Oatmeal butterscotch chocolate chip cheesecake

Oatmeal,butterscotch,chocolate chip cheese cake

Oatmeal butterscotch chocolate chip cookie cheese cake 

I love cheese cake it is certainly one of my weaknesses. I also love Chocolate chip cookies, but of course I wanted to make something different outside of the box.  I have made Chocolate chip cookie dough cheese cake before, but this time I wanted to combine it with oatmeal and butterscotch chips.  It is a combination of what I love and what my husband loves.  he loves  oatmeal cookies with butterscotch in them. To top it off I made butterscotch sauce to pour over it, yes sugar shock I know!  I made this dessert for the heck of it to surprise my husband I have to say it was a keeper in our household. For this  dessert there are two processes  to it, the crust and then the filling.  the crust is baking process, and the filling is no bake.

Oatmeal Butterscotch Chocolate Chip Cookies
Prep Time
10 mins
Cook Time
30 minutes
Total Time
40
  • 1/2 cup butter softened, 1 stick
  • 1 teaspoon vanilla extract
  • 12 cup white sugar
  • 1/2 cup brown sugar
  • eggs
  • 3/4 cup all purpose flour
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups old fashioned oats
  • 6- oz package butterscotch chips
  • 6 -oz semi sweet chocolate chip

 

  1. Preheat oven to 350 degrees
  2. In a large mixing bowl, beat the butter, brown sugar, white sugar and vanilla extract until creamy
  3. Beat in eggs
  4. In a small bowl, mix the flour, sea salt and baking soda
  5. Gradually add the flour mixture to the large bowl, and mix well
  6. Stir in the oats, cinnamon, semi sweet chips and butterscotch chips, and mix until well combined
  7. fold the batter in a 9 inch spring-form pan that is greased lightly. press down around the inside of the pan and around the sides.
  8. Bake for 30 minutes, or use a toothpick to make sure it is done if the toothpick comes out clean and not wet it is ready to be taken out of the oven.
  9. take it out to cool once the crust is cool then fill the pan with the cheese cake filing

 

Cheese cake filling :

  • 11 table spoons of unsalted butter melted
  • 2 table spoons of sugar
  • 2 8 oz of cream cheese softened at room temp.
  • 1 14 oz can of condense milk
  • 1/4 cup of lemon juice
  • 1 tsp of vanilla extract

Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice and vanilla.

Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.

Unclasp sides of pan, and remove cheesecake.

 

Butterscotch sauce:

  • 1/2 cup real dairy butter salted
  • 1 cup firmly packed brown sugar
  • 1 cup whipping cream
  • 2 tsp pure vanilla extract
  • pics sea salt optional
  1. Melt the butter in a medium sized saucepan over medium heat and then stir in the brown sugar. The darker the brown sugar you use the deeper the flavor of your sauce. I’ve used a light brown sugar in this instance because I was serving it with a molasses pudding and didn’t want to overpower the flavor of the dessert. To serve over Ice cream, I would likely use a dark brown sugar.
  2. Cook the brown sugar and butter until it begins to foam and then add the whipping cream, vanilla extract and salt.
  3. Bring to a slow simmer for about 7 minutes but no longer. Allow the sauce to cool completely before serving it.
  4. Store any leftover sauce in a mason jar or other sealed container in the fridge for up to 2 weeks.

 

 

 

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Labor Day leads to the end of Summer

Appleandpeachpie

Apple peach pie

It is 20 days before fall and today is the last holiday of Summer.  Where does the time fly any more, however I am ready to welcome fall. For the holiday weekend I wanted to make something fruity, but start to introduce fall slowly so why not make an apple peach pie combination.

for this pie I actually had bought Washington red delicious apples.  I love those kind because I use to eat those all the time as a little girl when I lived there.  Back in grade school we use to have apple vending machines in the halls.  I don’t think many people have ever seen one of these, but they were pretty cool and a great idea for kids. If I had a quarter I would go and buy one during recess time and eat it.

I added peaches  to the mix because I love peaches, not so much the skin so I used doughnut peaches. My husband had bought some the other day and I needed to use them up soon since they were getting a little soft.To bring the sweetness out of peaches you want them to be a little soft.

