snack saturday

No Bake Peanut Butter Cheesecake

For the Oreo Crust

• 1 1/2 cup Oreo cookie baking crumbs
• 1/3 cup unsalted butter , melted

For the Cheesecake Layer

• 1 1/2 cups whipping cream
• 20 oz cream cheese , softened to room temperature
• 1 1/4 cup peanut butter , not natural
• 1 1/4 cup powdered sugar
• 1 1/2 cups semi-sweet chocolate chips
• 1 bag miniature peanut butter cups

Instructions

1. Lightly spray a 9 inch spring-form pan with cooking spray. 
2. In a medium bowl stir together the Oreo crumbs and melted butter. Then press the mixture into the bottom of the prepared spring-form pan.  
3. In a large bowl beat the whipping cream until stiff peaks form. 
4. In a separate large bowl beat together the cream cheese, peanut butter and powdered sugar until no lumps remain. Then beat in the whipped cream. 
5. Spoon the mixture over the crust and smooth the top. Cover and chill in the fridge to allow the cheesecake to set for at least 2 hours. 
6. When ready to serve, melt the chocolate chips in the microwave in short 30 second bursts stirring between each. 
7. Remove the cake from the fridge. Trace around the outside of the cake with a sharp knife, then unclamp the spring-form pan. Cut into pieces and top each with melted chocolate & peanut butter cups. 

snack saturday

Raspberry Cream Cheese Coffee Cake

• 1/4 cup sugar
• 8 oz. cream cheese-softened
• 1 egg white
• 1 cup raspberries-washed and well drained
• 1 and 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 5.5 Tablespoons unsalted butter- softened
• 1/2 cup sugar
• 1 egg + 1 egg yolk
• 3/4 cup sour cream
• 1 teaspoon vanilla extract
• 1/3 cup sugar
• 1/2 cup flour
• 3 tablespoons butter-chilled and cube

1. Preheat oven to 350F. Grease 8 or 9 inch springform pan and line the bottom with parchment paper. Set aside.
2. To make the filling: Mix together the cream cheese and sugar on medium-low speed until creamy. Add eeg white end mix on low just to combine. Set aside.
3. To make the cake batter: In a bow stir together flour, baking powder, baking soda and salt, set aside.
4. With an electric mixer cream together the butter and sugar on medium-low speed. Add egg and egg yolk and vanilla. Slowly mix in the flour mixture alternating with the sour cream. Transfer the batter into the prepared pan and smooth with a spatula. Spread the cream cheese filling on top. Place raspberries onto cream cheese filling.
5. To make the topping: Combine sugar, flour and chilled cubed butter in a bowl. Stir with a fork or pastry blender until the mixture is crumbly.( Make sure the streusel is in pea-sized crumbs)
6. Sprinkle the streusel on top of raspberries.
7. Bake for 40-45 minutes until a cake tester inserted in the center comes out clean. Cool on a rack, run a thin knife around the cake and loose ring of springform pan.
8. Store in the fridge.

snack saturday

Mini Oreo Cheesecakes 

For the crust:

• 12 Oreos
• 2 tablespoons butter, melted

For the cheesecake filling:

• 12 ounces cream cheese, softened to room temperature
• ¼ cup sour cream
• ⅓ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg, room temperature
• 6 Oreos, crushed

To make the crust:

1. Preheat oven to 325°F. Spray each cavity of a 12-count mini cheesecake pan well with nonstick cooking spray and set aside. You may also use a regular 12-count muffin pan, I suggest lining each cavity with cupcake liners for easier removal.
2. Add the Oreos to a blender or food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl and add the melted butter. Mix together until all of the crumbs are moistened. Evenly distribute the filling between all 12 cavities in the mini cheesecake pan, making sure to press each one down firmly into one even layer. Bake at 325°F for 5 minutes, remove from the oven, and set aside to cool. Keep oven temperature at 325°F while you make the filling.

