Oh Hello!

Hey friends, remember me?!

I know I haven’t posted in awhile, but that’s because I’ve been busy trying to enjoy the last days of summer (while refusing to believe it’s almost over), and more importantly, because I really haven’t had much to say.

I’ve been in the kitchen cooking up some really great dishes. There have been a few that I’ve come up with on my own and hope to re-create for blog post purposes, but the majority of them have been based on recipes I found online. I’m not one for “photo dump” posts, but I want to share these recipes with you guys, since they were big hits in my house.

With a lot of baking involved, I have to rely on my home oven and a lot of gas so I have to contact my propane dealers often.

Clockwise from the top left:
1. Vegan Oreo Pancakes: Reminded me more of an Almond Joy (it uses shredded coconut) and is awesome. Definitely a “dessert for breakfast” type pancake.
2. Flourless Chickpea Chocolate Chip Blondies: I know, chickpeas in your dessert? It sounds weird, but is absolutely delicious. It’s vegan so you can eat the entire thing raw if you want (and it’s gluten free)! I need to make these again ASAP.
3. Peach & Blueberry Spiced Muffins: I’ve had a surplus of blueberries and peaches from my CSA box, and this was the perfect way to use some. The spices added a nice hint of almost-Fall, with fresh summer fruits.
4. Agave Lime Tofu with Asian Slaw and Chipotle Sweet Potato Mash: First time using The Conscious Cook cookbook I’ve had forever – SO awesome and easy to make.

Aside from cooking and eating, I wish I could say that I’ve been running and crushing marathon training with my ankle issue far behind me. Unfortunately that isn’t the case. I took a full week off per my doctor’s suggestion, and seemed okay when I started back up for that first week. I was a little achy and sore in places, but it wasn’t unbearable. I assumed that I would just have to run through the discomfort, and eventually things would start to feel better. I started the second week after seeing the doctor with a decent 6 mile run, and followed it up the next day with a 4 miler that just didn’t feel good. I woke up the following morning barely able to walk, and extremely frustrated. I saw my podiatrist that afternoon, and he really didn’t have any suggestions for me. He told me to come back in a month, and if the pain was still there, I’d be sent for an MRI. Nothing like a non-answer to make you feel better! I haven’t run since then (it’s been a week), and to be honest, I’m kind of lost. Do I wait until the pain is completely gone from walking (it is now), and try to run again? Do I wait longer before trying to run? I need to find someone with answers, or at least suggestions! I’ve had a few suggestions to go to a chiropractor and get some ART done, so I think that is next on my to-do list. I’m still planning to run (or walk, if I have to) the 10k and half marathon for the Disneyland Dumbo Dare at the end of the month, but I’m undecided if I’ll still run the Richmond Marathon. I may drop down to the half, or defer to next year. I’m so thankful that this particular race at least provides those options!

At least I have this sweet all-sport Picky Bars water bottle to keep me company!

Even though I haven’t been running, I’ve been trying to stay in shape. I also figured if I couldn’t run, it would be the perfect opportunity to try and get myself a 6-pack, and increase my overall strength (LOL on the 6-pack). I’ve been participating in Kat’s August Core Focus, and adding in my own variations (hello Pinterest). I’ve also come up with some decent arm workouts that use only your body weight and 5-10lb. dumbbells. Maybe I’ll share it in a fun little graphic one of these days. I’ve done a few biking sessions at the gym, have done yoga almost every single day, and have a swim planned for tomorrow — first time back in the pool in at least a year… wonder how many yards I can do!

The biggest thing I’ve been doing during this whole “situation” is trying to stay positive, which I think I’ve actually been pretty successful at. In the past, as soon as I felt a twinge of discomfort or had a bad run I would immediately freak out and become a ball of misery. Recently I’ve come to terms with the fact that I may not run a fall marathon, but there are marathons all over the country every single weekend, and my health is more important.

Have you ever dealt with a non-injury, injury (or as I’m calling it, a “situation”)?
Any great non-running cross training things I should try?

This Week in Yum

I haven’t done one of these posts in awhile, but figured it was worth bringing back. There weren’t any tests this week for the first time in a month (though I’m getting ready for a HIDA scan right now – fingers crossed I get a superpower as a result of the radiation!), so my schedule was pretty normal.

