Minty Oreo Cheesecake Brownies

Merry Christmas Eve!!! I can't believe Christmas is tomorrow!!! To round out this wonderful season of baking, I'm leaving you with one last recipe - Minty Oreo Cheesecake Brownies!!

I found the recipe for these decadent treats over at Crazy for Crust and thought they'd be a perfect finale to all the other recipes I've posted in the past week. They are a combo of treats: brownie, cookie, and cheesecake! Scrumptious!

The original recipe calls for Candy Cane Oreos, but since I couldn't find those at any of the stores I ventured to, I opted just to use the Winter Oreos with the red filling. Also, the original recipe called for these to be topped with Andes Baking Chips, but I could find those either! So my lovely friend Nick helped by chopping up some Hershey's Peppermint Kisses so they'd be more chip-like. You rock Nick!

These are an easy-to-make treat that look super involved that will impress (and feed!) a crowd.

I hope you all have a Merry Christmas eating, relaxing, and spending time with loved ones. Enjoy!

Minty Oreo Cheesecake Brownies
Recipe Adapted from Crazy for Crust (originally adapted from Inside BruCrew Life)

• 1 box brownie mix, plus eggs, water and oil called for on the box
• 20 Winter Oreos, about 1 package
• 1 egg
• 8 oz. cream cheese, softened
• 1/4 cup sour cream, room temperature
• 1/4 cup sugar
• 3/4 cups Hershey's Peppermint Kisses, chopped (or 3/4 cup Andes Baking Chips)

Directions:

1. Preheat oven to 350 degrees F. Line a 13x9 pan with foil and spray with cooking spray.
2. Make brownie mix according to package directions. Pour half of the batter into the bottom of the pan and spread to coat. Line the brownie mix with the Oreos and then top with the remaining brownie mix.
3. In a large bowl, beat cream cheese and sour cream until combined and no lumps remain (your ingredients need to be at least room temperature for this!). Beat in egg and sugar. Pour over brownie mix and spread to the edges of the pan. Sprinkle your chopped Hershey's Peppermint Kisses on top of the cheesecake layer.
4. Bake for 35-40 minutes. Cool completely before cutting. Store in refrigerator.

My Pumpkin Bucket List

Where have I been? Ugh. Real life has officially taken over and let's just say that real life often makes it IMPOSSIBLE to do the things you want to do, like bake and blog. And for that, I am sorry.

First and foremost, while at school, I don't have a kitchen at my disposal - sigh. This makes it extremely difficult to bake (duh) which means I am a sad, sad undergrad (like my poem?). Also, school requires a lot of work. Who knew? And all this work is making it very hard to attend to my blogging duties.

With fall rapidly approaching (tomorrow!!) and  in an effort to return to my Tar Heel Taste Bud friends, I have been hounding Pinterest for recipes for fall! I am a pumpkin lover so I compiled a few recipes here that I am DYING to make!!!!!

Here's my Pumpkin Bucket List for this fall (in no particular order)...

1. Pumpkin Cinnamon Streusel Muffins from Two Peas and Their Pod

Not only are these muffins topped with cinnamon streusel, but they have a cinnamon sugar filling. Basically I need to eat these every morning this fall.

2. 4 Ingredient Homemade Pumpkin Frozen Yogurt from The Naptime Chef

Chilly weather does not mean you can't eat a frozen treat. This homemade pumpkin frozen yogurt is easy to make and a fun (and relatively healthy?) alternative to typical pumpkin treats!

3.Pumpkin Pull-Apart Monkey Bread with Maple Glaze from Lauren's Latest

In my humble opinion, you can't go wrong with Monkey Bread. It's a well-known fact, people. But add pumpkin puree AND a maple glaze - DONE. Give me.

4. Pumpkin Cornbread from Two Peas and Their Pod on Tasty Kitchen

I love cornbread (nom) and I feel like it is the perfect addition to every warm, hearty meal. I am dying to try this PUMPKIN cornbread with my favorite fall meals (i.e. Chili while watching NFL) and/or smothered in honey.

5. Cinnamon Roll Pumpkin Vanilla Sheet Cake from Picky Palate

Ever since this recipe popped up on my Pinterest page, I knew I needed to try it. First of all, I love cake mix recipes because they are super easy and always yield surprisingly wonderful results. Second, I love cinnamon rolls, so I know I won't be able to resist cinnamon rolls with pumpkin in sheet cake form. Count me in.

