Eye Gazing and Cinnamon Toast Cheesecake

Cole, Brittany, and Emma joined us for our monthly dinner at Kari's. It was so nice to have them there!

It was fun playing with the girls, watching their imaginations, and ability to make conversation. It's crazy getting to watch them grow these last 2 & 3 years. 

Britt & I snacked on some spinach dip while Kari prepped the kabobs. Ramiro also gave us some delish ceviche. I was hesitant to try it since I'm not big on seafood, but it was pretty good. I'm not saying I would ever request it, but I would eat it again. 

While the husbands grilled, Kari and I started discussing Mckayla's eye color...which lead to talking about our eyes. And then we shared a moment where we were about two inches away from each other inspecting the others eyes. It was romantic. 

Grandma had emailed me some new recipes, so I adapted one of them and brought Cinnamon Toast Cheesecake.

Cinnamon Toast Cheesecake
2 cans crescent rolls
2 (8oz) pkg cream cheese
1 c sugar
1 tsp vanilla
1 stick of butter
Cinnamon sugar mix (1 tsp cinnamon + 1/2 c sugar)

• Preheat oven to 350* and grease up an 8x8 pan.
• Press 1 can crescent rolls in bottom and on sides.
• Mix cream cheese, sugar, and vanilla until smooth, then spread on crescent rolls (I prefer less filing, so I had some left over).
• Spread the second can of crescent rolls over the cheesecake filling.
• Melt butter and pour on top, then cover with cinnamon sugar mix. 
• bake for 30 min, then turn on the broiler for a sec to cook the top. (Keep an eye on it because it will burn quick!)

 

Chocolate Covered Stuffed Brownie Cups

I love making brownie cups because they are easy to share and just so cute!

My fave way to eat them is stuffed with peanut butter & Oreo's...but today I took it a step further and dipped the whole brownie cup into white chocolate & milk chocolate bark.

Chocolate Covered Stuffed Brownie Cups
2 eggs

1/2 + 1/8 c cocoa powder

1/2 tsp salt

1/2 tsp baking powder

1 tbs vanilla extract

1 stick of butter

1 1/8 c sugar

3/4 c flour

1/2 c chocolate chips
15 Oreos
15 tbs Peanut Butter (appx)
15 cupcake liners
1 package bark (I used vanilla and chocolate, so chose whatever you like)

• Preheat oven to 350* and put liners in cupcake pan.
• Beat the eggs, cocoa, salt, baking powder, and vanilla until smooth.
• In a separate bowl microwave to melt the butter, add the sugar, and stir. Microwave a little longer until hot. It should become shiny as you stir. Heat once more (about 1 min)- this will create a shiny top crust on the brownies.
• Add the hot butter/sugar mix to the chocolate concoction and stir until smooth.
• Mix in the flour (in three parts) and chocolate chips.
• Pour a little bit of batter into the bottom of each liner (I used my 1" cookie scoop, filling it about 3/4 of the way)
• Spread peanut butter on top of an Oreo, place it in the liner on top of the brownie batter (do this 15 times), then scoop more batter on top until the cookie is covered.
• Bake for 15 min, let cool.
• Once cool, melt chocolate bark (1min, then 30sec intervals until smooth), dip the brownie cups, let the bark set, then enjoy!

Movie Bark

This turned out wayyyy better than I ever could have imagined!

 I love popcorn.

Covered in white chocolate? Yes!

With M&M's? Yes!

With sharp cheddar cheese slices? Yes!

With Reese's Pieces? Must you even ask? YESSSS!

So I figured I'd make a combo of my fave ways to eat it. Obviously cheese didn't make the cut because that would just mix kind of weird.

Movie Bark

1 bag milk chocolate chips
1 bag white chocolate chips
1 cup Reese's Pieces
1 individual sized bag of popcorn (I used Smart Pop buttered)

• Cover a baking sheet with wax paper.
• Melt milk chocolate chips in bowl stopping to stir every 30 seconds until smooth. Pour and spread over wax paper. Pop in the freezer to speed up the hardening process.
• Pop popcorn (follow bag directions) and set aside.
• Melt white chocolate chips in bowl, stopping to stir every 30 sec until smooth. Pour and spread over the hardened milk chocolate layer.
• Sprinkle Reese's Pieces & popcorn over the white chocolate and press down to secure it into the top layer. Pop into the freezer to speed up the hardening process.
• Once the chocolate is set, cut into pieces, and enjoy!

