I had to make cheesecake for 40+ people and mentioned on my Menu Monday that I was looking for a recipe that I could use to make the cheesecake because I only have 2 cheesecake pans. One of my awesome readers, Kim, commented and asked if I had considered making cream cheese cupcakes. She then emailed me the recipe. I made 6 dozen of them last night, and they were a HUGE hit. The cheesecake just melted in our mouths. Kim gave me permission to post the recipe. I’m just sad I didn’t take any pictures – but I was working pretty hard and it didn’t occur to me. Our menu rotates every 6 weeks, though, so I’ll be making them again soon!
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I set out with the intent of creating a week of “Christmas Breakfast Ideas” and had the thought of doing an eggnog pancake recipe. Well, the eggnog recipe that I’ve been making since my mom would let me into the kitchen is simply: 1 egg, 1 cup whole milk, sugar, and spices. Since my pancake recipe calls for 1 egg and 1 cup milk, rather than having to go through the extra bowl and beaters to make eggnog, we’re just going to make pancakes with eggnog seasonings.
Pin ItIn my wanderings to find the perfect red velvet cookie, I came across this recipe. It looked wonderful, so I tired it. However, I did not make the stuffing. I simply made the cookie. I had to mail these to Gregg, and cream cheese needs to be refrigerated in transport. I’m STILL hearing from soldiers about how amazing these cookies are, a good week after they were eaten.
Pin ItThis was SO GOOD. We ate it for days after Thanksgiving, and when the container in the refrigerator was empty, I made another batch! It’s incredibly simple and the perfect accompaniment to any poultry dish.
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