Pineapple Coconut Cream Cake

Hey Everyone thanks for coming by here to look for recipes.
I am sharing another recipe from last night's Birthday Dinner.
Again as in many of my recipes this one is also EASY Peasy....but really flavorful and really impressive. You'll feel proud to serve this to company as well as the family.

#ThursdayTweetTreats, Thursday is Sweet Day at Food is Love

Thursday is Sweet Day at Food is Love! Last Thursday we started a Wonderful New Feature Called #ThursdayTweetTreats where An assortment of my Foodie Friends drop by with their Sweet Treats and we share them on Facebook, Blogs and Twitter!

Strawberry Napoleons, An Easy and Impressive Dessert

This is a Dessert from my Cookbook,  5 Ingredient Solutions. It's a great little cookbook, but I get alot of flack for it. You see there are alot of Recipe Snobs. They believe that if a recipe calls for an ingredient that is pre-made or store bought than it isn't really a recipe.
I started writing and publishing this blog for 1 reason and only that reason to reinforce the idea that any food eaten at home with family is better than one eaten in the backseat of an SUV. I still believe that today. If that makes me a person who condones "shortcuts" , then so be it. What many "Recipe Snobs" don't understand is that the world has changed. Well, the US has changed. With more than 50% of the nation's children coming from Single Parent homes because if the ever increasing divorce rate. Working Parents cannot consistently provide an evening meal without "some" help. The truth is if we "shame" them into thinking that what little shortcuts they take, make what they do bring to the table less than optimal, then they will be discouraged and not bother at all. That's counter-productive to my mission and not what I'm about.

Here, I am bringing my signature Strawberry Napoleons! Try to tell me you don't want to lick the screen!
I can promise that this Dessert will be easier than alot of other desserts I have brought to you and it will deliver EVERY single time you serve it!
Essentially it's a Strawberry Shortcake with the Volume turned to BLAST! Enjoy!

Ingredients:

1 sheet Prepared Puff Pastry
2 Tbsp Apricot Preserves
1 ½ cups sliced Strawberries (4 whole berries, garnish)
1/2 cup Strawberry Preserves
3.4 oz. box Instant Vanilla Pudding Mix
2 cups Heavy cream (May substitute Milk)

Instructions:

Preheat oven to 400 ° f

Line a Baking Sheet with parchment.
Defrost Pastry according to box directions.
In a small microwaveable bowl, warm Apricot preserves for 30-40 seconds until thin

Read more

A Perfect Combination: Chocolate Peanut Butter Poundcake

The theme of August on my Facebook page has primarily been Poundcakes.
This is because I started a new business concentrating on Poundcakes. I am trying to expand on the idea of the "Family Core". I truly believe that having a "Family Core" helps to ground someone in who they are and what is expected of them, thus providing them a  foundation of where they want to go in life.
It provides security and a feeling of belonging that defines "Love" for a person.
My Poundcakes provide a vehicle for that conversation. The ability to sit with a relative, Mom, Aunt, Grandmother etc, sharing a piece of poundcake and cup of tea going over the things that are truly important in life is my mission . If you have a moment stop by my Facebook page and let me know how you feel on the issue. I'd love to hear from you :)  a Pound of Love Poundcakes
If you'd like to share the Love stop by my Poundcake website and ship a poundcake to someone you love!

Chocolate Peanut Butter Poundcake

A fantastic Chocolate Poundcake with a Peanut Butter Cake center. The Peanut butter tries to be the star of the show, but the Belgian Cocoa makes the Chocolate portion stand right out! It's the perfect combination!

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Ingredients:

3 cups all-purpose flour

2 teaspoons baking powder

3/4 cup Cocoa

½ teaspoon salt

2 sticks (8 ounces) unsalted butter, at room temperature

1.2 cup Peanut Butter

2 cups sugar

3 large eggs, at room temperature, whisked to blend

1 cup milk, at room temperature

2 teaspoons pure vanilla extract

Directions:

Position a rack in the lower third of the oven and preheat the oven to 350ºF.

