Wahoo it’s Thursday!  We are probably on the road back home as you read this yummy little post   Great times in AZ, but bring me my beach weather back!!

Picked up some beautiful red and golden raspberries at the farmers market before we went out of town.  They are fabulous in my little lemon baby cheesecake pies.  I love everything about this recipe.  No need to wait all day for your cheesecake to cool, after about 15 minutes these are ready to gobble up!  Not to mention they look absolutely adorable too

Hope you enjoy this summer dessert, we sure did!

Here’s your line up

Have you tried lemon curd before?  It is delicious even by itself.  Found this cute jar at Trader Joes, but you can purchase it about anywhere….or make your own

I used a glass bowl to cut out 4 1/2 inch circles for the pies.  Use what you’ve got around the house.

I added some fresh cinnamon spiced whipped cream….I would definitely add this.

Red and Golden Raspberry Lemon Baby Cheesecake Pies

8 oz softened Cream Cheese

1/2 Cup sugar

2 large eggs

1 Tablespoon pure vanilla

1/2 Cup prepared Lemon Curd (found mine at Trader Joes)

1 Cup red raspberries

1 Cup golden raspberries

2 12 inch pie dough rolls, I used Pillsbury

1/2 Cup heavy whipping cream

2 Tablespoons powdered sugar

1/4 teaspoon ground cinnamon

1.  Preheat oven to 350 degrees F.  In a stand or electric mixer, beat the cream cheese and sugar until smooth and creamy.  Beat in eggs and vanilla until well combined, scraping sides as needed.  Beat in lemon curd until combined then gently stir in berries until just combined.

2.  Cut 4 1/2 inch rounds out of the pie crust, re-rolling scraps.  I was able to get 14 rounds out of both crusts.  Gently press into 14 traditional size muffin tin cups then fill each crust with about 1/4 cup of cheesecake batter.  Brush crust with egg white wash then bake for 30-35 minutes or until cheesecake is set and crust is golden.  Let cool for 15 minutes before removing from cups.  Refrigerate or serve room temperature.  Beat heavy cream, powdered sugar and cinnamon until stiff.  Serve cheesecake pies with fresh whipped cream or vanilla ice cream if desired

14 baby cheesecake pies

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Have a great rest of your week and weekend, see you soon!

It’s Monday!!  Hope everyone had a great weekend.  We are still kicking it in AZ this week for some fun times with our family.  It’s amazing how fast I forget how miserable the AZ summers are.  Yuck is all I have to say about that

Before we took off to AZ, we made these beautiful Whopper-licious cookies.  If you are Whopper fans, you’ll love these.  Since I am officially addicted to my muffin top pan, I used it again for some XXL cookies. I added a little malted milk powder to the dough, which gives it that little extra malt flavor.  Ovaltine worked great even though I was looking for the Carnation kind.  Either works perfectly

Hope you enjoy

Here’s your line up!

Cream your butter and sugars

Add in your dry ingredients along with the malted milk powder.

Time to chop up the Whoppers…

Throw em’ in the mix!

Perfect

We happen to be massive marshmallow fans around here, add them if you’d like….or they are great without too

Time to bake!

Cookie love

Whopper-mallow Cookies

2 sticks softened butter

1 Cup granulated sugar

3/4 Cup packed brown sugar

2 large eggs

1 Tablespoon pure vanilla

3 1/4 Cups all purpose flour

1/2 Cup Carnation chocolate malted milk or Ovaltine

1 teaspoon kosher salt

1 1/4 teaspoon baking soda

3 Cups Whoppers, ground up coarsely in food processor

1. Preheat oven to 350 degrees F. Cream butter and sugars until smooth and fluffy. Beat in eggs and vanilla until well combined, scraping sides of mixing bowl. Place flour, malted milk, salt and baking soda into a large bowl. Slowly add to wet ingredients following chopped up whoppers until just combined. Using a medium cookie scoop, scoop dough about 1/4 Cup dough into muffin top pan cups or use a silpat lined baking sheet. Bake for 9-11 minutes or until edges are golden brown. Let cool for 5 minutes before removing from pan.

Makes 24 XL muffin top cup cookies or 4 dozen regular cookies

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Have a great new week!! Come back soon

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