Red Velvet Cheesecake!!! “Fiesta Friday #63”

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“Red Velvet, Red Velvet, send “Cheesecake” right over” LOL

Anyone remember playing “Red Rover, Red Rover” as a kid 😉 if not just google it LOL 😛

Anyway I was trying to start my blog out in a silly kind of way, but there is no silliness when “Red Velvet” is involved 😉

Of course Red Velvet everything starts to come out around Valentine’s Day, and this is around that time I made this delicious cheesecake.

Of course I did share with several friends and I must say I had “zero” complaints 🙂 LOL

So I thought this would be perfect for this week’s “Fiesta Friday #63”, of course our host is Angie@The Novice Gardener her new blog for Fiesta Friday’s is here and her co-host this week are Julianna@Food On Board and Hilda@Along The Grapevine.

So I’d like to thank them for letting me share this recipe 🙂

So without further ado here you go!!

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Ingredients

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Crust –

place biscuits in food processor

 

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Pulse until it becomes fine crumbs

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this is the 1 1/2 cup of the tea biscuits

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Add melted butter and crumbs together

 

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butter & crumb mixture

 

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spray your spring-form pan

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Pour crumb mixture into pan

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with your fingers firmly press crumb mixture into pan
and up the sides about 1 inch

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Filling – cream cheese softened

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blend the cream cheese until smooth

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add eggs one at a time, blending well after each one

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add the sugar

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add sour cream

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add salt & cornstarch

 

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add vanilla

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scrap your bowl

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put about 2 1/2 cup of the filling in another bowl

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add red food coloring and cocoa

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whisk together

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Pour red mixture on top of cream mixture
and give it a swirl and bake

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once its done turn oven off, crack the oven door open
and let cake sit inside for 1 hour

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remove from oven and let cool for 3 hours

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Chill overnight or for at least 3 hours before
cutting and serving

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Its came out just delicious!!!

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Enjoy!!

Red Velvet Cheesecake

  • Servings: 8-10
  • Difficulty: easy
  • Print

Crust:
2 1/2 cups cookie crumbs (graham or flavored)
(I used 1 1/2 cups Cappuccino tea biscuits and 1 cup graham cracker crumbs)
6 Tbsp. butter, melted
1/4 cup sugar

Mix all together in a bowl, in a 9 inch spring-form pan press mixture down on the bottom and up the sides about 1 inch, set aside.

Filling:

2 8oz. bricks cream cheese, softened
1/2 cup sour cream, room temp
3 eggs, room temp
3/4 cup sugar
1/4 tsp. salt
1 Tbsp. corn starch
1 tsp. vanilla
1 tsp. red food coloring
1/4 cup cocoa powder

In a large bowl with a stand mixer or hand mixer, mix the cream cheese until smooth and creamy, add one egg at a time, making sure each is mixed in before adding the next.  Then add the sugar, sour cream, vanilla, salt and then cornstarch, scraping the bowl as needed.

Take 2 1/2 cups of the mixture and add it to a small bowl then mix in food coloring  and cocoa until fully combined.

Pour white mixture into the pan and spread around, then add red mixture and just swirl the 2 mixtures together.

Bake at 350 degrees for 45-60 minutes, edges will be puffed up and slightly brown, turn off oven, leave the door cracked with cheesecake inside for 1 hour.  Then cool at room temp. for about 3 hours, place in refrigerator to chill for at least 2-3 before serving.

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Mini Strawberry Espresso Surprise!!! Fiesta Friday #55

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Hello everyone it’s another Fiesta Friday!!! I want to thank our host Angie@The Novice Gardener and her co-host today Sue@birgerbird and Suzanne@apuginthekitchen.  Suzanne has become a great blog friend and I want to thank her 🙂  So enjoy Fiesta Friday everyone!!!

So earlier this week I went to my favorite place “Flying Olive” 🙂

The Flying Olive has 50 varieties of olive oils and vinegar’s, I love going there because you can taste anything before buying it 😛 check out their website for all the info and check out their 2 locations one each in Ohio and Kentucky.

