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This M&;M Christmas Cookies recipe is a must-have for your holiday baking list. They’re not only festive and delicious but also practical since the dough and the baked cookies can be frozen for 1-2 weeks. Trust us‚ this is one dessert that will have you coming back for more! These M&;M Christmas Cookies are festive‚ soft‚ chewy‚ and incredibly easy to make ahead. In This Article Video: Watch Us Make This RecipeWhy This Recipe Stands OutKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadCommonly Asked QuestionsM&;M Cookies RecipeMore To Bake And Eat View more Video: Watch Us Make This Recipe Why This Recipe Stands Out We all love a good cookie‚ but these M&;M Christmas cookies are a game-changer. They’re festive‚ chewy‚ and packed with flavor. Here’s why this recipe is a must-try: Simple: Most of the ingredients are like our recipes that use simple pantry staples‚ and we’re sure you probably already have them in your pantry. Versatile: You can easily swap out the M&;M colors according to the season or occasion to suit your cookie needs‚ like we did in our Double Chocolate M&;M Cookies. Make-Ahead: Just like our many easy cookie recipes‚ the dough and baked cookies freeze beautifully‚ making them a great make-ahead dessert recipe. Texture: These cookies are soft and chewy‚ just the way a perfect cookie should be. Flavor: The combination of vanilla pudding‚ white chocolate chips‚ and M&;Ms results in a cookie that’s bursting with flavor.  Festive: The addition of Christmas sprinkles makes these cookies perfect for the holiday season. They’re ideal for cookie exchanges‚ cookie gifts‚ and dessert tables. Customizable: You can add chopped nuts‚ toffee bits‚ or pretzel bits for more crunch‚ just like our Salted Caramel Cheesecake Bars.  Key Recipe Ingredients Instant Vanilla Pudding – The dry powder is a secret ingredient that makes the cookies extra soft and chewy. White Chocolate Chips – These add a creamy sweetness to the cookies and take the flavor to the next level. Christmas Sprinkles and M&;M’s – These make our cookies festive and fun and add an extra chocolate flavor to them. Optional Add-ins – For a twist‚ consider adding chopped nuts‚ toffee bits‚ or pretzel bits for more crunch. Substitutions And Variations Our M&;M Christmas Cookies recipe is a festive favorite‚ but it is also flexible! Here are some tasty variations you can try: Seasonal Colors: Swap out the M&;M colors according to the season or occasion to keep these cookies relevant year-round‚ like we did in our Double Chocolate M&;M Cookies. Chocolate Variations: If you don’t like white chocolate‚ then try some semi-sweet chocolate chips instead‚ as we do in our Chewy Coconut Chocolate Chip Cookies. Alternatively‚ you can drizzle the cookies with white or semi-sweet chocolate instead of using sprinkles. Bigger Bites: If you prefer larger cookies‚ make 1.5” dough balls and slightly flatten them. Bake for about 10 minutes or until the edges are golden. Step-By-Step Recipe Instructions Combine flour‚ baking soda‚ and salt in a large bowl‚ whisk thoroughly‚ and set aside. In a stand mixer‚ cream the softened butter and sugar on medium-high until light and fluffy. Add pudding mix‚ eggs‚ and vanilla extract‚ blending well. Gradually add the flour mixture to the wet ingredients. Use a rubber spatula to fold the ingredients together until fully incorporated. Mix in the white chips and 1/2 cup of M&;M. Add three tablespoons of sprinkles to the dough‚ careful not to overwork it to avoid color bleeding. The dough will be slightly sticky. Cover it tightly and chill in the fridge for at least an hour or overnight. Form 1-inch dough balls and lightly press them down to form 1/2-inch rounds. Place these rounds 2 inches apart on a baking sheet lined with parchment paper. Add more sprinkles on top of the dough rounds and press the remaining 1/2 cup of M&;M on top. Bake at 350 F for about 8 minutes or until the edges look golden brown. The cookies may seem slightly underdone‚ but they will firm up as they cool. Avoid overbaking. Allow the cookies to cool on the baking sheet for about 10 minutes‚ then transfer them to a wire rack to finish cooling. For full list of ingredients and instructions‚ see recipe card below. How To Prep Ahead These M&;M Christmas cookies are not only festive and delicious‚ but they’re also a breeze to make ahead of time. Take a look at our favorite prep-ahead strategies for this recipe: Refrigerate: The cookie dough can be made in advance and refrigerated. After mixing all the ingredients‚ cover the dough tightly and chill in the fridge for at least 1 hour or overnight. This makes the dough easier to handle and enhances the flavors too. Freeze: Both the unbaked dough and the baked cookies themselves can be wrapped airtight and frozen for 1-2 weeks. This is a great option if you want to have cookies ready to bake or serve at a moment’s