Eggnog bars and messing up with iconic things

Many people I know are against remakes – I’m not; there are wonderful remakes out there – some are even superior to the originals – and there are bad ones, too. That’s life, right?

I think it’s hard to deal with traditional and iconic characters (unless you’re David Fincher), and maybe some of them should be left alone in all their glory. Chloë Grace Moretz has done a disservice to her career

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COOKIE DOUGH CHEESECAKE BARS

GRAHAM CRACKER CRUST:
1 STICK BUTTER
1/2C. SUGAR
1 1/2 C. GRAHAM CRACKER CRUMBS
MELT THE BUTTER IN THE MICROWAVE IN A BOWL.  STIR IN SUGAR AND CRUMBS.  LINE AN 8 INCH PAN WITH NONSTICK FOIL AND PRESS THE CRUMB MIXTURE IN.  BAKE ABOUT 9 MINS AT 350 AND LET COOL.

FILLING:
 
Cheesecake Ingredients:

7 ounces Pillsbury Chocolate Chip Cookie Dough, rolled into small cookie dough rounds-keep chilled till ready to use

8 ounces room temp cream cheese
1/2c. sugar
1 egg
2T. Flour

Electric mix the cream cheese until smooth.  Add sugar and blend well.  Add egg and flour until combined.  Very gently fold in the chilled cookie dough rounds and pour onto the crust.  Bake approx 30-35 minutes until just lightly starting to brown.  Cool to room temp!

Chocolate Glaze Ingredients:
8 Tablespoons butter
6 ounces dark chocolate chips
1 T. light corn syrup
Microwave the chocolate and butter until smooth.  Let cool to 90 degrees.  Stir in the corn syrup.  Pour on the bars and smooth with an offset spatula.  Cool on the counter until the glaze is cool and then chill.  Cut with a sharp knife and add a chocolate drizzle, if desired!

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PEANUT BUTTER & NUTELLA OREOS CHEESECAKE BARS

Peanut Butter and Nutella Cheesecake Bars

adapted from Tide and Thyme


2 rows Oreo cookies (from a standard package), made into crumbs in the food processor

4 tablespoons butter, melted

16 ounces room temperature cream cheese

2 eggs

½ cup granulated sugar

¼ cup heavy cream

1 teaspoon vanilla 

1/3 cup Nutella

1/3 cup peanut butter


Preheat oven to 325 degrees F.  and line an 8” square baking dish with nonstick foil, leaving enough of an overhang at the sides for easy removal of the bars from the pan.  Set aside.

Combine Oreo crumbs and melted butter in a medium bowl and stir well.  Press into the bottom of the pan.  Bake crust until set, about 12 minutes.  Set aside to cool.

In a large bowl, beat cream cheese and sugar until smooth. Add eggs, heavy cream, and vanilla, and beat until combined. Pour half of the cream cheese mixture into a separate large bowl and set aside. Add Nutella to the remaining half of the cream cheese mixture.  Beat until smooth and creamy. Pour over the oreo crust and spread with offset spatula.

Return the rest of the cream cheese mix to the bowl and add the peanut butter.  Spread evenly over the Nutella layer. Bake for about 35 minutes, or until the center jiggles slightly when the pan is gently nudged.  Cool completely on a wire rack.  Refrigerate for at least 3 hours before cutting into bars.

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SNICKERS CHEESECAKE BARS ON AN OREO CRUST

Snickers Cheesecake Bars
Ingredients:

Crust:
20 Oreo cookies, crushed in food processor
5 Tablespoons butter, melted
 
Filling:
16 ounces cream cheese,  room temperature
1 egg
1/4 cup sugar
2 teaspoons vanilla extract
13 fun size snickers, chopped (about 1.5 cups total)
1/3 cup chocolate chips, optional
(optional:melted chocolate chips to drizzle on top)

Directions:

Preheat oven to 350. Line a 8x8 pan with nonstick foil leaving an overhang on the sides.

For the crust: Stir the cookie crumbs and melted butter together.  Press into the pan. Bake for 9-10 minutes.  Cool.

For the filling: Beat cream cheese, egg, sugar, and vanilla extract  until creamy, about 3 minutes. Fold in the Snickers and spread the mixture over the cooled crust. Top with chocolate chips. Bake for 30-35 minutes, or until the cheesecake has set up and the edges are lightly browned.  Cool for 30 minutes and then chill in fridge at least 3 hours.  Cut into squares and drizzle with melted chocolate chips, if desired.

