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! (^_^)

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Halloween Brownies

My kids and I LOVE Halloween.

What's not to love, right?

You get to wear costumes, people's houses are decorated with spooky stuff, and there's all that free candy!

And... it's also an excuse to play with our food. How fun is that?

These brownies are the perfect treat for a Halloween party. The kids will also enjoy making their own monster faces or creepy crawlies!

I made these brownies using a brownie mix, but you can use your favorite brownie recipe if you prefer making it from scratch.

So all I did was bake the brownies according to the instructions on the box.

Once it was baked and cooled, I started making the butter cream frosting (click here for the recipe), and placed the frosting in separate bowls so that I could tint them with liquid food colors.

For this Frankenstein Brownie, I used green frosting, chocolate sprinkles for the hair, candy eyeballs, and melted chocolate for the eyebrows, mouth and scar. But if you have black gel (they come in small tubes like these), then you can use that too.

This Mummy Brownie is made with white frosting, and red M&M candy for the eyes. To create the mummy wrap effect, I used the Wilton #103 frosting tip.

The Spider Brownie is made with green and white frosting, brown M&M candy and melted chocolate for the legs. I used glitter gel for the eyes. I made the spider web like they did in this video.

Want to know what my favorite part is?

Getting to watch my little boy decorate his own brownie.

And of course I had to take not one, but several pictures of him.

Doesn't he look so cute with that intent expression on  his face?

(^_^)

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  |  Inspire Me Monday : Create With Joy  |  Pin Junkie Pin Party : The Pin Junkie  |  Say G'Day Linky Party : Natasha In Oz  |  Wake Up Wednesday Linky Party : Sew Crafty Angel  |  Whimsy Wednesdays : The NY Melrose Family  

Banana Cake with Cream Cheese Frosting

If you're looking for an easy and foolproof banana cake recipe then you'll love this. I made this cake for my stepfather's birthday and we LOVED it. Even my picky 7-year-old couldn't get enough of it.

I found the banana cake recipe on cooks.com, and I'm so glad I tried it. It was so moist and delicious, and you'd never guess it wasn't made from scratch.

The cream cheese frosting recipe is from one of my favorite bloggers, I am baker. She used this frosting for her zucchini cupcakes and she was absolutely right, this is the best cream cheese frosting I've ever had. But I did use less sugar though. Maybe next time I'll try not to chicken out and use the exact amount of sugar on her recipe. :)

And since I like A LOT of frosting on my cakes I doubled the cream cheese frosting recipe. Now I know, I couldn't use all of that frosting on the cake, but here's what I did. You know how you get rid of the cake dome by cutting off the top part of the cake? I slathered my leftover frosting on that and sprinkled some toasted pecan nuts. Waste not, want not. :)

So without further ado, here's how I made this Banana Cake with Cream Cheese Frosting. I hope you guys love it just like my family and I did. :)

BANANA CAKE

Ingredients:

1 package yellow cake mix ( I used Betty Crocker)

1/8 teaspoon baking soda

3/4 cup water

1/3 cup butter, softened

3 eggs

2-3 medium size ripe bananas, mashed

1/2 cup chopped pecan nuts

Heat oven to 350 degrees F. Grease and flour cake pans ( I used two 8 inch rounds ). Stir 1/8 teaspoon baking soda into the cake mix. Beat cake mix, water, butter and eggs on low speed for 30 seconds, then on medium speed for 2 minutes. Stir in the mashed bananas and nuts. Pour into the cake pans. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Cool completely before frosting.

CREAM CHEESE FROSTING

Ingredients:

1 package cream cheese ( 8 oz. ), softened

1 stick butter ( 8 tablespoons ), softened

4 cups confectioner's sugar ( I used 3 cups, but next time I'll try 4 )

1 teaspoon vanilla extract

Place room temperature butter, cream cheese, and vanilla into mixer and blend for 1-2 minutes on medium until fully incorporated. Add confectioner's sugar one cup at a time, until frosting is light and creamy.

If you're a newbie at making cakes like me, you might want to watch this video on how to assemble and frost cakes. You can also decorate the sides of the cake with chopped pecan nuts. Not only does it hide imperfections, but I also love the taste of toasted nuts.

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Mother's Day Gift Bag

I just love personalizing gift bags. So for Mother's Day this year, I transformed a humble brown paper bag into this cute gift bag, just like I saw here.

I know it looks like I wrote on it with a Sharpie, but I actually ran it through the printer. I wasn't successful at first (the paper bag got stuck inside the printer a few times), but after making sure that the printer setting is on envelope and I adjusted the size to 6.127 inches x 12.377 inches - just like Mickey of Thirty Handmade Days recommended - it came out great!

Next, I used my Fiskars border punch to punch the upper edge, to give it that pretty scallop design. Then I folded it and punched two holes with my Crop-A-Dile for the ribbons.

I was planning on making a banana cake with cream cheese frosting for my mom, but she's not really a big fan of frosting. So I ended up making these Chocolate Chip Banana Nut Muffins instead (click here for the recipe).

After the muffins were cooled, I placed them in a Ziploc bag first before putting them inside the gift bag, to avoid getting grease spots on it.

