I am FINALLY able to sit down for a moment and post this recipe! I have been making it for years, and it was my dad’s request for Father’s Day, so of course I obliged. I originally got it from kraft.com a million years ago when I was scrambling to bring a dessert to a summer shindig, but think I have perfected it, if I do say so myself 🙂
2 pkg cream cheese, softened
½ cup sugar
lemon zest from one small lemon
fresh lemon juice from same small lemon
1 large graham cracker pie crust
Preheat oven to 350. Beat cream cheese, sugar, zest, juice, and vanilla on medium until well blended. Add eggs, mix just until blended. Pour into crust. Bake 40 minutes or until center is set. Cool. Refrigerate at least 3 hours, or overnight. Optional: Garnish with more lemon zest, or any fruit you have handy. This day it was fresh strawberries from the local farmer’s market.
Note: I usually don’t add Reddi-whip to cheesecake, but my dad loves the stuff… and hey, it WAS Father’s Day. Happy Father’s Day, Dad ❤
Every time I receive my new “goodie box” from Raley’s Something Extra Try-It program, I get giddy with excitement! The newest one takes the cake, literally!
As soon as I saw the cute Easter Bunny cupcake papers, I knew I needed to hold of until Easter to make try these cupcakes!
I was very impressed with the richness of the boxed cake mix. It tasted like it was from scratch. The frosting recipe was decedent and had a perfect balance of sweet and salty. I served them at a party and brought them to Easter dinner, and had nooooo complaints.
My only compliant would be that the frosting yields double what was needed to pipe onto the 15 cupcakes the mix made. So I would say if you were making a layer cake- use the recipe below. If you are making cupcakes, cut it in half. I can’t wait to try the Meyer Lemon cake mix next. Mmmmm…
Salted Caramel and Cream Cheese Frosting
1/2 cup heavy cream
6 tbsp. brown sugar
2 tbsp. butter
1 tsp. vanilla
Generous pinch sea salt
Cream Cheese Frosting
6 oz. cream cheese, at room temperature
¼ cup butter, at room temperature
1 tsp. vanilla
3 cups powdered sugar
- To prepare caramel, bring cream, brown sugar and butter to a boil in a small saucepan. Reduce heat and keep at a low boil for 10 minutes, stirring occasionally. Stir in vanilla and salt and transfer to a small bowl; cover and chill.
- To prepare frosting, beat cream cheese, butter, vanilla and 3/4 of the caramel together until light and fluffy. Slowly beat in powdered sugar until smooth.
- Spread over cupcakes and drizzle with remaining caramel, warming for a few seconds in the microwave if too thick. Add a small sprinkle of sea salt to each cupcake.
I’m not much a sweets fan, but in the midst of doing my Christmas baking, I decided to attempt a quick add to all my cookies. And by quick, I mean QUICK!
I threw a box of boring old chocolate brownie mix in the mixer, made it per the directions on the box, and threw it in the oven.
While it was baking, I crushed up a bunch of mini candy canes, and with about 2 minutes left in the oven, sprinkled them on top. Tada! Pretty pepperminty chocolate brownies were born. Easy peasy!
Side Note: If I were to do it all over again, I would have crushed them up a bit finer. As you can see there are some pretty big bits, and they made it tough to chew…