Cinnamon Cheesecake Sundaes

Posted on April 27, 2011 by Ruthanne

Crispy shells covered in melted cinnamon and sugar hold a surprise- a rich and creamy cheesecake filling covered with your favorite sundae toppings!

INGREDIENTS:

  • 12 wonton wrappers
  • 1 c. sugar (divided)
  • 1 tsp cinnamon
  • cooking spray
  • 1 (8oz) package of Philadelphia Cream Cheese
  • 1 tsp. vanilla
  • 1 (8 oz) tub of Cool Whip
  • chocolate sundae topping (or any flavor you like!)
  • rainbow sprinkles 🙂

DIRECTIONS:

  • CUPS: Lay 12 wonton wrappers out on a flat surface
  • Spray both front and back sides of wrappers with cooking spray.
  • Mix 1/2 c. sugar with the cinnamon
  • Carefully coat each wonton wrapper in sugar and cinnamon on both sides.
  • Poke the wrapper down into a muffin cup that has also been sprayed with cooking spray.
  • Bake wrappers at 350 degrees for 6-8 minutes (check often) until golden brown on edges.
  • Remove from muffin tin and allow to cool on a plate.
  • FILLING:  Mix Philadelphia Cream Cheese with remaining 1/2 c. sugar until well blended
  • Add vanilla and blend well.
  • Stir in 1/2 of a container of Cool Whip and stir until smooth.
  • When cups are cool, spoon filling evenly into each cup (I used a Small Cookie Scoop to get the “ice cream” look)
  • Top with chocolate or other toppings.
  • Pipe or spoon remaining Cool Whip on the top and then decorate with sprinkles.
  • ENJOY!

Serves: 12

 

My thoughts:

I created this recipe for the 2011 Real women of Philadelphia cooking contest.  I love the challenge of these contests- they make me think outside the box!  I’ve made this recipe 3 times now and it turns out perfect every time.  What a fun little dessert!  Hope you get a chance to try it out and make the people in your life smile 🙂

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Turtle Cheesecake

Posted on April 21, 2011 by Ruthanne

This rich vanilla cheesecake is topped with a thick layer of soft caramel, smooth chocolate and pecans–YUM!

INGREDIENTS:

Cheesecake:

  • 9 oz. chocolate wafer cookies (I use animal crackers)
  • 1/4 c. margarine (melted)
  • 2 (8oz.) packages of Philadelphia Cream Cheese (softened)
  • 1/2c. sugar
  • 3 eggs
  • 2 c. white chocolate chips (melted)
  • 1 c. heavy whipping cream
  • 2 tbsp. margarine (melted)
  • 3 tsp. vanilla

Caramel Topping:

  • 32 Kraft caramels (unwrapped)
  • 1/2c. margarine
  • 1 can (14oz.) sweetened condensed milk

Chocolate Topping:

  • 1/4c. heavy whipping cream
  • 1/2c. semi-sweet chocolate chips
  • About 15 pecan halves.

DIRECTIONS:

  • Preheat oven to 325 degrees
  • Crush cookies into fine crumbs and add melted margarine.  Combine well and press into the bottom of a 9-Inch Springform Pan
  • Beat softened cream cheese with sugar until smooth.
  • Add eggs one at a time, beating in between each one.
  • Add remaining cheesecake ingredients, beating until smooth.
  • Pour into crust and allow to sit at room temp for 30 minutes.
  • Place on a cookie sheet and bake for 60 minutes,
  • Turn off oven, open oven door a little and allow to sit for another 30 minutes.
  • Remove from oven and run knife around edge of pan.  Remove edge of pan. 
  • Allow to come to room temperature (make toppings during this time)
  • CARAMEL: Put caramels, condensed milk and margarine into a saucepan and melt over medium heat, stirring constantly until smooth (6-8 minutes)
  • CHOCOLATE:  Put whipping cream into saucepan and heat just until bubbling at edges.  Turn heat off, add chocolate chips, cover and allow to sit for 5 minutes.
  • After 5 minutes, stir until smooth.
  • Pour caramel over top of cheesecake, smoothing to edges
  • Refrigerate about 10 minutes.
  • Pour chocolate over caramel and smooth into a center circle.  
  • Place pecan halves around edges and drizzle with any extra caramel you have (if desired)
  • REFRIGERATE cheesecake overnight before serving for best consistency. Remove bottom part of pan when cake is chilled.

