Myself, I have resolved to finally love my house. We have lived here for 3 years and I don't know if I have really moved in. Yes the walls are painted and there aren't boxes all over the place, but I have put off projects because I would rather save the ideas for my "real" house. In my mind I think I always thought we would move in 5 so why bother. What the heck is that all about? I mean, it's my house not my apartment!
I think a lot of it is enjoying the now, not waiting for the "what could be".
This recipe has nothing to do with any of that, I just thought I'd share.
I saw these on my daily blog reading and knew they were something that I had to try out! Upon looking at the recipe, it seemed to be missing a couple of amounts. However, it served as awesome inspiration and were indeed FABULOUS.
inspired by That's So Yummy
I used my favorite cookie recipe
2 sticks of butter, room temperature
3/4 cup brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
2 large eggs
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
Combine the butter and sugars in the bowl of a mixer fitted with the paddle attachment and mix until fluffy and well combined. Add the eggs, one at a time, and vanilla. In a separate bowl, combine the flour, baking soda, and salt. Add to the mix slowly to combine, being careful not to overmix.Form the cookie dough into a long log (about 18 inches or so), wrap in plastic, and refrigerate for at least 30 minutes.
Once chilled, cut the dough into 24 pieces and place in the bottom of cupcake tins lined with papers.
Bake the dough in a 325 degree oven for approximately 18 minutes (or until the cookie has spread across the bottom and is slightly browned)
While the cookies bake, make the cheesecake layer.
FOR CHEESECAKE TOP LAYER
2 packages (8 ounces) of cream cheese, room temperature
1 can of sweetened condensed milk
2 large eggs
1 teaspoon of vanilla extract
Combine all ingredients until smooth.
Once the cookies are baked, top them with approximately 2 1/2 tablespoons of the cheesecake mix. Return to the oven and continue to bake for an additional 15 minutes or until the cheesecake is set.
Once set, remove the cupcakes from the oven and set on a rack to cool. I put mine in the fridge to set overnight.
Top with homemade whipped cream and enjoy!