Mini Butterfinger Cheesecakes

I think I've mentioned this before, but I am a chocoholic. So it's no surprise that I would always have some chocolate bars stashed somewhere.

But sometimes just the chocolate bars by themselves are not enough to satisfy my sweet cravings.

So I decided to make some mini cheesecakes with chopped Butterfinger bars in it.

And I'm so glad I did. (^_^)

These Mini Butterfinger Cheesecakes are not only yummy, but the recipe is absolutely foolproof. Perfect for a newbie baker like me.

I adapted this cheesecake recipe from kraftrecipes.com (you can click here to check it out). The ganache recipe is from the Better Homes and Gardens Cook Book.

I hope you guys like it just as much as I did. (^_^)

MINI  BUTTERFINGER

CHEESECAKES

Ingredients for Cheesecakes:

1 cup crushed Oreo cookies

3 tablespoons melted butter

3/4 cup sugar

3 package (8 oz. each) cream cheese, softened

1 teaspoon vanilla

3 eggs

3/4 cup chopped Butterfinger candy bars

Ingredients for Ganache:

1 cup whipping cream

12 ounces semisweet chocolate morsels

Heat oven to 325 degrees F. Mix crushed Oreo cookies and butter, then press onto bottoms of paper-lined muffin cups. Beat cream cheese, vanilla and sugar with mixer. On low speed, beat in chopped Butterfinger bars just until blended. Spoon approximately 3 tablespoons of cream cheese mixture over crusts. Bake 25 to 30 minutes or until centers are almost set. Cool completely. Refrigerate 2 hours.

In a medium saucepan, bring whipping cream just to boiling over medium-high heat. Remove from heat. Add semisweet chocolate morsels (do not stir). Let stand 5 minutes. Stir until smooth. Cool 15 minutes.

Spoon ganache over cheesecakes. Sprinkle some chopped Butterfinger bars on top.

Enjoy! (^_^)

I linked this post to these wonderful parties:

Bewitchin' Projects Block Party : Titi Crafty  |  diy Sunday Showcase : Pink When  |  Freedom Fridays with All My Bloggy Friends : Love Bakes Good Cakes  |  Friday Flash Blog : The Jenny Evolution  |  Tasty Tuesdays : Creative K Kids  |  Tasty Tuesdays : Anyonita Nibbles  |  Wake Up Wednesday Linky Party : Sew Crafty Angel  | Whimsy Wednesdays : The NY Melrose Family

Yellow Cake with Chocolate Whipped Cream Frosting

Making layered cakes have always scared the heck out of me. I was so sure that I would mess it up somehow.

But for my mom's birthday last month, I decided to confront this fear once and for all. 

And boy am I glad I did, because now I am totally hooked on making them!

My mom doesn't have a sweet tooth like I do. So I knew that buttercream frosting is out of question.

 I decided to use a chocolate whipped cream frosting recipe that I found at Baking with Nadia. And we LOVED it! It was soft, fluffy and not too sweet. Just perfect!

And you know what else I loved about Nadia's site? The video tutorials! She makes them look so easy and her instructions are so simple to follow. Extremely helpful for a newbie like me.

Here's how I made it.

Cake ingredients:

cake mix ( I used Betty Crocker Butter Recipe Yellow )

1 cup milk

10 tablespoons butter ( softened )

4 eggs

I heated the oven to 325 degrees F. Then I greased and floured my two 8" round pans.

I mixed all the cake ingredients making sure not to overbeat it.

I wanted to make three layers but I only have two 8" pans, and I wasn't brave enough to cut the cake into layers. So I poured equal amounts of the cake batter into the two pans and a third container (for the third layer), so I could bake them in shifts. I covered and refrigerated the batter in the container while the first two layers bake (I hope that makes sense).

Bake for 22- 25 minutes or until toothpick inserted in the center comes out clean.

Frosting ingredients:

1 quart or 4 cups heavy whipping cream

6-7 tablespoons of sifted powdered sugar

6-9 tablespoons of high quality unsweetened cocoa powder

Click here to see the instructions and video tutorial on making the chocolate whipped cream frosting.

Nadia also has a video tutorial on how to assemble and frost cake layers. You can watch it here.