Now I have to admit I hate making pie crust, for some reason every time I make the crust from scratch I screw it up.  I am not sure why this is the case so let’s say sometimes a baker is not always good at mastering everything.  I did make a pie crust for this pie, and it did not turn out the way I wanted it to.  Every time I rolled it out and lifted it up to place in the pie pan it would crumble.  I was not going to let it go to waste so I decided I am going to place it in the pie pan and mold it at the bottom. For the top of the pie I knew I was not going to lift it up and place it on top, so instead I took my cookie cutters and cut out designs in the pie crust.  A little more time consuming to do this idea, but I think it is unique, and lots of fun to create for parties and events the pie looks to nice to eat.

Below is the recipe for this pie, I hope you enjoy and I would like to say Happy Labor Day.

 

Butter Flaky Pie Crust Recipe

  • PREP 1hr 15mins
  • TOTAL 1hr 15mins

This pie crust recipe, rather pie crust method makes consistent dough. Using a food processor in this recipe eliminates variability. If you have one, use it. With that said, you can do this method by hand. Directions are provided below for using a processor and by hand enough for one 9-inch double crust pie.

2 1/2 cups (325 grams) all-purpose flour

1 teaspoon kosher salt

1 tablespoon sugar, optional

1 cup (230 grams) very cold unsalted butter, cut into 1/2-inch cubes (2 sticks)

6 to 8 tablespoons ice water

Directions

    • METHOD WHEN USING FOOD PROCESSOR

Add 1 1/2 cups flour, salt and sugar (optional) to a food processor. Pulse 2 to 3 times until combined.

Scatter butter cubes over flour and process until a dough or paste begins to form, about 15 seconds. (There should be no uncoated flour).

Scrape bowl, redistribute the flour-butter mixture then add remaining 1 cup of flour. Pulse 4 to 5 times until flour is evenly distributed. (Dough should look broken up and a little crumbly).

Transfer to a medium bowl then sprinkle 6 tablespoons of ice water over mixture. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 1 to 2 tablespoons of extra water and continue to press until dough comes together.

Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate at least 1 hour, and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using).

      • METHOD WHEN MAKING BY HAND

Add 1 1/2 cups flour, salt and sugar (optional) to a medium bowl. Stir 2 to 3 times until combined.

Scatter butter cubes over flour and mix briefly with a fork or spatula to coat the butter with flour.

Cut the butter into the flour with a pastry blender, working mixture until the flour has a coarse, mealy texture similar to fresh bread crumbs. About 1 – 2 minutes.

Add remaining 1 cup of flour. Work butter and flour with the pastry blender until flour is evenly distributed. About 20 seconds. (Dough should look crumbly with pea-sized pieces).

Sprinkle 6 tablespoons of ice water over mixture. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 1 to 2 tablespoons of extra water and continue to press until dough comes together.

Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate at least 1 hour, and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using).

        • ROLLING OUT DOUGH

Remove one of the dough discs from the refrigerator and let sit at room temperature for 5 minutes.

Lightly flour work surface, top of dough and rolling pin. Then use rolling pin to roll out dough to a 12-inch circle (about 1/8-inch thick). Be sure to check if the dough is sticking to the surface below — add a small amount of flour when necessary.

Check for size by inverting pie dish over dough round. Look for a 1-inch edge around the pie dish. To transfer dough to dish, starting at one end, roll dough around rolling pin then unroll over dish.

Gently press dough down into dish so that it lines the bottom and sides of the dish. (Be careful not to pull or stretch the dough). Then, use a knife or pair of kitchen scissors to trim dough to within 1/2-inch of the edge of the dish.

Fold edge of dough underneath itself so that it creates a thicker, 1/4-inch border that rests on the lip of the dish. Then, crimp edges by pressing the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside. Refrigerate dough at least 20 minutes or freeze for 5 minutes before baking.

If making a double crust pie, do not crimp edges yet. Roll out second dough disc, fill pie then top with second dough round. Trim the edges then crimp.

          • HOW TO PRE-BAKE A CRUST FOR A SINGLE-CRUST PIE (QUICHES, CUSTARD, AND CREAM PIES)

Heat the oven to 425 degrees F. Place a baking sheet on a middle oven rack.

Roll out enough dough to make one 9-inch crust (1 dough disk). Place into a pie plate and then pierce the bottom of the crust with a fork (this prevent air pockets or bubbles from forming while baking). Line the crust with two sheets of aluminum foil. (Be sure to push foil against the edges of the crust). Then, fill foil with dried rice, dried beans or pie weights. Refrigerate 30 minutes or freeze for 10 minutes, or until firm to the touch.