6. Pumpkin White Chocolate Chip Muffins from Culinary Concoctions by Peabody

This is a bold statement but I may love white chocolate more than milk or dark. Eek - I said it! There is just something about it that I can't get enough of. I blame it on the fact the fact that I am not a die-hard chocolate fan; I'm definitely a vanilla girl. These muffins look so moist and delicious and I know that the white chocolate will perfectly complement the pumpkin flavor. Definitely looking forward to testing these out!

7. Pumpkin Chocolate Chip Cookie Pie from How Sweet Eats

Oh my. I must admit I hate pumpkin pie, but I love cookies and I love pie crust. Combine the two and I'll be in heaven. I cannot wait to enjoy a pumpkin chocolate cookie, surrounded by pie crust, and topped with vanilla ice cream. Yes.

8. Whole Wheat Pumpkin Pancakes from Cookie and Kate

Um, yes. As I mentioned this summer, I love pancakes. LOVE. I want these pumpkin pancakes right now, preferably covered in butter and maple syrup. Waking up to whole wheat pumpkin pancakes this fall sounds pretty darn good to me.

9. Ooey Gooey Caramel Pumpkin Blondies from Two Peas and Their Pod on Tasty Kitchen

It wouldn't be right if I made this bucket list and didn't include a recipe with caramel. Caramel is a fall staple, trust me. I am a bar/blondie dessert fan all the way. I am dying to make these blondies, but may switch the chocolate chips for butterscotch chips - yum!

10. Pumpkin Cheesecake Cookies with a Maple Cream Cheese Glaze from Sweet Treats & More

Pumpkin cheese makes an annual appearance at my house every Thanksgiving and my family cannot get enough of it. I love that this recipe is a simplified spin on one of my all-time favorite desserts. I'm positive that the addition of the maple cream cheese glaze will only add more excitement for my taste buds. Yumz.

For more pumpkin recipes, check out Two Peas and Their Pod's 50 Pumpkin Recipes for Fall and visit my Pumpkin Pinterest Board for additional inspiration!

Reese's Cheesecake Brownies

Karly over at Buns in My Oven, one of my favorite blogs to follow, has declared this week to be Chocolate Peanut Butter Week on her blog! Since I love all her posts and recipes, I thought I'd join in on the fun.

I am not a huge chocolate fan (weird, I know), but give me anything with chocolate and peanut butter and I will straight up inhale it. I am a die-hard Reese's fan and have recently been enjoying Peanut Butter M&M's and Peanut Butter Snickers. NOM.

I find that this Chocolate Peanut Butter Week is fitting since it coincides with my birthday week, so I am a very content gal. I think y'all should participate and make some Chocolate and Peanut Butter treats!!

I've had these Reese's Cheesecake Brownies pinned for quite some time, so this week inspired me to make them. These are gooey, rich, and decadent. They are satisfying and filling and most of all LOADED with chocolate and peanut buttery goodness. Brownies, Reese's Pieces, melted chocolate, and Reese's Cups?!! I'm in, and you should be too. Enjoy!

Ingredient line-up (minus the chocolate chips and heavy cream) 

Brownie. Batter.

Fluffy Cream Cheese!!!

Oh my heavens. 

Nearly stuck my face in that little measuring cup.

In they go!

Ready for the oven!

Baked!

Yes please. 

#winning

Reese's Cheesecake Brownies
Recipe from Pip & Ebby

• 19.5 oz. box chocolate fudge brownie mix
• 8 oz. cream cheese, softened
• 14 oz. can sweetened condensed milk
• 1/2 cup creamy peanut butter
• 12 oz. package Reese's Pieces candies
• 12 oz. bag milk chocolate chips
• 3 tbsp. whipping cream
• 12 large Reese's peanut butter cups, chopped 

Directions

1. Preheat oven to 350 degrees F. Lightly coat a 9x13 inch pan with cooking spray.
2. Prepare the brownie mix according to package directions. Spread the brownie batter in the pan and set aside.
3. In a large bowl, beat the cream cheese with a hand mixer until fluffy. Add the can of sweetened condensed milk and the 1/2 cup of peanut butter and beat until smooth. Stir in the Reese's Pieces candies.
4. Spoon the cream cheese mixture over the brownie batter and spread evenly.
5. Bake for 30-40 minutes (depending on your oven) or until the cheesecake layer is set and the edges are golden brown. Cool for 30 minutes then refrigerate for 30 minutes.
6. Add the chocolate chips and whipping cream to a small, microwaveable bowl. Microwave on high for 1 minute, or until the chips are melted. Stir until smooth then spread over the cheesecake layer.
7. Sprinkle the 12 chopped Reese's cups over the top. Store covered in refrigerator. 

