Monday, June 17, 2013

Churro Cheesecake Squares aka, Cinnamon Cheesecake Squares

Going through my never ending binder of print out recipes that I have, I stumbled across this one for Churro Cheesecake Squares. It sounded so amazing that even though the hubs isn't a cheesecake fan I had to try it out. 

Not sure where it was from as there is no web address on this print out. But thank you whoever you are who shared this yummy recipe on the web.

Here's the skinny on how to make these yummy treats.


* 2 cans of Pillsbury Crescent Dinner Rolls (I used the flakey butter kind)
*2 packages of Cream Cheese (The 8 oz. bricks)
*1 tsp Vanilla
*1 egg, beaten slightly
*1 cup sugar divided
* 2 Tbsp. ground cinnamon 


1. Preheat the oven to 350 degrees. 
2. Mix together (I used my stand mixer but you can use a hand held) egg, 1/2 cup of sugar, vanilla, and cream cheese. 
In a separate cook mix together the rest of the sugar (1/2 c) and the cinnamon and set it aside for later.
3. Spray a 9X13 pan with cooking spray and sprinkle half of the cinnamon/sugar mixture evenly on the bottom of the pan. 
4. On a piece of parchment paper, roll out one tube of the crescent roll dough and press the seams together so it doesn't separate while baking. *Tip: do this while the dough is cold so it doesn't stick as much. 
5. carefully lay the dough in the pan.
6. Spread the cream cheese mixture onto the dough evenly. 
7. Unroll the other tube of chilled dough and do exactly the same thing and lay it on top of the cheesecake mixture. 
8. Spread the remaining cinnamon/sugar mixture ontop of the dough evenly. 
9. Pop it in the oven for about 30-35 minutes or until golden brown. 

Wasn't planning on posting this recipe so the photo isn't the best. 

I made a little mistake (adding the cinnamon sugar mixture) into the actual cheese cake because I misread the directions however, it still turned out REALLY good. I gave most of the squares to my neighbors since I knew I'd end up eating the whole 9X13 pan of them. They were extremely happy last night when I dropped them off. Mr. H. said: "Anytime you make cheesecake anything feel free to bring it on over to us". HA! 

Monday, June 10, 2013

Chocolate & Peanut Butter Chip Pretzel Cookies

It is Summertime and I officially don't have to get up early, drive to work and come home so tired I don't even want to make dinner, YAY! What does that mean? It means, it's time to do all the things that I have no time or energy for during the school year like crafting and baking! I had made my neighbors some cookies as a "Welcome to the neighborhood" treat, and when I told them I'm going to be baking a lot this summer they seemed very happy about that. Ha.

My first recipe of the summer is a sweet treat. 
 Chocolate and Peanut Butter Chip Pretzel Cookies

  • 1 1/2 cups of all purpose flour
  • 1/2 tsp. of salt
  • 1/4 tsp. of baking soda
  • 1/2 cup of butter at room temperature
  • 1/2 cup of tightly packed light brown sugar
  • 1/3 cup of granulated sugar
  • 1 egg (beaten)
  • 1 tsp vanilla extract
  • 1 cup milk chocolate chips
  • 1/2 cup peanut butter chips
  • 1/2 cup broken up pretzel pieces
  • Pretzel Salt or Sea Salt or Kosher salt 

  1. In a medium bowl, stir the  flour, baking soda, and salt. Set aside.
  2. In the bowl of your stand mixer (or if you don't have one in a large bowl and a hand mixer), beat the butter and sugars together on medium speed until light and fluffy (about 2-3 minutes). 

  3. Beat your egg
  4. On low speed, slowly add the beaten egg and vanilla extract and combine.                                *Tip: make sure you scrape down the sides of the bowl.            
  5. Add the flour mixture and beat just until there are no more streaks of flour.      
  6. Add the chocolate chips, peanut butter chips, and pretzels.      
  7. Cover and refrigerate for an hour.
  8. Preheat the oven to 350F. Line baking sheets with parchment paper.
  9.  Scoop out  tablespoonfuls of the dough and sprinkle with pretzel salt.                                        *Tip: These cookies don't spread out that much so shape them how you'd like them to look when they come out of the oven. 
  10.  Leave about 2 inches between each ball and bake for 10 minutes.                                                   Like crunchier cookies, leave them in for a minute or two longer. 
  11.  If you prefer crispier cookies increase the baking time by 1-2 minutes.

This makes about 2 dozen cookies. 


I am not sure where this recipe came from as I just have it in a binder from a word document that was typed out. I know there are quite a few recipes out there like this one though. 

Monday, June 3, 2013

Baby Shower Gift- Owl

We just had a baby shower at work for a co-worker who is having a boy. I made a sweet little stuffed owl and she sent me a photo of where she put it in the baby's room so I thought I'd share it.

The owl is yellow and white chevron with a huge white with black polka-dots heart on it's tummy and a small one on it's lower back.

The owl was really easy to make and took around 15 minutes or so.