Cherry Cheesecake Muffins

Happy Halloween!! These muffins are so fun for holidays! I picked up a $10 skull pan from target to make them extra spooky. You could definitely use a muffin tin as well. I made them for our kids sleep over and everyone was so excited!

The muffin batter is insanely easy and the light cheesecake filling comes from whipping the cream cheese mixture until it looks like whipped cream. You can use any fruit filling. Pumpkin or apple butter would also be amazing. We liked the cherries for the spook factor 😂

Ingredients:

1/2 cups of apple cider

1/2 cup granulated sugar

1/2 cup dark brown sugar

1 egg plus 1 egg yolk

3 tbsp of melted salted butter

2 tbsp of vanilla extract 

1 tsp cinnamon 

1 tsp of nutmeg 

1 tsp of baking powder

1 tsp baking soda 

2 cups of AP flour 

Topping 

1/2 granulated sugar 

3 tbsps of cinnamon

Filling

8 oz of room temp cream cheese

8 oz of room temp butter

1 cup of powdered sugar

1 tbsp of vanilla extract

1/4 cup of heavy cream

1 cup of fruit filling

Directions:

Preheat the oven to 350 degrees.

Mix the flour, sugars, baking powder, baking soda, and spices together.

Add in the apple cider,melted butter, vanilla and eggs.

Do not over mix. The batter should be thick.

I like putting my batter into a ziplock for more control but you can spoon out as well.

Grease or spray your pan. Add in the batter. Filling 3/4 of the way. (These will rise!)

Bake for 10-15 minutes until golden brown and set.

Roll in the cinnamon sugar and let cool.

Whip the butter and cream cheese on high for 2-3 minutes. Add in the powdered sugar and vanilla. Slowly add the cream in, a little at a time. Mix on high. You may not need all the cream. You are just looking for a thick whipped cream texture. Refrigerate while the muffins cool.

I like using the handle of a spoon to hollow out the middles of the muffins.

Fill half way with the cream cheese mixture and top with a spoonful of fruit.

Let me know if you try these out!! Enjoy!

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Cherry Cobbler

My whole life I have loved anything with cherries. I can never understand how someone could prefer apples or peaches. This cherry cobbler is so easy to put together, but has so much flavor!

I can make this entire dessert in 30 minutes. My kids always think I am a magician. Second best part? Your entire house with smell incredible.

Something about the brown sugar with the almond extract and oats just makes it really special. You could definitely swap out for another fruit, but in my option the nothing compares to a tart cherry.

In the notes I added you can brown the butter. I definitely recommend if you have the time. It adds an extra layer of depth and nuttiness that pairs perfectly with the oats.

You can eat alone warm or top with vanilla ice cream. Fresh whipped cream would also be delicious!

Ingredients

1/4 cup of all purpose flour

1/2 cup of quick oats

2 tsp cinnamon

1/4 cup of melted salted butter (brown the butter for extra flavor!)

1/4 cup of brown sugar

2 cans of low sugar cherry pie filling

1 tbsp of Rodelle Almond Extract

1 tbsp of Rodelle Vanilla Extract

Parchment paper and an oven friendly dish

Directions

Preheat the oven to 400 degrees.

Melt butter and add in 1 tsp cinnamon, almond extract, brown sugar, flour, oats.

Mix until you have a very dry crumble. You can even use your hands to break up the butter and sugar.

Mix together remaining cinnamon, vanilla, and cherries.

Prepare a dish with parchment. Add the cherry filling. Top with the crumble.

Bake for 20 minutes or until golden brown.

Serve warm!

I added the links to my favorite extracts above. You can also search the site directly or check your local Walmart! Using quality extract makes a huge difference in getting those intense flavors without an artificial aftertaste.

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Chocolate Hazelnut Meringue Cake

This is such a fun way to make chocolate cake. Deep chocolate fudge cake topped with the crackled meringue and fresh whipped cream. It is a cross between a brownie and macaron.

Valentine’s Day is just around the corner and I wanted to try something a little different. When Patrick and I first started dating I would make a dark chocolate cake for two. This reminds me a lot of that flavor profile, but instead of icing a nice crispy meringue topper.

We used strawberries, but raspberries would be equally delicious. Between the fudge cake and meringue I drizzled hazelnut spread for a little extra richness.