Cinnamon Rolls

Back in college I ran a marathon with Team in Training to raise money for The Leukemia & Lymphoma Society. We had a few bake sales to raise money - I think I ended up making about $1200 between the 3. You know I bake like a boss!

Anyway, for the first one my Grandma donated many baked goods, including the cinnamon rolls. My mom complained about how she loves these cinnamon rolls but Grandma never makes them. I didn't try any that day because they sold quick.

About 6 years later and I still hadn't tried the cinnamon rolls. I randomly thought of this and requested the recipe. Y'all, these are really easy and super delicious!

I made them for Steve - he loved them. I brought the leftovers to the office the next day - they loved them.

Linking up with Buns In My Oven to share the deliciousness!

So, here's the recipe as emailed by Grandma:

Cinnamon rolls

Scald 1 cup milk-add 1/4 cup sugar, 1/2 cup shortening and 1 tsp salt. Let cool in large mixing bowl. Add 1 cup flour to warm milk. beat 2 eggs and add. Dissolve 1 package yeast in1/4 cup warm water and add. Beat until smooth. Add 2 1/2 cups of flour gradually to form soft dough. Beat until smooth. Put sough in a well greased bowl cover and let rise in a warm place till double, about 2 hours.

Roll 1/2 recipe on lightly floured surface to oblong shape 1/4" thick. Brush with melted butter or margarine and sprinkle with 1/4 cup brown sugar and 1 tsp cinnamon. Roll up and seal edges. cut in 1" slices.

Place rolls cut side down in greased pan. Cover and let rise till double.

bake 375 degrees for 25 min

Icing

2 cups powdered sugar and enough milk to make spreading consistency. add dash of salt and 1 tsp vanilla.

And there you have it! I did add more cinnamon/sugar mix than she does, but then again I tend to be a little over the top with flavor.

Enjoy!

Birthday Cake Bark

Usually B makes a request for her Bday. But this year she said she wanted to be surprised. Brittany likes funfetti cake so I wanted to make something with that flavor that is also super quick because I didn't have a lot of time since we went to a birthday eve dinner.

Linking up with Buns In My Oven to share the sweetness!

Birthday Cake Bark

1 bag milk chocolate chips
1 bag white chocolate chips
3/4 C Funfetti box mix
Sprinkles

• Cover a large baking sheet with wax paper.
• Melt milk chocolate chips in the microwave (I did it for 1 min, stir, then 30 sec.), then pour/spread melted chocolate on covered baking sheet and place in the fridge for 10min to set.
• In a clean bowl melt white chocolate chips (same as the others), mix in funfetti mix in three parts, spread over the milk chocolate layer, cover in sprinkles, then pop into the fridge to set.
• Cut into pieces and enjoy! 

Reese's Krispie Treats

Reese's were my favorite candy when I was little. On Tuesday's my Papa would pick me up from piano lessons and have Reese's and chocolate milk waiting for me when we got home. Oh how I loved Tuesdays!

Every time I visit my grandparents I know I can most likely still find a Reese's stash in the fridge bottom right drawer. Marshall is under the impression that they are for him (and we may have battled it out a time or two), but I know the truth.

I got a last min invite to a house re-warming party and wanted to make something quick and delicious. My first thought was brownies because they are usually a big hit, but since I'm not baking as often as I used to I figured I'd use the opportunity to make something new to me. I must have been craving chocolate and peanut butter that day.

Linking up with Buns In My Oven to share the sweetness.

Reese's Krispie Treats
1 bag marshmallows
2 tbs butter
1/3 c peanut butter
6 c rice krispies
16 Reese's cups (feel free to add more!)
1 c chocolate chips

• Throw the marshmallows, butter, and peanut butter into a large bowl. Microwave & stir in 1 min intervals until smooth.
• Mix in the rice krispies in two parts.
• Pour into a greased cake pan.
• Chop the Reese's cups (I did mine into 1/8 pieces) and sprinkles on top of krispie treats.
• Melt the chocolate chips and drizzle it over the Reese's treats.

