Recipe Time!
Oreo Cheesecake AKA “The Bobby” 
Adapted from Saffron Streaks

What you’ll need:

• For the crust:
  30 oreos
• 3 tbsp butter
• For the cheesecake:
  4 8oz packages of philadelphia cream cheese (I used 1/3 fat, turned out fine!)
• 1 cup of sugar
• 1 tsp vanilla extract
• 4 eggs
• 1 tbsp all-purpose flour
• 1/2 cup heavy cream
• Roughly 10 oreos, chopped into quarters

The How-To

1. Preheat oven to 350 deg F
2. If you have a food processor (I’m jealous) crush up/blend the 30 oreo cookies (cream included!)
   If you’re like me, and don’t have a food processor and know that a blender will not help since you’ve tried that before, take a large ziploc bag and roll a rolling pin/something heavy over the bag until everything is as crushed as possible - no big chunks!!  For safety, make sure the bag doesn’t have air in it/leave it a smidge open just so you don’t have an oreo-explosion.
3. Melt the butter in a small bowl in the microwave and pour it into a larger mixing bowl with your crushed oreos. Mix it up until it looks like it’ll all stick together nicely.
4. Grease the pan you’re using and press the cookie/butter mixture as firmly as possible to make the crust. Some should come up the sides.
   (I used a 9” springform, though I’m sure this would work in most other pie-plates)
5. Pop just the crust in the preheated oven for 10 minutes and then leave it out to cool. After the crust comes out, lower the heat to 300 deg F. Don’t miss that part!
6. In a large bowl, mix up the cream cheese until it’s smooth. Recommended to use a hand/stand mixer here.
7. Add in the sugar and vanilla. Boom.
8. Add the eggs one at a time. I’ve heard that’s important. Don’t overmix this.
9. Add in the flour and the heavy cream, mix until fully combined.
10. Toss in your oreos, mix. Ba-boom.
11. Pour the batter into your slightly cooled crust, then put in your oven for 1 hour.
12. When the hour is up, turn the oven off and leave the door open just a smidge, and leave it for another hour.
13. When that hour is up, cover the cheesecake and let it sit in your fridge for at least 4 hours, if not overnight. I know it’s hard to be patient, but it’s totes worth it.

Alright? Alright. There’s your rockin’ cheesecake. You love it? I love it.
What’s next? Maple Bacon cupcakes for a bro I work with. Stay tuned for “The Dylan”

Forever vetoing diets,
Bakerhi <3 

“The Plot.”

P.S. I’m in the running to win “Most Likeable Food Blogger” from Likeable Media!
If you guys could vote me up that’d be killer. :) 
Click vote, first drop down put in “Most Likeable Food Blogger” and second drop down put in “Rhiannon Trautmann” - That’s me! Thanks so much!!

Recipe for this cheesecake is coming up tomorrow. You won’t want to miss it!
 

Today I had a pretty rough day. However, one of my coworkers saved my day by taking me out for a walk, and buying me that delicious little cheesecake. It really turned my day around, just going outside and not talking about work at all, but enjoying the weather and talking about The Office and cats. This is my public appreciation letter to him saving 

This place is called Chocopologie, and they make salads my coworkers swear by, as well as awesome chocolate and truffles. The name is probably catered to dudes who need to fix something stupid they said on date night, or for the store apologizing about how good their chocolate is. Either way, it’s worth checking out if you’re in Connecticut!

Sidenote: Since I haven’t been baking, I’ve been instagram instead. That’s why these pictures are pictures. :)

Recipe Time!
Black and White Cupcakes as told by the book “Cupcakes!”
Yield: 24 cupcakes

What You’ll Need: 

• 16oz (2 packs) of Philadelphia Cream Cheese
• 2 tbsp sour cream
• 2 1/2 cups sugar
• 2 cups cake flour
• 2/3 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 8 tbsp (1 stick) butter, softened
• 2 eggs
• 1 cup milk (the recipe calls for whole, I used skim)

The How-to:

