Tag: oz

Hot Fudge Sundae Cheesecake Bars

The only thing better than a hot fudge sundae is a hot fudge sundae cheesecake bar! All your favorite sundae toppings piled on top of a sweet, delicious cheesecake square. Just perfection! These are very easy to make and the cheesecake can be made a day or two ahead of time simplifying your life as a hostess!

Hot Fudge Sundae Cheesecake Bars

Ingredients

CRUST:
3 cups of graham cracker crumbs
1 cup sugar
16 T. melted butter
cheesecake
3 (8 oz.) packages cream cheese, softened
1 cup sugar
2 Tablespoons flour
3 eggs
8 oz. sour cream
1 Tablespoon vanilla
Topping
whipped cream
hot fudge
cherries
sprinkles

Instructions

Crust
Stir all together and press into a 9×13 pan lined with nonstick foil.
Bake at 350 for 7 minutes. Cool
cheesecake
Cream the sugar, cream cheese, and flour with an electric mixer on medium until light and fluffy.
On medium low, add eggs one at a time, mixing well with each addition.
Add sour cream and vanilla and mix until just combined.
Pour on prepared crust and bake at 350 for 30-35 minutes.
Cool completely and chill a few hours.
Cut into bars and top with hot fudge, whipped cream, sprinkles and cherries!

3.4.3177

Hot Fudge Sundae Cheesecake Bars

The post Hot Fudge Sundae Cheesecake Bars appeared first on Hugs and Cookies XOXO.

Cherries and Cream Cheesecake Bars

Cherries and cream cheesecake bars are the perfect dessert for any occasion. These are easily made with a yummy graham cracker crust that can be thrown together in under 5 mins. Add a creamy cheesecake layer, some cherries, cream and you have a crowd pleasing winner! You can even get creative and switch up the fruit toppings!

Cherries and Cream Cheesecake Bars

Ingredients

CRUST:

3 cups of graham cracker crumbs
1 cup sugar
16 T. melted butter

cheesecake

3 (8 oz.) packages cream cheese, softened
1 cup sugar
2 Tablespoons flour
3 eggs
8 oz. sour cream
1 Tablespoon vanilla

Topping

1 can cherry pie filling and whipped cream in piping bag

Instructions

Crust

Stir all together and press into a 9×13 pan lined with nonstick foil.
Bake at 350 for 7 minutes. Cool

cheesecake

Cream the sugar, cream cheese, and flour with an electric mixer on medium until light and fluffy.
On medium low, add eggs one at a time, mixing well with each addition.
Add sour cream and vanilla and mix until just combined.
Pour on prepared crust and bake at 350 for 30-35 minutes.
Cool completely and chill a few hours.
Cut into bars and top with cherries and a dollop of whipped cream.

3.4.3177

The post Cherries and Cream Cheesecake Bars appeared first on Hugs and Cookies XOXO.

Sweet Potato Soufflés – Even Easier Than Easy

Soufflés have always had the reputation for being a difficult, and temperamental thing to make, which I’ve never really understood. As long as you can manage to whip some egg whites, and fold them into your batter without knocking all the air out, there’s really not much that can go wrong.

And that’s with the traditional method, which requires making a saucy base first. These soufflés are even easier than that, since mashed sweet potato is the base. I like to microwave my sweet potatoes, mostly because it’s faster, but you can certainly roast them in a 375 F. oven instead. Just prick them as shown, and bake for as long as it takes to get them very soft. I’d love to give you a time, but that depends on the size.

I kept these very plain, so as not to distract you, but you can add all sorts of things. Cheese, bacon, and herbs, just to name a few. And that’s for savory applications, since these will also shine as a dessert. Just add some maple syrup or brown sugar to the mashed potatoes, to taste, along with appropriate spices, like cinnamon, nutmeg, and allspice, and you’ll be in for quite the seasonal treat. But, no matter how you flavor these, or which course you serve them, I really do hope you give them a try soon. Enjoy!

Ingredients for 4 to 6 Sweet Potato Soufflés:

2 teaspoon room temp butter to grease ramekins (mine were 5 oz. size)

4 large room temperature eggs, separated

1 cup mashed sweet potatoes

1 teaspoon kosher salt, or to taste

pinch of cayenne

1/4 cup milk

crispy fried sage leaves to garnish, optional