Tuesday, September 27, 2011

Mini Oreo Cheesecakes

WAzzzup PEOPLE?!?!?! This time on BellaBits, I made some delicious, cupcake-sized oreo cheesecakes.

We are in the middle of parent-teacher conferences, and the teachers don't have time to go out for lunch, so they needed volunteers to bring in some food for a teacher luncheon.  Of course, I volunteered. I couldn't wait to try this recipe, and I thought it would be a delicous treat for my awesome teachers! 

These are sweet and rich, so the cupcake size is a perfect portion.  Make some today and keep them in the fridge for whenever your sweet-tooth acts up.

Coarsely chopped Oreos

1 Oreo per cupcake liner

Mixing and scraping down the bowl

Most of the ingredients are blended, now just a pinch of salt.

Folding in the chopped Oreos

Pouring batter into cupcake liners

After chilling in the fridge overnight


Mini Oreo Cheesecakes Adapted from Martha Stewart Cupcakes
makes 24

  • 36 Oreos, 30 left whole, and 12 coarsely chopped
  • 2 pounds cream cheese, room temperature
  • 1 cup sugar
  • 1 tsp vanilla extract (or my favorite Vanilla Bean Paste)
  • 4 large eggs
  • 1 cup sour cream
  • Pinch of salt
1. Preheat oven to 275 degrees. Line standard muffin tins with paper cupcake liners. Place 1 whole cookie in the bottom of each lined cup.

2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.

3. Add eggs, one at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake until filling is set, about 22 minutes. Cool completely on wire racks. Refrigerate at least 4 hours (or up to overnight).  You can serve in the cupcake paper liners (if they're pretty) or remove the mini cheesecakes and place upside down (Oreo side up) on a plate to serve.

Wednesday, September 14, 2011

Missoni Inspired Cookies

 MISSONI. The haute new print that everyone is running for; the designer that crashed Targets site. I thought, if everyones drooling over the Missoni print clothes, why not cookies? So there you have it folks!!! THE magnificent, stupendous, Missoni Cookies. BY Bella.

We started with Pillsbury Sugar Cookie Dough

Premade FFFFFF- ROSTING dyed pretty colors!!

Working with the inspiration

I used sandwich bags with the tip snipped off to pipe the design

Missoni my way
Thx to my aunt for bringing our needed supplies

BellaBits LOVES Missoni

Saturday, September 10, 2011

Grilled BBQ Chicken Pizza

 You must be thinking,"More grilled pizza?"  YES, I say.  So, when we made the original grilled pizza alfresco, we doubled the dough recipe and saved half for another time.  My mom was trying to think of something to do with some leftover rotisserie chicken, so we decided why not grill up BBQ Chicken Pizza?  I'm so glad we did!  It's a completely different pizza experience.

And it's easy! Just use our perfect pizza crust recipe , and your toppings will be your favorite BBQ sauce (we LOVE Famous Daves Sweet and Zesty), cheddar cheese, diced cook chicken breast, and sliced green onion.  Follow our directions to grill the pizza using your BBQ and pizza stone, and you'll have the best pizza ever.  Made by YOU!

All the ingredients we need

Roll out your pizza dough

BBQ sauce instead of tomato sauce

Ready for grilling

Enjoy the cheesy savory goodness!

Friday, September 9, 2011

Grilled Pizza

Pizza Alfresco

HEYYY!!! Why order Dominos Pizza when you can make your own?!?! We have a brilliant recipe for GRILLED-yes grilled- pizza. And the angels go "HAAAA-LELUAH!!"

All good pizza begins with a great dough! Try Our Favorite Dough Recipe that we used for our Lucky Shamrock Pesto Pizzas last St. Patty's Day.  You'll need to begin the dough about an hour before pizza assembling so it can rise properly.  You can also make the dough a day ahead of time  and keep it in the fridge.

So, once your dough rises, and you punch it down, you can roll it out or do it like the pros--stretching and tossing the crust (this is an advanced move)

If you don't want to roll it out, stretch your crust, and HANDTOSS it.

While you top your pizza with your choice tomato sauce, pesto (our fave), alfredo, cheese, meats and veggies, have your parent put the pizza stone on the grill, fire the grill up, close the lid and preheat to at least 425 degrees.
Preheat Your Grill to 425 Degrees
The Secret to a Great Crust: A Pizza Stone!
After we have topped our dough, we place the pizzas on a cookie sheet with a little cornmeal sprinkled on top of it.  The cornmeal gets on the bottom of the pizzas, and helps them not stick to the pizza stone, and gives them a good crunch.  Take the pizzas outside, and once your grills heated up, put them on the pizza stone (parent should probably do this, cause the stone get uber HOT).  We use a BIG spatula specially made for the grill to do this.

You can close the lid and cook it for about 10 minutes, checking here and there to make sure it's ok. 
Keep an eye on it--takes about 10 minutes

All of our pizzas didn't fit, so we had to do 2 Batches

Look at that CRISPY crust!
My Mom opted for crushed grape tomatoes instead of sauce

Don't let 'em burn!

Time To Dig In


MOM's Note:  I used a pizza stone that I have used for years in the oven, and it worked fine.  If you prefer to buy one for the grill, this one from Weber looks good.
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