Chocolate chip cookie dough cheesecake bars

Chocolate Chip Cookie Dough Cheesecake Bars
Recipe from Crust
1 & 1/2 cups graham cracker crumbs
5 Tablespoons unsalted butter, melted
2/3 cup miniature semisweet chocolate chips
Preheat oven to 325°. Butter a 9″-square baking pan. Line pan with parchment paper, leaving enough to extend over the sides. Butter the parchment paper.
Combine graham cracker crumbs and butter until crumbs are moistened. Stir in chocolate chips.
Press crust mixture into bottom of pan and 1 inch up sides. Bake for 6 minutes. Set pan on wire rack to cool
Cookie Dough
5 tablespoons unsalted butter, at room temperature
1/3 cup packed light brown sugar
3 Tablespoons granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 cup semisweet chocolate chips
Using an electric mixer , mix butter, brown sugar, sugar, salt, and vanilla extract at medium speed until smooth. Decrease mixer speed to low and add flour. Mix just until incorporated. Stir in chocolate chips. Set aside.
Filling
10 ounces cream cheese, at room temperature
1/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
Using an electric mixer, beat cream cheese and sugar just until smooth. Add egg and vanilla extract, beating just until blended.
Pour batter into baked crust. Drop cookie dough by teaspoonfuls over the top of the filling.
Bake about 30 minutes, or until set. Transfer to wire rack.
For chocolate topping, melt 1/3 cup semisweet chocolate chips in a double boiler or in the microwave. Add about 1/2 tablespoon of butter if necessary to make chocolate smooth. Drizzle over top of bars. Cool bars in pan completely, about an hour.
Using the edges of the parchment paper, remove bars from pan. Cut into bars and serve.

These were so good! We got the recipe from bakeorbreak, so head on over there for more great recieps!

PB Candy Short Bread

1c. butter softened
1/2c. brown sugar
1 t. vanilla
1/4t. salt
2 1/2c. flour
1/2c. finely chopped reese cups

Heat oven to 325, beat the butter on HI for 30sec. add the brown sugar, vanilla and salt. Beat until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour and the chopped candy. If neccessary gently knead the dough till it clings together. 

On a floured surface, roll the dough into 1/2in. thickness. Cut out into your desired shape, place on ungreased cookie sheet. Bake about 20min. if desired drizzle with chocolate, or peanut butter drizzle

Peanut Butter Drizzle

1c. powdered of powdered sugar

2T. peanut butter

1t. butter

1/2t. vanilla

Stir in 2-3T of milk till right consistantcy.

Chocolate Drizzle

3/4c. chocolate chips

1t. shortening

Melt on low heat till chocolate melts.

Challah Bread

Challah Bread

Recipe to be posted soon!

Bluberry Apricot Surfers

Here is another raw vegan recipe we brought to the baby shower. This one was an emergency brain storming recipe:-) I think they were thought up, made, named and plated with pictures taken within hmmmmm maybe 20min. before we left for the shower?!!? Oh and why the surfer name? Well as I was taking pictures of them, one of the apricots apple came un-toothpicked, and I said, oops apricot, you lost your surf board.........thus the name!

We had made these delicious raw vegan raspberry tarts ( to go with our truffles)..................our own concoction;-) But unfortunately they didn't feel like being eaten, and decided they'd rather be shattered on the floor with the beautiful glass plate that was displaying them so nicely!
Luckily I was able to snap a few pictures, and taste one before that tragic accident! Don't worry I'll post the recipe and pictures of them soon!
Hannah

1/2c. walnuts
1T. water more or less
2-3T honey
dash of cinnamon

18 dried apricots
1 apple, we used granny smith
2-3T. fresh lemon juice
18 blueberries
18 toothpicks




In a blender cream together the walnuts, water, honey and cinnamon till nice a creamy. Set aside.
Next, peel you apple, and slice into very thin slices you will have more then 18 most likely, so use the extras for something else!
Soak you apple slices in the lemon juice to prevent browning. Set aside.
Now, take you apricots and slit an opening across the top, create a little opening with the use of you fingers, and stuff about 1/2-3/4t. of you walnut filling into them.
Take a toothpick and skewer it though the blueberry/apricot and then into the apple.
Display them on a plate and your set!

Raw Gluten Free Vegan Truffles

This past week we were  invited to a friends baby shower, and were asked if we could bring a raw dish......................please enjoy our yummy creative idea. I guarantee even if you are not raw, or vegan, you will just fall in love with these delicious little balls of goodness!

Hannah

1c. almond butter or tahini

1/2c. cocoa powder

1/2c. chopped almonds or your favorite nut

1/2c.- 3/4c.  honey

1/2c. sesame seeds or unsweetened dehydrated shredded coconut

Mix together all the ingredients. And form into 1 in. balls and roll then into sesame seeds. You may need to add more cocoa powder, if you find it really hard to shape them. 

Place them on a cookie sheet and place in the fridge for a few hours, or in the freezer if you are planning on bringing them somewhere..........they soften as they get warmer:-) 

Yields: about 1 1/2 dozen

Happy Memorial Day Y'all

Well today our menu consists of:

BBQ Chicken on the grill

Garlic Parmesan green bean

Focaccia Bread

Water Melon 

For dessert me made:

PB and J Bars

We are also going to make some gluten free Peanut Butter cookies

Fruit Salad

And Ice Cream!

What are you making?