notice. Festive M&;M Christmas Cookies that are perfect for prepping ahead of time. Commonly Asked Questions What is the purpose of adding instant vanilla pudding to the cookie dough? The instant vanilla pudding mix in the dough helps to keep these M&;M Christmas cookies soft and chewy. It also adds a nice hint of vanilla flavor to the cookies. Why do we need to chill the cookie dough before baking? Chilling the cookie dough allows the fats in the dough to solidify. When the cookies are baked‚ the fats melt slowly‚ helping the cookies to hold their shape better and preventing them from spreading too much. Can I use salted butter instead of unsalted butter? Yes‚ you can use salted butter in this recipe. However‚ you’ll need to reduce the amount of table salt you add to the dough to compensate for the salt in the butter. How do I know when the cookies are done baking? The cookies are done when the edges look golden brown. They may seem slightly underdone in the middle‚ but they will firm up upon cooling. Be careful not to over bake them. How long do these M&;M Christmas cookies keep? These M&;M Christmas cookies can be kept at room temperature for up to a week. If stored in the freezer‚ they can last for up to 3 months. Always store them in an airtight container to maintain their freshness. Print M&;M Cookies These M&;M cookies are festive‚ soft and chewy‚ and loaded with goodies. Bonus: both the dough and baked cookies freeze beautifully. Course DessertCuisine AmericanMethod Bake Prep Time 20 minutes minutesCook Time 8 minutes minutesTotal Time 28 minutes minutes Servings 40 Calories 102kcal Author Amy Dong Ingredients2¼ cups all purpose flour1 tsp baking soda½ tsp table salt1 cup unsalted butter softened just to room tempâ…” cups granulated sugar3.4 oz instant vanilla pudding dry powder2 large eggs2 tsp vanilla extract1 cup white chocolate chipsChristmas sprinkles1 cup M&;M's your choice of colors‚ divided InstructionsIn a large bowl‚ add flour‚ baking soda‚ and salt. Whisk together well and set aside.In bowl of a stand mixer‚ cream together the softened butter and sugar on medium high‚ until light and fluffy. Add pudding mix and beat until incorporated. Add eggs and vanilla extract‚ blending well.Slowly add in the flour mixture. Using rubber spatula‚ fold dry and wet ingredients together just until fully incorporated. Add the white chips and 1/2 cup M&;Ms and mix into the dough. If it gets too hard to mix‚ use clean hands.Gently work in 3 TB sprinkles‚ taking care not to manipulate the dough too much‚ which may result in the bleeding of sprinkle colors.Dough will be a bit sticky. Cover tightly and chill in fridge for at least 1 hour or overnight.Meanwhile‚ preheat oven to 350F. Line baking sheets with parchment paper.Form 1-inch balls* of dough and lightly press down on dough balls to form 1/2 inch rounds. Place 2 inches apart on baking sheet.Sprinkle on more of the colored sprinkles on top (or lightly roll cookie tops in a bowl of sprinkles.) Press on the remaining 1/2 cup of M&;M’s on top of each dough round.Bake about 8 minutes or just until edges look golden brown. Cookies may seem slightly underdone‚ but they will firm up upon cooling. Don’t over bake.Cool on baking sheet about 10 minutes‚ and remove to wire rack to finish cooling. Video Notes To ensure your M&;M Christmas cookies have the perfect texture‚ don’t overmix the dough; just stir until the flour is incorporated to keep them soft and chewy. Remember‚ the dough will be sticky before chilling‚ so don’t skip the refrigeration step—it makes handling the dough easier and helps the cookies maintain their shape while baking. Love bigger cookies? Make 1.5-inch dough balls and flatten them slightly on the baking sheet; just remember to space them 2 inches apart and bake a bit longer until the edges are golden. Customize your cookies for any occasion by choosing M&;M colors that match the theme—red and green for Christmas‚ pastels for Easter‚ or your favorite team’s colors for game day. If you enjoyed this recipe‚ please come back and give it a rating. We hearing from you!    Join our Free Recipe Club and get our newest‚ best recipes each week! NutritionCalories: 102kcal | Carbohydrates: 10.3g | Protein: 1.2g | Fat: 6.7g | Saturated Fat: 3.9g | Cholesterol: 22.4mg | Sodium: 75.6mg | Fiber: 0.7g | Sugar: 6.5g More To Bake And Eat Perfect Vanilla Almond Cut-Out Cookies – These cut-out cookies won’t get out of shape. Plus‚ they taste fabulous. 3-Ingredient Buttery Shortbread Cookies – All you need are 3 ingredients for these delightful shortbread treats. Buttery Jam Thumbprint Cookies -Buttery‚ jammy‚ and a crowd favorite. Play with all flavors of jam! Snowball Cookies – These cookies are so incredibly tasty that they melt in your mouth. Chewy Soft Ginger Cookies – Batch after batch‚ this recipe ended up the favorite ginger cookie of all. The post M&;M Cookies (Holiday Edition) appeared first on Chew Out Loud.

