This post is sponsored by Rhodes Bake-N-Serv.

Have you seen bagel balls at a popular coffee place around the country? You can now make them at home…no yeast and no mixing of flour! Just six ingredients or less depending on what your favorite bagel toppings are!

These little bagel balls are so popular because they taste amazing and they are an easy on the go breakfast or snack, essentially it's a cream cheese filled bagel, think bagel balls stuffed with cream cheese.

Can you see the cream cheese? No need to slice your bagel or spread cheese on it because it's cream cheese stuffed bagel bites!

Can you freeze stuffed bagel bites?

You can totally freeze bagel bites after making them. I put them in a zippered plastic bag. Always label when you're freezing food, add the date and what's in the bag! (This makes your life easier later on!)

To reheat them, I defrosted them in the refrigerator overnight and heated them up in the oven at 350 degrees F for about 5 to 6 minutes.

Ingredients for making stuffed bagel bites

• Rhodes Bake N Serve Yeast Dinner Rolls (these are located in your grocer's freezer section)
• cream cheese
• baking soda
• one egg white
• your favorite bagel toppings (I used sesame seed, everything bagel seasoning and shredded asiago cheese)

I love love Rhodes frozen Yeast Dinner rolls, I have made pretzel rolls with them as well as cheddar cheese cloverleaf rolls. I have baked them up according to the directions on the back of the bag and used the rolls as slider burger rolls and buns for pulled pork sliders too!

How to make stuffed bagel bites

Spray a baking sheet with nonstick cooking spray and place frozen Rhodes Bake N Serve Yeast Dinner Rolls on it.

Spray a sheet of plastic wrap with the cooking spray and allow the rolls to defrost for 2 hours on the counter.

Cut up the cream cheese into four even pieces and cut each piece into 4 more pieces.

One by one, cut each roll in half using kitchen shears.

Flatten just a little bit (as pictured above).

Place a piece of cream cheese in the middle.

Wrap the dough around it and keep pinching the dough to seal it. Be sure to seal it up nicely so the cream cheese doesn’t burst out of the bagel balls while baking.

Allow the rolls to rest on the same prepared baking sheet for 45 to 60 minutes (rewrap with the sprayed plastic wrap).

Bring a pot of water to a boil. Heat your oven to 400 degrees F.

Once it’s boiling, carefully add the baking soda. Turn the heat down to medium. The water needs to be hot but it’s better if it’s not continually boiling for this next step.

Add a few rolls at a time to the pot and allow to cook for 15 to 30 seconds.

Remove with a slotted spoon and drain on a paper towel lined plate or baking sheet.

Add rolls to a parchment paper lined baking sheet.

Brush each roll with the beaten egg white. Add toppings to each bagel bite.

I used sesame seed on a few. Everything bagel seasoning on some of them.

And shredded Asiago cheese.

After baking for 17 to 18 minutes, here's how they look!

Make sure to allow them to cool for at least 10 minutes before trying them.

These cream cheese stuffed bagel bites make me smile!

These little bagel balls stuffed with cream cheese are wonderful! They are so easy to make!

Okay, add it to your to do list, to get Rhodes frozen Yeast Dinner Rolls from the store and make these bagel bites soon! This week!

Print

Stuffed Bagel Bites Recipe

Servings 16 bagel bites

Ingredients

• 8 Rhodes Bake N Serve Yeast Dinner Rolls
• 4 ounces cream cheese cut into 16 evenly sized pieces
• 1 Tablespoon baking soda
• 1 egg white beaten

Bagel Toppings

• Sesame seed
• Everything bagel seasoning
• Shredded asiago cheese

Instructions

• Spray a baking sheet with nonstick cooking spray and place frozen dinner rolls on it. Spray a sheet of plastic wrap with the cooking spray and allow the rolls to defrost for 2 hours on the counter.
• Cut up the cream cheese into four even pieces and cut each piece into 4 more pieces.
• One by one, cut each roll in half and flatten just a little bit. Place a piece of cream cheese in the middle and wrap the dough around it and keep pinching the dough to seal it. Be sure to seal it up nicely so the cream cheese doesn’t burst out of the bagel balls while baking.
• Allow the rolls to rest on the same prepared baking sheet for 45 to 60 minutes (rewrap with the sprayed plastic wrap)
• Bring a pot of water to a boil. Heat your oven to 400 degrees F.
• Once it’s boiling, carefully add the baking soda. Turn the heat down to medium. The water needs to be hot but it’s better if it’s not continually boiling for this next step.
• Add two to three rolls at a time to the pot and allow to cook for 15 to 30 seconds. Remove with a slotted spoon and drain on a paper towel lined plate or baking sheet.
• Add rolls to a parchment paper lined baking sheet. Brush each roll with the beaten egg white. Add toppings to each bagel bite.
• Bake at 400 degrees F for 17 to 18 minutes.
• Allow the rolls to cool for at least 10-15 minutes before enjoying.

