Peppermint Chocolate Cheesecake

Chocolate Peppermint Cheesecake www.confessionsofabakingqueen.com #christmasdessert

 

I’ve been gone from the blogging world for a few weeks now, and I don’t really know how that happened. Well, I sort of do. At workwe are going into the busy season… THE CHRISTMAS SEASON!! 🙂 Also known as my favorite time of year.

 

Peppermint Chocolate Cheesecake  www.confessionsofabakingqueen.com

 

I have also been working out, thus trying to not eat as many sweets. And while I do admire the bloggers who can bake a ton of desserts and not eat any of them I am not one of those people. I must eat everything so I know I LOVE IT. And if I love it, well we know I have no self control. So basically what I am saying is I have not been baking a ton.

 

Peppermint Chocolate Cheesecake  www.confessionsofabakingqueen.com

 

 

I did bake for my best friends sisters wedding, 250 pieces and I have made a few birthday cakes but I always use my favorite cakes for birthdays, chocolate strawberry or salted caramel chocolate cake. Hey, they are great cakes that I know will turn out amazing.

But last week I made a this Chocolate Peppermint Cheesecake… and OH MY GAWWWWWSH!!! TO DIE!

Cheesecake has to be my favorite thing to make. I enjoy that it’s a process but an easy process kind of like making cinnamon rolls. I like to make both the night before. It’s weirdly relaxing. And then the next day you get to devour an amazing product.

 

Peppermint Chocolate Cheesecake  www.confessionsofabakingqueen.com

Peppermint Chocolate Cheesecake

Peppermint Chocolate Cheesecake

Ingredients

    Crust
  • 8 oz Oreos, crushed
  • 1/4 cup butter, melted
  • Cheesecake
  • 16oz cream cheese, completely softened to room temp.
  • 3/4 cup granulated sugar
  • 1/3 cup sweetened cocoa powder
  • 1/3 cup Peppermint Mocha Coffee Creamer or Heavy Whipping Cream
  • 1/3 cup sour cream or greek yogurt
  • 1/4 teaspoon peppermint extract
  • 2 large eggs, at room temp.
  • Garnish (Optional)
  • Whipped Cream (homemade or store bought)
  • Hersheys Candy Cane Bar, Melted

Instructions

    Crust
  1. Grease a 9 inch springform pan, set aside. Preheat oven to 350F. In a small bowl combine Oreos and melted butter. Press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.
  2. Cheesecake
  3. In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium to high speed. Add granulated sugar and beat for another 3 minutes the beat in cocoa powder until combined. Add in creamer, sour cream & peppermint extract mixing until fully combined. Add in eggs one at a time. You should have a creamy batter with no lumps. Pour into prepared pan. Place 9 inch springform pan in a 10 inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water half way up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
  4. Bake for 45-55 minutes, until the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in oven for 1 hour then take out of roasting pan and wrap with plastic wrap. Let sit in fridge over night.
  5. The next day take the cheesecake out of the fridge and using a hot clean knife cut slices of cheesecake.
  6. Garnish (Optional)
  7. Drizzle melted Hershey's Candy Cane Chocolate Bar over cheesecake. Squirt whipped cream in dollops around edge of cheesecake.
  8. Store in fridge in a sealed container for up to 8 days.
http://confessionsofabakingqueen.com/peppermint-chocolate-cheesecake/

 

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Brandy Snaps

Brandy Snaps www.confessionsofabakingqueen.com

So the other day I made these Pecan Laceys but as I was making them both my mother and nan walked by asking if I was making Brandy Snaps, but I wasn’t.

Brandy Snaps www.confessionsofabakingqueen.com

The pecan laceys were gorgeous. But today was another day and I needed to make these damn Brandy Snaps everyone was talking about. I remembered seeing a recipe by Ree Drummond on her website/cookbook so naturally I knew it would be a fool proof recipe.

Brandy Snaps www.confessionsofabakingqueen.com

I made these quickly and took them to work on one of the nights we had the Christmas Carolers, these were perfect, everyone loved them.

Brandy Snaps www.confessionsofabakingqueen.com

The only thing is you need to eat them soon after they have been filled, as in a few hours otherwise they get too soggy. I absolutely loved these and can’t wait to make them again. I used a lot heavier of  a hand when pouring the Brandy then Ree’s recipe but of course adjust to your liking. 🙂

 

Merrrrry Christmas Everyone 🙂
Brandy Snaps www.confessionsofabakingqueen.com

 

Brandy Snaps

Ingredients

    Cookie
  • 1 stick unsalted butter
  • 1/2 cup molasses
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 2 tbsp brandy
  • 3/4 cup flour
  • 1/8 tsp salt
  • 1/4 tsp ground ginger
  • Brandy Cream Filling
  • 2 cups heavy whipping cream
  • 1/3 cup sugar
  • 1/4 cup Brandy