• Preheat to 350deg F!! 
• For the Cheesecake:
  Whip the cream cheese until fluffy, then add the sour cream and 1 cup of sugar until combined. Set aside for later.
• For the Cake:  
  Whisk together the cake flour, cocoa powder, salt & baking soda in a small bowl. Set aside.
• In a larger bowl, mix the butter and sugar until fully combined, then add the eggs and vanilla and mix together.
• Once those are mixed, switch off adding a little of the flour mixture and a little milk until fully mixed. Boom, you have cake batter!
• In your cupcake pan, add cake batter until your cups are halfway full. Then add a good scoop of the cheesecake mixture and pop in the oven for 15 minutes, or until your cheesecake doesn’t move in the center of your cupcake. 
  Essentially, if you jiggle the pan a bit the cheesecake won’t react, it’ll be “set”.
• Let cool on a cooling rack for like 20 minutes, and stick them in the fridge to have a (somewhat) healthier solution to going to the Cheesecake Factory for a black and white cheesecake. You’ll thank me if you know how many calories are in those cheesecakes. (What the hell do they put in those cakes?!)

There you have it.
Until next time - Bakerhi out. 

One. Two. Three. Four.
Can’t I have a little more?
Five, six, seven eight nine ten - I love you.

These are black and white cupcakes - stay tuned for a recipe! (:

Recipe Time!
Chocolate Chip Cookie Cheesecake Bars - Adapted from Brandy’s Baking

BAKERHI NOTE: Since this is cheesecake this needs to set overnight. So don’t hype it up and not be able to feed it to your friends until the next day, like I did.

What you’ll need: 

• 8x8 metal baking pan (glass conducts heat differently, these are cheap and sold in most grocery stores, I got mine for 7 dollars.)
• (For the crust) 1 1/2 cups graham cracker crumbs (they sell this pre-crushed in the baking supplies aisle at stop and shop - do it if you don’t have a food processor, this will save you a lot of time)
• 5 tablespoons unsalted butter, melted
• (For the Cookie Dough) 5 tablespoons unsalted butter, softened
• 1/3 cup packed light brown sugar
• 3 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 3/4 cup flour
• 2/3 cup chocolate chips
• (For the cheesecake) 10 oz cream cheese, softened
• 1/4 cup sugar
• 1 large egg
• 1 teaspoon pure vanilla extract

The How To:

1. Preheat the oven to 325deg F
2. Make the crust by melting the butter and then mixing it into the crumbs and then pressing it into the bottom of a greased pan. Pop the crust into the oven for 10 minutes. Boom.  
   BAKERHI NOTE: If you find that you have extra (like I did) I’d suggest trying to get it out of the pan. I had a lot of loose crust even after I made the whole bottom even, and it just sorta bugged me.  
3. Make the cookie dough the same way you’d make cookies. Flour and salt whisked together, butter mixed into the sugars and vanilla, then mix in the flour. Add the chocolate chips last.
   ANOTHER BAKERHI NOTE: This batter is super dry and crumbly, and I kept checking to see if there’s an egg/baking soda in this cookie dough. There isn’t. It’s supposed to be dry. Don’t worry.
4. Make the cheesecake by mixing (with a hand or stand mixer, if you have one) the cream cheese and the sugar first, and then adding the vanilla and egg.
5. Assuming your crust has been done at this point, spread in the cheesecake mixture and spread it out evenly across the pan.
6. This is a little odd to explain, but this is how I did the cookie dough:
   Take a fistful of cookie dough and form it into a ball, and then put it on top of the mixture. Do that until you run out of cookie dough. If you’re like me and had a patch of the pan that has nothing in it but graham cracker/cream cheese, then take the balls you made and break them up evenly around the top of the bar so that the cookie “crumbles” cover the whole surface.
7. Bake for 30 minutes. Take out and cool for another 30 minutes (until the pan isn’t crazy hot anymore) and then cover it/put it in the fridge overnight.

Done. Delicious. Entirely not nutritious.
But it’s okay, right? Treats are just that - treats.

I dunno what I’ll make next. I’m thinking cupcakes though. 

Cheers. 
<3 Bakerhi