White Chocolate Blueberry Cheesecake

I use to wonder if there was anything better than white chocolate raspberry cheesecake, but I have found it's competitor!  White chocolate blueberry cheesecake.  I've made the white chocolate raspberry cheesecake for years (see the recipe here) because it was my favorite so I just didn't have the desire to try something else.  Last week I decided it was time to give another berry a chance.  This is the second time I have made this cheesecake and I am in love!  The blueberry, cream cheese, and white chocolate mixture is divine!  And the hint of lemon compliments the blueberry so well, it brings out its outstanding natural flavor.  This cheesecake is so simple to make, you start with a pre-made crust so it doesn't get much easier =).  Just be sure to plan in advance because this cheesecake needs 6 hours to chill in the refrigerator to set. Six long hours of patiently waiting to eat this luxurious mouthwatering cheesecake =). 

Want a slice? 

White Chocolate Blueberry Cheesecake

Yields 8 Servings

Ingredients:

1 store-bought pre-made graham cracker crust

1 Tbsp granulated sugar

1 1/2 tsp cornstarch

1/2 cup cold water

1 1/2 cups fresh or frozen blueberries

2 tsp lemon juice

12 oz. cream cheese, softened (1 1/2 pkg.)

1/3 cup granulated sugar

1 egg

1 egg white

1 tsp vanilla extract

1/2 Tbsp lemon juice

1 cup white chocolate chips (vanilla chips)

1/4 cup heavy whipping cream

Directions:

Preheat oven to 325 degrees.  In a small saucepan, whisk together 1 Tbsp sugar and cornstarch until well blended.  Stir in cold water, blueberries and 2 tsp lemon juice.  Cook over medium heat whisking often until mixture begins to boil lightly.  Boil 30 seconds whisking constantly.  Remove from heat and force mixture through a fine mesh strainer into a bowl (to remove blueberry skins), set mixture aside.  

In a large mixing bowl, with an electric mixer, beat together cream cheese and granulated sugar until fluffy, about 1 minute.  Mix in egg and egg white.  Add vanilla and lemon juice.  Set mixture aside.  Combine white chocolate chips and cream in a microwave safe bowl and microwave mixture on 50% power in 30 second intervals, stirring after each interval until chocolate is melted and smooth.  Add melted chocolate mixture to cream cheese mixture and blend until smooth.  

Pour 2/3 cup cheesecake mixture into the graham cracker crust and spread evenly over bottom.  Drizzle with 2 Tbsp blueberry sauce.  Slowly ladle remaining cheesecake mixture over the drizzled blueberry sauce, covering all of the blueberry sauce.  Carefully giggle the pan to even out the top.  Drizzle 1 1/2 - 2 Tbsp blueberry sauce over top (reserve remaining blueberry sauce in refrigerator).  Take a knife and swirl it through the cheesecake to marble blueberry sauce.  

Bake cheesecake in center of the oven for 40 minutes, then turn oven off and leave cheesecake in the oven for 5 more minutes.  Remove from oven and allow to cool then refrigerate cheesecake for 6 hours, until set.  Serve slices with remaining blueberry sauce.

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Buttermilk Sweet Potato Dinner Rolls

      It is something delightful biting into a tender, fluffy, fresh dinner roll just out of the oven.  Their scent is so inviting and comforting, and the taste is undeniable!  It's crazy that something so simple can taste so delicious.  This recipe is my new favorite roll recipe!  

      So, once again I had some food left over, in this case sweet potatos, and I hate wasting so I had to think of something to create with them.  Yesterday I made sweet potato cupcakes and those were delish, but this time around I wasn't wanting to make another sweet from sweet potatoes.  These rolls are amazingly tender and perfectly moist.  There is no overwhelming sweet potato flavor in these, just a hint of sweetness.  They are wonderful for a holiday feast, fancy dinner, or they also make for amazing turkey sandwiches.  These can even turn into a dessert with a fair spread of whipped brown sugar cinnamon butter (I love them this way =).

I also love how simple these rolls are to make!  None of that rolling out in this recipe.

