Thai Coffee Frappe

Every once in a while we crave a special treat and a Thai coffee is often what is desired. As it's hot outside, we decided to take it one step further and turn that coffee into a Thai Coffee Frappe.  Something a bit different and total deliciousness!!   

Thai Coffee Frappe

• 2 cups strong brewed coffee
• 1/4 tsp. ground coriander
• scant 1/8 tsp. ground cardamom
• pinch roasted cinnamon
• 1/8 tsp. vanilla bean paste, or vanilla extract 
• 1/4 cup heavy whipping cream
• 6 oz. sweetened condensed milk, more or less to taste

To the hot coffee, add the coriander, cardamom, cinnamon and vanilla.  Stir to combine and then place covered in fridge overnight (or longer) to cool and for flavors to develop.  When ready to make the frappe, add the spiced coffee, cream, condensed milk and ice to the jar of a blender.  Process until smooth.  Makes 2-3 servings.  Top with whipped cream if desired.  Serve immediately.

Enjoy!

Coquito ~ Puerto Rican Eggnog

Yet another holiday treat, finally being posted in April! 

Many years ago we attended a Christmas party where the most popular drink being poured was coquito.  The coquito was smooth, creamy, delicious and honestly you’d swear it didn’t have much, if any, alcohol…until you tried to stand up and walk and then it hit you!   Since that party, this delicious drink has replaced traditional eggnog in our home, making an appearance most holiday seasons.  Coquito is simple to make, but be sure to prepare it at least 24 hours ahead so that the flavors have time to meld perfectly together.  If you’d like to make an alcohol-free version just replace the rum with coconut water.

Coquito ~ Puerto Rican Eggnog

• 1 15-oz. can cream of coconut 
• 1 13.5-oz. can coconut milk 
• 1 14-oz. can sweetened condensed milk
• 1 12-oz. can evaporated milk
• 8-16 oz. rum, amount based on preference, can use white, gold, dark or spiced rum (or 8 oz. coconut water for an alcohol free version)
• 1 tsp. ground cinnamon
• 1/8 tsp. ground nutmeg
• pinch of ground allspice
• 1 tsp. vanilla bean paste or vanilla extract
• roasted cinnamon for garnish

Add all the ingredients except the roasted cinnamon, to the jar of a blender and process until smooth and blended.  Pour the contents into bottles and refrigerate for at least a few hours, preferably over night, allowing the flavors to blend.  Shake bottles well before serving.  Serve the coquito cold, as small portions, dusted with some roasted cinnamon. 

Enjoy!

Carrot Cake Cheese Cake Fudge

At one of the local farmer’s markets, there is a vendor who sells fudge, and one of the flavors she sometimes carries is Carrot Cake Cheesecake.  Well, Eammon just adored her fudge so we worked to replicate the recipe at home as a treat over the holidays.  Yes, another holiday recipe which only took us 4 months to finally post!  We dissected the farmer’s market fudge layer-by-layer and noted that the fudge was the cheesecake flavor and the bottom crust, even without any carrots, tasted like carrot cake.  So, we researched all sorts of recipes to finally come up with this one which is indistinguishable from the farmer’s market one he loved.  Though there are a few steps to the recipe, it is simple to execute and the results are worth the time.

Carrot Cake Cheese Cake Fudge

For the carrot cake base:

• 1 sleeve  Ritz Original crackers
• 1/2 cup butter 
• 1/2 cup light brown sugar , packed
• 2/3 cup sweetened condensed milk 
• 1 tsp. vanilla  
• 1 tsp. cocoa powder
• 1/2 tsp. ground cinnamon 
• 1/4 tsp.  ground nutmeg
• 1 cup chopped walnuts, toasted

For the Cheesecake Fudge:

• 3 cups white chocolate chips
• 1 1/2 tablespoons butter  
• pinch of salt
• 1 cup sweetened condensed milk
• 7 oz. Marshmallow Fluff (1-1/2 cups)
• 1 - 3.4 ounce instant cheesecake pudding mix, DRY

Preheat oven to 425 degrees. Line an 8x8-inch baking dish with aluminum foil and grease with butter or coconut oil.  Arrange the Ritz Crackers in a even layer on the bottom of the baking dish, breaking some to fill in all the gaps and overlapping as needed.  In a medium saucepan, bring butter and brown sugar to a boil over medium-high heat.  Once the mixture is at a FULL boil, cook for 2 minutes.  Remove from the heat and stir in the sweetened condensed milk, cinnamon, cocoa,  nutmeg & walnuts.  Pour the mixture over the crackers and bake for 10 minutes.  Set aside to cool while making the fudge.

