Happy Wednesday y’all!!! So I have a question…can we please either move Thanksgiving back a few weeks or push Christmas to January or something? because seriously it’s like all the holidays jumble together and then it’s all over and I’m super sad to put my Christmas decorations up (yes, I believe it’s not good to start the New Year with your decorations up).
It’s like month after month of totally awesome food related holidays and then nada for a while. Are y’all with me on this? because I seriously can’t be the only one who thinks this would be a good idea…Anyways, to hold onto Christmas just ooonnee more day I thought I would bring y’all these mini gingerbread cheesecakes.
Honestly these are the perfect mixture of gingerbread and cheesecake, incredibly decadent for sure, especially with the added bonus of the perfectly light and fluffy cinnamon whipped cream on top, yum, yum, yummy y’all.
These are a cinch to make and if y’alls collapse in the middle like mine always do, then that can be covered by the whipped cream hehe, enjoy!!!
Alrighty, cream cheese into your bowl…
nice and creamy…
now the vanilla and sugar…
the eggs…
all mixed up…
now time for the molasses and all the spices…
all mixed again, and ready to go into the liners…
Golden Oreos in the liners…
cheesecake batter into the liners…
bake, bake, bake…
and enjoy!!!
- 2 (8 Ounce) Blocks of Cream Cheese, Softened.
- 3/4 Cup of Granulated Sugar.
- 1 Tablespoon of Vanilla Extract.
- 2 Large Eggs.
- 2 Tablespoons of Molasses.
- 1 Teaspoon of Ground Ginger.
- 1/2 Teaspoon of Cinnamon.
- 1/2 Teaspoon of Nutmeg.
- Pinch of Salt.
- Dash of Cloves.
- 12-16 Golden Oreos.
- 1 Cup of Heavy Whipping Cream, Chilled.
- 1/2 Cup of Granulated Sugar.
- 1 Teaspoon of Cinnamon.
- Preheat your oven to 325 degrees F.
- Place cupcake liners in your cupcake tins, and then place 1 Golden Oreo in the bottom of each liner and set aside.
- With a handheld or stand mixer with paddle attachment, place your cream cheese into your bowl and mix until light and fluffy.
- Now add the sugar and whip again until combined.
- Now add the rest of your ingredients and mix until just combined.
- Using an ice cream scoop or large spoon, place your cheesecake batter on top of each Golden Oreo filling each liner almost to the top.
- Bake your cheesecakes for 20-22 minutes or until they just start to crack a little on top.
- Let cool completely.
- With a handheld or stand mixer with whisk attachment, place your chilled heavy whipping cream in your bowl and whisk until right before stiff peaks form.
- Now add your sugar and cinnamon and whisk again until well combined, and enjoy!!
- You don't have to make the cinnamon whipped cream, but it's so dang yummy I highly recommend it.
This recipe was totally my mom’s suggestion, and glad I listened because I had so much fun making these for friends and family (seriously, nerd status). 
I’m a big fan of lavender for relaxation, and the dried lavender flowers reeeally take this over the edge of awesome. Please, please make this stuff, it’s insanely easy and makes a totally wonderful gift. Have a very Merry Christmas and Merry Christmas Eve!!
now Lavender essential oil…
shake it all up, now add your dried Lavender flowers…
shake it all up again…
now add more Epsom salts…
and shake, shake, shake…
and enjoy!!!
I’m sure y’all have had variations of honey butter at restaurants before that they serve with their awesome bread, but honestly this is better than any I’ve ever had in a restaurant. 
This stuff is too good not to share, so I had to put together some in little mason jars and give them to loved ones, and so far everyone has said the same thing, that they want to put it on everything haha. 
I hope y’all are having an awesome week so far, and hopefully done with all of your Christmas shopping and wrapping–unlike me 🙂 Have an awesome day y’all!!
mix, mix, mix…
time for the honey…
now the cinnamon…
mix, mix, mix…
now time for the powdered sugar…
all mixed up…
if you’re not going to can, then you can ignore the following 🙂
yummies and how cute!…
make them pretty if you like and enjoy!!!
Anyways, today I’ll be showing you a step-by-step guide to making brown butter. As I have mentioned in past posts, brown butter is one of my favorite things that adds sooo much flavor to everything you put it in, but at times has the mystique (first time ever mystique has been used in reference to butter?) of being difficult to make. 
When I first started looking into how to make brown butter, I felt like I kept reading over and over again how easily it was to burn it and how it would be a terrible mess if you did etc, etc. Yes, butter can burn, and yes it could be a mess if you did, but I’m thinking some folks were being a bit dramatic because I think you would have to walk away from your pan of butter to burn it that easily. Soo…here it is….
nice & melted…
starting to bubble a little…
remember to constantly stir, starting to kind of foam up and bubble more now…
starting to see some brown-ness & it will start to smell nutty and delicious at this point…
really nice and brown in the bottom, now is a good time to remove from the heat, but continue stirring…
after taking off the heat and cooling for just a bit…
and you can enjoy this in just about everything!!!
I wanted to keep the frosting super light and fluffy with the subtle sweetness and crunch of the crushed candy cane, and y’all that is exactly how this frosting turned out, downright perfection. 
Also, lets talk about the cupcakes, I doctored up a cake mix to make the cupcakes extra moist and fluffy (and not to mention easy) and these also turned out perfectly soft and chocolatey. I honestly think these would be perfect for any Christmas party (parties) you might need to bring a little something to because these are so festive and delicious. Also, if you’re a huge mocha peppermint fan, this is right up your alley, enjoy y’all!
then the rest of your ingredients…
all mixed up….
into your cupcake tin…
now, for the frosting…milk and flour into your saucepan…
perfect, see how it’s the consistency of thin mashed potatoes?…
once the flour/milk mixture has cooled, place butter and sugar into your bowl…
whip, whip, whip the butter and sugar until light and fluffy…
now add your milk/flour mixture…
whip it like crazy until it’s super light and fluffy (should taste and look like whipped cream)…
into your bowl…
all mixed up and ready to be noshed…
and enjoy!!!