Cherry Donut Icing

I have made no secret of my love for donuts. The cherry iced by Donut Stop in particular. Good thing I also have a love for working out otherwise I'd really be in a bind!

My Dad knows of this unhealthy relationship, and my love of baking, so he got me a donut maker for Christmas. This is probably why I am Daddy's girl.

presh to death.

For my first donut adventure I used the mix that Dad bought me - no need to get crazy right away!

But I knew I wanted to make the icing instead of using the cinnamon sugar it came with. And I happened to make these during Valentine's week, so you know it had to be pink. And if it's pink, then it has to be cherry.

This stuff was so easy and delicious that I would prefer to drizzle it on everything for always!

Linking up with Buns In My Oven to share this goodness!

Cherry Icing

1/4 c milk

1 tbsp cherry extract

2 1/4 c powdered sugar

Red food coloring

• Mix the milk and extract in a saucepan over low heat.
• Once warm add in the powdered sugar and whisk slowly.
•  Once combined, add in the food coloring.
• Remove from heat and dip those donuts!

*I dipped my donuts twice, letting them sit on a cooling rack over a cookie sheet (to catch any runaway icing) in between dippings.

The office loved them, and continued to love me in return. #winning for all!

Red Velvet Brownies

I made these for Valentine's day. I was obviously going with a red theme and figured that red velvet brownies were worth a shot. They turned out amazing and I was even told they were "bloody good!"

Linking up with Buns In My Oven because sharing is caring!

Red Velvet Brownies

1 stick of butter

1 1/8 c sugar

2 eggs

1/2 tsp salt

1/2 tsp baking powder

1 tbs vanilla extract

1 box red velvet cake mix

• Preheat oven to 350*
• Beat the eggs, salt, baking powder, and vanilla until smooth.
• In a separate bowl microwave to melt the butter, add the sugar, and stir. Microwave a little longer until hot. It should become shiny as you stir. Heat once more - this will create a shiny top crust on the brownies.
• Add the hot butter/sugar mix to the chocolate concoction and stir until smooth.
• Mix in the red velvet cake mix in 1/2 cup increments.
• Bake 35-45min.

I used an 8x8 brownie pan, but will probably try out the larger pan next time.

Cream Cheese Icing
4 oz cream cheese
1 tbs vanilla
2 c powdered sugar

• Mix all ingredients together.
• Ice once brownies are cool.

Valentine Cream Cheese Cookies

So it's Valentine week. Yes, a whole week. I think this is probably my favorite holiday. Who doesn't want to celebrate love?

So I kicked off the week by bringing some delicious cookies to work. I'm honestly surprised by how much I love these because I used to be strictly anti-cream cheese. The idea of it just freaks me out. But I've caved. And? Sometimes I even get cheesecake when Brittany and I go to the bakery! I don't even know who I am anymore.

Show someone you love them and bake them these cookies!

Linking up with Buns In My Oven for What's Cookin' Wednesday.

Valentine Cream Cheese Cookies
adapted from Bakestravaganza

2 sticks softened butter
6oz cream cheese (room temperature)
2 c sugar
2 tsp vanilla
red or pink food coloring
2c flour
1c M&M
1/2c chocolate chips

• Preheat oven to 375*
• Cream the butter and cream cheese together.
• Mix in the sugar, vanilla, and food coloring (to desired color).
• Add in the flour half a cup at a time.
• Stir in the M&Ms and chocolate chips. (If you use your mixer then it could be a chopped m&m disaster, so I used a wood spoon)
• Drop cookie dough balls onto the pan about 2 inches apart. (I used a large cookie scoop about an inch in diameter)
• Bake for 14 min.
• Let cool, remove from pan, eat!

Cinnamon Swirl Loaf Bread

Grandma and I had a bake-a-thon when I visited last October. Pretty sure I mentioned that when I posted a few things we made. We also made my new fave: cinnamon swirl bread.

Back in 2007 I ran my first (and only full) marathon with Team in Training. We had a few bake sales as fundraisers. I, of course, dominated that. I raised about 1/4 of my goal in the few bake sales that we held. Anyway, my grandma baked like a boss to help me with the first one. She made a few things that I hadn't seen before, including this cinnamon swirl bread. I obviously couldn't try it because it was for charity, but I had been wanting a taste after all of these years. 

