Cookies & Cream Cheesecake

42 Oreo’s, 30 left whole and 12 coarsely chopped
2 pounds (32 oz.) of cream cheese, softened
1 cup white granulated sugar
1 tsp. vanilla extract
4 large eggs,lightly beaten
1 cup sour cream
pinch of salt

Preheat oven to 275*F. Line standard muffin pans with liners. Place 1 whole Oreo in each liner. Beat cream cheese at medium speed. Gradually add sugar and beat until combined. Beat in vanilla. Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies by hand. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool. Refrigerate 4 hours or overnight. Garnish with whipped cream.


Red Velvet Snowballs

2 1/2 cups all-purpose flour spooned and leveled
1/4 cup coca powder
2 tsp. baking powder
1/4 tsp.salt
3/4 cup unsalted butter(1 1/2 sticks) room temp.
3 cups powdered sugar, divided
1 Tbsp. red food coloring
1 tsp. vanilla extract
1 tsp. white vinegar

1. Preheat oven to 350*F with rack in the upper and lower thirds. Line 2 baking sheets with parchment paper. Whisk together flour, cocoa, baking powder and salt in a bowl. 2. Beat butter and 1 1/2 cups powdered sugar on medium speed with electric mixer until smooth, 1-2 minutes. Reduce mixer to low speed and gradually add flour mixture, beat just until combined, 1-2 minutes. Add food coloring, vanilla and vinegar; increase mixer speed to medium and beat just until dough forms large crumbs, 15-20 minutes. 3. Shape dough into 2 Tbsp. balls. Place balls 1-inch apart on prepared baking sheets, freeze 10 minutes. Bake rotating sheets halfway through, until dry around edges, 15-18 minutes. Cool on wire rack 5 minutes. 4. Place remaining 1 1/2 cup powdered sugar in a bowl. Working one at a time, gently toss warm cookies in sugar to coat. Return cookies to baking sheets to cool completely reserve remaining sugar; once cooled toss again in batches in remaining sugar.


Vanilla Cupcakes

1 1/2 cups flour
1 1/4 tsp. baking powder
1/4 tsp. salt
1 stick of butter, softened
1 cup sugar
2 large eggs, room temp.
2 tsp. vanilla extract
2/3 cup whole milk, room temp.

Preheat oven to 350*F. Line a 12-cup muffin pan with paper liner. Whisk the flour, baking powder and salt in a bowl. Beat butter and sugar until light and fluffy. Beat in the eggs, one at a time, scraping down the bowl as needed. Beat in vanilla. Reduce speed; beat in the flour mixture, then all the milk,then the remaining flour mixture, just until combined. Fill each muffin liner3/4 full. Bake 18-20 minutes.


Creamy Icing

1 cup milk
2 Tbsp. all purpose flour
1 cup butter, softened
1 cup granulated sugar
1 tsp. vanilla extract

Whisk milk into flour in small saucepan until smooth. Heat and stir until it boils and thickens. Cool thoroughly. Cream butter, sugar and vanilla in bowl until light and fluffy. Add thickened milk. Beat until mixture resembles whipped cream. Makes enough to fill and frost 2 layer cake, about 3 1/2 cups.


Golden Rum Cake

1 cup chopped walnuts
1 (18.25 oz) pkg. yellow cake mix
1 (3.4 oz) pkg. instant vanilla pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup dark rum
1/2 cup butter
1/4 cup water
1 cup granulated sugar
1/2 cup dark rum

1. Preheat oven to 325*F. Grease and flour a 10-inch bundt pan. Sprinkle chopped nuts evenly over the bottom of pan. 2. In a large bowl, combine cake mix and instant pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan. 3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted comes out clean. Let set 10 minutes in pan, then turn out onto serving plate. Brush glaze over top and sides.

Combine butter, 1/4 cup water and 1 cup sugar in saucepan. Bring to boil, boil 5 minutes. Remove from heat and stir in 1/2 cup rum.


Peanut Butter Cake with Peanut Butter Frosting

2 1/4 cups all-purpose flour
2 cup light brown sugar(packed)
1 cup peanut butter
1/2 cup butter(room temp.)
1 tsp. baking powder
1/2 tsp. baking soda
1 1/4 cups milk
2 tsp. vanilla extract
3 eggs
Bag of mini chocolate chips

Preheat oven to 350*F and grease and flour a 10×15-inch cake pan. In a large bowl, mix first 4 ingredients with an electric mixer, blend at low speed until crumbly. Add the next 5 ingredients, and blend at low speed until everything is wet, then beat at medium speed for 3 minutes. Pour into prepared pan and bake on the middle rack for 35-40 minutes or until toothpick inserted comes out clean. Let the cake cool(in pan) 10 minutes, then spread the frosting on the hot cake and sprinkle 1 cup of mini chocolate chips over the frosting.

