Oreo Cheesecake Cupcakes

My all time favorite thing to bake, is, in fact, cupcakes! I have always loved how small and delicate they are, but you still have the possibility to make them remarkably beautiful and complex. The best cupcakes not only taste good, but are also something to appreciate visually.

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In all the cupcakes I have ever made, I have yet to make a Oreo cupcake. So, with this in mind, I have decided to combine my two favorites, Oreo and cream cheese.
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These cupcakes where made from scratch from The Joy of Cooking cook book (using the regular cheese cake cupcake recipe, adding my own Oreo twist). They where simple, easy and the result was far beyond decadent. Definitely a repeat.

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Tomato, Pesto, Buffalo

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For this easy to do Italian classic, it took me all of ten minutes to make three separate plates of this dish. First, I cut up everything on different cutting boards to keep all the juices separate. I then sliced thick cuts of tomato and made sure to match them with the thickness of the Buffalo Mozzarella. Carefully stacking the pieces of tomato and cheese on top of one and other, I added a thin layer of Pesto (Parmesan, garlic, basil, olive oil, pepper) in between layers. When the stacking was done, I then drizzled some olive oil and balsamic vinegar glaze around the plate. If there was one ingredient that I would add to the dish it would be some toasted pine nuts thrown on top, but apart from that, this dish was divine.

Smoked Salmon with Creamy Dill

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These simple salmon appetizers are perfect for any occasion because they are easy to prepare and beautiful to look at, not to mention they taste amazing! For starters, I lightly toasted pieces of Rye bread from a locale bakery close to my house. Slicing the bread into two bite pieces, I began working on the salmon. Again, I sliced the salmon into two bite pieces, making sure they are the same size as the bread. I added lemon, olive oil, salt and pepper and some dill into a boil and mixed in the salmon. As for the sauce, I lightly whipped cream cheese, 15 percent table cream and dill in a boil and spread it atop the toast. I then added a slice of salmon and a small drop of the white sauce on top, and salt and pepper to taste.

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Gingerbread Snaps

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Today is Christmas eve, so naturally I wanted to make something festive, and what is more festive than gingerbread cookies? Using a recipe my mother’s friend gave me, I tried them out. It was a pretty simple recipe that I used, but unfortunately the cookies did not come out as expected. I think where I went wrong was in the mixing but I can not be sure. They still tasted okay, having a sugary molasses taste and good consistency, but these are something that definitely need another try!

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Apple Turnovers

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Originally I had the idea that I wanted to make peach turnovers as something new, but soon realizing that it is not the season for peaches I soon changed my idea to apple turnovers. I started by peeling and cutting four green apple. I cut up pieces of pastry dough and flattened them out to about to size of my palm. Using a cooking brush, I spread melted butter over the pastry, adding sliced almonds, then the apple pieces. Again using the brush, i coated the apples with melted butter, cinnamon, brown sugar and a dash of salt. Putting them in the oven for 20 minutes, they turned out crisp and buttery with the perfect amount of cinnamon. If I where to do them again, I would put less butter and maybe a few more almonds so the taste would pop a little bit more.

Butter Brown Sugar Squares

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These decadent squares are virtually impossible to get wrong. Butter, sugar, maple syrup, flour, butter, sugar, butter. Mix all those together creating a crust and a sugar batter. After cooking them for 20-25 minutes, the sweetest, most delicious squares I have eaten emerged from the oven.

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Tropical Pomegranate Oat Muffins

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My mother had the brilliant idea of making these muffins when we were trying to find something to do with the liters of pomegranate seeds that we picked up at Cosco. We found this recipe in the Joy of Cooking cook book that we’ve owned for ten years but have never seen this recipe. I first put together oats, brown sugar, eggs, butter and some quinoa flour. Mixing that together, I mixed in some pineapple and mango juice for that tropical flavor.batter and pomegranate

Carefully adding in the pomegranates so they do not break, I mixed them into the tropical oat mix. After thoroughly mixing in the seeds, I spooned the batter into greased muffin tins one at a time. On top of uncooked batter, I added a brown sugar crumble for added flavor and texture consisting of brown sugar, flour, salt and baking powder.IMG_0922

The muffins turned out even better than I expected, with a light delicious sugary crumble on top and a moist batter inside, with a pretty fuchsia coloring from the pomegranates.final muffin