In a medium saucepan combine the white chocolate chips, butter, salt and condensed milk and heat until melted and smooth. Add the dry pudding mix and stir until the mix dissolves and is smooth.  Add the Marshmallow Fluff and stir until melted and smooth. Pour the melted fudge over the crust and use an offset spatula to smooth. 

Refrigerate until set.  Carefully remove the fudge from the pan and peel back the foil.  Using a sharp knife which has been heated in a bowl of hot water and then wiped dry, cut the fudge into small squares.  Clean the knife between each cut with a dish towel and reheat it as necessary.   Store the fudge at room temperature.

Enjoy!

Mexican Hot Chocolate Fudge

Another ~off our usual eating plan~ treat which we made for this Christmas season.  Chocolate fudge is wonderful but the addition of some spiciness just makes it all that much better.  The fudge isn’t too hot or spicy but rather just has a nice little kick.  Make and enjoy!

Mexican Hot Chocolate Fudge

• 18 oz. semi-sweet chocolate chips
• 1 14-oz. can sweetened condensed milk
• 2 cups miniature marshmallows
• 1 tsp. instant espresso 
• 2 tsp. ground cinnamon 
• 1/8 tsp. dark chili powder 
• 1/8 tsp.ground cayenne pepper 
• 1/8 tsp sea salt
• 1 1/2 tsp. vanilla extract

Line a 9-inch square pan with aluminum foil, or use a square silicone pan, unlined.  Melt the chocolate, condensed milk and marshmallows in a heavy pot.  Remove from the heat and stir in the espresso powder, cinnamon, chili powder, cayenne, salt & vanilla. Pour into prepared pan and smooth the top.  Chill for 2 hours or until firm.  Remove the fudge from the pan.  Remove foil if used.  Cut the fudge into squares. 

Enjoy!!

Fried Fudge

Totally off our regular eating plan, but we decided that some Christmas treats were in order this year.  The first of these sugary treats was some super smooth, chocolaty Fried Fudge.  The fudge isn’t actually fried, it’s just made in a fry pan, thus the name.  Simple to make and delicious to eat.  Make it with or without nuts, it’s up to you!

Fried Fudge

• 2 1/2 cups sugar
• 1/2 cup butter
• 6 oz. condensed milk
• 6 oz. semi-sweet chocolate chips
• 1 cup walnuts, quartered
• 1 tsp. vanilla extract 

In a heavy fry pan, mix the sugar, butter &  milk together and then bring to a boil.  Reduce heat to low and cook for six more minutes, stirring occasionally. Remove from the heat & add the chocolate chips and nuts. Stir until fudge begins to form and then quickly add the vanilla, stirring to incorporate. Using a tablespoon, drop the fudge onto a Silpat or wax paper. Allow to cool and store in an airtight container.

Enjoy!

Coconut Carrot Soufflé

A delicious personal-sized side dish or grab-and-go snack.  These petite soufflés have all the flavor of carrot cake with the texture of a light baked custard.  With no added sugar it’s decadence with none of the guilt!