Ok, so when grandma asked me what was on my baking list, I had a flash back to the bake sale days and knew that this was my chance to finally get some of that cinnamon swirl bread. It was def worth the wait! It was good plain or toasted with butter. I.die. just thinking about it now.

And? It was so fun to make! I think I love baking bread and can't wait to make more!

And now for the recipe, brought to you by Grandma:

Cinnamon Swirl Loaf Bread

1/4 cup warm water

2 cups milk scalded

1/2 cup sugar

1/2 cup shortening

2 tsp. salt

1 pkg rapid rise yeast

7 1/2 - 8 cups flour

2 slightly beaten eggs

3/4 cup sugar

1 1/2 tablespoon cinnamon

soft butter or oleo

Mix first 5 ingredients togetherAdd 3 cups flour mix well, add eggsAdd enough of remaining flour to make soft dough.Knead 8-10 min. This is hand kneading (old recipe) your mixer will knead the dough. You can choose how long.
Place in a lightly greased bowl-Turn to grease it all over.Cover and let rise 10 minutes (This replaces the long rise using plain yeast) 

Divide dough in half. Makes 2 loaves.  Roll to 15" x 7" rectangle about 1/2 inch thick.Spread soften butter (oleo) on dough, mix cinnamon and sugar, sprinkle over dough.

Roll- Begin with narrow side, Pinch dough to seal, Placed sealed edge down in 2 greased  9 1/2 x 5 x 3 (loaf pan). 

Cover-Let rise 45 to 60 min. till double,

Bake 375 degrees for 35-40 minutes

Mint M&M Chocolate Cookies

I made these while watching Dexter, so you know they'll be killer!

Mint M&M Chocolate Cookies
adapted from the NY Times Chocolate Chip Cookie recipe

1 c minus 1 tbs cake flour

1/2 + 1/3 c all purpose flour
1/2 + 1/8 c cocoa powder

1/2 + 1/8 tsp baking soda

3/4 tsp baking powder

3/4 tsp coarse salt

1 1/4 sticks unsalted butter

1/2 + 1/8 c light brown sugar

1/2 c + 1 tbs granulated sugar

1 large eggs

1 tsp vanilla extract

1 bag mint M&M's. (about 1 cup, but the more the merrier!)

1. Mix flours, baking soda, baking powder, and salt into a bowl. Set aside.
2. In a large bowl cream butter and sugars until light and fluffy (about 5 min). 
3. Add eggs, stir in vanilla, and cocoa powder.
4. reduce to low speed and slowly add dry ingredients.
5. Fold in mint m&m's, then refrigerate dough for 24-36 hours.
6. Preheat oven to 350*, spoon dough onto baking sheet, and bake for 10-12 min. 
7. Let cool for 10 min, remove from sheet and place on cooling rack. Eat. 

Makes about 3 dozen when using a small cookie scoop (about 1 inch).

Linking up with Buns In My Oven.

Holly

THIS is my fave holiday treat. Hands Down. No competition. I will stab you for a piece. No really.

Back in elementary school my mom would always bring this for the Christmas party. Seriously the best day of the year for me.

So please, go and make this now. It's so easy and so delish you don't have a reason not to...except for the whole grocery stores might be closed already since it's Christmas Eve. In which case I highly suggest breaking and entering. Do what you gotta do.

Holly
2 tbsp butter
1 bag marshmallows
green food coloring
6 cups Kellogg's flakes cereal
red hots/red icing

1. Coat a bundt pan with non stick spray.
2. Melt butter - about 20 sec in microwave.
3. Add mallows and microwave in 1 min increments stirring in between until smooth.
4. Mix in food coloring until it's a shade of green you approve of.
5. Slowly mix in the cereal then pour into bundt pan.
6. Give it a few hours to cool so it'll stick together, then remove from pan.
7. Strategically place red hots (or icing if you are not a red hot lover like me) into berry formations.
8. Enjoy!!

Peppermint Bark

This is the first thing I made in my new kitchen. Don't get new confused for improved. It's smaller and the thought of making anything more involved than chocolate bark makes me feel like I'm going to have an anxiety attack. So baking has been scarce due to the pre move half packed conditions I had going one for two weeks and then the post move small kitchen anxiety inducing sitch. 

