Baby Nutella Cheesecakes!

Who doesn't love nutella? These are rich, chocolatey, and oh so good! With a buttery Oreo cookie crust and topped with mini chocolate chips, these are a win-win!

Recipe link here!

Salted Caramel Cheesecakes!

Our lovely neighbors invited us over for dinner recently, and I brought along these mini salted caramel cheesecakes for dessert. I love making variations on the simple cheesecake recipe, and I almost always make them in mini form. I prefer a dessert be more individualized, and easy to grab or share in, versus making one large cheesecake in a pan.

Recipe adapted from here!

Red Velvet Cheesecake Swirl Brownies!

I made these delicious, rich, and creamy red velvet cheesecake swirl brownies last month, just in time for Valentine's day!

The brownie batter is your basic, classic brownie batter, dyed red with food coloring, and layered into a pan. In a separate bowl, prepare the cheesecake filling, and drop on top of the brownie batter in dollops. Put a few drops of red food coloring on top. Next, using a butter knife (or toothpick), make the swirl design all the way across the top of the batter. Bake, cut, and voila! Beautiful and delicious!

Recipe link here!

Baby Salted Caramel Cheesecakes!

This is possibly one of the best desserts I have ever made. Mini salted caramel cheesecake cupcakes .... you need to make them.

Baby cheesecakes are SO easy to make and they taste very fancy! They are also super versatile - you can add cocoa powder or food coloring to the actual cheesecake part to change up the flavor, and then top them with anything ranging from candy, fruit jelly, whipped cream, frosting, etc. 

Recipe: http://simplybakings.com/?p=965

Pink Velvet Cheesecake Cupcakes!

I made these cute pink velvet cheesecake cupcakes for a lovely co-worker birthday last week. Unfortunately the cheesecake part came out more red then pink velvet, but I compensated by making a hot pink vanilla buttercream topped with white sugar pearls for an elegant finish. I used confetti oreos for the crust!

Recipe courtesy of Cares Bakery.

Red Velvet Cheesecake Swirl Brownies!

The best of chocolatey, red velvet brownies, mashed together with the gooey richness of simple cheesecake = genius! This is a tried and tested recipe in my book; this is the third time I've made it, something which I can say of probably a handful of recipes. I always try a different blog's take on it though, and today I used a recipe from the lovely Kitchen Meets Girl. If you like cheesecake and brownies, I highly recommend making this. It is a bit of work since you are making two batters, one after the other, but the end result is both pretty and delicious. A heart-shaped cookie cutter would make these perfect for Valentine's Day too!

Mini Red Velvet Cheesecakes!

In honor of another lovely co-worker birthday at work, I whipped up mini red velvet cheesecakes topped with Godiva white chocolate liqueur whipped cream and garnished with white chocolate chips! I used dark chocolate fudge cookies for the crust. Recipe courtesy of Betty Crocker :)

Birthday Baking!

Tomorrow is a joint birthday celebration at work, and being the resident birthday queen, I rolled up my sleeves this weekend, ready to bake two very different birthday treats for two very different co-workers!

Orange Creamsicle Cupcakes!

Mini Berry Cheesecakes!

Cherry Cheesecake Swirls!

Cheesecake Swirl Bars!

Variations: I didn't have any Nutella and am deathly afraid of owning any since when I first discovered it freshman year in college, I had an immediate 5 pound weight gain! Anyway, I substituted the dangerous chocolatey-hazelnut spread with cherry jam and the ensuing red swirls made me very happy indeed!

Made on 03/06/12.

Honey Ricotta Cheesecake!

Honey Ricotta Cheesecake modified using Panettone crust!
Made on 12/24/11, Merry Christmas Eve!

The ingredients: Ricotta cheese, cream cheese, lemon, vanilla bean paste, white sugar, butter, triple sec (orange liqueur), eggs, honey, panettone, and pistachios and raspberries (not pictured):

Slice the panettone in half and break it up into rough chunks. Place them on a baking sheet and bake at 220 degrees F for an hour. Put chunks into food processor and pulse until crumbs.

Add melted butter and place firmly into the bottom of a 9 inch springform pan with aluminum foil around it. Bake at 350 degrees F for 10 minutes and then cool completely on cooling rack.

In the bowl of a stand mixer, mix together the ricotta and cream cheese mixture until smooth. Add white sugar.

Add lemon zest, honey, vanilla bean paste, and orange liqueur and mix until smooth.

Pour the cheesecake batter into the cooled crust and place pan into a large roasting pan filled until halfway up the springform pan with hot water.

Bake at 350 degrees F for an hour and 10 minutes. Cool completely on cooling rack and refrigerate overnight.

Frost with pink whipped cream, crushed pistachios and raspberries!

What I have made thus far .... Baking Bites Edition!

Baby Apple Pies!
Made on 11/24/11.

Before....

And after!

Red Velvet Cheesecake Brownies!
Made on 04/05/11.

Thanks to Baking Bites! :)

What I have made thus far .... Annie's Eats Edition!

Caramelized Sea Scallops!
Made on 01/22/12.

Pumpkin Spice Latte Cupcakes!
Made on 12/10/11.

Rum Cupcakes!
Made on 06/28/11.

Raspberry Swirl Cheesecakes!
Made on 05/09/11.

And with a twist .... Blueberry swirl cheesecakes!
Made on 09/29/11.

Pumpkin Cupcakes!
Made on 10/30/11.

Lemon Blueberry Cupcakes!
Made on 12/31/11.

Thanks to Annie's Eats! :)

What I have made thus far .... Giada De Laurentiis Edition!

Chocolate Espresso Cookies!
Made on 12/07/11.

Lemon Ricotta Cookies!
Made on 12/04/11.

Parmesan Frico (Wafers)!
Made on 12/03/11.

Mini Frittatas!
Made on 11/01/11.

Raspberry Ricotta Mousse!
Made on 09/17/11.

Mango Cheesecake with Basil Lemon Syrup!
Made on 06/01/11.

Pea Pesto Crostini!
Made on 12/31/11.

Italian Kebabs!
Made on 12/31/11.

Zucchini Flatbread!
Made on 12/31/11.

Thanks to Giada De Laurentiis! :)