Butter and flour a 10-inch tube pan or another 12 cup pan with a center tube.

Sift the flour, baking powder and salt together onto a sheet of waxed or parchment paper; set aside.

Put the butter into the bowl of a mixer fitted with the paddle attachment (or work with a hand-held mixer) and beat at medium speed until smooth.

With the machine running, add the sugar.

Stop the machine and scrape down the paddle and sides of the bowl with a rubber spatula.

Continue to beat at medium speed until the mixture is very light and fluffy, about 4 to 5 minutes.

With the mixer still at medium speed, begin to add the eggs in small additions (1 at a time)

If the mixture appears watery or shiny, stop adding the eggs and beat at an medium high speed just until it smooths out.

When the batter has come together again, decrease the speed to medium and continue adding the eggs.

Scrape down the paddle and sides of the bowl from time to time; it will take 3 to 4 minutes to incorporate the eggs.

You know when the mixture combined correctly when it appears white, fluffy.

Reduce the mixer speed to low.

Add the flour mixture and the milk alternating in 4 additions. Starting and ending with Flour, scraping the paddle & bowl frequently.

Mix until the batter is smooth after each addition.

Add the vanilla and mix just to combine.

Spoon 1 1/2 cups of batter into a small bowl and set aside.

Add Cocoa to batter in mixer and mix on low only until combined.

Fold peanut butter into batter that is set aside. Mix only until combined.

Baking the cake:

Spoon 3/4 of the Chocolate batter into the prepared pan and smooth the top with a spatula. Dollop Peanut butter batter over the chocolate batter in the pan. Add remaining chocolate batter and smooth.

Bake for 55 to 65 minutes, or until a wooden toothpick inserted in the center of the cake comes out clean.

Transfer the cake to a cooling rack and allow it to cool in the pan for 10 minutes. Invert the cake onto a rack, remove the pan, and cool to room temperature.

Serve in 1 inch slices. Serves 8-12.

Storing. The cake can be covered at room temperature for 3-5 days or frozen for a month

Strawberry Napoleon, Happy Strawberries and Cream Day!

Happy Strawberries and Cream Day! Can't pass up an opportunity to showcase one of my favorite abundant fruits! Strawberry season is one of my favorite seasons of the year. I dried Strawberries in the oven, I make frozen strawberry compote and jam. And of course, these Strawberry Napoleons are a staple on my dessert list all season long! Enjoy!!

Strawberry Napoleons

Ingredients:

1 sheet Prepared Puff Pastry

½ cup strawberry preserves

1 ½ cups sliced Strawberries (4 whole berries, garnish)

3.4 oz. box Instant Vanilla Pudding Mix

2 cups Heavy cream (May substitute Milk)

Instructions:

Preheat oven to 400 ° f

Line a Baking Sheet with parchment.

Defrost Pastry according to box directions.

Remove Pastry sheets from sleeve one at a time.

Lay Pastry sheet out on floured board.

Cut pastry along folds.

Cut each strip into 3 even pieces.

Place each Square onto parchment lined baking sheet.

Dock each square lightly with a fork.

Bake according to box directions.

**You need 1 1/2 squares per Napoleon, so do the math according to how many servings you wish yield.

While Pastry is baking:

Place Strawberry preserves in a small microwave safe bowl.

Heat preserves for 60 seconds.

Place cut strawberries into warm preserves. Set aside.

In a Large cold mixing bowl Beat together Heavy cream and Vanilla Pudding Mix.

Upon reaching full thickness, place pudding in refrigerator for 15-20 minutes

Assembly:

Insert a fork or little serrated knife into pastry square, Split each Pastry square in half.

Place bottom half of pastry square onto the serving plate.

Place 2-3 tbsp. vanilla pudding onto bottom pastry.

