Cheesecake Nibbles

Hey guys! Finally! This will have me caught up on all my recipes so far! Which means . . . I have to start baking again! As soon as I clean my kitchen, anyway. Now, on to the recipe!

Cooking Utensils Needed:

• 36 2-inch Foil Baking Cups
• 2 Cookie/Baking Sheets/Pans
• Medium Mixer Bowl
• Tablespoon
• Mixer

Ingredients:

• 36 Vanilla Wafers
• 1 2/3 Cups (10 oz.) Nestle Toll House Semi-Sweet Chocolate, Milk Chocolate and/or Butterscotch Flavored Morsels, divided
• 2 Packages (8 oz. each) cream cheese, at room temperature
• 1/2 Cup Granulated Sugar
• 2 Tablespoons All-Purpose Flour
• 2 Large Eggs
• 1 Teaspoon Vanilla Extract

Time To Start:

Preheat oven to 350 degrees!

Place FOIL BAKING CUPS on BAKING SHEETS with sides. Place one VANILLA WAFER, face side down, on bottom of each cup. Place 5 to 6 MORSELS on top of each wafer. (Now, I only used semi-sweet and butterscotch morsels with this recipe but I also mixed the two for a few of the nibbles. Those went over FANTASTICALLY!!! I think I want to try this with the peanut butter ones as well. Never be afraid to branch out from the recipe!!)

Beat CREAM CHEESE, SUGAR, and FLOUR in MIXER BOWL until creamy. Add EGGS and VANILLA EXTRACT; beat well. Spoon heaping TABLESPOON of cream cheese mixture into each bake cup. 

Bake for 15 to 17 minutes or until just set and not browned. Remove from oven to wire rack. While still warm, top cheesecakes with REMAINING morsels. Morsels will soften but will remain shape. Cool completely. Cover and refrigerate.

The only difficulty I had we these was presentation. It was late at night and I was doing laundry and very very tired so I kind of threw them together. But they came out great! I will edit the picture once I make them again and I will make sure to take more care with my presentation!

Enjoy!

Chocolate Satin Pie

Good morning my dears! I hope you all are fine and dandy on this beautiful day! (It's raining terribly in my area!) Anyway! Today's recipe is: Pie! Yay for pie!

Cooking Utensils Needed:

• Whisk
• 1 Medium Saucepan

Ingredients:

• 1 prepared 9-inch (6 oz.) graham cracker crust
• 1 can (12 fl. oz.) Nestle Carnation Evaporated Milk
• 2 large egg yolks**
• 2 cups (12-oz. pkg.) Nestle Toll House Semi-Sweet Chocolate Morsels
• Whipped cream (optional)*
• 1/4 cup chopped nuts (optional)*

* I post these as optional due to the fact that not everybody likes whipped cream and nuts!

**Notice that the recipe calls for egg YOLKS, not an entire egg! The best way (that I've found) to yolk an egg is this: When you crack the egg, pour it into your hands and CAREFULLY pass it back and forth between your hands so that all the excess liquid sloughs off and all that remains is the big yellow yolk with little to no excess liquid left.

Time To Start:


Whisk together EVAPORATED MILK and EGG YOLKS in MEDIUM SAUCEPAN. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly***; do not boil. Remove from heat; stir in MORSELS until completely melted and mixture is smooth.

Pour into crust; refrigerate 3 hours or until firm. (Optional) Top with whipped cream before serving; sprinkle with nuts.

***I had to do this recipe three times before I got it right! You're standing there stirring this mixture for a good 20 minutes. You practically bring it to a boil (even though it says not to), though it's not a full roiling boil. I will update when I make it again with a more approximate time. But I will say that you can definitely tell when the mixture thickens!

Here it is! Another recipe for your family and friends to enjoy! Have fun guys!

Chocolate Turtle Brownies

Alright! I'm several recipes behind! Great way to start a blog!! Anyway, here is our second recipe: brownies!!!

Cooking Utensils Needed:

•      1 13x9 Inch Baking Pan
•      1 Heavy Duty Saucepan (Preferably medium or large)
•      1 Wooden Spoon
•      1 Small, Microwave Safe Bowl

Ingredients:

•      2 Cups (12 oz. pkg) Nestle Toll House Semi-Sweet Chocolate Morsels, divided*
•      1/2 Cup Butter or Margarine** (1 stick), Cut Into Pieces
•      3 Large Eggs
•      1 1/4 Cups All-Purpose Flour
•      1 Cup Granulated Sugar
•      1/4 Teaspoon Baking Soda
•      1 Teaspoon Vanilla Extract
•      1/2 Cup Chopped Walnuts (Optional)
•      12 Caramels
•      1 Tablespoon Milk

*Divided- meaning that while you will use all of the ingredient, you will use different portions of it in different parts of the recipe.

**While the recipe gives you the option to use margarine because it is healthier and lactose-free, I've found that it's better to bake with butter. It makes the dough easier to work with and adds more flavor to whatever you're working with!

Time To Start:

Preheat your oven to 350 degrees!

Grease*** the 13x9 inch baking pan.

