Lemon Cheesecake Bites

Lemon Cheesecake Bites

 

Ingredients

• 3/4 cup graham cracker crumbs (7 graham crackers)
• 1 tablespoon brown sugar, packed
• 3 tablespoons unsalted butter, melted
• 12 ounces cream cheese, room temperature
• 1/2 cup granulated sugar
• 1/4 cup sour cream
• 3 eggs
• 1 teaspoon vanilla extract
• 3 tablespoons lemon juice
• Blueberries & raspberries (to garnish)

Instructions for Cooking:

1. Preheat oven to 350°F / 175°C
2. Place baking cups in cupcake tin
3. In medium bowl combine graham crackers, brown sugar, and melted butter and stir to coat
4. Divide mixture and press into baking cups.
5. Freeze crusts for 12-15 minutes or until hard
6. Stir cream cheese until smooth
7. Add granulated sugar, mix again, then add sour cream and mix
8. Add 1 egg at a time then add vanilla extract and lemon juice, stir until smooth
9. Fill chilled baking cups with cheesecake mixture
10. Bake for 20-22 minutes or until centers are firm
11. Remove and allow to cool for 15 minutes
12. Chill in refrigerator for at least 2 hours or eat room temperature
13. Garnish with raspberries and blueberries
14. ENJOY!

 

Bananas Cupcakes Recipe

Bananas Foster Surprise Cupcakes Recipe

• TOTAL TIME: Prep: 50 min. + chilling Bake: 20 min. + cooling
• MAKES: 24 servings

Ingredients

• 3/4 cup butter, softened
• 2 cups sugar
• 2 tablespoons dark brown sugar
• 3 eggs
• 1-3/4 cups mashed ripe bananas (about 4-5 medium)
• 1-1/2 cups buttermilk
• 2 teaspoons lemon juice
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1-1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• FILLING:
• 1 jar (12 ounces) hot caramel ice cream topping
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon rum extract
• FROSTING:
• 2-1/4 cups packed brown sugar
• 1 cup heavy whipping cream
• 1/2 teaspoon baking soda
• 1/2 cup butter, cubed
• 1/4 teaspoon rum extract
• Sliced bananas, whipped cream and turbinado (washed raw) sugar

Directions

1. In a large bowl, cream the butter, sugar and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the bananas, buttermilk, lemon juice and vanilla. Combine the flour, baking soda, cinnamon and salt; add to creamed mixture just until moistened.
2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick inserted in cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. In a small bowl, combine the filling ingredients. Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with caramel filling. Push the tip through the top to fill each cupcake.
4. For frosting, in a large saucepan, combine brown sugar and cream. Bring to a boil over medium-low heat. Stir in baking soda; cook and stir until smooth. Stir in butter and extract. Remove from the heat; cool slightly. Transfer to a small bowl; refrigerate for at least 30 minutes or until chilled.
5. Beat frosting on high until thickened, about 15-20 minutes. Top cupcakes with frosting, banana slices and whipped cream; sprinkle with turbinado sugar. 

Yield: 2 dozen.

Nutritional Facts

1 cupcake (calculated without garnishes) equals 389 calories, 14 g fat (9 g saturated fat), 66 mg cholesterol, 284 mg sodium, 64 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Bananas Foster Surprise Cupcakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p183

Funfetti Buttery Vanilla upcakes

Funfetti Cupcakes

• Yield: 24 cupcakes
• Prep Time: 20 minutes
• Cook Time: 15 to 20 minutes
• Total Time: 1 hour

A homemade version of funfetti cupcakes - buttery vanilla cupcakes 

loaded with sprinkles and topped with 

vanilla buttercream frosting.