Coconut Carrot Soufflé (adapted from here)

• 1 lb. carrots, cut into chunks
• 2 cups 100% carrot juice
• 1/4 cup coconut butter
• 1 tsp. cinnamon
• 1/2 tsp. ground nutmeg
• 1/4 tsp. ground allspice
• 1/4 tsp. ground cloves
• 2 eggs
• 1/2 tsp. ground vanilla
• pinch of Himalayan salt
• 1 1/2 tsp. unsweetened shredded coconut

Preheat oven to 350F.  Line six muffin cups or custard cups (placed on a baking sheet) with foil cupcake liners.  Place the carrots and carrot juice in a pot and bring to a simmer.  Cover partially and cook until the carrots are very tender.  Remove the lid and bring to a boil.  Cook until all of the carrot juice has been absorbed and evaporated.  Add the carrots and all the other ingredients except for the shredded coconut to a food processor or blender and process until smooth.  Divide the batter equally between the six cups.  Sprinkle the shredded coconut on the tops of the carrot batter.  Bake for 30 minutes, until slightly browned and a toothpick inserted in the center comes out clean.  Allow to cool slightly and then remove the foil liner.  Enjoy hot or cold.  Reheats easily in the microwave.

Enjoy!

Dark Chocolate Peanut Butter Rice Krispy Treats with Vanilla Coconut Frosting

Summer is flying by and here we are again, the third Thursday of the month and it's Improv Cooking Challenge time again. Like last month I'm still out of sorts as I'm still without a computer, thus still taking pictures with my iPhone and blogging on my iPad.

This month for the Improv Cooking Challenge our hostess Kristen of Frugal Antics of a Harried Homemaker challenged the participating bloggers to make any recipe of their choosing using the specified ingredients of vanilla & chocolate. Now those ingredients sound easy enough, I mean who doesn't love vanilla and chocolate? My problem in choosing a recipe though is that I'm not eating either ingredient right now and Eammon doesn't need to eat either ingredient so I limited myself to recipes that would appeal to my Maisie. In the end it was Maisie who led me to make Dark Chocolate Peanut Butter Rice Krispy Treats with Vanilla Coconut Frosting.

In the end neither Eammon nor I tried even a morsel of the treats but by the way Maisie and her friends devoured them, I can say that they were a huge success.

Dark Chocolate Peanut Butter Rice Krispy Treats with Vanilla Coconut Frosting

• 1/2 cup plus 3 TBS. Earth Balance Buttery Spread, divided
• 10 oz.. Mini marshmallows
• 1 cup dark chocolate peanut butter
• 5 1/2 cups Rice Krispies
• 1 cup powdered sugar
• 2TBS. Coconut milk
• 1/2 tsp. vanilla bean paste

Grease an 8-inch square pan and set aside.

Add 3 TBS. buttery spread and the marshmallows to a microwave safe bowl and heat for two minutes on high. Stir to combine and stir in the peanut butter. Heat for an additional 30-40 seconds and then working quickly, add the Rice Krispies and stir to combine well. Press the mixture into the prepared pan and chill until set.

Once the bars are set, cut into squares but keep them close and together. To make the frosting, combine the remaining 1/2 cup buttery spread, powdered sugar, coconut milk and vanilla bean paste and whisk together until creamy. Drizzle onto the chilled bars.

 

Enjoy!

My previous Improv Cooking Challenge entries:

July 2013 Peaches & Herbs: Peachy Cola Ribs
June 2013 Fish & Chips: Salt &Vinegar Crab Cakes
May 2013 Cinnamon & Sugar: Cinnamon Bun Cookie Bars
April 2013 Bacon & Eggs: Mini Bacon & Swiss Quiche Cups
March 2013 Carrots & Peas: Mom’s Beef Vegetable Soup
February 2013 Hearts & Flours: Three Ingredient Fudgy Nutella Brownie Bites
January 2013 Bananas & Nutmeg: Baked Bananas
December 2012 Chocolate & Marshmallows: White Chocolate Marshmallow Cranberry Cashew Bark
November 2012 Sweet Potatoes & honey: Sweet Potato Glass Noodles with Honey Garlic Lime Shrimp
October 2012 Oatmeal & Raisins: S’mores Granola Bars
September 2012 Zucchini & Brown Sugar: Zucchini with Onion & Brown Sugar
August 2012 Tomatoes & Peppers: French Fries Hash Browns
July 2012 Corn & Butter: Fritos Crusted Pollock
June 2012 Cherries & Almonds: Dried Cherry Almond Tart
May 2012 Strawberries & Cream: Strawberry Soup
April 2012 Peanut butter & Jelly: Peanut Butter & Jelly Bars
March 2012 Potato & Cheese: Loaded Potato & Buffalo Chicken Casserole
February 2012 Ginger & Carrots: Shrimp & Avocado Salad with Carrot Ginger Dressing
January 2012 Lemon & Sour Cream: Ponderosa Lemon & Sour Cream Tart
December 2011 Eggnog & Cranberries: Eggnog Popovers with Cranberry Butter
November 2011 Pumpkin & Cream Cheese: Praline Pumpkin Cheesecake
October 2011 Caramel & Apples: Caramel Stuffed Apple Cider Cookies

