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#Recipe: Simple Kid Friendly Mini Oreo Cheesecakes

Thank you for visiting A Few Fries Short. I will be closing this blog down in time. I hope you will visit me and enjoy all of the recipes to follow on DelightfulChaos.com

]]> http://www.afewfriesshort.com/recipe-simple-kid-friendly-mini-oreo-cheesecakes/feed/ 2 http://www.afewfriesshort.com/apple-pear-crumble/#utm_source=rss&utm_medium=rss&utm_campaign=apple-pear-crumble http://www.afewfriesshort.com/apple-pear-crumble/#comments Tue, 08 Apr 2014 04:10:13 +0000 Toni-Lynn http://www.afewfriesshort.com/?p=2085

Recipe Compliments of Produce For Kids
Serves 6
Preparation Time: 30 minutes

Ingredients:

• 3 pears, peeled, cored, sliced
• 2 apples, peeled, cored, sliced
• 1 cup rolled oats
• ⅔ cup brown sugar
• ½ cup whole wheat flour
• 6 Tbsp. unsalted butter
• ¼ tsp. allspice
• 2 Tbsp. orange juice
• ¼ cup caramel dip

Directions:

1. Preheat oven to 375°F.
2. Lightly butter 8×8-inch baking pan, dust with flour. Cover bottom of baking dish with pears and apples.
3. Blend oats, brown sugar, flour, butter and allspice with electric mixer until it binds and is coarse. Crumble mixture over the pear and apple slices. Sprinkle with orange juice.
4. Bake 30 – 35 minutes or until golden brown and fruit is soft. Drizzle with caramel dip.

Nutrition Information:

Apple Pear Crumble Calories 417, Fat 12.54g, Protein 6.43g, Carbohydrate 85.72g, Fiber 7.66g, Cholesterol 30mg, Sodium 57mg, Calcium 61mg, Vitamin A 431 IU, Vitamin C 10.37mg, Iron 2.22mg

The other day while wandering around on Twitter, I received a tweet from the DELICIOUS Tweeps at @HersheysKisses.

I don’ t know how or why they tweeted to me but I always love when one of my favorite Brands finds me before I find them! I used to go to Hershey Park every year for my birthday when I lived in Pennsylvania. I miss that so much now that I am in Ohio! Anyway…..They sent me this amazing cookie recipe and I had to pass it along. How can you not love cookies and chocolate at that! Give these babies a try and tell them (and me!) what you think!

Ingredients

• 2 1/4 cups all-purpose flour
• 1/3 cup Hershey’s Cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter or margarine, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup chopped nuts (optional)
• 2 cups (12 oz. pkg.) Hershey’s Special Dark Chocolate Chips or Hershey’s Semi-Sweet Chocolate Chips

Directions

• Heat oven to 375°F.
• Stir together flour, cocoa, baking soda and salt.
• Beat butter, granulated sugar, brown sugar and vanilla in large bowl on medium speed of mixer until creamy.
• Add eggs; beat well.
• Gradually add flour mixture, beating well.
• Stir in chocolate chips.
• Add nuts, if desired.
• Drop rounded teaspoons on to an ungreased cookie sheet.
• Bake 8 to 10 minutes or until set.
• Cool slightly; remove from cookie sheet to wire rack. About 5 dozen cookies.

Source

Disclosure: This is a personal post because I just felt like doing one. Not because I was asked to, paid to or given anything. That is still allowed right?

Photo courtesy of EatDrinkManWomanDogsCat.com

It’s the holiday season and we find ourselves making many recipes that call for sweetened, condensed milk. If you find yourself out , don’t panic or rush out to the store… it’s no problem. Make your own!  It’s easier than one might think.

Mix 6 cups of whole milk with 4 1/2 cups of sugar, 1 stick of butter and 1 vanilla bean (or 1 tablespoon of vanilla). Cook over medium heat, reducing liquid for 1 hour. Stir occasionally and cool. It makes about 4 and 1/2 cups. You can cover and store this in the refrigerator for several weeks. You can also cut this recipe in half if you need it to use right away.

THIS POST HAS BEEN RELOCATED

http://delightfulchaos.com/recipe-fast-easy-mini-monkey-bread/

I will post more this week on Spencer’s Cake! Happy Birthday to my “baby”!

A few days ago I told you about participating in a 3T Throwdown. Head over to Food (Just Sayin’) and Shin Dig It to see how Toni and Tonya did! Mine didn’t come out like it was supposed to. My “lava” was “lava rock”. It wasn’t hard just solid. My recipe called for custard cups instead of ramekins. Mine were Pyrex and most ramekins are ceramic. I believe this was where the cooking time differed. I baked it the least amount of time. Here is the recipe and my results for the contest. If you try it please let me know how yours turns out!

Are you a Brand or representing PR Agency? Want to challenge me with your products? Shoot me an email with “Food Challenge!” in the subject line!

