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Mini Cookie Dough Cheesecakes

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These yummy little cheesecakes have chocolate chips in the crust and adorable little chocolate chip cookies baked right on the top.  A perfect mini party dessert!!

INGREDIENTS: (makes 12 mini cheesecakes)

  • 3/4 c. finely crushed graham crackers
  • 2 1/2 T. melted butter
  • 1/3 c. mini chocolate chips
  • 1 (8oz) bar of Philadelphia Cream Cheese (softened to room temperature)
  • 1/3 c. sugar
  • 1 egg
  • 1/4 t. vanilla
  • 1 tube of refrigerated chocolate chip cookie dough (I use Pillsbury)

DIRECTIONS:

  • Preheat oven to 325.
  • Open tube of cookie dough and using a small melon baller or Mini Cookie Scoop make 12 small cookie balls (about an inch in diameter) and set aside. (You will not use much of the dough for this recipe- which means you can make cookies later!!!)
  • Combine graham cracker crumbs with butter and mix well.
  • Add mini chips, and when well combined, evenly divide into a Mini Cheesecake Pan (make sure you place your metal disks in each cup first!)
  • Press crumbs into bottom of each cup using a Mini Tart Shaper
  • Combine softened cream cheese with sugar and add egg and vanilla.  Beat until smooth.
  • Evenly divide batter into each of the 12 mini cheesecake cups.
  • Place pan on a cookie sheet and bake at 325 degrees for 30 minutes.
  • Remove pan from oven and gently place one cookie dough ball on the top of each mini cheesecake.
  • Return pan to the oven for 10-12 minutes- until cookies are baked on the top of each cheesecake and starting to brown.
  • Remove from oven and cool completely.
  • Refrigerate overnight, remove from pan and ENJOY!!

My thoughts:  It took me two tries to get the cookie dough to bake on the top all cute and pretty.  Its all in the timing.  My first attempt at this recipe, I put the cookie dough on top before the cheesecake was baked.  The cookie dough sank and pushed the cheesecake batter right over the top of the pans, leaving a huge mess!  Putting the dough on near the end of baking worked perfectly.  Lesson?  When at first you don’t succeed, try again! (also, stock up on cream cheese when it is on sale so it doesn’t cost a fortune to experiment!)  I really hope you love these yummy little treats!  Enjoy!!  -r

Creamy Coconut Cheesecake

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Chewy layers of coconut covered in dark chocolate cheesecake make this dessert irresistible!

A few months ago I made coconut macaroons– yum. I love coconut. I kept thinking that the macaroons would be good with chocolate. I used Nestle’s new Dark Chocolate Morsels in a Triple chocolate cheesecake a few weeks ago and decided then and there that the dark chocolate cheesecake would be perfect with the coconut macaroons. I didn’t get too creative with this recipe- I just used the coconut macaroon recipe and spread it in the bottom and used the dark chocolate cheesecake recipe over the top—-fingers crossed and YUM! It worked wonderfully!

This recipe is not hard, but it is going to take you some time, so you will want to make it ahead.

INGREDIENTS:

  • Oreos (2 to 2 1/2 cups, finely crushed)
  • 1/4 c. butter (melted)
  • 2 egg whites (beaten until soft peaks form)
  • one (14oz.) bag of sweetened shredded coconut
  • one can of sweetened condensed milk
  • 2 (8oz.) packages of Philadelphia Cream Cheese (softened)
  • 1/2c. sugar
  • 3 eggs
  • 2 c. Nestle Dark Chocolate Morsels (melted)
  • 1 c. whipping cream
  • 3 t. vanilla

DIRECTIONS:

  • Finely crush Oreos and mix with melted butter. Press into bottom of a 9-Inch Round Springform Pan.
  • In a medium bowl combine egg whites, coconut and sweetened condensed milk. Press this macaroon mixture gently over the top of the crust (if you are too vigorous in spreading this it will pull up your Oreo crust).
  • In a large bowl, cream together cream cheese and sugar.
  • Add eggs one at a time, beating with mixer between each egg.
  • Add remaining ingredients and beat until smooth.
  • Pour over coconut layer.
  • Set springform pan on a cookie sheet and allow batter to settle at room temperature for 30 minutes (this will help prevent cracks). Preheat your oven to 325 degrees at this time.
  • Bake cheesecake at 325 degrees for 1 hour. At one hour, turn oven off, crack open the oven door and allow cheesecake to sit in oven for another 30 minutes.
  • Remove cheesecake from oven and cool at room temp for 30 minutes.
  • Carefully run a sharp knife around the edge of the springform pan to loosen the edges (I found that this cheesecake tended to stick on the edges just a little because of all that gooey coconut- you might want to try a little parchment paper on the sides and bottom to make it easier.)
  • Remove edges of pan and allow cheesecake to set until it is room temperature.
  • Refrigerate overnight before serving.
  • Serve with some whipped cream or sprinkle with coconut….yum!

My thoughts: They have a cheesecake at The Cheesecake Factory called Coconut Cream Pie Cheesecake and I LOVE it. Originally I thought I would try to copy it exactly, but the chocolate cheesecake is SO much better than vanilla. I didn’t top this cheesecake with any fancy chocolate or drizzles because it is already SO rich…but you certainly could top this with a ganache- or even a caramel sauce. (Especially if your top cracks a bit and you want to hide that). All of my other cheesecake recipes have toppings on them if you need some topping inspiration 🙂 Enjoy! -r

Peanut Butter Cup Cheesecake

Creamy peanut butter piled high on rich dark chocolate cheesecake makes this dessert absolutely decadent!

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. dark chocolate chips (melted)
  • 1 c. heavy whipping cream
  • 2 tbsp. margarine (melted)
  • 3 tsp. vanilla

Chocolate Topping:

  • 1/4c. heavy whipping cream
  • 1/2c. semi-sweet chocolate chips

Peanut Butter Topping:

  • 1/2c. heavy whipping cream
  • 1c. peanut butter baking chips

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)
  • PEANUT BUTTER: Put whipping cream into saucepan and heat just until bubbling at edges.  Turn heat off, add peanut butter chips, cover and allow to sit for 5 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 both until smooth.
  • Pour peanut butter over top of cheesecake, smoothing to edges
  • Refrigerate about 10 minutes.
  • Pour chocolate over peanut butter and smooth into a center circle.  
  • Decorate as desired.
  • REFRIGERATE cheesecake overnight before serving for best consistency. Remove bottom part of pan when cake is chilled.

My thoughts: This is my dessert contribution for Thanksgiving dinner tomorrow.  My family is starting to get used to getting desserts that already have a piece cut out- for photo purposes of course!  I’m also bringing broccoli (lest you think I am truly the most unhealthy person in the universe!)  I’ve made this cheesecake for years and it always is just soooo creamy and smooth.  So here’s my little Thanksgiving treat for you my faithful readers!!  I’m very thankful for YOU and all of your encouragement in this crazy new venture in my life!  HAPPY THANKSGIVING!!!!!!

one. last. bite………

Mocha Cheesecake Tart (gluten free!)

A little slice of happiness!!!

This recipe was created by myself and my gluten-free friend Brie.  It was an experiment and we LOVED it (mostly)…Our only mistake was adding too much coffee to our topping– and I am fixing the recipe to correct that!  If you LOVE coffee, add more (I LOVE coffee, so I thought the tart was perfect– but it is 11pm and I am still going strong…so maybe less is better!)

Brie is a photographer…so this post will be filled with her fun photos of the process!

My fun friend Brie!

