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Cookie Dough Cheesecake Bars

Cookie Dough Cheesecake Bars
I made this delicious treat for a snack when I took the 5 hour roadtrip from Minneapolis to Madison to visit my good friend Ida. We gobbled it up in one night. "Well maybe just one more..." Cookie dough mixed with oreos, brownies and cheesecake? It can't get much better than this.

bake sale week: peach cobbler bars Last year, I started on the first Monday in September, and posted a recipe everyday that week that would be fun for a back to school bake sale (Click here for that post). A couple of those posts were a big hit, particularly the lime bars and s’mores bars, so I decided to do another bake sale week this year. These peach cobbler bars were quite delicious, I must say. But I have a long week to go with all these recipes. Just a word of warning: in the experimenting, I made them in a 9 x 13 inch pan, so in the pictures, you see a much thicker bar than how the recipe says to make them. peach cobbler bars 1 cup (2 sticks or 224g) unsalted butter at room temperature 2 cups (500g) granulated sugar 1 teaspoon pure vanilla extract 1 teaspoon pure almond extract 4 eggs 3 cups (300g) unbleached all-purpose flour 3/4 teaspoon salt for the filling: 6-7 peaches, peeled and thinly sliced 1/4 cup brown sugar 1/2 teaspoon cinnamon 1. 2. 3.

Sunday Sweets: Butterbeer Cupcakes | AmyBites Love Butterbeer Cupcakes? Check out Golden Snitch Butterbeer Cake Pops! Welcome to a very special edition of Sunday Sweets! If you’re new to this blog, let me explain. . Your cast of characters for the cakes. First, cream your room-temperature butter together with your sugars until well-combined and fluffy, like so: Now beat in your eggs, one by one. Now you’re going to alternate adding buttermilk… Cream soda… And your dry ingredients (whisked together) until they’re all added. I could’ve eaten this entire bowl with a spoon. And bake for 15 to 17 minutes until a tester comes out clean and the cake springs back slightly when touched. Mmm. Now it’s time for your butterscotch ganache, which will be the filling and be in the buttercream frosting. This will be a lot thinner than your standard chocolate ganache, but don’t worry. The best way to do the filling is to buy a cheap squeeze bottle (this one was less than a dollar) and fill it with your ganache using a funnel. I wish! Enjoy!.

Caramel Apple Cheesecake Cookie Bars Recently I was searching for a dessert which would be saying ‘Good-Bye!’ to summer, while – at the same time – it would be welcoming the upcoming fall season. I was searching and now I am searching no more because I’ve found all that I was looking for in this delicious treat. In case you wondered, I will describe all the lovely levels of this dessert for you: it all starts with a lovely cookie-like layer on the bottom, then it continues with a creamy and delicious cream cheese filling with chunks of delicious cinnamony apple scattered here and there, then there’s a crumbly and crunchy topping, and finally – a good portion of luscious caramel on top. Sounds quite good, right? And this is how it all comes together… It all begins with all these ingredients. And then… 1. 2. 3. 4. Make sure not to over-beat the cheesecake batter as this will lead to excess air being incorporated in and may cause cracking later on. 5. 6. Mix the apple chunks with the cinnamon and two tablespoons white sugar. 7. 8.

Raspberry Cheesecake Bars « Cheesecake I’ve realized that cream cheese seems to have some strong magical power over me these days. See? It got me again, the cream cheese. And you know what? I’m really glad for that. Because these bars, THESE BARS. They are GORGEOUS. Just imagine a piece of heavenly cake where cream cheese meets raspberries, almonds and coconut and you might get some distant drooling idea what I’m talking about. To know perfectly what I mean you have to – HAVE TO – make them. You’ll be happy, I’m tellin’ ya! These are the ingredients. 1. 2. 3. … it resembles crumbs. 4. 5. 6. 7. 8. 9. 10. 11. … and using a spoon or an offset spatula (if you are a big girl/boy) spread the mixture… … to achieve smooth and even surface. 12. 13. 14. … and even out the surface. ( I placed the preserves into the microwave oven for a couple of seconds to make the mixture warmer and more liquid.) 15. Mix them with one cup coconut. 16. Like this. 17. 18. 19. Chill in the refrigerator for 3 hours before cutting into bars. Store in the refrigerator.

