mini tagalong cheesecakes

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As many of you are aware, FH and I were assaulted by tiny Girl Scouts the other week. Despite my best efforts, I was left with a couple boxes of Tagalongs hanging out in the pantry.  

I hadn’t opened them yet because… well, I know what happens when I open a box of Girl Scout cookies (or any cookies, to be honest) and let’s just say it’s not pretty.

Those “servings” on the side of the box? Lies.

The number of servings is closer to one than the number alleged on the side of the box, and the serving size varies mainly depending on how much space is between me and my self-loathing on that day.  (Oh, I went to the gym yesterday? That’s like 10 extra cookies!)

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A question lingered a moment in my head, “Do these little monsters know what they’re doing when they chase us with cookies and look at us with their stupid doe-eyed faces? Do they!?”

Like, I can walk by a cookie display at the store without caving (usually), but walking by a small child with a sad look who is practically begging me to purchase cookies? Even worse, one that COMES TO MY DOOR WITH COOKIES AND TRIES TO GUILT ME INTO BUYING THEM?

I’m pretty sure they know what they are doing to us. Preying on the weak.

So I was left with a problem to solve – how do I open the box of cookies without immediately inhaling all of the contents and collapsing into a pile of self-loathing on the floor?

My solution? Chop up all the cookies and divide them between another bite-sized treat… Thus, the mini Tagalong cheesecake was born.

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tagalong cheesecakes

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 21 cheesecakes

Serving Size: 1 min icheesecake

Ingredients

  • 1 pound cream cheese, softened
  • 2/3 cup granulated sugar
  • 2 large eggs, room temperature, lightly beaten
  • 1/2 cup sour cream, room temperature
  • 1 cup peanut butter (not "all natural", I use Jif)
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1 box Tagalongs, coarsely chopped** (or 1.5 cups mix-ins of your choice)
  • 21 whole cookies* (see note below)

Instructions

  1. Preheat oven to 275 degrees and line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each liner* (see note below)
  2. In a small bowl, gently beat eggs with vanilla extract, set aside.
  3. In a large bowl or stand mixer with paddle attachment, beat the cream cheese until smooth, scraping down the sides of bowl as needed. Add peanut butter and continue beating until incorporated.
  4. Gradually add sugar and continue beating until combined, scrape down sides of the bowl. .
  5. Drizzle in egg mixture, a bit at a time, beating until incorporated. Add sour cream and beat until combined.
  6. Scrape sides and bottom of the bowl and stir in chopped cookies by hand.
  7. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake about 22 minutes, or until filling is set. Outsides should be stiff but it's ok if the centers jiggle a little when you tap the pan.
  8. Transfer to wire racks to cool completely. Refrigerate uncovered (or they will get condensation on top) at least 4 hours or overnight.
  9. Serve with whipped cream, drizzled chocolate, and additional chopped cookies, if desired.

Notes

*For the "crust" you can use a cookie of your choice - I used a second box of Tagalongs for the first 16 and then used Oreos as needed for the rest.

**You could use 1.5 to 2 cups of any mix-ins for these cheesecakes - chopped peanut butter cups or chocolate/peanut butter chips would also be great.

I got 21 cupcakes out of this recipe, your yeild may vary depending on the depth of your cupcake tins.

With the variety of frozen cheesecakes sold in stores, I'm willing to bet that you could freeze these and thaw as needed but have yet to test this on my own.

http://wee-eats.com/2014/02/25/minitagalong-peanut-butter-cheesecake-recipe/

 tagalong cheesecake pin 0959

mini chocolate chip cookie cups


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These tasty bite-sized treats take your ordinary chocolate chip cookie and turn it into a deep, chewy, cookie cup.  Plus, they’re perfectly bite-sized (hello, portion control!).  In case you, like me, are unable to eat just a bite of a giant cookie.  Or a regular-sized cookie.  Or, of anything…

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Yes, that’s me texting the BF …  Self control, I have none.

So yes, the beauty with these is that you don’t have to try to limit yourself to just a bite.  Instead, just to one cookie… or maybe two.  You can always stuff the rest in the freezer for convenient snacks for the future you.

I also took the opportunity to stuff a bunch of chocolate into the middles of them to make them like little molten-chocolate-stuffed cookies once you reheat them in the microwave… which is totally normal.  Because, everyone reheats their cookies before they eat them, right?

Although the BF seemed to think it was “too much” chocolate, as if that’s a thing!

I borrowed this recipe from Shannon over at A Periodic Table, you can get the recipe there or you can see it below :)

mini chocolate chip cookie cups

Yield: 24 cookie cups

Ingredients

  • 2 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup granulated sugar
  • 1 cup brown sugar, packed
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla
  • 2 cups semi-sweet chocolate chips*

Instructions

  1. 1. Preheat oven to 375?F; lightly grease the cups of a mini-muffin pan
  2. 2. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl, set aside.
  3. In a large bowl, beat the sugars and butter together until creamy, about 5 minutes. Add the eggs one at a time, beating after each addition. Scrape down the bowl and add vanilla and continue beating 30 more seconds until incorporated.
  4. 3. Add the flour mixture in 2 parts, beating on low just until incorporated. Gently fold in chocolate chips with a spatula.* Place dough in refrigerator to chill for about 20 minutes.
  5. 4. Once chilled, remove dough from refrigerator and form into 1-inch balls. Place a dough ball in the muffin tin, pressing down to flatten the tops. Continue with the rest of the dough until each muffin tin has dough in it.
  6. 5. Bake for maybe 7-12 minutes, checking them at the 7 minute mark for doneness. Let the cookies cool in the muffin tin on a metal rack for 10 minutes, then invert onto cooling rack to continue cooling. If you have any issues getting them out you can wedge a thin knife or spatula between the cookie and the tin to loosen it.

