Cabin Fever Desserts

Strawberry Cheesecake Chocolate Cookie Cups, recipe provided below (adapted from Life, Love, & Sugar)

Ingredients

  • Cookie Cup
    • 3/4 cup butter, room temperature
    • 1 cup sugar
    • 1 egg
    • 1 tsp vanilla extract
    • 1 1/4 cups all purpose flour
    • 1/2 cup cocoa
    • 1 tsp baking soda
    • 2 tsp cornstarch
  • Cheesecake filling
    • 12 oz cream cheese, room temperature
    • 2 1/4 cups powdered sugar
    • 5 tbsp strawberry puree

Directions

  • Coat cupcake pan with non stick cooking spray. Preheat oven to 350 degrees.
  • Cream butter and sugar together for 5-7 minutes, until light and fluffy.
  • Add the egg and vanilla and beat until well combined.
  • Add the dry ingredients to the wet ingredients and mix until smooth. Dough will be thick.
  • Makes balls of about 2 tbsp of dough. Press cookie dough in bottom and about 1/3-1/2 way up the sides of each cupcake cup, forming a cup shape.
  • Bake for 10-12 minutes.
  • Remove from oven and allow to cool for about 5 minutes, then remove to cooling rack to finish cooling. The centers should fall a bit while cooling, but if the centers aren't cupped enough to add filling, use the underside of a measuring tablespoon to press the center down a bit.
  • Once cookie have cooled, make the cheesecake filling. Combine the cream cheese, powdered sugar and strawberry puree until smooth. 
  • Pipe the cheesecake filling into the cookie cups and top with a fresh strawberry. Cookie cups should be refrigerated until served.

Mini Baileys Chocolate Cheesecake Trifles, recipe provided below (adapted from Life, Love, & Sugar)

Ingredients:

  • Cheesecake layer
    • 16 oz cream cheese, room temperature
    • 1/4 cup sugar
    • 1/4 cup cocoa (I used Hershey's Special Dark)
    • 4 tbsp Baileys
  • Whipped cream and cookies
    • 1 cup heavy whipping cream, cold
    • 2 tbsp Baileys
    • 1 1/2 tbsp cocoa
    • 3 tbsp powdered sugar
    • 15 Oreo cookies, crushed

Directions:

  • Beat cream cheese, sugar and cocoa together in a bowl until smooth.
  • Add Baileys and mix until well incorporated. Set aside.
  • In another bowl, whip heavy whipping cream until it starts to thicken.
  • Add Baileys, cocoa and powdered sugar and continue to whip until stiff peaks form.
  • To make the trifles, divide half of the cookie crumbs evenly between the four cups (or jars) and spread into an even layer in the bottom of the cups.
  • Pipe, or spoon, an even layer of cheesecake filling on top of the cookie crumbs in each of the four cups. You should only use about half of the filling.
  • Pipe, or spoon, an even layer of whipped cream on top of the cheesecake filling in each of the four cups.
  • Divide remaining cookie crumbs between the four cups and evenly distribute the second layer of crumbs on top of the whipped cream. You can keep a little bit of crumbs aside, if you want to use them to sprinkle on top of the finished trifles.
  • Pipe, or spoon, remaining cheesecake filling on top of cookie crumbs, distributing evenly between the four cups.
  • Top each trifle with a swirl of whipped cream and a few more cookie crumbs, if you kept some aside in step 8.
  • Refrigerate until ready to serve. I recommend setting them out for about 15 minutes prior to eating, so that they aren't too firm

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Nutella Cheesecake Chocolate Cookie Cups, recipe provided below (adapted from Life, Love, & Sugar)

Ingredients

  • Chocolate Cookie Cups
    • 3/4 cup butter, room temperature
    • 1 cup sugar
    • 1 egg
    • 1 tsp vanilla extract
    • 1 1/4 cups all purpose flour
    • 1/2 cup cocoa
    • 1 tsp baking soda
    • 2 tsp cornstarch
  • Nutella Cheesecake
    • 10 oz cream cheese, room temperature
    • 2 cups powdered sugar
    • 1 tsp vanilla extract
    • 3/4 cup Nutella
    • raspberries, for garnish, optional

Directions

  • Coat cupcake pan with non stick cooking spray. Preheat oven to 350 degrees.
  • Cream butter and sugar together for 5-7 minutes, until light and fluffy.
  • Add the egg and vanilla and beat until well combined.
  • Add the dry ingredients to the wet ingredients and mix until smooth. Dough will be thick.
  • Makes balls of about 2 tbsp of dough. Press cookie dough in bottom and about 1/3-1/2 way up the sides of each cupcake cup, forming a cup shape.
  • Bake for 10-12 minutes.
  • Remove from oven and allow to cool for about 5 minutes, then remove to cooling rack to finish cooling. The centers should fall a bit while cooling, but if the centers aren't cupped enough to add filling, use the end of a wooden spoon or the bottom of a tablespoon to press the center down a bit.
  • Once cookie have cooled, make the cheesecake filling. Blend the cream cheese, powdered sugar, vanilla and Nutella together until smooth.
  • Pipe or scoop cheesecake filling into cookie cups.
  • Top with raspberry, if desired.
  • Store in refrigerator.

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Red Velvet Cupcakes, recipe provided below (adapted from Sweet & Savory by Shinne)

Ingredients:

  • For cupcakes
    • 1 ½ cups (190gr) all-purpose flour
    • 1 cups (200gr) sugar
    • 1 tablespoons natural unsweetened cocoa powder
    • ¼ teaspoon salt
    • 1 large egg, at room temperature
    • 1/2 cup (120ml) vegetable oil
    • 3/4 cup (180ml) buttermilk, at room temperature
    • 1 tablespoon red food coloring
    • 1 teaspoon pure vanilla extract
    • ½ teaspoon baking soda
    • ½ teaspoon white distilled vinegar
  • For cream cheese frosting
    • 8oz (225gr) cream cheese, at room temperature
    • ¼ cup (55gr) unsalted butter, at room temperature
    • 2 cups (250gr) powdered sugar
    • 1 tablespoon heavy cream, or milk
    • 2 teaspoons pure vanilla extract

Directions:

  • Preheat the oven to 350 degrees F (175 degrees C). Line muffin pans with paper cupcake liners.
  • Whisk together flour, sugar, cocoa and salt. Set aside.
  • In a large mixing bowl, beat the egg, vegetable oil, buttermilk, red food coloring, and vanilla extract until well combined. Add the flour mixture and mix until smooth, about a minute.
  • In a small dish, mix together baking soda and vinegar. While the soda/vinegar mixture is bubbling, add it to the batter and mix well.
  • Using a large cookie scoop, fill the cups 2/3 of the way. Bake for about 18-20 minutes, or until inserted toothpick comes out clean. Cool the cupcakes for 5 minutes in the pan. Then transfer onto a wire rack to cool completely.
  • To make the frosting, beat butter and cream cheese on medium high speed until fluffy, about a minute. Add powdered sugar, heavy cream and vanilla extract. Beat on low speed for a minute. Then increase the speed to medium high and continue to beat until smooth and fluffy, about 3 minutes.
  • Transfer the frosting into a pastry bag and frost the cupcakes when they’re completely cooled.