Key Lime Swirl Cheesecake Bars Key Lime Cheesecake Bars I refuse to accept that summer is over. How can it be when we’re still technically having summery weather, albeit that the mornings are now cold and we even had frost a couple of mornings ago? I’m going to stomp my feet and throw a tantrum, I’m not a winter person at all and autumn might as well be winter in the UK. Therefore today I’m rebelling with lime cheesecake bars. I’ve adapted this recipe to make it easier and less time consuming to make thanks to ready made lime curd, but the recipe for lime curd is included below if you wish to make from scratch. Dudes and dudettes, you have to make some of these bad boys. The giant man-baby made the following official statement.. Key Lime Cheesecake Bars Recipe Save Print Prep Time: 20 mins Cook Time: 40 mins Yield: 10in cheesecake Deliciously awesome Key Lime Swirl Cheesecake Bars using fresh homemade lime curd or store bought lime curd. Ingredients: Directions: Beat butter and sugar into a large bowl. Notes: Enjoy!

Sugar Cookie Bars I have one thing to say to you about this particular recipe. You have to make these sugar cookie bars. No, they aren’t a lot of work. Yes, they are fantastic. I had been meaning to make these for such a long time-they have been bookmarked for ages. I did not sway at all from the original recipe here. As far as the cookie dough goes, I made mine a little thicker (I baked mine in a 9 x 9-inch brownie pan instead of the jelly roll pan), and I really avoided over baking it, in order to keep it soft and pliable. Will I be making these again? Sugar Cookie Bars Servings: about 18 bars Ingredients For the cookie bars: 1 cup unsalted butter, at room temperature 2 cups granulated sugar 4 large eggs 2 teaspoons vanilla 5 cups flour 1 teaspoon salt 1/2 teaspoon baking soda For the frosting: 1 teaspoon vanilla Pinch sea salt 4 cups confectioners’ sugar 5 tablespoons milk Food coloring, as desired Sprinkles, for garnish, optional Instructions 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16.

Crème Brûlée Cheesecake - Grain Free & Naturally Sweetened I have no idea how to categorize this dessert, to be honest with you. Is it paleo, is it not paleo? I mean sure, my version of Paleo does include the occasional addition of cheese, but this is more than just “a little” cheese indulgence. Heck, at that rate, I’m wondering if it’s even healthy! Frankly, I don’t know and I don’t really care. Seriously folks? And that brûlée crust! I’m not gonna lie, though. This dessert might be of the high maintenance kind, but it may very well end up being the most exquisite dessert experience you’ll have ever had. I think it’s just become mine. So join me if you will, as we make one together. Start by lining the bottom of a 9″ springform pan with parchment paper. To do that, remove the ring and cover the bottom with parchment paper. Make the crust and press it firmly to the bottom and side of the pan. This goes in a 375F oven for 8 minutes and is then set aside to cool. Wrap your springform pan in aluminum foil and place this in a roasting pan. See? Notes

No Bake Cookies and Cream Bars White Chocolate Lime Cheesecake Bars | Devour New York cheesecake is one of my very favourite things to eat in the entire world. It’s decadent, oh-so-dense and crumbly, and is equally fantastic eaten plain or with a spoonful of fresh fruit. This is not New York cheesecake. And that’s okay. This is a light, creamy no-bake cheesecake flavoured with white chocolate and lime, sitting atop an Oreo cookie crust. The difference between these bars and the denser NY cheesecake I love is only in their airy texture, as you lose none of the tangy sweetness of the cheesecake itself. The batter comes together easily; just make sure the cream cheese is at room temperature for a lump-free mixture. The finished product will keep in the refrigerator for up to three days; any longer than that and the crust starts to get a little bit mushy. I serve these bars chilled with a dollop of whipped cream and a slice of lime as a garnish. White Chocolate Lime Cheesecake Bars Line a 9×9-inch metal baking pan with aluminum foil, leaving overhang on all sides.