Notes

* Alternatively, you can press a large chocolate chip or a couple of them into the middle of each cookie dough ball once it is in the muffin tin

http://wee-eats.com/2013/08/20/mini-chocolate-chip-cookie-cups/

[ Recipe from A Periodic Table ]

cookie cup pin

In Defense of Valentine’s Day

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Valentine’s Day gets a lot of grief from an ever-growing anti-Valentine crowd.  The “nonbelievers” (as I shall call them) seem to think that it’s not a “real” holiday.  Another excuse is that you should show someone you love them every day and “not just on Valentine’s Day.”

So,  maybe Valentine’s Day has become overly-commercialized, unlike  St. Patrick’s Day and Mardi Gras, which are “real” and happily-celebrated holidays (at least by the non-believers that I know).  And maybe it has been hijacked by greeting card and candy companies, unlike those other real holidays (I’m lookin’ at you, Christmas and Easter).

I happen to like Valentine’s Day.  Possibly because I have a severe medium addiction to chocolate and will happily celebrate any holiday that make it acceptable for me to receive an entire box of it, but also because it’s a pretty easy holiday.  I only have one gift to buy, only one other person to feed, and I don’t have to binge-drink 1,000 pounds of green food coloring.  (Red food coloring is way better for your health, true story*)

*Totally not a true story.  Just made that up to support my argument. 

Of course, Valentine’s Day is not about candy or presents, and you don’t need a special day to show someone that you love them (If you are only showing affection one day out of the year, there may be many issues at play there).  The BF and I do little things for each other every day, but going out of your way to not celebrate a day that is dedicated to the one(s) you love just seems like a silly concept.

To me, at least.

So, even if you do something special every day, why not do it on February 14th?  What did February 14th ever do to you?

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Even if you don’t have a sweetheart, you can spread the love to your friends and/or co-workers.   What’s wrong with having just one more day of the year that you can show the people you love (or just the people you spend your day with) that you care?

And, even if you’re still not convinced…  Even if you’re still set on being a Valentine Scrooge…

Even if you “don’t believe” in Valentine’s Day…

I’m pretty sure that you probably believe in brownies.

So, Scrooge, make these brownies on the 13th, or the 15th, or make them in April for all I care.

Make the frosting orange or blue or whatever color you want, crush up the hearts and sprinkle them on top, broken and shattered.

But please, don’t take your hatred of Valentine’s Day out on these poor, innocent brownies.  Don’t let your Scroogeness (totally a word) prevent you from trying these delicious, bite-size morsels.

So make these for your sweetheart, or your friends, or your co-workers, or yourself.

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Not super into the whole chocolate/strawberry combo?  The frosting recipe for this is like the easiest thing ever and infinitely adaptable.  You can just replace strawberry jam with the flavor of your choice:  Raspberry jam?  Peanut butter?  Nothing at all?  Whatever floats your boat.

After I made these, I totally realized that I did a strawberry and chocolate combo last year for Valentine’s Day, too.  What can I say, chocolate and strawberry is the BF’s favorite combo, and Valentine’s Day is all about him.

Well, for me it is.  Hopefully not for you.  That would just be silly.  (Plus I would totally fight you.*)

*Just kidding.  I love you.  It’s Valentine’s Day.  Have a brownie.

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Valentine Brownie Bites with Strawberry Marshmallow Frosting

Makes: 24 mini brownie bites with frosting

Note: Following the recipe from its source yielded WAY MORE than the 24 mini brownies that it claimed, I’ve provided the halved recipe below, which should give you enough for 24 brownie bites and frosting for each. 

Printable Recipe

For the brownies:

  • 1 cup  sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cups all-purpose flour
  • 5 Tablespoons cocoa powder
  • ½ teaspoon salt

For the frosting:

  • ½ cup unsalted butter, at room temperature
  • 1 7-ounce container of  marshmallow fluff
  • ½ cup powdered sugar
  • ¼ cup seedless strawberry jam
  • pink or red food coloring, if desired
  • decorations, if desired

Make the brownies:
1.  Preheat oven to 350°F and line a mini muffin tin with 24 of the cutest  mini paper liners you can find.
2.  In a large mixing bowl, stir together the sugar, oil, vanilla, and eggs.  In a separate medium bowl, whisk together the flour, cocoa, and salt.  Add the dry ingredients to the wet and mix until just incorporated.
3.  Spoon into 24 prepared mini paper liners and bake  for 10 minutes.  After 10 minutes of baking, turn the heat off and leave pan in the oven for another 5 to 6  minutes.  Remove pan from oven and let cool for 5 minutes before removing individual brownie bites to a rack to cool completely.  The tops will be dry and slightly cracked.
(To make in standard muffin tins, bake for 19-20 minutes at 350°F, then turn off the oven and let sit for another 10 minutes before removing from the oven.  Cool in the pan 10 minutes before turning out onto a wire rack to complete cooling.)

Make the frosting:
1, In the bowl of a stand mixer, beat butter until smooth and creamy.  Add marshmallow fluff and continue beating until combined.  Add the powdered sugar and mix to incorporate, then and the jam and continue beating until it is evenly distributed.
At this point the frosting will be a light pink or red color depending on the jam you used, you can beat in food coloring (I did) to achieve your desired color.

2. Top brownie bites with frosting and sprinkles.  I scooped the frosting into a gallon-size ziplock and cut off one of the corners of the bag making an opening between ¼ to ½ inch in diameter.  Gently squeeze frosting into the cupcake, creating a frosting “bubble”.

[ Adapted from: A Farmgirl’s Dabbles ]
If you like these brownies, you may enjoy these other romantic sweets:
dsc_5818small  mocha brownie thumb  chocolate cake thumb