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Candy Cane Cookies

Candy Cane Cookies

Candy Cane Cookies are my favorite way to spread Christmas cheer! This nostalgic butter cookie has a rich almond flavor and is a Christmas staple in our house. It takes a little time and practice to get that perfect red and white swirl but I promise […]

Stuffed Acorn Squash

Stuffed Acorn Squash

Stuffed Acorn Squash is stuffed full with as much goodness as we could possibly cram into one recipe. This healthy but flavorful Fall dish is filled with savory sausage, good for you vegetables, and plenty of herbs and spices to tantalize your tastebuds. It’s low […]

Butterfinger Cheesecake

Butterfinger Cheesecake

Whether you’re looking to use up that leftover Halloween candy that’s hanging around or brainstorming an epic Thanksgiving spread that will knock everyone’s socks off, Butterfinger Cheesecake fits the bill perfectly. Cheesecake is such an amazing dessert on its own but when you toss in crispy, crunchy Butterfinger bits, a chocolate cookie crust, and top it off with a drizzle of butterscotch, it makes for one tempting concoction that is just too good to pass up. This splurge-worthy dessert is everything a cheesecake should be, thick, rich, creamy and ever so indulgent! Cheesecake can seem like a challenge at first, but this recipe is easy to prepare and great for all those newbies out there. Let’s get baking!

Here’s all you’ll need: chocolate wafers, butter, cream cheese, white sugar, heavy whipping cream, vanilla extract, eggs, Butterfinger candy bars and butterscotch topping.

Butterfinger Cheesecake ingredients list #cheesecake #butterfingercheesecake #butterfingerrecipes #dessert #leftoverhalloweencandyrecipes #thanksgivingdessert #holidaydessertideas

First things first, let’s get that chocolate cookie base started. Crush the chocolate wafer cookies in a food processor. If you don’t have a food processor handy, you can put the cookies in a sealed Ziploc bag and crush with a heavy rolling pin or mallet. This recipe was tested with a mixture of chocolate wafer cookies and chocolate animal crackers but any chocolate cookie will do. Oreo cookies or chocolate graham crackers work wonderfully too. Stir in the melted butter and mix to combine.
Chocolate cookies and melted butter are mixed together in a small bowl. #cheesecake #homemadecheesecake#chocolatecookiecrust #howtomakecheesecake #butterfingercheesecake

Spray a 9-inch springform pan with cooking spray. Press the cookie crumbs and butter mixture onto the bottom of the pan and up the sides as well. The bottom of a spoon or measuring up helps to get a nice and sturdy base. Set aside.

A springform pan is a type of bakeware that features sides that can be removed from the base. They’re typically used in cheesecake baking and a great addition to your bakeware arsenal. However if you don’t have one available you can substitute a 9-inch deep dish pie pan instead. The chocolate cookie mixture is pressed into the bottom and sides of a 9-inch springform pan. #cheesecake #cheesecakefromscratch #cheesecakecrust #chocolatepiecrust #butterfingercheesecake #holidayrecipes #cheesecakerecipes

Next add the softened cream cheese and sugar to a large bowl. Beat with an electric hand mixer until smooth and creamy. Softened cream cheese is key. You can achieve softness by letting the cream cheese sit at room temperature for an hour or so or microwave in very small increments until the cream cheese pliable and easy to work with. Blend in the heavy cream and vanilla extract as well. Don’t forget to scrape down the sides of the bowl. No clumps left behind!
Cream cheese, white sugar, heavy cream, and vanilla extract are added to a large bowl and blended together with an electric hand mixer. #cheesecakerecipes #butterfingercheesecake #holidaydessertrecipes #holidaydessertideas #halloweencandyrecipes #butterfingerrecipes #candybardessert #candybarcheesecake

