January 11, 2012

Cannot Be Held Responsible

I'm a two cups of coffee into my morning.
One cup: Still not safe to talk to me
Two cups: I can hold a conversation, but cannot be held responsible for my words.
Three cups: My kidneys are now working overtime, but I can finally begin my day.
Four cups: I can conquer the world!!!!!!!!!

So, I'm blogging on two cups.  Just warning you!!!!!!

Yesterday I worked my tail off on these signs.  All because I was in the mood to get a little crafty (and also because I'm a wanna-be super mom).  

This is Ryan's.  

Because I was also channeling Betty Crocke.....I made these!!!!  Recipe will be at the bottom of this post (in case you want to forfeit your New Year's resolution).

Then I sat my hiney on a bleacher seat.  Again.
I thought it was fun taking pictures of the student section with my signs.  
How cute are our Hornet fans?  Ummmm....VERY CUTE!!!!!

Here are all three of our Coaches.
The guy in grey is Coach Marsh.....his name is Tim.
The guy in the black argyle sweater is Coach Cunningham....his name is Tim.
The guy in the white shirt and red tie is Coach Cool.....his name is Tim.
Nope, not kidding.

Chocolate Chip Cookie Dough Cheesecake Bars

1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted

Chocolate Chip Cookie Dough:
5 tablespoons unsalted butter, room temperature
1/3 cup packed light brown sugar
3 tablespoons granulated sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
3/4 cup flour
2/3 cup chocolate chips

Cheesecake Filling:
10 oz cream cheese, room temperature
1/4 cup sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract

1. Preheat the oven to 325 F. Line an 8" square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.
2. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Leave your oven on while you prepare the dough.
3. While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Using your hand to form clumps, distribute the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps. Be sure to use all of the dough. 
5. Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely. Chill in refrigerator overnight or for at least a couple hours.
6. Lift the bars out by the overhang and cut into squares for serving.

I found the recipe on this blog........Brandy's Baking

No comments:

Post a Comment