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
A crying boy sits to my right. A jabbering boy sits in front of me. A lawn mower is cruising around right outside my window. I just lost almost an entire post after a computer crash. I'm not letting the distractions stop me, though. I am determined to make a dent in my pile of work today.Read More
I ran in my first mud race over the weekend! Have any of you ever done one of these? It was so much fun! Aside from running straight up ski hills, that is. Those parts were definitely not fun. The balance beam was my most challenging obstacle. My mind almost got the best of me, but my awesome teammates cheered my wobbly legs to the end without falling off.Read More
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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.