Of course the most interesting meal of the week is going to go undocumented, but I still think that you need to make them. I found the recipe on Pinterest (of course), and it ruled. I mean, how could pizza cupcakes not rule?! I made a few adjustments (used veggie sausage and no pepperoni, and added some red pepper flakes and oregano), and was pleasantly surprised. These were baked in a regular cupcake tin, but I could see them being a really great finger food at a party if you use a mini cupcake tin instead. Check out the recipe over at Make Ahead Meals.

I mustered up enough self-restraint to snap a picture of everything else I made for the week, and first up was salmon. While there isn’t anything special about the salmon when you look at it, what matters is the cooking method. I’ve had a jar of coconut oil in my pantry forever (that stuff really lasts!), and I’ve used it numerous times in baking. However, I never thought to use it as an oil replacement in savory dishes. I was afraid the fish would be a little too sweet with the light coconut flavor, but I was pleasantly surprised. Served alongside some sautéed zucchini with red onion and some brown rice, this was a great (and filling!) meal. I’m definitely going to try cooking with coconut oil more.

Mac ‘n cheese was the next (easy) adventure in the kitchen. I stumbled upon Budget Bytes a few months ago, and have made a ton of stuff from it. Everything is so quick and easy, and obviously budget friendly. All you need for this is milk, cheese, noodles, and then any type of spices you want to add. I also threw in some nutritional yeast to pump up the cheese factor (since I don’t think you can ever have too much cheese), and it was delicious. I could definitely see adding some vegetables into it, especially for kids that typically don’t eat their vegetables. While I didn’t wind up eating it until almost 9pm (hello marathon training), it was well worth the wait. I like when pasta dishes come together in about 15 minutes!

My last creation was far from creative – a Dr. Praeger’s California veggie burger with a fried egg on top. It was so simple, but so good! I love veggie burgers that taste like veggies, and Dr. Praeger’s is just that – the California burger has whole peas and pieces of carrots – so good. Sometimes (ok, a lot for me) you need something quick and easy on hand just in case you don’t feel like cooking. Having options in the freezer is always a good thing. Plus, you can dress them up when you are feeling a little creative.

I already have my meal plan for next week, and things are looking good again. So, if all goes well hopefully I’ll have another yummy week to report back on!

But, I want to know: did you have anything delicious this week? Do you have a go-to “no-brainer” meal? Do share!

Cinco de Yum

Happy Cinco de Mayo!

It’s no secret that I’m in love with Mexican food and drink. I tell the story all the time, but once in high school someone asked me if I was Mexican because I ate a lot of Mexican food. Well the “eating lots of Mexican food” has only increased as I’ve become the meal planner of the house, and I can never get enough!

Looking through my arsenal of recipes that I’ve blogged about, it’s clear that I’m in love with Mexican and Southwestern flavors. I decided to pare it down a bit to share with you some of my favorites, in case you’re looking for some last minute ideas!:

Veggieful Enchiladas
Grilled Cheesy Burritos
Southwestern Lasagna
Roasted Zucchini, Corn, and Onion Tacos
Veggie Loaded Nachos

Now go enjoy a margarita – you deserve it!

Do you love Mexican food as much as me? How are you celebrating?

Pinning Away

For those of you that follow me on Pinterest, you know I pin a lot of recipes. So many, in fact, that the majority of the meals I’ve been making over the past few weeks have come from what I’ve found on the site.

My husband’s birthday was last Sunday, so I had to make some sweet treats for the little get together we had. First up was a batch of peanut butter and chocolate protein cookies from The Frugal Girls that were filling and good for you! I found the recipe Saturday morning, and just knew I wanted to make them.

Next up was a batch of brownie batter dip. Oh yes. I’ve seen plenty of recipes for cookie dough dip, but this was one of the first brownie batter dips I’ve seen, and I’m so glad I made it. It’s from Crumbs and Chaos and is super easy to make, and you can’t go wrong when it’s paired with some animal crackers. Everyone was impressed with the treat, and I had enough leftover to take a little spoonful here and there throughout the week.

