Strawberry Swirl Mini Cheesecakes

Last Friday I wrote about not having a niche. About how if I wanted to monetize this blog I would have to find one. Well, mes amis, I got some good advice from this article and fellow bloggers. Their advice: Forget the niche and write for myself.

That’s right. I just need to keep writing about the things that I find interesting. Things that I would want to read about. Things that I love. Whether that be my kiddos’ new found love of Star Wars, what cities I would visit if I had a never ending airline ticket (do those things really exist?), or which Kate Spade purse I’m currently coveting.

I need to write about things that make me happy.

And making mini cheesecakes for ya’ll make me happy.

Photos by Arbine Villanueva-Hoapili

Strawberry Swirl Mini Cheesecakes

Yield: 12 mini cheesecakes

Ingredients

  • 12 vanilla wafer cookies
  • 16 oz. cream cheese, room temperature
  • 1 cup granulated sugar
  • ¼ cup all-purpose flour
  • ½ teaspoon pure almond extract
  • 2 eggs
  • ¼ cup strawberry sauce or strawberry jam

Instructions

  1. Preheat oven to 350 degrees F.
  2. Line a 12 cup muffin tin with paper liners.
  3. Place one vanilla cookie in each muffin cup. Set aside.
  4. In a large bowl, beat cream cheese with a hand mixer until light and fluffy. Add sugar, flour, and almond extract, beating to combine. Add eggs one at a time, beating after each addition.
  5. Spoon cream cheese mixture over vanilla wafers. Spoon 1 teaspoon of strawberry sauce over the top of the cream cheese mixture. Swirl into mixture using a butter knife or a toothpick.
  6. Bake for about 20 minutes or until set. Cool completely before serving.

Notes

Recipe adapted from Paula Deen

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Strawberry Cream Cheese Frosting

Just want to say to all my lovely readers, Happy Valentine’s Day! And if you’re anti-Valentine’s Day, well, Happy Thursday! Know that I love you all. In a totally platonic blogger/reader type of way. But if we ever met in real life, I might just give you a hug or a super awesome high-five. You have been warned.

Now for some haiku.

It’s Valentine’s Day
Donuts, pie, ice cream, bacon
Make my heart happy

My husband, a geek
Star Wars, Han Solo, Leia
I love you, I know

Got two young daughters
Don’t listen, give me headache
One smile and I melt

Oh, Adam Levine
Why are you so friggen hot?
Take off your shirt please

Doctor Who, mad man
All of space and time, blue box
Say Geronimo

Much love, bacon, & sprinkles to you!

Strawberry Cream Cheese Frosting

Yield: 1 ½ - 2 cups

Ingredients

  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 (8 oz.) package cream cheese, room temperature
  • ½ cup strawberry sauce or ice cream topping
  • 2 ¼ cups confectioners’ sugar

Instructions

  1. With a hand mixer, beat butter and cream cheese until well incorporated.
  2. Add strawberry sauce and mix until smooth
  3. Slowly add powdered sugar and beat until desired consistency.
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Strawberry Cookie Ice Cream and an Award!

Hello dearies!

How was your weekend?

Filled with lots of belly-hugging-side-aching laughter, I hope.

So… guys. I got nominated for an award.

Yes. Little, old (but not really because I’m only 30) me.

The lovely Lani from Fig and Walnut nominated me for a Liebster Blog Award. Thanks Lani!

This may sound fake, but it is TOTALLY REAL.

It’s an award that helps out little blogs like mine (with under 200 followers) meet others just like us. We then help other amazing blogs get the exposure they deserve. Spreading blog love. It’s a good thing.*

The Rules:

  1. Thank the person who gave you the award and link back to them in your award acceptance post.
  2. Nominate up to five up-and-coming blogs (with less than 200 followers) for the award.
  3. Post the award on your blog. List the bloggers you are giving the award to with links to their sites.
  4. Let them know they are nominated via a comment on their blog.

Now for my nominations. (a.k.a. Blogs that I think are incredimazeballs)

The Irish Mother
Margaret is a sweet gal whose love for food and her family shines through in all her posts.

It’s About (____)ing Time
Marcus is a super hot guy….who also happens to be my husband. But that’s not the only reason you should check out his blog. His honest thoughts about everything are very refreshing. He pulls no punches, which is something I quite admire.