Ingredients:

For the Cupcakes:

• 1¾ cups cake flour
  1¼ cups all-purpose flour
  1¾ cups granulated sugar
  2½ teaspoons baking powder
  1 teaspoon kosher salt
  1 cup unsalted butter, at room temperature, cut into ½-inch cubes
  4 eggs
  1 cup whole milk
  2 teaspoons vanilla extract
  ½ cup rainbow sprinkles

For the Vanilla Buttercream Frosting:

• 2 cups unsalted butter, at room temperature
  5 cups powdered sugar
  2 tablespoons vanilla extract
  Rainbow sprinkles, for decorating

Directions:

1. Make the Cupcakes: 

1. Preheat oven to 350 degrees F. Line a cupcake pan with paper liners; set aside.
2. In the bowl of a stand mixer, add the flours, sugar, baking powder and salt, and mix together on low speed for 1 minute. With the mixer on low, add the butter, a few cubes at a time, continuing until all the butter has been added and the mixture resembles coarse sand.
3. Keeping the mixer on low speed, add the eggs one at a time, scraping down the sides of the bowl between additions. Slowly pour in the milk and vanilla and mix until combined. Increase the mixer speed to medium and beat for 2 minutes, until batter is smooth, scraping the sides of bowl as needed. Using a rubber spatula, gently stir in the sprinkles. 
   
   
   
4. Fill the liners two-thirds full (about ¼ cup of batter) and bake for 15-20 minutes, until the centers are set and a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack to cool completely before frosting.

5. Make the Frosting: 

• Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice. 
• Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. 
• Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.
• Frost the cupcakes as desired (I used the Ateco #808 decorating tip) and garnish with additional sprinkles. Frosted cupcakes can be stored in an airtight container at room temperature for up to 3 days.

•  Serve as needed, Enjoy!...

Recipe adapted from Cookies and Cups

PEANUT BUTTER BLOSSOMS

Peanut Butter Blossoms

Yield: 48 cookies
Prep Time: 15 minutes
Cook Time: 8 to 10 minutes
Total Time: 25 minutes

Peanut butter cookies topped with a Hershey's kiss 

- the most iconic of Christmas cookies! Try it!

 

• Ingredients:

• ¾ cup peanut butter
  ½ cup vegetable shortening
  ⅓ cup granulated sugar
  ⅓ cup light brown sugar
  1 egg
  2 tablespoons milk
  1 teaspoon vanilla extract
  1½ cups all-purpose flour
  1 teaspoon baking soda
  ½ teaspoon salt
  Granulated sugar, for rolling
  48 Hershey’s kisses, unwrapped

• Directions for Cooking:

1.  Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
2.  In a small bowl, whisk together the flour, baking soda and salt; set aside.
3.  With an electric mixer, beat the peanut butter and shortening on medium speed until well blended, about 2 minutes. Add the granulated sugar and brown sugar, and beat until fluffy. Add the egg, milk and vanilla extract, and beat well. Reduce the mixer speed to low and gradually beat the flour into peanut butter mixture until just combined.
4.  Shape dough into 1-inch balls and roll in granulated sugar to coat. Place on the prepared baking sheets about 2 inches apart.
5.  Bake for 8 to 10 minutes, or until lightly browned. Remove from the oven and immediately press a chocolate kiss into the center of each cookie (the cookie will crack around edges). Allow to cool for about 5 minutes, then remove the cookies to a wire rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 1 week.

posted in Christmas, Cookies, Family Recipes

BANANA CUPCAKES

Banana Muffins

• Yield: 18 to 22 muffins
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

These is an easy and wonderful Banana Muffins, Absolutely delicious,  It is also the best you'll ever eat for breakfast with your coffee! I found it on brown eyed baker.com. Try It!

Ingredients:

• 3 cups all-purpose flour
  1 teaspoon baking soda
  1 teaspoon salt
  ½ teaspoon baking powder
  2 cups granulated sugar
  1 cup vegetable oil
  3 eggs
  1 tablespoon vanilla extract
  4 ripe bananas, peeled and coarsely mashed

Directions of Cooking:

1. Preheat the oven to 325 degrees F. Line two standard-size muffin tins with muffin paper liners.
2. In a medium bowl, whisk together the flour, baking soda, salt and baking powder in a medium bowl to blend; set aside.
3. In a large bowl, whisk together the sugar, oil, eggs and vanilla until completely combined. Gently stir in the banana.
4. Add the dry ingredients to the banana mixture and, using a rubber spatula, fold the batter together until just blended.
5. Fill the prepared muffin cups about two-thirds full. Bake the muffins until the tops are golden brown and a tester inserted into the center comes out clean, about 25 minutes. 
6. Transfer the muffins to a rack and cool slightly before removing and serving. The muffins can be stored in an airtight container at room temperature for up to 4 days, or frozen in a freezer-safe container for up to 1 month.

 Found it on: http://www.browneyedbaker.com