Aside from desserts (which are the majority of pins I see), I’ve made some really delicious dinners as well. Since it was so hot the past few weeks, I wasn’t feeling anything too heavy or that required serious oven time, so I made this chipotle chopped salad from Nutmeg Notebook one night, which was SO good. I subbed the sour cream for plain Chobani, and served it alongside some “chicken” fingers to bulk it up a bit. I would absolutely eat this salad again, for either lunch or dinner.

choppedsalad — Just like a Chipotle salad!

We also had some buffalo chicken chili since it got cooler as last week progressed, and I subbed out the shredded chicken for tempeh. It was really good, and I could definitely see it as a crowd pleaser during football season. You should really check out Closet Cooking’s blog – I want to make pretty much every single recipe.

After spending some time perusing Pinterest, I think I have some inspiration and ideas for some of my own recipes that I’d like to try. Hopefully I can make at least one a week, and share them with you!

2010

Yup, I’m doing it too.

So, how was my 2010, you may ask? Not too shabby! In terms of food related things, I won my first cookbook giveaway, had a bunch of giveaways of my own, and got to try a whole bunch of new recipes, and even created a few myself!

Aside from food, I also took a trip to Disney World in January of 2010, where I got engaged inside Cinderella’s Castle! We started planning our wedding right away, picked our venue, and were able to bring both of our families there for brunch.

I started running more seriously, and even completed my first half marathon (oh yeah, and my second is only 6 days away!).

In the Spring, I decided it was time to go back to school, and started my first semester as a graduate student in May 2010. I’ve got two semesters down and three semesters to go. I promise I’ll even eventually divulge what it is I’m back in school for – but that’s neither here nor there!

Needless to say my 2010 has been quite busy. There have been lots of ups and downs, but I probably wouldn’t have changed much, if anything. Sure, there are things in my life that could have been made easier, but in the grand scheme of things, a little running injury here, failed baking attempt there, lack of time due to school and work, etc. really isn’t so bad.

So what’s on the radar for 2011? Definitely more cooking, baking, and eating – that’s for sure! There will also be lots of running, so that way maybe in the Spring/Summer of 2011, I’ll maybe just maybe be ready for a full marathon. The first half of the year is also going to be heavily dedicated to all things wedding related, since I’m getting married in September! We’ve got the big things out of the way (like venue, photography, DJ, etc.) but need to tie up the lose ends for other things (flowers, transportation, hotel, etc.). And of course, there will be more work, and more school.

I’m not one to make resolutions just because I find myself less likely to complete specific concrete tasks, instead of general ideas and notions. This means trying my best to cook new and exciting things at least twice a week, while still rotating in old favorites. It means doing my very best to keep my running mileage high, while staying injury free – something I’ve had a very hard time with the second half of 2010. It also means making sure I just enjoy life – friends, family, and all those things I love to do, while balancing it out with those grown up important things that are typically on the less exciting side of life.

I’m looking forward to 2011!

Blogiversary!

I totally missed the one year anniversary of my blog! I’m so embarrassed! Here I was thinking the anniversary was some time in October, but oh I was wrong – my first official post was on August 27th, 2009!

I’ve always been in love with writing; when I was younger I used to play with different programs that would let you make mock news papers. I kept journal after journal, and you could always find me writing notes to friends. I’m still the ring leader when it comes to group e-mails, and you can ask my fiancé – I’m a big proponent of hand written notes. I’m a word nerd and proud of it. I may not always follow the proper MLA or APA writing styles, but I do try my best to write fluidly and in a way that anyone reading would enjoy.

I don’t think I have a huge following, but that’s okay. I’m writing because I love it. Sure, it’d be a great job either full time or on the side to rake in some extra moolah, but that’s not the point. I’m here to share with you my love for cooking and eating through writing! So what’s gone on this past year? I don’t even know where to begin.

Since starting the blog I created a Twitter account that was used pretty sparingly at first, as I already had a personal account as well. Since then, though, after finding so many great reads when it came to cooking, eating, blogging, and running (and some virtual friends, too!), I’ve almost completely abandoned my personal Twitter and stuck to good ‘ole FoodosaurusRex. I’ve also had the opportunity for three giveaways (one is going on right now – so go enter!). I’ve become a runner and completed my first half marathon and am training for two more. I took a trip to Chicago and fell in love with the city. I started school again this past Spring. And most importantly, on an amazing trip to Disney World, I got engaged!

