28 Dec 2011 54 Comments
One of the perks of being a student (and right now as I’m in the middle of college applications and interviews there don’t seem to be many) is that you get a long Christmas break. This is what I’ve done since Christmas:
- Stayed in my PJs all day. I got new pajama pants for Christmas (a tradition in my family). They are red with pink polka dots! My middle sister got the same ones so we’ve been matching for 4 days in a row.
- I got dressed briefly yesterday to go to the movies with the middle sister. We saw New Year’s Eve which was cute! It’s just a fun chick flick or as Celina said a “fluffy” movie.
- I painted my nails with the nail polish I got in my stocking. They are super sparkly and purple.
- I have eaten cinnamon rolls for breakfast and dessert for the past 3 days…but this morning I had to have cereal because they were gone :(
- I’ve worked out. Yesterday I did Jillian’s yoga meltdown with my mom. Today I am very sore.
Today I am hoping to finish up my second to last college application (maybe both of them! how cool would that be???). I have a meeting with an alumni of University of Pennsylvania for my college interview…I should probably shower and get dressed for that…meh.
But that’s enough about boring college stuff! On Christmas Eve, tablets we had dinner at my grandparents’ house. I brought these mini cheesecakes for dessert and they were a hit! They’re really easy to make and look so pretty and fancy. I made peanut butter ones and nutella ones. The overall consensus was that the nutella ones were better, healing so if I make these again I’ll just make them all nutella. But they were both great and this would be a great dessert to bring to a New Year’s party! I can’t believe it is almost 2012…it’s insane how quickly this year has gone by.
I just have to point out the adorable little snowman cupcake wrappers! I was so excited to get a chance to use them. I love cute things like this :) I hope you have a fantastic last week of 2011…I would encourage you to stay in your pajamas all day at least one day this week. And eat cake for lunch. Not that I did that yesterday…but if I had, gynecologist it would have been good. Very good.
Peanut Butter/Nutella Mini Cheesecakes
Adapted from Snappy Gourmet.
1 cup finely crushed chocolate graham crackers
3 tablespoons unsalted butter or margarine, melted
2 (8oz.) packages cream cheese, softened
1/2 cup peanut butter or 1/2 cup nutella or to make half a batch of each, 1/4 cup peanut butter and 1/4 cup nutella
2/3 cup granulated sugar
1 tablespoon flour
1 teaspoon vanilla
For the Ganache:
Note: I had a ton of ganache left over. You could easily halve these ingredients.
1 (12oz.) bag semi-sweet chocolate chips
1/2 cup heavy cream
- Preheat oven to 350 degrees F. Line a cupcake pan with 12 paper liners.
- In a small mixing bowl, mix together the graham cracker (or cookie) crumbs and butter. Press crumbs onto the bottom of the cupcake liners.
- If you are making all peanut butter cheesecakes or all nutella cheesecakes: In a large mixing bowl, mix together cream cheese, 1/2 cup peanut butter or nutella, sugar, flour, and vanilla with an electric mixer on medium speed until well combined. Beat in eggs until well combined.
- If you are making half peanut butter and half nutella cheesecakes: In a medium mixing bowl, mix together one 8 oz. package cream cheese, 1/4 cup peanut butter, 1/3 cup sugar, 1/2 tablespoon flour, and 1/2 tsp vanilla until well combined. Beat in one egg until mixed in well. In a second mixing bowl, mix together the 1/4 cup nutella and the remaining sugar, flour, and vanilla until well combined. Beat in the remaining egg until mixed in well.
- Spoon cheesecake filling onto tops of crusts. Bake at 350 degrees F for 18-22 minutes or until set on top but still soft. Remove from oven and cool completely.
- When they are cooled completely, place chocolate chips and cream in small microwave safe bowl in microwave on high in 30 second intervals, stirring after each interval, until smooth. Spoon the chocolate on top of each cheesecake.
- Refrigerate cheesecakes for at least 3 hours or overnight. Store cheesecakes in refrigerator.
Note: Make sure the cream cheese is softened when you mix it in. If you’re using it straight out of the fridge, you can microwave it for 10-20 seconds to soften it.
Makes 12 Mini Cheesecakes.