My thoughts:

I made this for my friends Spencer and Rachel this weekend.  They are having a party to celebrate their baby’s 1st birthday!  HAPPY BIRTHDAY ASILINN!!!!!  

I haven’t made a cheesecake in awhile and I’ve missed it!  This cheesecake recipe is my staple recipe– the toppings and crust may vary, but the cheesecake recipe stays the same– I haven’t found another that I like better…  The caramel on this is THICK (you may want to half the recipe for it if you aren’t a huge caramel fan like I am).  This might seem like it’s a difficult recipe because of all the steps, but it really isn’t hard– start early in the evening though because its a process!  Hope you get a chance to try this!  ENJOY!   -r



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Caramel Coconut Cream Cups

Posted on April 17, 2011 by Ruthanne

These chewy coconut cookie cups filled with rich chocolate and fluffy cream cheese are topped off with soft caramel, chocolate and toasted coconut.  More than delicious, these are truly a unique dessert that will have all your friends and family wondering how in the world you made them!

INGREDIENTS:

  • 2 c.  yellow cake mix (any variety)
  • 2 c. crushed coconut cookies (I use WalMart brand)
  • 2 eggs
  • 1/2 c. vegetable oil
  • 1 c. shredded coconut
  • 1/4 c. whipping cream
  • 1/2 c. semi-sweet chocolate chips
  • 16 Kraft Caramels (unwrapped)
  • 7 oz. sweetened condensed milk
  • 1/4 c. margarine
  • 6 oz. Philadelphia cream cheese (softened)
  • 1/2 c. sugar
  • 4 oz. Cool Whip (refrigerator temperature)
  • 12 oz. Wilton Dark Candy Cocoa Melts

DIRECTIONS:

  • Preheat oven to 350 degrees
  • In a mixing bowl combine cake mix, crushed coconut cookies, eggs and oil.  Blend well.
  • Scoop batter evenly into 12 un-greased muffin tins, pressing it down with spoon.  Bake at 350 degrees for 15 minutes.
  • Spread coconut over a small cookie sheet and toast at the same time your cups are baking for 10 to 15 minutes (check often to prevent burning!)
  • While cookie cups bake, make your fillings:
  1.  Chocolate ganache:  Place whipping cream in a small saucepan and heat it over the stove until it just starts to bubble at edges (20-30 seconds).  Turn off heat, add chocolate chips, over and allow to sit on warm burner for 5 minutes.  After 5 minutes, stir until smooth.
  2. Caramel Sauce:  Place caramels, condensed milk and margarine in a saucepan and heat until caramels are fully melted and mixture is smooth (about 5 minutes)  stir constantly.
  3. Cream filling:  Combine cream cheese with sugar  until smooth.  Fold in Cool Whip.
  • Remove coconut from oven when it is a toasty brown.  Place in bowl to cool.
  • Remove cookie cups from oven.  They look like muffins at this point–using a tart shaper or the end of a wooden spoon, press the middles of the muffin in to form a cup shape. (NOTE:  because ovens vary in temperature, your cups may need to bake longer.  When you press the middle in it should look a little oily from the coconut oil in the cookies- but it should hold its shape–  if it’s doughy and wont stay pressed down, place it back in the oven for a few minutes.)
  • Tip the muffin pan over a clean counter to release the cups and carefully turn them all upright to cool.
  • Melt chocolate candy coating in microwave in 30 second increments, stirring between until smooth.
  • Dip the top edge of each cup into the chocolate and then sprinkle with toasted coconut.
  • Spoon chocolate ganache evenly into each cup.
  • Place cream filling in a large ziplock.  Cut one corner and pipe the cream evenly into each cup.
  • Spoon caramel sauce evenly over each cup.
  • Drizzle any left-over candy coating over each cup and top with remaining coconut.
  • Keep refrigerated until serving.
  • Makes 12 cups.