Peppermint Bark

6 pieces chocolate flavored almond bark

9 pieces white chocolate flavored almond bark

14 peppermint candy canes

1. Line large baking sheet with parchment paper.
2. Unwrap candy canes, place in plastic baggie, and smash. I used a hammer since it was handy.
3. Melt the chocolate flavored bark in a medium sized bowl in the microwave. Start with 60sec, then 30 sec intervals stirring between until smooth.
4. Pour onto cookie sheet, spread it out, and place in fridge/freezer to set.
5. Melt white chocolate flavored bark the same way as the other one, stir in a little more than half of the smashed candy canes, then pour and spread over the hardened chocolate bark.
6. Sprinkle remaining candy cane pieces on top, and place in fridge/freezer to set.
7. Cut into pieces and enjoy!

Oreo PB & Chocolate Pretzel Bark

Do you want your coworkers to like you? Then make this asap and share it with them. After a piece of this treat my boss told me that between my baking and pole dancing I'll make someone a great wife. I told him to spread the word.

Sarah saw the picture on facebook and sent me a text about them. Since she works in my building it was easy to meet in the lobby so I could share.

Oreo PB & Chocolate Pretzel Bark
1 bag chocolate chips
1 bag peanut butter chips
10 Oreos
2 c pretzels (I used sticks)

• Line your cookie sheet with wax paper and spread out the pretzels.
• Chop the Oreos into fourths.
• In a medium bowl microwave your chocolate chips in 45 second intervals (stirring after each) until smooth, then pour it over the pretzels. Use a spoon or spatula to smooth it out and get everything covered. (The pretzels will move around, but don't panic, just try to flatten them out.
• Next, use the medium bowl to microwave the peanut butter chips in 45 second intervals (stirring after each) until smooth. Pour over chocolate and top with the chopped oreos (press down so they stay in place).
• Place in the fridge or freezer until hard, cut into pieces, and eat!

Mint Brownies

I've been craving a chocolate mint combo, so figured brownies were a good place to start. This was actually my second choice of how to do this, but it won out due to laziness. Good thing it was a success....even though Henry thought they were cinnamon flavored. I think his taste buds were just confused.

Mint Brownies

2 eggs

1/2 + 1/8 c cocoa powder

1 tsp salt

1 tsp baking powder

1 tbs vanilla extract

1 stick of butter

1 1/8 c sugar

3/4 c flour

1/4 c chocolate chips
1 c chopped Andes mints

• Preheat oven to 350* and grease your brownie pan (8x8).
• Beat the eggs, cocoa, salt, baking powder, and vanilla until smooth.
• In a separate bowl microwave to melt the butter, add the sugar, and stir. Microwave a little longer until hot. It should become shiny as you stir. Heat once more (about 1 min) - this will create a shiny top crust on the brownies.
• Add the hot butter/sugar mix to the chocolate concoction and stir until smooth.
• Mix in the flour (in three parts), chocolate chips, and Andes mints.
• Pour into your greased pan, and bake for 35-45 min.

Gone before lunmch = win

Fall Bark

Candy corn and peanuts are this totally random combo that goes perfectly together. The salty helps to offset the basically straight sugar that is the candy corn. The first time someone told me about this I thought they were crazy. Then I went to my grandma's house and she had a bowl of candy corn mixed with peanuts. And I told her she was crazy....until I tried it.

Fall Bark

18 oz (9 pieces) vanilla almond bark

1 bag candy corn (7oz)

1/2 c dry roasted peanuts

• Cover a large cookie sheet with wax paper.
• Melt the vanilla almond bark in the microwave stirring every 30 seconds until smooth, and pour out onto the cookie sheet.
• Sprinkle the candy corn and dry peanuts on top.
• Once hardened (you can stick it in the fridge or freezer to speed up the process), chop into pieces and eat!

Reese's Brownies

The girls and I had our 2nd annual pre twilight movie release marathon. Since there are about 8 hours worth of movies to be watched we def needed some sugar to keep us going. Insert super delish Reese's brownies.

The brownies were a hit, and so were the movies. Now that the girls are up to speed (even though they didn't all read the books per my recommendation) we are def stoked for our Breaking Dawn Part 2 movie date tomorrow night!

