Mini Oreo Cheesecake

Last year during the holidays my cousins and I decided to surf Pinterest for some holiday treats and came across this amazing recipe. This year I went back to my Favorites only to find out the website owner did not renew their agreement with godaddy.com so the recipe is no longer online. -_-
Luckily, after digging through all my emails I found a word document that I saved all my Thanksgiving recipes on, and don'tcha know I was smart enough to include the Oreo Cheesecake recipe! I hope you all enjoy these little addictive treats!

Image stolen from pinterest.com

Twix Cheesecakes (makes 12 cheesecakes) :

Crust

1/2 package Oreos (20 Oreos)

1 Tablespoon sugar

1/4 cup unsalted butter, melted

Cheesecake Batter

1 pound cream cheese, softened

1/2 cup sugar

1/2 teaspoon vanilla extract

2 large eggs, lightly beaten

1/2 cup sour cream

12 mini Twix bars, chopped into small pieces

Preheat the oven to 275 degrees F.

1) In a food processor, grind up the Oreos into fine crumbs. Put the crumbs into a large bowl and add in the sugar. Mix to combine. Then pour in the melted butter and mix to coat all of the crumbs with butter.

2) Line a cupcake pan with cupcake liners. Scoop a Tablespoon of the cookie crumbs into each cupcake liner. Using your hand, press the crumbs down firmly. Set the cupcake pan aside while you work the cheesecake filling. (Sometimes I have some cookie crumb mixture left over. So if you do too, don’t worry.)

3) In a bowl of a stand mixer with the paddle attachment, mix the cream cheese until smooth on medium low speed, about 3 minutes. With the mixer on medium low speed, add in the sugar and mix to combine. Then add in the vanilla extract and mix. Slowly pour in the lightly beaten eggs and mix until the eggs are incorporated. Add in the sour cream and combine.

4) Chop the mini Twix bars into small pieces. Add them into the cheesecake batter and gently fold them in.

5) Using an ice cream scooper, scoop the cheesecake batter into each cupcake liner. Bake the cheesecakes at 275 degrees  F for 30 minutes. Chill the cheesecakes overnight in the refrigerator. Then enjoy!

Stolen from Pinterest.com

Vietnamese Pok Pok Chicken Wings

Last weekend I decided to pay a visit to a close friend of mine . She recently went to Portland where she discovered some of the most amazing flavorful wings at a famous local establishment called Pok Pok. As I was driving to visit her she told me how she came across the recipe online and I knew immediatley what was going down that weekend. We are both known for making some pretty epic meals and that is exactly how these wings turned out, EPIC. I have never had wings with so much flavor, who would have thought Vietnamese seasonings would make wings this great? Well hope ya'll enjoy these! :D

What you need:

3 pounds of chicken wings (be sure to split the drumettes)

1/2 cup  super fine brown sugar

4 garlic cloves, 2 crushed and 2 minced
2 teaspoon of ginger paste

1/2 cup Asian fish sauce 

2 table spoons vegetable oil, plus more for frying

1 cup cornstarch

1 tablespoon chopped cilantro

1 tablespoon of chopped mint

Steps to creating these amazing wings:

1. 1 ) In a bowl, whisk the fish sauce, brown sugar, one teaspoon of ginger and crushed garlic. Add the wings and toss to coat. Refrigerate for 3 hours, tossing the wings occasionally.
2. 2) Heat the 2 tablespoons of oil in a small skillet. Add the minced garlic and one teaspoon of ginger paste; cook over moderate heat until golden, 3 minutes. Drain on paper towels.
3. 3) In a large pot, heat 2 inches of oil to 350°. Pat the wings dry on paper towels; reserve the marinade. Put the cornstarch in a shallow bowl, add the wings and turn to coat. Fry the wings in batches until golden and cooked through, about 10 minutes. Drain on paper towels and transfer to a bowl.
4. 4) In a small saucepan, simmer the marinade over moderately high heat until syrupy, 5 minutes. Strain over the wings and toss. Top with the cilantro, mint and fried garlic and serve

Ending Result :)

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Chocolate Baklava Recipe

Ingredients

• 1 package (16 ounces, 14-inch x 9-inch sheet size) frozen phyllo dough, thawed
• 1-1/4 cups butter, melted
• 1 pound finely chopped walnuts
• 1 package (12 ounces) miniature semisweet chocolate chips
• 3/4 cup sugar
• 1-1/2 teaspoons ground cinnamon
• 1 teaspoon grated lemon peel
• 1 cup of Godiva Hot Cocoa powder
• 1/2 cup of Ghee (found in Middle Eastern or South Asian stores) 
• SYRUP:
• 3/4 cup orange juice
• 1/2 cup sugar
• 1/2 cup water
• 1/2 cup honey
• 2 tablespoons lemon juice

Directions:

• Butter a 15-in. x 10-in. x 1-in. baking pans. Unroll one package of phyllo dough; cut in half and cover with a wet paper towel or cloth so the phyllo dough doesn't dry out

• Melt butter with the ghee

 

• Line bottom of prepared pan with two sheets of phyllo dough (sheets will overlap slightly). Brush with butter and sprinkle with the chocolate powder. Repeat layers 8 times. (Keep dough covered with plastic wrap and a damp towel until ready to use to prevent it from drying out.)