Funfetti Cheesecake Bars

I know I said this once, but I am a funfetti freak. Give me a dessert made using Funfetti cake mix and I will devour it immediately (like those cake batter bars). I can't help myself. And I refuse to stop.

So this weekend, my middle sister, Megan, and her best friend, Jordan, came into town for the Brothers of the Sun (Kenny Chesney and Tim McGraw) concert. My oldest sister, Kelley, and I went as well.

Allow me to be the first to inform you that the concert was seriously da bomb. Tim and Kenny are both lively performers who sounded (and looked) amazing. If the tour is coming anywhere near you, please go. Just do it. Trust me when I say that seeing Tim McGraw in his tight white pants will not disappoint. I don't make this stuff up people.

Exhibit A: Lord Have Mercy.

Anywhoooooo, in order to properly celebrate this reunion of sorts, I quickly threw together these Funfetti Cheesecake Bars, knowing full well we had Funfetti mix on hand.

While not your typical cheesecake, these bars are still divine. Using both Funfetti cake mix and Funfetti frosting makes this dessert rich and creamy but, have no fear, the cheesecake flavor doesn't overpower the Funfetti taste, it merely complements it. And y'all, let me tell you, the crust on bottom is so delicious I want to bake a pan of the it all by itself and just dig in. I will let you know if (when) I do this.

These Funfetti Cheesecake Bars are colorful, delicious, and dangerous. Prepare to want to consume the entire 13 x 9 pan.

Funfetti Cheesecake Bars
Recipe from Sweet Treats More

• 1 box Pillsbury Funfetti Cake Mix (or 1 box Betty Crocker Rainbow Chip Cake Mix)
• 1 container Pillsbury Funfetti Frosting (or 1 container Betty Crocker Rainbow Chip Frosting)
• 2 (8 oz.) sticks of cream cheese, softened
• 1 stick butter, softened
• 3 eggs

Directions

1. Preheat oven to 350 degrees F.
2. Beat the cake mix and butter together until it forms a crumbly dough and press into a greased 13x9 inch pan.
3. In another bowl, beat cream cheese, frosting, and eggs together until creamy. Pour cream cheese mixture over the cake batter crust.
4. Bake at 350 for 30-40 minutes or until the edges start to pull away from the pan.
5. Cut into squares and serve (with a dollop of whipped cream on top if you so desire!)

The decadent crust.

The yummy cheesecake.

The finished product.

Miniature Peanut Butter Cheesecakes

Look at that Reese's poking through! Yum!

Although Father's Day just passed, I'd like to share with you all some of the treats I made for the occasion!

The boys I babysit decided they wanted to do something special for their dad. Aside from making cards and pencil holders, we decided to bake their father a special treat! The boys mentioned their dad loves cheesecake and he loves peanut butter. My first thought: find a recipe to combine the two!

We found this recipe for Miniature Peanut Butter Cheesecakes and knew it would be the perfect combo (although we knew we wanted to double it). All three of us put in effort to make these delicious bite-sized cheesecakes. It couldn't have been easier, and it's a fun recipe for kids! 

These were magnificent. For me, though, cheesecake and a Reese's could never yield a negative result, but I think you will all agree that these are delicious as well as a fun and different take on dessert! The Reese's in the middle is a nice "surprise" and I love how cute and adorable these mini treats are.

Naturally, I forgot to bring my camera to take pictures of these delicious goodies. Sorry if the iPhone photos just don't do this dessert justice.

Miniature Peanut Butter Cheesecakes

Recipe form Taste of Home

     Crust:

• 1/3 cup graham cracker crumbs
• 1 tablespoon sugar
• 5 teaspoons butter, melted

     Cheesecake Filling:

• 4 ounces cream cheese, softened
• 1/4 cup sugar
• 2 teaspoons all-purpose flour
• 2 tablespoons beaten egg
• 1/4 teaspoon vanilla extract
• 6 miniature peanut butter cups

Directions

1. In a small bowl, combine the graham cracker crumbs, sugar, and butter. Press onto the bottom of six paper-lined muffin cups; set aside.
2. In a small bowl, beat the cream cheese, sugar, and flour until smooth. Add egg and vanilla; beat on low speed until just combined. 
3. Place a peanut butter cup in the center of each muffin cup. Then, fill the muffin cups with the cream cheese mixture.
4. Bake at 350 degrees F for 15-18 minutes or until center is set. Cool on a wire rack for 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate at least 2 hours before serving. Yields 6 servings.

