The weather is pretty gloomy right now, with an overcast sky and off-and-on rain showers. Sometimes when it gets like this I wish I had a really pretty raincoat and a cute umbrella. Ella, ella, eh, eh, eh.
I made some cookies and cream mini cheesecakes to off-set the gloominess.
After filling the bottom of all the mini liners with cookie crumbs, I still had quite a bit left. I just put the rest in a plastic resealable bag and stuck it in the freezer. I might sprinkle some on ice cream later. Or mix it in some pancake batter. I also decided to do without the chocolate drizzle. What are your favorite foods to eat during gloomy weather?
Cookies ‘n’ Cream Mini Cheesecakes from Pillsbury.com
16 creme-filled chocolate sandwich cookies, crushed (about 1 1/2 cups)
2 tablespoons butter or margarine, melted
1 package (8 oz) cream cheese, softened
¼ cup milk
2 tablespoons sugar
1 teaspoon vanilla
4 creme-filled chocolate sandwich cookies, cut into 1/4-inch pieces (about 1/2 cup)
3 tablespoons semisweet chocolate chips
1 teaspoon shortening
Heat oven to 325°F. Line 24 miniature muffin cups with paper baking cups. In small bowl, mix crushed cookies and melted butter. Press 1 teaspoon cookie mixture firmly in bottom of each muffin cup.
In large bowl, beat cream cheese, milk and sugar with electric mixer on medium speed until light and fluffy. Add vanilla and egg; beat well. Fold in cut-up cookies. Spoon 1 heaping tablespoon cream cheese mixture into each crust-lined muffin cup.
Bake 12 to 14 minutes or until edges are set and centers are still soft. Cool in pan on cooling rack 30 minutes. Refrigerate at least 1 hour or up to 48 hours before serving.
Just before serving, in 1-cup microwave-safe measuring cup, combine chocolate chips and shortening. Microwave on High for 30 to 45 seconds or until melted, stirring once. Drizzle chocolate over tops of cheesecakes. Store in refrigerator.