 

 

Laura Goodenough’s Apple Coffeecake

It’s Secret Recipe Club time and this month I was assigned Stephanie’s blog, Sustainable Cooking for One.  Stephanie is a single gal who is pursuing a PhD in community nutrition and is passionate about eating local, gluten-free, low/no meat, in-season sustainable foods.  Also as the title of her blog suggests she focuses on cooking for one and even has a cookbook called One Bowl: Simple Healthy Recipes for One.

A number of Stephanie’s recipes appealed to me, her Red Lentil & Squash Soup as it’s been cold here, I had all the ingredients in my home and soup is always a wonderful meal, I thought that we’d all enjoy her Carrot Edamame Salad, and because I’ve been on a bit of a cauliflower kick lately, both her Creamy Cauliflower Carrot Custard and Roasted Cauliflower with Lemon & Mustard sounded like good options.  In the end though I decided that I wanted to make a cake for a friend and her family as her husband is going through chemotherapy and radiation and I thought that they would enjoy a sweet, homemade treat, so I chose Stephanie’s Laura Goodenough’s Apple Coffee Cake.  Really, just like Stephanie, what appealed to me first about the cake was the name but when I read the recipe and saw the large amount of fresh apples and the flavor profile, it sounded like a delicious and perfect cake for my friend.

When Stephanie made her cake she adapted the recipe making it gluten-free but as my friends don’t have gluten issues, I made the cake with plain all-purpose flour.  Also, I didn’t have cider in my home but in my freezer I had frozen apple juice concentrate so I used that instead and because I felt that the concentrate was sweeter than the cider, I cut the sugar in the recipe a bit.  I also decided to add a little vanilla bean paste and salt to the batter just for some additional depth of flavor.  

Stephanie made two loaves from the recipe but I was really making this cake for my friend and trust me when I say, we don’t need lots of sweet treats in our home, but I did want to try the cake and of course get a picture, so I made one large loaf and a mini loaf for us to try and enjoy.  After eating our mini loaf I was sort of sad that I didn’t double the recipe as the cake was absolutely delicious and we would have loved more.  The strong cinnamon apple flavor and the slightly sweet cake with a nice crispy edge…well it was just perfect.  The cake was easy to make and we really loved it so I know that I’ll make it again and I know that my friend will love and appreciate the cake too.  Check out Stephanie’s blog for her gluten-free version.

Laura Goodenough’s Apple Coffee Cake (adapted from here)

• 5 - 6 apples, peeled, cored, and sliced thinly (about 4 cups), I used a mix of Fuji & honey crisp 
• 1 1/2 cups sugar, plus 2 TBS.
• 2 TBS. cinnamon
• 1 cup vegetable oil 
• 4 large eggs
• 1/4 cup apple juice concentrate
• 1 TBS. vanilla bean paste or vanilla extract 
• 3 cups all-purpose flour 
• 1 TBS. baking powder 
• 1/2 tsp. sea salt 

Heat the oven to 375 F. Grease a bundt pan or two loaf pans with cooking spray.

In a large bowl combine the apples with the cinnamon & 2 TBS. sugar and toss to coat, set aside. 