I currently have Strawberry, Red Apple, Wild Blueberry, Cranberry Pear in the vinegar’s and in the olive oils I have Butter, Persian Lime, Cilantro and Roasted Onion and Tuscan Herb 🙂

During my recent trip I got Dark Espresso Balsamic Vinegar as I just love coffee so I knew I had to get it.

So I had some strawberries at home so I knew I was going to use those some how and I was thinking of using mascarpone cheese. After getting home and checking out what I had already in my pantry, I thought this would be a perfect mini dessert.  A couple of years ago for Christmas my friend Danny gave me a few sets of mini plates, bowls, spoons and forks, he know how I like to entertain 🙂 so this is my is my mini dessert.

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Ingredients (ended up not using the half n half)
If you wanted mascarpone to be more creamy
then I would add a little half n half.

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Added the vinegar to my strawberries

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Added the vinegar to the Mascarpone cheese

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Mixed up

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I crushed the Biscotti and added a little to bottom on the dishes

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Topped the biscotti with the strawberries that were soak in the Vinegar
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Then a dollop of the mascarpone mixture

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drizzle of more vinegar

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shave some chocolate, I thought this chocolate would go perfect

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Done…serve or chill until your party begins 🙂

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Mini Strawberry Espresso Surprise

  • Servings: 12
  • Difficulty: easy
  • Print

3/4 cup Flying Olive Dark Espresso Balsamic Vinegar, divided
2 containers tiramisu flavored mascarpone cheese
1 1/2 cup fresh strawberries, chopped
3 chocolate biscotti’s, crushed
1 piece dark chocolate

In a bowl add the chopped strawberries and 1/4 cup vinegar, stir and set aside.

In another bowl add mascarpone and 3 Tbsp. of vinegar and whisk together, set aside.

Set out your mini dishes that you are going to use, add about a teaspoon or a little more of the crushed biscotti to each dish, then add strawberries on top of biscotti, start with a teaspoon on each then add more to each to finish up the strawberries.  Dollop mascarpone cream on each dish, then with a teaspoon drizzle a little of the vinegar over top the mascarpone and finish with some of the shaved chocolate.  I like this recipe as a mini since it has a great richness to it 🙂

Serve or chill until needed.

This was so good, it was not overly sweet, and that tartness at the end from the balsamic vinegar was just perfect!!!  Enjoy the rest of your Fiesta Friday!!!

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Peanut Butter Cookies with What??

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So I saw an add for one of those stores that carry the “odd” items and it had “Peanut Butter” but not just creamy or crunchy…but with “white chocolate”, “dark chocolate”, and “maple” and I was like what, I had never seen this or even hurt of this company.

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But I immediately thought I need to make something with these for sure 🙂

Peanut Butter & Co – is based out of New York City, they have a shop that makes all kinds of sandwiches

This is from the website  https://ilovepeanutbutter.com/

Lee Zalben is the founder and president of New York City’s world famous Peanut Butter & Co., and the man behind “gourmet peanut butter.” Lee grew up in Philadelphia eating a lot of peanut butter. And while an under-graduate student at Vassar College, he always won the fierce competitions he and his friends held for the wackiest but best-tasting peanut butter sandwich during late night study breaks. It was then where the idea of opening a peanut butter sandwich shop sprouted.

After college, Lee worked in advertising and publishing but he never forgot his dream of opening a peanut butter sandwich shop. While walking in Greenwich Village one day, he spotted a vacant storefront near NY University. Quitting his job the next day, the 26-year old entrepreneur-to-be started developing a business plan for his dream shop. On December 21, 1998, the vacant storefront became the Peanut Butter & Co. Sandwich Shop, offering not just various kinds of peanut butter sandwiches like The Elvis and Pregnant Lady but also peanut butter in newfangled flavors like Dark Chocolate Dreams and Cinnamon Raisin Swirl.

It was only a matter of time when people started clamoring to take the peanut butter home. Today, Peanut Butter & Co. is sold in ten delicious flavors in over 10,000 stores around the country and in Canada, the U.K., Japan, and Hong Kong. And the sandwich shop has turned into a pilgrimage site for many peanut butter lovers all over the world. Lee’s dream to open a peanut butter sandwich shop did not just become a reality, but he also created the market for specialty peanut butter.

