Creating a tasty, delicious dessert does’t have to take all day preparing it and baking it. The Instant Pot is great at being the applicance that continues to help you reduce the time in your kitchen so you can be with those you love while producing great food. We share some of our favorite desserts that are now tried and true in the Instant Pot.Read More
Create some new desserts in your Instant Pot and enjoy how even old favorites taste just a little better and richer once they are made in the Instant Pot. Put the pressure to use and let the magic happen inside the pot. From chocolate to fresh berries, these are all easy recipes Wow your family and friends with these six recipes that are sure to make everyone at the table appreciate your best baked treats!Read More
There is something so deliciously special about cheesecake, am I right? It is difficult to describe a really good bite of cheesecake in words, but I’d start with creamy, dreamy and smooth. I learned after perfecting this cake in the Instant Pot that baked goods turn out indescribably scrumptious..Read More
I keep thinking I will run out of ideas for baking with apples, but the opposite is happening. The more I bake with apples, the more ideas start swimming around in my head. I hadn’t made a cheesecake in a while, so I figured it was time I introduce two of my favorites to one another.Read More
I've been making these brownies for years and they were due for an update. These babies are magical, I'm telling you. They are dreamy, chocolatey and peanut-buttery, with a touch of cheesecake hidden inside. Every time I bring these brownies to a party..Read More
Ahhh, there are just a few days left in 2017. Was it a good year for you? Or are you eager to begin a fresh chapter? For us, 2017 brought a ton of incredible adventures, opportunities, memories, growth and blessings, alongside some dark and difficult times, too.Read More
Yesterday was my 8-year-old's favorite food day of the year...Cheese Lover's Day! This boy loves his cheese, like SERIOUSLY loves it. He discovered this very wonderful day last year and did not let me forget about celebrating again this year. Last year he requested Banana Cheesecake and this year a Butterfinger variety!Read More
This is my last bit of "business" to wrap up before we head out for our yearly family waterpark vacation. We all look forward to this trip and it always seems to fly by. I intend to savor every moment with my boys! Just like I savored every bite of this cheesecake! Elijah was flipping through my..Read More
I haven't been thinking about food too much this week, but I did manage to pull these tasty little treats together (inspired by Epicurean Mom). I loved them. They were summery and fresh, which are two of my favorite words to describe food lately with all of this warm (and wonderful) weather.Read More
This cheesecake is so festive and deliciously minty! Plus, what isn't delicious when it's drizzled with chocolate!
I haven't been outside yet today, but the weather looks incredible again. I will be making my way out soon to enjoy it. In the meantime, here I sit in my pajamas eating green cheesecake. At 10:00 in the morning. Don't judge!
Preheat your oven to 300 degrees F.
In a food processor, combine:
15 Oreo cookies
10 Keebler Grasshoper fudge mint cookies
Pulse until fine crumbs form. Add 5 tablespoons of melted butter and pulse a few more times, just until the crumbs become moistened.
Press the cookie crumbs into the bottom of a 9-inch springform pan. Set aside.
Place three 8-ounce packages of softened cream cheese into a large bowl. Using a hand-held mixer, beat on medium speed for about 3 minutes, or until the cream cheese is light and fluffy.
Add a 14-ounce can of sweetened condensed milk and mix until fully incorporated.
Add 3 eggs and mix until incorporated.
1 tablespoon Crème de Menthe
1 teaspoon peppermint extract
1/2 teaspoon green food coloring (you can tailor this amount to your liking)
In a small bowl, combine:
1 cup miniature semi-sweet chocolate chips
1 teaspoon flour
Stir to coat.
Using a spoon, stir the chocolate chips into to the cream cheese mixture.
Pour the mixture into the prepared springform pan. Top with 1/2 cup miniature chocolate chips.
Bake in the preheated oven for 1 hour.
To avoid cracking, immediately run a knife along the edge of the cheesecake to separate it from the pan. Do not remove the side of the pan, however, until it has completely cooled.
Let the cheesecake cool at room temperature and then refrigerate it until it is ready to serve.
In a small bowl, combine:
1/2 cup chocolate chips
1 tablespoon milk
Heat in the microwave for 30 seconds and stir until creamy. Heat in additional 15-second intervals, if needed, stirring after each interval, until creamy.
Drizzle the melted chocolate over each slice before serving.