These Andes Mint Cookies are chewy‚ minty‚ chocolatey‚ and just perfect for all the mint and chocolate lovers in your life. Plus‚ they store well and freeze wonderfully! These Andes Mint Cookies are perfect for all the Christmas gatherings! In This Article Why This Recipe Stands OutWhat Are Andes Mints?Key IngredientsSubstitutions And VariationsStep-By-Step InstructionsHow To Prep Ahead Commonly Asked QuestionsAndes Mint Cookies RecipeMore To Bake And Eat View more Why This Recipe Stands Out Once again‚ Christmas is just around the corner‚ and we’re whipping up all our favorite cookie recipes. We make these Andes Mint Cookies every year and simply love them! Here’s why: Texture: With the help of a secret ingredient‚ these cookies stay super chewy and soft for days. Mint and Chocolate: Mint and chocolate are such a dynamic duo. We love this combo in any dessert like these Chewy Mint Chocolate Brownies. Easy: These cookies are super easy to make‚ especially if you have a stand mixer. You just mix everything‚ chill‚ and bake: no rolling or cutting required. Keep Well: This recipe makes 48 cookies and keeps super well meaning it’s a great make-ahead dessert. Christmas: If you find yourself wanting to add some variety to your tried-and-true Christmas recipes‚ these are a great option! What Are Andes Mints? Andes Mints (formally know as Andes Crème de Menthe) are little mint-chocolate thins with a 2 to 1 ratio of chocolate to mint. You may have seen these handed out at a restaurant after your meal as a simple and delicious little breath-freshener. You can find these in the candy section of most grocery stores. We think the mild‚ minty flavor of these treats goes amazingly in cookies. For this recipe‚ we use Andes Mint Chips which are the already unpackaged and chopped version of Andes Mint Thins. Key Ingredients Andes Mint Chips – The star of this recipe‚ Andes Mint Chips bring that melty‚ chocolatey goodness to these cookies. You can also use Andes Mint Thins if you can’t find them. Peppermint Extract – This adds even more of a minty bite to these cookies. Corn Starch – Our secret ingredient for extra chewy cookies‚ just a teaspoon of cornstarch is added to the dough. Cocoa Powder – Cocoa powder brings even more chocolate richness to these cookies. Chocolate Chips – We use semi-sweet‚ mini chocolate chips in addition to the Andes Mint Chips for even more molten chocolate in every bite. Substitutions And Variations Cookies offer endless variations‚ and these Andes Mint Cookies are no different. Take a look at some of our favorite ideas: Add Nuts: We think chopped pecans‚ walnuts‚ pistachios‚ or almonds would be an amazing addition to these cookies. Speaking of pecans‚ have you tried these 4-Ingredient Pecan Sandies? They’re delicious! Replace the Andes Mints: If you’re having trouble finding Andes Mints‚ don’t worry! You can also chop up Hershey’s Peppermint Kisses‚ Hershey’s Mint Truffle Kisses‚ or Dove Dark Chocolate Mint Swirls. Omit the Mint: Not a mint fan? Just make these into regular chocolate chip cookies by omitting the peppermint extract and replacing the mint chips with more semi-sweet chocolate chips. Or‚ just check out our recipe for Forever Chewy Chocolate Chip Cookies. Step-By-Step Instructions Combine butter‚ eggs‚ and peppermint extract until fluffy. Then‚ add eggs one at a time. In a separate bowl‚ combine dry ingredients. Fold dry ingredients into wet ingredients until just combined. Fold in Andes Mint Chips and semi-sweet chocolate chips. Chill the dough. Form dough into balls and place on parchment-lined baking sheet. Bake at 350F for 10 to 11 minutes. Let cool and enjoy! For full list of ingredients and instructions‚ see recipe card below. How To Prep Ahead Andes Mint Cookies can be prepped ahead in a few different ways. Here’s how: Dry Ingredients: Feel free to mix the dry ingredients for this recipe in advance. Just store the blend in an airtight container at room temperature until ready to use. Room Temp Ingredients: Make sure to take the butter and eggs out in advance so they have enough time to come to room temperature. This makes mixing much easier and helps keep the cookies extra soft and tender. Cookie Dough: Make this dough a day in advance and keep it in the fridge overnight. You’ll just want to let it sit longer so it can be easily rolled out. You could also shape the cookie balls and freeze them. Simply let them thaw in the fridge before baking. Commonly Asked Questions What