To make the cheesecake filling:

1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, add the cream cheese and mix until smooth. Add in the sour cream, granulated sugar, and vanilla extract and continue mixing until well combined, scraping down the sides of the bowl as needed. Add in the egg and mix on low speed until just combined, then gently fold in the crushed Oreos.
2. Evenly distribute the cheesecake filling between all 12 cavities of the pan and return to the oven. Bake at 325°F for 15-17 minutes or until the tops of the cheesecakes are set.
3. Remove from the oven and allow to cool at room temperature for at least 1 hour. Cover tightly with plastic wrap and transfer to the refrigerator to chill for at least 2-3 hours or overnight. Once the cheesecakes are chilled remove them from the pan, serve, and enjoy!

snack saturday

No Bake Chocolate Oat Bars

• 1 cup butter
• ½ cup brown sugar, packed
• 1 teaspoon pure vanilla extract
• 3 cups rolled oats
• ½ teaspoon ground cinnamon
• ¼ teaspoon kosher salt
• 1 cup dark chocolate chips
• ¾ cup chunky peanut butter

1. Line a 8-inch-by-8-inch baking dish with parchment paper, and set aside.
2. In a medium saucepan, combine the butter, brown sugar and vanilla extract. Heat over low-heat, until the butter has melted and the sugar has dissolved.
3. Add the oats, cinnamon and kosher salt. Cook, stirring constantly, for 4 to 5 minutes.
4. Pour half of the oat mixture into the prepared baking dish. Spread out the mixture evenly, pressing down.
5. In a small microwave-safe bowl, combine the chocolate chips and the peanut butter. Heat on high in the microwave, in increments of 40 seconds, stirring in between each increment, until melted and fully combined.
6. Pour ⅘ of the chocolate mixture into the pan over the pressed oats, reserving about ¼ cup for drizzling. Top with the remaining oats and drizzle with the remaining ¼ cup chocolate mixture.
7. Refrigerate for 4 hours, or until set.

snack saturday

Gingerbread Spice Cake

• 2 cups all-purpose flour 
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons ground ginger
• 1 and 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup unsulphured molasses 
• 3/4 cup hot water 
• 1/2 cup  unsalted butter, softened to room temperature
• 1/3 cup packed light or dark brown sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract

Cream Cheese Frosting (optional)

• 8 oz full-fat brick style cream cheese, softened to room temperature
• 2 Tablespoons  unsalted butter, softened to room temperature
• 1 and 3/4 cups  confectioners' sugar
• 1 Tablespoon cream or milk
• 1 teaspoon vanilla extract

1. Preheat oven to 350°F (177°C). Grease a 9-inch springform pan. Set aside.
2. In a medium bowl, whisk the flour, baking soda, ginger, cinnamon, cloves, and salt together until combined. Set aside. In a separate bowl or dish, whisk the molasses and hot water together.
3. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add the brown sugar and beat on high speed for 1 minute until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On medium-high speed, beat in the egg and vanilla until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the hot water/molasses, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Avoid overmixing. Batter will be thin. Whisk out any big lumps.
4. Pour batter into prepared pan. Bake for around 35 minutes or until the cake is baked through. All ovens are different and your cake could take a little more or less time. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean with only a couple moist (not wet) crumbs, it is done. Allow cake to cool completely in the pan set on a wire rack. The cake must be completely cool before frosting.
5. Make the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until creamy and no lumps remain- about 2 minutes. Add confectioners' sugar, milk, and vanilla extract. Beat on low speed for 20 seconds then increase to high speed until everything is completely combined and the frosting is creamy. Taste. Add a pinch of salt if frosting is too sweet. Spread on top of cake. Spread around the sides if you have extra frosting.
6. Slice, serve, enjoy! Leftover frosted cake keeps well covered tightly in the refrigerator for up to 5 days. The flavor gets even better after a day or two

snack saturday

Cinnamon Roll Muffins

 2 cups all purpose flour
 3 teaspoons baking powder
 ½ teaspoon salt
 ¼ cup sugar
3 tablespoons melted butter, cooled slightly
 1 egg
1 cup milk (plus more as needed)