Buttermilk Sweet Potato Dinner Rolls
Yields 20 rolls


Ingredients:
1/4 cup warm water (110 degrees)
1 Tbsp yeast
1/2 tsp granulated sugar
1 cup buttermilk, warmed to 110 degrees
1/4 cup butter, softened
1 egg, at room temperature
1/4 cup granulated sugar
1 1/4 tsp salt
3/4 cup sweet potato puree (I use fresh but canned works too)
4 1/2 - 5 cups all-purpose flour 
1 Tbsp butter, melted


Directions:
In the bowl of an electric mixer, whisk together warm water, yeast and 1/2 tsp granulated sugar.  Whisk until yeast dissolves and let rest 5 minutes.  Stir in buttermilk, 1/4 cup butter, egg, 1/4 cup sugar, salt and sweet potato puree.  Mix in 1 cup flour.  Add remaining flour and knead with a dough hook attachment until dough is smooth an elastic (dough should be slightly sticky, but should pull away from the sides of the bowl).  Transfer dough to a large buttered mixing bowl and cover with plastic wrap and let rise in a warm place until double, about 1 hour.
Butter a  13" x 9" baking dish, set aside. Punch dough down and divide into 20 pieces (they should be about 1/4 cup each).  Roll pieces into balls and place in greased baking dish (I do 5 rows of 4, they will touch vertically).  Let rise until double, about 30 minutes.  Preheat oven to 400 degrees.  Bake rolls 17 - 20 minutes until golden.  Remove from oven and brush with melted butter.  

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Sweet Potato Cupcakes

I know what many of you are thinking, Sick! Sweet potato cupcake?  Well, set the thought aside, because you have to try these!  I was a bit skeptical myself before trying them.  They are amazing!  If you like pumpkin desserts, sweet potatoes, candied yams or cupcakes then you will love these.  A moist, tender sweet potato cupcake is topped with a sprinkling of brown sugar that bakes to amazing perfection (giving it a slight crispness on top), then it's topped with deliciously browned gooey marshmallows. 
I created this recipe because I had some leftover sweet potatoes from Thanksgiving and I wanted to try something new and exciting.  It took a few attempts for me to get the recipe just as I wanted it.  The first batch I tried with a whole stick of butter (rather than a 1/2 like this recipe) and they were way too dense and moist (I didn't know there was such a thing but there is indeed =).  It was like eating a mashed potato.  So with this recipe I cut back on the butter and added more buttermilk and the texture is just right.  And bonus, that means less fat (the topping has less fat than your average cupcake too, marshmallows have no fat that's a significant difference compared to your average cupcake frosting with a stick or two of butter).  
Don't snub these cupcakes just because of their title!  They are one of the best cupcakes I have ever eaten, with just the right amount of spice and that amazing brown sugar marshmallow topping I can't get enough of.
You may also like my recipe for Sweet Potato Dinner Rolls.

Sweet Potato Cupcakes

Yields 12 cupcakes

Ingredients:

1 1/4 cups all-purpose flour

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp ginger

1/8 tsp nutmeg

1/4 cup butter, softened

2/3 cup packed light-brown sugar

1 egg

1 tsp vanilla extract

1/2 cup buttermilk

3/4 cup sweet potato puree*

Topping:

2 Tbsp packed light brown sugar, divided

3 cups mini marshmallows

Directions:

Preheat oven to 350 degrees.  Line 12 muffin cups with paper liners, set aside.  In a small mixing bowl whisk together, flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg, set aside.  In the bowl of an electric mixer, whip together butter and brown sugar until lighter and slightly fluffy about 3 - 4 minutes.  Stir in egg and vanilla.  Slowly add in dry ingredients alternating with buttermilk.  Stir until well combine.  Mix in sweet potato puree.  Fill muffin cups 2/3 full (about scant 1/4 cup in each).  Sprinkle 1/2 tsp brown sugar over each cupcake.  Bake 19 - 21 minutes until toothpick inserted in center comes out clean.  Cool 5 minutes in muffin tins before removing to wire rack to cool.  Cool cupcakes on wire rack at least 5 minutes.  Generously butter a cookie sheet.  Spread mini marshmallows in a single layer on cookie sheet, keeping the marshmallows close together.  Heat oven to broil.  Place marshmallows in oven under broiler (DO NOT WALK AWAY FROM THEM), cook about 30 seconds-1 minute until they start to brown slightly.  Remove from oven and using a buttered spatula scoop marshmallows over tops off cupcakes. 

*I use fresh sweet potatoes in mine:

To do this preheat oven to 400 degrees.  Poke 1 medium sweet potato several times, place on a baking sheet in the oven and bake until soft about 1 hour.  Allow to cool slightly, then peel and puree potato in a food processor, or mash.  You can also use canned pureed sweet potatoes if you'd like.

