Memory Monday

This weeks memory is not really just one memory, it more of a collection.

A Baker's Dozen

I really enjoy baking, quite frankly it's a passion of mine. Every December my home is filled with the smells of fresh baked goodies and confections. There is always gingerbread, chocolate chip cookies, snicker doodles, Mexican wedding cookies, chocolate truffles, caramels, linzer torte and of course the buche de noel. But Christmas would not be Christmas without mini-cheesecakes and peanut butter balls. Every year for as long as I can remember my mother has made these two delicious treats. All year we wait for these delights.....they just taste like Christmas. I now make these for my own children. This year I'm sharing with you all these secret family recipes. Enjoy!

Mini Cheesecakes makes 48
9 oz room temperature cream cheese
8 oz sour cream
5 room temperature large eggs
1 1/4 cup sugar
3 teasp. vanilla extract
1 pt. fresh blueberries

Preheat oven to 350 degrees. Using mini-muffin tins line for 48 cheesecakes. Using a stand mixer with a paddle attachment cream together 1 cup of sugar and all of the cream cheese until light and fluffy. Next add the eggs and vanilla and mix until fully incorporated. Fill each muffin cup with one tablespoon batter. Bake for 15 minutes. While baking combine remaining 1/4 cup sugar and 1 teaspoon vanilla with the sour cream. Remove cheesecakes from oven and let rest 5 minutes. Top each cheesecake with 1 teaspoon sour cream mixture and one blueberry. Place bake in oven and bake for five minutes more. Let cool completely before removing from tins and refrigerate. These may be frozen for storage, or will keep for 1 week in refrigerator.

Peanut Butter Balls makes a lot:)
18 0z natural peanut butter
1 lb. confectioners sugar
1/4 lb room temperature unsalted butter
3 1/2 cups puffed rice cereal (rice crispies)
2 bags ghardelli bittersweet chocolate chips

Combine peanut butter, butter and confectioners sugar in the bowl of a stand mixer and beat on low until fully incorporated. Add the rice cereal and mix on low until combined. Roll mixture into 1 inch balls and place in freezer until fully chilled. Meanwhile place a large mixing bowl over a pan of simmering water and melt chocolate chips. Place frozen balls one at a time into chocolate mixture and roll to coat. Place each coated ball onto a waxed paper lined cookie sheet and refrigerate after all have been dipped. Store in refrigerator for up to one month.