Blueberry Cheese Cake, personal sized!
These little cheesecakes are awesome! You can't eat just one! especially if you love blueberries!You need:
1 1/2 cups of blueberries, small ones just left alone big ones chopped in 4ths)
1/4 cup of sugar,
1/2 tsp of butter
2 packages of 8 oz cream cheese blocks (softened)
1 1/2 cups sugar
1/2 tsp of vanilla
2 eggs
Crust:
1 cup of butter (1stick) softened
1 package of Graham crackers (crushed)1 Tsp vanilla
With your fingers of a fork mix softened butter with graham crackers until butter is well combined with the crumbs, add vanilla and mix some more.
With an electric mixer cream together sugar and cream cheese until well combined
Add eggs and vanilla and mix some more
In a small sauce pan add blueberries, sugar and butter and cook until simmering.Let simmer for about 6 minutes.
In a muffin tin add 2tbsp's of your gram crack crumb crust and press down until firmly pressed in.
Add the juices from your cooked blueberries and be sure you save the actual blueberries to top your cheese cake once they're done.
mix.
Preheat oven to 375.
Use a small ice cream scoop and scoop out the batter to the prepared muffin cups.
In a large dish of pan place about 2 cups of water inside pan, for when cooking the cheesecakes.
Place the prepared cheesecake's in the larger pan so the water get to be about half way up the cups.
Bake for about 20 minutes.
once cheesecakes are done, place muffin pan on wire rack away from the oven to cool.
Place about a tsp's worth of cooked blueberries on top of cake once cooled.
Serve warm of chilled.]Enjoy!
Ice Cream Pies..miniature sized of course!
Between my best friend and I,we single handedly ate all 12 of these mini pies in one sitting! Sooo gooood!
What you need:1 sheet of ready made pie crust dough
your favorite ice cream (I used blueberry)
1-2 Tbsp of melted butter
Fresh fruit (if desired)
Spray your mini muffin pan with a non-stick cooking spray.
Mold your mini muffin pan with the ready made pie crust dough.
Brush your melted butter inside and around the cups of dough.
Bake at 350 for 10-15 minutes, until they are browned.
Let cool before adding the ice cream, about 20 minutes.
I also cut up some fresh strawberries and placed them at the bottom of these cups
Scoop out your favorite ice cream with a teaspoon and place inside the baked mini pie crusts, some take a few scoops to fill completely.
Set in freezer to completely re-freeze and set up, about an hour
Once frozen, please enjoy!
I made these for my dad's birthday today. His favorite thing ever is fruit pies, so I decided to make bit sized ones!
I will admit that I used a ready made dough pie crusts and I also used ready made pie filling, due to the limited time I had to work with. I did add some extra spices,butter etc to make it taste more home-y.
Heres what cha need:
1 can of ready made pie filling (I used apple)
1 package of ready made pie crust dough. (comes with 2 crusts)
cooking spray
*I outlined the top of the mini muffin cups to make a small outline to use to make the tops of the pies. I did this before I did anything else*
SO,First drain out the extra juices if they are any from your ready made fruit.
Then use an electric mixer to break up the fruit filling, I also added 1 tsp of cinnamon and some extra butter to give it a fresher taste for my apples.
(heat your over to 350)
Before you line your pan with dough be sure you spray your pans with nonstick cooking spray. Now you may line your mini muffin pan with the pie dough. I did this by placing the sheet of dough over the cups and molded the dough inside and around the cup until they where evenly covered.
Use a pizza cutter or a pairing knife and cut the excess dough off from around the edges.
1 sheet of dough will cover the inside of the cups, wile I used the other for designing the tops.
Once the cups have been covered with the dough spoon in the filling.
Use the other sheet of dough to make the tops, I carved out 'HAPPY BIRTHDAY' with block lettering for my dad, you can do whatever you feel like making, I also made pies in a regular sized muffin pan and made a lattice top. Use the cut out made earlier to make the tops of the pies by cutting around the edges. I have a picture of the regular sized muffin pan pies already baked. If you need an example of what I did. The on one the left is blueberry and the right one is a chocolate strawberry pie. (recipes at the bottom of this one)After you cover your pies brush some melted butter on the top to help give it a nice browning.
Bake at 350 for 15-20 minutes, you will know when they are done when the tops of the pies are brown and the filling is bubbly.
Blueberry filling:
1/2 cup of blueberries (I pick through and used the small ones)
1tsp of butter
2 or 3 Tbsp of sugar
In a sauce pan cook your blueberries, butter, and sugar until they form a sauce, spoon into crust and bake!
Strawberry Chocolate Mini Pies:
3 or 4 large strawberries (chopped up)
Semi-Sweet chocolate chips
1-2 Tbsp of butter
2-3 Tbsp of sugar
Place chopped up strawberries into un-baked pie crusts.
melt butter and sugar together in a coffee mug or in a sauce pan, once melted pour over strawberries. Place chocolate chip on top of the strawberries, enough to cover the top with a layer. Top the pie with another un-baked crust Bake and enjoy!