Notes

Notes:

You can freeze these and enjoy later! Freeze them in a zippered plastic bag. Defrost in the refrigerator overnight and reheat in a 350 degrees F oven for a 5 to 6 minutes.

Disclosure: This post is sponsored by Rhodes Bake-N-Serv. I only work with brands that I love and always share with you my personal opinions.

The post Stuffed Bagel Bites appeared first on The Little Kitchen.

This post is sponsored by Cabot.

I'm sharing with you three different cheese ball recipes including one for a bacon cheese ball. They are so easy to make and everyone, from your family to friends, will be wowed!

Recently, I shared with you how to build a meat and cheese board while working with Cabot Cheese and I'm back to share with you this wonderful recipe! Now you can add this cheese ball recipe to your meat and cheese board!

We are huge fans of Cabot cheeses in our house. We always have at least 2-3 blocks of Cabot cheese in our refrigerator and our grater gets a good workout!

First up, the bacon cheese ball is divine. I can't say I have a favorite among the three cheese ball recipes so I won't but you might be able to take a hint which one might be the most popular!

I love nuts and cheese together so this pecan covered cheese ball is really fun!

And last but not least, do you have a thing for sunflower seeds like I do? I love this cheese ball recipe with sunflower seeds. It has a nice texture and it's perfect!

What do you eat cheese balls with?

You can eat cheese balls with anything you like! I love eating them with different types of crackers! Put a little spreader on your plate so you can spread the cheese with.

What is a cheese ball made of?

• cream cheese
• ground cayenne pepper
• garlic powder
• black pepper
• soy sauce
• green onions
• Cabot Seriously Sharp Cheddar Cheese
• chopped pecans
• flat leaf parsley
• cooked bacon
• sunflower seeds

How long does a cheese ball last before it goes bad?

You can make your cheese ball recipe a day or two before you're going to serve it. Mine lasted about a week in the refrigerator and it tasted great. Once you refrigerate it, just let it sit on the counter for a few minutes and then it will be easier to spread on crackers.

I used Cabot Seriously Sharp Cheddar Cheese for this recipe, you can totally use any of your favorite Cabot Cheddar Cheeses!

First, grate your Cabot Cheddar Cheese.

Add softened cream cheese to a mixing bowl.

Add cayenne pepper, garlic powder, pepper, soy sauce and green onions.

And then mix with a rubber spatula.

Add the grated Cabot cheddar cheese to the bowl.

Mix together.

Then divide the cheese mixture into three. 

I put parsley and bacon into a smaller bowl and mix together.

Then, I added the chopped pecans into another bowl.

And then the sunflower seeds in another bowl.

Roll in each 1/3 of the cheese mixture into a ball.

Then, place in the bowls. And the cheese ball in sunflower seeds.

Roll another cheese ball in the bacon and parsley.

Looks so good, doesn't it?

And then roll the last cheese ball in chopped pecans.

I put them on squares of wax paper on a plate and then covered them. Place in the refrigerator at least one hour before serving.

This cheese ball recipe is so easy to make! I know you'll love it with Cabot Cheddar Cheese.

It's perfect for snacking or as an appetizer to serve your family before dinner. Or you can add it to a grazing table!

Looking for another wonderful recipe to add on to your list to make this summer? You should definitely try my beer cheese fondue, it's always a hit with my family as well!

