kim, Author at Lovin' From the Oven

No Bake S’mores Cheesecake

July 2, 2014 by kim Leave a Comment

Living back in LA, baking is sometimes the last thing on my mind. It’s just gets so hot down here in the summer! My kitchen is so small that once the oven is on, the whole house is cooking. Literally.

I try to keep my baking in the early morning or late night so it’s a little cooler, but my sweet tooth can’t tell time. Silly tooth.

That’s where this no bake s’mores cheesecake comes in. There’s no oven or heat involved. You simply beat some ingredients together and eat it with a spoon. Now you can have dessert any time you want it!

This fluff is quite dreamy, folks. It’s like eating a pillowy cloud that tastes just like cheesecake, without the heaviness of the real dessert. It’s cool temperature is also refreshing.

I used Sanders Extra Dark Chocolate Hot Fudge that I got from SweetXO, per the recommendation of Angelo (the manager over at SweetXO in Agoura Hills). He was spot on! Even though the name “extra dark chocolate” would normally scare some people off, Angelo assured us that it wasn’t THAT dark. My DF and I both tried 90+ percent dark chocolate in Japan and let me tell you, I wasn’t a fan. It’s so bitter! Don’t worry, Sanders extra dark is still sweet.

Don’t forget that I’ll be hosting the SweetXO party in Manhattan Beach in two weeks!

Instead of using regular ol’ mini marshmallows to top off my dessert, I went the festive route with Patriotic Vanilla Creme flavored Chicks by Peeps! Aren’t they adorable?

You can whip this up for your 4th of July party and your guests will love them!

Recipe from Life With The Crust Off.

No Bake S’mores Cheesecake

Ingredients

7-oz. jar marshmallow fluff
3/4 cup milk
2 – 8-oz. packages of cream cheese (room temperature)
12-oz. container of Cool Whip (I used light)
2 cups crushed graham crackers
extra dark chocolate hot fudge
Peeps

Directions

Beat together the cream cheese, milk and marshmallow fluff until creamy.
Gently fold in the cool whip.
In a small glass or bowl, add some crushed graham crackers to the bottom and drizzle some hot fudge on top.
Use an ice cream scoop to spoon the cheesecake fluff into the glass.
Garnish with additional graham crackers, Peeps, or miniature marshmallows. Enjoy!

https://lovintheoven.com/bake-smores-cheesecake/

Funfetti Cheesecake Cookie Cups

July 1, 2014 by kim 2 Comments

My DF is sitting next to me freaking out about the current Argentina game that’s playing right now, while I decided to blog so I could keep my blood pressure down. I’m not into soccer, but the way my DF is during soccer matches would make anyone’s blood pressure rise.

Let’s focus on sprinkles instead, yeah?

Lots and lots of sprinkles.

I was actually in my local Mexican supermarket and I realized that they sell sprinkles for dirt cheap! They sell them in bulk and in large salsa containers for less than three dollars a box. Now I know where to buy my sprinkles from now on.

These cookie cups take a bit of time because you’re basically making two desserts and putting them together. Here’s the cookie portion fresh out of the oven.

You put a dollop of cheesecake batter on top, and then right back into the oven it goes.

Oh, it helps if you spread it out evenly first.

These sprinkles are vibrant!

Cheesecake and cookies, now you don’t have to decide between the two. You can have both!

Speaking of all these sprinkles, remember my previous post from SweetXO? Well here’s the big news I wanted to share with you!

This will be my first party that I’ll be hosting, so I’d love to see and meet some readers there (even if you can only drop by)! I also made a Facebook Event if you wanted to share it or RSVP. The event is only two weeks away, so make sure to mark your calendars now! Looking forward to seeing you guys!!

Recipe from Sally’s Baking Addiction.

P.S. Oh Lordy, we’re going into overtime. Let’s cross my fingers that Argentina wins!

Funfetti Cheesecake Cookie Cups

Yield: 24 cookie cups

Ingredients

Cookie Cups

3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
3/4 cup light brown sugar (or dark brown)
1/4 cup sugar
1 large egg, at room temperature preferred
2 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/4 cup semi-sweet chocolate chips

Funfetti Cheesecake Layer

16 ounces cream cheese (two 8 oz packages), softened to room temperature
1/2 cup sugar
1 large egg
3/4 teaspoon vanilla extract
1/2 heaping cup sprinkles (not the little ball sprinkles, aka nonpareils; those will bleed their color)

Directions

Preheat oven to 350F degrees. Line 24 muffins with liners.
First, make the bottom layer of cookie cups.
Cream together the butter and both sugars. Add in the egg and vanilla.
Gradually stir in the flour, cornstarch, baking soda and salt.
Mix in the chocolate chips.
Press about 1 1/2 tablespoons of dough into each muffin liner. Bake for only 10 minutes.
Next, make the cheesecake layer while the cookie cups are baking.
Beat the cream cheese, sugar, egg, and vanilla together until completely smooth. Add in the sprinkles.
Drop 1 heaping tablespoon of cheesecake batter onto each cookie cup, spreading evenly.
Bake for another 18 minutes, until set.

Notes

They must be refrigerated about 12 hours.

https://lovintheoven.com/funfetti-cheesecake-cookie-cups/

Dr. Pepper Slow Cooker Pot Roast

June 28, 2014 by kim 4 Comments

Ever since I’ve been working as a flight attendant, I’ve started stereotyping the cities we fly to. You know what I mean– Portland has the hippies, Fort Lauderdale has the most “interesting” bunch of people, New York has the most attractive, Seattle has the coffee drinkers, Los Angeles has the most high maintenance, Las Vegas has the party animals, and Orlando has kids galore.

My personal favorite city to fly to is Dallas. Why? Well, the people are so nice and polite! You’d be surprised at how travelers are these days. A simple “please” and “thank you” goes a long way.

Another thing about Dallas passengers is they always ask for Dr. Pepper. I don’t think I’ve ever traveled on a plane that serves Dr. Pepper, but on every single Dallas flight, someone always asks. It’s like clockwork.

I guess Dr. Pepper’s big in Texas? They always seem extremely disappointed when I tell them that there’s no Dr. Pepper, too. Sorry, Texans.

I never drink soda, but I’m all about those crockpot recipes. Dr. Pepper with meat? That could work.

It definitely did! You don’t need to add any sugar because there’s already plenty of it in the soda. The meat didn’t come out tasting like Dr. Pepper at all, it just tasted like it had been sitting in the refrigerator marinating overnight. It’s great to try when you have some soda to get rid of in the fridge. I imagine Coca Cola would work just as well. Recipe from Add a Pinch.

Dr. Pepper Slow Cooker Pot Roast

Serving Size: 8

Ingredients

1 3-5 pound beef roast
1 can Dr Pepper
1 cup water
2 dashes Worcestershire sauce
salt and pepper
3 cloves garlic

Directions

Place beef roast at the bottom of the slow cooker.
Add the rest of the ingredients on top of the beef.
Cook for 7 hours on low.

https://lovintheoven.com/dr-pepper-slow-cooker-pot-roast/

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