Place pie crust onto preheated baking sheet and reduce oven temperature to 400 degrees F. Bake 20 to 30 minutes or until the crust is golden.

Make an egg wash by whisking one egg yolk and 1 tablespoon of cream in a small bowl. Then, remove rice, beans or pie weights and foil from pie crust. Brush the bottom and sides of the crust with egg wash. Bake until egg wash is dry and shiny, 3 to 5 minutes. Cool crust completely before filling.

4 red delicious apples cored,peeled and diced
4 doughnut peaches or any other type of peaches peeled, and diced
1/4 cup of all purpose flour
1/4 teaspoon of salt
1/2 cup of sugar
1 tsp of nutmeg
1 tsp of cinnamon
3 table spoons of lemon juice
in a bowl mix the fruit in with flour,lemon juice, sugar, salt, cinnamon, and nutmeg set aside until your done rolling out the pie crust.  lay the bottom pie crust in the pie pan once you have done that then put the filling inside the pie pan on top of the bottom crust.  For the top lay out the pie crust or do what I did make a design.  remember  when you do cover the pie with pie crust to make some slits in the pie crust you need to make sure it vents when baking.

A Berry kind of Cobbler Crisp

Blueberry Cobbler Crisp (2)

Blueberry Cobbler Crisp 

Whenever I think of blueberries  I think of the time when I lived in Washington state, and my husband and I went camping up near Rasar State Park. We had only stayed over night due to the fact we got rained on the second day, and our tent was wet etc.  So we packed up and headed back home, but on the way back there was a little cabin store on the side of the highway that we stopped at. They  had the most beautiful blueberries I have ever seen. The berries were so big I had never seen anything like it. Since then I have not seen blueberries like that until a couple of days ago when my husband brought some home.  I was so excited and thought lets make the best out them.  Now I really wanted to make something sweet, savory and comforting so I thought why not make a blueberry Cobbler crisp!  I had some Granola in my pantry that needed to be used up so what better way than to use it in this dish.  Now I seem to like throwing white chocolate chips in my fruity dishes, so I did add some to this, but not a lot since the recipe has sugar added.

This dish is to die for I tell you, and of course my husband says the same thing, or well he didn’t say much while eating it just kept shaking his head yes over and over so that certainly made me feel good.  It certainly was warm and comforting to eat and just brought me back to my best memory of us in Washington state, our rained out camping trip.

You can serve this awesome treat with vanilla ice cream, or you can serve it up with just some cool whip or home made whipping cream.  Warm it up in the microwave before adding  the topping to it so yummy !

Recipe:

For the Filling

4 cups of Blueberries  fresh or frozen I prefer fresh

2 table spoons of cornstarch

1/2 cup of granulated sugar

1/4 tsp ground cinnamon

14 tsp nutmeg

1/2 cup of water

2 tsp lemon juice

Prepare topping

1 cup all purpose flour

1 cup of old fashion oats

1 cup of granola

1 cup of brown sugar

1/2 tsp of  ground cinnamon

1/2 cup of butter melted

1/2 cup of white chocolate chips

 

Directions:

Place blueberries in a large bowl, set aside. whisk together cornstarch, sugar, 1/4 teaspoon cinnamon, and nutmeg. Sprinkle over berries and toss together. Add lemon juice and water; toss together.

Place in a 9X13  baking dish that has been sprayed with cooking spray.

Combine flour, oats, granola, brown sugar,white chocolate chips,  and a 1/2 teaspoon cinnamon in a bowl.  add melted butter and toss until well combined. Sprinkle topping over the blueberries evenly.

Bake  at 350 degrees for 45 minutes or until berries are bubbling and the topping is a golden brown.

 

 

 

Lemon Zest Zucchini white Chocolate Mini Loafs

Lemon Zuchini white chocolate mini Loafs

Lemon Zest Zucchini White Chocolate Mini Loafs 

It is 40 days before  Fall and who is counting right? Summer time I love to savor the fresh fruits and vegetables  that I get from our local small business grocery stores.  I have a thing for Lemons I put them in my drinking water with fresh mint leaves from our back yard as well as cucumbers. I also love to drink lemonade, and eat lemon Meringue Pie, Tarts I can go on and on.