Print

Cheese Ball Recipe

Cook Time 10 minutes minutes

Total Time 50 minutes minutes

Servings 3 cheese ball appetizers

Ingredients

• 2 packages 8 ounces each cream cheese, softened
• 1/8 teaspoon ground cayenne pepper
• 1/2 teaspoon garlic powder
• 1/8 teaspoon black pepper
• 1/4 teaspoon soy sauce
• 2 green onions sliced
• 1 package 8 ounces Cabot Seriously Sharp Cheddar Cheese, grated

For the outside:

• 1/2 cup chopped pecans
• 3 Tablespoons chopped flat leaf parsley
• 4 slices bacon cooked
• 1/2 cup sunflower seeds I used salted ones

Instructions

• In a medium sized mixing bowl, add softened cream cheese, cayenne pepper, garlic powder, pepper and soy sauce. Mix thoroughly with a rubber spatula.
• Add green onions and the grated Cabot cheddar cheese and mix.
• Divide the cheese mixture into three.
• Roll each one into a ball.
• Roll one cheese ball in chopped pecans.
• Mix parsley and bacon in a small bowl. Roll the next cheese ball in parsley and bacon.
• Roll the last cheese ball in sunflower seeds.
• Cover and refrigerate at least one hour. (Can be made a few days ahead of time and stored in the refrigerator.)

Other recipes using cheddar cheese:

Cheddar Cheese Cloverleaf Rolls
Two Ingredient Cheese Crisps
Easy Stovetop Mac and Cheese
Broccoli Cheddar Cheese Soup
Three Cheese Mac and Cheese

Disclosure: This post is sponsored by Cabot. I only work with brands that I love and I always share with you my own opinions.

The post Cheese Ball Recipe appeared first on The Little Kitchen.

This recipe for homemade crab rangoon was originally shared on December 14, 2009. I have updated this post and the images.

I have made this crab rangoon recipe for family and friends so many times. It's the second recipe I ever shared on The Little Kitchen too! It's really easy to make and it's requested all the time.

I worked part-time at a startup in college and one day, a co-worker asked me what was in the crab rangoon appetizers she had at Chinese restaurants. I hadn't thought about it, I just knew I loved ordering them when we went to Chinese restaurants.

I asked my mom (even though we're Vietnamese) what she thought and she rattled off a list of ingredients.

I did tell my co-worker what my Mom thought but then I decided I would try my hand at creating a recipe for crab rangoon and this is how this recipe was born.

This is such a great recipe to make for your Super Bowl Party and for the Chinese New Year (or Lunar New Year) party! This recipe is actually pretty popular in my family and like I said requested all the time!

What is crab rangoon?

Crab rangoon is a fried appetizer served at American Chinese restaurants across the United States. But did you know they aren't Southeast Asian or Chinese? Crab rangoon are actually an American invention!

The filling of crab rangoon is cream cheese, imitation crab meat and green onions. Some restaurants add garlic or other spices as well.

Crab Rangoon Ingredients

• 1 package of square or round wonton wrappers
• 8-ounce package imitation crab
• 2 (8-ounce) packages cream cheese
• 5-6 green onions
• salt and pepper
• vegetable or grape seed oil

How to fold crab rangoon

It's really easy to fold them. I show you how in the photos below. First you want to make sure to cover your wonton wrappers with a damp paper towel that way they don't dry out.

I usually do this with both of my hands but I'm showing you below on a plate what each step looks like.

Take about a teaspoon of the crab-cream cheese filling and spread it onto the middle of a wonton wrapper with a spoon.

Then, fold it in half to make a triangle.

Then, pinch with your fingers near the filling and fold the side corners in (as pictured above).

It actually comes together really fast and you'll have a bunch of these wonderful crab rangoon!

Can crab rangoon be made ahead of time?

Yes they can be made ahead of time. First, I'll say they taste best and have the best consistency when you fry them up immediately after folding them up. But they totally can be made ahead of time.

From the photo above, you can see that I put them on a parchment paper lined cookie sheet in one layer and then put it in the freezer. Freeze for at least 30 minutes and then you can put them into a zippered plastic bag (make sure you add the name of the recipe and date it!) and put them in the freezer.

Before frying them though, you'll need to let them defrost part of the way in the refrigerator.

How to fry crab rangoon

It's really easy to fry crab rangoon, you don't need a lot of oil. I add about a 1 1/2 inch layer of oil (you can use vegetable or grape seed oil) and heat it for a few minutes on medium high.

I fry them in batches, you don't want to over crowd the pan. Cook for about 2 to 4 minutes on each side.

And put them on a paper towel lined plate upside down to drain the oil out. This will keep them from being overly greasy. That's my secret! Now you know!

These little homemade crab rangoon appetizers are amazing. Once you make them, you won't need to order as takeout or at a restaurant anymore because homemade is better!

