Yesterday marked the final day of midterm exams for me and what a truly lovely day it was!
Mind you I have a bunch of assignments with due dates quickly approaching. Oh, and have I mentioned its Halloween this weekend? Halloween weekend, to be more accurate. I mean between the ridiculous costumes, the parties and the assignments, you can easily see how I have my hands tied up. Absolutely no time to goof around! No one said it was going to be easy. Sigh. It's a hard knock life for us.
Anyways, I am here to announce that I am back to living the sweet life!
In other words, say hello to my Oreo Cheesecake Cupcakes.
Yes. That's right. Cookies and cream. Absolute deliciousness in a little paper cup with a whole Oreo cookie at the base of each and every cupcake for a super big crunch in every bite.
It's Modern Family night tomorrow and as per every week my sister's boyfriend will be joining me for some comedic relief. And what is a TV night without a 3000 calorie snack? Unheard of! Thats what.
“The only time to eat diet food is while you’re waiting for the
steak to cook.”- Julia Child
steak to cook.”- Julia Child
Martha Stewart's Cookies and Cream Cheesecakes Recipe
Makes 30 (I halved the recipe and it was plenty)
Ingredients:
42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
2 pounds cream cheese, room temperature
1 cup sugar
1 tsp vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt
1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.
3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.
4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.
Makes 30 (I halved the recipe and it was plenty)
Ingredients:
42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
2 pounds cream cheese, room temperature
1 cup sugar
1 tsp vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt
1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.
3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.
4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.
They look so delicious! What an amazing way to celebrate the end of midterms :) nomnomnom
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ReplyDeleteI still have more! Don't you worry
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