I am the type of person who does not like to waste food, and if you lived in my generation of parents who said ,”Eat what you have on your plate before you leave the table there are starving children out there that would want your food.”  Then you would totally understand.  I recently had bought Zucchini and totally forgot about it since the middle drawer of my refrigerator seems to get forgotten of those hidden buys.  I was going to make Zucchini bread, but thought why not try something a little different lets add some zest to it and see what happens.  Now a little hint about picking the best lemons always look for ones that are very bright in color, and a little soft when you squeeze it that tells you it is nice and juicy. Now I had added the white chocolate chips to this recipe because I have learned that the white chocolate chips when they melt inside they actually give a nice sweetness, not to sweet just right.  These loafs are great for gift giving, parties and events, small bites they just fit in the palm of your hand bon appetit!

Recipe:

4 cups flour

4 tsp baking powder

1 tsp salt

4 eggs

1/2 cup of oil

1/2 cup of butter ( Soften)

1 1/3 cup of sugar

1 cup of sour cream

4 table spoons of fresh lemon juice

1 table spoon of lemon zest

2 cups of grated Zucchini

1/2 cup of white chocolate chips

Combine all dry ingredients, white chocolate chips, set aside. In separate  bowl beat eggs, oil, butter, sugar until creamy . Add sour cream, lemon juice and lemon zest stir until combined. Fold in Zucchini and add dry ingredients.  Don’t  over mix just stir until combined. Grease and flour the mini loaf pans.  I get my mini loaf pans from Wilton bake products.  Scoop the batter evenly in the mini loaf pans, make sure you do not over fill them or else they will rise over. I usually scoop to fill half way. bake at  350 degrees for  25 min, of course I usually set at 20 min and take a look to see does it need more time because I do not like to set it to long or else you are going to get a burnt mess.  Everyone’s Oven is different in baking .  Put a tooth pick in the loaf to see if it comes out clean if so then you are done, ready to take them out of the oven. Cool in the pan for ten minutes, then remove and place on paper towel or a cooling rack.  After they are cooled, top them with lemon glaze.

Glaze:

1 Cup of powdered sugar

2 tsp of lemon juice

Mix ingredient in a bowl until all lumps are removed.  pour over the loafs and spread with a spoon. let glaze set up slightly.

 

 

Hand Held Apple Pies Just a little guilty Pleasure

 

hand-held-apple-pie

 

Is there anyone out there that does not like eating Apple Pie? If there is please let me know because I honestly never met anyone who does not like Apple Pie. My Dear Husband has a vice to always go shopping at the grocery store. Now I have to be honest I have never met someone who loves to shop at the grocery store until I met him. We both are foodies or wait can you not tell? Anyway just to make this clear I usually shop with a list , and I never go there when I am hungry ,on the other hand my husband loves to go there when I am not around and buys more than we need. There are times I can’t understand why he does that when it is only just the two of us, but I have to let it be since thank God he does not go shopping for other things that are more expensive.

Where am I going with this story well he bought apples which I told him to just buy six, but he bought 12 instead. I usually try to buy for the week, him not so much. I had to think of something fast since I did not want them to go to waste. I came across a video on facebook this time which seem pretty easy. I thought I would try it out and I accomplished making the cute little pies, but I have to be honest they were a little time Consuming. If you have time to do this great,but if not then i would say do this when you have nothing else to do for the day. They turned out great, and so cute I really did not want to eat them.  you can go  to this website to check out the video on Cooking panda.com .


  • 6 green apples I actually used red apples because well that was what I had to work with
  • 1 package refrigerated pie crust (2 crusts) I  actually made my crust instead
  • 5 ounces caramel sauce  I made this home made caramel
  • 1 egg
  • 1/4 cup sugar
  • 1/4 teaspoon nutmeg
  • Ground cinnamon

 

  • Home made Crust instructions :
  • For the crust
  • 1/2 cup unsalted butter, softened
  • 2 tablespoons sugar
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 large egg, room temperature
  • 1 and 1/4 cup all-purpose flour
  • 1/4 teaspoon baking soda

Instructions:

1) Preheat the oven to 350 Fahrenheit. Line a cookie sheet with parchment and non stick spray; set aside.

2) Remove pie crusts from refrigerator so they warm up slightly. This will make them easier to work with.

3) Peel the skin off the green apples, discard. Continue peeling so you have bunch of white peels in your bowl.

4) Dust work area with flour and slightly roll out crusts. From one pie crust, cut out circles for the cookies. Cut other crust into 1/2″ strips.

