My mixer!!

Well after 5 years of marrige my husband has fianlly bought me a stand mixer. So needless to say I have been busy all weekend.

I made 2 cheesecake recipes and a blueberry recipe.

The first cheesecake recipe is just a new york style recipe. I did not make the crust which is why I had a little bit left over.

Cheesecake
3 (8oz) black of cream cheese
1 can sweetned condensed milk
2 tsp vanilla
2 eggs

Preheat oven at 300 degrees. In mixer beat cream cheese until fluffy. Add condensed milk and beat until smooth. Add vanilla and eggs until combined. Put into prepared crust and bake in the oven for 60 minutes. Once done open oven door and let cool in oven for 60 minutes. Referigate for 6 hours.

The next recipe I made was leftover from the above recipe.

Nutmeg cheesecake cups.

Filling
1 Cup leftover cheesecake from above

Crust
1 cup flour
1/3 c sugar
1/2 tsp nutmeg
1/4 tsp salt
1/2 butter, softened

Combine the first four ingredients together until combined and then add butter until the mixture looks like coarse crumbs.

In greased small muffin pan(24 holes) roll dough into small balls press into holls. Bake in the oven at 350 degrees for 10 minutes. Let cool 5 minutes. Add 1 tbsp of cheesecake mixture on top of crust. Let bake for 30 minutes at 300 degrees.

My last recipe of the weekend is

Blueberry Cream Cheese Muffins

1 box white cake mix
1 cup milk
1/3 cup oil
3 egg whites
3 oz cream cheese
1.5 cup blueberries

Combine first 5 ingriendents in mixer for 2 minutes. Add blueberries. Divide into muffin cups and bake for 20 minutes at 375 degrees.

Will make 24 muffins

Cheesecake- Swirl Chocolate Chip Pumpkin Bread

So I got this recipe from cookiepiebklyn.blogspot.com. I love both cheesecake and pumpkin so I decided to make this today and will be taking a loaf of it to a friend for Thanksgiving. I did modfiy the recipe a little bit but I think that it came out really really well. I even got my 3 year old invovled and she loved mixing all the pieces togetether.

Cheesecake-Swirl Chocolate Chip Pumpkin BreadMakes 1 9-inch loaf

Cheesecake swirl:
4 oz. cream cheese, at room temperature
1/4 cup sugar
4 oz. sour cream, at room temperature (Orignal Called for 8 oz)
1 large egg, at room temperature
1/2 tsp. vanilla extract
Pinch of salt

Pumpkin bread:
1 1/2 cups all-purpose flour
1 tsp. baking soda'
2 tsp. pumpkin pie spice
1/4 tsp. salt1 cup sugar
7 1/2 oz. pumpkin puree (half of a 15-oz. can)
1/4 cup vegetable oil (original called for 1/2 cup)
2 large eggs, at room temperature
1 tsp. vanilla extract
2 Tbsp. water
1/2 cup miniature chocolate chips (Original Called for 3/4 cup)

1. Preheat the oven to 350ºF. Mist a 9-by-5-inch loaf pan with cooking spray. Make the cheesecake swirl: In a bowl, using an electric mixer on medium speed, beat the cream cheese and sugar until smooth. Add the sour cream, egg, vanilla and salt and beat until well combined and smooth. Set aside.

2. Make pumpkin bread: In a small bowl, combine the flour, baking soda, pumpkin pie spice and salt; stir with a fork to mix well. In a separate large bowl, whisk together the sugar, pumpkin puree and oil. Beat in the eggs, vanilla and water. Scrape down the sides of the bowl with a flexible spatula, then beat again until just mixed. Stir in the flour mixture until just combined, then fold in the chocolate chips.

3. Spread 1/3 of the pumpkin batter in the loaf pan, then spread about 1/3 of the cheesecake swirl over the pumpkin batter. Repeat layers, ending with the last of the cheesecake swirl. Run a sharp paring knife through the layers to create a swirl pattern.

4. Bake the bread for 75 to 80 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached. Allow to cool in the pan on a wire rack for 15 minutes, then turn out bread and let cool completely. To store, wrap well in foil and refrigerate.