• In a large bowl, combine the nuts, chocolate chips, sugar, cinnamon and lemon peel. Sprinkle 2 cups over top layer of phyllo.

• Top with four layers phyllo dough, buttering each layer. Top with 2 or more cups nut mixture. Top with four layers phyllo dough, buttering each layer; top with remaining nut mixture. Top with the remaining phyllo dough, brushing each layer with butter. Drizzle any remaining butter over top.

Putting my uncle to work and letting him brush the melted butter on each layer.

• Using a sharp knife, cut baklava into 1-1/2-in. diamonds. Bake at 325° for 50-60 minutes or until golden brown.

• Meanwhile, combine the syrup ingredients in a saucepan; bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 20 minutes. Pour over warm baklava.

Enjoy! :)

Brunch time

Brunch, brunch, brunch...

Brunching is one of the trendiest meals in recent times. It is a perfect meal with the combination of breakfast and lunch, where you spend countless of hours laughing with your close friends over delicious meals and bottomless drinks. Dallas has a wide variety of restaurants that offer an amazing selection for brunch. It is difficult to find any restaurant in Dallas on a Sunday morning where there aren't girls dressed up with their sunglasses on, outside a patio sipping on their mimosa or Bellini recapping with each other about happened the night before. I love spending time with my close girl friends and have a passion for food, and whenever you give me the combination of my friends and food... well you better watch out, we're about to order everything off the menu and we just may have an audience drawn by our laughter and outrageous stories. We always know how to have a great time and enjoy great food so, below I have a few pictures of places that I've recently gone to and really enjoyed and hope you all will do the same! :)

Brunch Buffet @ Bonnie Ruth's

Bonnie Ruth's is known for their brunch buffet that caters to all types of food lovers. This little French themed restaurant has two different locations one in Frisco, TX and the other in Allen, TX. They are known for their pastries; however their brunch has a wide selection of pasta and different breakfast items. With $2 mimosa this restaurant is perfect for those who want to have a nice brunch without getting out of the suburbs!

Pad Kee Mow @ Malai

Lemongrass Mussels @ Malai

Thai Egg Benedict @ Malai 

Thai Fried Rice @ Malai

    

Thai Egg Benedict @ Malai

Thai Green Curry @ Malai

Thai Green Curry @ Malai

Shrimp Pad Thai @ Malai 

Thai Egg Benedict @ Malai Kitdchen in Uptown



Veggy Omlete and Blueberry Chocolate Chips pancake @ Magnolia Cafe in Austin

Steak & Eggs @ Nick & Sam's Grill

Nick & Sam's Grill on a Sunday morning is the spot to be, you will find people of all ages at this place holding a pitcher of their amazing drinks and just having a good time. The place is very well known for their cheap pitchers and their famous Captain Crunch French Toast. Last time I went there I had a great time drinking, however when I ordered the Steak and Eggs I was very unimpressed with the eggs and steak because of how flavor less they were. Luckily, they did have these Corn Beef Potato Hash Cakes that were to die for, along with their Béarnaise Sauce for the steak that almost made up for the lack of flavor in the main dishes.



Cucumber & Avocado Sandwich , Twig & Branch  & Bruschetta Tasting @ Bolsa

Bruschetta Tasting : marfa tomato, honeydew melon, white bean & smoked salmon @ Bolsa

Bolsa is located in the heart of the Bishop Arts District in Oakcliff, surrounded by some very unique shops and restaurants which adds some spice to their image. Serving food using fresh ingredients this restaurant is surly one of the best refreshing brunch I have ever had. The staff is very friendly and the layout of the restaurant is nice for all types of weather. The last time I went to Bolsa, it was pouring out side and we still managed to be seated in the patio and just enjoy the rainy weather over great food. We started off with the Brushetta Tasting, then the Cucumber and Avocado Sandwich and the Twig & Branch flatbread pizza. All the dishes were so fresh and green (Oh and grown by local farmer, I was later informed)!

French Crepes @ The Original Pancake House

Chicken and Waffles @ Villa-O

Chicken and Waffles with bottomless bellenis @ Villa-O

Molten Lava Cake on the House @ Villa-O

The waiter got this for me because he kept picking on me wanted to make up for it :)
I love the service at this place, one of my favorite brunch spots in Dallas. @ Villa-O

Lamp Chopps and Eggs @ Sangria & Tapas

My Famous Fiesta Omlete, well known to only my close friends and family!
You always have the option to bring lunch to yourself if you can't go out to get brunch with friends! ;)

Max's Wine Dive

Fried Chicken @ Max's Wine Dive

Fried Chicken, Mashed Potatoes. Greens and Truffled Mac n cheese @ Max's Wine Dive

Chilaquiles @ Del Frisco's Grill 

Crab Cake @ Del Frisco's