makes these cookies chewy? Some cookies‚ such as our forever chewy chocolate chip cookies‚ use an extra egg yolk to create a chewy texture. Other times‚ a bit of cornstarch does the trick. Here‚ you’ll be using a teaspoon of cornstarch. Do Andes mints melt? Andes mints melt just like mini chocolate chips would. That’s why it’s important to chill the cookie dough to ensure the mint chocolate chips stay intact. What if I can’t find Andes mint chocolate chips? If you can’t find the baking chips‚ feel free to use regular Andes Creme de Menthe Thins and roughly chop them. You could also chop Hershey’s Peppermint Kisses or Hershey’s Mint Truffle Kisses. How long do Andes Mint Cookies keep? Store cookies in an airtight container at room temperature for up to 4 days. These cookies also freeze well for up to a month. How do I know when my cookies are done? You’ll know these cookies are done when they turn ever-so-slightly golden on the edges and are just set in the center. These cookies should seem a bit underdone when you take them out. They’ll continue to cook as they cool. Why are they called “Andes Mints”? The name “Andes Mints” comes from the creator of the treat’s name‚ Andrew Kanelos. It’s also meant to symbolize the Andes mountains. Print Andes Mint Cookies Andes mint chocolate chip cookies have double the chocolate‚ taste refreshingly minty‚ and stay soft and chewy. They also freeze well! Course DessertCuisine AmericanDiet VegetarianMethod baking Prep Time 20 minutes minutesCook Time 8 minutes minutesChill Time 30 minutes minutesTotal Time 58 minutes minutes Servings 48 cookies Calories 116kcal Author Amy Dong Ingredients1 ¼ cup light brown sugar tightly packed¼ cup granulated sugar½ cup salted butter softened‚ but not melty2 tsp peppermint extract2 large eggs room temp2 â…” cups all-purpose flour1 tsp baking soda1 tsp baking powder1 tsp corn starch3 tsp real cocoa powder unsweetened10 oz Andes mint baking chips see notes½ cup mini semi-sweet chocolate chips mini ones melt better InstructionsPlace sugars‚ eggs‚ butter‚ and peppermint extract in bowl of stand mixer. Mix on med-high speed until light and fluffy‚ about 4-5 min. Add eggs in one at a time‚ mixing just until incorporated.In separate bowl‚ combine dry ingredients: flour‚ baking soda‚ baking powder‚ corn starch‚ cocoa powder‚ and salt. Whisk to combine well.Fold dry ingredients into wet batter. Gently add in mint chips and semi-sweet chocolate chips. Form into dough ball‚ cover‚ and chill for 30 minutes or more. Preheat oven to 350F‚ with rack on lower middle position.Form 1.5 tablespoon-sized dough balls and place 2 inches apart on parchment-lined baking sheet. Bake 10-11 minutes*. Cookies may seem underdone‚ but will set nicely upon cooling. Notes If you can’t find Andes mint chocolate chips‚ you can use regular Andes Creme de Menthe Thins‚ roughly chopped. Dough can be made up to a week ahead of time‚ wrapped‚ and chilled until ready to bake; be sure to give it a bit of time to sit at room temperature so it will be easier to form dough balls. Bake 10 minutes for a slightly chewier/softer cookie. Bake 11 minutes for slightly crisper edges. Actual bake time will vary‚ depending on oven.  Baked cookies will keep nicely in an airtight container at moderate room temperature for several days. They can be frozen for up to a month.  If you enjoyed this recipe‚ please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest‚ best recipes each week! NutritionServing: 1cookie | Calories: 116kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 55mg | Potassium: 33mg | Fiber: 1g | Sugar: 11g | Vitamin A: 70IU | Calcium: 15mg | Iron: 1mg More To Bake And Eat Peanut Butter Chocolate Chip Cookies – These soft and chewy cookies take just 6 ingredients‚ and they freeze wonderfully. Plus‚ they’re Gluten-Free! Bakery Style Double Chocolate Cookies – These double chocolate cookies are decadent‚ rich‚ and super easy to make! We love gifting these to our chocolate-obsessed friends. Almond Blossoms (Kiss Cookies) – This recipe is the almond butter twist on your classic peanut butter blossoms. They’re so soft and buttery! Chewy Coconut Chocolate Chip Cookies – This one’s for all the coconut-lovers! Chewy‚ tender chocolate chip cookies meet sweet‚ nutty shredded coconut. Chewy Chocolate Brownie Cookies – This recipe is the perfect hybrid of brownies and cookies. You’ll never have to choose between the two again! The post Andes Mint Cookies appeared first on Chew Out Loud.