Ingredients:

• 2/3 cup Dark Chocolate Chips
• 1/4 cup Land O’ Lakes Butter with Olive Oil
• 3 ounces of Cream Cheese, softened
• 1 tsp Vanilla
• 1/3 cup Dark Brown Sugar, firmly packed
• 3 eggs
• 1/4 cup Flour

Directions:

• Butter (4) six ounce Ramekins
• In a microwave safe bowl, stir together Chocolate Chips and Butter. Microwave on high for 30 seconds and stir, then heat again for 10 seconds. Stir until all the Chocolate is melted.
• Stir in softened Cream Cheese and Vanilla.
• Beat on medium speed for 1 minute.
• Switch to Low Speed and gradually mix in Flour, only until combined
• In a large bowl, combine Dark Brown Sugar and eggs and beat for 2 minutes
• Using a rubber spatula, stir in chocolate mixture until no streaks remain
• Pour batter evenly into the baking cups.
• Bake for 13-15 minutes in preheated oven until tops are bubbly and puffed
• (I baked mine in the Pyrex Custard Cups for 13 minutes and they over cooked)
• The center will still be soft. Take out of oven and allow to cool for 5 minutes.
• Run a butter knife around the outer edges to free the cakes from the baking cups.
• Turn each cake upside down onto a dish
• Top with your favorite topping and eat!

(CLICK ANY IMAGE TO ENLARGE)

Disclosure: This is NOT a sponsored post. I did not receive any cash, product or sponsorship of any kind. All products used in this post were purchased by me. Any brands named were in no way involved in the writing of this post. I wrote this post because I love to cook and bake and want to share it with my readers!

THIS POST HAS BEEN MOVED TO DELIGHTFULCHAOS.COM. PLEASE VISIT THE LINK BELOW

Easter Bunny Cake with Printable Template

In the past year I am trying to be more fun with things for the kids. I am not a very crafty person so I depend on the tricks and cheats to make things look like I really know what I am doing! I am a cook, not a baker so when I wanted to make something a little different, I turned to Wilton. I own so many Wilton specialty pans it is unreal. My mom buys me them for every holiday and occasion you can imagine.

I looked all over for this pan and I just couldn’t find it locally anywhere! I wrote the folks at Wilton and they made my day and sent me one. This is not a difficult pan to use but it definitely required a little bit of patience to use. For my first time using it, it came out “OK”. The cake is supposed to be 3 layers but to be honest, it uses a lot of cake and I ended up only having enough to make 2 levels.

I learned from Googling for pictures of other peoples cakes using this pan that getting this cake to line up perfectly is not going to be that easy.

I used 2 boxes of white cake mix and I just added some red food coloring to make it pink. I might suggest following Wiltons cake recipe for this one to ensure that you have the correct amount of cake mix for 2 layers. I found it a real pain using a boxed mix which was why I only did 2 layers. You can use any flavor or color of cake that you wish.

Preheat oven to 350°F. Spray pans and ring lightly with Pam. Prepare your cake, whether it is a homemade or boxed cake.

Place Batter Dividing Ring into one prepared pan.

Place Batter Dividing Ring in the first prepared 9 x 11/2 in. pan. Pour darker colored batter in outer and center sections and lighter colored batter in the middle section. Fill sections halfway. ((for convenient filling, place batter in disposable decorating bag, I tried to pour it in at first and oh boy, what a mess.)

Remove ring from pan by carefully lifting straight up on handles. Rinse and completely dry ring.

Place ring in 2nd prepared pan and repeat steps 1 and 2. These will be the top and bottom layers of your checkerboard cake.

Place clean and dry ring in 3rd prepared pan. Pour lighter colored batter in outer and center sections and darker colored batter in the middle section. Fill sections halfway. This will be the middle layer of your checkerboard cake.

Remove ring from pan as before. When you remove the ring, do this slowly and it should slip out perfectly. I didn’t have any trouble with this step. Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely.

Depending on how many layers you want to do, simply stack your cakes on top of each other, placing a layer of icing between each cake. Be sure you alternate your cakes so you get the checkerboard look when you cut it. For my first attempt I don’t think it came out TO bad. I couldn’t seem to get a clean cut either so it’s probably not the best finished product pic!

ENTER TO WIN A WILTON CHECKERBOARD CAKE PAN

RULES: For Bonus Entries, if you do not leave the link to your Facebook profile so I can verify you “liked” I will not count your entry. Twitter entries must include a link to your Tweet. Tweets must be spaced no less than 60 mins apart. Tweets of recipes are only good PER giveaway. You can’t use the same tweet for multiple giveaways.

Mandatory Entry: Visit Wilton.com and tell me your FAVORITE Bakeware product! (other than the one mentioned above!) (1 entry)

Bonus Entries: A lot of additional ways to enter! Leave a separate comment for each one!

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Giveaway is open to US residents who are 18 years of age or older. I reserve the right to remove any entry from this giveaway. This giveaway is sponsored by Wilton. This giveaway ends 03/17/2011 at 11:59pm EST. If you are currently or have previously reviewed this product or participated in this campaign, you are ineligible to enter/win.

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