My thoughts:  I “invented” this recipe for Kraft using Philadelphia Cream Cheese.  It has some of my favorite flavor combinations– coconut, chocolate and caramel– amazing!  It is also a great texture combination: chewy, creamy crunchy….yum.  This is a fairly time-consuming recipe.  If you love baking it is FUN FUN FUN!!!!  (I’m actually a little addicted to making these!)  I can’t give it an “easy recipe” tag though– its just too involved.  If you get a chance to try these let me know what you think!  Enjoy!!!! r-



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Chocolate Easter Eggs with Peanut Butter Filling!

Posted on April 14, 2011 by Ruthanne

These chocolate eggs are filled with a creamy peanut butter mixture.  Fill your Easter baskets with this easy to make recipe!!!

INGREDIENTS:

DIRECTIONS:

  • Combine margarine with peanut butter and add powdered sugar until mixture is thick enough to be rolled and molded by hand.
  • Form eggs in any size (I use an egg-shaped 1/3 cup measuring spoon, but you can shape by hand in other sizes as well)
  • Melt chocolate in microwave in 30 second increments, stirring well in between until smooth.
  • Using a fork, dip peanut butter eggs into chocolate until completely covered and slide off fork onto parchment paper.  Allow chocolate to cool and harden.
  • Decorate as desired (drizzle with other colored chocolate, or sprinkle with spring candy…).

My thoughts:  This is my second year making these eggs as a fundraiser for missions trips at my church.  We have improved our technique for making these in large quantities and had a lot of fun this year.  These are HUGE peanut butter eggs.  I always warn people to not eat a whole one all at once!  The filling is so creamy and rich.  I hope you get a chance to try these out for YOUR Easter baskets!  Here’s some shots of our egg-making extravaganza:

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Chocolate Cheesecake Fudge!

Posted on April 11, 2011 by Ruthanne

If you like cheesecake and you like fudge, this is a perfect combination!  Plus, I am convinced this is the easiest fudge recipe EVER!!!!!!

INGREDIENTS:

  • 2 bags (11.5 oz each) semi-sweet chocolate chips
  • 1 tub (10 oz.) Philadelphia Original Favor Cooking Creme
  • 1 tsp vanilla
  • 1/2 c. finely chopped nuts

 

DIRECTIONS:

  • Melt chocolate in the microwave in 30 second increments, stirring well between until smooth.
  • Add cooking creme, vanilla and nuts and stir until well blended.
  • Pour into a 9×9 pan that has been lined with aluminum foil.
  • Refrigerate for about 40 minutes (until fudge is hard).
  • Remove from pan, peel away foil, cut and serve!!!

 

My thoughts:  I created this recipe for Kraft.  They sent me all of their flavors of cooking creme to experiment with before it was placed in stores.  This is one of the “Original” flavor recipes I made.  I LOVE how easy it is and I love the cream cheese flavor– it adds a unique twist to the basic fudge recipe.  This is a wonderful dark chocolate fudge- but if you want it sweeter just use milk chocolate chips instead!  ENJOY!!!!!!!   r-

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Coconut Carrot Cake Cookies!

Posted on April 9, 2011 by Ruthanne

Confession:  I hate carrot cake—HATE it.  But I love these cookies so much that I could eat a whole plate of them in one sitting- they are so moist and flavorful– and they use a cake mix which makes them really easy to make!

INGREDIENTS:

  • 1 box of Betty Crocker Carrot Cake Mix
  • 12 oz. Philadelphia Cream Cheese (divided)
  • 1/4c. margarine (plus an additional 2 tbsp)
  • 1 egg
  • 1/2 tsp. of coconut extract (divided)
  • 1/2c. oatmeal
  • 1c. confectioners sugar
  • 1/2c. Wilton White Candy Melts

DIRECTIONS:

  • Preheat oven to 350 degrees.
  • Cream together the 1/4c. margarine and 8 oz. of the cream cheese (the remaining will be used in the frosting).
  • Using a mixer, add in the egg and 1/4 tsp. of coconut extract (the remainder will be used in the frosting)
  • When the mixture is smooth, slowly add the cake mix until blended (batter will be very heavy)
  • Fold in oatmeal until well mixed.
  • Using a small cookie scoop, place scoops of batter on an un-greased cookie sheet about 2 inches apart.
  • Bake for 8 to 10 minutes.  About halfway through, pull the cookies out and gently flatten the tops with a finger and return to oven for remainder of time.
  • Cool cookies completely on parchment paper.
  • Make frosting: cream remaining cream cheese with 2 tbsp. of margarine and 1/4 tsp of coconut extract. Add confectioners sugar to a thick consistency.
  • To put together: turn one cookie bottom up, spoon or pipe a little frosting on it and top with another cookie.
  • If desired, melt some white chocolate and drizzle it over the top of the cookies.
  • Makes about 24 cookies.

My thoughts:  Mmmmm….I want to have some of these cookies now!  I am on a baking freeze because of a kitchen remodel, so I am pulling some recipes from the archives.  This recipe was inspired by my friend and coworker Tammy.  Her daughter requested carrot cake cookies for a bridal shower, and Tammy (an amazing baker!) created cookies very similar to this.  I rethought them a little and added coconut for a recipe contest on Real Women of Philadelphia (RWOP).  Whenever I make them people ask for the recipe.  They are a little time-consuming, but SO worth the extra time in the kitchen!!  I hope you love them!!  r-

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Caramel Chip Bars!!!

Posted on April 4, 2011 by Ruthanne

These chewy cookie bars are packed with 4 types of chips and a thick layer of soft caramel- YUM!!!

 

INGREDIENTS:

1 box of yellow cake mix

1/3c. oil

2 eggs

1c. each of white chips, semi-sweet chips, milk chocolate chips and butterscotch chips

1/2 c. margarine

32 unwrapped caramels

1 (14oz.) can of sweetened condensed milk

 

DIRECTIONS:

Preheat oven to 350 degrees.  Grease a 9x13pan.  Combine cake mix, oil and eggs.  Blend well and stir in all of the chips (mixture will be very thick).  Press half of the mixture into bottom of pan (it will press into a very thin layer).  Bake for 10 minutes.

While this is baking, in a medium saucepan, combine butter, caramels and condensed milk.  Cook over low/medium heat until melted and smooth (stir constantly!)  Spread caramel over partially baked cake mixture.  Top with remaining cake/chip mixture (it will not completely cover, but you can press the mixture flat with your fingers and lay it in sections over the caramel.  Bake and additional 25 to 30 minutes.  Cool 20 minutes.  Run knife around edges.  Cool completely before cutting. Makes about 20 bars.

 

My thoughts:  I’ve been making these bars for years and its fun to try them with different types of chips and flavors of cake mix.  These were inspired by a recipe given to me by a friend of a friend.  Her name is Lily and for years we called these Lily Bars in her honor :0)  They have evolved into this recipe (my personal favorite combination of ingredients) –but next time I am adding some coconut!  If you like experimenting with flavors, this is a perfect recipe for you!  Another note:  the caramel sauce used in this is SO good and wonderfully soft that I’ve incorporated it into many other desserts – so when you see this caramel appear in another post you’ll know– it all started here!   Have fun with this one– I hope you enjoy it!   -r

 


 

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Black-bottom Peanut Butter Cookies!

Posted on April 1, 2011 by Ruthanne

A new twist on the traditional peanut butter cookie!

INGREDIENTS:

DIRECTIONS:

  • Mix peanut butter, sugar and eggs together in a mixing bowl. Using a Large Cookie Scoop,  scoop batter onto cookie sheets and press with fork for surface design.   Bake at 350 degrees for 12-14 minutes.  Cool completely.
  • Melt chocolate candy melts in microwave in 30 second increments, stirring in between.
  • Spread parchment paper on a flat even surface
  • Spoon about 2 tsp of melted chocolate onto the parchment paper
  • Press a cooled cookie into the center of the chocolate.


  • Allow chocolate to cool and harden.  Drizzle chocolate over the top if desired.
  • When chocolate is cool and hard, peel cookies off the paper and serve!