Just a note about the wonton wrappers, I have used square and round for this recipe. The original photos from 2009, I used square ones. The ones in the updated photo, I'm using round ones!

Print

Crab Rangoon Recipe

Servings 50 -60 appetizers

Ingredients

• 1 package of square or round wonton wrappers
• 8- ounce package imitation crab I like to use imitation lobster sometimes
• 2 8-ounce packages cream cheese, softened on the counter for about 30-60 minutes on the counter
• 5-6 green onions sliced thin
• salt and pepper to taste I used 1 teaspoon salt 1/2 teaspoon pepper
• vegetable or grape seed oil for frying

Instructions

• Open the packaging of imitation crab (I like to rinse it quickly under the faucet and pat dry with paper towels). Break apart the crab and then tear using your hand into a large mixing bowl.
• Add sliced green onions, 1 teaspoon salt and 1/2 teaspoon pepper. Mix throughly with a rubber spatula.
• Add the cream cheese and mix throughly.
• After opening the wonton wrappers, make sure to cover it with a damp paper towel to prevent drying out. Take about a teaspoon of the crab-cream cheese filling and spread it onto the middle of a wonton wrapper with a spoon. Then, fold it in half to make a triangle.
• Place your fingers on the area of the wonton right above the filling and crimp together. It should look like a pouch. You don't have to make sure it's completely sealed.
• Repeat steps 4-5 until finished with the wontons or the filling.
• Heat oil (about a 1 1/2 inch layer) in a nonstick skillet on medium to medium high heat for a few minutes.
• In batches, fry the crab ranoon in the skillet until slightly browned on each side about 2 to 4 minutes.
• Cool on a clean plate lined with paper towels. Place the crab rangoon upside down to ensure the oil drains out. Allow to cool for 5-8 minutes. Serve immediately. (You can serve them with your favorite store bought sauce, I like to eat them plain!)

Notes

Notes:

I like to buy my wonton wrappers at the Asian grocery store. They are thinner and actually fry up better than the ones I find at American grocery stores. They are usually found in the refrigerator or freezer section.

If you buy the wrappers frozen, defrost them in the refrigerator for about 2 hours, sometimes less.

If you make your crab rangoon ahead and freeze them, make sure to let them defrost in the refrigerator first before frying them.

Other recipes you totally need to try!

Smoked Salmon Rangoon
Keto Cheese Crisps
Easy Keto Chili
Vietnamese Egg Rolls
Beer Cheese Fondue

The post Crab Rangoon appeared first on The Little Kitchen.

I'm excited to share this recipe with you and an event that I have been organizing behind the scenes.

Let's first talk about the event. I organized a bunch of food bloggers together to share Valentine's Day inspired recipes to help raise funds for pediatric cancer. For an organization called Cookies for Kids' Cancer, a nonprofit that is on the front lines of that fight.

For the last few years, I have helped organized a food blogger cookie swap and while we decided to discontinue that event, I felt a strong feeling that I wanted to continue my support of C4KC and rally my food blogger friends to help bring awareness to what this amazing organization does for pediatric cancer research.

We are doing this event because we want to make a difference in the fight against pediatric cancer.

Did you know that cancer is the #1 cause of death of children by disease in the U.S.? There are 40,000 U.S. children actively battling cancer right now. With less than 4% of the National Cancer Institute's budget going to all childhood cancer combined, I knew it was important for me to get involved.

Help us make a difference by donating to Cookies for Kids' Cancer! Our goal is to raise at least $3000. Because these three companies: Dixie Crystals, Land O’Lakes and Mediavine have each pledged to match our donations raised through this campaign up to $3000!!!

Currently, we have raised: $1,515 we are a little over HALF WAY towards our $3000 goal, will you help us with a donation today? Every little bit helps! (Click the Donate Now button to get to our fundraising page and donate today!)

Donate Now

We have until February 28th to raise $3000! So please donate today!

Let's get to this recipe. I love using a box mix and adding things to it to make it even better!

I was in the store the other day and came upon this heart-shaped bundt cake pan and I had to get it!

Spray it generously with baking spray. Don't miss any nook or cranny!

Smooth the top of the batter with a spatula.

Bake in the oven for about 33 to 35 minutes at 350 degrees F.

While that's baking, make the cream cheese frosting. This is my absolute favorite cream cheese frosting recipe!

