#bookshelfcakes

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Cheesecake What You Need * 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 
 * 1/2 cup sugar 
 * 1/2 tsp. vanilla 
 * 2 eggs 
 * 1 ready-to-use graham cracker crumb crust (6 oz.) * Heat oven to 325°F. * Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended. * Pour into crust. * Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.

[bookshelfcakes-blog]

Chocolate Chip cookies * 1 cup butter, softened * 1 cup white sugar * 1 cup packed brown sugar * 2 eggs * 2 teaspoons vanilla extract * 3 cups all-purpose flour * 1 teaspoon baking soda * 2 teaspoons hot water * 1/2 teaspoon salt * 2 cups semisweet chocolate chips * 1 cup chopped walnuts * Preheat oven to 350 degrees F (175 degrees C). * Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans. * Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

[bookshelfcakes-blog]

What you need! 1 1/4 cup Flour 1/3 cup frozen berries 1/4 cup sugar 1 tsp baking powder 1/4 greek yogurt 3 eggs 2 tsp vanilla extract Frosting: 1/4 cup softened butter 1/4 cup Philadelphia Cream cheese 1/2 cup Greek yogurt 1/2 cut coconut flakes mixed with which ever nut or seed you prefer Preheat oven to 375 F While preheating blend your frozen berries with 1/4 yogurt. In a bowl mix eggs, sugar and vanilla together until a paste then mix in the blended berries your baking powder then flour. Put into bread pan then place in oven for 40 mins. While it’s cooling, mix the butter, cream cheese and Greek yogurt together until it’s a paste, you can add a little powdered sugar to thicken if wish. Put frosting all over top of bread until covered, sprinkle on you coconut flakes and desired seeds or nuts, here I used Chia seeds, pumpkin seeds and sunflower seeds. Place in fridge for 2 hours and enjoy a lovely dessert or healthy snack to start your morning!

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#recipe #available at #BookShelfCakes on #tumblr #myrecipes #healthyfood #healthysnacks #healthytreats #notsohealthyfood #allkindsoffood #yum

[bookshelfcakes-blog]

BookShelfCakes. Free recipes from my books to your kitchen! Simple, hearty and delicious! No more ads, no more waiting! All here in a click! @bookshelfcakes