Everyday Mom's Meals: Weekend Company {Guest Blogger Carla}

Saturday, February 16, 2013

Weekend Company {Guest Blogger Carla}

Happy Saturday! I hope you had a fabulous week! Did your sweetie treat you well on Valentine's Day? And of course Fat Tuesday...did everyone eat well?

I want to give a huge thank you to my guest today for stepping in at the last minute when my original guest had to cancel. I appreciate it so very much! Not to mention, she is here to share a yummy dessert! Please welcome for the first time to EMM, Carla~

Hi there Everyday Mom's Meals Readers! I'm Carla, authoress of fellow foodie blog Baking, not Banking! I am a twenty-something cupcake lover, baking and living in lovely sunny South Florida. I love Glee, red wine, Cosmopolitans, dancing, and cooking all sorts of goodies in my kitchen. I am happy to be here and share with you one of my favorite recipes, Mini Red Velvet Cheesecakes!

Everybody knows cheesecakes are delicious, but mini ones are not only easier to bake, but cuter too! They are the perfect centerpiece for any gathering and perfect for the office space. And who doesn't love red velvet? I do believe we are in the perfect season of love for such deliciousness as well. :)

The recipe is super easy and comes from Betty Crocker

24 dark chocolate cookies (thin, to fill the bottom of a cupcake liner fully)
16 oz softened cream cheese
1 cup white sugar
1/4 cup unsweetened cocoa powder
2 tsp vanilla extract
2 tbsp red food coloring
2 eggs
1/2 cup heavy whipping cream
1 tbsp powdered sugar
white chocolate chips (optional)

1. Place chocolate cookies at the bottom of cupcake tins in muffin pans.
2. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in the white sugar and the cocoa until fluffy. Beat in vanilla and food coloring. Beat in eggs, one at a time, until well blended. Divide batter evenly among cupcake liners.
3. Bake 20 to 25 minutes or until centers are firm. Cool 15 minutes (cheesecake centers will sink while cooling). Refrigerate for at least 2 hours before serving.
In a small bowl, beat whipping cream and sugar with electric mixer on high speed until stiff. Spoon whipped cream on chilled cheesecakes. Just before serving, garnish with white chocolate chips. Cover and refrigerate any remaining cheesecakes.
5. Smile and serve!

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