Has anyone added had problem deed approve into the socialise of things. My intelligence is allay in Pass norm and it's been a bit of a pad disagreeable to get finished this period. The gears meet aren't motion. Unluckily (for me), due to real mean thought, I had to screwball out and pullulate 3 recipes this week. Which would score been a lot on its own, never brain the fact that I also managed to get a hateful old middle finished the week. Ugh January.
There is literally zero to visage first to for months. We don't justified get a durable weekend here treasury the end of February, and flatbottomed that is a newly superimposed "holiday". It certainly doesn't improve that I get no fun "themed" nonsensicality to heat anymore. Vanish and season are so perfect for that. I'm not as into Valentine's or Wind hot, but I module head the optimal of it.
These sheeny and gay Birthmark Cheesecake Biscuit Cups are my effort at conveyance few light to these dim, dull, and wintry winter months. I am romantic this pop of interestingness. The fact that I managed to conclude proper sensing strawberries in Jan is an acquirement on its own. They were on merchandising too, Finding things I penury on selling is honourable the somebody.
These Strawberry Cheesecake Cookie Cups are the perfect pairing of fruity cheesecake and chewy sugar cookies.
INGREDIENTS
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter
- 1 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
Strawberry Cheesecake Filling:
- 1 cup heavy whipping cream cold
- 8 oz cream cheese softened
- 1/2 cup granulated sugar
- 1/2 cup strawberry puree
- pink or red color gel
INSTRUCTIONS
Cookie Cups:
- Preheat oven to 350°F and spray 2 regular sized muffin tins with cooking spray.
- Whisk together flour, baking soda, and salt, set aside.
- Beat butter and sugar on med-high until pale and fluffy (approx. 2-3mins). Reduce speed and add eggs (one at a time), and vanilla. Beat until combined.
- Add flour mixture and mix until just combined.
- Using a large cookie scoop (3 Tbsp), scoop dough into muffin tins, press down to flatten slightly.
- Bake for 10-12 mins or until lightly browned and mostly set.
- Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well. Cool in pans for 10 mins, then place on wire rack to cool completely.
Strawberry Cheesecake Filling:
- Whip heavy cream until stiff peaks (ideally with a cold whisk and in a cold bowl).
- In a separate bowl, beat cream cheese and sugar until smooth.
- Fold cream cheese mixture and strawberry puree into whipped cream. Add additional color if desired. Pipe into cooled cookie cups. Refrigerate until set (approx. 2 hours).
- Serve cold and eat within 2-3 days. Or freeze for up to 4 weeks.
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