Delivering you another labor of love today, friends. This Chocolate Chip Cookie is my definition of total cookie perfection. All at once, it is chewy, crispy, soft, chocolatey and totally perfect. I tested this recipe for months before I was 100% happy with it. I make these cookies all the time..Read More
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Chocolate chips make this moist and perfectly delicious Pumpkin Bread even more irresistible! Serve this bread as an appetizer at any fall or winter gathering. Nothing is better than a loaf of delicious bread when the air outside is cool and crisp.Read More
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How's your week going? Anything fun going on? Share some fun tales with me from your week! I have a funny one to share. This totally irresistible Chocolate Chip Cookie Dough Ice Cream Cake has been sitting in our downstairs freezer..Read More
I think I've mentioned Sammy's obsession with anything sweet. We will be staying at a few different campgrounds in the coming weeks and the only thing he needs to know is...will we be able to make a fire so we can make s'mores?Read More
My dad and stepmom are visiting from North Carolina, which means my house is filled with sweets. Anywhere my dad is, sweets are involved, as well. The ice cream, cookies and candy that occupy our home are getting a ton of attention from my sweets-loving children (and me).Read More
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I'm bursting with excitement about the things I have to share! A $100 Visa gift card is up for grabs (read on!), there is a fresh, exciting way to view my favorite childhood show (Sesame Street!) and in honor of the good ol' Cookie Monster, I will share a cookie recipe that is TOTALLY IRRESISTIBLE!Read More
A few weeks ago I found my countertop, once again, laden with geriatric bananas. If I did not have a food blog, I'd make the same delish banana bread and muffins over and over. Since I do indeed have a food blog, I always feel the need to come up with something new. On that particular day I needed simple and quick and this recipe could not have fit the bill any better.Read More
Is there anyone in the universe who enjoys packing? It's ironic that it is such a detestable chore for most people since the event that follows packing is vacation. Tomorrow we are setting out on our last summer adventure. We will spend nearly a week with family, most of whom we only get to see once a year. We leave in the morning, and guess what?!Read More
We have had some steamy hot Minnesota summer days in the past week. Summer! I love it! We have been trying to squeeze in all kinds of summer activities, you know, in between sicknesses. I am hoping the remnants of this congestion that I have will be the last of our family sickness for a while.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.