The Center of Attention

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Brownie Peppermint Cookies

Sorry to anyone following my blog, I know this is like the 3rd chocolate cookie in a row.  I'm loving the brownie cookie I guess =).  Anyone not following and just stopping by, you may also like Chocolate Cookies and Cream Cookies or Marshmallow Brownie Cookies.  They all basically start out with the same dough and are topped differently.  It is a delicious cookie even on it's own.  I love this holiday version of it!  Peppermint and chocolate are divine together!  I hope you enjoy this holiday cookie as much as I do!

Brownie Peppermint Cookies
Yields about 3 dozen


Ingredients:

1 (18.3 oz) pkg brownie mix (I used Betty Crocker fudge brownie mix)

1 1/4 cups all-purpose flour

1/4 cup packed light-brown sugar

1/4 tsp salt

2 large eggs

2 Tbsp milk

1/2 cup unsalted butter, melted

1 tsp vanilla extract

3/4 tsp peppermint extract

1 recipe vanilla cream frosting, recipe follows

1/2 cup crushed peppermint candy canes

Directions:

Preheat oven to 350 degrees.  Butter a cookie sheet and set aside.  In a large mixing bowl, whisk together brownie mix, flour, brown sugar and salt.  Add in eggs and milk and stir with a large spoon.  Add in melted butter, vanilla and peppermint extract, stir until well blended.  Spoon dough by heaping tablespoonfuls onto greased cookie sheet (you can fit 12 per sheet).  Bake for 10 minutes.  Remove from oven and allow to cool completely before frosting.  Once cool, frost each cookie and sprinkle with crushed candy canes.

Vanilla Cream Frosting

Ingredients:

4 cups powdered sugar

1/2 cup unsalted butter, softened

6 Tbsp heavy cream

1 tsp vanilla extract

1/4 tsp salt

Directions:

In a large mixing bowl, with an electric mixer, whip together sugar, butter and cream until fluffy.  Stir in vanilla and salt, blend well.

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Chocolate Cookies and Cream Cookies

Whoever came up with the cookies and cream combination is genius!  It is an exquisite pairing that can be used in countless recipes.  I love how perfectly they compliment each other.  Come to think of it, what doesn't cream compliment (everything's better with a bit of cream =)?  This cookie is addictive and is sure to curb that sugary chocolaty craving.  If you are a real oreo lover, feel free to add a cup of chopped oreos into the dough for extra chocolaty goodness.  These cookies remind me of homemade oreo cookies, but they are an upgrade of course =).  Enjoy everyone!  
PS you may also like to try Cookies and Cream Rice Krispie Treats.
  

Chocolate Cookies and Cream Cookies
Yields about 3 dozen


Ingredients:

1 (18.3 oz) pkg brownie mix (I used Betty Crocker fudge brownie mix)

1 1/4 cups all-purpose flour

3 Tbsp packed light-brown sugar

1/4 tsp salt

2 large eggs

2 Tbsp milk

1/2 cup unsalted butter, melted

1 tsp vanilla extract

1 recipe vanilla cream frosting, recipe follows

12 Oreos, finely chopped

Directions:

Preheat oven to 350 degrees.  Butter a cookie sheet and set aside.  In a large mixing bowl, whisk together brownie mix, flour, brown sugar and salt.  Add in eggs and milk and stir with a large spoon.  Add in melted butter and vanilla and stir until well blended.  Spoon dough by heaping tablespoonfuls onto greased cookie sheet (you can fit 12 per sheet).  Bake for 10 minutes.  Remove from oven and allow to cool completely before frosting.  Once cool, frost each cookie and sprinkle with chopped Oreos.

Vanilla Cream Frosting

Ingredients:

4 cups powdered sugar

1/2 cup unsalted butter, softened

6 Tbsp heavy cream

1 tsp vanilla extract

1/4 tsp salt

Directions:

In a large mixing bowl, with an electric mixer, whip together sugar, butter and cream until fluffy.  Stir in vanilla and salt, blend well.

