Valentine’s Day (aka singles awareness day) is coming up, so I made the perfect treat for you to share with your friends or special someone! These mini cheesecakes are silky smooth and the vanilla bean paste really enhances the flavor. Add that buttery crust and I’m in heaven. Also, they’re just super cute.
To be honest, this is probably the best cheesecake recipe you will come across. If you want to make it simple, you can forget the words, and just add a dollop of whip cream. The light whip cream pairs perfectly with the cheesecake, and a sprinkle a little graham cracker crumb on top to step up the presentation!
¾ cup Graham Cracker Crumbs
3 tablespoons butter
8 oz cream cheese
½ cup granulated sugar
1 ½ eggs
1 cup sour cream
1 tsp vanilla bean paste
Chocolate for writing
Crush graham crackers in a bag, until it is very fine, measure out ¾ cup
Add the crumbs into the 3 tablespoons of melted butter
Add 3 tbsp of crust mix into the heart molds. Pack it down, and refrigerate it
Soften cream cheese and beat in mixer until fluffy
Beat in the granulated sugar
Add eggs to the cream cheese mixture
Add the sour cream and mix the ingredients together
Add the Vanilla bean paste
Dye the cheesecake mixture with the colors you want
Fill your cheesecake molds to the top
Give it a tap to settle the batter
Put the mold into baking pan with sides, and add water to the pan until it reaches halfway up the molds
Bake at 325 degrees for 25 minutes
Let it cool, and then put it in the freezer to become hard. Then pop the cheesecakes out
Write the words on parchment paper with icing, let it dry, and then place it on the cheesecakes
Ta-da! Hugs to you this Valentine’s Day!
These Cinnamon Roll Cookies are a perfect combination of a cinnamon roll, and a cookie. It’s a match made in heaven! The cookie is super soft, and melts in your mouth.
The cinnamon sugar mixture in the middle pairs perfectly with the not as sweet cookie, and not to mention the browned butter frosting. If you have never tried anything browned butter, you are missing out!
This frosting gives it the perfect nutty and toasty flavor! It taste similar to toffee! Give these a go! They are pretty simple, and super delicious!
3 cups All Purpose Flour
1 tsp baking soda
1 tsp baking powder
A pinch of salt
1 cup granulated sugar
1/2 cup unsalted butter
1 1/2 egg
1/2 tsp vanilla extract
3/4 cup sour cream
1 stick of butter
1/2 cup brown sugar
1/4 cup white sugar
1 1/2 tsp cinnamon
Brown Butter Frosting
1 stick butter
4 oz cream cheese
1 1/2 -2 cups powdered sugar
1 tsp vanilla
- Mix all dry ingredients together in a bowl.
- In another bowl, mix all wet ingredients and then combine the wet and dry ingredients together. Once the dough is made, refrigerate the dough for 2-3 hours.
- After a couple hours, split dough into 3 equal parts and roll each part into a 13×7 rectangle. Make sure to roll it until it is 1/8 inch thick.
- Make your brown butter by melting butter in a pan until it is amber in color and has a caramel/nutty smell.
- Once the butter is cooled down, spread it onto the dough, and then cover it with 1/4 cup of the sugar/brown sugar mixture. Then roll the log starting with the longest side near you.
- Once you roll it, place it back in the fridge for 1 hr to harden, so that it is easier to cut.
- Make the brown butter frosting by making more brown butter and allowing it to solidify. Once it is somewhat solid, add the cream cheese and beat until is is fluffy. Add vanilla and powdered sugar.
- Cut the refrigerated cookie dough into 1/2 inch thick pieces and bake at 350 degrees for 7 minutes. Do not overbake or they will become hard. You want them pale, so that they are soft, and have the texture of a cinnamon roll and cookie.
- Once they cool down, drizzle the frosting over, and it’s done!
I hope you guys enjoyed this recipe! Give it a try! I am sure you will love it! Its really simple, a perfect dessert for kids to help out, and it taste absolutely amazing! Your friends and family will keep asking for more!
At first, I wasn’t to keen on making pumpkin bread. It just didn’t seem appetizing to me. As fall came around, and pumpkin was being incorporated into everything, I decided to give it a go, and I will never go back! This pumpkin bread is the best pumpkin bread ever! Its super soft and moist, and pairs perfectly with the browned butter glaze.
The brown butter glaze is the perfect addition, because of the nutty and caramel flavor it gives. The pumpkin bread, is just perfectly moist, and has the perfect amount of pumpkin, and spices. If you want to kick it up one more notch, you can even add chocolate chips! If you like simple, make the pumpkin bread, and spread butter on it to make a perfect breakfast! I will be pumping these loaves out of my kitchen every fall, to give to family, friends and neighbors!
Ohh, and how could i forget the aromas! This simple and delicious pumpkin bread will transform your house into a fall wonderland where leaves start to change colors, and people wear scarves!
2 1/4 Cups All Purpose Flour
3/4 tsp Salt
3/4 tsp Baking Powder
1 tsp Baking Soda
1 tsp ground cloves
1 tsp cinnamon
1 tsp ground nutmeg
1/4 tsp ground ginger
2 1/4 cup sugar
1 1/2 Sticks Unsalted Butter
15 oz can pumpkin
1/2 cup butter
1 3/4 cup powdered sugar
1 1/2 tbsp maple syrup
- For the Cake: Combine all the dry ingredients into a bowl, and set aside.
- In another bowl combine sugar and butter and beat until light and fluffy. Add eggs one at a time and beat until pale in color and fluffy. Beat in Pumpkin. Add the dry ingredients in slowly, and mix until it is well combined.
- Fill two loaf pans and bake at 325 degrees for 65 minutes
- For the glaze: Melt the butter and cook it until it becomes amber brown. About 4-5 minutes. Remove it from the heat and stir in the powdered sugar and syrup.
- Spread the glaze over the pumpkin bread, and give it a hour or so to set before cutting into it.
If you are not a big fan of pumpkin, I urge you to still give this recipe a try! It will convert you 100%. If not for you, it’s a perfect fall gift to wrap up, and give to your neighbors! Enjoy!