***I have a few different ways that I grease pans. I either wipe up some Crisco with a paper towel and spread it around on the pan or I use vegetable oil, or non-stick cooking spray. 

Melt 1 CUP MORSELS and BUTTER in large, heavy duty saucepan over low heat, stirring constantly (This is where I use the wooden spoon.) until smooth. Remove from heat; stir in EGGS. (Make sure that the eggs are fully stirred into the mixture before adding the next ingredients!) Add FLOUR, SUGAR, BAKING SODA, and VANILLA EXTRACT; stir well. 

Spread batter into prepared baking pan; sprinkle with remaining morsels (Make sure to sprinkle evenly!) and walnuts (Optional!!).

Bake for 20 to 25 minutes or until wooden pick inserted in center comes out slightly sticky.

Microwave caramels and milk in small, microwave safe bowl (You can play with the ratio on this one, depending on how you like your caramel sauce.) on high (100%) power for 1 minute; stir. Microwave at an additional 10 to 15 second intervals, stirring until meted. Drizzle over warm brownies. Cool in pan on wire rack. 

And voila! I only used the morels and caramel for my brownies so yours may look a little different with the walnuts but here is a picture of how mine turned out!

Good luck and happy baking!!!

Nestle Toll House Original Chocolate Chip Cookies

Hello Loves! I'm so excited! My first post on here! Ok, today we've got an easy one. Chocolate Chip Cookies! Ready?


Cooking Utensils Needed:

• 2 Mixing bowls (1 Medium, 1 Small)
• Handheld Mixer or Kitchen Aid
• Wooden Spoon
• 2 Cookie Sheets/Pans 

Ingredients:

• 2 1/4 Cups All Purpose Flour
• 1 Teaspoon Baking Soda
• 1 Teaspoon Salt
• 1 Cup (2 Sticks) butter, Softened*
• 3/4 Cup Granulated Sugar
• 3/4 Cup Packed** Brown Sugar
• 1 Teaspoon of Vanilla Extract
• 2 Large*** Eggs
• 2 Cups (12 oz.package) Nestle Toll House Semi-Sweet Chocolate Morsels
• 1 Cup Chopped Nuts (Optional)

*Softened- meaning to bring the butter naturally to room temp. Suggested wait time is 4 hours. It is highly suggested that you do not try and soften it any other way because then it will melt!
**Packed- All this means is firmly pressing down on the sugar until it fills to the line.
***Large Eggs- Make sure when you buy your eggs that they say Large Eggs on the front! There are indeed, different sized eggs. The recipes contained in this blog are all tested with Large Eggs!


Time To Start:


Preheat your oven to 375 Degrees!


Combine FLOUR, BAKING SODA, and SALT in small bowl. (Make sure that when you're measuring loose particles like flour, baking soda, and salt that you run the top edge of a butter knife on top of the measuring cup so that you have no overflow! You want the ingredient inside the measuring cup to match exactly.)


Combine BUTTER (both sticks should be very soft and squishy to the touch), SUGAR, BROWN SUGAR (Remember to pack it down! Pour some in like regular sugar but then take your knuckles and press it down, it's going to be damp and stick to you like sand. Continue to pour and press until you've got it packed all the way to the top.), and VANILLA EXTRACT in MEDIUM SIZED BOWL.


Beat**** the butter, sugar, brown sugar, and vanilla extract until it's creamy. (While I'm mixing things, I make sure the wooden spoon is nearby so that I can scrape any of the extra dough that gathers towards the top of the bowl and plop it back in the middle of the mixture.) 


****Beat- meaning to use the handheld mixer or kitchen aid. If you do not have either of these, I believe that you have to resort to a whisk. If you do not have that, then I hope you have a strong arm and a wooden spoon!


Add eggs, one at a time, beating well after each addition. (I mix for a good minute to a minute and a half after each egg. That might be overkill but my cookies come out fantastic!)


Stir in morsels and nuts*****. (Wooden spoon.)


*****Unless I'm making for people who I know aren't allergic to nuts, I tend to omit them and just use the morsels. Plus, I know quite a few people who just don't like nuts. I've made the cookies with and without nuts and I've been highly complimented, regardless.


Drop by rounded tablespoon onto ungreased baking sheets. (I use parchment paper, makes for an easier clean up! Also, instead of a 'rounded tablespoon' I use the wooden spoon and my fingers. I tend to wash my hands a lot through the process so I always know that they are clean. Have to in a house with a dog and two cats!)
I tend to put 12 cookies to a baking sheet.


Bake for 9 to 11 minutes or until golden brown. (Always check whatever it is that you're baking/cooking (unless you know you're oven and have cooked the dish a zillion times before) at the earliest time that it says! If they aren't ready then no harm, no fowl. You just have to wait a bit longer, but at least they aren't burned! Unless you like your cookies burned. I know people who do . . . anywho! Not the point!Just make sure to check on your baking goodies. :D)


Cool on baking sheets for two minutes then remove to wire racks to finish the cooling process. (I just put the baking sheets on top of my dogs crate. I don't have any wire racks yet! *sad face*)


Now! . . . your cookies should be delicious and ready to eat! Like these!

Happy Snacking!