Reese's Brownies

1 stick of butter

1 1/8 c sugar

2 eggs

1/2 + 1/8 c cocoa powder

1/2 tsp salt

1/2 tsp baking powder

1 tbs vanilla extract

3/4 c flour

1/2 c chocolate chips
20 miniature Reese's cups (unwrapped)

• Preheat oven to 350* and grease yo brownie pan (8x8).
• Beat the eggs, cocoa, salt, baking powder, and vanilla until smooth.
• In a separate bowl microwave to melt the butter, add the sugar, and stir. Microwave a little longer until hot. It should become shiny as you stir. Heat once more - this will create a shiny top crust on the brownies.
• Add the hot butter/sugar mix to the chocolate concoction and stir until smooth.
• Mix in the flour (in three parts) and chocolate chips.
• Place the unwrapped Reese's in the brownie pan, pour the batter on top, and bake for 35-45min.

Pumpkin Bread

Last month I went home and spent two of the days baking with my grandma. One of the things on my list was bread. She makes an assortment of breads all the time so I figured she was just the person to show me the ropes.

I gave Dad one of the loafs and he said it was so delish that I should know that he also likes banana nut bread.

Pumpkin Bread
Slightly adapted from St. Anthony's Catholic School recipe book

4 eggs

1/2 c water

1 c oil

2 c pumpkin
3 c sugar
3 1/2 c flour
1 tsp salt
2 tsp soda
2 tsp cinnamon

• Preheat oven to 350* and grease 2 bread pans.
• In a large bowl mix together eggs, water, oil, & pumpkin.
• In a separate bowl mix the dry ingredients: sugar flour, salt, soda, and cinnamon, then add to the large pumpkin mixture.
• Pour into the two pans and bake for 60min, or until toothpick comes out clean.

Popcorn Cake

I spent two days baking with my grandma last week. I love that she was up to make whatever my little heart desired. Well, I was craving popcorn. And what goes better with popcorn than m&ms? And something salty and crunchy never hurts.

Popcorn Cake
5 quarts popped popcorn
3 1/2 c chopped pretzels
1 medium bag m&m (12.60 oz)
2 bags marshmallows
5 tbs butter

1. Coat paper bag and tube pan with nonstick spray.
2. Combine popcorn, m&m's, and pretzels in paper bag.
3. Melt butter and marshmallows on 1 min intervals stirring in between until smooth.
4. Pour marshmallow mix into popcorn mix and stir (spray your spoon with nonstick spray!)
5. Once fully combined, pour into tube pan while pressing down to get everything to fit. You may have a smidge that doesn't fit...just eat it.
6. Let set until cool, then put on platter and eat!

Oreo, Peanut Butter, Brownie Cups

This is seriously one of my faves. I love the mix of the flavors and the textures. I even had two people say this is the best thing I've ever made.

If you love Oreos, peanut butter, and brownies, then you will love this. If you only love Oreos and peanut butter, I promise you will still love this. I'm not a huge brownie lover myself, but I die for these.

Oreo, Peanut Butter, Brownie Cups

2 eggs

1/2 + 1/8 c cocoa powder

1/2 tsp salt

1/2 tsp baking powder

1 tbs vanilla extract

1 stick of butter

1 1/8 c sugar

3/4 c flour

1/2 c chocolate chips
15 Oreos
15 tbs Peanut Butter (appx)
15 cupcake liners

• Preheat oven to 350* and put liners in cupcake pan.
• Beat the eggs, cocoa, salt, baking powder, and vanilla until smooth.
• In a separate bowl microwave to melt the butter, add the sugar, and stir. Microwave a little longer until hot. It should become shiny as you stir. Heat once more (about 1 min)- this will create a shiny top crust on the brownies.
• Add the hot butter/sugar mix to the chocolate concoction and stir until smooth.
• Mix in the flour (in three parts) and chocolate chips.
• Pour a little bit of batter into the bottom of each liner (I used my 1" cookie scoop, filling it about 3/4 of the way)
• Spread peanut butter on top of an Oreo, then place it in the liner on top of the brownie batter (do this 15 times).
• Once you have a peanut buttered Oreo in each liner, scoop more batter on top until all you see is batter.
• Bake for 15 min, let cool, then enjoy!