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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