forcing them to eat sinful treats. I don't think I need to tell you that these were tasty. Ooey gooey chocolatey marshmallowy deliciousness. In a medium saucepan, melt together: 1 stick (4 ounces) unsalted butter 12 oz. chopped semisweet chocolate (bars) Stir frequently over medium heat until smooth. In a medium bowl, whisk together: 1 1/2 cups flour 1/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 1/4 teaspoon salt Using an electric mixer, beat together: 1 1/4 cups light brown sugar 3 eggs, at room temperature 1 1/2 teaspoons pure vanilla extract Beat on low speed until smooth, 2 minutes. Preheat the oven to 325 degrees F. Enjoy!

justJENN recipes » Princess Leia cupcakes These were a big hit when I made them for the Ultimate Star Wars party (here) It’s the ‘do that makes the woman. ingredients: cupcakes cream cheese frosting black frosting heart quins Oreos Normally I’d go all out and go nuts with the fondant (like with the Superhero cupcakes), but I wanted to take an easier route here and do it all in frosting for a change. Take your cooled cupcake and spread a THIN smooth layer of frosting on top. I used cream cheese frosting (recipe, here) because it has a slight off white tint to it, which I liked for the complexion. Using a frosting tinted black, I do one side of the hair first. Add the other side of the hair and then the eyes. Now for the hair – take an Oreo and stick it to the side of the cupcake liner, using the black frosting. I’m sure these would be served at a high tea for the Leader of the Rebel Alliance.

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