I had never heard of this brand and they have 10 different kinds of peanut butter, not only the ones I mentioned above, but with honey, cinnamon and raisin, smooth, crunchy, old fashioned smooth, and crunchy and spicy called “the heat is on”.

The store that I found these in only had the smooth, crunchy, the 3 that I bought and the spicy one, which as I walked out the door and thought to myself, I should have bought that one…I think I’ll go back today and get “the heat is on” 🙂

Any way I love peanut butter so I was thrilled to find these 🙂

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The White Chocolate was sweet tasting, with tiny bits of white chocolate very interesting!!
Dark Chocolate was the same although dark in color like chocolate, it has tiny bits of dark chocolate!!

I have not tasted the maple yet but I can’t wait too and make something out it as well as the spicy one 🙂  I will use the Maple and the Spicy in future blogs 🙂

I wanted to do something quick so I just made cookies out of both of them, then I made a batch of swirl 🙂

I gave some to my parents as part of their Anniversary gift, they are married 54 years today!!!  So Happy Anniversary Mom and Dad!!!  I love you both very very much!!!

My Mom and Dad 54 years ago!

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Also with Valentine’s Day tomorrow, I put some in my Manager’s Valentine’s Day gift bag 🙂  I don’t think she is going to share with the rest of her family.  As she asked me, do I have to share and I replied with a big smile…NO!! 😛

Ingredients – I forgot to put the Baking Soda in the picture

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mix together

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stir until smooth – see the little bits of chocolate

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add flour mixture

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stir in flour mixture until combined

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Roll into balls then roll into the sugar

 

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place on baking sheet and bake

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done

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on the swirled ones I used a 1 oz. scoop

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put one of each together, roll, then pinch and twist, then roll again

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Peanut Butter Cookie Recipe

1 cup Peanut Butter (you can use any flavor you want)
1 cup plus 1/4 cup granulated sugar
2 eggs
1 tsp. vanilla
1/2 tsp. baking soda
1/2 tsp. salt
1 cup flour

Pre-heat oven to 375 degrees

In a small bowl whisk together flour, baking soda & salt, set aside
In a large bowl add eggs, peanut butter, sugar and vanilla, mix until smooth with a wooden spoon, then add flour mixture until fully combined.
Scoop and roll into a ball, take the remaining 1/4 cup sugar add to a bowl and roll dough balls in sugar, place on balls on baking sheet and bake. (you do not have to flatten) 

I use a  2 oz. scoop and baked them for about 12-13 minutes, if you make your balls small do not bake as long, check them around the 10 minute mark.

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These are chewy and moist in the middle 🙂

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I hope you enjoy the recipe and if you find these Peanut Butters you must try!!

Heart Shape Peanut Butter Chocolate Chip Cheese ball

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Happy Valentine’s Day!!!
Yes once again it’s the time of year that love is all in the air!!!  I hope everyone has a moment today to make someone’s day, even if it with a smile or just a Hello!!!

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As as a sweet treat for the occasion I decided to make this Peanut Butter Chocolate Chip Cheese ball and shape it into a Heart.  Now of course you could just form it into a ball or make any shape you want, you can also roll it in extra chips or nuts on the outside instead of the sprinkles like I used.  I’m serving this today with pretzels, but you could use vanilla wafers, Teddy Grahams or regular graham crackers.

So here we go, I used these ingredients

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Mixed dough folding in the Chocolate chips

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Form into the shape and add colored chocolate sprinkles

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Recipe:  Peanut Butter Chocolate Chip Cheese ball

1 cup peanut butter
1/2 stick unsalted butter, softened
4 oz. cream cheese, softened
1/2 tsp. vanilla
1/4 tsp. salt
2 cups confectioner’s sugar
1 cup mini chocolate chips, divided 3/4 cup added to mixture, 1/4 cup for rolling, unless  you are using sprinkles

In a large bowl add peanut butter, cream cheese and butter, beat together until smooth, add vanilla and salt, mix, then on low speed add 1 cup of sugar at a time, until well combined.  Then fold in Chocolate chips.  Shape as you wish.

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In these pictures I doubled this recipe since I was taking to our offices today…I hope you try it and enjoy!!