October 23, 2011: Mini Vanilla Cheesecakes Recipe

The other dessert recipe I made for our women’s tea yesterday were these little mini cheesecakes. I started out with a package of Vanilla Latte seasoning I’d bought at The Gingerbread Cottage in Pinetop on sale and created this recipe from there. 

Note: Normally I don’t share recipes that require some odd ingredient but I included this one because you can substitute ½ cup sugar and 1 teaspoon vanilla for the seasoning mix, if desired.

Mini Vanilla Cheesecakes

12 ounces cream cheese (1 ½ boxes), softened

2 eggs

1 package Old World Spices and Seasonings Company Vanilla Latte seasoning packet

32 vanilla wafers

Muffin cup liners

Heath bar toffee crunch bits

Preheat oven to 350 degrees.

Using an electric or stand mixer, whip together cream cheese, eggs, and seasoning packet.

Line 2 muffin tins with 16 liners. Place 2 vanilla wafers in the bottom of each (use one whole and break the other into halves). Pour cream cheese mixture into each cup, filling almost to the top.

Bake for 15 minutes, or until cream cheese mixture is set.

Remove from oven and sprinkle with toffee bits. Note: If you can’t find a package of Heath bar toffee bits, simple crush one candy bar into tiny pieces.

Makes 16 mini cheesecakes

May 29, 2011: Better Than Sex Chocolate Cupcakes Recipe

This recipe is courtesy of my dear friend, Phyllis. When it comes to baking cakes and all sorts of desserts, she is truly the queen. Her desserts not only look absolutely perfect and professional, they taste like heaven!

This recipe is actually meant for a sheet cake in a 13 x 9 inch pan, but I decided to use it for cupcakes. It made a big mess, but they came out really yummy and looked good, too. In fact my niece, Kira's, comment was "Oh my God!" after she bit into one. Guess they got her seal of approval!

Better Than Sex Chocolate Cupcakes

1 box chocolate cake mix (your choice of variety)
1 can sweetened condensed milk
1 12-ounce jar caramel ice cream topping
1 small container whipped topping, such as Cool Whip
3 Heath candy bars, crushed (I used a package of Heath toffee bits)

Bake cake as directed on package for cupcakes (I used one 12-cup and one 6-cup cupcake tins). Let sit for 5 minutes. With a toothpick, poke holes all over the surface of the cupcakes. Pour the sweetened condensed over the top. Next, pour the caramel topping over the top of the cupcakes (you probably won't need the whole jar). Spread over the cupcakes; periodically spoon the excess back on top. When completely cool, "frost" with whipped topping and sprinkle with candy bits.

Note: I put an additional, clean paper cup over the cupcakes before frosting them as they were very sticky! You might have to eat them with a fork...

Makes 18 cupcakes