Saturday, March 25, 2006

Cheesecake Cupcakes

Made with No Bake Cheesecake. Instead of putting it in a pie plate like suggested, I decided to make them in my favorite silicone muffin molds. They turned out awesome. I thought they would fall apart when I took them out of the mold, but they totally held their shape. I kept them in the fridge overnight. They are delicious.

Wednesday, March 22, 2006

Comfort Food Day

I'm having a downer of a day, so I decided to make everyone's favorite treat: Rice Krispie Squares!

Kellogg's Rice Krispies Treats Original
3 tablespoons margarine or butter
1 package (10 oz. about 40) regular marshmallows
or 4 cups miniature marshmallows
6 cups Kellogg's Rice Krispies cereal

1. Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add Kellogg's Rice Krispies cereal. Stir until well coated.

3. Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray. Cut into 2-inch squares when cool. Best if served the same day.
I used my new silicone muffin cups to make things a bit easier.

Phillip will be so excited when he gets home. He loves Rice Krispie treats!

Sunday, March 19, 2006

World's Ugliest Cupcake

dark chocolate black bottom cupcakes with caramel frosting.

I know this cupcake doesn't look all that appealing, but it's so unbelievably tasty you don't even know.

I used a dark chocolate cake mix as the base. I mixed cream cheese, powdered sugar, and caramel & chocolate swirl chips together. I don't know the measurements since I just mixed to taste.

Fill the cupcake tins about 3/4 full. Drop about a teaspoon of the 'black bottom' cream cheese mix on top of each cupcake. Bake for about 20 minutes (ovens will vary, so keep an eye on them). When the tops are dry and the cake springs back, they are done.

Let them cool completely and then frost with caramel frosting. These cupcakes are seriously sweet already, so I didn't want to use all that much frosting. But of course, you can use as little or as much as you like.


Saturday, March 18, 2006

Cherry Cobbler!

Quick and Easy Cherry Cobbler
  • 1 can (21 ounces) cherry pie filling (i added about a half cup of crushed pineapple because i like the flavors together)
  • 1 cup Bisquick
  • 1/4 cup milk
  • 1 tablespoon sugar i used 2tbs
  • 1 tablespoon butter, room temperature
  • more sugar or cinnamon sugar, to sprinkle over dumplings
  • whipped cream or vanilla ice cream

Spread pie filling in buttered 1 1/2-quart baking dish i used an 8x8 pyrex dish. Place in a cold oven; heat to 400° then continue to bake for 10 minutes. Remove baking dish from oven. While pie filling is baking, combine remaining ingredients in a mixing bowl; stir until well blended. With a tablespoon, drop dough onto hot pie filling (about 6 dumplings). Sprinkle each dumpling with a little more sugar (i used cinnamon sugar). Put dish back in the oven and continue to bake for 18 to 20 minutes, until topping is nicely browned. Serve warm with vanilla ice cream of a dollop of cool whip.