Place Pastry Square (Inside facing up) on top of vanilla pudding (it will serve to hold strawberries like a cup)

Place 2-3 tbsp. of Strawberries into cavern of pastry.

Top with a Pastry top. Garnish with small dollop of pudding and reserved whole strawberry.

Continue for remaining Napoleons.

Serve.

Almond Joy Bites, A Grown-Up Easter Candy Choice!

Almond Joy Brownie Bites

Ingredients

For the Brownie Portion
I use my Nutella Brownies (no dusting of sugar on top)

1 Can Sweetened Condensed Milk

2 pkgs(7oz) Shredded Coconut.

15 whole Almonds

16-18 oz Chocolate for melting

(may use, chocolate melts or chocolate chips)

Instructions:

Place in a Mixing Bowl: 
Sweetened Condensed Milk and Coconut.

Combine well.

Place each brownie bite on a parchment lined, baking sheet

Top each brownie with 2 tbsp of coconut mixture.

Top each brownie with an almond.

Refrigerate for 2 hours.

In a microwave safe bowl, place chocolate.

8 oz (at a time)

Place in microwave and heat for 30 seconds on high.

Remove and stir . If necessary heat again. Stir in between. Be sure to not over heat as it will cease.

Once chocolate is melted. Dip each brownie bite top into chocolate.

Set on baking sheet and set out until hardened. (approx 30 minutes)

They are now ready to Decorate, Package and/or Serve.

Delish!!!!!

Enjoy!

For a No-Bake Version: Entenmann's Brownie Bites work really well!

Squash Bread Pudding

Hey All, I know it's a busy week and we all have alot to cook and get ready. I just had a quick thought and threw together something really quickly. It came out fantastic and I thought I'd pass it on.

I had to clean out my fridge for the turkey day shopping tomorrow , in doing so I found that I had alot of extra bread and some acorn squash I hadn't used. I immediately thought hmmm How about a bread pudding??
Ya know here is a thought, Any squash would do here. You could also use pumpkin or sweet potatoes. This would be a great little treat to make with Thanksgiving leftovers...those dinner rolls and left over squash and sweet potatoes... YUM !!!

Here it is:

Squash Bread Pudding

2 cups Whole Milk or Half and Half

6 Eggs

1 1/2 cups cooked Squash 

(I roasted squash cubes in 2 tbsp butter on a cookie sheet for 30 minutes)

1 tbsp Cinnamon

1 tsp Pumpkin Pie Spice

1 cup Sugar

2 tsp Vanilla

4 cups Bread (cubed)

** Optional: Diced Apples, Raisins, Dried Cranberries, Nuts

I added apples and walnuts (Yum)

Preheat oven to 375° f

Place Bread in 9x13 baking dish

Combine all liquid ingredients in a blender.

Blend until smooth.

Add sugar. Blend until Sugar dissolved.

Pour mixture over Bread in baking dish.

Let sit and soak. (until oven is warm or at least15 mins)

Place baking dish on top of cookie sheet in case of spill over.

Bake in 375° oven for 1 hour or until toothpick in center comes out clean.
Enjoy!

Coconut Macaroon Brownies

Have you ever had a hankering for something and just can't get it out of your head? That's exactly what happened to me last week. I had a brownie in my mind that I had made months ago. It is a combination of my best brownie recipe ever and a moist, sweet coconut macaroon on top! I couldn't get it out of my head. The last time I made them the whole 9x13 pan went in 3 days! But now, where was the recipe? Had I published it before? Was it in my cookie Binder? ugh...
Luckily now, that I have the blog, I never misplace recipes anymore. What I did realize although, was that I hadn't posted the actual recipe for this fantastic confection before. As I usually go to my Blog first, when looking for a certain recipe..I was not so fortunate in this instance. I then have to go to my Facebook Recipe Box, if I don't find it there and it's not a "5 Ingredient Recipe", I then have to go to my "Binder". The Binder is left over from my cookie days. I bet everyone has specific places they look for recipes...this was my trek to find this one. So I finally found it in my "Binder" and here it is for you...While I have to admit, the recipe may seem a bit pretentious. Make from scratch brownies and make from scratch macaroons...I have to say it really works. Now, for those who are time and patience bound..take my advice...Make a box mix Brownie and make the coconut macaroon topping with sweetened condensed milk.
The results will still be so satisfying! Believe me! Enjoy!

