The weather is pretty gloomy right now, with an overcast sky and off-and-on rain showers. Sometimes when it gets like this I wish I had a really pretty raincoat and a cute umbrella. Ella, ella, eh, eh, eh.
I made some cookies and cream mini cheesecakes to off-set the gloominess.
After filling the bottom of all the mini liners with cookie crumbs, I still had quite a bit left. I just put the rest in a plastic resealable bag and stuck it in the freezer. I might sprinkle some on ice cream later. Or mix it in some pancake batter. I also decided to do without the chocolate drizzle. What are your favorite foods to eat during gloomy weather?
- (recipe from Pillsbury)
- 16 creme-filled chocolate sandwich cookies, crushed (about 1 1/2 cups)
- 2 tablespoons butter or margarine, melted
- 1 package (8 oz) cream cheese, softened
- ¼ cup milk
- 2 tablespoons sugar
- 1 teaspoon vanilla
- 1 egg
- 4 creme-filled chocolate sandwich cookies, cut into 1/4-inch pieces (about 1/2 cup)
- 3 tablespoons semisweet chocolate chips
- 1 teaspoon shortening
- Heat oven to 325 degrees Fahrenheit. Line 24 miniature muffin cups with paper baking cups. In small bowl, mix crushed cookies and melted butter. Press 1 teaspoon cookie mixture firmly in bottom of each muffin cup.
- In large bowl, beat cream cheese, milk and sugar with electric mixer on medium speed until light and fluffy. Add vanilla and egg; beat well. Fold in cut-up cookies. Spoon 1 heaping tablespoon cream cheese mixture into each crust-lined muffin cup.
- Bake 12 to 14 minutes or until edges are set and centers are still soft. Cool in pan on cooling rack 30 minutes. Refrigerate at least 1 hour or up to 48 hours before serving.
- Just before serving, in 1-cup microwave-safe measuring cup, combine chocolate chips and shortening. Microwave on High for 30 to 45 seconds or until melted, stirring once. Drizzle chocolate over tops of cheesecakes. Store in refrigerator.