Adapted from Sally's Baking Addiciton

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CHOCOLATE CHIP COOKIE BARS STUFFED WITH CHEESECAKE

1.  COOKIE PORTION: 30 OUNCES PILLSBURY COOKIE DOUGH, DIVIDED

2.  For the Cheesecake

1 8-oz. cream cheese, room temperature
1/2 cup sugar
1 egg
1/2 teaspoon vanilla

Directions:

Preheat oven to 350 degrees. Line a 9x9 pan with nonstick foil and press in half the cookie dough. Beat all of the cheesecake ingredients until smooth and pour over the cookie dough.  Flatten the rest of the cookie dough the best you can and lay on top of the cheesecake.  Bake for 35 minutes or until cheesecake layer is set.   Cover the bars with foil if browning too much.  Let cool to room temp.  Chill until cold before cutting and add a chocolate drizzle, if desired.

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CHOCOLATE GANACHE...

 DRIZZLED OVER CHEESECAKE!!!!

IT'S TIME FOR THE SECRET RECIPE CLUB REVEAL AGAIN!!! 
FOR THE SECRET RECIPE CLUB, EVERYONE IS GIVEN THE NAME OF A BLOG (SECRETLY) AND YOU CHOOSE ONE RECIPE TO MAKE FROM THAT BLOG. THEN, EVERYONE POSTS AT THE SAME TIME ON THE SAME GIVEN DAY....TODAY!!!! IT IS FUN TO DISCOVER WHO HAD YOUR BLOG AND TO REVEAL THE ONE YOU WERE SECRETLY BAKING/COOKING FROM ALL ALONG!
THIS MONTH, I RECEIVED SIMPLY. FOOD
WHAT A FUN AND ADVENTUROUS BLOG WITH SOME VERY FANCY DESSERT TECHNIQUES TO TRY OUT!!!  I DECIDED TO MAKE THE CHOCOLATE SAUCE BECAUSE WHO DOESN'T LOVE A DESSERT DRIPPING IN CHOCOLATE SAUCE!!!! I HAPPENED TO HAVE SOME EXTRA CHEESECAKE TO TEST DRIVE IT ON AND IT WAS A HIT!

CHOCOLATE SAUCE:

75ml (1/3c) heavy cream
40g of dark chocolate roughly chopped
½ tsp vanilla
 Put the cream into a small heavy-based pan and heat gently, stirring frequently.  When the cream comes to the boil, remove from the heat. Let it cool for a minute and then stir in the chopped chocolate.  Stir gently until smooth, stir in the vanilla.  Let cool to thicken a bit.  Pour over cake or strawberries. Mmmmmm!!!


Here is the cheesecake recipe I used.

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CHOCOLATE COOKIE BARS STUFFED WITH PEANUT BUTTER CUP CHEESECAKE

COOKIES:

1/2 cup butter, softened

1/2 cup shortening

1/2 cup sugar

1 cup brown sugar

2 eggs

1 teaspoon vanilla extract

1/2 teaspoon salt

1/2 teaspoon baking soda

2 1/2 cups flour

1/2 cup cocoa powder

1 cup semisweet chocolate chips

For the Cheesecake

8 ounces softened cream cheese

1/2 cup sugar

1 egg

1/2 cup peanut butter

12 Reese's peanut butter cups, frozen/chopped

For the Topping

3/4 cup semisweet choc chips

Directions:

Beat the butter, shortening, and sugars until creamy. 
Add eggs and vanilla.  Add salt, baking soda, flour, and cocoa powder.  Fold in the chocolate chips.

Press half into the bottom of a 9x13 pan lined with nonstick foil. 

For the cheesecake filling: Beat the cream cheese and sugar until creamy. Add the egg and peanut butter.  Fold in Reese's peanut butter cups by hand. Spread over the cookie dough. 

Take pieces of the leftover cookie dough and flatten in your hands. Lay on top of the cheesecake covering it the best you can. Bake at 350 for 25-30 minutes. Let cool and chill before cutting. 

Melt chocolate chips in the microwave and drizzle across the tops.  Chill! 

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PEANUT BUTTER CHEESECAKE BROWNIE BARS WITH GANACHE

This brownie recipe wold be spectacular even on its own!