You can also add some chocolate curls/shavings on top of the cake just like I did.

Enjoy! (^_^)

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I linked this post to these wonderful parties:

All Things Thursday Blog Hop :  Posed Perfection  |  Bewitch Me & Titi Link Party : TitiCrafty  |  Create With Joy : Inspire Me Monday  |  Freedom Fridays with All My Bloggy Friends :  Love Bakes Good Cakes  |  Friday Link Party : The Pin Junkie  |  Friday Flash Blog : The Jenny Evolution  |  Say G'Day Saturday Linky Party : Natasha in Oz  |  Share Your Stuff Tuesdays : Table for Seven  |  Tasty Tuesdays : Anyonita Nibbles  |  The Wednesday Roundup : Crafty Wife  |  Whimsy Wednesdays : The NY Melrose Family

Easter KitKat Wrappers

Easter is just a few days away, and my little first grader's class is going to have a small Easter Egg exchange.

So I got some KitKat bars - the snack size ones -  from the commissary and started making these candy wrappers.

My kids and I love KitKat. So you can imagine how much we're looking forward to eating the ones that are not gonna be taken to school (I bought 2 bags of KitKat bars even though there's only 23 kids in the little boy's class).

I made these wrappers by using digital papers and elements from Akizo Designs, DigiTee Designs By Sheila, and Shery K Designs.

My little boy is excited to share them tomorrow with his classmates. I really hope the kids enjoy them! (^_^)

I linked this post to these wonderful parties:

Bewitch Me & Titi Link Party : Titi Crafty  |  DIY Sunday Showcase : Minettes Maze  |   Freedom Fridays with All My Bloggy Friends : Love Bakes Good Cakes  |  Friday Flash Blog : The Jenny Evolution  |  Friday Link Party : The Pin Junkie  |  Inspiration Monday : I Should Be Mopping The Floor  |  Inspire Me Monday : Create With Joy

Chocolate Chip Banana Nut Muffins

This Chocolate Chip Banana Nut Muffins are OH SO GOOD! This is a recipe by Tyler Florence of the Food Network (click here to check it out). I tried making it a few weeks ago, and ever since then my kids have been bugging me to make them again - well, except for the youngest one, he doesn't like bananas (I know, weird right?) I followed the recipe exactly except I added milk chocolate morsels. And I also sprinkled some of the chocolate chips and nuts on top right before putting them in the oven.

So, here's the recipe. Enjoy!

CHOCOLATE CHIP

BANANA NUT MUFFINS

2 cups all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

4 overripe bananas

1 cup brown sugar

3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled

2 eggs

1 teaspoon pure vanilla extract

1/2 cup pecans, chopped

1/2 cup milk chocolate morsels

1. Preheat oven to 375 degrees F and lightly butter 2 muffin tins or place baking cups in muffin tins.
2. In a large bowl, combine the flour, baking soda, and salt; set aside.
3. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes.
4. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice.
5. Mix in the dry ingredients just until incorporated. Set aside some of the milk chocolate morsels and pecan nuts (for sprinkling on the top later). Fold in the rest of the nuts, chocolate morsels and the mashed bananas with a rubber spatula.
6. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out. Sprinkle the chocolate morsels and nuts you have set aside on top of the muffins.
7. Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.

Here are some more recipes you might like:

Blueberry Muffins

Strawberry Squares

Mini Cherry Cheesecakes

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I linked this post to these wonderful parties:

Angels Homestead : Saturday Spotlight  |  Anyonita Nibbles : Tasty Tuesdays  |  A Peek Into My Paradise : TGIF Link Party  |  Charlie Beth's Life as Mumma Walker : Pin It Party  |  Create With Joy : Inspire Me Monday  |  I Should Be Mopping The Floor: Inspiration Monday  |  Love Bakes Good Cakes : Freedom Fridays with All My Bloggy Friends  |  Lydia's Flexitarian Kitchen : Get Inspired Pinning Party  |  My Personal Accent : The Blog Strut Owl Style  |  Pink Recipe Box : Creative Wednesdays  |  Pink When : diy Sunday Showcase  |  Rain on a Tin Roof : Give Me The Goods Link Party  |  The Jenny Evolution :  Friday Flash Blog  |  Table for Seven : Share Your Stuff Tuesdays  |  The Pin Junkie : Friday Link Party  |  The Thriftiness Miss : Weekend Wonders  |  This Gal Cooks : Marvelous Mondays  |  Titi Crafty by Camila: Bewitch Me & Titi Link Party

