Cheesecake Stuffed Peaches

In honor of Tasty Tuesday over at FTLOB's I have this tasty recipe to share with everyone!

I thought this was a great Fall idea for a dessert! It’s fairly simple and I have Chelsea Ferguson to thank for this yummy treat!  She doesn’t have a blog but I love this recipe she listed in Lauren Conrad.com

Cheesecake Stuffed Peaches

• Prep time: 15 minutes |
• Cook time: 30 minutes
• Total time: 45 minutes |
• Servings: 6

You Will Need:

• 6 peaches, halved and pitted
• 1/4 cup(s) of butter melted
• 3 tbsp. of cinnamon sugar
• 1/2 pkg. cream cheese softened
• 1/4 cup(s) of sugar
• 1 egg yolk
• 1 1/2 tsp. of vanilla

Directions:

1. ***If you want to make your own cinnamon sugar mix 3 tbsp granulated sugar with 1 tsp of ground cinnamon)
2. Preheat oven to 350 degrees
3. Use a 15x10x1 inch pan and line with parchment paper.
4. Trim a very thin slice from the round side of the peach so that it can stand up on its pan.
5. dip in melted butter
6. Sprinkle with cinnamon sugar. set aside.
7. In a mixing bowl beat cream cheese until smooth, add sugar, egg yolk, and vanilla. Beat until blended.
8. Spoon into center of peaches.
9. Bake uncovered about 30 min or until lightly browned and softened.

Serve warm or at room temperature.

Keep Reading, 

 

Halloween Brownies

Time to get ready for Halloween! Its Tasty Tuesday over at FTLOB's and I decided to theme this recipe for Halloween because, well I love the idea of Halloween so check out this tasty recipe!

Tombstone Brownies make the perfect Halloween dessert for any Halloween party or event. They're very easy to make, all you'll need is brownies, or make your own with brownie mix and of course your own cookie tombstones that you can also shape yourself, or use a tombstone cookie cutter. After those two are done you can just go crazy with your own icing and candy decorations and then enjoy.

Brownie Ingredients

6 Tablespoons Unsweetened Cocoa

1/4 Cup Butter

1 Cup Sugar

1/2 Teaspoon Vanilla

1/4 Teaspoon Salt

1/3 Cup Flour

2 Eggs

Tombstone Brownies Directions

In a microwavable dish, melt the 1/4 cup of butter. Stir in the 6 Tablespoons of Unsweetened Cocoa. Mix in sugar, eggs, 1/2 teaspoon Vanilla extract, flour, and salt. Pre-heat the oven to 325F degrees. While waiting for the oven to warm up flour the baking pan.
Pour the brownie batter into an 8×8 dish and cook for 35-40 or until a toothpick stuck in comes out clean.

Cookie Ingredients

3 cups flour

1 cup granulated sugar

1 1/2 tsp baking powder

1/2 tsp salt

1 cup soft butter

1 egg, slightly beaten

3 tbsp cream

1 tsp almond extract
Chocolate, white and green icing and little candy pumpkins for decor.

Directions for the Tombstone Cookies

Sift dry ingredients together and place into a bowl. Add butter, eggs, cream, and almond extract. Blend thoroughly and chill for several hours. Once chilled break off a piece of dough the size of an apple and pat it flat in your hand.

Roll out dough onto floured board about a 1/4 inch thick. Cut out using tombstone shaped cookie cuter and place onto an ungreased cookie sheet. Bake 5-8 minutes at 400 F. Remove the cookies from the oven as soon as you see them turn color and let cool on a wire rack

Put chocolate frosting on the cut brownies and on one side and place the sugar cookies on the side of the brownie. Decorate with mini pumpkins and more.

Keep Reading,