Archives for posts with tag: minis

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During the holidays is the best time to bake up as many treats as you can muster. Why? Because there is never a shortage of people to give them to!! Ever year I wish and wish that the days leading up to Christmas would magically become my days off so that I could spend them at home listening to Christmas music and dancing away in my kitchen. But alas, these activities must be saved for the weekends. And since there isn’t much time on the weekends, it’s important to find items that are quick and easy to make for parties or even just to enjoy while wrapping gifts.

As I had said in a previous post, mini cheesecakes should become the new trend in decadent desserts. Cupcakes have been in the spotlight for a while, and not being a cupcake person myself ( I think that cheesecakes are soooo much better), it’s time for something new!! Not only that, cheesecakes can be made to be just as pretty as their cakey cousin. For this recipe, I was in a hurry to make something for a band Christmas party. Most of the people attending had already tried my other miniature cheesecakes, and so I was immediately volunteered to make the desserts. I made mini peppermint cheesecakes and mini cookies and cream cheesecakes, both with Oreo crusts and topped with chocolate ganache. I made the cheesecakes the night before, so they would have enough time to cool, and made the chocolate ganache a few hours before the party. They turned out amazing, and I can’t wait to make more of them and see what other flavor combinations I can come up with.

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After making my Mini Pumpkin Cheesecakes I knew that I had to make more mini cheesecakes with other fall flavors. And it’s no surprise that I immediately settled on apple. These little delights are filled with homemade applesauce and topped with sliced apples and homemade caramel sauce. And WOW are they good! Not only that, I used the same gluten free crust as used in my pumpkin recipe by using oats for the crust instead of crackers or any type of flour mixture. Now my only problem is to figure out what flavor I want to do next! Any suggestions?

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Fall is one of my favorite times of year. The smells, the food, the holidays and all of apple and pumpkin flavors. Pumpkin is something that I have not used in anything other than pumpkin pie. But this Fall, I am branching out and finally incorporating one of my favorite fall flavors into my recipes. This recipe uses canned pumpkin puree to create delectable mini pumpkin cheesecakes. The aroma filling the house on a chilly evening was exactly what I had been waiting for all year. I just love it! The other great thing about this recipe is the crust – gluten free. Instead of the typical graham cracker or Oreo crust you generally see on cheesecakes, this uses oatmeal, which was surprisingly tasty and has a great texture. I can’t wait to use it for other cheesecake recipes, I’m thinking of doing a caramel apple or apple crisp cheesecake next. Look out cupcakes, I think mini cheesecakes are the new delicacy in my house!

And of course Fall is my favorite because Thanksgiving is coming!!

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If you’ve never made cheesecake before, do not fear! I found these mini pumpkin cheesecakes easier to make than the large since you don’t need to mess with a spring pan. Just grab some paper muffin cups and a muffin tin. And instead of making the larger crust, you are placing tiny crusts into the bottom of each muffin liner. Here’s the recipes… Read the rest of this entry »