 Topping and Filling
1 cup brown sugar, loosely packed
 3 teaspoons ground cinnamon
 1½ cups coarsely chopped pecans or walnuts
 3 tablespoons melted butter

 Frosting
 2 ounces cream cheese, softened
 1 cup powdered sugar
 1 tablespoon milk
dash of vanilla

 Instructions
 1. Preheat oven to 400 degrees Fahrenheit. Generously grease a standard 12 cup muffin tin.
2. In a large bowl, sift together the dry ingredients. In a separate bowl, whisk together the wet ingredients until well combined. Make a well in the center of the flour mixture and add the egg mixture, stirring only until just combined.
3. Combine all the topping/filling ingredients. Gently fold half of the mixture into the muffin batter. 4. Spoon the muffin batter, about ¼ cup, into each muffin tin. Top with remaining brown sugar mixture. Bake at 400 degrees for 12 to 15 minutes, or until muffins spring back when pressed lightly. Remove from oven. Cool slightly, then transfer carefully to a wire rack
 5. Whisk together all of the frosting ingredients. Drizzle over the top of the muffins and enjoy every single delicious bite . . . maybe even lick your fingers when you're done.

snack saturday

Salted Caramel Apple Pie Cheesecake

For Crust

• 6 tbsp butter, melted
• 2 cups graham cracker crumbs
• 3 tbsp sugar
• ½ tsp cinnamon

For Cheesecake Filling

• 2 (8 oz) packages cream cheese, at room temperature
• 3 eggs
• ¼ cup sugar
• pinch of salt

For Apples

• 2 large apples, peeled, cored and sliced in small pieces
• ½ tsp cinnamon
• 3 tbsp sugar

Topping

• caramel sauce, I used store bought
• sea salt

instructions

1. Heat oven to 350 F degrees. Line a 9x9 baking pan with parchment paper, spray it with cooking spray first so that the parchment paper sticks to the pan. Set aside.
2. In a medium bowl mix together the melted butter, ½ tsp cinnamon, sugar and the graham cracker crumbs. Pour the mixture into the prepared baking pan and press evenly. It might be easier to use the bottom of a glass to press the crumbs down to make a thin layer. Bake for 10 minutes.
3. While the crust is baking make the cream cheese mixture. To the bowl of your mixer add the cream cheese, sugar, eggs and pinch of salt. Beat on medium high for at least 5 minutes or until the mixture is smooth.
4. In a medium bowl mix together the apples with the sugar and cinnamon. Gently fold in the prepared apples into the cheesecake mixture. Pour the cream cheese filling over the crust in the baking pan. Level the top off with a spatula.
5. Bake uncovered for about an hour or until the filling is set. Let the cheesecake cool completely before slicing into it.
6. Once the cake is cooled slice it into 2 inch squares. Drizzle with caramel sauce and sprinkle with sea salt.

snack saturday

Loaded M&M Oreo Cookies

1/2 cup unsalted butter (1 stick), melted
1 large egg
1 cup light brown sugar, packed
1 tablespoon vanilla extract
1 cup all-purpose flour
18 Oreo Cookies, coarsely chopped; another type of chocolate sandwich cookie may substituted, or about 2 heaping cups of coarsely chopped add-ins including leftover cookies, graham crackers, chocolate-covered pretzels, etc.)
about 1/2 cup M&M's (I used plain, use your favorite flavor or other chopped candy)

DIRECTIONS:

1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
3. Wait momentarily before adding the egg so you don't scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
4. Add the flour and stir until just combined, don't overmix.
5. Stir in the Oreos.
6. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
7. Evenly sprinkle the M&Ms over the top, lightly pressing them down with your finger or a spatula.
8. Bake for about 20 to 22 minutes, or until done based on add-ins used. Top should be set and edges slightly firm. A toothpick inserted in the center  should come out clean, or with a few moist crumbs, but no batter. Allow bars to cool in pan for at least 30 minutes before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

snack saturday

Blueberry Crisp

• 1/2 cup cold unsalted butter, cut into pieces
• 6 cups fresh blueberries
• 3/4 cup all-purpose flour
• 3/4 cup brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 1/2 cup rolled oats
• Vanilla ice cream, for serving 

