Mini Blackberry Cheesecakes

Nilla Wafer Crust

36 vanilla wafers

3 Tbl sugar

1/4 cup butter, melted

1 1/2 tsp vanilla

Crush vanilla wafers in a food processor. Add sugar, butter and vanilla and stir until combined. Divide crumb crust between 12 mini cheesecake openings, pressing them down firmly and evenly with a spoon. You can also use the lid of a spice jar they are about the same size.

Cream Cheese Filling

12 oz cream cheese (1 1/2 pkgs) softened

1/2 cup sugar

1 tsp vanilla

1/4 tsp nutmeg

1 egg

1/4 of a lemon, squeezed (about 3/4 Tbl juice)

(Blackberry – mix)

1 cup black berries

1/4 of a lemon, squeezed (about 3/4 Tbl juice)

1/8 cup brown sugar

In large bowl combine cream cheese, sugar, vanilla, nutmeg, lemon and egg. Mix at medium speed, scraping sides fo bowl until completely combined. In a food processor puree blackberries, add juice from lemon and brown sugar, blend until combined. Gently fold into cream cheese filling, not to completely blend, just to swirl. Pour mixture on top of crumb crust, dividing between the 12 mini cheesecakes. Bake at 325F for 18-22 minutes, until set. Set means that the edge will be a bit puffy and center will jiggle a little. Let cool completely.

Allow to cool completely. Serve immediately or refrigerate.

Mini Chocolate Caramel Cheesecakes

1 cup graham crackers crumbs

2 Tbl sugar

2 Tbl butter, melted

12 oz cream cheese (1 1/2 pkgs) softened

1 cup milk chocolate chips, divided

2/3 cup sweetened condensed milk

2 Tbl caramel ice cream topping

1 egg

3 Tbl. unsweetened baking cocoa

1 tsp vanilla

In a small bowl, combine graham cracker crumbs, sugar and butter. Stir until moist and blended. Press approximately 1 tablespoon of graham cracker mix into each mini cheesecake pan opening. Then using half the chocolate chips, sprinkle several chips into each cup over the graham cracker mix.

In a medium bowl, beat cream cheese, witha hand mixer until creamy. Add in sweetened condensed milk, caramel topping, egg, baking cocoa and vanilla blend until combined well. Divide cream mixtuer between the 12 mini cheesecakes. Bake in preheated oven at 300F for 18-20 minutes. Remove from oven and allow to cool about 8-10 minutes. Sprinkle remaining chocolate chips over the top of the cheesecakes. Allow to cool completely. Serve immediately or refrigerate.

 

Mini Carrot Cakes

2 cups All-Purpose Flour
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
1/2 tsp salt
1/2 tsp ground allspice
4 eggs
3/4 cup vegetable oil
3/4 cup granulated sugar
3/4 cup packed brown sugar
1/2 buttermilk
3 cups lightly packed peeled, shredded carrots

Cream Cheese Frosting:
1 lb. cream cheese, room temperature
6 Tbl (3/4 stick) unsalted butter, room temperature
1 1/4 cups confectioners sugar
1 1/2 tsp vanilla

Directions:
I used my mini cheesecake pans to make the cakes round and the same size as the mini cheesecakes. I sliced the tops off and then cut them in half. Spreading a little cream cheese frosting on each layer. I used AmeriColor gel paste to color the frosting for the carrot on top.
Preheat oven to 350F. Spray a mini cheesecake pans and set aside.
In a medium bowl, sift together flour, baking soda, baking powder, cinnamon, salt and allspice. In a large bowl, whisk together the eggs, vegetable oil, sugar, brown sugar, and buttermilk until blended.
I used my mini cheesecake pans to make the cakes round and the same size as the mini cheesecakes. I sliced the tops off and then cut them in half. Spreading a little cream cheese frosting on each layer. I used AmeriColor gel paste to color the frosting for the carrot on top.
Stir flour mixture into egg mixture just until combined. Fold in the carrots. Divide batter into the mini cheesecake pan.
Bake until toothpick inserted into the center comes out clean, about 35-40 minutes. Transfer to rack and let cool for 10 minutes. Remove each mini cake and let cool for 30 minutes on rack.
While cooling, make the cream cheese frosting. In large bowl, combine cream cheese and butter. Using an electric mixer set on medium-high, beat until smooth. Reduce speed to low and add confectioners sugar and beat until smooth. Beat in vanilla until well blended.

Serve immediately or cover and refrigerate for up to 2 days.

3 Mini Desserts for our Easter Dinner

Butter Sugar Cookies

1 cups butter, softened

1 egg, beaten

3 cups flour

1 cups sugar

3 tsp. vanilla

1 tsp. baking powder

Blend together butter and sugar; add egg and vanilla. Gradually add flour and baking
powder. Chill for 30 minutes; roll out on a floured surface to 1/4″ thickness. Use your
favorite cookie cutters to create your cookie shapes. Place on baking sheets. Bake at
375 degrees for 7-10 minutes. Let cool completely before frosting. Makes 4 dozen.

So simple to decorate – Use our teapot, teacup and spoon cookie cutters to make memorable

tea parties.  Take the spoon for example, simply frost with a round # 4 decorator tip at the scoop side

of the spoon. Sprinkle a soft pastel edible glitter dust. Then finish frosting spoon handle. Its also

regal looking to sprinkle the entire spoon with a silver edible glitter dust. I also like to give the

teacups a thin silver dusting of dust for that antique china look.  Don’t forget to take a picture of your

work of art for a photo album of your decorating. It helps to see what you have done and gives you

new ideas.