Brownies:
3/4 cup (1 1/2 sticks) butter
4 ounces bittersweet chocolate, chopped
2 eggs
3/4 cups sugar
1 teaspoon vanilla extract
1/4 teaspoon sea salt
1/4 cup all-purpose flour

1. In the microwave, melt butter and chocolate. Let cool a bit.
2. Beat in a mixer the eggs and sugar.  Add vanilla and salt.
3. Slowly add in the chocolate/butter mixture.
4. Fold in the flour.
5. Bake in an 8x8 pan lined with parchment or nonstick foil for about 30 minutes AT 350 DEGREES.  Let cool.

Peanut Butter Cheesecake Filling:
1 cup heavy whipping cream
1 teaspoon sugar
8 ounces cream cheese, at room temperature
1/2 cup creamy peanut butter

1. Beat heavy cream to soft peaks and add sugar. Transfer to a bowl.
2. Beat the cream cheese and peanut butter.
3. Fold whipped cream into the peanut butter mixture.
4. Spread on top of the thick brownie layer,

Ganache:  I had some difficulty with the original ganache recipe so I am posting the glaze I will be using the next time I make these as I use it often with great results.

Chocolate Glaze: (love this glaze!!!! Cuts awesome!!!!!)
2 & 1/4 ounces unsalted butter
4 ounces dark chocolate
1 & 1/2 teaspoons light corn syrup

1. Microwave the butter and chocolate until smooth.
2. Stir in the corn syrup.
3. Pour over bars and chill until firm.
4. Cut using a sharp knife and clean it in between cuts!
   

 Recipe for bars and peanut butter cheesecake adapted from A Finn In The Kitchen

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TRIPLE LAYER CHOCOLATE DIPPED STRAWBERRY CHEESECAKE

This cake was made for my hubby's 40th birthday!  He is gluten free, so I used 2 layers of flourless chocolate cake and one crustless chocolate cheesecake.  In between the layers you find a delicious caramel layer!  The cake is coated in chocolate ganache and topped with chocolate dipped strawberries!!!

Flourless chocolate cake layers:
PREHEAT OVEN TO 375. LINE TWO 9-INCH ROUND CAKE PANS WITH NONSTICK FOIL.

IN MICROWAVE,  MELT:
8 OUNCES BITTERSWEET CHOCOLATE CHIPS
2 STICKS BUTTER

ONCE MELTED, ADD:
1 1/2C. SUGAR
6 EGGS
WHISK WELL.

ADD 1C. UNSWEETENED COCOA POWDER AND WHISK TO COMBINE.  DIVIDE BETWEEN PANS. BAKE FOR 20-25 MINUTES. COOL COMPLETELY REMOVE FROM FOIL AND FREEZE THE LAYERS.  

CRUSTLESS CHOCOLATE CHEESECAKE:

8 ounces dark chocolate chips, melted and cooled

3 eggs

24 ounces cream cheese, room temp

1 cup sugar

Heat oven to 325°F.
Line 9 inch cake pan with nonstick foil. 
Beat cream cheese and sugar until well blended. Add chocolate; mix well. Add eggs, 1 at a time, until blended.  Pour into pan and bake 45-55 mins.  Cool completely and freeze layer.

For the caramel filling, microwave:
1/2 can sweetened condensed milk
20 Kraft caramel squares
2 1/2 Tablespoons butter
Once smooth, let cool to room temp.

Assembly:
Lay a frozen flourless cake layer on a plate.  Top with half of the caramel sauce.  Next, put the cheesecake on top.  Add the rest of the caramel on top of the cheesecake.  Place your second flourless cake layer on next.  Chill while you make ganache.

Ganache:
Microwave together:
4 ounces dark chocolate chips
1/2c. heavy cream
Once smooth, add 2 tsp. light corn syrup and stir. Let thicken a bit as it cools.  Can speed this in the fridge for a few mins.

Strawberries:
Melt Dark chocolate chips and dip your berries.  Lay on wax paper to set up.

Pour cooled ganache over the cake and place in fridge just to set the chocolate.  Decorate with the strawberries on top! 

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CHOCOLATE DIPPED CHEESECAKE BITES!!!

I ADAPTED JUNIOR'S RECIPE TO MAKE A CRUSTLESS AND GLUTEN FREE VERSION.