Instructions

    Cookies
  1. Preheat oven to 325F and line a baking sheet with a silpat liner or parchment paper.
  2. In a large skillet melt butter, molasses and sugars over medium heat. Let mixture cook for a minute or two then take off heat.
  3. Whisk in flour, ginger and salt to butte/sugar mixture. Add in brandy and stir to combine.
  4. Using a tbsp scoop cookie batter on to prepared sheet, only do 6 cookies per sheet, the cookies SPREAD.
  5. Bake for 10 minutes, or until the cookies are bubbling on the sheet. Remove sheet, place on wire rack and let cool for 5 minutes. Peal the cookie off of the sheet and place around a cannoli maker or the round metal handle of a potato mashed. You want to create a tube shape. Place molded cookies on a cold plate ( this will help them retain their shape) let all cookies cool completely.
  6. Brandy Cream Filling
  7. In the bowl of an electric mixer combine heavy whipping cream, sugar and brandy.Beat on high until stiff peaks form. Using a pastry bag and small-medium tip fill each brandy snap, serve directly after filling or up to 2 hours. Be careful as the cookies go soggy.
http://confessionsofabakingqueen.com/brandy-snaps/

Recipe Source: The Pioneer Woman 

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Pecan Laceys

Pecan Laceys www.confessionsofabakingqueen.com

I can’t believe Christmas is in two weeks!! This is insane!! 2014 baby! We have finally put the Christmas tree up at my house, after numerous hours spent decorating work the last thing we wanted to do was pick up another decoration. Luckily, since my nan is here from England she started the decorations and I won’t lie sitting onthe sofa next to the fire and looking up to a glistening tree is perfection for me!!…..And I might be snacking on some English Toffee 😉

Pecan Laceys www.confessionsofabakingqueen.com

I absolutely love the month of december for numerous reasons

1. Its Christmas time so everyone is in a good mood.

2. There is some sort of party every weekend.

3. I get to see friends I haven’t seen all year.

4. A fresh new year is upon us.

5. I have an excuse to go shopping all the time.

OH AND MY FAVORITE

6 .It’s Christmas time so I can eat whatever the heck I want and do it again tomorrow and the day after that…

Pecan Laceys www.confessionsofabakingqueen.com

Pecan Laceys www.confessionsofabakingqueen.com

Yes I love Christmas time. Sausage Rolls, Turkey, Stuffing, Roast Potatoes, Toffee, Shortbread, Yorkshire Pudding, Sticky Toffee Pudding, and did I mention Sausage Rolls?! UGh my mouth is watering already!

Pecan Laceys www.confessionsofabakingqueen.com

Another thing I love anytime of year but I let myself go over board around Christmas is Macadamia Lacey’s from Trader Joes. Have yu ever tried them? Cuz they are ADDICTING! Every single person I have introduced to them LOVES them. And I don’t blame them, those cookies are to die for. So I wanted to re create them but I didn’t have macadamia nuts on hand so I used some pecans instead.

Pecan Laceys www.confessionsofabakingqueen.com

These Pecan Lacey’s are SOOOOOOOO easy to make and SOOO delicious. I abslutely love the nutty/oatty cookie filled with milk chocolate. I salivate as I write this post, I ate the last cookie at work today. Don’t worry I treasured every last bite 😉

I hope you give these Pecan Lacey’s ago, they are perfect for this time of year. Or anytime of year.. leeeeeeez be honest!!

Pecan Laceys

Pecan Laceys

Ingredients

  • 1/4 cup sugar + 2 tbsp sugar
  • 1/4 cup butter
  • 4 tbsp light corn syrup
  • 1/2 cup flour
  • 1 tbsp vanilla extract
  • 1/4 cup quick cooking oats
  • 3/4 cup pecans, finely chopped
  • 1 1/2 cup milk chocolate chips
  • 2 tsp coconut oil

Instructions

  1. Preheat oven to 350F and line 2 baking sheets with silpat liners or parchment paper.
  2. In a saucepan over medium heat combine sugar, butter and corn syrup. Mix for 3-5 minutes until fully combined and boiling.
  3. Whisk in flour after fully combined add in vanilla extract, oats and pecans.
  4. Drop teaspoonful size balls on to liner, only place 8 on a sheet, each cookie spreads widely. Bake for 10 minutes, the cookies should be paper thin and bubbling. Let sit on tray for 10 minutes then place on a wire rack.
  5. Place chocolate chips and coconut oil in a microwave safe bowl and cook in 10 sec increments until chocolate is melted, watch carefully and stir each time to prevent burning.
  6. Place a heaping teaspoon size amount on top of one cookie place another cookie on top of chocolate to create a sandwich. Repeat with all cookies.
http://confessionsofabakingqueen.com/pecan-laceys/

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Double White Chocolate Cranberry Cookies

Double White Chocolate Cranberry Cookies are thick, chewy, moist cookies filled with White Chocolate Pudding, Dried Cranberries & White Chocolate Chips!  Double White Chocolate Cranberry Cookies www.confessionsofabakingqueen.com

So I went to dinner the other week with my girlfriends at a very nice restaurant. I got home from the restaurant, now in light (as the restaurant was dimely light) I looked down at my hands to see them dirty and black.

