S'mores Cheesecake

I made my very first cheesecake yesterday! What a perfect flavor for summer…S'mores! I was really nervous baking it, because I have always heard that cheesecakes are harder to make, but this recipe really isn't that hard.

Its very yummy and rich! Good recipe to bake for dessert when you are having guests over, because it makes a lot!!
 There are 4 layers….Graham Crackers, Chocolate, Cheesecake and then Marshmellows to top it off.

S'MORES CHEESECAKE

*2 C. Graham Cracker Crumbs
*1/4 C. Sugar
*6 Tablespoons Butter
*1 package of milk chocolate chips
*1 Can evaporated milk
*3 packages cream cheese
*7 oz Marshmellow Creme
*2 Tablespoons Corn Starch
*1 teaspoon Vanilla
*3 Eggs, beaten
*2 1/2 C. Mini Marshmellows

1-Preheat oven to 325.

2-In a small bowl mix crackers, sugar and melted butter. Press into the bottom and 1 inch up sides of a greased 9 inch Spring Foam Pan. Bake 10 min. and Cool. Wrap tin Foil around outside/bottom of pan to prevent it from leaking (I didn't do this and it leaked butter all over the bottom of the oven). Also, to avoid cracking place spring foam pan into a baking dish filled with a bit of water.

3-Melt the chocolate chips with 3/4 C. up the evaporated milk. Stir. Pour into the crust and freeze for 20 min.

4-Beat softened cream cheese. Add in Marshmellow creme, cornstarch, vanilla and remaining evaporated milk. Add eggs and beat. Pour over chocolate layer.

5-Bake 65-75 min. Sprinkle with marshmallows and Bake another 8 min or until marshmallows start to brown.

6-Cool 10 min, Then loosen sides from pan with a knife. Cool another hour.

Refridgerate and cover when completely cooled.

Graham Cracker Crust layer

Chocolate Layer

Cheesecake Layer before baking

All done and ready to eat! Doesn't it look delicious!

Yummm! 

Grilled Stuffed Portobello Mushrooms

I cannot even tell you how amazing these are!! I have never used portobello mushrooms before...but I think they will become a regular in our house!

After I made these I thought wow, you could probably stuff these with anything!....Bacon, meat, quinoa? Endless possibilities! 

Don't let the mushroom scare you if you don't really care for them... Try them anyways!...Tyler usually hates mushrooms but he tasted these and said "wow these are actually realllly good" 

This recipe has the portobellos stuffed with cheeses and after grilling they are topped with with basil and garlic! Mmmm 

Ready for the recipe?! 

GRILLED STUFFED PORTOBELLOS TOPPED WITH BASIL & GARLIC

*3/4 C. Ricotta Cheese

*1 C. Parmesan Cheese-used separately

*1/2 C. Mozzarella Cheese

*2 T. Parsley

*sprinkles of pepper

*2 Lg. Portobello Mushrooms

*1/4 to 1/2 C. Fresh Basil (I got to use basil leaves from our herb garden!! How fun!)

*1 Garlic Clove

*2 T. Oil

1-Mix the Ricotta, 3/4 C. of the Parmesan, Mozzarella, Parsley, and Pepper.

2-Remove and discard stems and gills from the mushrooms.

3-Fill the mushroom cups with the Ricotta mixture (don't be shy! Load them up!) 

4-Grill covered on Med-high heat for about 10 minutes or until the mushrooms are tender.

5-Meanwhile place basil and garlic in food processor. Add remaining 1/4 C. Parmesan and pulse. Then gradually add oil until you have the desired consistency.

6-Spoon over the mushrooms after grilling.

Enjoy!! I served these with Penne and Pasta Sauce. yummmm! 

Glazed Doughnut Muffins

Good Morning!

Hope you all had a fabulous weekend! 

On Saturday, my Hubby and I were both up super early and were enjoying some morning coffee together…so i thought for breakfast it would be a perfect time to try these muffins! They took about 45 min to put together and they tasted DELICIOUS!

These would be excellent any time of the year….but they remind me of fall because they have that cinnamon and nutmeg flavor in them yummmm!

GLAZED DOUGHNUT MUFFINS

*1/4 C. Butter

*1/4 C. Vegetable Oil

*1/2 C. Sugar

*1/3 C. Brown Sugar

*2 Eggs

*1 1/2 teaspoon Baking Powder

*1/4 teaspoon Baking Soda

*3/4 teaspoon Nutmeg

*1 teaspoon Cinnamon

*3/4 teaspoon Salt

*1 teaspoon Vanilla Extract

*2 2/3 C. Flour

*1 C. Milk

1-Preheat the oven to 425. Put cupcake liners in muffin tin.

2-Beat butter, oil and sugars. Beat in eggs, baking powder, baking soda, nutmeg, cinnamon, salt and vanilla.

3-Stir in flour alternatively with milk. 

4-Spoon batter into cups (fill about 3/4 full). Bake 15-17 minutes. Cool 10 minutes. remove from tin and cool another 10 minutes.

5-Make the Glaze:

        Whisk together: 

                 *3 Tablespoons Butter

                 *1 C Powder Sugar

                 *3/4 teaspoon Vanilla

                 *2 Tablespoons Hot Water

6-Take off the liners and dip each muffin into the glaze twice so that it runs down the sides! Yum!

     Enjoy!! These taste excellent with coffee and made for a fun Breakfast Date with my man!

recipe found at : http://www.mybakingaddiction.com/glazed-doughnut-muffins/