Add the eggs, one at a time, and beat at the lowest speed until just combined. Less is more. Over mixing the batter causes air bubbles. Air in the batter will cause the cheesecake to rise and fall during baking which can result in cracks on the surface of the cheesecake. Room temperature ingredients will also help in achieving a picture perfect crack-free cheesecake.Eggs are blended into the cream cheese mixture one at a time. #cheesecakerecipe #howtomakeacheesecake #dessertrecipes #holidayrecipes #holidaydesserts #butterfingercheesecake #butterfingerrecipe

Then fold in the chopped candy bar pieces by hand. We used 10 fun size Butterfingers which is equal to about 3 full size. Of course since this is a Butterfinger Cheesecake we used Butterfingers, but you could mix it up with any of your favorite candy bars. Snickers, Milk Way, or Peanut Butter Cups would be my top recommendations! I’d love to hear yours!! If your candy bars are too crumbly or hard to chop, toss them in the freezer for a bit to firm them up before slicing.Butterfinger candy bars are folded into the cheesecake batter by hand #butterfinger #butterfingerdessert #butterfingercheesecake #cheesecakefromscratch #easycheesecakerecipe #howtomakecheesecake #cheesecaketutorial

Pour the cheesecake batter into the prepared pan. Gently drop the pan against the countertop a few times to bring any air bubbles to the top. Bake in a 325 degree preheated oven for 60-70 minutes or until the center is almost set. A small portion of the center (2-3 inch) may wobble slightly and that’s a good indication that the cheesecake is done. If you notice a large portion of the center (say 5 inches) is still wet and jiggly, the cheesecake needs more time.

Alrighty! Time to test your patience and willpower, but I promise it will all be worth it in the end. Once the cheesecake has set, turn off the oven, and crack the door open slightly. The key to a cheesecake with no cracks is to cool it very slowly. Continue to cool in the open oven for one hour. Remove the pan from the oven, then carefully run a butter knife around the edge to loosen the cheesecake from the pan. Finish cooling on a wire rack or countertop until the cheesecake is room temperature. Refrigerate for 4-8 hours until firm or even overnight. The cheesecake batter is poured over the cookie crust and ready for the oven. #cheeecake #bestcheesecakerecipes #easycheesecakerecipe #beginnercheesecakerecipe #butterfingerrecipes #candybardessert #holidaydessert #christmasdessert

Sprinkle the remaining chopped candy over top of the cheesecake and don’t you dare skimp on that butterscotch drizzle!! SO good!!! If you somehow manage to hide a secret stash, Butterfinger Cheesecake leftovers can be stored in the refrigerator for up to 5 days, but you better find a good hiding spot.

Got the hang of this cheesecake thing? Try our Over The Top Apple Pie Cheesecake too. Craving cheesecake flavor in a flash? Our Chocolate Chip Cheesecake Ball is no bake!

Butterfinger Cheesecake by Happylifeblogspot.com #butterfingercheesecake #butterfingerrecipes #cheesecake #cheesecakerecipes #springformpanrecipes #dessert #holidaydessert #thanksgivingdessert #christmasdessert #halloweencandyrecipes

Butterfinger Cheesecake

November 10, 2020
: 12 servings
: Easy

By:

Ingredients
  • 2 cups chocolate wafer crumbs (Can use chocolate wafers, chocolate animal crackers, chocolate graham crackers, or Oreo cookies)
  • 1/3 cup butter, melted
  • 4 packages (8 ounces each) cream cheese, softened to room temperature
  • 1 cup sugar
  • 3 tablespoons heavy whipping cream
  • 1-1/2 teaspoons vanilla extract
  • 5 large eggs, room temperature
  • 3 full-size Butterfinger candy bars or 10 fun-size Butterfinger candy bars (approximately 6.3 oz in total), chopped
  • TOPPING:
  • 1 full-size Butterfinger candy bar or 3 fun-size Butterfinger candy bars (approximately 2.1 ounces), chopped
  • 2 tablespoons butterscotch ice cream topping
Directions
  • Step 1 Crush the chocolate wafer cookies into fine crumbs using a food processor. Stir in the melted butter and mix to combine. Spray a 9-inch springform pan with cooking spray. Press the cookie crumb mixture onto the bottom and up the sides of the pan. Set aside.
  • Step 2 Add the softened cream cheese and sugar to a large bowl. Beat with an electric hand mixer until smooth and creamy. Blend in the heavy cream and vanilla extract. Be sure to scrape the sides of the bowl.
  • Step 3 Mix in the eggs, one at a time, at the lowest speed until just combined. Fold in the chopped Butterfinger candy bar pieces by hand.
  • Step 4 Pour the cheesecake batter into the prepared pan. Gently drop the pan against the countertop a few times to bring any air bubbles to the top. Bake in a 325 degree preheated oven for 60-70 minutes or until the center is almost set.
  • Step 5 Once the cheesecake has set, turn off the oven, and crack the door open slightly. Continue to cool in the open oven for one hour. Remove the pan from the oven, then carefully run a butter knife around the edge to loosen the cheesecake from the pan. Finish cooling on a wire rack or countertop until the cheesecake is room temperature. Refrigerate for 4-8 hours until firm or even overnight.
  • Step 6 Sprinkle with the remaining Butterfinger candy bar pieces. Drizzle with butterscotch topping. Refrigerate any leftovers for up to 5 days. Enjoy!

We’d love to hear from you! Leave us your comments and love down below.

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Chocolate Peanut Butter Cup Cookies

Chocolate Peanut Butter Cup Cookies

Attention all chocolate and peanut butter lovers…I’ve got the recipe of your dreams right here!!! Chocolate Peanut Butter Cup Cookies are calling your name (and mine too). Chocolate and peanut butter is a combination that I just can’t resist and these soft, chewy, sinfully delicious […]

Apple Cider Pork Chops

Apple Cider Pork Chops

Are you ready for a quick and easy recipe to get dinner on the table in a flash? Well say hello to Apple Cider Pork Chops! Soooo….a few things you’ll absolutely LOVE about this one, it’s on the table in 25 minutes flat, only uses […]

Easy Artichoke Bread

Easy Artichoke Bread

Easy Artichoke Bread makes a great snack for game day, Monday, Tuesday, Wednesday…or really any day for that matter. This crusty French bread is rich, creamy, and super cheesy or in other words everything you would want an indulgent snack to be! It can be ready in a flash and is perfect for entertaining because it’s made with pre-made ingredients. Whip it up ahead of time or throw it together last minute, either way, this warm and toasty appetizer is sure to be a hit. Yum!!!

Here’s all you’ll need: crusty Fresh bread or baguette loaf, artichoke hearts, bread crumbs, Italian seasoning, Parmesan cheese, mayonnaise, garlic cloves, and mozzarella.

Easy Artichoke Bread list of ingredients #artichokebread #bread #garlicbread #artichokespread #appetizerrecipes #easyrecipes #dinnerparty

First drain and rinse the can of artichoke hearts. Chop into pieces discarding the stems.My favorite part of this recipe is that it combines lots of ready made ingredients so it can be whipped up at a moments notice. More time to entertain your guests and much less mess. Sounds like a winner in my book!
Canned artichoke hearts chopped up on a cutting board. #artichokebread #artichokerecipes #appetizers #hotappetizers #warmappetizers

Add the artichokes, breadcrumbs, Italian seasoning, Parmesan cheese, mayonnaise, and garlic clove to a medium sized bowl. Stir it all up to combine. Of course if you’re using pre-seasoned bread crumbs then you can skip the Italian seasoning. To make life even easier, you could prep this spread ahead of time and refrigerate til ready to use.