I made it with Dixie Crystals powdered sugar and Land O'Lakes unsalted butter!

Sift the powdered sugar.

After mixing the cream cheese and butter together, add the powdered sugar in batches and keep mixing!

I just used a coupler (without the ring) instead of a tip with a decorating bag to pipe the cream cheese frosting on!

And now let me give you a piece of my heart!

This cake is so easy to make and sooooo good!

Don't forget to tell the ones you love that you love them every day and if you're so inclined, make a donation today!

Print

Heart-Shaped Pink Velvet Bundt Cake with Cream Cheese Frosting Recipe

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Ingredients

Pink Velvet Cake

• 1 package pink velvet cake mix 16.5 ounces
• 3.4- ounce package of vanilla instant pudding mix
• 1 cup sour cream
• 1/2 cup vegetable oil
• 2/3 cup water
• 4 large eggs
• 3 teaspoons pure vanilla extract

Cream Cheese Frosting

• 3 cups 1 1/2 pounds cream cheese, softened
• 1 cup + 1/2 Tablespoon unsalted butter room temperature
• 1 1/2 cups sifted powdered sugar

Instructions

• Heat oven to 350 degrees F.
• Add cake mix, pudding mix, sour cream, oil, water, eggs and vanilla extract to a large mixing bowl. Using a large spatula, mix ingredients until combined, don’t over mix.
• Spray a heart-shaped bundt cake pan generously with baking spray. Pour batter into the the bundt cake pan and smooth the top with a spatula.
• Bake for 33 to 35 minutes, until a toothpick inserted in several places in the bundt cake comes out clean. Place on a cooling rack for 10 minutes. Then, carefully (pan will still be hot), flip the cake onto the cooling rake and allow the cake to cool.

Cream Cheese Frosting (Make while cake is baking)

• In a large bowl, add the cream cheese and butter. Mix together with an electric hand mixer, thoroughly, for at least 90 seconds to a minute. Add the sugar in batches and mix thoroughly. Mix until perfectly smooth and shiny, another 2 to 3 minutes.
• Refrigerate until use. If refrigerating, leave the frosting on the counter for at least 30 minutes and then mix with spatula, thoroughly, before frosting the cake with it. Makes 5 cups of frosting.

Here are some more wonderful recipes you should check out!! Bloggers who are also sharing a recipe and supporting Cookies for Kids' Cancer!

Melt In Your Mouth Sugar Cookie Bars from Julie of Julie Blanner
Frosted Sugar Cookies from Becca of The Salted Cookie
Triple Chocolate Cherry Cookies from Sue of It's Okay to Eat the Cupcake
Fudgy Chocolate Mug Cake from Gwynn of Swirls of Flavor
Cannoli {in support of Cookies for Kids' Cancer} from Sheila of Life, Love, and Good Food
Red Velvet Pizzelle from Liren of Kitchen Confidante
Microwave Chocolate Ganache from Melanie of Melanie Makes
Brownie Ice Cream Valentines from TammyJo of The Chocolate Cult
Frosted Chocolate Sugar Cookies from Deborah of Taste and Tell
Soft Sprinkle Sugar Cookies from Lisa of Blogghetti
Rice Crispy Treat Hearts from Heather of Totally Tailgates
Vegan Banana Chia Pudding with Blackberry Sauce from Marly of Namely Marly
Spicy Double Chocolate Chip Cookies from Becca of Two Places at Once
Coconut Almond Biscotti from Kathleen of Fearlessly Creative Mammas
Strawberry Valentine Marshmallows from Serena of SerenaLissy
Strawberry Sugar Cookies from Miranda of Cookie Dough and Oven Mitt
Salted Dark Chocolate Caramel Fudge Cookies from Jessica of A Kitchen Addiction
Double Chocolate Cherry Thumbprint Cookies from Natalie of The Devil Wears Parsley
Chocolate Covered Strawberry Macaroons from Ashley of Spoonful of Flavor
Salted Chocolste Caramel Chip Bars from Emily of It Bakes Me Happy
Red Wine Brownies from Nicole of For the Love of Food
Valentine's Day Sugar Cookies from Denise of Chez Us
Easy As Pie Cookies from Ashley of A Cup of Charming
Skinny Gluten-Free VDay Cookies from Jessica of Pensive Paleo
Flourless Dark Chocolate Cookies from Carolann of Apron Warrior
Chocolate Chip Butter Cookies from Jessica of My Baking Heart
Peppermint Brownie Cookies from Aimee of Aimee Broussard & Co.
love bug cookies from Meaghan of the decorated cookie
Helping Hand Cookies from Sara of My Imperfect Kitchen
Potato Roses from Camilla of Culinary Adventures with Camilla
Black-Outlined Ombre Hearts from Bridget Edwards of Bake at 350