Cream Cheese Filling
4 (8 ounce) packages cream cheese
1 2/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 large eggs
3/4 cup heavy whipping cream

I LIGHTLY BUTTERED AND 8 1/2 INCH SPRINGFORM. WRAP IT IN FOIL AND PLACE IN A LARGER PAN FOR A WATER BATH. ONCE READY TO BAKE, FILL THE PAN WITH HOT WATER SO IT COMES 1 INCH UP THE SIDES OF THE PAN.

BEAT 1 PACK OF CREAM CHEESE WITH 1/3 SUGAR & CORNSTARCH ON LOW 3 MINS. ADD THE REST OF THE CREAM CHEESE AND BLEND. TURN MIXER TO HIGH AND ADD THE REST OF THE SUGAR. ON MEDIUM, ADD THE EGGS, VANILLA AND HEAVY CREAM AND COMBINE JUST UNTIL BLENDED. BAKE 60-75 MINUTES AT 350. MINE TOOK 75MINS. COOL AND THEN FREEZE FOR HOURS OR OVERNIGHT.  

SLICE UP CHEESECAKE AND CUT INTO SQUARE SHAPES.  MELT HERSHEY BARS OR DARK CHOCOLATE CHIPS AND DIP FROZEN CHEESECAKE BITES.....REFREEZE UNTIL SERVING TIME!

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DON'T FAINT! CHOCOLATE DIPPED CHEESECAKE SLICES ON STICKS!!!!!

I ADAPTED JUNIOR'S RECIPE TO MAKE A CRUSTLESS AND GLUTEN FREE VERSION FOR MY POPS! 
CHEESECAKE:
4 (8 ounce) packages cream cheese
1 2/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 large eggs
3/4 cup heavy whipping cream

I LIGHTLY BUTTERED AND 8 1/2 INCH SPRINGFORM. WRAP IT IN FOIL AND PLACE IN A LARGER PAN FOR A WATER BATH. ONCE READY TO BAKE, FILL THE PAN WITH HOT WATER SO IT COMES 1 INCH UP THE SIDES OF THE PAN. PREHEAT 350.

BEAT 1 PACK OF CREAM CHEESE WITH 1/3 SUGAR & CORNSTARCH ON LOW 3 MINS. ADD THE REST OF THE CREAM CHEESE AND BLEND. TURN MIXER TO HIGH AND ADD THE REST OF THE SUGAR. ON MEDIUM, ADD THE EGGS, VANILLA AND HEAVY CREAM AND COMBINE JUST UNTIL BLENDED. BAKE 60-75 MINUTES. MINE TOOK 75MINS LAST TIME I MADE THIS AND 90 MINS THIS TIME SO CHECK CAREFULLY. COOL AND THEN CHILL FOR HOURS OR OVERNIGHT.

ONCE CHILLED, CUT A SLICE, INSERT A POPSICLE STICK AND FREEZE FOR 30-60 MINUTES. MELT  CHOCOLATE CHIPS OF YOUR CHOICE AND DIP THE CHEESECAKE. ADD TOPPINGS WHILE WET AND RETURN TO THE FREEZER TO SET.  ONCE FROZEN, ADD A WHITE CHOCOLATE DRIZZLE IF DESIRED AND ENJOY!

FYI-10 OUNCES OF CHIPS COVERED 4 SLICES FOR ME.  (1/2 THE CAKE) 

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PILLSBURY PEANUT BUTTER CUP CHEESECAKE BARS

Crust:
9 ounces Pillsbury Peanut Butter Cookie Dough

Pat cookie dough into a nonstick foil lined 8x8 pan.  Preheat oven to 325.


Filling:
2 (8 oz. each) packages cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1/4 cup sour cream
1 tsp vanilla extract
9 ounces mini Reese's peanut butter cups cut into quarters (plus a few extra for garnish later)
 
Topping:
2 oz. chocolate chips

Method:
Beat cream cheese until it is very smooth, about 3 minutes. Add in granulated sugar until the mixture is combined. Add eggs, one a time and continue beating. Add sour cream and vanilla extract until fully combined. Fold the cut pb cups into mixture and spread evenly into pan.

Bake until the edges are set but the middle still jiggles slightly when the pan is shaken slightly, 40-45 minutes, rotating the pan halfway through baking.
Place the pan on a cooling rack and allow the bars to cool for 2 hours. Cover with aluminum foil and refrigerate for at least 3 hours, and up to 24 hours.

Using the overhanging foil, lift the bars from the pan. Gently remove the foil and cut into bars. Melt chips in microwave and drizzle across bars. Top with another quarter of peanut butter cup! Mmmmm

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