Coconut Macaroon Brownies

Ingredients:

Brownie:

(8) 1 oz squares Unsweetened Chocolate

1 cup Butter (melted)

5 Eggs

3 cups Sugar

1 tbsp Vanilla

1 1/2 cups Flour (AP)

1 tsp Salt

2 1/2 cups chopped Walnuts  (optional)

**Easy: Brownie mix (enough for 9x13 pan)

Macaroon:

4 Egg Whites

2 1/2 cups sweetened shredded Coconut

1/4 cup Sugar

2 tsp Vanilla

1/4 tsp Salt

**Easy:

(20 oz sweetened shredded Coconut & (1) 14 oz can Sweetened Condensed Milk)

Instructions:

Preheat oven to 350°

Grease 9x13 baking dish.

In a small sauce pan on medium heat, place butter and chocolate.

Stir constantly until butter and chocolate are melted and smooth.

Once smooth and combined remove from heat and set aside. 

For Brownies layer, Combine eggs & sugar.

Beat until light yellow and sugar has dissolved.

Add chocolate and Butter mixture.

Combine thoroughly.

Stir in Vanilla.

Add remaining ingredients, beat until mixture is smooth.

Will be dense and shiny.

Pour mixture into prepared pan.

Set aside.

**Easy: Prepare brownie mix as directed on box then pour into prepared baking dish.

Macaroon :

Beat Egg Whites until combined.

Add Sugar.

Beat until soft peaks form.

Add salt and vanilla, mix to combine.

Fold coconut into Egg white mixture.

Be sure to coat coconut with the mixture.

**Easy: Combine Coconut and Sweetened Condensed Milk

Spoon/Spread coconut mixture over top of Brownie mixture.

Bake at 350° 35-40 minutes.

Coconut will be golden and brownies done in center.

Slice of Summer... Watermelon Pie

An awesome Summer Dessert Watermelon Pie will be a Summer Staple at your house!

Just have fun and Enjoy!!!   Welcome Summer!!! 
____________________________________________RECIPE

Peaches n Cream Rice Pudding

This weekend I went shopping at my local fruit market. There was an abundance of wonderfully bright and juicy fruits. Crimson Strawberries, shiny with dew, Soft and juicy Peaches, ripe with sweet fragrance and bright Purple Plumbs that sweat when you removed them from their case. The Mangoes were gleaming in the sun just screaming to be added to my cart. What a beautiful sight! I love the fruit market, can you tell?
The ride home went by in a whirl. My mind reeling with ideas for my bounty. The aromas coming from my backseat were to die for. I thought of fruit salads, fruit compotes, fruit crumbles, and of course fruit pies. That ride made me think of out of the norm ideas for my treasure. What could I delight my readers in, that they haven't tried before? What would be something I haven't tried before? I pondered for most of the day on Saturday. It was a rainy day and perfect for brainstorming. As I prepared my dinner, I opened the door of my cabinet and in the corner of my eye I saw my huge rice container. I live with someone who thinks that rice is the staple of the universe, so he buys it in bulk! The sight of the container reminded me that I had promised to make rice pudding and hadn't. I then went to the fridge and the aromas of the fresh fruit filled the air. It hit me! Peach Rice Pudding. I had found it...the idea that I had not done before! Now was the task of putting it together..and creating just the right recipe. I definitely accomplished what I set out to do...
The dish is creamy and sweet with peach essence and when served cold with a dollop of whipped cream, the just tart bite of the fresh peach is a fantastic prize within the creamy comfort of the rice pudding. You will love this!

