Cinnamon Roll Cheesecake

I saw this recipe while scrolling down my Facebook feed. It looked so yummy we decided to make it last weekend. My first reaction was "what do you mean a cinnamon roll cheesecake? How would that even work?" So I took a look and it seemed almost like it shouldn't be able to work, but it looked so tasty... Finally I showed my hubby and of course he said we had to make it. It was easy to make, and the house smelled amazing when we took it out of the oven. The only downside was the unbearable wait for it to cool before we could taste it. Finally came the first bite... it was amazingly good!

Note: the original recipe called for 35 minutes of cooking time, but ours needed an extra 10 minutes. The center should be soft and slightly jiggly when you remove it, but not watery.

Ingredients:

16 oz. of cream cheese, softened

1/2 cup of sugar

1/2 cup of sour cream

1 Tsp. of vanilla extract

2 eggs

1/3 cup of melted butter

1/2 cup of brown sugar

2 Tbsp. of cinnamon

1 canister of refrigerated cinnamon rolls with frosting (for 8 regular sized rolls)

Procedure:

1) Preheat the oven to 325° F. Then beat the softened cream cheese.

2) Add the sugar.

3) Add the sour cream.

4) Add the vanilla extract.

5) Keep mixing until it's smooth.

6) Add the eggs, one at a time until they're full incorporated.

7) Once it's all combined set it aside.

8) In a separate bowl mix together the butter, brown sugar and cinnamon.

9) In a greased springform pan press all the cinnamon rolls until they fully cover the bottom.

10) Spread the cheesecake batter.

11) In a greased springform pan press all the cinnamon rolls until they fully cover the bottom.

12)  Drop spoonfuls of the sugar/cinnamon mixture onto the cheesecake batter.

13) Swirl the mixture in to the cheesecake with a butter knife.

14) Bake for 45 minutes. Or until the edges are firm but the center is still jiggly.

15) Remove from the oven and cool completely. 

16) Top with the icing.  And refrigerate for at least 4 hours. 

Enjoy!

Preheat the oven to 325° F. Then beat the softened cream cheese.

Add the sugar.

Add the sour cream.

Add the vanilla extract.

Keep mixing until it's smooth.

Add the eggs, one at a time until they're full incorporated.

Once it's all combined set it aside.

In a separate bowl mix together the butter, brown sugar and cinnamon.

In a greased springform pan press all the cinnamon rolls until they fully cover the bottom.

Spread the cheesecake batter.

Drop spoonfuls of the sugar/cinnamon mixture onto the cheesecake batter.

Swirl the mixture in to the cheescake with a butter knife.

Bake for 30 to 35 minutes. Or until the edges are firm but the center is still jiggly.

Remove from the oven and cool completely. 

Top with the icing.  And refrigerate for at least 4 hours. 

Now, serve and enjoy!

Memphis Style Ribs

Hi! We were craving ribs so I decided to start looking through difference recipes online. Browsing I decided to make some Memphis Style Ribs! My son kept asking for more, everybody was salivating. This recipe is super easy to make and is a sure hit, I'm sure you'll love it!  Until the next one!

Ingredients:

1.40  pounds baby back ribs

For the Rub:

1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
2 teaspoon paprika
1 teaspoon dry oregano
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons vegetable oil

Procedure:

1) Preheat over to 300 degrees F. and add the ingredients of the rub in a bowl.
2) Mix the rub ingredients together well in a small bowl.
3) Rub the vegetable oil onto the ribs.
4) Pour the rub over the ribs and work the rub fully and evenly into the ribs. 
5) Bake until tender and juicy on the inside and crispy on the outside, about 2 to 2 1/2 hours.

Preheat over to 300 degrees F. and add the ingredients of the rub in a bowl.

Mix the rub ingredients together well in a small bowl.

Rub the vegetable oil onto the ribs.

Pour the rub over the ribs and work the rub fully and evenly into the ribs. 

Bake until tender and juicy on the inside and crispy on the outside, about 2 to 2 1/2 hours.

Enjoy!

Starbucks Mocha Frappuccino Copycat

I am obsessed with Starbucks frappuccinos! But let's be honest, it's a habit that can get a little pricey. That's why I decided to make it at home. The best part is that not only am I saving a lot of money but (sorry Starbucks) mine tastes even better! Here in the Caribbean we have very strong coffee (it's grown locally after all), so my frappuccino exceeded my expectations. The problem with the Starbucks frappucinno is that I need to add expreso shots to really taste the coffee with the intensity I love in my beverages, but with this version I don't need it! You can play with the amount of coffee you want depending on you mood of your day, and without spending more money for every extra shot! Isn't it prefect? Yes it is! Hope you guy enjoy it as much as I do. Until the next one!

Ingredients:

 1/3 cup of 2% milk

 1/3 cup of coffee

2 Tablespoons of Chocolate syrup

1 tablespoon of white sugar

1 cup of Ice cubes

Procedure:

1. Put the ice in a blender.
2. Add the coffee, the milk, the sugar and the chocolate.
3. Once everything has been added hit ice crush, then chop.
4. Pour into your cup.
5. Garnish with a little extra chocolate on top and enjoy!

Put the ice in a blender.

Add the coffee.

Add the milk.

Add the sugar.

Add the chocolate.

Once everything has been added hit ice crush, then chop.

Mix everything together.

Pour into your cup.

Garnish with a little extra chocolate on top and enjoy!

Madeleines

My husband has been asking me to make him madeleines for quite some time now. I always had an excuse. But he recently took the Bar exam and I promised him I would make them the day after he finished the exam. So the day came and I baked them for him! He was excited and very happy. He loved them. I will probably bake them more often from now on. Hope you guys enjoy the recipe! 

Ingredients:

2 eggs
3/4 tsp vanilla extract
1/8 tsp salt
1/3 cup white sugar
1/2 cup all purpose flour
1 Tbsp lemon zest
1/4 cup butter

Procedure:

1. Preheat oven to 375 degrees
2. Butter and flour 12 madeleine molds. Set aside.
3. Melt butter and let cool to room temperature.
4. In a bowl or the stand mixer  beat eggs, vanilla and salt at high speed until light.
5. Beating constantly, gradually add sugar and continue beating at high speed until the mixture is thick and pale and ribbons form in bowl when the beaters are lifted, this should take 5 to 10 minutes.
6. Sift flour into the mixture 1/3 at a time, gently folding it after each addition.
7. Add lemon zest and pour melted butter into batter.
8. Spoon batter into the molds.
9. Bake for 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.

Butter the madeleine molds. 

Flour the madeleine molds.

Set aside. Melt butter and let cool to room temperature.

Add the eggs to the bowl.

Beat the eggs, the vanilla and salt at high speed until light.

Beating constantly, gradually add sugar and continue beating at high speed until the mixture is thick and pale and ribbons form in bowl when the beaters are lifted, this should take 5 to 10 minutes.

Once the mixture is thick and pale and ribbons form in the bowl, start adding the flour, while sifting it.

Sift flour into the mixture 1/3 at a time, gently folding it after each addition.

Add lemon zest and pour melted butter into batter.

Mix and pour in to a jug. It's easier to transfer to the molds.

Spoon batter into the molds

 Bake for 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.