Makes about 24 cookies.

My thoughts:  I love peanut butter cookies- and this recipe is incredibly simple (even kids would love making this!)  I had extra candy melts from another project and that was the inspiration for the “black-bottom” part of this cookie (that, and the fact that I am ADDICTED to Fudge stripe cookies!!!)  I wasn’t sure if the cookie and chocolate would stick together well- but they were inseparable!  The drizzle on top just adds to the gourmet feel of these cookies.  I hope you get a chance to try these– the “WOW’s” when you serve them are well worth the little extra time with the chocolate!  Enjoy!  r-


13 Comments

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Not Just ANY Old Peanut Butter Pie!

Posted on March 29, 2011 by Ruthanne

Craving peanut butter pie?  This one has a surprise- a layer of rich, smooth chocolate inside!  Quick and easy to make– its sure to become a family favorite!

INGREDIENTS:

  • 2c. of Nilla Wafers (crushed)
  • 1/4c. brown sugar (firmly packed)
  • 1/3 c. butter (melted)
  • 1/4c. heavy whipping cream
  • 1/2c. semi-sweet chocolate chips
  • 1c. creamy peanut butter
  • 8oz. Philadelphia cream cheese
  • 1/2c. sugar
  • 3c. Cool Whip topping

DIRECTIONS:

Preheat oven to 350 degrees.  Combine Nilla Wafers, brown sugar and butter to make crust.  Press mixture into the bottom and up sides of a 9 inch pie plate.  Bake at 350 for 8 minutes.

In a small saucepan, heat whipping cream until it starts to bubble at edges (20-30 seconds).  Turn off heat, but leave pan on burner.  Add chocolate chips to cream, cover and allow to sit for 5 minutes.  Stir until well blended and pour into bottom of crust.  Place crust in refrigerator until chocolate is completely cool.

Beat together peanut butter, cream cheese and sugar.  Gently fold in Cool Whip and spoon mixture into crust and spread evenly over chocolate layer.  Garnish as desired. (I drizzled melted chocolate onto parchment paper that was wrapped around a rolling pin to get these fun decorations)

Keep chilled until served.

My thoughts:  This is such a wonderful combination of ingredients!  The crust was an inspiration from an ice cream pie I made once.   Nilla Wafers have such a great flavor and hold together so well for this.  The chocolate layer was in a Paula Deen cookbook- but she just put chocolate chips in- which hardened into an un-cuttable layer.  Adding the whipping cream makes this layer more like fudge (a ganache, in fact).  The peanut butter filling is 100% Judy Schneider- I can’t improve on it, its such a yummy peanut putter filling!  In this case, it does indeed take a village of amazing cooks to make a pie!  Hope you love it!

3 Comments

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In the beginning…..there were chocolate chip cookies!

Posted on March 27, 2011 by Ruthanne

Everyone needs a great recipe for chocolate chip cookies.  For big chewy perfect-every-time goodness this is your recipe!

CHOCOLATE CHIP COOKIES

INGREDIENTS:

  • 2c. margarine (use tubs of Fleishmans for best results)
  • 2c. brown sugar
  • 1 1/2 c. sugar
  • 6 c. flour
  • 1/2 tsp salt
  • 3 eggs
  • 1 1/2 t. baking soda
  • 2 tbsp vanilla
  • 2c. (one bag) semi-sweet chocolate chips
  • 2c. (one bag) milk chocolate chips

DIRECTIONS:

Cream together butter and sugars.  Add the rest of the ingredients except for the flour and chocolate chips.

Add flour (batter will be fairly dry).  Fold in chocolate chips.  Drop using a Large Cookie Scoop onto cookie sheets.  Bake at 350 degrees for 12-14 minutes.

My thoughts:  I’m starting this blog at the request of many of you who ask for my recipes and ideas.  I hope this becomes an easy place for you to find fun and yummy things to bake for your family and friends that make them smile!   After all— that’s what baking is all about isn’t it?  This cookie recipe is one of my VERY favorite go-to recipes and by far my most requested recipe– so here you go!  ENJOY!!!!  *hugs* r-

 


46 Comments

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