Donate Here

Just a note that I volunteered my time to organize this event and I'm not receiving any money from sponsors or anyone for organizing this event. All money raised is going to directly to Cookies for Kids’ Cancer, a nonprofit organization. CK4C is a 501(3)(c) charity and your donation is tax deductible.

**There are affiliate links in this post.

The post Heart-Shaped Pink Velvet Bundt Cake + Cookies for Kids’ Cancer appeared first on The Little Kitchen.

This pie, you guyssssss. It's a peanut butter mousse pie with marshmallow whipped cream and it's from my friend Andie Mitchell‘s latest book,  Eating in the Middle.

It's beyond amazing, just like her. Her book, It Was Me All Along, was released last year and was on the New York Times Bestseller list! If you haven't read it yet, you need to. You won't be able to put it down.

Let's talk about her cookbook, it's beautiful, the recipes are easy to read and make and I love the personal stories she shares along with the recipes. This is a cookbook that you need on your shelf.

Let's make this pie because I know you want to.

The pie crust is made of peanuts and pretzels, it doesn't get any better than that!

Pulse the pretzels and peanuts in the bowl of a food processor.

Add confectioner's sugar and mix.

Add melted butter and then mix.

Press into a pie plate.

First, we're going to make some whipped cream…this is what gives the mousse the airy texture.

Remove the whipped cream from your stand mixer and add the peanut butter and cream cheese.

Beat the cream cheese and peanut butter until stiff peaks form.

Add the sugar and beat until smooth.

Add the whipped cream and fold in using a rubber spatula.

You don't want to overmix and it will take some time.

Until you have no more white streaks.

Pour over the pie crust and smooth the top.

Here's a tip for measuring marshmallow fluff: spray the measuring cup with nonstick cooking spray.

And it will be easy…

to pour! First, beat the heavy cream until you have whipped cream and then add the marshmallow fluff.

This marshmallow whipped cream is simply glorious. I can't even tell you…I want to put it on everything now!

This pie…is so hard to wait for. You need to refrigerate it for at least 2 hours.

And then add chocolate shavings before serving.

And there it is…a beautiful pie…equally amazing in taste. This pie…I can't stop thinking about it and this isn't the last time I will be making it!

And the  cookbook…you guys, check it out!! Be sure to enter in the giveaway!

Print

Peanut Butter Mousse Pie with Marshmallow Whipped Cream Recipe

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Resting Time 2 hours hours

Ingredients

Pretzel crust

• 7 ounces salted pretzels about 4 cups
• ½ cup dry-roasted unsalted peanuts
• ¼ cup confectioners’ sugar
• 8 tablespoons 1 stick unsalted butter, melted

Peanut Butter Mousse

• 8 ounces cream cheese at room temperature
• 1 cup creamy peanut butter not natural
• ¾ cup confectioners’ sugar
• 1 ¼ cups heavy cream
• 1 teaspoon vanilla extract

Marshmallow Whipped Cream

• 1 cup heavy cream
• 1 teaspoon vanilla extract
• ¼ cup granulated sugar
• 2 cups 7-ounce jar marshmallow fluff
• 2 ounces 70% dark chocolate coarsely shaved, for topping

Instructions

For the pretzel crust:

• preheat the oven to 375°F.
• In the bowl of a

  food processor, pulse the pretzels and peanuts to fine crumbs. You may have to do this in 2 batches.
• Transfer to a bowl and stir in the confectioners’ sugar. Add the melted butter and stir well. Press into the bottom and up the sides of a 9-inch pie plate.
• Bake the crust until set, about 10 minutes. Let cool completely on a wire rack.

