Lemon-Poppyseed Muffin Scones

I adapted this from the Betty Crocker website.

1 box Betty Crocker® Lemmon-Poppyseed Muffin Mix
1/2 C. milk
1 egg white

1. Heat oven to 350°. Spray cookie sheet or line with parchment.
2. In a large bowl, stir the milk and egg white until blended. Stir in muffin mix. Dough will be sticky.
3. With floured fingers, shape the dough into an 8-inch round. Cut into 8 pieces before baking.
4. Bake 20 to 25 minutes or until golden brown.
5. Let cool slightly before drizzling with lemon glaze (from muffin mix).
6. Serve warm.

Peanut Butter Brownie Buckeye Cupcakes

This recipe is from the same website as the slow cooker chicken. They're so good! I didn't really think the ganache was that great and probably won't use it next time.

Batter:
12-16 miniature peanut butter cups
1 box Duncan Hines® Milk Chocolate Premium Brownie Mix
3 large eggs
1/4 c water
1/2 c oil

Icing:
1/2 c creamy peanut butter
1/4 c butter, softened
2 c powdered sugar, sifted
3 tbsp milk
1/2 tsp pure vanilla
1/8 tsp salt

Topping:
12-14 miniature peanut butter cups

Ganache (from MyBakingAddiction):
4 oz bittersweet chocolate, chopped into very small pieces
1/2 c heavy whipping cream
2 tbsp honey
2 tbsp light corn syrup
2 tbsp vanilla

-Preheat oven to 350°F. Place paper baking cups in each of 12 regular-size muffin cups. Remove foil and cups from candy pieces. Set aside.
-Prepare brownie mix as described on box to make cakey brownies using the eggs, water and oil. Fill each up about 2/3 full with batter. Place 1 unwrapped candy piece, upside down, on top of batter in each cup. Lightly tap piece down into batter.
-Bake 23 to 25 minutes or until toothpick inserted in center of cup comes out almost clean. Cool 5 minutes; remove from pan. Place on wire rack; cool completely.

-Make icing by placing peanut butter and butter into medium bowl. Beat with an electric mixer on medium speed until light and creamy; scrape bowl. Add powdered sugar, milk, vanilla and salt. Beat on low speed 1 minute; scrape bowl. Beat on medium speed until smooth and creamy. Spread about 2 tablespoons of icing on each cupcake leaving the edge un-iced.

-Prepare ganache: in a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling. Place chocolate pieces in a heat safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth and thoroughly combined. -Whisk in the honey, corn syrup, and vanilla. Allow to cool for about 15 minutes. Do not let the glaze sit for too long or it will harden up before you spoon it over the frosting. Spoon the glaze on the tops of the frosted cupcakes, allowing it to drip down the sides a little bit. Don’t add too much glaze or it will drip all over your liners.
-Top each cupcake with a peanut butter cup. Store cupcakes in the refrigerator. Remove them to room temperature one hour before serving.

Chad's New York Cheesecake

This is really Chad, but I can't post to the blog, so I'm signed in under Mel's account.



Crust:

• 1lb graham crackers, crushed
• 1 cup butter, melted
• 1/4 cup sugar
• 1 teaspoon vanilla

Filling:

• 5 (8 ounce) packages cream cheese
• 1 1/2 cups sugar
• 3/4 cup milk
• 4 eggs
• 1 cup sour cream
• 1/2 cup flour
• 1 tablespoon vanilla
  

Directions

1. Preheat oven to 350 degrees. Grease a 12 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter, vanilla, and sugar. Press onto bottom and up the sides of springform pan.
3. Line the entire outside of the pan with at least two layers of aluminum foil.
   
4. Pre-bake crust in oven for 10 minutes.
   
5. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
6. Boil water for water bath.
7. Place cheesecake onto baking sheet with at least one inch lip that the springform pan will fit into. After cheesecake is in pan, pour water to create the water bath.
   
8. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

This fills up the entire 12 inch springform pan. If you are using a smaller pan, make sure to adjust the recipe accordingly!

Main Street Grill Cheesecake

Ingredients:

     2 C whipping cream, whipped

     2 C sugar

     2 tsp vanilla

     2 lbs (4 pkgs) cream cheese, softened

Whip the cream until light and fluffy.  In a separate bowl, beat cream cheese with an electric mixer until completely soft and smooth.  Combine all ingredients and mix well.  Pour onto graham cracker crust and freeze until firm.  Thaw in refrigerator before serving.

Makes 3 round cheesecakes

White Chocolate Blackberry Cheesecake

Ingredients:
     2 (8oz) packages of cream cheese
     1/2 cup sugar
     1 tsp. vanilla
     2 eggs
     3 oz. white chocolate chips, melted
     1 ready-made pie crust (shortbread recommended)
     1/2 - 3/4 cup frozen blackberries

1. Preheat oven to 350 degrees. Mix the cream cheese, sugar, and vanilla until well blended. Add the eggs one at a time and mix until just blended. Stir in the white chocolate. Pour into the crust.

2. Heat the blackberries in a small saucepan just until the berries burst. Drop by spoonfuls onto the top of the cheesecake, then cut through the batter with a knife for a marble effect.

3. Bake for 40 to 45 minutes or until center is almost set. Let it cool, and then refrigerate for at least three hours.