Halloween Oreo Cupcake Bites

Halloween is fast approaching so I'm sharing these Halloween Oreo Cupcake Bites with you. I call them Oreo Cupcake Bites because they look like mini cupcakes but there's no baking involved. Are you familiar with cake pops? Well, this is pretty much the same thing, except instead of cake I used Oreo cookies, and they're not on sticks.

I was introduced to cake pops, oreo truffles, and cupcake bites via Bakerella's site. She just makes the cutest cake pops. And one thing I love about these bite sized treats is how versatile they can be. You can decorate them for 4th of July (just like I did here), Christmas, birthdays, Valentine's Day, and of course Halloween.

Here's what I used:

1 package Oreo cookies

1 8oz. package cream cheese (softened)

white chocolate bark

chocolate bark (brown)

First, I crushed the Oreo cookies (including the cream center) in the food processor. Then I stir in the softened cream cheese. Sometimes I like to use the back of a big spoon, but there are times when I just use my hands to make sure they're all mashed together. Yes, it's messy but it's also kind of fun (^_^). Then I roll them into balls (make sure they're not bigger in diameter than the small muffin pan) just like in the picture above, placing them on a cookie sheet covered with wax paper. Then I placed the entire cookie sheet into the freezer for a few minutes.

When Bakerella made these she used a candy cup mold (click here to see it), but I don't have that. So I just placed mini baking cups in a mini muffin pan.

Then I melted the brown chocolate bark according to the directions on the wrapper. Once it's melted, I spooned it into the baking cups. Then I immediately pressed an Oreo ball on it.

Next, I placed the whole mini muffin pan in the freezer for a few minutes. When the chocolate is set, I took it out the freezer and peeled off the baking cups. They should look like the photo below.

Now onto the fun part. Decorating them!

SPIDER Oreo Cupcake Bites

Here's what I used to decorate them:

Milk Chocolate M&Ms (brown)

Dark Chocolate Peanut M&Ms (brown)

small Ziploc bag

twist tie

scissors

I melted the the white chocolate bark following the directions on the wrapper, dipped the top of the cupcake bite into it and pressed the M&Ms on it while the chocolate is still wet. The peanut M&M is going to be the body while the regular milk chocolate M&M is going to be the spider's head. Then I waited a few minutes for the white chocolate to set. 

Then I placed some melted brown chocolate bark into the Ziploc bag with a spatula, and used the twist tie to secure it just above the level of the chocolate. Then I snip off a tiny hole in the corner of the bag with the scissors, and piped on the 8 legs and the two fang looking thingies on the head. And there you have it, Spider Oreo Cupcake Bites.

EYEBALL Oreo Cupcake Bites

Here's what I used to decorate them:

Wilton Candy Melts (green)

Milk Chocolate M&Ms (brown)

Betty Crocker Easy Writer (red)

First, I cut off the rounded portion at the top of the cupcake bite so that it looks flat. It should look like the picture above.

Next, I dipped the cupcake bite into the melted white chocolate bark and pressed the green candy melt onto it while the chocolate is still wet. Then I dabbed some melted chocolate on the brown M&M and placed it on the green candy melt. When the white chocolate is set, I used the red easy writer to draw the veins on the eyeball. Aaand done! Eyeball Oreo Cupcake Bites!

GHOST Oreo Cupcake Bites

For the Ghost Oreo Cupcake Bites, instead of rolling the Oreo and cream cheese mixture into balls, I rolled them into what I imagine a ghost would be shaped like. Just like in the photo above.

Then I dipped the top of the cupcake bite into the melted white chocolate and waited for it to set. Next, I dipped a toothpick into the brown melted chocolate and started to draw the eyes and mouth. There you go, Ghost Oreo Cupcake Bites!