For the peanut butter mousse:

• in the bowl of a

  fitted with the whisk attachment, beat the heavy cream and vanilla on medium-high speed until stiff peaks form, about 2 minutes. Transfer to a small bowl.
• Fit the paddle attachment onto the mixer and beat the cream cheese and peanut butter on medium speed until blended. Add the sugar and beat until smooth.
• Using a rubber spatula, fold the whipped cream into the peanut butter mixture until smooth. Spread the peanut butter mousse into the cooled pretzel crust and smooth the top.
• For the marshmallow cream, in the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream, vanilla, and granulated sugar on medium-high speed until stiff peaks form, about 2 minutes. Add the marshmallow fluff in two additions, beating after each one, until fully incorporated, fluffy, and glossy, about 2 minutes.
• Spread the topping over the pie, leaving a 1-inch border of the peanut butter mousse exposed. Sprinkle the marshmallow with the chocolate shavings.
• Chill for at least 2 hours before serving. Leftover pie will keep, covered, in the refrigerator, for up to 4 days.

Notes

from Eating in the Middle: A Mostly Wholesome Cookbook by Andie Mitchell, reprinted with permission

Disclosure: I received a review copy of the book. All opinions are my own and there are affiliate links in this post.

The post Peanut Butter Mousse Pie appeared first on The Little Kitchen.

Recently, we were invited by Princess Cruises on an Alaskan Cruise and I'm so excited to share with you, our adventures!

We had a blast, it was our first cruise. We met some wonderful people, saw some great sights and had a trip of a lifetime!

Quite literally, all of our surroundings in Alaska looked like a postcard…pictures took themselves. I remember, quite fondly, at our first port, in Ketchikan telling our tour guide that I was taking pictures of postcards. In awe, I'm so happy we got to go on this cruise to Inside Passage Alaska…making memories we will cherish for a lifetime.

We both absolutely loved this cheesecake…I ordered it every night we could in the dining room. I was so excited when I found it in the cookbook that they gave us, called Courses: A Culinary Journey. And I'm so happy we get to make it at home now!

I'm going to share with you five things I loved about our Alaskan Cruise…

1) The Desserts

They were amazing. Love love loved our desserts! This one was the Princess Love Boat Dream (chocolate mousse on a brownie!) and it was heart-shaped!

The wonderful cheesecake!

I also had desserts for breakfast every day…we loved the croissants. Curtis' favorite were the chocolate croissants while mine were the almond ones!

And this dreamy dessert was a chocolate raspberry mousse with vanilla creme brulee and crunchy shortbread.

And gelato 24/7!

Gelato makes me smile and reminds me of Italy!

2) Riding a Helicopter and Landing on a Glacier

Look at Curtis' face. Our first time on a helicopter and I just had to take a selfie!

Seriously, we rode a helicopter onto the Mendenhall glacier. What an amazing experience.

It was really cold. That's all I remember. I also remember being in awe of the young women who work on the glacier 12 hours a day, welcoming tour group after tour group and enthusiastically sharing all about the glacier.

And then we got to dine on amazing Alaskan salmon at the Salmon Bake!

3) Seeing a Glacier at Tracy Arm & a Blue Iceberg!

We were one of 170 who got to take part in the Tracy Arm Fjord cruising. Early early early in the morning, we piled on much smaller boats (than our cruise ship) and got to cruise up really close to the Sawyer Glacier.

I got to enjoy the cruise with these lovely ladies and their husbands!

And then we saw a blue iceberg. Our cruise boat captain commented on how she has lived Alaska all her life and this was the most beautiful iceberg she had seen in her life.

It looks like blue icy hot doesn't it? I know it looks almost unreal. It was beautiful seeing it in person.

We learned that the blue ice is the oldest, when it snows and gets cold, the ice compacts and when it's robbed of oxygen, it compacts even more and turns blue.

Seriously, glorious.

4) Ice Cream and Mini Golfing!

I know it was cold but it's never too cold for soft serve ice cream and sprinkles!

And mini gold…with Alaska in our sights…what a fun time and a beautiful sight!

5) Chef's Table Experience

Depending on the number of days, there might be only 1 or 2 chef's table experiences available. You have to book it as soon as you get on board otherwise it books up quickly.

The executive chef and the maitre'd treated us very well to many courses…

A beautiful roasted filet and in the background are mushroom-shapped potatoes. We loved this meal!

And the dessert was a hazelnut chocolate mousse with caramel on top with hazelnut macarons. Dreamyyyy!

And now I must turn your attention back to the cheesecake!

In the world of cheesecakes, it's a really easy recipe…it does take some time in between where you have to allow the cake to cool to room temperature (twice) so it's best to make this during the weekend.