This white chocolate Raspberry Cheesecake recipe is an absolute dream! It’s a rich‚ decadent‚ and smooth New York-style cheesecake that’s not only better than restaurants but also perfect for making ahead and freezing. Trust us‚ this is one dessert that will have you coming back for more! This Raspberry Cheesecake is a rich‚ decadent‚ and smooth New York-style cheesecake. In This Article Video: Watch Us Make This RecipeWhy This Recipe Stands OutKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadCommonly Asked QuestionsRaspberry Cheesecake‚ Swirled RecipeMore To Bake And Eat View more Video: Watch Us Make This Recipe Why This Recipe Stands Out We can’t get enough of this white chocolate raspberry cheesecake. It’s a showstopper at every event‚ with its velvety thickness and chocolatey Oreo crumb crust. Here’s why we’re head over heels for this recipe: New York Style: This raspberry cheesecake is rich‚ smooth‚ and velvety rich‚ just like a New York style cheesecake should be‚ and is better than what you’ll find in restaurants any day! Crust: The crust is made from Oreo cookie crumbs‚ much like our Chocolate Pie‚ adding a delicious crunch and chocolatey goodness to every bite. Homemade Sauce: The abundant fresh raspberry sauce is baked right in with extra on the side‚ guaranteeing a fresh and fruity flavor throughout. Balanced: The sweetness of the white chocolate chips and the fruitiness of the raspberries create a perfectly balanced flavor profile. Make-Ahead: This recipe can be fully assembled days before serving‚ making it perfect for parties and gatherings. Versatile: This cheesecake is the perfect holiday recipe‚ but it also works great for birthdays‚ dinner parties‚ potlucks‚ you name it! Easy to Freeze: If you’re lucky enough to have leftovers‚ this cheesecake freezes beautifully‚ retaining its flavor and texture. No Cracks: The slow-bake method at room temperature guarantees a smooth cake without unsightly cracks‚ just like our Pumpkin Cheesecake and Strawberry Cheesecake. Key Recipe Ingredients Chocolate Cookie Crumbs – These form the crust of our cheesecake‚ providing a rich‚ chocolatey foundation that perfectly compliments the creamy filling. Frozen Raspberries – These are the star of our raspberry sauce‚ adding a sweet and tangy flavor that cuts through the richness of the cheesecake. Cornstarch – This is used to thicken the raspberry sauce‚ giving it a luscious‚ spoonable consistency. White Chocolate Chips – These are melted down and mixed into the cheesecake filling‚ adding a sweet‚ creamy flavor that pairs beautifully with the tart raspberries. Stabilized Whipped Cream – This is used as a topping for our cheesecake‚ adding a light‚ fluffy contrast to the dense‚ creamy filling. It is made stable with the help of unflavored gelatin‚ allowing it to hold its shape for days. Substitutions And Variations This white chocolate raspberry cheesecake is a crowd-pleaser at any occasion‚ but we know everyone has their own unique taste. So‚ here are some variations and substitutions you might want to experiment with: Crust Variations: For the crust‚ you can swap out chocolate cookie crumbs for graham cracker crumbs or even ginger snaps for a different flavor profile. Plus‚ you can press it evenly onto the bottom and up the sides of the pan or simply press it onto the bottom only. Gluten Free: For a gluten-free version‚ use a gluten-free cookie for the crust‚ and make sure your white chocolate chips are gluten-free. And if you’re looking for another delicious gluten-free dessert‚ consider trying our Gluten-Free Apple Crisp or Flourless Chocolate Cake. Different Chocolate: If you’re not a fan of white chocolate‚ then consider using dark chocolate chips. They will also work beautifully in this recipe and balance out the sweet‚ tart flavor of raspberries. Consider adding a light drizzle of dark chocolate ganache on top if you like‚ as we do in our Boston Cream pie recipe. Step-By-Step Recipe Instructions Start by preparing the crust. Combine cookie crumbs with butter in a large bowl and press this mixture into the bottom of a greased‚ nine-inch springform pan. Set it aside. For the raspberry sauce‚ mix raspberries‚ sugar‚ and a cornstarch/water mixture in a heavy saucepan. Boil for five minutes‚ stirring occasionally‚ until the sauce thickens. Set aside. In a small heavy saucepan‚ melt white chocolate chips with half and half over low heat‚ stirring frequently until smooth. Combine softened cream cheese and sugar until smooth in a large bowl. Gradually beat in eggs‚ vanilla‚ and the melted white chocolate mixture. Pour half of the batter over the prepared crust. Spoon a third of the raspberry sauce over the batter and swirl with a knife. Pour in the remaining batter‚ followed by another third of the sauce‚ and swirl again. Bake at a temperature of 215°F for about three to four hours. The filling should wobble in the middle and feel firm on the edges once it’s done. Fully cool and refrigerate overnight. Finally‚ remove the cheesecake from the springform and garnish with fresh raspberries‚ white chocolate shavings‚ or whipped cream. The remaining raspberry sauce can be used as a topping. Enjoy your homemade cheesecake! How To Prep Ahead This raspberry cheesecake is an absolute delight that’s perfect for any occasion‚ and we’ve got some great tips to make the preparation even easier. Take a look at our favorite prep-ahead strategies for this recipe: Different Components: You can easily make the crust‚ raspberry sauce‚ and cheesecake filling in advance and store it separately for up to 3 days. Simply assemble the cheesecake and bake the day you want to serve it.  