Ingredients-

2 cups of dark chocolate

3/4 stick of salted butter

1/4 cup AP flour

3/4 cup of almond flour

3/4 cup brown sugar

1/2 cup sugar divided

1 vanilla bean scraped or tbsp vanilla bean paste

6 eggs, 4 separated

1/4 tsp cream of tartar

1/4 tsp salt

1/4 cup cocoa powder

1/2 cup chocolate hazelnut spread

Whipped cream and berries for topping

Directions-

Pre-heat oven to 350 degrees.

Melted butter and chocolate together. In sauce pan or microwave for one minute on high. Add 1/4 cup sugar and brown sugar.

Let cool slightly and whisk in two eggs plus 4 egg yolks. Add in your vanilla bean/ paste. Mix in the salt, AP flour, and almond flour.

Pour into a lined spring form pan. I used an 8in pan for height and put parchment paper down to prevent leaking.

Bake for 25 minutes or until just set enough to hold the meringue.

Warm your hazelnut spread and drizzle over the cake. This does not need to be perfect.

Whip the remaining egg whites and sugar together. Add in the cream of tartar as it whips.

Once the egg whites are glossy and slightly stiff, slowly fold in the cocoa powder. Do not mix, whip, or go to fast. This will deflate your eggs to crumbles.

Spoon over the cake and slightly spread.

Bake for another 20 minutes or until the meringue is set. It will have a slight crust to it.

Let cool and top with whipped cream and berries!

My favorite Cocoa Power is from Rodelle. You can get a giant bag that lasts forever and adds the perfect dark chocolate richness.

Sprinkles I found at Homegoods!

If you want an even more dramatic top just add two more egg whites to the meringue mix.

Enjoy!

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Caramel Espresso Chip Cookies

What is it about Christmas that just makes you crave warm cups of espresso? Or is it just me?? These cookies are inspired from one of my favorite drinks. Espresso with caramel and mocha sauce.

These chewy chocolate chip cookies have dark chocolate chips, espresso chips, and are stuffed with caramel. They are perfect for any holiday cookie exchange or late night snack!

I created these cookies as part of the #rodellebakingchallenge ! I am so excited to share their give away. If you have been following me for a while you know the Rodelle vanilla extract is my all time favorite.

Ingredients

1 stick room temperature salted butter

1/3 cup of granulated sugar

3/4 cup of light brown sugar packed

2 large eggs

1/2 cup of instant vanilla pudding mix

2 tbsp of Rodelle vanilla extract

1 tsp of baking soda

1 tsp of cinnamon

1 cup dark chocolate chips

1 cup espresso chips

12 chewy baking caramels

Directions

Preheat oven to 350

In a mixer whip the butter and sugars

Add in the extract, eggs and pudding mix

Slowly mix the cinnamon, baking soda and flour

Hand fold in the chips to prevent over mixing

Roll into 12 even balls

Push the caramel into the middle of each until covered

Flatten slightly to the size you like these do not spread much

Decorate with sprinkles!

If you do not have espresso chips just add another cup of dark chocolate chips and 2 tbsp of instant espresso powder

Enter to win Rodelle’s baking challenge! Follow @rodellevanilla on Instagram. Bake one of the influencer collab recipes and tag them at #rodellebakingchallenge !

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Bee Sting Cake

We spent our mini moon after the wedding in a tiny German inspired town. One of the big things I noticed was all the baked goods were light and airy with some sort of almond topping.

I really wanted to try making a classic Bee Sting Cake. A cross between a bread and cake with honey vanilla pastry cream. I always start out thinking my recipe will be classic, but then I start adding ingredients until it is very loosely based on the original. I couldn’t help but add cinnamon and brown sugar. The flavors just all pair soooo well together!

The texture is much lighter than bread, but still has that yeast feel. The crumble on top of the cake is the only truly sweet element. I added fresh whip cream to really turn it into a summer dessert.

This cake was the perfect time to break out my favorite Rodelle vanilla ingredients! The vanilla bean paste is my all time favorite. That plus the vanilla extract definitely intensify the honey.

Ingredients

For the cream –

3 egg yolks

2 tbsp of Rodelle vanilla bean paste

1 tbsp of Rodelle vanilla extract

1 tbsp of cornstarch

1/4 cup of honey

1/2 cup of sugar

1 1/3 cup of whole milk

For the cake-

2 eggs

1/2 cup of salted butter

2 cups of AP flour

1/2 cup of warm whole milk

1 packet or 2 1/2 tbsp of dry active yeast

1/2 cup of sugar

2 tbsp of honey

1 tbsp of Rodelle vanilla extract

1 tsp of salt

For the topping-

1/2 cup sliced almonds

1/4 cup of honey

1/4 cup brown sugar

1 tsp of cinnamon

Directions

For the pastry cream-

In a sauce pan heat half the sugar, vanilla paste, vanilla extract, and milk until almost boiling. Little bubbles will rise to the surface. Reduce to medium low.