Sweet Dreaming
Bianca is another sweetie who likes…ummm…sweets. Possibly even more than me. Just looking at the pictures of her desserts could give you a cavity. She’s also documenting her adventures in Europe. I’d like to say that I’m not at all jealous but that would be a big fat lie.

vdvicci
Vicky is awesome. That’s all you need to know. Okay, maybe you need to know a teensy bit more. She loves Nia Technique (she even teaches it!), Harry Potter (Team Neville!), and guinea pigs. Check out her blog. You’ll be glad you did.

Kids in the Sink
Heather and Melissa are a duo who share tasty treats and show us what happens when four kids (all under the age of 4) terrorize hang out with each other. They often bring to light all the things I’m feeling as a stay-at-home mom and let me know that I’m not alone.

So, dear nominees, I hope that you will accept this award and help spread the blog love to others.

Oh and lookie here. I also made some ice cream.

This tastes EXACTLY like those strawberry shortcake ice cream bars I used to buy all the time in college.

Go on and make your belly happy.

*Another good thing: I’ve made a Facebook page for My Shiny Life. Come by and say hi!

Strawberry Cookie Ice Cream and an Award!

Yield: About 1 quart

Ingredients

  • 2 eggs (If you are hesitant to use regular raw eggs, feel free to use pasteurized eggs)
  • ¾ cup granulated sugar
  • 1 cup milk, chilled
  • 2 cups heavy cream, chilled
  • ½ cup strawberry sauce
  • 1 cup white fudge and sprinkle covered cookies, roughly chopped
  • 1 cup graham cracker crumbs

Instructions

  1. Whisk eggs in a large bowl for a minute of two, until light and fluffy.
  2. Slowly whisk in sugar, a ¼ cup at a time. After all sugar has been added, whisk thoroughly for another minute.
  3. Stir in heavy cream and milk.
  4. Pour 1 cup of cream mixture into a small bowl. Add strawberry sauce and whisk thoroughly. Add strawberry mixture back into the rest of the cream mixture.
  5. Pour mixture into bowl of an ice cream maker and freeze according to manufacturer’s instructions.
  6. About 2-3 minutes before ice cream is done churning, add cookie pieces and graham cracker crumbs.
  7. Transfer to ice cream container and freeze for at least 4 hours before serving.
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Strawberry Balsamic Vinegar Ice Cream

Hello dearies!

How was your weekend?

Did you do anything fun?

I didn’t do much except for a bit of shopping. I got a jacket, cardigan, and a skirt ($18) from Savers and flats from Goodwill ($5) and Ross ($10). I know. I bought TWO pairs of flat. I couldn’t help it. They were both really cute. And the ones from Goodwill are suuuuuuper comfortable. I think they are actual ballet flats.

My hubby also bought something pretty cool from Goodwill. I think I’m gonna have to dress up as Amy Pond for Halloween this year. Sans the red hair.

Anyone else feel like this:

Oh my goodness. It’s already April. Where the heck did this year go? And why do we have to wait so long for season 7 of Doctor Who?

Just me?

Strawberry Balsamic Vinegar Ice Cream

Yield: About 1 quart

Ingredients

  • 2 eggs (If you are hesitant to use regular raw eggs, feel free to use pasteurized eggs.)
  • ¾ cup granulated sugar
  • 1 cup milk, chilled
  • 2 cups heavy cream, chilled
  • ½ cup strawberry sauce
  • 1½-2 tablespoons balsamic vinegar

Instructions

  1. Whisk eggs in a large bowl for a minute of two, until light and fluffy.
  2. Slowly whisk in sugar, a ¼ cup at a time. After all sugar has been added, whisk thoroughly for another minute.
  3. Stir in heavy cream and milk.
  4. Pour 1 cup of cream mixture into a small bowl. Add strawberry sauce and whisk thoroughly. Add strawberry mixture back into the rest of the cream mixture.
  5. Pour mixture into bowl of an ice cream maker and freeze according to manufacturer’s instructions.
  6. About 2-3 minutes before ice cream is done churning, drizzle in balsamic vinegar.
  7. Transfer to ice cream container and freeze for at least 4 hours before serving.
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