Chocolate Chip Cookie Dough Cupcakes!
Sounds to good to be true doesn't it! Well I didn't think it was possible but it very much is so!Unfortunatly I do not have a photo of proof that it is, they were all eaten before I even had the chance to take a picture!So enjoy this photo of one of my rabbits instead for the spirit of easter =:3
For the cookie dough:
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, (softened)
1/4 cup sugar (I used pure cane)
1/2 cup brown sugar (I used light brown,either works)
1 egg
2 teaspoons vanilla extract
1 cup miniature semisweet chocolate chips
For the cupcakes:
1 (18.25 ounce) box yellow cake mix
1 1/3 cups water
1/3 cup oil
3 eggs
Mix together the flour, baking soda, and salt. Set aside.
In a large bowl beat the butter, sugar, and brown sugar with an electric mixer until smooth. Add 1 egg and the vanilla extract and beat until incorporated.
Mix in the flour mixture until combined.
Fold in the chocolate chips. If you're using regular sized chips use half whats called for.
Form the dough into tablespoon-sized balls and place onto a sheet of parchment paper and freeze until frozen,
almost 2 hours.
(Now would be the time to preheat your oven to 350 degrees and start lining your muffin tin with paper cups)
Beat the remaining 3 eggs in a large bowl with an electric mixer.
Add the cake mix, water, and oil and continue to beat until everything is incorporated. Spoon everyone into their own paper muffin cup condo, filling each about 2/3 full.(don't worry I thought hey would over flow with this much inside the cup but they didn't!)
Place their new roommate (a frozen cookie dough ball) into the center of each cupcake.
Bake until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes.
Transfer to a wire rack to completely cool.
The Icing:
5 cups of confectioners sugar
1/4 cup of cocoa powder
1 -2 Tbs of milk or butter.
In a large bowl mix confectioners sugar, cocoa powder and milk with a fork or electric mixer (I like to use a fork because you have more control)
Spread atop cupcakes once they have cooled and tada! Enjoy your fantastic cupcakes!
Sadie Cakes
These are super mega bananalicious, easy and just amazing cupcakes I made for a friends birthday not to long ago. Paired with a cream cheese cinnamon icing and amazing candied pecans sprinkled atop them! yum!
What makes it:
1 1/2 cups of flour
1 tsp baking soda
2 tsp baking powder
1 1/2 - 2 cups of sugar (I used pure cane)
1 cup of softened butter (thats 2 sticks ya'll!)
2 large eggs
3 egg yolks
4 banana's
Beat the butter and sugar in a large mixing bowl with an electric mixer until completely combined.
In a separate medium sized bowl sift together flour, baking soda and baking powder. Set aside.
(Now would be the time to set your oven to 350 and get you muffin pans ready. I lined mine with paper cups)
In yet another separate bowl break apart your banana's and use a fork (or any other device)to squash your banana's into a chunky paste. You can make it as chunky or smooth as you like, I personally wanted to get a few bites of banana in my cake so I didn't make it as smooth.
Add the whole eggs and egg yolks to the butter sugar mixture, along with the vanilla, and beat until combined.
Add the flour mixture a cup full at a time until you get batter consistency.
Fold in your banana mess (so you don't break up more banana than you really want to) with a rubber spatula and get ready to disperse into the muffin pans!
I used a small ice cream scoop to move everyone into their own muffin cup condo. I filled my cups about a little more than half way full.
Makes approx 24-26 cupcakes.Bake at 350 for 20-25 minutes.Take a tooth pick and stick into the middle of the cakes, when it comes out clean they're done!
The Icing:
1 16 oz block of cream cheese (softened.)
2 Tbs cinnamon
a dash of maple syrup (optional)
a pinch or 2 of sugar
In a bowl, add the cream cheese, cinnamon, sugar and maple syrup (if desired, but I don't see why it wouldn't be!) and use a fork or electric mixer to combine. I like to us a fork because its easier to control.
Taste this mixture before adding to the cupcakes, depending on your preferred tastes you might want to add more cinnamon or sugar.
Careful when adding the syrup for adding to much will thin out the icing and it wont be spreadable anymore. (I learned that the hard way)
Candied Pecans:
1 cup of pecan pieces
3/4 cup water
1/2 cup of sugar
In a sauce pan heat sugar with water, stir until dissolved.
Add pecans and stir until pecans are coated in sugary goodness.
Line a baking sheet with parchment paper and pour the pecans onto the sheet, set in oven to dry, I would say 350 degrees for 5-10 minutes (keep a close eye on these!)
Once they are done sprinkle atop cupcakes
And there you have it!