Weight Watchers Cheesecake Squares

(Sorry for these not so great pictures, they don't do justice to the flavor!)

I had no idea this recipe was from Weight Watchers (five points, in case you are wondering) when I originally found it BUT who doesn't love a a more guilt free dessert?!?!

I made these M&M Cheesecake Squares for my good friend, Alexandra, who just returned from her semester abroad in Ecuador. We met for lunch and it was great to hear about all of her adventures. She lived with a host family in Quito, did a lot of hiking, and took a sculpting class! She is so adventurous! She hope to be an advocate for women's health in the Latina community and is extremely driven. Overall,  I am so amazed by people who study abroad. They have the most incredible experiences and are brave enough to experience it all in a foreign country. I had many friends study abroad this past semester and am looking forward to reuniting with them to hear all their stories!

When I asked Alexandra what I should bake for her, she mentioned her love for M&M's and we both knew this bars would be delish. The crumble topping is incredible and the walnuts add a little extra flavor. These did not fail to deliver. Like I said, you can't go wrong with cheesecake.

Weight Watchers Cheesecake Squares
Recipe from Weight Watchers Recipes

• 1 (8 oz.) package cream cheese, softened
• 3/4 cup M&M (or Smarties) candy - I used M&M's!
• 1/2 cup walnuts, chopped
• 1 egg
• 1/3 cup margarine
• 1 cup flour
• 1/4 cup granulated sugar
• 1/3 cup packed brown sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350 degrees F.
2. Beat the margarine and brown sugar until light and fluffy.
3. Add the walnuts and flour; mix well.
4. Reserve 1/2 cup of the crumb mixture you've just made; press the remaining crumb mixture into the bottom of an 8-inch square pan.
5. Bake the crumb mixture at 350 degrees for about 10 minutes.
6. Combine the softened cream cheese, granulated sugar, and vanilla; using an electric mixer, mix at medium speed until well blended.
7. Add the egg; mix well.
8. Layer 1/2 cup of the M&M's (or Smarties) candies over the crust; top with the cream cheese mixture.
9. Combine the remaining candy and reserved crumb mixture; mix well.
10. Sprinkle the crumb mixture over the cream cheese mixture. 
11. Bake at 350 degrees for about 20 minutes.
12. Let cool completely before serving.

Chocolate Chip Cookie Dough Cheesecake Bars

I've got two cheesecake bars coming up for you all. Excessive? I think not. Cheesecake never goes out of style. And when topped with cookie dough crumbles, I don't think any of you all will be complaining!

These chocolate chip cookie dough cheesecake bars are fabulous (and a great way to use the graham cracker crumbs you have left from the Peanut Butter S'mores!). I have had this recipe pinned on Pinterest for a while and have been dying to bake these. They are decadent and will satisfy all of your sweet cravings. Graham cracker crust, cheesecake filling, and chocolate chip cookie dough to top it all off...winning.


Chocolate Chip Cookie Dough Cheesecake Bars
Recipe from Brandy's Baking

     Crust:

• 1 1/2 cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted

     Chocolate Chip Cookie Dough:

• 5 tablespoons unsalted butter, room temperature
• 1/3 cup packed light brown sugar
• 3 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 3/4 cup flour
• 2/3 cup chocolate chips

     Cheesecake Filling:

• 10 oz. cream cheese, room temperature
• 1/4 cup sugar
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat oven to 325 degrees F. Line an 8-inch square baking pan with parchment paper or foil, allowing a little overhang, and spray with nonstick cooking spray. Set aside.
2. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Leave your oven on while you prepare the dough.
3. While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt, and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Stir in the chocolate chips. Set aside. (*Note: This mixture is going to be dry...that's okay! It's like a crumble topping and it will be crumbled over the cheesecake layer.)
4. In the bowl of a stand mixer with fitted paddle attachment or in a large bowl with an electric mixer, cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter onto the prepared crust. Distribute the cookie dough on top of the cheesecake batter. Be sure to use all the dough.
5. Bake for about 30 minutes, until the top feels dry and firm (the cookie dough), and the entire pan looks set if given a gentle shake. Move bars (in the pan) onto a cooling rack and allow to cool completely. Chill in refrigerator overnight or for at least a couple of hours.
6. Lift the bars out by the overhang and cut into squares for serving.