There has been a lot of deliciousness consumed in the past year, and a lot of miles run. I have no intention of slowing down any time soon, so keep reading! And thanks for everyone that does read – it’s nice to see my blog stats and know that there are people out there reading what I’ve got to say, even if it is just about food (nomz).

A Perfect Foodie Gift for Dad!

Late last week, I was contacted by Snubbr.com who offered to write up a guest post on some sweet cookbooks available to get for your dad for Father’s Day. My dad is a seriously awesome cook – you name it, he can make it, and it’s always delicious! So, since I’m still totally clueless as to what I should get my dad, I figured what the heck. Maybe I’ll purchase one of their suggestions!

You can expect a give-away some time in June from them, so stay tuned for that, too!

Baking Cookbook Gift Ideas For Father’s Day
by Shannon Clark, a Snubbr expert

Would you easily describe your dad (or husband) as a world class baker? If so, consider getting him a brand new baking cookbook this coming Father’s day. There’s always new techniques or recipes that he can try out as he indulges in this passion of his and best of all, if you’re lucky he may just share the end result.

Let’s take a quick look at some of the top rated baking cookbook options available so you can find the perfect pick for your father this coming father’s day.

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The Complete Baking Cookbook: 350 Recipes From Cookies And Cakes To Muffins And Pies

If your dad likes baking a variety, this cookbook is sure to please him. With many different varieties of baked goods that he can prepare when he uses this cookbook, you can ensure he never gets bored. This book really outdoes itself when it comes to cookies especially with so many different varieties to choose from that span across all sorts of ingredients.

If he’s a pie fan as well, rest assured there will be plenty of different ideas to keep him occupied. The book even comes with troubleshooting tips and techniques so there’s a good chance he’ll improve his cooking skills while he bakes up the various recipes that are found in it.

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The Joy of Vegan Baking: The Compassionate Cooks’ Traditional Treats and Sinful Sweets

If you have a father who’s a vegan, one of the most difficult types of dishes for him to prepare will be dessert since he’s not to eat any eggs or dairy. That’s where this cookbook comes in handy.

With 150 different recipes that span across cakes, pudding, cookies, crepes, and pies, there will be something that’s sure to please him. Since all are prepared without any animal products at all, you can also be confident that they’re going to be far healthier varieties to be adding to his diet helping him maintain his ideal weight range.

Whether he is rather new to the process of baking or is a seasoned pro with the oven, this cookbook will provide more than enough recipes to keep him busy for the coming months.

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The Smart Baking Cookbook: Muffins, Cookies, Biscuits, and Breads

Has your father recently undergone a total health make-over? If so, this is the cookbook you should get for him. It contains 180 different dishes that are all low in fat, high in fiber, and contain no added sugar. All are made up of natural ingredients such as fruit, nuts, honey, cinnamon, or other herbs and flavorings so he gets a healthy dessert that’s still high on taste.

Written by the editor of Prevention magazine, which is a magazine filled with top-notch health information, you can be sure there’s nothing but high quality here.

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Martha Stewart’s Baking Handbook

Perhaps no other name is as famous in the household of a baking enthusiast than Martha Stewart. Known for her delicious desserts and world-class presentation, you know your father will appreciate every single one of the recipes that comes in this book.

She begins the book by providing you with a wide variety of general baking tips, which your dad can then use to improve his own techniques in the kitchen. The book includes a complete illustrated guide to the various types of baking equipment from that New Restaurant Equipment Wholesaler that will be utilized in the recipes so he’ll never feel lost in the dark about what’s going on.

Also included in the book are plenty of recipe substitutions that can be used so if something happens and your dad doesn’t happen to have the stated ingredient at home, he’ll quickly be able to find a swap for it that won’t wreck his afternoon of baking.

Various recipes include din this guide are cakes, pies, tarts, coffee cakes, scones, biscuits, muffins, crackers, breads, as well as fine pastries. You know he’ll never get bored when using this cookbook.