Raspberry Lemonade Bars | Handle the Heat Strawberry Greek Yogurt Cheesecake Squares Happy Thursday! This recipe is kind of cheating a little bit since if you’ve read my blog for awhile you know that I posted a recipe for Greek Yogurt Cheesecake with Peaches and Honey back in the summer of 2011. Well, that recipe has turned into one of this site’s most popular recipes of all time. First of all, the filling is incredibly light – using only creamy Greek yogurt as a base instead of typical cheesecake filling ingredients {cream cheese/sour cream/butter}. I decided that since that recipe has proven to be so popular and is so delicious, it clearly deserved both a second look and a strawberry version for Valentine’s Day next week. And while I can’t go so far into saying this a total “guilt-free” dessert because of all the sugar, it’s definitely lighter than most. I love dirty little secrets like that. Next time, I really want to try a raspberry variation! I hope you guys love this! Strawberry Greek Yogurt Cheesecake Squares yields about 10-12 squares, depending on size for crust ~

Passion Fruit Curd Bars I remember when my mom would make Lemon Bars for parties. It was hard to wait for the gooey filling to cool enough to cut them into bars. Sometimes if I was lucky she’d let me sprinkle them with powdered sugar and I’d try my best not to get it all over the place. These Passion Fruit Curd Bars proved to be a quick favorite and she could hardly wait for me to cut them before she was ready to dig in. If you are like lemon bars and the flavor of passion fruit, you’ll love these bars. I liked mine with a bit of unsweetened coconut sprinkled on top. Passion Fruit Curd Bars Recipe recipe by Lindsey Johnson Crust: 2 sticks unsalted butter, cold, cut into 16 pieces 2 1/2 cups all-purpose flour 1/2 cup powdered sugar 1/2 cup toasted coconut 1/2 tsp. salt 1 egg yolk 1-2 Tbsp. light coconut milk (can use regular milk or even water) Filling: Topping: Sifted powdered sugar, optional Preheat oven to 325 degrees F. To prepare crust, place toasted coconut in the bowl of a food processor.

Crème Brûlée Cheesecake Bars Two of the worlds best desserts come together to make these unbelievably delicious Crème Brûlée Cheesecake Bars. I don’t think I could express in words how much I love these things! They are a dream come true. Everything about them is absolutely amazing. The contrast of these bars is part of what makes them just so good. That brittle, perfectly caramelized, crunchy shell atop a silky smooth and richly creamy cheesecake, which rests over a slightly salty, slightly sweet, buttery graham cracker base that crumbles in your mouth with each bite. If you’re like me, you will want to savor each and every last spec of it, and then hide rest from the world because sometimes it just to hard too share something so good :). Crème Brûlée Cheesecake Bars Ingredients Crust 1 1/4 cups finely crushed graham cracker crumbs (from 9 sheets) 2 Tbsp granulated sugar 6 Tbsp butter, melted (preferably salted) Cheesecake filling Topping Directions For the crust: Preheat oven to 350 degrees.

Peanut Butter and Jelly Bars Peanut butter and jelly sandwiches are super delicious. I didn’t grow up eating them, and I didn’t even grow to like peanut butter until only a couple of years ago. I also don’t like using “classic” white bread, but instead prefer a multigrain or whole wheat bread when making a peanut butter and jelly sandwich…I just don’t really like white bread, whole wheat is so much yummier. Yes I’m weird, I know. It’s ok though. To this day, peanut butter and jelly sandwiches aren't something I eat very often, but every now and then I find myself craving a pb&j sandwich, because they’re filling, sweet, and so simple to make. I had been eyeing this recipe for a while now; it seems to be incredibly popular, and I’ve seen it everywhere…I obviously had to try it out eventually. I used a mixture of white and whole-wheat flour, because I really love the extra heartiness that you get from using whole-wheat flour. Peanut Butter and Jelly Bars Adapted from Barefoot Contessa Ingredients · 1 ½ cups sugar