Here are some Halloween ideas you might like:

Free Printable Halloween Treat Bag Topper

Halloween Pumpkin Treat Jar

Halloween Teacher Gift {Hand Sanitizer}

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Anyonita Nibbles : Tasty Tuesdays  |  A Peek Into My Paradise : (Not So) Wordless Wednesday  |  Create With Joy : Inspire Me Monday  |  Domesblissity : Thriving On Thursdays  |  I Should Be Mopping The Floor : Inspiration Monday  |  Just Not The Cakes : Let's Celebrate Halloween  |  Love and Laundry : Weekend Wonders  |  Love Bakes Good Cakes : All My Bloggy Friends  |  Lydia's Flexitarian Kitchen : Get Inspired Pinning Party  |   Memories by the Mile: Tuesday Trivia and Link Party  |  My Personal Accent : The Blog Strut  |  Oh My! Creative : Halloween Blog Hop & Link Party  |  Pink When : diy Sunday Showcase  |  Posed Perfection : All Things Thursday Blog Hop  |  Table for Seven : Share Your Stuff Tuesdays  |  The NY Melrose Family : Whimsy Wednesdays  |  The Pin Junkie : Friday Link Party  |  Titi Crafty : Bewitch Me & Titi Link Party  |  Who Needs A Cape : Super Sunday Link Party

Mini Chocolate Cheesecakes

I love chocolate. I love cheesecake. And I love chocolate cheesecakes. So it's no wonder that for International Chocolate Day I just had to make these yummy treats.

I got this recipe from HERSHEY'S Kitchens. You can click here to check it out.

I used Reynold's  aluminum foil baking cups instead of using a muffin pan.

I placed them all on a baking sheet, just like how I did on this picture for my Brownie Candy Cups. This way, I got to bake more of them all at the same time. You know how it is when you're craving something, no time to waste, right?

So here it is...

MINI CHOCOLATE CHEESECAKES

1/2 cup HERSHEY'S Cocoa

1/4 cup (1/2 stick) butter or margarine, melted

3 packages (8 oz. each) cream cheese, softened

1 can (14 oz.) sweetened condensed milk (not evaporated milk)

3 eggs

2 teaspoons vanilla extract

Ingredients for CHOCOLATE CRUMB CRUST:

1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed)

6 tablespoons HERSHEY'S Cocoa

6 tablespoons powdered sugar

6 tablespoons melted butter or margarine

Ingredients for CHOCOLATE GLAZE:

2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips

1 cup (1/2 pt.) whipping cream

1 teaspoon vanilla extract

1. Heat oven to 300 degrees F. Line muffin cups (2-1/2 inches in diameter) with paper baking cups or spray with nonstick cooking spray. Stir together all the ingredients for the CHOCOLATE CRUMB CRUST in a medium bowl. Press about 1 tablespoonful of CHOCOLATE CRUMB CRUST mixture onto bottom of each cup.
2. Stir together cocoa and 1/4 cup butter. Beat cream cheese until fluffy. Beat in cocoa mixture. Gradually beat in sweetened condensed milk. Beat in eggs and vanilla. Fill muffin cups with batter.
3. Bake 35 minutes or until set. Cool 15 minutes. Remove from pan to wire rack. Cool completely. Refrigerate. 

Before serving the cheesecakes, melt the CHOCOLATE GLAZE ingredients in a medium saucepan over low heat. Stir until smooth. This makes about 2 cups glaze. Spread CHOCOLATE GLAZE on mini cheesecakes. Allow to set. Serve at room temperature. This makes about 24 mini cheesecakes.

If vegetable cooking spray is used, cool bakes cheesecakes. Freeze 15 minutes. Remove with narrow spatula.