Peaches & Cream Rice Pudding

Ingredients:

Peach compote

2-3 peaches diced (may leave skin on)

1/4 cup water

1/4 cup sugar

Rice pudding

2 cups Milk

1 cup Heavy Cream

4 xl Eggs (if using large use 6)

1/2 cup Sugar

1 tsp Vanilla

1/2 tsp Salt

2 Peaches (diced)

3 cups Rice (freshly cooked)

Instructions:

Compote

In a small sauce pan over medium heat combine water and sugar.

Heat on medium until sugar is dissolved.

Lower heat to low, add peaches.

Simmer uncovered for 30-45 minutes.

The end result will be a thick peach "sauce".

Rice Pudding

**I cook rice in a rice cooker. I start my custard mixture once rice has moved to "warm". For those who do not use a rice cooker, time your custard to start at point where rice is 2 minutes from done**

In a large heavy pot, add milk, cream, eggs and sugar. Mix well.

Turn on Heat to high.

Once mixture starts to warm...(condensation on side of pan shows dewy)

Lower heat to medium.

Simmer and stir constantly...

Mixture will start to thicken (leaves a "skim" at side of pan)

Lower heat to Low (2-3 on electric stove)

Add peach compote and fresh diced peach.

Combine really well.

Once fresh peaches have combined into custard well, add Rice.

Stir constantly over low heat.

When mixture is creamy and thick and starting to bubble (spit) at you.

Remove from heat.

Add vanilla and Stir vanilla through.

Cover and let stand 5 minutes.

After 5 minutes serve warm with dollop of whipped cream or wait 30 minutes until cool enough to refrigerate.

Refrigerate for 2 hours minimum and serve cold with whipped cream.

**Note: I thought about the addition of cinnamon and consulted my partner. He agreed with me that the cinnamon would be too much and change the "Peaches and Cream" idea of the dish. Peach cobblers have cinnamon and nutmeg so if you'd like to taste it with cinnamon please try. If you do..could you let me know?  I'd love to hear :)

Enjoy!

Coconut Macaroons

Sometimes you feel like a nut and sometimes ya don't!

Today is Sunday and I felt like I needed to bake something.
Looked in the pantry and had coconut, flour (always have flour), Sweetened condensed milk....So it was Either Coconut Flan or Macaroons..My sister Loves Coconut..and was thinking of her so.. Macaroons!
They are beautiful, tasty and the easiest thing to make on this earth!
Here's the recipe. See if you agree.

Coconut Macaroons

Ingredients:


2/3 cup Flour
14 oz Sweetened Flaked Coconut
1/4 tsp Salt
2 tsp Vanilla
14 oz Can sweetened Condensed Milk

Instructions:

Combine in mixing bowl, Flour Coconut and Salt. Combine well.
Combine in a separate bowl Condensed Milk and Vanilla.

Pour Milk mixture into bowl with coconut mixture and combine well.
Refrigerate Mixture for 1 hour.

Preheat Oven to 350° f
Line Baking Sheet with parchment.










Use an ice cream scoop or 2 teaspoons to spoon even mounds of dough onto parchment lined baking sheet.
Bake @ 350° f for 15 minutes. (exactly) They may seem soft when coming out of the oven.
When they cool, they'll be the right consistency. Chewy and sweet Just like you know.

Enjoy!   

Orange Chocolate Custard Tartlets

Have you ever made something that was so good that you couldn't get it off your mind?
I made the Lemon Coconut Tarts yesterday and they were soo good that I was gitty with possibility for variations. My mind just kept going and going...So Last night I finally gave in to Orange Chocolate Custard Tartlets.
Oh my gosssssshhhhh. more than I could have ever hoped for. The bright orange essence cuts through the heaviness of the chocolate. The smooth velvety texture of a custard gives your mouth the pleasure of chocolate pudding you can eat with your hands...I love cooking! This is why.