Artichokes, breadcrumbs, Italian seasoning, Parmesan cheese, mayonnaise, and garlic cloves are added to a medium sized bowl. #artichokerecipes #breadrecipes #artichokebread #easyappertizers #holidayrecipes #entertainingideas #holidayentertaining

Next cut the French bread loaf in half lengthwise. Place on a parchment lined baking sheet with the insides facing up (or spray with cooking spray to prevent sticking). Spread the artichoke mixture evenly over the cut sides of the bread. Artichoke mixture is spread over the cut side of the bread loaf. #artichokerecipes #breadrecipes #garlicbread #appetizerrecipes #bakedbread #cheesybread #baguette

Then sprinkle cheese over top of the bread and we’re ready to bake! Bake in a 350 degree preheated oven for 15-20 minutes or until the cheese is nice and melty. Artichoke Bread covered with mozzarella cheese on a parchment lined baking sheet ready to go into the oven. #bread #easyrecipes #holidayrecipes #frenchbreadrecipes #baguetterecipes #artichokebread #artichokerecipes #cheesybread

Easy Artichoke Bread is best served hot out of the oven. Store leftovers in the fridge…if you’re lucky enough to have any! This one preheats wonderfully in the oven. Heat at 350 degrees until warm. Serve with our One-Pot Lemon Chicken with Orzo or One Pan Skillet Lasagna for a quick and easy meal.

Easy Artichoke Bread by Happylifeblogspot.com #artichokebread #frenchbreadrecipes #appetizers #easyappetizers #holidayrecipes #breadrecipes

Easy Artichoke Bread

October 15, 2020
: 12 slices
: Easy

By:

Ingredients
  • 1 crusty French loaf
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1/2 cup bread crumbs
  • 1 teaspoon Italian seasoning
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup reduced-fat mayonnaise
  • 2 garlic cloves, minced
  • 1 cup shredded mozzarella cheese
Directions
  • Step 1 Drain and rinse the artichoke hearts. Chop them into pieces. Discard the stems.
  • Step 2 Add the artichokes, breadcrumbs, Italian seasoning, Parmesan cheese, mayonnaise, and garlic clove to a medium sized bowl. Stir it all up to combine.
  • Step 3 Cut the French bread loaf in half lengthwise. Place on a parchment lined baking sheet with the insides facing up. Spread the artichoke mixture evenly over the cut sides of the bread. Sprinkle with mozzarella cheese.
  • Step 4 Bake in a 350 degree preheated oven for 15-20 minutes or until the cheese is melted. Serve warm. Enjoy!

We’d love to hear from you! Leave us your comments and love down below.

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Apple Cider Donuts

Apple Cider Donuts

When Fall rolls around everyone has their favorite local spot to buy Apple Cider Donuts, but my new favorite this year might just be homemade. Nothing beats the taste of a hot, fresh Apple Cider Donut right out of the frying pan. There’s something about […]

Pressure-Cooker Cinnamon Applesauce

Pressure-Cooker Cinnamon Applesauce

Fall is officially here and I’m ready for all the Fall things like apple picking!!! I’ve been wanting to go for a few years now but either our schedules or the weather hasn’t allowed for it. Growing up I always looked forward to our school […]

Grilled Spatchcocked Chicken

Grilled Spatchcocked Chicken

Spatchcocked Chicken is not only fun to say it’s fun to make! But just what exactly does that mean? Spatchcocking, also known as the butterfly method, is simply the act of splitting a chicken or any game bird so that it lays flat on the grill. Once you master this relatively easy but super impressive cutting technique you won’t want to cook your chicken any other way! Flat cooking in this manner allows the chicken to cook more evenly resulting in juicy and delicious legs, breasts AND thighs. You also get crispy skin and a chicken that’s full of flavor all in less time than traditional roasting methods. Who’s ready to learn a new skill?

Here’s all you’ll need: white wine, apricot preserves, stone-ground mustard, boiler/fryer chicken, salt and pepper.

Grilled Spatchcocked Chicken ingredients list #spatchcockedchicken #grilledchicken #grillrecipes #grilledspatchcockedchicken #howtospatchcockachicken How to spatchcock a chicken in four easy steps. 

