This dessert combines two favorites: cheesecake and chocolate chip cookies. The crust is made from chocolate chip cookie dough. The filling is a vanilla cheesecake. The top of the cheesecake is then dotted with chunks of cookie dough and baked.
If you want a more chocolatey cheesecake, you can stir additional chocolate chips into the cheesecake batter.
RECIPE: Continue reading
Filed under Desserts
Even with all of the new and exciting Oreo flavors that are released each year, there is something about the classic cookies and cream flavor that can’t be topped. Especially when they top a 3-layer chocolate cake filled with thick and delicious Oreo frosting!
When making this frosting, do NOT make it ahead of time. The Oreo crumbs become very soft in the frosting and will completely mix in if the frosting is left sitting too long (giving you gray frosting instead of flecked cookies & cream).
It is also important when frosting this cake to do a thin crumb coat first. It will keep you from overmixing the frosting and make smoothing the frosting much easier and faster. And you do need to work fairly quickly so that the Oreos don’t dissolve into the frosting base.
RECIPE: Continue reading
These sugar-free bars are made with a coconut/almond shortbread type crust, topped with a cheesecake layer swirled with fruit, and sprinkled with a delicious streusel topping.
These photos shows the bars with a raspberry fruit filling. You can also use blueberries, strawberries, or a mix of different berries.
I like to bake these cheesecake bars in a water bath to keep the crust and edges from over-darkening and ensure the cheesecake layer bakes evenly. If you choose not to use a water bath, I recommend using a metal baking pan. Metal pans distribute heat much better than glass or ceramic when baking and your bars will bake more evenly.
RECIPE: Continue reading
Filed under Desserts
Welcome to the 13th Annual Twelve Days of Christmas Cookies!
DAY 1: Chocolate Peppermint Bark Cookies
This versatile chocolate cookie dough makes a wonderful backdrop for melted peppermint bark and crushed candy canes!
You can use any variety of peppermint bark, but I really like these thin chunks that are sold in bags, like chocolate chips.
Bake the cookies, and then immediately place several of the peppermint bark chunks on the hot cookies.
When the peppermint bark melts, use a toothpick to stir the melted chocolate.
While peppermint bark is still soft, sprinkle cookies with crushed candy canes.
While we are cooking and baking this Christmas season, I hope that we will also find a way to Be Part of the Greatest Story!
RECIPE:
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I know that it is snowing in some parts of the country today, but we are trying to hold onto summer for just a little bit longer! This sugar free blackberry cobbler is perfect paired with your favorite sugar free vanilla ice cream. Also delicious with blueberries, or a combination of berries.
RECIPE: Continue reading
Filed under Desserts, Low Carb/Keto
Happy Canada Day!
Today’s recipe is a classic sour cherry pie filling that makes wonderful pie, or a delicious topping for vanilla ice cream or yogurt.
When we were in Pittsburgh, there was an awesome farm close by that sold buckets of pre-pitted sour cherries for a couple of weeks every summer. I am not a fan of pitting cherries, so I LOVED this! These cherries were perfect for making lots of jars of canned cherry pie filling that could be used throughout the year.
We have now moved and are too far to get these cherries anymore. As I’m still not a fan of pitting my own cherries, I rarely make multiple jars of canned cherry pie filling anymore. Okay, never. But I did scale down the recipe to make a single cherry pie (from either fresh or canned sour cherries).
For those who LOVE pitting cherries, or have access to places that will pit them for you, I have also included the large batch canning recipe.
And for those looking for a visual on making a lattice pie crust, here are a few photos:
To avoid burned edges when baking your pie, use a pie crust shield after the first 10 minutes of baking. If you don’t have a commercial pie crust shield, it is easy to make your own. See the easy tutorial in the following link. This method does NOT use foil strips! That just leads to frustration and burnt fingers.
Make-Your-Own Pie Crust Shield
RECIPES:
Filed under Canning/Freezing, Desserts
Raspberry Sweet Rolls
Resurrection Rolls
Peeps Cupcakes
Coconut Cream Pie Bars
Whipped Shortbread Cookies
Crescent Rolls
Lemon Meringue No-Bake Cheesecake
Ham & Zucchini Quiche
Ham & Cauliflower Chowder
Southwestern Ham & White Bean Soup
No Empty Chairs 