Orange Chocolate Custard Tartlets

Ingredients:

*3 Eggs plus one yolk
(If you use extra Large eggs omit the extra yolk)
*1 1/2 C Sugar
*3 Tblsp butter (melted)
*2 C Milk (pref whole)
*3 Tblsp Orange Zest ( 1 sm orange)
*3/4 C  Flour (sifted)
*8 oz Chocolate Melted (pref dark or bittersweet)



Preheat oven to 325f
Prepare Muffin Tins with Baking Spray. Spray liberally.


In Blender:

Combine, Eggs, Sugar and Milk. (blend)
Add Butter.
Whip until frothy.
Add Chocolate.
Blend well.
Add Orange Zest
Combine.
Add Flour (blend for 30 seconds minimum)

Mixture will be thin.

Pour Mixture into each prepared muffin tin to 3/4 filled.

Bake @ 325 for 35 minutes. No longer.
Remove from oven and move from pan to cooling rack immediately.

If using Cupcake Tin recipe yields 18.
If using Mini Muffin Tin yield is 36

Lemon Coconut Tarts...a light Spring nosh.

Sometimes I get bogged down with the traditional way a recipe is prepared and don't play with my food. Today was different. Today I decided that Lemon was the addition to this little tart I needed to brighten up a traditional recipe. I also had a little coconut hanging around and said, Why not?!?  Why not, indeed!

Hope you love it as much as I do!

Lemon Coconut Tarts

Ingredients:

3 Eggs plus one yolk. (If you use extra Large eggs omit the extra yolk)

1 1/2 C Sugar

3 Tblsp butter (melted)

1 1/2 C Milk (pref whole)

1/2 C Coconut Milk (may use All whole milk if coconut milk unavailable)

1 Tblsp Lemon Zest (1 lemon worth)

3/4 C AP Flour (sifted)

7 oz Shredded Coconut (set aside 2 Tblsp for muffin tops)

Preheat oven to 325f

Prepare Muffin Tins with Baking Spray. Spray liberally.

In Blender:

Combine, Eggs, Sugar and Milks. (blend)

Add Butter.

Whip until frothy.

Add Lemon Zest

Combine.

Add Flour & Coconut (blend for 30 seconds min)

Mixture will be thin. 

Pour Mixture into each prepared muffin tin to 3/4 filled.

Top with scant amt coconut

Bake @ 325 for 35 minutes. No longer.

Remove from oven and move from pan to cooling rack immediately.

If using Cupcake Tin recipe yields 24.

If using Mini Muffin Tin yield is 48

Serve as is or glaze with Lemon Glaze

Lemon Glaze:

 3 cups Confectioners Sugar

2 Tblsp Lemon Juice

2 Tblps Milk

Combine well

Dip tarts into glaze and allow to dry on cooling rack.

Simple Desserts, you'll love!

Have you ever had company show up without notice and had your poor husband run to the store or the bakery for something while you entertain them? Or maybe you were so enthused with planning, shopping and cooking for dinner that you completely forgot Dessert? Maybe you simply live alone and don't want leftovers to kill your diet! 

For me it's usually a really great dinner and then I am so "ahhhhhhhhed out" (full) that I don't have the energy to make dessert.

I have answers for all of those times.

Homemade Apple Crisp

4 Apples : One per person (cored and chopped)
4 Tblsp Sugar: One per dish
4 Tblsp Cinnamon: One per dish
4 Tblsp Butter: One per dish (melted)
8 Nilla Wafers: 2 per dish (crumbled)

This is the easiest dessert you will ever make.

Here we go:
In a small mixing bowl, Mix together the Sugar and the Cinnamon
Add Cookies to Cinnamon Sugar Mixture
Evenly Distribute Chopped Apples among the 4 dishes.
Pour the Cookie and Sugar Mixtures over the Apples evenly.
Pour Butter evenly over each dish.
Microwave for 3:30. (3 mins 30 secs)
Serves 4.
*Of course: You can add a dollop of Whipped Cream, or even a Scoop of Vanilla Ice Cream.
You can also Substitute Brown Sugar for White Sugar :)

Ready for another one??? Was that one not easy? Lets try another....