INGREDIENTS:

Crust:

  • 2 1/2 cups of crushed graham cracker crumbs (gluten free!!!!)
  • 1/3 c. margarine
  • 2 T. sugar

Tart filling:

  • 1 box of PHILADELPHIA cream cheese- softened
  • 1/2c. sugar
  • 1/4 c. cocoa powder (Nestle)
  • 1 t. vanilla
  • 1 tub (8 oz) Cool Whip- thawed
  • 1/2c. mini chocolate chips (Nestle are gluten free)

Topping:

  • 1c. heavy whipping cream
  • 1T. instant coffee granules
  • 1/4 c. powdered sugar (check ingredients- I used Wal-mart brand and no gluten!)

DIRECTIONS:

  • Preheat oven to 350 degrees
  • Mix crushed grahams with sugar and melted butter.
  • Press into an 8 inch tart pan.
  • Place on a cookie sheet and bake at 350 degrees for 12-14 minutes- until edges are firm and crispy.
  • Remove from oven and cool completely.  Remove out tart ring.
  • Mix coffee granules in whipping cream and allow to sit for about 10 minutes. (If you don’t like coffee, just skip this step and make topping by whipping cream and powdered sugar without the coffee granules!)

Whipping cream plus coffee!

  • In a large bowl, cream together cream cheese, sugar, cocoa and vanilla until smooth.

Adding vanilla to the rich chocolatey goodness!

  • Fold in Cool Whip and blend until smooth.
  • Mix in mini-chocolate chips (saving a few for the top).
  • Spread in cooled tart crust.

Spread the filling into the crust…

yum!

  • In medium bowl, mix whipping cream/coffee blend with powdered sugar and whip on high until stiff peaks form.
  • Spread over top of tart and sprinkle with a few mini- chocolate chips.
  • Serve immediately if you want– or keep refrigerated until use.
  • Take pictures!!!! 🙂

Give me all your chocolate chips and nobody gets hurt…..!

My thoughts– YUM!!!!  Rich and creamy and I LOVED the gluten free crust (I would use it again for the flavor and consistency- and I’m not on a gluten free diet).  I really would use just whipped cream next time and skip the coffee altogether though- I think the two layers clashed in color- lol!  Really though– suprise your friends who have to be gluten free with this pie– they will love you for it!!!

Pumpkin Roll

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This recipe is 100% mom.  She has made this pumpkin roll for years- usually at Christmas.  I hate (despise, loath) pumpkin in any edible form (I prefer them carved into jack-o-lanterns on the porch…).  So this recipe is for all the people who say mom’s pumpkin roll is the MOST amazing dessert ever– I will take your word for it- I didn’t even lick the spoon!

INGREDIENTS:

Roll:

  • 2/3 cups pumpkin
  • 3 eggs
  • 1 cup sugar
  • 3/4 cup flour
  • 1/2tsp. cinnamon
  • 1 tsp. baking soda

Filling:

  • 8 oz. brick of Philadelphia cream cheese (softened)
  • 1 cup powdered sugar
  • 1 tsp. vanilla
  • 2 tsp. margarine

DIRECTIONS:

  • Grease a jelly roll pan.  Put wax paper on bottom and grease the wax paper.
  • Preheat oven to 375 degrees.
  • Mix together all of the roll ingredients, adding the flour, cinnamon and soda last.  Blend well.
  • Pour batter into pan over greased wax paper and spread evenly to all sides.  Tap pan on counter to settle batter and get air bubbles to top.
  • Bake at 375 degrees for 15 minutes.
  • Remove from oven and immediately -with wax paper on- roll pumpkin cake up from short end of pan to short end of pan (you will probably burn your fingers a little- I usually do!) Roll this up in a clean towel to hold it tightly together.

  • Refrigerate for 1 hour.
  • While roll is chilling, make filling:
  • Cream together softened cream cheese and powdered sugar.  Add vanilla and margarine and mix until smooth and creamy.
  • After one hour, remove roll and unroll it carefully.
  • Spread filling over top of opened roll and then re-roll this up *removing the wax paper as you roll*

  • Place this back in the refrigerator for about 4-6 hours minimum.
  • Sprinkle with powdered sugar or decorate as desired.
  • Before serving, slice into beautiful spirals!  Enjoy!

