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Archive | June 2019

What’s for Dessert: Milkyway Chocolate Cheesecake

One of the desserts I made last week for Eid was this Milkyway Chocolate Cheesecake!

 

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What I used was:

  • 2 cups Oreo crumbs
  • 4 tables of unsalted butter, melted (half a stick)
  • 2 (8 ounce) packages of cream cheese, room temperature
  • 1 (14 ounce) can of sweetened condensed milk
  • 3 eggs
  • 1 and 1/2 teaspoons of vanilla extract
  • 30 mini Milky Way Chocolate bars, cut in half
  • 1/4 cup Smuckers chocolate sauce
  • 1/4 cup Smuckers caramel sauce
  • whipped cream, optional
  • extra milky ways, optional

How I made this cheesecake:

  1. Preheat your oven to 325 degrees.
  2. In a ziploc bag (for easy cleanup, combine the Oreo crumbs and melted butter and mix well.
  3. Press mixture into the bottom of a [9-inch] springform pan.
  4. Bake your base for 10 minutes in your preheated oven.
  5. Once you take your base out of the oven, reduce the oven to 300 degrees.
  6. Meanwhile, start on your cheesecake filling by mixing your cream cheese, sweetened condensed milk, eggs, and vanilla extract.
  7. Mix in your mini chocolate bars.
  8. Pour half of the filling batter into your springform pan.
  9. Pour the chocolate and caramel sauce on top of the filling (creating a checkerboard on top). Then, use a spatula to swirl the sauces into the filling.
  10. Pour the remaining cheesecake filling into the pan and repeat the process and swirl around the chocolate and caramel sauces.
  11. Bake in your preheated oven for about 90 minutes.
  12. Let your cheesecake cool completely before decorating the top.

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:

P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dessert: Chocolate Chip and Cream Cheese Danish

Last Friday I made these danish at home — they were so easy to make and tasted delicious!

They are perfect to make for breakfast, a snack, or even to serve as a dessert.

 

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What I used was:

  • 1 roll Pillsbury Crescent Roll
  • 4 ounces of cream cheese, softened
  • ⅓ cup of sugar
  • A cap full of Vanilla extract
  • Milk chocolate chips, about a cup
  • ⅓ cup of powdered sugar
  • 5 teaspoons of milk

Here’s how I made mine:

  1. Preheat your oven to 350 degrees.
  2. Line your baking sheet with parchment paper (for easy cleanup).
  3. Open your roll of crescent rolls but do not unroll  and separate them. Instead, using a sharp knife, cut them into 8 think slices to form the danishes.
  4. Lay each of the eight slices down on your lined baking sheet, and press down on each to flatten them.
  5. Meanwhile, mix your cream cheese, sugar, and vanilla into a smooth consistency.
  6. Then, take about a teaspoon of the mixture and put it in the middle of each.
  7. Add milk chocolate chips on top of each — remember the danish will expand a little so it’s put more than a few on each.
  8. Bake in your preheated oven for about 12-14 minutes.
  9. For the glaze topping, combine your milk and powdered sugar and mix with a spoon until it’s the right consistency.
  10. Use your spoon to drizzle the glaze topping on top of the danish.

While they tasted good cooled, these definitely tasted the best freshly served!

They were so quick and easy to make, I know I’ll be making these again soon.

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:

P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.