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The Low-Carb Baking and Dessert Cookbook

Has your dad recently adopted a low carb diet? If so, this is the book for him. It’s filled with a variety of different recipes from breads, pastries, to confections, all of which will be low carb in nature. Do take note that the ingredients called for in this book will be slightly atypical as they do have to be lower in carbs, so he’ll have to shop around when preparing these recipes.

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If he has a serious sweet tooth however and is very committed to sticking to his diet, you know that this cookbook will definitely make achieving his goals easier.

So keep all of these cookbooks in mind as you shop for a gift for your father this coming Father’s Day. Any one of these will definitely make his holiday.

If you need more unique gift ideas, check out snubbr.com. They’re a Q&A site for shopping advice, backed by thousands of experts. You simply ask a question, and they search for experts to answer it for you.

Peanut Butter Cupcakes!

Since our half marathon training is coming to an end, we only had to run once this weekend, and it thankfully fell on Saturday. So, this left me with lots of options for my Sunday. I haven’t made cupcakes in awhile, so I figured I’d give them a whirl.

I got the 500 Cupcakes by Fergal Connolly for Christmas, but hadn’t actually made any recipes from the book until today. The book itself is really cute and displays nicely in my kitchen, but I found myself shying away from it and going to the internet to find recipes instead. Well, last night I buckled down and decided on a recipe from the book; Peanut Butter Cupcakes!

The recipe is pretty straight forward – eggs, peanut butter, sugar, butter and flour. I didn’t have any self rising flour, so I added a teaspoon of baking soda. I also snuck a taste of the batter before putting it in the cups, and it seemed to be missing something. So, I also threw in a teaspoon of vanilla extract. Look at me, getting all inventive with my recipes! I decided to use my hand mixer this time, and it was much easier. I still want a stand mixer, though!

The batter itself was really thick. I had trouble getting out of the bowl and into the cupcake wrappers. I wound up using two spoons – one to grab the batter from the bowl, and another to then scrape it off of the first spoon. They looked like messy blobs when they went in the oven, and I was sure they were going to come out looking equally messy. After 20 minutes, I was surprised at how cupcake-like they looked!

The recipe came with a peanut butter inspired icing, but I decided to go chocolate. I mean, what goes better with peanut butter than chocolate? Just ask the people at Reese’s. There was a chocolate buttercream recipe in the book, but I just wasn’t feeling it. I was low on butter, didn’t have any milk, and I didn’t think it was worth a trek to the store, when I have to go later for my weekly grocery shopping anyway. I had some left-over frosting, so I iced one with chocolate, and one with vanilla. Then I remembered I had some semi-sweet chocolate chips. So, I decided to melt them! The cupcakes have a really glossy sheen on them, and they look as delicious as they taste! Though, as you can tell, I need to work on my icing skills.

Here’s the recipe for the Peanut Butter Cupcakes. If you’re in the market for a cupcake cookbook, I definitely suggest this one. There are TONS of variations for each of the recipes, and clearly if you stray a bit, they still work out well!

Peanut Butter Cupcakes

Ingredients:
1 cup (2 sticks) sweet butter, softened
1 cup superfine sugar
2 cups self-rising flour
4 eggs
1 cup crunchy peanut butter

Directions:
1. Preheat oven to 350 degrees. Place 18 paper baking cups in muffin pans.
2. Combine butter, sugar, flour, and eggs in a large bowl and beat with an electric mixer until smooth, about 2-3 minutes.
3. Stir in the peanut butter until well combined.
4. Spoon the batter into the cups. Bake 20 minutes. remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. Frost & enjoy!

Happy nomzing!

Christmas Gift Review 2: Hungry Girl’s 200 Under 200 Cookbook

As promised, I’ve picked my next foodie Christmas gift to review. This one is definitely a favorite, simply because it’s absolutely delicious!

I don’t remember how or when I came across Hungry Girl, but my meal options have increased tenfold since! There are so many great recipes and just general tips on the site, that when I found out there were cookbooks too, I just had to have them.

