cheesecake

Cheesecake Stuffed Strawberries

Whew! I needed to take a break from editing the wedding I shot this past weekend, clinic so I decided to finally finish this post! I have been really busy lately, adiposity between a trip to Iowa, lots of photography, teaching piano lessons, and watching Avatar (ahhhh Legend of Korra!), but it’s a good kind of busy, the kind that keeps you entertained all day during the summer.

I made these little treats a couple of weeks ago. Don’t they look cute? They were tasty, easy to make, and you don’t need an oven, which is great if your oven is broken (like mine) or if you just don’t feel like turing it on when it’s so hot outside.

To make these strawberry treats, you have to core the strawberries. I saw a tip online somewhere that showed that you can use a piping tip to hollow out strawberries. I used a combination of a piping tip and a knife to hollow them out- easy peasy!

Once you have your hollowed strawberries, you need to fill them with your “cheesecake” mixture. I put the filling in a piping bag and piped it in. After I piped in the filling, I was impatient and started drizzling chocolate on right away. But this made quite a mess so I would recommend putting the filled strawberries in the fridge for a while.

That’s Penny, out kitty. Isn’t she cute? Don’t let that innocent face fool you, she’s a bit of a demon cat (unless she’s sleeping ;).

My poor puppy hasn’t been able to catch a break since we got her…she attacks him all the time and he’s to wimpy sweet to fight back! I hope they get along better as she gets older and (hopefully) mellows out :)

So anyways, I hope you’re having a wonderful summer! I’d love to hear what’s going on in your life. Oh and make these little treats! They’re yummy :)

Cheesecake Stuffed Strawberries

Ingredients:

  • 1 lb. large strawberries
  • 8 oz. cream cheese
  • 3-6 tbs powdered sugar (depends on how sweet you want the filling)
  • 1 tsp vanilla extract
  • chocolate chips, toffee bits, or whatever else you want to sprinkle on them

 Directions:

  1. Use a piping tip/knife to core the strawberries.
  2. In a large bowl, cream together the cream cheese, powdered sugar, and vanilla extract.
  3. Use a piping bag and tip to fill the strawberries with the cheesecake filling.
  4. If you want to drizzle melted chocolate or top the strawberries with chocolate chips/toffee bits, etc, put the strawberries in the freezer/fridge until the filling gets a little more firm. Otherwise, enjoy!
  5. Store in the refrigerator.

Enjoy!

Strawberry Cheesecake Stuffed French Toast

I got up yesterday morning and thought “hmm I’m going to make that stuffed french toast I saw the other day.” By the time I got downstairs, grip I was thinking “eh…maybe I’ll just have Coco Crispies.” And while Coco Crispies are a completely delicious cereal, prescription I’m so glad I decided not to be lazy and made this french toast instead!

This Strawberry Cheesecake Stuffed French Toast is really simple and we had all the stuff to make it on hand which is always a great thing.

I had just finished up making it and was about to eat when my littlest sister, online Ella, came downstairs. After trying it, she loved it and so I shared my breakfast with her. When my middle sister, Celina, came downstairs, the first thing Ella did was brag that she got to have french toast. So then Celina pouted because she didn’t get any french toast.

Me: You weren’t awake to have any!

Celina: You didn’t make any extra!

Me: You didn’t ask to have any.

Celina: Well youu didn’t offer!

So what did I do? I made french toast for Celina. And then another piece for Ella because she wanted some more. I think I should get some sort of good-big-sister prize ;)

We all agreed that this was the best french toast ever and Ella asked to have it for her birthday and Christmas. This is honestly better than any french toast I’ve ever had at a restaurant, and it’s really easy and fun to make! You can customize it however you want, using different berries and toppings. I think that tomorrow for breakfast (or today for dinner) you should forgo your cereal and make this instead :)

Strawberry Cheesecake Stuffed French Toast
.

Makes one serving, unless you’re feeling generous enough to share.

2 slices of bread (the drier the better)
About an ounce of cream cheese (I used whipped cream cheese spread)
2-3 strawberries
Sprinkle of sugar
1 egg
2 tablespoons half and half (heavy cream and milk work, too)
pinch of salt
pinch of cinnamon
1/2 teaspoon vanilla
Butter/PAM for frying
Powdered sugar, whipped cream, maple syrup, and strawberries to garnish
.
Directions:
  1. Take out your 2 pieces of bread and lightly toast them to dry them out (if they weren’t already dry).
  2. Spread the cream cheese on one side of each slice of bread (you may have to microwave the cream cheese to get it soft enough if you’re not using the whipped spread).
  3. Thinly slice up the strawberries and put them on one side of the bread. Sprinkle a little bit of sugar on them.
  4. In a shallow bowl, whisk together the egg, half and half, salt, vanilla, and cinnamon. Soak the bread sandwich in the egg on both sides until it had soaked up all the mixture.
  5. Heat a pan on medium head and spray some Pam on it. Cook the french toast until it is browned on each side.
  6. Sprinkle some powdered sugar on the toast, pour on a ton of maple syrup, and serve it to your demanding sisters :)

Enjoy!

Source: Yammie’s Noshery <- Love her!

Mini Peanut Butter and Nutella Cheesecakes

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:

  1. 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.
  2. 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.
  3. I painted my nails with the nail polish I got in my stocking. They are super sparkly and purple.
  4. 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 :(
  5. 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.

Ingredients:

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
2 eggs

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

Directions:

  1. Preheat oven to 350 degrees F. Line a cupcake pan with 12 paper liners.
  2. In a small mixing bowl, mix together the graham cracker (or cookie) crumbs and butter. Press crumbs onto the bottom of the cupcake liners.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Enjoy! :)

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