Creativity with Cheesecake

Last week, I asked my son Wyatt if there was anything he really wanted me to cook for dinner soon. After suggesting “Pizza Hut” and “cookies,” he caught me in a weak moment and said “cheesecake!” I can’t resist cheesecake, so I decided to make mini cheesecakes (for dessert, not dinner, of course). My daughter Mia wanted marshmallow cheesecakes, so I went with it and found a recipe for mini s’mores cheesecakes. We were set!

First of all, it is way easier to make cheesecake than you might think, especially since there’s an entire restaurant devoted to selling elaborate overpriced cheesecake varieties. And since cheesecake is such a mild base, it’s also really easy — and fun — to get creative with it!

The recipe I used can be found here: https://www.smalltownwoman.com/mini-smores-cheesecakes. The author recommends using graham cracker crumbs to create a crust for the cheesecake. I’m lazy and I had Oreo Thins available, so I decided to do that instead. It was delicious!

That got me thinking about all the different possibilities for a cheesecake crust.

Mini cheesecakes are great because most cookies fit well into a muffin liner. I’m considering ginger snaps for a spicier taste next time. Nilla wafers are also a great choice. I think thin chocolate chip cookies would be yummy, too.

The mini s’mores cheesecakes recipe uses mini chocolate chips as a mix-in. Next time, I’m thinking crushed oreos, or maybe crushed pretzels? Mini M&Ms? Crushed Butterfingers candy? Pop rocks? Ok, maybe not Pop rocks — but there’s just so many possibilities!

If you have a specific favorite cheesecake flavor, mix-in or baking tip, leave it in the comments! We’d love to hear from you!

Lucky Charms Cupcakes

Hey guys! Jessica Hamby, here! Sometimes I get an idea for a cupcake in my mind and I just HAVE to drop what I'm doing and make it.

This one was a practice round for St. Patrick's Day classes next year since I didn't prepare it in time for classes this year (how is it already St. Patrick's Day?!).

So, here's my double-decker Lucky Charms Cupcake creation made with... wait for it ...cereal milk!! Yes, I'm totally jumping on the cereal milk trend started by Milk Bar's Christina Tosi. Watch Chef's Table on Netflix if you don't know what I'm talking about. It's awesome!

For the base of the cupcake, I made a standard funfetti batter but for the liquid I used cereal milk. To make the cereal milk, I soaked Lucky Charms cereal in 2% milk until it was super soggy and then used the milk as the liquid in the cupcake batter. Bam!

Once baked and cooled, I filled the cupcakes with a little dab of marshmallow fluff.

For the frosting, I used my "go-to" vanilla American buttercream (the same recipe used at all our cupcake birthday parties). I rolled the cupcake in crushed Lucky Charms cereal before topping it with a Lucky Charms marshmallow treat (the real MVP).

What do you think? Magically delicious? Leave a comment below if you think you'll try it at home!

Happy St. Patricks Day!! ☘️⭐️🌈

Bird's Nest Coconut Macaroons

In 2019, the kids in our baking classes made Bird's Nest Coconut Macaroons. The toasted coconut, melted chocolate, and mini Cadbury eggs were a winning combination. The recipe is easy to do at home and kids love it!

Bird’s Nest Coconut Macaroons Makes 24

Ingredients: 4 egg whites 1 tablespoon sugar 1/2 teaspoon salt 1 teaspoon vanilla (optional) 1 package (14 ounces) sweetened flaked coconut

8 oz semi-sweet chocolate Mini Cadbury eggs for decorating

Directions: 1. Preheat oven to 300 degrees F. 2. Generously spray mini muffin pan with cooking spray and set aside. 3. In a large bowl, lightly whisk together the egg whites, salt, sugar, and vanilla to combine. 4. Then, with a fork, mix in the coconut until thoroughly coated with egg mixture. 5. Drop about 2 tablespoons of the coconut mixture into each prepared mini muffin cup. 6. Lightly press the mixture into the bottom and up the sides of each cup. (Use your thumb.) 7. Bake on middle oven rack for 28 to 30 minutes. (Loosely place a piece of aluminum foil over the top of the pan if the coconut starts to brown too quickly.) 8. Let the nests cool in the tins for about 10 minutes. Then run a knife around the edges of the muffin cups to loosen the nests. Carefully lift out the nests and allow them to cool completely. 9. Melt chocolate in the microwave for 30 seconds at a time, stirring until melted. Place chocolate into a ziplock bag and cut off a bottom corner, making a very small hole. Gently squeeze chocolate into the bottom of each nest and drizzle over the top as desired. 9. Before chocolate hardens, add 2 or 3 candy eggs to each nest and press them gently to secure. *Note: This recipe can also be made using a regular size muffin pan and with jelly beans, if desired.