Step 1.) Remove any neck parts and gizzards that may be inside the chicken. Save for a later use or discard. Rinse the chicken and pat it dry.

Step 2.) Remove the backbone. Using sharp kitchen shears, cut along one side of the backbone from neck to tail. Rotate the chicken and cut along the other side of the backbone this time from tail to neck. It’s easiest to keep the side that you’re cutting closest to your dominate hand. Discard the backbone or save for a later use.

Step 3.) Flip the chicken over so the inside is facing up. Using a large kitchen knife, notch each side of the breastbone. This will also make it easier to remove during carving.

The backbone is removed from a chicken with kitchen shears. #spatchcockedchicken #spatchcock #chickenrecipes #howtospatchcockachicken #chickenrecipes #wholechickenrecipes

Step 4.) Turn the chicken back over so that the breast side is facing up. Using the ball of your hand, firmly press down on the breast bone to flatten the chicken. Sprinkle generously with salt and pepper. And that’s it! You’ve spatchcocked a chicken. Of course you can also buy a chicken that’s already spatchcocked or have a butcher do this for you but we like to get hands on and DIY.Spatchcocked chicken laying flat on a cutting board. #spatchcockchicken #howtospatchcockachicken #grilledwholechicken #butterfliedchicken #chickendinnerrecipes

Ok so now that the heavy liftings done, we’re going to go easy on ya with a super simple glaze. Of course you can use your own rub, glaze, or sauce, but honestly this one is at the top of my list and it only takes 5 minutes to make! Add the white wine of your choice to a small sauce pan. We opted for a basic white cooking wine for this recipe but a nice Riesling or Sauvignon Blanc would be perfect! Heat on medium until the wine begins to boil. Cook for 3-4 minutes or until the wine is reduced by half. Stir in the apricot preserves and mustard. Set aside half for basting and the other half for dipping once the cooked chicken is ready to serve.

White wine, apricot preserves, and ground mustard mixed together in a small saucepan. #spatchcockedchicken #glazedchicken #chickenonthegrill #wholechickenrecipes #chickendinnerrecipes #healthydinnerrecipes #familydinnerrecipes

Now it’s time to prepare the grill. First lightly oil the grill grates with a cooking oil or spray to prevent sticking. Place the chicken on the grill grates skin side down over medium indirect heat. Grill covered for 10-15 minutes. Our grill cooks pretty HOT so we yanked it at 10.

Indirect heat simply means there is no heat source under the food. So your outside burners should be lit but the middle ones will be turned off. The effect is similar to roasting or baking in the oven. On a charcoal grill you would either place your coals on one side or into two equal piles on opposite sides on the grill leaving empty space in the middle.
Spatchcocked chicken placed skin side down on a gas grill #spatchcockedchicken #grilledchicken #grilledwholechicken #glazedchicken #grillingrecipes #dinnerrecipes

Turn the chicken over (so the skin side is up). Continue to grill over indirect medium heat until a meat thermometer reads 170°-175° in the thickest part of the thigh, about 30 minutes depending on the size of the bird. Brush the chicken occasionally with the glaze while its cooking.

Chicken placed skin side up on a grill over indirect medium heat. #griiledchicken #lowcarbdinner #healthydinnerrecipes #howtogrillachicken #wholechickenrecipes #spatchcockedchicken

Remove the chicken from the grill. Rest for 15 minutes before carving. During cooking all the wonderful juices in the meat rise to surface. Resting allows travel back inside the bird keeping everything juicy and moist. Transfer to a serving platter and serve with the reserved glaze. Now doesn’t that look amazing???

