RASPBERRY SWIRL CHEESECAKE

My family loves cheesecake.

It can be any flavor as long as it is cheesecake.

I found this recipe online and I'm sharing it with you.

Raspberry Swirl Cheesecake Cupcakes

Yield: 32 cupcakes

INGREDIENTS

For the crust:
1½ cups graham cracker crumbs
4 tbsp. unsalted butter, melted
3 tbsp. sugar

For the raspberry swirl:
6 oz. fresh raspberries
2 tbsp. sugar

For the filling:
2 lbs. cream cheese, at room temperature
1½ cups sugar
Pinch of salt
1 tsp. vanilla extract
4 large eggs, at room temperature

DIRECTIONS

• Preheat the oven to 325˚ F.  Line cupcake pans with paper liners.  In a small bowl, combine the graham cracker crumbs, melted butter and sugar.  Stir together with a fork until well blended and all the dry ingredients are moistened.  Press 1 tablespoon of the mixture into the bottom of each cupcake liner.  (I like to use a small drinking glass to easily and evenly press the crumbs down.  One of Andrew's sippy cups works wonderfully.) Bake until just set, 5 minutes.  Transfer to a cooling rack.
  
• To make the raspberry puree, combine the raspberries and sugar in a blender or food processor.  Process until smooth, then pour through a fine mesh sieve to remove the seeds.
• To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy.  Blend in the sugar until smooth.  Mix in the salt and vanilla.  Beat in the eggs one at a time, mixing well after each addition.
• To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner.  Dot a ½ teaspoon of the raspberry puree in a few dots over the cheesecake filling.  Use a toothpick or a wooden skewer to lightly swirl and create a marbled effect.
  
  
  
• Bake until the filling is set, about 22 minutes, rotating the pans halfway through baking.  (They will look quite puffed initially but will return to normal quickly.)  Transfer to a wire cooling rack and let cool to room temperature.  Transfer to the refrigerator and let chill for at least 4 hours before serving.
  
• Thank you Annie's Eats for the recipe.

APPLE CREAM CHEESE BUNDT CAKE WITH CARAMEL PECAN FROSTING

One of the things that I love to do is bake.

I found this recipe online and I knew I had to share it.

Here's the recipe.  Enjoy!

Cream Cheese Filling

• 1 (8 oz.) package cream cheese, softened
• 1/4 cup butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract

Apple Cake Batter

• 1 cup finely chopped pecans
• 3 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup firmly packed light brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon nutmeg
• 1/2 teaspoon ground allspice
• 3 large eggs, lightly beaten
• 3/4 cup canola oil
• 3/4 cup applesauce
• 1 teaspoon vanilla extract
• 3 cups peeled and finely chopped apples (about 1 1/2 lb)

Caramel Pecan Frosting

• 1/2 cup firmly packed light brown sugar
• 1/4 cup butter
• 3 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup powdered sugar
• 1 cup pecan halves (garnish)

1. Prepare Filling:  Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth.  Add egg, flour, and vanilla; beat just until blended.
2. Prepare Batter:  Preheat oven to 350.  Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.  Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened.  Stir in apples and pecans.
3. Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan.  spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan.  Swirl filling through apple mixture using a paring knife.  Spoon remaining apple mixture over Cream Cheese Filling.
4. Bake for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean.  Cool cake on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours)
5. Prepare Frosting:  Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 tablespoons milk to a boil in a 2 quart saucepan over medium heat, whisking constantly, boil 1 minute, whisking constantly.  Remove from heat, stir in vanilla.  Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly.  Pour immediately over cooled cake.  Garnish with pecans.

EASY RANCH PASTA SALAD

The weather has finally warmed here in Indiana.

With warmer weather I like to make meals that 

won't heat up my kitchen.

I found the recipe online and just want to share 

with you this delicious salad.

INGREDIENTS

• 1- 12 ounce box mini shells cooked according to package directions, and cooled
• 1 cup mayo
• 1 ranch dressing seasoning packet
• 3 tablespoons milk
• salt, pepper to taste
• 1 cup broccoli florets, chopped
• 1 red bell pepper, chopped
• 2 green onions, chopped
• 6-8 slices of bacon, cooked and crumbled

DIRECTIONS

1. In a small bowl, combine mayo, milk and ranch reasoning packet.
2. In a large bowl, toss together cooled pasta, broccoli, red bell pepper, green onions, bacon, and mayo mixture.
3. Adjust the seasoning with salt and pepper to taste.
4. Cover and chill in the refrigerator for at least two hours.
5. Add in a tablespoon or two of milk right before serving if needed.

CRIMSON TATE QUILT SHOP

Today I was in Indianapolis with my mom doing errands with her.

One of the places that we stopped was a quilt shop located in downtown.

The name of the shop is Crimson Tate and it is located at

845 Massachusetts Avenue

Indianapolis, IN 46204

The purpose for my stop is because they had posted

a picture of fabric on Facebook that I just had to have.

The fabric is printed with several different styles of mustaches.

I'm going to make a twin size quilt for a friend

of my son who loves mustaches.

The shop is brightly lit with an assortment of beautiful fabric.

They carry contemporary modern fabrics and notions.

The fabrics they carry I have not seen at other quilt shops.

I had to use self control in not purchasing more than what I had in mind.

I will definitely be going back to that shop.

I have fallen in love with their fabric.

If you love contemporary modern fabric, this is the place to go.

Click Crimson Tate to be taken to their website.

DEATH BY CHOCOLATE

At my home, chocolate reigns supreme.

I like chocolate but not to the extent that my husband and sons do.

My youngest son graduates today from college

and he asked me to make one of his favorite desserts.

It's very easy to make and delicious.

Enjoy!

INGREDIENTS

Brownie mix

4 tablespoons of strong coffee

Mousse***

16 oz. Cool Whip

 8 regular size Heath Bars

Chocolate syrup

DIRECTIONS

Bake the brownie mix according to the directions on the box and cool completely.  Poke holes and pour the coffee over the brownies.  Let it set for 20 minutes or longer.

*** MOUSSE

12 oz chocolate chips

1 cup scalding hot milk

1/2 cup sugar

3 to 4 tablespoons rum or rum flavoring

3 eggs

In a bowl combine the chocolate chips and sugar.  Pour the hot milk over the chocolate chips and sugar to melt.  After melting, pour into a blender and add rum/rum flavoring and eggs.  Mix until complete blended.  Pour into a bowl and and refrigerate until completely set.  Approximately 2 hours.

Take your Heath bars and crush them.  I use a my food processor.  It's okay if some are not finely chopped.

In a large glass bow, crumble 1/3 of the brownies into the bowl, add 1/3 of the mousse, add 1/3 of the Cool Whip, top with 1/3 cracked Heath bar and drizzle chocolate syrup.  Continue two more times so to have three layers.  

For the best results, refrigerate overnight to intensify the flavor.