Tag Archives: quick

Raspberry Brownie cheesecake cupcakes

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I am not sure where I found the original recipe, but it was for a cupcake composed of plain brownie and plain cheesecake. Well, that still sounds amazingly yummy, but why not add some raspberry?! I stirred in some raspberry jam into the brownie batter and swirled it into the cheesecake batter. Oh, now we’re talkin’!!

Photos will be posted below…easier for you to select the text and print the recipe!

Ingredients:

3 Tbsp butter, softened

6 oz cream cheese, room temperature

2 1/3 cups sugar (1/3 c of this for cheesecake mix and 2c for brownie mix)

1 1/4 cup all purpose flour plus 2 tbsp for cheesecake mix

1/4 tsp salt

6tbsp cocoa powder

4 eggs, beaten

2 tsp vanilla extract (equally divided for brownies and cheesecake)

3/4 c canola oil

Raspberry jam for each cupcake, if you choose!

Directions:

Preheat oven to 350 degrees F. Line cupcake tin with paper liners.

Mix together butter, cream cheese, 1/3 cup sugar, 2 tbsp flour and 1 tsp vanilla in a medium mixing bowl.

Mix remaining ingredients together until smooth. Fill each liner 1/2 full with brownie batter. Add a small amount of raspberry jam and swirl into each cupcake liner filled with brownie batter, if you choose.

Top with cheesecake mixture until 3/4 full. Add raspberry jam and swirl into each cupcake if you choose.

Bake for 20-25 minutes. Cool for 5 mites before removing from the pan.

Allow to cool completely before serving. If you didn’t add the raspberry jam, consider topping the cupcakes with cherry pie filling or chocolate sauce before serving.

I found that this recipe made more brownie mix than cream cheese mixture…probably enough brownie mix left over to make several more cupcakes…maybe even 12 more. So, if you would like to double the cheesecake recipe, you could probably make 24 of these without changing the amount of brownie mix…and no waste. 🙂

 

Enjoy the photos below!

 

So easy a 2 year old can do it! (See the cute little hand holding the mixer?!)

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Just a little bit of preserves or jam to jazz up the brownie…a guided 2 year old hand dropped in the jam. 🙂

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Swirl in the jam and top with cheesecake mixture…

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Drop in more jam, if you like, and swirl into cheesecake…

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Finished cupcake…yummy! The family loved these!!

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Teriyaki crock pot chicken

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I found a recipe quite a while back (from Lake Lure Cottage Kitchen) for teriyaki crock pot chicken, but the recipe called for chicken thighs. My family isn’t big on dark meat, so I have adjusted this recipe and made it my own. This is so very simple, and adding a vegetable is super easy!

I served brown rice, and I cooked the chicken 4 hours. When I make this again, I will monitor it, because the chicken could have easily cooked in less time. I don’t want the chicken breasts/tenders to dry out!!!

Also, after thickening the sauce, I added broccoli…what a fantastic meal!! It was a hit! Just consider the cook time carefully!

Ingredients:

12 boneless skinless chicken thighs (about 3 pounds)
3/4 cup sugar
3/4 cup soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Hot cooked long grain rice

Directions:
Place chicken in a 4 qt. slow cooker.  In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper.  Pour over chicken.  Cover and cook on low for 4 to 5 hours or until chicken is tender.  Remove chicken to a serving platter; keep warm.  Skim fat from cooking liquid.  Place liquid in a saucepan and bring to a boil.  Combine cornstarch and water until smooth.  Gradually stir into liquid and stir until sauce is thickend.  Serve with chicken and rice.

Photos below:

Ingredients…so easy!

Before cooking…this will be so yummy!!