Before getting the book, I had tried out recipes such a “Buff Chick Dip,” “Chicken with a Kick Pack,” and “Wrappers Delight” to name a few. Each of them were not only delicious and healthy, but super easy to make!

Written by the Hungry Girl herself, Lisa Lillien, this particular cook book boasts 200 recipes, each under 200 calories! Now, I haven’t followed each recipe exactly just based on what I’ve had available, but no matter what they’ve come out delicious! There really is something for everyone in the book; pastas, wraps, burgers, dips, desserts… the list just goes on and on.

So far from this book, I’ve made the EZ Tomato-Basil Chicken, Smothered Pig in a Blanket, and BLT Quesadilla. I’m sure you’re thinking there is no way the recipes are under 200 calories… But they are!

The chicken recipe was super simple, but a poor choice in chicken left the dish only passable. It was quick and served with just some spaghetti was a great post-gym refuel. However, I’m more than willing to try the dish again, hopefully this time with better chicken.

A few days later I ventured back to the book, this time to try the BLT Quesadilla. Now, I’m a HUGE fan of all types of Spanish/Mexican food. I was a little unsure about mixing the staples of my favorite type of food with bacon. However, if I’ve learned anything from Wife Swap, it’s that “bacon is good for me.” Let me tell you; I was wrong about this combo. It’s delicious!! The great part about the recipe is you can easily use regular bacon, turkey bacon, or veggie bacon depending on your preferences. This is really one of those recipes that you pat yourself on the back for not changing a single thing about it. I’ll absolutely make this again and again!

I had saved the most unbelievable (in my eyes) 200 under 200 dinner dish for last. Now, I hadn’t had my first chili dog until only a few months ago. My boyfriend actually looked horrified when I first told him that blasphemy. I was always really afraid of just how bad they were for you. So, when I saw that there was a take on them in this book, I was ecstatic! Similar to the quesadillas, you really have the ability to customize the dish based on your preferences; veggie hot dogs, turkey dogs, beef dogs, vegetarian chili, regular chili, etc. I settled on some Oscar Meyer turkey dogs, because they were only 40 calories with zero fat, and pretty low sodium. I saw Hormel’s spicy bean chili, so I immediately grabbed that too. I then followed the rest of the recipe exactly. Even my boyfriend, a seasoned chili dog eater was really impressed. They were definitely knife and forkers, but worth the effort! We each had two and a salad, and were good to go for just a little over 400 calories!

I can’t stress enough the sheer deliciousness of this book. I really want to make everything in it. I think my next stop will be cupcakes in ice cream cones. If that doesn’t bring you back to your elementary school birthdays, I don’t know what will!

So check out the three recipes below, and also follow the links above to Hungry Girl’s site, and the other recipe’s I’ve made from there. I don’t care if you’re a girl or a boy; I know you’re hungry! Happy nomzing!

EZ Tomato Basil Chicken

Ingredients:
1 LB raw boneless skinless lean chicken breast
1 1/2 cups crushed tomatoes with basil
1 1/2 cups thinly sliced onions

Directions:
1. Preheat oven to 350 degrees
2. Spray pan with nonstick spray, and heat on high. Add onions & cook till they brown (approx. 3 minutes)
3. Pour 1/2 tomatoes into medium baking pan. Lay chicken in the pan and top with onions.
4. Pour the rest of the tomatoes over the onions and chicken
5. Bake in oven for 30 minutes, until chicken is cooked through
Serves: 4

Smothered Pigs in a Blanket

Ingredients:
1 fat free hot dog
1 serving of Pillsbury reduced fat crecent rolls (refrigerated dough)
1/2 slice of fat free cheddar cheese (cut on a diagonal)
1/4 cup of low-fat veggie chili

Directions:
1. Preheat oven to 375 degrees
2. Roll out triangle dough, stretching a little
3. Lay cheese on triangle at the base
4. Place hot dog at base of dough and roll up
5. Place blanketed pup in baking pan, sprayed lightly
6. Bake in oven for 12-14 minutes (till dough is slightly brown and crispy)
7. Meanwhile, heat chili in microwave.
8. Once piggie is cooked, plate and top with chili
Serves: 1