In a bowl mix egg yolks, honey and remaining sugar.

Add the egg yolk mixture to the sauce pan. Whisk continuously to avoid the eggs from curdling.

In a separate bowl mix the cornstarch with a little water to make a paste. Add to the sauce pan.

Whisk over medium high heat until the cream has thickened and coats the back of the spoon.

Let cool and set the in fridge. I like placing plastic wrap into the top to avoid skin texture from forming.

For the cake-

In a mixer (with a dough hook) add the warm milk, yeast, and sugar. Let sit until the yeast bubbles.

Add the remaining ingredients and mix until ingredients are fully incorporated. The dough will look like a cross between bread dough and cake batter. Slightly loose and sticky.

Preheat the oven to 350 degrees. Cover the dough and let rise for 30 minutes to an hour.

You can grease a 9 inch cake pan or use parchment paper. I prefer parchment.

Place dough in lines pan and spread the best you can. Just try and keep everything even.

Top with the honey, brown sugar, and almonds.

Bake for 35-40 minutes until set.

Let cool before slicing the cake into two layers.

Spread the cooled pastry cream on the bottom layer before placing on the top layer.

Serve with fresh whipped cream if you like!

Definitely made for impressing guests, but would be great for a not too sweet brunch!

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No Churn Peach and Caramel Ice Cream

No Churn Peach and Caramel Ice Cream

Fresh peach season is here! Only one of the best times of the summer for us. Since we live in the peach state there are always peaches at every grocery store, farmers market, fruit stand… everywhere! We love them fresh will whipped cream, in a pie, or in our ice cream! It has been a while since I made a no churn ice cream and I thought there was no better time with peach season here. A saucepan full of caramel later and this no churn peach and caramel ice cream was born!

No Churn Peach and Caramel Ice Cream

I’m going to be honest- Patrick’s son and I thought it would be fun to eat this outside to get the “perfect drippy” picture. The second I snapped the shot we ran back into the air conditioning. I froze the ice cream over night so it was creamy and firm, but it melted in seconds when we stepped onto the patio. Gotta love that Georgia heat!

no churn peach and caramel ice cream

I had a little extra pie crust from another recipe so I crumbled it on top, but you can also crumble a sugar cone for the same crunch. I love how easy this recipe is to make. Patrick’s 6 year old was able to help me. I have been testing a lot of my recipes with the kids to make sure they truly are easy to replicate. Layers of creamy vanilla, frozen fresh peaches, and salty caramel are exactly what I want on a hot day!

No Churn Peach and Caramel Ice Cream

No Churn Peach and Caramel Ice Cream
Recipe Type: Ice Cream, Dessert
Author: Kellie Rice
Prep time:
Cook time:
Total time:
Serves: 10
Creamy vanilla ice cream filled with fresh peaches and salty caramel.
Ingredients
  • Ice Cream:
  • 1 pint of whipping cream
  • 1/2 can of sweetened condensed milk
  • 3 tbsp of sugar
  • 2 heaping tbsp of vanilla extract
  • 1 cup of chopped skinned peaches
  • crumbled pie crust or sugar cones
  • Caramel:
  • 1/2 cup of brown sugar
  • 2 tbsp of butter
  • 1/4 tsp of salt
  • 3 tbsp of whipping cream
Instructions
  1. In a standing mixer pour in all the cream (reserve 3 tbsp for the caramel)
  2. Add in the vanilla, sugar, and sweetened condensed milk
  3. Whip until the cream stands in peaks
  4. Fold in the peaches
  5. Sit in the freezer while you make the caramel
  6. In a small sauce pan heat the butter and brown sugar over medium heat
  7. Allow the mixture to bubble up until a deep caramel brown (about 2 minutes)
  8. Try not to stir during this time
  9. After the 2 minutes sprinkle in the salt
  10. Take off the heat and add the cream whisking quickly
  11. Let the caramel cool
  12. Pour into the ice cream mixture
  13. Use a knife to cut the caramel into the ice cream
  14. Freeze covered over night.
  15. Top with pie crust crumbles and enjoy!

 

Somehow I posted this on #nationalicecreamday  see? meant to be! I seriously hope you go try this recipe this weekend! Don’t forget to #kelliericecakes if you do so I can see your creations!

No Churn Peach and Caramel Ice Cream

 

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