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Chicken Noodle Soup

Are you searching for an extraordinary chicken noodle soup recipe?  Then your search ends here =).  This chicken noodle soup is perfectly spiced with a hint of ground nutmeg and thyme, and it bursts with fresh flavor from the fresh parsley, vegetables and lemon juice.  This is my favorite chicken noodle soup recipe!  It is wonderful year round but especially on cold fall and winter days.  This soup is delicious garnished with freshly grated Parmesan or Romano cheese.  It just adds that extra hit of flavor which surprising compliments this soup so well.  The cheese is optional so feel free to leave it out if you don't have it.   Also, if you have a preferred alternate method for cooking the chicken feel free to cook it your own way.  I nearly always prefer to slow cook my chicken because it basically guarantees tender chicken (you know, the kind you can cut with a fork or spoon =).  A perfect accompaniment to this soup is a slice of fresh bread with butter or jam.  It makes a wonderful home style meal!

Chicken Noodle Soup
Yields 4 servings

Ingredients:
2 boneless, skinless chicken breast halves
2 quarts chicken broth, divided
2 Tbsp extra virgin olive oil
1 cup carrots, diced (about 3 medium carrots)
1 cup celery, diced (about 3 stalks celery)
1/2 cup yellow onion, diced (about 1/2 medium onion)
2 cloves garlic, minced
1/3 cup flat leaf parsley, chopped
1/2 tsp dried thyme
1/2 tsp ground nutmeg
1 1/2 Tbsp lemon juice (preferably freshly squeezed)
2 cups Rotini noodles
Salt and Pepper to taste
Parmesan cheese or Romano cheese, finely grated, for serving (optional)

Directions:
Place chicken and 2 cups chicken broth in a slow cooker and cook on low heat 4 hours.  Remove chicken from slow cooker, set aside.  Strain broth from slow cooker through a fine strainer into a bowl, set aside.  Heat olive oil in a large pot over medium heat.  Add carrots, celery, onion and garlic.  Saute 3 - 4 minutes until slightly tender.  Add remaining chicken broth and reserved chicken broth (that was set aside).  Stir in parsley, thyme, nutmeg, and lemon juice.  Bring soup to a boil over medium high heat.  Once it reaches a boil reduce heat slightly and stir in Rotini noodles.  Cook until noodles reach desired tenderness, about 10 - 12 minutes.  Meanwhile, shred chicken then add to soup once noodles are cooked through.  Season soup with salt and pepper to taste.  Serve warm with optional cheese, crackers or fresh bread.

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Marshmallow Brownie Cookies

I know you want one =).  When I first began to create the recipe for this cookie I started with a chocolate cookie dough made from scratch.  I hated the taste the cocoa left behind, or something.   So, after 2 previous failed attempts at the perfect chocolate cookie (and lots of cookie dough tossed in the trash),  I now have the perfect chocolate cookie.  This recipe starts with a brownie mix and they are amazing to say the least!  If you like chocolate or brownies you will love this cookie (and I mean come on who doesn't like chocolate and brownies? =).  It even reminds me of those amazing chocolate covered marshmallows that I love.  This recipe is a must try!  These cookies are luxurious!
You may also like to try S'mores Cookies, they taste just like a S'more!

Marshmallow Brownie Cookies

Yields about 3 dozen

Ingredients:

1 (18.3 oz) pkg brownie mix (I used Betty Crocker fudge brownie mix)

1 1/4 cups all-purpose flour

1/4 cup packed light-brown sugar

1/4 tsp salt

2 large eggs

2 Tbsp milk

1/2 cup unsalted butter, melted

1 tsp vanilla extract

2 cups mini marshmallows

3/4 cup semi-sweet chocolate chips

3 Tbsp butter

3 Tbsp water

Directions:

Preheat oven to 350 degrees.  Butter a cookie sheet and set aside.  In a large mixing bowl, whisk together brownie mix, flour, brown sugar and salt.  Add in eggs and milk and stir with a large spoon.  Add in melted butter and vanilla and stir until well blended.  Spoon dough by heaping tablespoonfuls onto greased cookie sheet (you can fit 12 per sheet).  Bake for 9 minutes and remove from oven and top each cookie with about 6 - 7 marshmallows (you may have to push down on the marshmallows slightly to keep them from rolling off).  Move oven rack near the top of the oven and return cookies to oven to bake 2 more minutes until marshmallows soften.  Remove from oven and set cookies aside.  In a small microwave safe mixing bowl combine chocolate chips, butter and water.  Microwave chocolate on 50% in 30 intervals stirring after each interval until melted and smooth.  Pour mixture into a small ziploc bag.  Cut a small tip off the end and drizzle over marshmallow brownies cookies.  Store cookies in an airtight container.

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