Here are other yummy treats you might like:

Mini Cherry Cheesecakes

Chocolate Poke Cake

Boston Cream Bites

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I linked this post to these wonderful parties:

Angels Homestead : Saturday Spotlight  |  Anyonita Nibbles : Tasty Tuesdays  |  A Peek Into My Paradise : TGIF Link Party  |  Cooking With Curls : Best of the Weekend  |  Domesblissity : Thriving on Thursdays  |  I Should Be Mopping The Floor : Inspiration Monday  |  Living Better Together : TGIF Link Party  |  Love and Laundry : Weekend Wonders  |  Love Bakes Good Cakes : All My Bloggy Friends  |  Memories By The Mile : Tuesday Trivia and Link Party  |  My Turn For Us : Freedom Fridays  |  On A Wing And A Prayer : My Favorite Posts Show Off Weekend Blog  |  Pink When : diy Sunday Showcase  |  Posed Perfection : All Things Thursday Blog Hop  |  Rain On A Tin Roof : Give Me The Goods Link Party  |  Table for 7 : Share Your Stuff Tuesdays  |  The Jenny Evolution : Friday Flash Blog  |  The NY Melrose Family : Whimsy Wednesdays  |  The Pin Junkie : Friday Link Party  |  This Gal Cooks : Marvelous Mondays  |  Titi Crafty : Bewitch Me & Titi Link Party  |  Who Needs A Cape : Super Sunday Linky Party

Chocolate Poke Cake

A few months ago, I have not heard of - much less tasted - poke cakes before. But I have been seeing them all over the internet lately, so I finally decided to give it a try. And you know what? I'm sure glad I did, because I've just added this to my list of favorite treats. I adapted this from this recipe right here. I hope you like it!

CHOCOLATE POKE CAKE

1-3/4 cups all purpose flour

3/4 cups Hershey's Cocoa 

1 tsp. salt

1-3/4 cups sugar

1-1/2 tsp. baking soda

1 container (16 oz.) dairy sour cream

1 tsp. vanilla extract

2/3 cup butter/margarine, softened

2 eggs

2 pkg. (4-serving each size) Jell-O Cook & Serve Pudding

1 tub (8 oz.) Cool Whip Whipped Topping, thawed

chocolate shavings

1. Heat oven to 350 degrees Fahrenheit. Grease and flour 13x9x2-inch baking pan.
2. Stir together flour, sugar, cocoa,  baking soda and salt in large bowl. Add butter , sour cream, vanilla and eggs. Beat on medium speed of mixer for 3 minutes. Pour batter into prepared pan.
3. Bake 40-45 minutes or until wooden pick inserted in center comes out clean.
4. Immediately poke deep holes in cake at 1-inch intervals, using round handle of wooden spoon.
5. Prepare pudding as directed on package. Pour it onto the cake, making sure the pudding gets into the holes. Refrigerate for about 2 hours.
6. Spread Cool Whip onto the cake. Sprinkle chocolate shavings on top. Refrigerate 1 hour. 
7. Serve and enjoy!

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I linked this post to these wonderful parties:

|  Angels Homestead : Saturday Spotlight  |  A Night Owl Blog : Create & Inspire  |  Anyonita Nibbles : Tasty Tuesdays  |  A Peek Into My Paradise : T.G.I.F. Link Party  | Bebetsy : Brag About It  |  Cooking With Curls : Best of the Weekend  |  Create With Joy : Inspire Me Monday  |  Domesblissity : Thriving on Thursdays  |  Ducks n' a Row : Wonderful Wednesday  |  Let This Mind Be In You : From the Farm Blog Hop  |  Life With The Crust Off : Two Girls and a Party  |  Life with the Crust Off : Incredible Poke Cakes  |  Living Better Together : TGIF Link Party  |  Love and Laundry : Weekend Wonders  |  Love Bakes Good Cakes : All My Bloggy Friends  |  Memories by the Mile : Tuesday Trivia and Link Party  |  Piggy In Polka Dots : Party In Polka Dots  |  Pink Recipe Box : Creative Wednesdays  |  Pink When : DIY Sunday Showcase  |  Rain On A Tin Roof : Give Me The Goods Monday  |  Simply Designing with Ashley : Simple Create Link Party  |  Table for Seven : Show Your Stuff Tuesdays  |  Thank You Honey : Whatever Wednesday  |  The Jenny Evolution : Friday Flash Blog  |  The NY Melrose Family : Whimsy Wednesdays  |  The Pin Junkie : Friday Link Party  |  The Wondering Brain : My Favorite Posts SHOW OFF Weekend Blog Party  |  Thirty Handmade Days : Pity Party  |  Titi Crafty : Bewitch Me & Titi Link Party  |  Who Needs A Cape : Super Sunday Link Party