It’s pretty well known that I rather decorate things than bake them. I am a big fan of taking store bought desserts and dressing them up to make them look great. Some people love to bake. Me? I love to decorate and hate all the dishes that comes with baking. I’m always picking up desserts from my local grocery store bakery and giving them a twist. Whether its turning pre-made cupcakes into ghost cupcakes, or adding a floral topper to a store bought cake for an engagement party, I’m all about keeping things simple. I got the inspiration for this easy cheesecake when thinking about ways I could use fun Halloween candy. It took under ten minutes to make and looked so cute!
Start with a store bought cheesecake (if you want to bake your own, this cheesecake recipe is so simple I didn’t mess it up when I made it the first time). If you get a frozen one, be sure to thaw it out before decorating. When you’re ready, melt chocolate and drizzle over the cheesecake. Next, top with your favorite Halloween candy. Seriously, that’s it guys.
You could use any candy to make this beyond Halloween. I’ve done it for Christmas dessert and it was really cute! It’s a great way to use up leftover holiday candy as well.
No one has to know you didn’t make it either! I won’t tell (promise!). This easy cheesecake should go in your arsenal of desserts, just saying. Here’s a short video if you want to see me making it in action!
Looking for something fun and festive to serve at your holiday gathering? This holiday dessert pizza is just the thing – trust me!
I don’t know about you, but I love holiday baking! I’m a big fan of the traditional sweets like Christmas cookies, gingerbread, and cinnamon rolls. But I also love to come up with new creative holiday dessert recipes, especially for entertaining. That’s how this new recipe came about. I was dreaming up a fun and colorful dessert for a kids’ holiday gathering and it hit me: DESSERT PIZZA. I mean, it’s like pizza (who doesn’t love pizza?!) but it’s sweet… and covered in candy. I knew I had to bring it to life. So I started planning. I knew my “pizza” needed three (very important) components: the crust, the icing, and the toppings.
This dessert pizza needed a great foundation and that’s exactly what this pie crust is. The key ingredient in this delicious crust is Crisco®! I love Crisco® All-Vegetable Shortening in my pie crust recipes because it delivers higher, lighter-textured, moist and tender baked goods (recipe below). And if you’ve never made pie crust before, please do not be intimidated. It’s actually really simple and doesn’t take long at all! The crust was so tender and flaky you’ll want to make it for every pie and pizza this holiday season ;).
After I baked the crust, I let it cool completely while I whipped up the frosting for our dessert pizza. I also used Crisco® in my frosting. The shortening acts as an emulsifier, creating a fluffy, creamy frosting which was perfect to spread over my crust. (Just make sure your crust is cooled before you spread on the frosting). I used this frosting recipe.
Look at that flaky crust and smooth frosting. This will seriously please holiday guests of any age!
And of course, that third component is an important one–the toppings. For our holiday dessert pizza it had to be bright holiday candy of course! My daughter and I went to the bulk section of our market and selected a variety of holiday candy. You know, a little of this, a lot of that.
I cut our dessert pizza into slices and the kids grabbed a piece (which they did after careful evaluation of candy toppings of course). This was such a fun recipe to make but even more fun to watch the kids enjoy it. I have to say: I think it is a holiday recipe hit! What do you think? Will you make your own dessert pizza this year?
It’s really no secret around my house that I love coffee. Morning, afternoon, evening … I can’t resist a delicious, steamy mug.
I recently shared how the Mr. and I are taking back our weekends (or at least Saturday mornings) by having our own standing coffee date. And while that plan is still going strong, I, of course, find several other times throughout the week to enjoy some me-time with a little coffee break.
The new Starbucks® Caffé Latte K-Cup® pods have really become my new favorite thing. They taste so delicious that I find myself looking for moments throughout the day to brew a cup and just take a break. Perhaps we should all do more of that–step away from work and take a moment to just reflect and hit the pause button.
Over the weekend, I made these chocolate spoons (with sprinkles of course) with my girls. They love to use them to stir their hot cocoa, and I’ve discovered they are the perfect addition to my afternoon coffee. What says “perk me up” better than coffee and chocolate?
To make the chocolate spoons, you simply dip a spoon into melted chocolate and then top with some sprinkles. Once they set (about 15 minutes on the counter) you can store them in an airtight container to use during the week. When you’re ready, just stir it in your Caffè Latte and enjoy!
Stir, Sip, Enjoy. Signature Starbucks® latte flavors, now available in a K-Cup®
I just realized Halloween is creepin’ up on me (ha, get it!), and I almost started to stress about. I mean, what cute treats am I going to make this year? What adorable crafts or will I think of? Who knows (really), only time will tell. I’m totally last minute lately but instead of freaking out, I ‘m just sort of rolling with it.