Pair with our Grilled Stuffed Zucchini and Peach Mango Caprese Salad for a fabulous meal!Grilled Spatchcocked Chicken by Happylifeblogspot.com #grilledspatchcockedchicken #spatchcock #spatchcocked #howtospatchcockachicken spatchcockedchicken #grilledchicken #howtogrillawholechicken #grillrecipes #dinnerrecipes #chickenrecipes #chickenonthegrill

Grilled Spatchcocked Chicken

September 24, 2020
: 6
: Medium

By:

Ingredients
  • 1 cup white wine or chicken broth
  • 1 cup apricot preserves
  • 1 tablespoon stone-ground mustard
  • 1 broiler/fryer chicken (3 to 4 pounds)
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
Directions
  • Step 1 Remove any neck parts and gizzards that may be inside the chicken. Save for a later use or discard. Rinse the chicken and pat it dry.
  • Step 2 Remove the backbone. Using sharp kitchen shears, cut along one side of the backbone from neck to tail. Rotate the chicken and cut along the other side of the backbone this time from tail to neck. Flip the chicken over so the inside is facing up. Using a large kitchen knife, notch each side of the breastbone.
  • Step 3 Turn the chicken back over so that the breast side is facing up. Using the ball of your hand, firmly press down on the breast bone to flatten the chicken. Sprinkle with salt and pepper.
  • Step 4 FOR THE GLAZE: Add white wine of your choice to a small sauce pan. Heat on medium until the wine begins to boil. Cook for 3-4 minutes or until the wine is reduced by half. Stir in the apricot preserves and mustard. Set aside half for basting.
  • Step 5 Oil the grill grates with a cooking oil or spray to prevent sticking. Place the chicken on the grill grates skin side down over medium indirect heat. Grill covered for 10-15 minutes.
  • Step 6 Turn the chicken over (so the skin side is up). Continue to grill over indirect medium heat until a meat thermometer reads 170°-175° in the thickest part of the thigh, about 30 minutes depending on the size of the bird. Brush the chicken occasionally with the glaze while its cooking.
  • Step 7 Remove the chicken from the grill. Rest for 15 minutes before carving. Transfer to a serving platter and serve with the reserved glaze. Enjoy!

We’d love to hear from you! Leave your comments and love down below.

Shop this recipe!

 

Grilled Stuffed Zucchini

Grilled Stuffed Zucchini

Grilled Stuffed Zucchini makes an excellent side dish. Pair this healthy vegetable with thick and juicy pork chops, tender grilled chicken or just about anything else you can toss over an open flame. It’s hearty enough to forgo the meats all together and can even […]


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Spinach Artichoke Dip

Spinach Artichoke Dip

If Spinach Artichoke Dip is involved then you can count me in people! It’s pretty much one of my main weaknesses. I just can’t say no to this luscious, creamy, absolutely delicious dip. I’ve tried all the recipes, the restaurant knock offs, the crockpot versions, […]

Pizza Pinwheels

Pizza Pinwheels

If you’ve never made Pizza Pinwheels then you’re truly missing out! This bitesize, crowd pleasing appetizer is totally irresistible, super easy to make and tastes just like pizza. Loads of pepperoni and mozzarella are wrapped up inside a tender, flaky crescent dough crust. These mini […]

Cappuccino Swirl Cookies

Cappuccino Swirl Cookies

Christmas is a time for family and love, a time for magic and wonder, a time for…..BAKING!!! We’ve been baking up a storm here at Happylifeblogspot this December and I don’t see it stopping anytime soon. I wanted to share with you one of my […]

Perfect Peanut Butter Cookies

Perfect Peanut Butter Cookies

Peanut Butter Cookies were my absolute favorite as a kid. So when I grew up and started baking I knew that I needed a fabulous, no fail, peanut butter cookie recipe in my arsenal ASAP!! Well guys, this is that recipe!! These cookies are rich, […]

Aunt Lisa’s Sweet Potato Casserole

Aunt Lisa’s Sweet Potato Casserole

A few Thanksgiving’s back, my nephew Nathan started to get brave. Our little picky eater who had been known to enjoy a peanut butter sandwich while everyone else shoveled back mounds of delicious food, decided that he wanted to see what all this Thanksgiving fuss […]