Entirely Make Ahead: The thing we adore the most about this New York style cheesecake is that you can also make it completely ahead of time a day or two before serving. This is the method we’d recommend before a holiday since it’s even more convenient than making the different components and storing them separately.  Freeze: Need to prep for a party or holiday days in advance? No problem! Simply freeze the entire cheesecake for up to one month! Allow it to thaw overnight in the fridge the day before serving it. It’s as simple as that! This Raspberry Cheesecake is not only better than restaurants but also perfect for making ahead and freezing. Commonly Asked Questions What type of chocolate should I use for the white chocolate chips? You can use any brand of white chocolate chips that you prefer. Just make sure they are of good quality for the best flavor and texture in your cheesecake. Can I use fresh raspberries instead of frozen for the raspberry sauce? Absolutely! If you have fresh raspberries on hand‚ feel free to use them. The process will remain the same‚ just be sure to adjust the sugar if your raspberries are particularly sweet. How do I know when the cheesecake is done baking? The cheesecake is done when the edges feel firm upon light touch but the center still jiggles a bit. It might seem like it’s not done‚ but don’t worry‚ it will set as it cools. Why do I need to cool the cheesecake in the oven? Cooling the cheesecake in the oven helps it to slowly come down to room temperature‚ reducing the risk of cracks. It is an important step to achieve a smooth‚ crack-free cheesecake. Can I freeze the leftover cheesecake? Yes‚ you can! Wrap the cheesecake well with cling wrap and freeze. When you’re ready to eat‚ defrost it in the fridge or on the counter. It will taste just as yummy after being frozen! Why does my cheesecake have cracks on top? Cracks can form if the cheesecake is cooked too quickly or at too high a temperature. The slow-bake method at room temperature used in this recipe helps to prevent this. How long does raspberry cheesecake keep? This raspberry cheesecake can be kept in the refrigerator for up to a week. Just make sure to cover it tightly to prevent it from drying out. If you want to keep it for longer‚ you can freeze it for up to a month. Print Raspberry Cheesecake‚ Swirled Course DessertCuisine AmericanDiet VegetarianMethod baking Prep Time 35 minutes minutesCook Time 4 hours hoursTotal Time 4 hours hours 35 minutes minutes Servings 10 Calories 416kcal Author Amy Dong IngredientsFor the crust:2 ½ cups chocolate cookie crumbs½ cup butter melted For the raspberry sauce:10 oz frozen raspberries2 TB sugar3 tsp cornstarch dissolved in 1/2 cup waterFor the cheesecake:12 oz white chocolate chips½ cup half and half24 oz cream cheese softened to lukewarm½ cup sugar3 large eggs1 TB vanilla extract1 Recipe for Stabilized Whipped Cream InstructionsMake the crust: In a large bowl‚ mix fine cookie crumbs with butter until well incorporated. Press into bottom of a greased 9-inch springform pan. Set aside.Make raspberry sauce: In a heavy saucepan‚ combine raspberries‚ sugar‚ and cornstarch/water mixture. Mix well. Bring to boil and boil for 5 minutes‚ stirring occasionally‚ until sauce is thick enough to coat a spoon. Remove from heat and set aside.Preheat oven to 215F. Set rack to lower middle position. Place a pan full of water in the lowest rack. Using a small heavy saucepan‚ melt white chocolate chips with half and half‚ on low heat. Stir often until completely melted and smooth. Remove from heat and set aside.In large bowl‚ mix together softened cream cheese and sugar until smooth. Beat in eggs one at a time. Add vanilla and the melted white chocolate mixture.Pour half of batter over the crust. Spoon about a third of the raspberry sauce over batter in small chunks. Swirl with tip of butter knife. Gently pour in the remaining cheesecake batter. Spoon another third of the sauce over the top of batter. Swirl with tip of butter knife to complete the desired marble effect.Bake at 215F for 3 to 4 hours. Filling will still jiggle in the center and seem undone. Edges should feel firm upon light touch. Turn heat off and let cheesecake cool in the oven‚ with door ajar.Once cool‚ cover springform pan tightly with foil and cool cheesecake in fridge overnight. Carefully remove cheesecake from springform‚ and garnish with whipped cream‚ white chocolate shavings‚ or fresh raspberries. Remaining third of raspberry sauce can be used for topping as well. Video Notes To ensure your crust is perfectly crisp‚ mix the chocolate cookie crumbs and melted butter until they’re just combined‚ then press them firmly into the bottom of your greased springform pan to create an even layer. When making the raspberry sauce‚ remember to stir the mixture occasionally while boiling to prevent sticking and to achieve a smooth‚ thick sauce that will beautifully coat your spoon. For a smooth cheesecake filling‚ make sure your cream cheese is softened to lukewarm; this helps it blend seamlessly with the sugar and eggs‚ avoiding any lumps in your batter. To prevent the white chocolate from seizing‚ melt it with half and half over low heat and stir often‚ ensuring it’s completely smooth before adding it to your cheesecake mixture. Create a stunning marble effect on your cheesecake by spooning the raspberry sauce over the batter in small chunks and swirling gently with a butter knife—less is more for a delicate swirl. Bake your cheesecake at a low temperature of 215F in a water bath to ensure even cooking and a crack-free surface‚ giving you that perfect New York style cheesecake texture. After baking‚ let the cheesecake cool in the oven with the door ajar to gradually bring it to room temperature‚ which helps prevent sinking and cracking. For a cheesecake that’s as good as new‚ wrap any leftovers tightly in cling wrap before freezing‚ and simply defrost in the fridge or on the counter when you’re ready to indulge again. If you tried this recipe and loved it‚ please come back and give it a rating. We hearing from you!    