 

 

 

 

My thoughts: Even though I’m not a fan of pumpkin, I AM a fan of desserts that make you say “wow” when you see them– this qualifies– I think its just so pretty and fun (and it is NOT hard to make!!!)   Now if I could just make it chocolate instead of pumpkin…hmmm….. 🙂

Strawberry Lemonade Layer Cake!!

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Moist strawberry cake layered with a rich lemonade cream filling.  Introducing summer——on a plate!

INGREDIENTS:

  • One box of strawberry cake mix (plus oil, water and eggs as directed on box)
  • 8oz. Philadelphia Cream Cheese (softened to room temp.)
  • 1 packet (0.23oz.) of Kool-Aid Lemonade
  • Yellow food coloring gel (as desired for color)
  • 2cups Jet-Puffed Marshmallow Creme
  • 8 oz. Cool Whip Topping
  • Fresh strawberries to garnish.

DIRECTIONS:

  • Make cake according to box and bake in 2- 9 inch round cake pans as directed.  Turn finished cakes over on cake racks and allow to cool completely.
  • Cream together cream cheese, lemonade and yellow food coloring until smooth.
  • Mix marshmallow creme in and then mix in Cool Whip until completely smooth.  Refrigerate until cake is cooled and cut.
  • Cut each cake layer in half.
  • Alternating layers of cake with layers of filling, assemble cake.  End with layer of filling.
  • Top with sliced strawberries.
  • Refrigerate and serve chilled.


My thoughts: YUM!!!!!  I’m a little obsessed with the filling I used in those confetti cups a few weeks back.  This lemonade filling is similar- but has more Cool Whip to make it light and fluffy.  I’ve never made a strawberry cake mix before– it is SO GOOD!  I love that this recipe uses a cake mix- it makes it a VERY easy and quick recipe that looks so fancy and fun!  I think you could drizzle some white chocolate over this and make it over-the-top fancy.  I really hope you enjoy this recipe— I’ve gotta have a piece –ready….set….GO!


Want to see more pictures of this cake done as a birthday cake?  The filling is made just a little thicker so that the entire cake can be frosted.  Just click here.  Enjoy!

 4-17-12: I love it when people try recipes I’ve posted and take pictures of the process- check out how “Don’t fight the Apple” made this recipe into yummy jar cakes to send to her boyfriend overseas!  Great idea!!

4-23-12: Or check out the tips and beautiful photos taken at Jam Hands.

Try some other fun strawberry desserts at Easybaked~ just click on an image to be taken to the recipe!

Strawberry layer cakeStrawberry Cookies with Sweet Tart FrostingStrawberry Lemonade Cupcakes!!!!Chocolate covered strawberry Cake roll!!

Toasted Coconut Cheesecake Bonbons

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I just found out that the word bonbon comes from the French word bon which means “good”…so these are goodGOOD!!!! (GOOOOD!) With toasted coconut on the outside and chewy coconut and cream cheese on the inside they couldn’t get any better! Oh- wait—yes they can!  Bite into one of these bonbons and you’ll find creamy dark chocolate and almonds inside!  YUM!

INGREDIENTS:

  • 1 bag (24-30 pieces) of Dove chocolates (dark chocolate with almond)
  • 8 ounces of Philadelphia Cream Cheese
  • 12 ounces (one bag) of white chocolate chips
  • 1 tbsp of coconut extract
  • 2 cups of all-purpose flour
  • 5 cups of shredded sweetened coconut (divided)
  • 1/2 cup of butter (melted)

DIRECTIONS:

  • Preheat oven to 350 degrees.
  • Unwrap all of your chocolates.
  • Soften Philadelphia Cream Cheese in the microwave for about 30 seconds- until it is warm and smooth after stirring.
  • Melt white chocolate chips in the microwave in 30 second increments, stirring in between until they are melted and smooth.
  • Add softened cream cheese to the melted white chocolate and stir well.
  • Stir in coconut extract.
  • Add flour and mix until it forms a thick, sticky dough.
  • Fold in 3 cups of coconut.
  • Using your hands, take about 2T of dough, press it into your palm, place a chocolate in the center and wrap the dough completely around it.
  • Smooth the dough by rolling it a little between your hands and set it on an un-greased cookie sheet. Repeat this process with remaining dough and chocolates.
  • Brush melted butter over tops of cookies and press remaining coconut on the tops and sides of the cookies.
  • Brush the coconut topping with butter and place in the oven.
  • Bake at 350 degrees for 10-12 minutes. If coconut is not sufficiently toasted on the tops of the cookies at this point, turn your broiler on high and finish toasting it. (This will happen quickly under the broiler, so keep an eye on them!).
  • Remove cookies from the cookie sheet and place on parchment paper to cool. They can be served warm or cooled to room temperature first– either way they are delicious!

My thoughts: mmmm…..I love these!  I created this recipe for Real Women of Philadelphia and it took me awhile to decide which chocolate to use in the middle and how to get the cookie part to taste REALLY coconutty (I just made that word up!)  These cookies remind me of the Chocolate Coconut Cream Cheesecake at the Cheesecake Factory– seriously one of my favorite desserts and now in cookie (BONBON!!) form 🙂  ENJOY!

I shared this recipe on these wonderful blogs:

Confetti Cups!!!

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Chewy “confetti” cookie cups are filled to overflowing with a tart blue raspberry lemonade cream. This is a kid-friendly, fun recipe that can double as a refreshing summer dessert for all ages!
INGREDIENTS:
  • 1 tube (18 oz.) of Pillsbury refrigerated sugar cookie dough
  • 2  1/2 cups of Fruit Loops
  • 8 oz. of PHILADELPHIA cream cheese (room temp)
  • 1 packet (0.23oz.) of Kool-Aid (Ice Blue Raspberry Lemonade)
  • 2 cups of Jet-Puffed Marshmallow Creme
  • 8 oz. Cool Whip Topping
DIRECTIONS:
  • Preheat oven to 350 degrees
  • Place 2 cups of Fruit Loops in a zip-top bag and roll then into crumbs using a rolling pin.
  • Place cookie dough into a mixing bowl and add Fruit Loop crumbs.  Using hands, mix together until well-blended.
  • Scoop cookie dough into a greased muffin tin, evenly dividing the dough between all 12 cups.
  • Bake cookie dough at 350 degrees for 12 minutes (or until browned around edges).
  • Remove from oven and allow cookies to sit in pan and firm up for about 3-5 minutes.
  • Run a small knife around the edges of each cup before popping it out and putting it on a plate.
  • Using a mini-tart shaper or the end of a wooden spoon, press the center of each cookie in to form a cup.
  • Chill cups until they are no longer warm to the touch (about 10 minutes)
  • For filling:  Cream together cream cheese and Kool-Aid until completely blended.
  • Add Marshmallow Creme and mix thoroughly.
  • Add 1 cup of Cool Whip and mix until smooth and creamy.
  • Place filling in a large zip-top bag and clip a corner.
  • Pipe filling evenly into each cookie cup.
  • Place about 1 c. of Cool Whip into a zip-top bag, clip a corner and pipe this on top of the filling.
  • Crush remaining 1/2 cup of Fruit Loops and sprinkle over the top.
  • Serve immediately or freeze and serve chilled.
My thoughts:  After making my Fruit Loop Pie for Real Women of Philadelphia and realizing that I couldn’t enter it into the contest because of the length of time required for the filling to set up I obsessed over how to make it work so I could use this filling (it is SO incredibly good!!!!!)  I knew the filling would work great in a cup and incorporating the cookie dough makes it quick and easy…I think I like these better than the original Fruit Loop Pie crust!  Individual desserts are just so fun!  ENJOY!!!


