Peaches 'N Cream Cheesecake Cupcakes

I'm in love... So in love. I ended up passing by this recipe twice online. Why? I have no idea. But I did come back it it three times! (3rd times the charm!)

Well, I bought some oh-so-good-looking organic peaches at Hy-Vee. I couldn't pass them up. So, I checked out some recipes online. Hey... I have some left over cream cheese... and that, and that. What do you know, I have a mango too! SOLD.

After making this recipe and everyone woofing them down, I went out to buy the ingredients again and sharing them with our Bible Study. Everyone enjoyed them.

I think they are going to be a staple!

Peach Mango Topping:

2 c. peeled, chopped fresh ripe peaches

1/2 c. mango juice

1/3 c. sugar

2 1/2 tbsp. cornstarch

Combine ingredients in a medium saucepan. Cook and stir over medium heat until mixture bubbles and thickens. Cool and set asaide.

Cheesecake:

3 (8 oz) packages cream cheese, softened

5 eggs

1 tsp vanilla extract

1 tsp almond extract

1 c. sugar

Preheat oven to 300 degrees F.

Combine all ingredients in a mixing bowl and beat on medium speed with electric mixer until smooth. Place paper baking cups into muffin tins and spray with non-stick cooking spray. Fill cups 2/3 full with cheesecake batter. Bake for 40 minutes.

Sour Cream Filling:

1 c. sour cream

3 tbsp sugar

1 tsp vanilla extract

Mix sour cream filling ingrediunts in a small mixing bowl using a spoon. When the cupcakes sink in the middle, place a scant tablespoon of sour cream in the middle of each one. Place back into oven for 5 more minutes. Remove from oven and cool.

When cool, spoon about 1 1/2 to 2 tablespoons of Peach Mango topping over the top of the sour cream filling on each cupcake and refridgerate.

Crunchy Orange French Toast

I have been trying some new recipes lately. But the ones I have been really interested in were breakfast recipes. I really don't care for cereal--it's either sugary or bland. I much prefer a good cup of coffee... and what? Quiche, French toast, eggs, muffins, and things of that nature.

Oh, and it's finally cool outside, which makes me think of oatmeal, crisps, chilis, stews, roasts, and some of my favorite foods!

So, back to breakfast. I found this recipe from Melissa d'Arabian from the Food Network. I changed the name... I wanted to emphasize the Orange influence instead of the Bran. Who cares about the taste of Bran? But Oranges... in the morning? Perfect.

Crunchy Orange French Toast

Ingredients

• 8 slices whole-grain bread
• 4 tablespoons light cream cheese
• 4 teaspoons low-sugar orange marmalade
• 2 large eggs plus 2 egg whites
• Zest and juice of 1 orange
• 1 teaspoon vanilla extract
• 1 1/2 cups bran flakes cereal
• 1 to 2 tablespoons vegetable oil
• 1 to 2 tablespoons unsalted butter

Directions

Spread 4 bread slices with 1 tablespoon cream cheese each; spread the other 4 slices with 1 teaspoon marmalade each. Combine to make 4 sandwiches.

Whisk the whole eggs, egg whites, orange zest and juice, and vanilla in a shallow bowl.

Place the bran flakes in a resealable plastic bag and crush with a rolling pin or your hands. Pour the crumbs onto a plate. Dip

both sides of each sandwich in the egg mixture, then in the crumbs, gently pressing the crumbs onto the bread.

Heat 1 tablespoon each oil and butter in a skillet or griddle over medium heat. Add the sandwiches in batches and cook until the outsides are golden and the insides are melted, 3 to 4 minutes per side. (Add more oil and butter, if needed.)

Slice the French toast sandwiches into triangles. Let cool before serving to little ones, as the cream cheese can get quite hot. Sprinkle with confectioners' sugar, if desired, and the kids won't even ask for syrup!