Peanut Butter-Honey Frosting:
1/2 cup peanut butter
2 Tbsp. Honey
1 tsp. vanilla extract
2 cups powdered sugar
4-5 Tbsp. milk

Warm the peanut butter and honey in microwave just until it gets soft and easy to stir, then add everything else and beat until smooth. Spread over hot cake then sprinkle with 1 cup mini chocolate chips on tops and sides.



For the Baklava:
1 lb. chopped nuts (almonds,walnuts, pistachios or combo of all)
1 lb. Phyllo dough
1 cup butter, melted
1/3 cup sugar
1 tsp. ground cinnamon
1/3 tsp. ground cloves
For the Syrup:
1 cup water
1/2 cup honey
2 Tbsp. lemon juice
1 cinnamon stick
Finely ground pistachios for garnish

1. Lightly grease a 9×13-inch pan and set the oven to 350*F.2. Thaw the phyllo dough according to package directions. When thawed, roll out the dough and cut the dough in half so the sheets will fit in pan. Cover with a damp towel to keep it from drying out. 3. Process the nuts until in small even pieces. Combine with sugar, cinnamon and cloves. In a separate bowl, melt the butter in microwave. 4. Place a sheet of phyllo dough into the pan. Using a pastry brush, brush the phyllo sheet with melted butter. Repeat 7 more times until it’s 8 sheets thick, each sheet being brushed with butter. 5. Spoon on a thin layer of nut mixture. Cover with 2 more sheets of phyllo, brushing each one with butter. Continue to repeat the nut mixture and 2 buttered phyllo sheets until nut mixture is all used up. The top layer should be 8 phyllo sheets thick, each being individually buttered. Do not worry if is wrinkles up a bit, it will just add more texture. 6. Cut into 24 equal square size with a sharp knife. Bake at 350*F for 30-35 minutes, or until lightly golden brown, and edges are slightly crisp. 7. While baking, make the syrup. Combine cinnamon stick, sugar, lemon juice, honey and water in saucepan. Bring to a boil, then reduce the heat to medium-low heat and let simmer for 7 minutes and lightly thickened. Remove the cinnamon stick and allow to cool. 8. Spoon the cooled syrup over the hot baklava and let cool for 4 hours. Garnish with finely crushed pistachios if desired.


Boston Cream Pie

For the cake:
1/2 cup(1 stick) butter, softened
1 cup sugar
2 large eggs
2 large egg yolks
1 tsp. vanilla
1 1/4 cups cake flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
For the Glaze:
2 Tbsp. butter
2 oz. unsweetened chocolate
2 Tbsp. boil water
1 cup sifted powdered sugar
pinch of salt
1/2 tsp. vanilla extract

1. Heat oven to 350*F. Line the bottom of cake pan with parchment paper. Butter and flour pan. 2. Beat the butter and sugar together at medium-high speed until fluffy. Beat in the eggs and yolks, 1 at a time, and add the vanilla extract. 3. Stir the cake flour, baking powder and salt together using a hand mixer. Reduced mixer speed to low and beat flour mixture into the butter-egg mixture adding it in thirds and alternating with the milk. Beat until the batter is smooth. 4. Transfer to the prepared pan and bake on center rack. Bake 35-40 minutes. Cool completely on wire rack. 5. To assemble, split the unmolded cake using a long serrated knife. Spread vanilla bean pudding over the bottom half of cake, then top with other half of cake. Pour chocolate glaze over cake.

For Glaze:
In a mixing bowl over simmering water melt butter and chocolate together. Beat in the boiling water, powdered sugar, salt and vanilla.


Old Fashioned Peach Cobbler

3(29 oz) cans sliced peaches
4 oz(1 1/2 sticks) butter, melted
1 cup all purpose flour
1 1/2 cups sugar
2 tsp. baking powder
1/4 tsp. salt
1 cup milk
1 tsp. cinnamon schnapps
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg

1. Preheat oven to 350*F. 2. Lightly grease a 3-qt. baking pan. 3. Drain the peaches, reserving the juice, and set aside. 4. Melt the butter and pour into the bottom of pan. 5. In a mixing bowl, combine the flour and 1 cup of the sugar with the baking powder and salt. Whisk in the milk, schnapps and 1/2 cup of the reserved juice. Pour into the pan on top of the melted butter. 6. Pour the remaining sugar over the peaches and add the cinnamon and nutmeg. Mix with your fingers. Pour the peaches over the batter and bake 45 minutes to 1 hour, until topping is browned.


Hawaiian Rum Cake

1 box yellow cake mix
1 can Crushed pineapples (mostly drained)
1/2 tsp. Rum extract
Butter cream frosting

Follow preparation directions on box of yellow cake mix. Add 1/4 tsp. rum extract and mix well. Add crushed pineapples with a little of the juice with it; mix well with a spoon. Bake according to package directions. Cool completely. Add more rum if needed. Take whipped butter cream frosting and add 1/4 tsp. rum extract and mix well.