In a large bowl combine the vegetable oil, eggs, apple juice concentrate & vanilla.  Using a wooden spoon mix well.  Add the 1 1/2 cups of sugar, flour, baking powder & salt and combine well.  Spoon 1/3 of the batter into the bottom of the pan(s). Drain away any accumulated liquid from the apples and layer half the apples into the pan,  not allowing them to touch the sides. Spoon another 1/3 of the batter over the apples. Add the remaining apples, again not allowing them to touch the pan. Top with the remaining batter.

Bake for 60-70 minutes or until a knife comes out clean. Cover with foil if the top begins to overbrown.

Cool to warm or room temperature before slicing.

Enjoy!!

My previous Secret Recipe Club Recipe Posts: 

Loaded Potato Soup
Lemon Almond Biscotti 
Creamy Mints 
Thai Peanut Noodles with Chicken 
Baked Buffalo Chicken Wings 
Fried Green Tomatoes 
Chicken Satay Noodle Salad 
Double Chocolate Mousse Cake 
Candied Popcorn
Fruit, Nut & Poppy Seed Chicken Salad 
Broiled Sushi 
Health(ier) Peanut Brittle 
Crunchy Fudgy Heart Bites 
Texas Chicken with Lime Butter 
Pork Belly Soup with Collard Greens 
Thin Mint Irish Coffee 
Levain Chocolate Chip Walnut Cookies 
Welsh Cakes 
Nutella Crêpes 
Cilantro Lime Chicken 
Holy Guacamole 
and
Home Style Chicken Curry

Lemon Almond Biscotti

It’s Secret Recipe Club time again, one of my favorite times of the month.  I love receiving my secret cooking pal assignment, going through their blog, checking out all their recipes, choosing one to make and feature and of course reveal day is best of all as I we all post and see what everyone has made.  This month my assignment was to cook from Kate’s Food Babbles.  I have been a reader of Kate’s blog for a while as I not only participate in the Secret Recipe Club with her but we also both participate monthly in the Improv Cooking Challenge.  I also “know” Kate from the lovely and kind comments she always leaves on my challenge recipes.  Kate’s blog is filled with so many gorgeous food photos, I just wanted to make everything,  I think that this month I was craving sugar as I had a real rough time deciding on a recipe.  I narrowed it down to Kate’s peppermint patties, maple bacon caramel corn, bacon caramel tart, potato chip cookies, Mexican hot chocolate and her Lemon Biscotti. In the end the biscotti won out as I had everything in the house and I’ve also been craving lemon, but trust me, a few others from the list will be made soon. 

I’ve made biscotti in the past and both Eammon and I love them with our tea and coffee but I’ve never made them with a citrus and as I’ve been craving lemon, these biscotti were just perfect.  I changed Kate’s recipe a little, really just bumping up the lemon a bit with the addition of lemon extract and in place of her almond extract I used vanilla bean paste and then to get that bit of almond flavor back in, I chose to add toasted slivered almonds.  These biscotti were simple to make, super crunchy, the lemon flavor really shined through and the combo of the lemon, almonds and white chocolate was light and delicious.  These biscotti were a big hit here in the Cook Lisa Cook home and I’m looking forward to making more of Kate’s delicious recipes.  Hop over to Kate’s blog to check out the original recipe and all of her other wonderful treats.

Lemon Almond Biscotti (slightly adapted from here) 

• 2 ½ cups all-purpose flour 
• 1 tsp baking powder 
• 3 large eggs, room temperature
• 1 cup granulated sugar 
• 1/2 tsp vanilla bean paste 
• 1 tsp. lemon extract
• zest of 1 lemon, finely minced
• juice of 1 lemon
• 1/3 cup slivered almonds, toasted 
• 8 oz. white chocolate 

Preheat oven to 375F. Line a baking sheet with a Silpat or parchment paper and set aside.  In a medium mixing bowl, whisk together the flour and baking powder and set aside.

In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, sugar, vanilla bean paste, lemon extract, lemon zest and lemon juice. Whisk at medium speed for about 5 minutes, or until the mixture thickens and holds its shape.  Using a silicone spatula, fold the flour mixture into the egg mixture and then fold in the slivered almonds.

