I am SO ready for spring! It’s supposed to be 50+ degrees today, and 60+ tomorrow! So today, I’m going to take the time to go outside and play! 😉 Explore the yard, do some garden planning, clean up any winter mess, and just enjoy some fresh air!

This month is getting off to such a wonderful start! My hubby has a fantastic new job, I had the best birthday ever, knocked my birthday dinner out of the park, saved a beautiful hawk that flew into one of our windows, and it’s finally starting to warm up! My hubby surprised me with the best birthday gift I’ve ever gotten, a gorgeous 1901 Ludwig piano!!!! I’m STILL in utter shock!!!! I can’t wait to relearn how to play!! 😀

 

 

 

 

 

The hawk we rescued!!! (I named her “Ethel”! I first thought she was a “Fred”, lol!!!)

 

 

 

 

 

She was finally, after more than 24 hours!, able to take flight all by herself! I was so relieved!

 

 

 

 

 

 

So that’s what I’ve been up to! 😉 Needless to say, it’s been a wee bit busy here! To make room for the piano, I had to clear out a whole hutch, we took it apart, (with the neighbor’s help), and moved it to a new place in the house, put it all back together with help again, and I still have stuff to put away that’ll get done and finished today! 😉 It was a much bigger job that I thought it was going to be! Whew!!!

 

 

 

 

 

 

And in the meantime, amongst all of the excitement!, I had 12 leftover cookies, and half of a bag of Andes baking chips to play with! I wanted to use them quickly, especially the cookies before they staled, (and before I ate the rest of the bag of those baking chips!), and had 1 package of cream cheese in the fridge that I originally bought to make something else!

I hadn’t made mini cheesecakes in years, so I thought that a small batch would be a perfect and fun way to stretch everything out!

 

 

 

 

 

 

So I simply placed mint-filled Oreo cookies on the bottoms for the “crust”, mixed up a simple cheesecake batter, (the same recipe that I’ve had since the ’70’s!!),  replaced the vanilla for some Baileys Irish Creme Liqueur, and added some Andes Creme de Menthe baking chips!

 

 

 

 

 

 

I popped them into a preheated 350º oven for just 15 minutes until set but not browned, let them sit in the muffin pan to cool, and topped them with more baking chips and chopped, salted pistachios while they were still warm!

 

 

 

 

 

 

These. Came. Out. AWESOME!

 

 

 

 

 

 

These were SO good in fact, that I decided to just make these my birthday dinner dessert! Nothing else was even needed! And I was about worn out, so, I really LUCKED out! 😀

So if you are in need of a quick and easy dessert for a party that tastes fantastic, or just want to spoil yourself a little, keep these in mind! 😀 You’re going to love them!!

 

Hope everyone has a wonderful day, get outside for a bit for some fresh air,
and I’ll see you soon! Until then, ~Kelly

 

 

Yield: 12 mini cheesecakes

Chocolate Mint Mini Cheesecakes with Baileys & Pistachios

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Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• 1 (8 oz.) cream cheese, softened
• 1 /4 cup + 1 Tbl. sugar
• 1 extra large egg
• 1 tsp. Baileys Irish Creme Liqueur
• 1/4 cup Andes Creme de Menthe Baking Chips
• 12 paper cupcake liners
• 12 Mint Filled Oreos
• 12 tsp. more baking chips for on top
• 12 tsp. coarse chopped salted pistachios for on top

Instructions

Preheat oven to 350º F.

In mixer bowl, beat cream cheese, sugar, egg, and Baileys until blended and creamy.

Fold in 1/4 cup Andes baking chips.

Place paper baking cup liners into muffin tin.

Place an Oreo on the bottom of each.

Top each with the cheesecake filling.

Pop into preheated oven and bake for 15 minutes, no longer, until done but not browned.

Remove and let cool in pan. While cooling but still warm, top with more baking chips and chopped pistachios.

Remove from pan and chill.

Store in fridge in airtight container.