5) Place round pie crusts on cookie sheet. Spread a thing layer of caramel sauce on each cookie, followed by a pile of white apple peels. Using the 1/2” strips, create a tic-tact-toe  lattice pattern over each cookie.

6) Beat egg in bowl and add sugar and nutmeg until well blended. Brush cookies with egg wash.

7) Sprinkle cookies with cinnamon. Use more or less cinnamon depending on your preference.

8) Bake for 20 – 25 minutes, or until cookies are a golden brown. Remove from oven, allow to cool for 5 minutes, serve and enjoy!

All From The Tart

Orange Chocolate Tart

Orange Chocolate Tart

Last weekend I needed to do a little cleaning in our refrigerator since we tend to forget things and then some new science project starts to happen, ewww!  I forgot that I had a couple of oranges and thought what can I make with oranges hmmmm. I love to challenge myself ( who knew!) so I found in my fridge that was needing to be used soon Ricotta cheese,and oranges  what can I make with the two combined. I came across this recipe Orange Ricotta tart with Chocolate ganache  from the baked by an introvert blog.

Believe me when I say I have never made a tart before so I was a little hesitant to start this, but once again I love a challenge. It certainly was not hard to do  at all , and I do have a confession  I am terrible at making crust for  pies so when I made the crust for this tart it turned out perfect!

The Filling part was easy and simple, but to be honest from the recipe that I followed if I had to change it I would a little bit by adding an egg to the mix to make it fluffy since without that egg the recipe was more crust then filling to me. I would also suggest orange extract is fine to use, but if you want more orange flavor use the juices from the oranges that you have it really brings out the natural flavor  of orange in the desert. I also would add 1/3 cup of ricotta cheese to the 1 cup that the recipe calls for , once again to make it a little more filling added to the  tart.

For the Chocolate piece I used dark Chocolate it certainly made this a rich flavored tart, and if you are like me a Chocoholic then this would be perfect for you Bone appetit!

Ingredients

For the crust:
    • 1/2 cup unsalted butter, softened
    • 2 tablespoons sugar
    • 1/8 teaspoon salt
    • 1/2 teaspoon vanilla extract
    • 1 large egg, room temperature
    • 1-1/4 cup all-purpose flour
    • 1/4 teaspoon baking soda
For the filling:
    • 1  1/3  cup ricotta cheese, room temperature
    • 1 egg room temperature
    • 2 tablespoons unsalted butter, softened
    • 3 tablespoons sugar
    • 1/8 teaspoon salt
    • 1/4 teaspoon orange extract I would recommend adding more of the orange juice from the orange in the mix 1 table spoon
    • 1 tablespoon orange zest
    • 4 tablespoons all-purpose flour
For the ganache
  • 1/4 cup plus 2 tablespoons heavy cream
  • 2 tablespoons light corn syrup
  • 4 ounces semisweet chocolate, chopped fine I added more Chocolate but that is because I am a chocoholic.

Instructions

  1. Make the crust: In a medium bowl, cream together the butter and sugar, until fluffy. Stir in the salt and vanilla. Add the egg, beat until well blended. In a small bowl, combine the flour and baking soda. Stir with a whisk. Add flour mixture to butter mixture 1 Tbs at a time. Toss with a fork until a soft dough forms. Gently knead the dough until it sticks together in a ball.
  2. Shape the dough into a disk. Wrap in plastic wrap. Refrigerate for 1 hour.
  3. Preheat the oven to 350F degree. Grease and flour an 8-inch springform pan. Place wax paper in the bottom. Press the dough out into the bottom of the pan, press up the sides of the pan about half way.
  4. Make the filling: In a medium bowl, cream together the cheese and butter. Beat in the sugar, salt, orange extract, and orange zest. Beat in the flour until well blended. Spread the mixture into the bottom of the crust. Bake for 25 minutes. Set pan on a wire rack to cool. Remove the tart from the pan.
  5. Make the ganache: Place the cream and corn syrup in a small saucepan. Heat over low heat until cream begins to simmer. Remove from heat. Add the chocolate, stir until the chocolate is completely melted. Let the ganache cool. Pour it over the filling, used a silicone spatula to spread the ganache evenly over the tart. Refrigerate for 1 hour before serving.

Notes

© Sweet and Sassy and oh so crafty – All photos and content are copyright protected. Please do not use any photo without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words and link back to this post.