It seems every year there are certain food trends that really take off. Last year we saw a lot green drinks whipped up in the blender, and intended to keep you full until lunch. I felt really virtuous and healthy when I made them, but they left me feeling just a tad bit hungry.
Then, a bunch of no knead breads. I admit they really gave me bread envy. I am still on the hunt for a gluten free bread recipe that is that easy. Throw the ingredients into the bowl, stir, leave overnight, then bake a beautiful crusty loaf the next day. Sigh.
And, we certainly can’t forget quinoa. A few years ago, most had never even heard of it, much less knew how to pronounce it. Now we consider it a week day dinner staple, who would have thought?
Another trend I have seen on Pinterest many times, are these yummy looking mini cheesecakes with a cookie as the base. Every time they popped up they grabbed my attention. So easy and quick. And let’s face it, with a cookie on the bottom, and a creamy cheesecake filling dotted with crumbled cookies, could they be more perfect?
Just the right size too, because I know you will want to have more than one.
- 42 GF "Oreos", 30 left whole and 10 coarsely chopped, either Glutino and K-Toons work
- 2 pounds (32 ounces) cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs, lightly beaten
- 1 cup sour cream
- pinch of salt