>Guest Blogger: Cara @ The Boys Made Me Do It!


Today we have guest blogger Cara from The Boys Made Me Do It! I asked Cara:

What is one thing that your readers would not know about you simply from reading your blog?
        “My addiction to McDonald’s Sweet Tea! I always have one in my hands, car, or at work!”

Be sure to stop by Cara’s blog today and say hi, and while you are there, check out her 30 by 30 list – 30 dishes she wants to make before she turns 30….

Hi Everyone! I’m Cara and I blog over at The Boys Made Me Do It! I’m the mom to 3 boys (Christian, Cameron, and Cole) and wife to a chef. While my husband may be the one who cooks for a living, I’m the one that cooks for the family. I love cooking and love sharing recipes. I’m thrilled to be over here at Mangoes and Chutney today sharing something with you!

With Valentine’s Day only a week away, I know that a lot of you are probably still looking for a special way to make the day special for your loved ones. When I think of Valentine’s Day, I think of Chocolate! So what would be better than to make a special dinner for your loved ones and this Chocolate Bliss Cheesecake.

{via: Kraft Recipes}

Cheesecakes may intimidate a lot of people but honestly, it’s really easy!

You need:
18 chocolate creme sandwich cookies (OREOS!), finely crushed
2 Tbsp. melted butter
3, 8 oz. packages of softened cream cheese
3/4 cup sugar
1 tsp. vanilla
6 1 oz. blocks of semi-sweet chocolate, melted and cooled
3 eggs

Preheat your oven to 325 degrees. Mix cookie crumbs and butter together and press firmly into the bottom of a well greased 9 inch springform pan. (I had 3 little heart springform pans and just used those since it is Valentine’s!) 

Beat cream cheese, sugar, and vanilla together in a large bowl with an electric mixer until well blended. Add melted chocolate and mix well. Add eggs, one at a time, mixing on a low speed after each egg is added. Pour cream cheese mixture over chocolate crust. 

Bake 55 to 60 minutes or until center is almost set. Run knife or metal spatula around pan to loosen cheesecake. Cool cheesecake before removing from pan. Refrigerate 4 hours or overnight and store leftovers in refrigerator.

*Recipe from Kraft Foods

Thanks for guest posting, Cara!


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