On a lightly floured surface, with damp hands, divide the dough into 2 portions and shape each into a 3-inch diameter log.  Transfer the logs to the prepared baking sheet, spacing evenly.  Bake for 16 minutes, or until lightly browned.  Remove from oven and let cool for 10-15 minutes on the baking sheet.  Reduce oven temperature to 300F.

With a sharp slice each log into ½”-thick slices.  Arrange cookies, cut sides up, in a single layer on a Silpat or parchment paper lined baking sheet.  Bake until firm, about 20 minutes, flipping midway through baking.  Cool completely. They will get crunchier as they cool.

Line a cool baking sheet with a Silpat or parchment paper. Set aside.

Chop the white chocolate and place in a glass or metal bowl. Place the bowl over a pot of barely simmering water. Do not let the bowl touch the water. Stir until the chocolate is smooth and melted.  Dip the bottoms of the biscotti into the melted chocolate and place on the parchment lined baking sheet. Allow the chocolate to set completely.

Store in an airtight container up to one week.

Enjoy!

My previous Secret Recipe Club Recipe Posts: 

Creamy Mints 
Thai Peanut Noodles with Chicken 
Baked Buffalo Chicken Wings 
Fried Green Tomatoes 
Chicken Satay Noodle Salad 
Double Chocolate Mousse Cake 
Candied Popcorn
Fruit, Nut & Poppy Seed Chicken Salad 
Broiled Sushi 
Health(ier) Peanut Brittle 
Crunchy Fudgy Heart Bites 
Texas Chicken with Lime Butter 
Pork Belly Soup with Collard Greens 
Thin Mint Irish Coffee 
Levain Chocolate Chip Walnut Cookies 
Welsh Cakes 
Nutella Crêpes 
Cilantro Lime Chicken 
Holy Guacamole 
and
Home Style Chicken Curry

Sweet Potato Cranberry Nut Cookies

Here it is, January 1, 2013 and I hope that everyone had a wonderful New Year’s eve and we wish everyone a wonderful and delicious year.  I’m hoping that in this new year I can be a bit more organized and caught up with things as here I am, still posting recipes from Thanksgiving. 

After Thanksgiving I had some leftover sweet potatoes and I couldn’t decide what to do when them until I saw a recipe for Sweet Potato Cookies on Stephanie’s blog, Eat Your Heart Out and I thought, what a perfect way to use them, and as it worked out,  I had all the other ingredients needed for the recipe already in my pantry.

These cookies were wonderful, almost a cross between a cookie and muffin.  I loved these cookies plain, but even better when they were heated a little in the microwave, split open and topped with a nice pat of butter  My parents too really loved the cookies and my Mom has been asking for weeks now, that I post the recipe, so for her this is my first recipe of the new year. . 

Sweet Potato Cranberry Nut Cookies (adapted from here) 

• 1 cup cooked, mashed sweet potato
• 2 eggs 
• 1 cup packed Whey Low Gold or brown sugar   
• 1/2 cup coconut oil, solid at room temperature 
• 2 tsp. vanilla extract 
• 2 cups all-purpose flour   
• 1 1/2 tsp. baking powder 
• 1 tsp. baking soda 
• 1 tsp. cinnamon 
• 1/4 tsp. ground cloves 
• 1/4 tsp. ground coriander 
• 2 tsp. minced crystallized ginger    
• 1/2 cup dried cranberries 
• 1/2 cup roughly chopped pecans 

Preheat oven to 350 F. Prepare two baking sheets lined with Silpats or parchment paper.

In a large bowl, whisk together the eggs and Whey Low Gold (or brown sugar) until thick and pale.  Whisk in the coconut oil until well combined.  Stir in the sweet potato & vanilla extract.  Add the flour, baking powder, baking soda & spices. Fold together with a spatula until no flour remains. Fold in the crystallized ginger, cranberries and chopped pecans.