Join our Free Recipe Club and get our newest‚ best recipes each week!  NutritionCalories: 416kcal | Carbohydrates: 44.9g | Protein: 7.2g | Fat: 23.8g | Saturated Fat: 12.7g | Cholesterol: 107.1mg | Sodium: 277.5mg | Fiber: 2.1g | Sugar: 23.6g More To Bake And Eat Best New York Style Pumpkin Cheesecake – This cheesecake is an explosion of pumpkin-flavored‚ rich cheesy sweetness in every bite. No need to wait until you can order this from a restaurant anymore. White Chocolate Raspberry Cheesecake Bites – These are wonderfully delicious and beautiful at the same time. They’re perfect for birthdays‚ holidays‚ showers‚ and just anytime you want to celebrate with your people. Salted Caramel White Chocolate Cheesecake Bites – These luscious morsels have been touted as the best dessert I’ve ever had from people who have tried it. We think you may agree. Chewy‚ Fudgey Cheesecake Brownies – No need to choose between cheesecake vs. brownie. Enjoy the best of both worlds in one single dessert. The post Raspberry Cheesecake‚ Swirled appeared first on Chew Out Loud.

December 12‚ 2023 The Truth That Lay in a MangerCRYSTAL PAINE Lee en español "And when Jesus heard it‚ he said to them‚ ‘Those who are well have no need of a physician‚ but those who are sick. I came not to call the righteous‚ but sinners.'" Mark 2:17 (ESV) As a biological and foster parent‚ I can confirm that birthing and caring for babies is beautiful and wonderful ... and also often messy and tiring. On many a day‚ I've thought of what it must have been like for Mary‚ Jesus' mother. Just because she was carrying and caring for the only perfect person to ever walk this earth doesn't mean He didn't make messes or exhaust her like other babies would. In the thick of diapers‚ bottles and spit-up‚ I've found it a little amusing to see Christmas cards and Bible story pictures showing a clean‚ mud-free‚ poop-free stable with Mary looking put-together and angelic after birthing baby Jesus. I'm quite confident that couldn’t have been further from reality. In fact‚ I'm pretty sure we’ve tried to sanitize parts of the Christmas story. Think about it: The inn was packed full‚ which probably meant the stable was packed full of people's stinky‚ dirty animals. It was likely loud. And messy. And just about the last place you'd want to be birthing or caring for a newborn. And yet that's the beauty of it. Jesus could have been born in a clean‚ luxurious palace to a wealthy woman of great means. But instead‚ the King of kings left heaven and all its glory to be born to an unassuming virgin in the middle of a dirty‚ noisy‚ smelly‚ packed stable. Why? Because Jesus didn't come to this earth for those who are healed‚ whole and good. As Jesus Himself said during His earthly ministry‚ "Those who are well have no need of a physician‚ but those who are sick. I came not to call the righteous‚ but sinners" (Mark 2:17). Romans 5:8 tells us‚ "But God shows his love for us in that while we were still sinners‚ Christ died for us" (ESV). The gospel is for sinners.For those whose hearts are wounded and hurting.For those who feel like they’ve made too many mistakes to be forgiven.For those who feel like their lives are chaotic and messy.For those who feel like they’re too messed up. This is what the Christmas story is about. This is the Truth that lay in a manger all those years ago. You don't have to get your act together to come to Jesus. You don't have to sanitize your story or pretend you are perfect to come to Jesus. He wants you to come as you are. Lord‚ thank You for leaving the glories of heaven to come down to this messy and broken earth because of Your love for me. Help me to come to You just as I am today - with all of my struggles and stresses - and to find my rest and hope in You. In Jesus' Name‚ Amen. OUR FAVORITE THINGS We can notice God’s goodness even when we’re waiting for God’s answer. At Proverbs 31 Ministries‚ we want to help you see the Lord's presence in the small moments of your day. By partnering with us‚ you make it possible for us to provide specific scriptures and prayers that will comfort the woman who feels like God has forgotten her. Will you help us continue to provide free biblical resources to you and other women like you by donating today? Click here to give now. If you're a parent who struggles with stress and guilt that you're messing up your kids‚ Crystal Paine's book Love-Centered Parenting will encourage you with practical ideas for how to parent with calmness and confidence as you rest in God's love for you and live out of that love with your kids. ENGAGE To connect with Crystal and see behind the scenes of her very real and not perfect life as an adoptive and biological mom of six kids (college aged to toddler)‚ follow her on Instagram. If you're a frazzled or tired mom‚ you'll especially enjoy Crystal's free challenge: "10 Days To Be a Happier Mom." Sign up to receive it today! FOR DEEPER STUDY 2 Corinthians 8:9‚ "For you know the grace of our Lord Jesus Christ‚ that though he was rich‚ yet for your sake he became poor‚ so that you by his poverty might become rich" (ESV). How does it impact you to know that Jesus left the glory of heaven to come to earth to save and heal those who are brokenhearted? What struggles and stresses do you need to bring to the Lord instead of trying to handle and carry them in your own strength? Share with us in the comments! © 2023 by Crystal Paine. All rights reserved. Proverbs 31 MinistriesP.O. Box 3189 Matthews‚ NC 28106 www.Proverbs31.org The post The Truth That Lay in a Manger –  Encouragement for Today – December 12‚ 2023 appeared first on GodUpdates.