BLT Quesadilla

Ingredients:
1 large low carb tortilla
2 tbsp fat free shredded cheese
2 slices extra lean turkey bacon
1/2 plum tomato, diced
1/2 cup shredded lettuce

Directions:
1. Cook bacon according to package, set aside to cool
2. Spray pan and bring to medium heat. Lay torilla flat on the pan, and top evenly with cheese
3. Once cheese begins to melt, cover 1/2 the torilla with bacon and tomato
4. Using a spatula, carefully fold the cheese-only side to the other half, press down to seal, and cook 1 minute.
5. Flip, and continue to cook 1 minute until both sides are toasty
Serves: 1

Mini Cookies ‘n Cream Cheesecakes!

Every so often I find a recipe that screams, “make me now!” This particular recipe was one of them. I found it on Friday at work, and there I was making them Saturday morning before going snowboarding. Considering I’m a newbie at the whole winter sports thing, I figured there really couldn’t be a better way to nurse my wounds than with some mini cookies ‘n cream cheesecakes!

This is actually a Martha Stewart recipe, but I found it on The Indiscriminate Foodie’s blog. The pictures alone sold me. A whole Oreo at the bottom of a deliciously sweet and creamy concoction? It seemed like the cone-head sundae you get with a kid’s meal at Friendly’s! You know, the one with the Reese’s Pieces at the bottom!

The preparation for the cheesecakes themselves was pretty straight forward. Beat everything together, crush up Oreos, combine, cook, chill. I’m still having issues with my hand mixer, though. I’m finally at the point where I think it’s me. Maybe I need a bigger bowl, or to use a different setting? Whatever I’m doing isn’t working; nothing ever creams as I expect it to. Maybe I’ll just have to get that giant KitchenAid standing mixer!

Enough of my kitchen supply wants and desires, back to the deliciousness! These little mini heavens were a perfect ending to a successful day on the slopes. They had just the right amount of flavor you would expect in a cheesecake; cheesy, sweet, rich, creamy, decadent… you get my point. Add in some crunch at the bottom from an Oreo and you’ve got yourself some seriously good cheesecake.

I really love that they’re miniature; you don’t feel so badly for eating one. And believe me, one is enough! They’re so rich that any more would have put me over the edge; but it did take a lot of self control to stop! To be fair though, I had just inhaled a vegetarian fajita burrito from Chipotle only moments before. And sure, the fact that you cook them in cupcake pans didn’t really hurt either, since I’m completely obsessed with all things cupcake!

I can definitely see myself making these again, and maybe even with some different flavor variations!

I can’t encourage you to make these any more – prep time was about 20 minutes with a 20 minute bake time. The hardest part will definitely be the 4+ hours you wait while they’re in the fridge. But it’s worth it, I promise! So go get the ingredients and get started! Here’s the recipe:

Martha Stewart’s Cookies and Cream Cheesecakes

Ingredients:

21 Oreos or other creme-filled sandwich cookies. 15 whole, 6 coarsely chopped.
1 lb. cream cheese, room temperature
1/2 cup granulated sugar
1/2 teaspoon pure vanilla extract
2 large, room temperature eggs, lightly beaten
1/2 cup sour cream
pinch of salt

Directions:

1. Preheat oven to 275°F. Line standard-sized muffin tin with paper liners and place one sandwich cookie into the bottom of each lined cup.
2. With an electric mixer on medium-high, beat cream cheese until creamy and smooth. Gradually beat in sugar until combined. Beat in vanilla.
3. Drizzle in the beaten eggs a little bit at a time until combined, scraping the sides of the bowl as needed. Beat in sour cream and salt. Then stir in the coarsely chopped cookies by hand.
4. Divide the batter evenly among the cookie-filled cups, filling each one almost to the top. Bake until the cakes are set (about 22 minutes), rotating the pans halfway through.
5. Remove from oven and place pans on wire rack to cool completely. Once cooled, chill the cakes in the pans for at least four hours (or up to overnight).

A couple of notes:

To chop the cookies, I put the cookies in a zip-top bag and crushed them with his hands. A rolling pin works too!
When it comes to chilling them, I think the longer they chill, the better; mine were in for about 8 hours before I had a taste, and they were great!