Meringue Shells

6 egg whites
2 tsp Cream of Tarter
1  C  Sugar
1 tsp Vanilla (or lemon if you wish)

Ok, Ready???

Pre-heat oven to 400 degrees ( for crispy white meringues, oven @ 200 degrees f )
Line Baking sheet with Parchment paper

Beat Egg White on High speed until frothy.
Add Cream of Tarter.
Continue Beating until white.
Add 3/4 C Sugar. (save 1/4 C for when whipping is complete).
Continue Beating until Egg Whites have come to "Stiff Peaks"
(this means when you turn the beater upside down and they don't fall off.)
Fold in remaining Sugar
Place Large Spoonfuls of the Meringue into a Ziploc Bag.
Cut a corner off the end
Squeeze Meringue on to parchment lined baking sheet in a circular motion.
Going up in rows to form a "bowl".
See it here?

Bake in 400 degree oven for 40 minutes.
This will yield a Marshmallow Like, Golden Brown Meringue Shell.
Very soft and light...mmmmmmy goodness!

*If dry/crispy White Meringues are desired:
Bake @ 200 degrees for 2 hours. Turn oven off and leave the meringues in the oven for an additional hour.

Hard or soft, The shell can then be filled with anything you desire.
In this example I made "Stewed Fruit"..(recipe to follow)

Is that fabulous or what??

Stewed Fruit: is simply fruit that is poached in a sugar syrup until it starts to macerate (break down)

In a heavy Sauce pan place
1 lb of fruit (in this case I used strawberries, blueberries and raspberries)
1 Cup Sugar
1 Cup Water
And bring to a boil.
Allow to simmer on med/low approx 30mins (or until the fruit is just soft)
When removed from the heat add 1 tsp lemon juice.
Stir and refrigerate until completely cooled.
The fruit is ready to serve when it's cooked. So you just need to decide if you want it warm or cold.
I chose warm.
Pick a topping if desired. (whipped cream or ice cream) and have at it!
Could not be easier.

What's that? You want another one?? Ok. Well, this one's not going to be pretty... but oh boy is it good!!!

Mini Chocolate Cheesecakes!

Cream Cheese (2)  8 oz pkgs (softened)
2 eggs (room temp)
12 Oreos (can be small chocolate wafers or nilla wafers)
3/4 C Sugar
4 oz Chocolate (melted) (can be Bar chocolate, can be Bakers Semi Sweet, can be 1/4 cup Nutella)

Pre-heat oven to 350 f

In Large Mixing bowl, place Combine Eggs and Sugar.
Beat until fluffy.
Add Melted Chocolate
Beat until combined
Add Cream Cheese.
Beat until thoroughly combined

Prepare Cupcake Tins with Paper liners.
Add 1 Oreo into each liner.
Pour Cream cheese Mixture into each liner to 3/4 full.

Bake in 350f oven for 30 mins.
Remove from heat immediately.

Top with shaved chocolate if desired at this time.
Cool in tins for 15 mins.
Remove from tins and Chill for min 1 hour.
For a great Quick Dessert Serve as is.

If you would like to make this more of a Special Occasion "Dessert", top with 1 tsp Chocolate Sauce, a dollop of Whipped Cream and Crumbled Oreos.
***Just a note: The reason I only have a pic of the Cheesecakes in the pan...is because I never got to take a pic after they were out of the pan!
They went, THAT fast!
You'll love them too!

Queijadas, Portuguese Crustless Custard Tartlets

Queijadas

A delightful little Mediterranean bite. A Portuguese pastry that is steeped in Azorean Tradition. A smooth, sweet mouthful you will find yourself making for parties and gatherings because they are easy to make and have a short ingredient list. Enjoy!

Grab the super Easy Recipe from our New Website!