The good news is, I have a few great SIMPLE Halloween treats already here on the blog for you. I bet you’re nothing like me, and totally ahead of the game.
So, if you’re looking for something cute to make the kiddos, or prepping a party and looking for Halloween party food–I’ve got you covered with these four ideas. They are really easy to make (and you can even cheat and buy store bought cupcakes like I did!). Just click the links at the bottom to go to the individual recipe.
Fall, schmall. It might be mid September but here in So Cal it’s 97 degrees. And honestly, even if it was cooler, I believe ice cream is a year-round treat. Are you with me?
I’m always looking for simple ways to add a fun touch to things and that’s how I came up with these easy ice cream cone wrappers. In under 5 minutes you can transform an ordinary ice cream cone into a unique one! All you need to do is print them, cut them out, and wrap them around the cone. Simple :) They would also be fun if you’re hosting an ice cream party! (more…)
I have a little confession: I was always scared to bake a cheesecake. I am not sure why, really. I guess I just assumed it was tricky, required a special pan, and was going to taste bad. But none of those things are true. This simple recipe for mini cheesecake bites is my proof. I am so glad I decided to develop this recipe because it was easy and the reward was delicious!
I wanted to come up with a creative dessert that was easy to make but would impress guests at our recent family dinner party. I like being able to serve bite-sized desserts on a platter so guests can take one (or two) and pass them around. This also works out really well for the dishwasher, because there is less to clean up after everyone has gone home.
Gather a few ingredients and get ready to bake (you’ll find the full recipe below). Don’t be intimidated (like I was) at the idea of making your own cheesecake from scratch. I promise it wasn’t difficult and it tastes way much better than the no bake-versions I had tried in the past. The star is the Philadelphia Cream Cheese which is made with, fresh milk, real cream, and no preservatives – nothing else tastes like it.
See, no special pan! I simply lined an 8×8 baking dish with parchment paper. You’ll want to let it overhang about 2″ on each side so you can later “lift” the baked cheesecake out of the dish. If your parchment paper isn’t big enough, just use two pieces that criss-cross the pan. The bottom part of the dish will be your graham cracker crust layer. Then, you’ll pour in the creamy cheesecake mixture on top before putting it in the oven.
It bakes low and slow for about 30 minutes at 325 degrees. This ensures your cheesecake top doesn’t crack. But don’t worry too much about it even if it does because you’re going to top it with drizzled chocolate and candy bar pieces so no one will even notice.
While it’s baking, cut your favorite candy bars into bite-sized pieces. You’ll use these for your cheesecake toppings. You’ll need about 48 pieces.
After it comes out of the oven, let it cool for about 15 minutes and then place it in the freezer for another hour, (be sure to cover it with plastic wrap first). This cools it down so it can harden a bit, which will help you cut the cheesecake into nice 1-inch pieces.
Once you have cut your pieces, add a drop of chocolate sauce or fudge to each piece and then place a candy bar on top. That’s it. Easy, right?
Place these mini cheesecake bites on a platter or use a cake stand. I promise, they won’t last long!
Serves: 16 Servings when a serving equals 3 pieces
For the crust
1½ cups Graham Cracker Crumbs
5 tablespoons butter, melted
For the cheesecake filling
2 eggs at room temperature
2 8-ounce PHILADELPHIA Cream Cheese Bricks, softened, at room temperature
1 teaspoon vanilla extract
¾ cup granulated sugar
⅛ teaspoon salt
2 tablespoons cornstarch
1 teaspoon pure vanilla extract
For The Topping
5 Tablespoons chocolate sauce
48 Candy bar pieces
Preheat oven to 325°F. Line an 8-inch square baking pan with overhung parchment paper.
For the crust. In a bowl, combine the graham cracker crumbs and the melted butter, and mix until all of the crumbs are moistened. Press the mixture in the pan and press firmly into an even layer.
For the filling. In a bowl, beat the cream cheese (I used the paddle attachment in a stand mixer but you could also use a hand mixer) until it is light and fluffy. Next, add in the sugar, salt, cornstarch, eggs and vanilla, beating to combine well after each ingredient is added. The mixture should be very smooth. Pour the filling into the prepared pan on top of the crust. Place in the center of the oven and bake until just set (about 30 minutes). You’ll know it’s set when it doesn’t jiggle in the pan. Remove from the oven and let cool in the pan for about 15 minutes before covering the pan with plastic wrap and placing in the freezer for an additional hour to harden up.
To Make The Bites. Remove the cheesecake from the freezer, uncover and remove from the pan using the overhung parchment paper to “lift” it out. Using a sharp knife, slice into about 48 1-inch squares. Top each bite with a drop of chocolate sauce, then place a piece of candy bar on top of each one.