Oreo Cheesecake Cookies

– 4 oz. cream cheese
– 8 tablespoon salted butter, at room temperature
– 3/4 cups sugar
– 1 cup + 2 tablespoons all purpose flour
– 10 Oreo cookies, broken into pieces

1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
2. In a stand mixer fitted with the paddle attachment, beat cream cheese and butter until light and fluffy, scraping down the sides as needed.
3. Add the sugar and beat well.
4. Add the flour gradually, beating on low speed, until just incorporated. Then add the Oreo cookie pieces until evenly distributed.
5. Using a cookie scoop, scoop out 2 tablespoons sized dough, roll them into rounds, and place them on a cookie sheet (2 inches apart). Lightly press down on each cookie.
6. Place pan in the oven to bake for 10-11 minutes, or until just golden at the edges.
7. Cool them on the baking sheet for 10 full minutes, then carefully transfer to a cooling rack to cool completely, and enjoy!

Gingersnap Cookies250recipes_001

– 2 cups sifted all-purpose flour
– 1 tablespoon ground ginger
– 2 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon salt
– 3/4 cup shortening
– 1 cup white sugar
– 1 egg
– 1/4 cup dark molasses
– 1/3 cup cinnamon sugar



1. Preheat oven to 350 degrees F.
2. Sift together the flour, baking soda, cinnamon, and salt into a mixing bowl.
3. Place shortening into a mixing bowl, and beat until creamy. Gradually beat in sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mix into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch of small amounts of dough, and roll into 1 inch diameter balls. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
4. Bake in preheated oven until the tops are rounded and slightly cracked, about ten minutes. Cool, store in an air tight container, and enjoy!


250recipes_002Blueberry Cupcakes w/Cinnamon Mascarpone Frosting
(Yields twelve cupcakes)

– 1 ¼ c all-purpose flour
– ¼ c almond or quinoa flour
– 1 ½ t baking powder
– ½ t salt
– 1c sugar
– ½ c (1 stick) butter (at room temperature)
– 2 eggs
– ½ c whole milk (at room temperature)
– 1t vanilla extract
– 1t vanilla paste


1. Place oven rack in center of oven. Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Set aside.
2. Whisk together the flours, baking powder, and salt.
3. Using an electric mixer, beat the softened butter, and sugar together until light and fluffy.
4. Add all of the liquid ingredients gradually until combined.
5. Add the flour mixture, and mix until just blended.
6. Lightly coat the blueberries in flour, and then gently fold into the batter.
7. Scoop the batter into the prepared cupcake liners (about 1/4  c batter in each one).
8. Scoop mixture into prepared cupcake pan, and bake for 15 to 17 minutes, or until the cake is puffed, and springs back when touched.  Place on wire rack, and cool completely before frosting.