Luscious Lemon

As I sit here at school and observe the people that walk past, I sure am glad my parents raised me how they did. Have I ever gone on about how I had the best childhood ever? Because I did, and I make sure everyone knows it.  I remember alllllll the way back to my 3rd birthday. Holla. Talk about impressive.  But really, if I got $100 for every weirdo I'm looking at in close proximity this very second, I'd have probably have $1,000 right now. Now you're probably thinking, "Now, now, Sarah, don't be so quick to judge.", but really, I have no doubt that I'm right on my prediction. And I don't think anyone showers these days either. But enough talk about people. Let's talk about this Luscious Lemon haha....it really is a very refreshing summer dessert especially when served cold (according to Grandma).

Ingredients:
1 cup all-purpose flour
1/2 cup plus 2 tablespoons chopped pecans - divided
1 stick butter - softened
1 package cream cheese - softened
1 cup confectioners' sugar
1 (8-ounce) container frozen whipped topping - thawed - divided
2 (3.4-ounce) packages lemon instant pudding mix
2 2/3 cups milk

Directions:
-Preheat oven to 375 degrees.
-Combine flour, 1/2 cup pecans and butter in a medium bowl and mix well. Press onto the bottom of an 9x13 baking dish. Bake until lightly browned, about 15 minutes. Let stand to cool.
-Place cream cheese in a medium bowl. Beat with an electric mixer set at medium speed until fluffy. Add confectioners' sugar and beat until mixture is light and fluffy.
-Add 1 cup whipped topping to cream cheese mixture and fold in gently. Spread over cooled crust.
-Combine pudding mix and milk in a medium bowl. Beat until thickened. Spread on top of cream cheese layer.
-Top with the remaining whipped topping. Sprinkle with remaining pecans.
-Cover and chill for 1 hour. Store any leftovers in the refrigerator.

"No Bake Nutella Cheesecake"...

Well would you lookie here. Today is Mother's Day.  Can I just go on about how great my mom is for 3 seconds?  She cooks me dinner and puts up with my antics.  What more could a 20 year old girl ask for?  Oh, and her mashed potatoes are to die for.  Hey Mom!  Team 'Murica!  We speak 'Murican!  And just to let you all know I'm working diligently on getting my nice summer glow......talk about a happy girl.  I needed to buy a new bottle of tanning oil and uhhh hello? Does Hawaiian Tropic think I'm made of money? because I'm not.  The bottle of tanning oil cost $10!! TEN DOLL HAIRS!  Maybe I'm overreacting.....just a little bit.....but let's work on cutting that down to like $5 next summer.  Rant over.  So we're having homemade ribs and baked potatoes and dessert....and this dessert will literally make you just want to roll over and die out of pure happiness.....

Ingredients:
For the Crust

12 Oreo Cookies, crushed into crumbs
3 tablespoons unsalted butter - melted

For the Filling
1 package cream cheese - softened
2/3 cup Nutella
1 teaspoon vanilla
8 ounces of whipped topping (buy a pint of heavy whipping cream and use the leftover for garnish)

For the Garnish 
Whipped topping
Oreo Halves

Directions:

-In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.

-In a large bowl, beat the cream cheese and Nutella until smooth. Add vanilla and mix to combine. Carefully, fold in the whipped topping until well blended and no streaks remain.

-Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.

***I garnished these bad boys with leftover whipped topping and a half of an Oreo.  To make the whipped topping you pour the entire pint of heavy whipping cream into the mixer and add 4 tablespoons of powdered sugar.  With the whisk attachment, whip until stiff peaks form. And viola! Homemade whipped cream!***

Lemon & Blueberry Cheesecake Cookies!

Well, I haven't blogged in what seems like since 'Nam.  Not much has happened. I only have 5 more weeks left (10 more classes) of this term for my pastry school.  It's going splendidly.  I don't procrastinate with my homework. What? Should I repeat myself? I don't procrastinate with my homework.  I find hospitality law interesting....uhhh.  Anywho, the whether is phenomenal these days, and I wish I could marry summer time, but I can't.  Well, maybe I can, there has to be a loop hole somewhere in our system.  Ok, but really, let's talk about these cookies....

Ingredients:
1 cup unsalted butter - room temperature
1 cup sugar
Zest of 1 lemon
3 tablespoon lemon juice
2 eggs
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
3 cup flour1 cup blueberries (called for 1 cup, I used 2 cups)

1/2 package cream cheese - cut into 1 teaspoon cubes

Directions:
-Preheat the oven to 350 degrees. Line your cookie sheets with parchment paper and set them aside.
-In a large bowl with an electric mixer cream together the butter and sugar until it's light and fluffy. 

-Blend in the lemon zest, juice and eggs.
-In a separate bowl, whisk together the baking soda, baking powder, salt and flour then mix it into the wet ingredients. -Gently fold in the blueberries so as not to burst any.
-Refrigerate the dough for about 15 – 20 minutes to make it stiff enough to roll.
-For each cookie, roll 1 heaping tablespoon of dough into a ball then flatten it slightly into a disc shape. Place a 1 teaspoon cream cheese cube into the center and form the dough around it creating a ball again.
-Bake them for about 10 - 14 minutes until the edges brown slightly. 

-Transfer them to a cooling rack and enjoy!