Cheesecake Sprinkle Cookies

These are my new favorite cookies. Not only do they resemble a cheesecake flavor, they also melt in your mouth with a perfect light richness in flavor. These cookies make the perfect sweet treat when you are wanting a bite of cheesecake and a cookie…I love combining two completely different treats into one simple recipe.

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Cheesecake Sprinkle Cookies

Cheesecake Sprinkle Cookies

Buttery, chewy, moist, and perfect. It's like the perfect sugar cookie with a sweet cheesecake bite..loaded with sprinkles.

Ingredients

1 cups of unsalted butter; softened

1/2 cup granulated sugar

1/2 cup brown sugar

1 large egg

1 tsp vanilla extract

1 1/2 cup all-purpose flour

1 package of cheesecake pudding mix (if you can't find it at your

grocery store, you can use vanilla flavor)

1/2 tsp baking soda

1 1/2 cups white chocolate chips

1/4 cup sprinkles

Instructions

  1. Preheat oven to 350 degrees F. In a large mixing bowl, cream the butter and sugars together. Slowly beat in the egg and vanilla extract until combined (it will look grainy).
  2. Slowly add in the flour, pudding mix, and baking soda and mix until cookie dough is formed. With a wooden spoon or spatula, add in the white chocolate chips and sprinkles until combined evenly throughout the dough.
  3. Place cookie dough in the refriderator to set for about 30 minutes, or until cookie dough is firm.
  4. With a mini ice-cream scoop (this is how your cookies will come out perfectly shaped), scoop cookies and place on a cookie sheet lined with a silpat mat of parchment paper. Place about 1 inch from each other and bake for 12-15 minutes until cookies are golden brown. Enjoy!
http://kathrynskitchenblog.com/2015/05/cheesecake-sprinkle-cookies/

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Funfetti Sprinkle Cookies dipped in White Chocolate

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Sprinkles just make me happy. There’s just something about them…If I could I would put sprinkles on everything 🙂 Heres a quick recipe that I always make when I need to make treats in a short amount of time. You should always have a box of funfetti mix in your cupboard at all times so you can bake these. I love using white chocolate for these cookies because of the little extra crunch when you bite into it.. just wait and try it yourself!

Ingredients:
1 box of funfetti cake mix
1 egg, 1 egg yolk
½ tsp vanilla extract
½ cup melted butter
Sprinkles
Melting white chocolate

Steps:
1. Pre-heat oven to 350 degrees F. In a large bowl, mix together the cake mix, eggs, vanilla, and butter until it becomes a cookie dough consistency. Add in as many sprinkles as you like..I added about ½ cup.

2. Bake cookies for 15-20 minutes until golden brown. Let cool for 15 minutes. Melt chocolate and dip cookies and scrape off extra chocolate with a butter knife. Top with more sprinkles and repeat until done! You can really do this any way you likeJ. You can even drizzle the chocolate over the cookies if you wanted to do it quickly. Whatever way you decided to frost your cookies, they will still taste delicious I can tell you that!
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Cinnamon Streusel Almond Banana Muffins

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I love buying too many bananas sometimes because I know I will have a good excuse to make treats like these muffins. These little muffins will melt in your mouth..the cinnamon streusel topping really puts these little guys into a different category. The cream cheese adds an extra rich and creamy texture that makes them extra moist. You will have to try one to know what I’m talking about!

Yield: 2 dozen (24 muffins)

Ingredients:
3/4 cup butter; softened
8 oz. cream cheese; softened
1/2 cup white sugar
1 cup brown sugar
1/2 cup honey
2 large eggs; at room temperature
3 cups all-purpose flour
2 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 medium mashed bananas (make sure they are ripe)
1/2 cup chopped roasted almonds
1 tsp vanilla extract

For the streusel topping:
1/4 cup butter; softened
1/4 cup brown sugar
1 tsp cinnamon
3/4 cup oatmeal

Steps:
1. Preheat oven to 350 degrees F. In a mixing bowl, beat butter and cream cheese on medium speed until creamy. Gradually add in sugars and honey beating until light and fluffy.

2. Add in eggs (1 at a time) and blend until combined. Add in flour, cinnamon, baking powder, baking soda, and salt and mix until blended. Stir in mashed bananas, almonds, and vanilla.
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3. For the crumble streusel topping..in a medium bowl, add butter, brown sugar, cinnamon, and oatmeal. Mix with a fork until its crumbly.
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4. Heavily grease muffin pans and scoop muffin mix into pans about 3/4 of the way full. Top muffins with streusel crumble and bake for 25-30 minutes or insert tooth pick until center comes out clean. Let muffins cool for 10 minutes and enjoy! These also make a great morning snack or breakfast.
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Turkey Zucchini Parmesan Meatballs

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Ok so I’ve been craving a dish of spaghetti and meatballs for the last few days..my Nana makes the best and I dream about the dish all the time! But instead I decided to go with the healthier alternative and make my own spin on meatballs. I usually like to add zucchini in my burgers or meat loafs because I find it makes it more moist and nutritious of course. Anyways, I served these scrumptious meatballs with a side of spaghetti squash. More on that recipe later 🙂 But for now, these definitely hit the spot and satisfied my craving!

Yield: 12
Ingredients:
1 lb extra lean ground turkey meat
1 zucchini; grated
1/2 cup italian seasoned breadcrumbs
1/2 cup parmesan cheese
1 egg
2 cloves garlic; chopped
1 tsp salt
1 tsp black pepper
1 tsp onion powder
1/2 cup marinara sauce
1/4 cup fresh basil; chopped

Steps:
1. Preheat oven to 375 degrees F. In a large mixing bowl, mix together the turkey meat, grated zucchini, breadcrumbs, cheese, and egg. Mix with hand until slightly combined. Add in garlic, salt, pepper, and onion powder and continue mixing with hand until well combined.
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2. With an ice cream scoop, scoop meatballs into a lightly greased (with olive oil) baking dish. Roll meat in hand to form the perfect “meatball” shape. Bake for 20 minutes and top with warm marinara sauce and freshly chopped basil.

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