Chocolate-covered Strawberry Cheesecake!!

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White chocolate cheesecake covered with chocolate dipped strawberries??? I’ll have some of that! (in fact I went off my diet and did– just a little….)  This is my standard cheesecake recipe with a twist- it’s surrounded by Nilla Wafers and topped with loads of dipped strawberries!  Fun and fancy- you will impress your guests with this cheesecake!

INGREDIENTS:

Cheesecake:

  • 9 oz. chocolate wafer cookies (I use animal crackers)
  • 15-20 Nilla Wafers
  • 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

Toppings:

DIRECTIONS:
Cheesecake:
  • 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
    .
  • Gently press Nilla wafers upright along the edges of the crust.
  • 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 cheesecake to come to room temperature and then refrigerate overnight.
Toppings:
  • CHOCOLATE:  Put 1/2c. 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 over top of cheesecake and allow this to harden.
  • STRAWBERRIES: Take the top off each strawberry and wash well.  Allow these to dry completely on paper towel.
  • Melt both dark and white chocolate candy melts in the microwave in 30 second increments, stirring in between until completely melted.
  • Gently dip strawberries in chocolate (half in dark and half in white).  Use a fork to drain away excess chocolate and set on parchment paper to harden.
  • Put remaining melted chocolate in ziplock bags.  Clip a corner and drizzle each strawberry with its opposite color.
  • Allow these to completely harden.
  • Add powdered sugar to remaining cup of  whipping cream and whip with mixer (you could use Cool Whip to save time on this part).
  • Spoon whipped cream into a zip-lock bag with a decorative tip added into one corner.
  • Gently place hardened dipped strawberries on cheesecake.
  • Pipe whipped cream around edges and between berries.
  • Keep chilled.  Serve the same day as you place the berries (they will eventually get “soggy”  if they sit too long.
  • ENJOY!!!
My thoughts:
This is the only recipe I’ve ever won a contest with.  Two, in fact!  The 1st was a recipe contest through our local newspaper.  The second was a contest with Ferrara Pan Candy Company.  It isn’t a recipe thats quick and easy, but it’s fun to make and sure to impress!!!  Here’s a couple of tips:  Get more than enough strawberries- you want similar sizes and you will need to go through a few to find enough of the same size.  Start placing the strawberries in the middle with the largest.  The smaller berries are easier to squeeze in around the edges 🙂  Enjoy!!!  r-
This recipe was shared on these wonderful blogs:

Peanut Butter Fudge Cookies

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Fudgy bonbon cookies

These decadent fudge cookies are filled with creamy peanut butter…the secret ingredient?  Philadelphia Cream Cheese!  You’ll have a hard time deciding if you are eating candy or a cookie- so you’ll have to eat another of course- to help you decide!

INGREDIENTS: (makes 25-30 cookies)

DIRECTIONS:

  • Soften Philadelphia cream cheese in microwave until completely smooth.
  • Melt chocolate chips in microwave in 30 second increments, stirring well in between.
  • Add cream cheese to melted chocolate and blend well.
  • Add flour and stir into a thick dough consistency.
  • Flatten about 1 T. of dough in your palm, place a peanut butter cup in the center and gently wrap the dough around the cup until it is completely covered.
  • Roll cookie into a ball and place on an un-greased cookie sheet.
  • Bake cookies at 350 degrees for 10 minutes.
  • Remove warm cookies from cookie sheet and place on parchment paper.
  • To decorate: melt candy melts in the microwave in 30 second increments, stirring in between.
  • Dip 1/2 of each cookie into the white chocolate and set on a fresh piece of parchment paper.
  • Drizzle dark chocolate over the top of each cookie and allow toppings to harden (you can refrigerate to speed this process along!)

My thoughts:  This is another recipe submission for Real Women of Philadelphia- this community brings out my very best creativity- love it!  I think you will love these cookies- they are fun to make and SO fun to eat!!! YUM!!

 

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