Directions

1. Preheat oven to 375 degrees.
2. Butter a 9x13 inch baking dish.
3. Combine the flour, sugar, and cinnamon in a bowl.
4. Blend in the butter with a pastry cutter or your fingers until the mixture is crumbly.
5. Place the blueberries in the prepared baking dish and sprinkle the crumb mixture over them.
6. Bake 30 to 35 minutes.
7. Serve with vanilla ice cream.

snack saturday

Lemon Blueberry Layer Cake 

CAKE

• 1 cup unsalted butter, softened 
• 1 and 1/4 cups granulated sugar
• 1/2 cup  packed light brown sugar
• 4 large eggs, at room temperature
• 1 Tablespoon vanilla extract
• 3 cups sifted all-purpose flour
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• zest + juice of 3 medium lemons
• 1 and 1/2 cups blueberries, fresh or frozen (do not thaw)
  
• 1 Tablespoon all-purpose flour

CREAM CHEESE FROSTING

• 8 ounces  full-fat brick style cream cheese, softened 
• 1/2 cup unsalted butter, softened 
• 3 and 1/2 cups confectioners' sugar
• 1 - 2 Tablespoons heavy cream
• 1 teaspoon vanilla extract
• pinch salt

Directions:

1. Preheat the oven to 350°F (177°C). Grease and lightly flour three 9x2 inch cake pans with nonstick spray. Set aside.
2. Make the cake: Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy - about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Add eggs and vanilla. Beat on medium speed until everything is completely combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.
3. In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not overmix at any point. Overmixing will lend a tough, dense textured crumb.
4. Spoon batter evenly into 3 prepared cake pans. If only using 2 cake pans, your bake time will be longer. Bake the three layers for about 21-26 minutes or until a toothpick inserted in the center comes out clean. Mine took 21 minutes. Remove from the oven and allow to cool completely before frosting.
5. Make the frosting: Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners' sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.
6. Assemble and frost: First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn't make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.

snack saturday

Lemon Glazed Strawberry Loaf

• 
  
• 2 cups plain flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon ground cinnamon
• 1 large room temperature egg
• ¾ cup caster(super fine) sugar
• ¼ cup  brown sugar
• 1 cup buttermilk
• ⅓ cup vegetable oil
• 2 teaspoons vanilla extract
• 2 cups fresh strawberries, rinsed, dried, chopped
• 1 tbs plain flour (extra)
• 
  
• LEMON GLAZE
• Juice from 1 large lemon (approximately 2 tbs)
• 1 cup icing sugar
• 1 tbs cream

1. Preheat oven to 180 degrees celsius.
2. Spray a loaf pan with nonstick spray.
3. In a large bowl, sift the flour, bicarb soda, salt, and cinnamon together until well combined.
4. In a separate bowl, whisk the egg, caster sugar and brown sugar together until well combined and no lumps remain.
5. Pour in the buttermilk, oil, and vanilla and whisk well.
6. Slowly pour the wet ingredients into the dry ingredients and whisk together gently (don't over mix!) until there are no lumps.
7. Place the chopped strawberries into a large ziplock bag, add in the flour and toss to coat.
8. Shake off any excess flour
9. Gently fold through the floured strawberries through the loaf mixture.
10. Bake the bread for approximately 50-60 minutes.
11. The loaf is cooked when a skewer inserted into the middle comes out clean.
12. Allow the loaf to completely cool in the pan before turning onto a wire rack to be glazed.
13. To make the lemon glaze, whisk the icing sugar, lemon juice and cream together until combined and creamy.
14. Drizzle over the strawberry loaf.