Did I tell you that Cheryl and I took a girls’ trip to Niagara Falls? Neither of us had ever been to see the falls before! They are unbelievable. Simply breathtaking! I am always completely blown away by nature. It is one of the reasons I love traveling so much. There are so many incredible things out there! There is no way I can describe the falls, so I will show you photos.
First, here are some photos from land:
Then we did the Hornblower Tour (Canadian version of Maid of the Mist):
Next, we took a helicopter ride over the falls. So cool!
Then we did a Whirlpool Jetboat ride through the rapids! Awesome!
And then the Aero Cable Car over the Niagara River!
After that it was Journey Behind the Falls!
And then the Skylon Tower!
We packed it in. I’m just sayin’.
Oh, and we can’t forget pictures I took on my runs! You know how I love running in the morning to see new places. 🙂
And there was our day in Niagara Falls! Yes, we did ALL of that in one day. We are crazy.
Quote of the Day:
“I can’t remember how it feels to not be tired.”
I love cheesecake. AND I love cookie dough. So the combination together? Perfection! This recipe definitely deserves a second try! They were a huge hit in my office! A was a fan of them as well. 🙂
Chocolate Chip Cookie Dough Mini Cheesecakes
FOR THE CRUST:
1 ½ cup graham cracker crumbs
4 tablespoons unsalted butter; melted
2 tablespoons granulated sugar
FOR THE FILLING:
3 (8 ounce) bricks of cream cheese; softened
3/4 cup sugar
1/4 teaspoon salt
2 teaspoons pure vanilla extract
3 large eggs, at room temperature
1/4 cup heavy cream
8 ounces prepared chocolate chip cookie dough
FOR THE GANACHE:
4 oz bittersweet chocolate, chopped into very small pieces
1/2 cup heavy whipping cream
2 tablespoons honey
2 tablespoons light corn syrup
2 teaspoons pure vanilla extract
1. Preheat the oven to 350 degrees F. Line 2 cupcake pans with 24 paper liners.
2. In a small bowl, combine the graham cracker crumbs, melted butter and sugar. Stir together with a fork until well blended and all dry ingredients are moistened and look like wet sand. Press 1 tablespoon of the mixture into the bottom of each cupcake liner. Bake in preheated oven until just set, about 5 minutes. Transfer to a cooling rack. Reduce oven temperature to 325 degrees F.
3. In the bowl of a stand mixer fitted with the paddle attachment, or in a medium bowl with an electric mixer, beat the cream cheese on medium-high speed until smooth. Add in the sugar and continue beating until it is well incorporated. Mix in the salt and vanilla. Beat in the eggs one at a time, mixing well after each addition. Add in the heavy cream and mix until it is just combined into the batter.
4. Using a large scoop (about 3 tablespoons) divide the cheesecake batter, pouring it directly onto the prepared crusts.
5. Nestle about 1 1/2 teaspoons of cookie dough into the center of each cheesecake.
6. Bake until the filling is just set, about 20 to 25 minutes. Transfer to a wire cooling rack and let cool to room temperature. Transfer to the refrigerator and let chill for at least 4 hours before topping and serving, preferably overnight.
7. Once your cheesecakes are completely set, prepare the ganache. In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling.
8. Place chocolate pieces into a heat safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth and thoroughly combined. Whisk in the honey, corn syrup, and vanilla. Allow it to cool for about 15 minutes. Do not let the glaze sit for too long or it will harden up before you spoon it onto the cheesecakes.
9. Spoon the glaze into the center of each cheesecake. Return the cheesecakes to the refrigerator until you are ready to serve.
Courtesy of My Baking Addiction