Pretty cute, right? :)

And being a mom myself, I got pampered by my kids as well. My day started out with this breakfast that my two girls made.

Bacon, eggs, and pancake with maple syrup - my kids know me so well. :)

And this one's from my little boy. He painted the flowerpot in school and it says I love you mama. So sweet!

Did you do anything special for Mother's Day? Share with me!

I linked this post to these wonderful parties:

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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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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

Mickey and Minnie Cupcakes

My oldest daughter Bea is graduating high school in a few weeks. Instead of going to the prom, she wanted to go on their Grad Nite, which simply means she gets to go to Disneyland with other seniors. :)

She and her friends wanted to wear Disney themed hair bows for this special event, so they went on a sleepover and made their own hair bows while watching some Disney movies.

These are her Alice in Wonderland themed hair bows. They turned out real pretty, don't you think?

And to make their sleepover a little bit more memorable, I made some Mickey and Minnie Cupcakes. Everybody thought they were adorable. :)

You can get the template and instructions on making the Mickey and Minnie chocolates here.

The cupcake wrappers are free printables by Cupcake Addiction and you can find it here.

I used Cake Mate Glitter Gels for Minnie's hair bow (neon pink).

For the cupcakes, I used Betty Crocker Devil's Food cake mix. I made and baked them as directed on the box.

Here is the recipe for the buttercream frosting. Recipe is courtesy of the Betty Crocker site.

Enjoy!

VANILLA BUTTERCREAM

FROSTING

3 cups powdered sugar

1/3 cup butter or margarine, softened

1 1/2 teaspoons vanilla

1 to 2 tablespoons milk

In a mixing bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.

Gradually beat in just enough remaining milk to  make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.

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Oreo Valentine Treats

The minute I saw these Oreo cookie treats at Taste of Home, I knew that I just had to try making them. They were meant for Christmas but I thought they would be great for Valentine's Day too!

There's no baking involved, and you can whip them up in a matter of minutes. Perfect for a last minute treat!

And... who can resist an Oreo cookie? Definitely not me! ;)

All I did was melt chocolate flavored Almond Bark according to the instructions on the wrapper, spooned it onto the Oreo cookie and put some sprinkles.

Super easy, right?

Now comes the hard part... 

Trying... hard... not... to... eat... them... all...

And... they're gone.

Oh well, I guess I just have to make some more. LOL :)

.
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Peanut Butter Blossoms

These festive Peanut Butter Blossoms are super easy to make! If you're looking for something simple and quick to bake for a cookie exchange, a Christmas party, or even as something to give to the neighbors, then you might want to try this.

And who could resist the combination of chocolate and peanut butter?

Not me, that's for sure!

I used Hershey's Kisses Milk Chocolate with Almonds and Dove Dark Chocolate Snowflake Promises. Both were very good, but the little boy and I prefer the ones with the Hershey's Kisses. While the two girls liked the ones with the Dove chocolates better. It's a tie!

What about you? Hershey's Kisses or Dove Dark Chocolate?

PEANUT BUTTER BLOSSOMS

1 pouch (1 lb. 1.5 oz.) Betty Crocker Peanut Butter Cookie Mix

3 tablespoons vegetable oil

1 tablespoon water

1 egg

colored sugar (I used red and green)

unwrapped chocolates (I used Hershey's Kisses with Almonds and Dove Dark Chocolate Promises)

Heat oven to 375 degrees F. In medium bowl, stir cookie mix, oil, water and egg until dough forms.Shape dough into 36 (1 inch) balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.Bake 8-10 minutes or until light golden brown. Immediately press 1 chocolate candy in center of each cookie. Remove from cookie sheets. Cool completely about 20 minutes.

Enjoy with a tall glass of milk. :)

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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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Turkey Cupcakes

With Thanksgiving just a few days away, I thought a Turkey Cupcake would be a fun thing to do with my little boy. Well, anything that involves some kind of decorating and then getting to eat it afterwards is always fun, right?

I used Betty Crocker Butter Recipe Yellow Cake Mix for the cupcakes. I just followed the directions on the package but instead of water, I used milk, I added another egg and I also used twice the amount of butter needed. And I also put 1/2 cup of semi-sweet chocolate morsels in the batter. Why? Because I love chocolate, that's why (hi, I'm Cheng. I'm a chocoholic). LOL

I don't have any problem with using a box cake mix. But I just can't stand the taste of canned frosting. So I made chocolate cream cheese frosting for these cupcakes. I'll include the recipe at the end of this post.

I found this Turkey Cookie Decorating Kit at Michaels and I'm so glad I bought it. I mean, it doesn't get any easier than this, right?

CHOCOLATE 

CREAM CHEESE FROSTING

recipe courtesy of  Better Homes and Gardens New Cookbook

1 8-ounce package cream cheese, softened

1/2 cup butter, softened

2 teaspoons vanilla

1/2 cup unsweetened cocoa powder

5 to 5 1/2 cups powdered sugar

In a large mixing bowl beat cream cheese, butter, and vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in cocoa powder and powdered sugar to reach spreading consistency.

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