I put the graham crackers in a zippered plastic bag and turn them into crumbs using a rolling pin.

I created a sling with the parchment paper in my 9-inch square baking dish.

All set!

Mix in the ground cinnamon and then the powdered sugar.

Add the melted butter and mix together.

Put into the bottom of the baking dish and use your fingers to pat down the crust.

I love that you don't have to bake this crust…it's much better this way!

Mix the filling.

And then pour over the crust.

And smooth the filling out with a spatula.

Mix the sour cream topping ingredients together.

Nice and smooth.

Smooth it out after pouring over the baked cheesecake filling.

Wash, hull and slice the strawberries.

Marinate the strawberries before blending in a blender.

Every time we make this cheesecake, we'll remember our Alaskan Cruise aboard the Princess Ruby!

And of course Alaska!

I know you'll love this cheesecake recipe! Excuse me while I go cut off another piece and have it for dinner!

Print

Classic Cheesecake with Strawberry Coulis Recipe

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Resting Time 4 hours hours

Total Time 4 hours hours 50 minutes minutes

Servings 1 9-inch square or round cheesecake

Ingredients

Graham Cracker Crust

• 1 1/2 cups graham cracker crumbs about 13 graham crackers
• 1/2 teaspoon ground cinnamon
• 1/4 powdered sugar
• 7 Tablespoons unsalted butter melted

Cheesecake Filling

• 4 8 ounce packages of cream cheese, room temperature
• 3 large eggs room temperature
• 1/2 cup granulated sugar
• 1 teaspoon freshly squeezed lemon juice
• pinch of salt

Sour Cream Topping

• 1 1/2 cups sour cream
• 2 Tablespoons granulated sugar
• 1/2 teaspoon freshly squeezed lemon juice

Strawberry Coulis

• 2 cups fresh sliced strawberries
• 3 Tablespoons orange liqueur
• 1 teaspoon freshly squeeze orange juice
• 1 teaspoon freshly squeezed lemon juice
• fresh strawberries

Instructions

• Place graham cracker crumbs and ground cinnamon in a medium sized mixing bowl and mix together thoroughly with a rubber spatula. Add powdered sugar and mix thoroughly. Add melted butter and mix well.  Prepare a 9-inch round cake pan by cutting a round piece of parchment paper, grease the bottom of the pan and the sides with a nonstick baking spray. Place the parchment paper at the bottom of the pan. If using a 9-inch square pan, cut two long strips of parchment paper and place them in the bottom of the pan, creating a sling.
• Add the graham crack crumb crust to the bottom of the pan (over the parchment paper), use your fingers creating an even layer of crust across the bottom of the pan. Cover the pan with plastic wrap and chill in the refrigerator for at least one hour.
• Heat the oven to 370 degrees F. Add cream cheese to a large mixing bowl. Using an electric hand mixer, beat the cream cheese until smooth. Add eggs and mix until smooth. Add sugar, lemon juice and salt and mix until well combined. Pour the cream cheese filling over the crust in to the pan. Bake for 22 to 25 minutes at 370 degrees F. The cheesecake will be slightly soft in the middle and should be hot all the way through. (If the cake splits, it is over baked).
• Remove the cake from the oven and place on a cooling rack. Allow to cool to room temperature, at least one hour.
• Add sour cream, sugar and lemon juice to a small glass mixing bowl. Mix together thoroughly with a spoon. Heat the oven to 425 degrees F. Spread the sour cream topping on top of the cheesecake and smooth with a spatula. Bake the cheesecake for another 6 to 8 minutes, just to set the sour cream topping. The cake should not brown at all.
• Remove the cake from the oven and allow to cool to room temperature, at least one hour and 15 to 30 minutes. Once it's room temperature, cover with plastic wrap and allow to chill for at least 2 hours (or overnight) in the refrigerator.
• Mix sliced strawberries, orange liqueur, orange juice and lemon juice in a glass bowl. Allow to marinate for 5 minutes and then add to a blender.
• Serve cheesecake sliced with the strawberry coulis and fresh strawberries.

Be sure to check out my five tips for cruising!

Disclosure: This post is sponsored by Princess Cruises. I only share with you brands that I love and share with you my own opinions. There are affiliate links in this post.

The post Classic Cheesecake Recipe & 5 Things I loved about our Alaskan Cruise appeared first on The Little Kitchen.