Raspberry Cream Cheese Coffee Cake

Wow.

It is so time for a non-book review post! ;-)

My husband just finished a 6-month long addition project, and my mother-in-law is now our new 'neighbor.'

Needless to say, we've been pretty busy.

Although I've still been trying new recipes here and there, most of our meals have been super quick and not worthy of blog posts!

But THIS...!

This Raspberry Cream Cheese Coffee Cake is certainly worthy to be posted!

It was FAN.TAB.U.LOUS!!!

Perfect for brunch or overnight company! Or just eat the whole thing yourself! ;-)

I found the recipe over on Krista's blog and I hope you'll give it a try! Mmmm, yummy!

RASPBERRY CREAM CHEESE COFFEE CAKE

2-1/4 cups all-purpose flour
3/4 cup sugar
3/4 cup cold butter
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
1 egg, beaten
1 teaspoon almond extract

FILLING:
1 (8 oz) package cream cheese, softened
1/2 cup sugar
1 egg
1/2 cup raspberry jam (I used seedless)
1/2 cup sliced almonds

In a large mixing bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Remove 1 cup and set aside. To the remaining crumbs, add baking powder, baking soda, salt, sour cream, egg, and almond extract; mix well. Spread in the bottom and 1 inch up the sides of a greased 9-in springform pan.

For the filling, in a small bowl, beat cream cheese, sugar, and egg in a small bowl until blended. Pour over batter; spoon or pipe raspberry jam on top. Swirl with a knife. Sprinkle with almonds and reserved crumbs.

Bake at 350 degrees for 45-55 minutes or until golden brown. Let stand for 15 minutes. Carefully run a knife around the edge of pan to loosen; remove sides from pan. Serve warm or cool. Refrigerate leftovers.

Recommend: YES


**Disclaimer: Each review is based on the reactions and opinions of myself and/or family. Post *may* contain affiliate links. If you click on them and decide to make a purchase, I receive a (very!) small commission. Hey, every little bit helps! So, I thank you! :-).**
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Oreo Cookie Cake

Mmmmm, a cool, creamy, rich - but not too rich - perfectly easy dessert that gives you the comforting taste of all that's good in a nothing-else-like-it Oreo cookie!

Oreo Cookie Cake has been around for awhile, and everyone tweaks the recipe a bit. Here's my version (which we think makes a bowl-ful of chocolate sandwich cookie perfection!):

OREO COOKIE CAKE

1 (20 ounce) package chocolate sandwich cookies
1/2 cup butter or margarine, melted
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 (8 ounce) container frozen whipped topping, thawed
1-3/4 cups milk
1 (3.5 ounce) package instant chocolate pudding mix

Directions:

1. Crush cookies into bite size pieces (do not obliterate! Leave 'em nice and chunky!) and reserve 1 cup for topping. Melt butter and mix with rest of cookies. Press into 9x13 pan. Put in freezer for 5 minutes.

2. Meanwhile, beat together cream cheese and confectioners' sugar until smooth. Fold in 1/2 of the whipped topping. Carefully spread cream cheese mixture over crust and place cake back in freezer.

3. Prepare instant pudding with the milk, according to package directions then spread over top of cream cheese layer. Spread the remaining whipped topping on top of the pudding layer and sprinkle with the remaining cookies. Keep cake refrigerated.

Recommend: YES



**Disclaimer: I was given a free product for review purposes only. My reviews are not monetarily compensated and have not been influenced by the sponsor in any way, unless otherwise disclosed. Each review is based on the reactions and opinions of myself and/or family. Post *may* contain affiliate links. If you click on them and decide to make a purchase, I receive a (very!) small commission. Hey, every little bit helps! So, I thank you! :-).** ___________________________________

Pink Sugar's Mini Oreo Cheesecakes... YUM!

***Please note:***

Rhiannon has moved her blog and the NEW link for her Mini Oreo Cheesecakes recipe is HERE at Hey Gorgeous!

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When Rhiannon posted this recipe for Mini Oreo Cheesecakes, I KNEW I would make them!

My picture falls flat once you see Little Miss Baker's gorgeous food photography. I attempted to take a picture of my drippy beaters with my computer in the background (which was, of course, on Pink Sugar's Mini Oreo Cheesecake recipe page).... believe me, that picture was goofy. So are most of my food pictures! :-)

I'll leave the food photography to Rhiannon and others more talented!


But, as for the Oreo Cheesecake recipe...THAT I could handle! :-) They were absolutely positively deliciously scrumptious!!!

The hardest part of the recipe: waiting for these babies to chill. I made them at night, then had one for breakfast! :-D

I cut the recipe in half (it made 17)...but bought ingredients for the full recipe. Do you know what that means?!

Mmmmhmmmm! I'll soon be making another batch of 17.... YUM!

You MUST stop over to Rhiannon's blog and say hi, drool over her amazing pictures, be inspired by her super looking cupcakes, and then get the recipe for these fun little cheesecakes!

Oh, Little Miss Baker! You don't know how many times I've contemplated buying a passport just so I can taste one of your fabulous sounding Mint Meltaways!!!

Recommend: YES




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Tags: recipes cheesecake cheesecake recipes mini oreo cheesecakes Pink Sugar Desserts Pink Sugar Cupcakes oreos