Using a large cookie scoop portion out the batter onto the prepared pans.  Bake for 10 to 12 minutes, or until puffed and lightly golden and a toothpick inserted into the center of one of the cookies comes out clean. Allow to cool for 5 minutes on the baking sheet before removing to a wire rack to cool completely.  Cookies will last, well wrapped, at room temperature for up to 4 days. If storing in layers, separate with parchment or wax paper so they don’t stick together.

Enjoy!

Mini Cheesecake Bites

Who doesn’t just love cheesecake?  I know that it’s a favorite of mine and always has been so I was very excited that our Crazy Cooking Challenge hostess Tina, of Moms Crazy Cooking chose cheesecake for this month’s challenge.  The way that the Crazy Cooking Challenge works is that each month there is a dish that our hostess Tina challenges the participating bloggers to make.  We all go out searching for what we think is the ultimate recipe for that dish and once we find it, we make it and then all on the same day we do our post featuring the recipe.  Sadly, this is the twelfth and final month of the Crazy Cooking Challenge.  It’s been fun participating for all these months and I’m looking forward to hopefully taking on a new cooking challenge in the coming months.

Growing up my Mom used to make wonderful little cookies and pastries for holidays and one of my favorites were her Mini Cheesecake Bites.  Though I have changed her recipe a bit over the years with my changing tastes and diet, these are still totally awesome and remind me very much of my Mom’s wonderful Mini Cheesecake Bites.

Crusts ready for the oven.

I added the cream cheese mixture and they’re ready to bake.

Baked, chilled, decorated and delicious!

Oh and my secret, I love these best straight from the freezer…total YUM!

Mini Cheesecake Bites

• 1 cup sliced almonds
• 1 tsp. butter, at room temperature
• 2 packets Stevia
• 1/4 tsp. roasted cinnamon 
• 1 lb. cream cheese (I prefer Philadelphia cream cheese), at room temperature
• 1 egg
• 6 packets Stevia
• 2 tsp. vanilla bean paste, or vanilla extract 
• 1/2 cup sour cream (I prefer Breakstone sour cream)

Preheat oven to 375F. Lay the sliced almonds on a foil lined baking sheet and bake until they start to get toasted.  Remove from oven and allow to cool.  Add the toasted almonds to the bowl of a food processor and using the pulse action, process until they are finely ground.  Add the butter, 2 packets of Stevia and the cinnamon and process until well combined. 

Line mini muffin tins with 36 mini muffin liners and add 1/2 teaspoon of the almond crust mixture to each.  Lightly press the mixture into the bottom of each muffin cup.  Bake for 5 minutes and then allow to cool.

While the crusts are baking and cooling add the cream cheese, egg, 6 packets of Stevia, vanilla bean paste & sour cream to the bowl of a stand mixer and blend until perfectly smooth.  Top each crust with the cream cheese mixture, filling the cup almost to the top.  Bake for 12-15 minutes until the mini cheesecakes are puffed and just starting to get golden on the top.  Remove from the oven and cool completely in the muffin tins. Once cool, remove the cheesecake bites from the pan and refrigerate or freeze.  To serve, top with a piece of candied cherry. 

Enjoy!

My previous Crazy Cooking Challenge entries:

Fried Chicken Challenge:  Copycat “KFC” Original Recipe Fried Chicken **Voted the ULTIMATE recipe of the challenge** 
Smoothie Challenge:  Mango Melon Banana & Chia Smoothie 
Grilled Cheese Sandwich Challenge: Totally Outrageous Jalapeno Popper Grilled Cheese Sandwich 
Blueberry Muffins Challenge:  Skinny Blueberry Lemon Poppy Seed Muffins 
Spaghetti with Red Sauce Challenge:  Tomato Sauce with Onion & Butter 
Chocolate Cake Challenge:  Double Chocolate Meyer Lemon Mousse Cake 
Chicken Noodle Soup Challenge: Thai Chicken Noodle Soup 
Fudge Challenge: Biscoff Fudge 
Mashed Potato Challenge: Aloo Tikki 
Chocolate Chip Cookie Challenge: Chocolate Chip Gingersnaps 
Mac & Cheese Challenge: Velvety Mac & Cheese