Felipe Vazquez‚ a former pitcher for the Washington Nationals and Pittsburgh Pirates‚ was “deported to Venezuela earlier this month more than two years after he was convicted of statutory sexual assault‚ sexual abuse of children‚ and child pornography and other charges in Pennsylvania‚” Fox News reports. Vazquez‚ 32‚ was an MLB all-star in 2018 and 2019. ICE’s Enforcement and Removal Operations (ERO) Philadelphia deported Vazquez on December 1st. “Rivero Blanco’s removal demonstrates ERO Philadelphia’s commitment to protecting U.S. persons from predators regardless of their public persona or status‚” ERO Philadelphia Field Office Director Cammilla Wamsley said in a statement‚ according to Fox News. “ICE in Philadelphia has deported former MLB All Star pitcher Felipe Vazquez back to Venezuela. He was previously convicted of statutory sexual assault of a minor‚ sexual abuse of a child‚ child porn‚ &; other charges in Pennsylvania after he had sex w/ a 13-year-old girl‚” Fox News national correspondent Bill Melugin wrote. NEW: ICE in Philadelphia has deported former MLB All Star pitcher Felipe Vazquez back to Venezuela. He was previously convicted of statutory sexual assault of a minor‚ sexual abuse of a child‚ child porn‚ &; other charges in Pennsylvania after he had sex w/ a 13-year-old girl. pic.twitter.com/UWNMQkQy4I — Bill Melugin (@BillMelugin_) December 11‚ 2023 Fox News reports: Officials lodged an immigration detainer notice of action with the Pennsylvania Department of Corrections in November 2021. It was six months after he was convicted of the charges. The two-time MLB All-Star was sentenced to 2-4 years in prison in August 2021. The sentence included two years of probation. He was initially charged in September 2019 with statutory sexual assault‚ unlawful contact with a minor‚ corruption of minors‚ and indecent assault of a person younger in connection with an alleged inappropriate relationship he had with a 13-year-old in 2017 who reached out to him on social media. In November 2019‚ he was slammed with 21 additional charges after investigators said they found evidence of child pornography on his phone and laptop in connection to the same case. Federal ICE agents have deported former Pirates pitcher Felipe Vazquez — who is currently serving a prison sentence for sexually assaulting a young girl. MORE: https://t.co/p5spfLd6dA pic.twitter.com/f1F8J8IU7q — OutKick (@Outkick) December 11‚ 2023 Outkick added: During the trial‚ Vazquez’s defense team insisted he was unaware of the victim’s age. They discussed the yearly training he received from MLB since he moved to the United States from Venezuela in 2008. And Vazquez testified he learned a variety of things in those training sessions — from speaking English to managing social media accounts. The two-time All-Star claimed that training taught him to verify the age of anyone he comes into contact with on social media. He told the jury he asked the alleged victim how old she was and even requested photo identification before engaging in sexual conversations with her. But both sides agreed he made the hour-long drive from Pittsburgh to Scottsdale‚ Penn.‚ to have sex with the girl in August 2017. He continued to exchange explicit photographs and videos with the victim for the next two years The girl‚ now 17‚ admitted to telling Vazquez she was 17 when they first started chatting. She denied sending him a photograph of a fake ID. Felipe Vazquez began his career with the Washington Nationals in 2015. They traded him to Pittsburgh in 2016‚ but the Pirates ultimately placed him on the restricted list in 2019 due to these allegations.