Double White Chocolate Cranberry Cookies www.confessionsofabakingqueen.com

First I thought, that was a nice restaurant it couldn’t be dirty, then after about 10 minutes of thinking I finally realized it was these new black jeans I just bought. I was so excited to get them. They are some skinny Hudson jeans and since I have the blue jean version and wear them to pieces I just knew it was a fabulous purchase getting them in black.

Well I washed them after that experience, twice now, but they still make my hands so dirty!! I hate it but I love these jeans!!

Double White Chocolate Cranberry Cookies www.confessionsofabakingqueen.com

Hopefully a third wash will do the trick.


Double White Chocolate Cranberry Cookies www.confessionsofabakingqueen.com

So these cookies.

I am usually not one for dried fruit. I am always so depressed when I grab a bar of what I think its Cadbury Dairy Milk only to find out its Fruit & Nut, gross. I like nuts by most of the time I am a nut less in my desserts kind of girl. I do however love nuts in my toffee brittle. But fruit not so much, except for fruit pies or fruit tarts but I guess thats not dried fruits. Well anyways, everyone and there mom seems to love white chocolate cranberry cookies so naturally I decided to give em a go.

Double White Chocolate Cranberry Cookies www.confessionsofabakingqueen.com

I put my spin on them and used White Chocolate Pudding in the mix. I’m sure someone else out there has done it but I sure haven’t seen it before!  I was pleasantly surprised how much I enjoyed these cookies. I took some to work and would eagerly eat my lunch to get to my cookie. These are soft, chewy, and irresistible!

Double White Chocolate Cranberry Cookies

Double White Chocolate Cranberry Cookies

Ingredients

  • 2 1/2 cups flour
  • 1 tsp baking soda
  • Pinch of salt
  • 2 sticks butter at room temp
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 2 eggs at room temp
  • 1 tbsp vanilla
  • 1 small box Hershey's white chocolate pudding
  • 1 cup white chocolate chips
  • 1 cup dried cranberries

Instructions

  1. Preheat oven to 350F and line a baking sheet with silpat liner.
  2. In a large bowl mix together the flour, baking soda and salt. Set aside.
  3. In the bowl of an electric mixer cream the butter and sugars for 2 minutes. Add in vanilla and eggs, one at a time. Mix in pudding mix until fully combined. Add dry ingredients to wet ingredients. Fold in white chocolate chips and cranberries.
  4. Place 2 tbsp size balls 2 inches apart on prepared baking sheet. Bake for 9-11 minutes, let cool on wire rack for 5 minutes before removing from pan.
http://confessionsofabakingqueen.com/double-white-chocolate-cranberry-cookies/

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Candy Cane White Chocolate Cookies

Candy Cane White Chocolate Cookies

Christmas time means obnoxious amounts of sweets is accepted. I realize Christmas is over. But I still have candy canes. So I decided to bake.  Just because it’s January doesn’t mean I am going to stop baking to go to the gym.

Candy Cane White Chocolate Cookies

Anyways back to the point. I thought about these cookies weeks before I actually made them. Busy got the best of me.

I made them. I loved them.

IMG_0691

Chewy cookies, with creamy dreamy white chocolate and minty clean peppermint chunks and candy canes!

You make them .You love them. They disappear.

Candy Cane White Chocolate Cookies

Candy Cane White Chocolate Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 48
 
Ingredients
  • 2 sticks/1 cup unsalted butter, at room temp.
  • 1½ cups sugar
  • 1 cup light brown sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups white chocolate chips
  • ½ Cup Andes Peppermint Crunch Baking Chips
  • 6 candy canes crushed up
Directions
  1. Preheat oven to 350F and if using, line your baking sheet with a silpat liner.
  2. In bowl of an electric mixer combine butter and sugars. Mix on medium for around 3 minutes, until light and fluffy.
  3. Stir in vanilla and eggs, one at a time.
  4. Pour flour, baking soda and salt into bowl and mix slowly, to avoid a flour storm in your kitchen!
  5. Stir in white chocolate chips, Andes peppermint crunch bits and crushed candy canes.
  6. Usually I chill the dough for about an hour.
  7. Scoop 1 tbsp size cookies on to sheet and bake for 11-13 minutes. Enjoy

 

Candy Cane White Chocolate Cookies

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