I almost forgot that I once had a recipe published in The Citizen. It is long and there is a lot of chit chat at the beginning of the article, but the soup is very comforting!

http://www.canada.com/ottawacitizen/news/story.html?id=de39e54c-88c7-4280-b500-77afdbdae3e8

Makes approx 20 mini cheesecakes

Oven temperature 300 degrees

Ingredients

20-25 vanilla wafers, such as Nilla
1 jar Caramel ice cream topping, or caramel dip

2-8oz packages of full fat cream cheese( at room temperature)
3/4 cup sugar
2 large eggs
1/4 cup sour cream
6 oz melted semi sweet chocolate melted
3/4 cup toasted pecans
1 tsp vanilla

Prepare muffin tins with cupcake liners. I doubled up my liners and my cupcake pans to make sure that the cookie bottom of the cheesecake does not get overbaked. ( trial and error!) It also helps to put a casserole dish of water in your oven when cooking cheesecake, to help add moisture to your oven.

In electric mixer beat cream cheese until smooth while scraping the edges of the bowl as you go! This will ensure that you dont get lumps in your cheesecake! Once smooth add sugar and continue to beat until well mixed. Add eggs one at a time. Do not overmix. Add sour cream, melted chocolate, vanilla and 1/2 cup of the pecans and stir just until combined, while scraping bowl to ensure that chocolate is mixed in.

In each cupcake liner place 1 vanilla wafer and top with 1 tsp of the caramel topping. Then spoon in enough cheesecake batter to almost fill the liner. DO this until you are all out of batter.

Bake in oven for approx 15 minutes or until set. Cheesecake should have a solid jiggle when tapped. But check after 10 minutes to see how they are progressing. Cooking time depends a lot on your oven and how full your cupcakes are. They could take anywhere up from 10 to 20 minutes to cook.

Once cooked, chill on wire rack. When cooled place in fridge for a few hours. When they are fully cool you can decorate with remaining pecans and some caramel topping. I also added half of a turtle candy to mine!

Heat oven to 350 degrees. My oven is hot, so I baked mine at 300.

Wet ingredients
4 medium to large bananas
1 egg
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 cup butter melted
1/4 cup milk

Dry ingredients
1 1/2 cup all purpose flour
1 1/2 tsp baking soda
1/2 tsp cinnamon

Fun add-ins
1/2 cup skor bits
1/2 cup chocolate chunks

In large bowl mash ripe bananas with a potato masher or fork. Wisk in the remaining wet ingredients. Stir until well combined.

Sift together the dry ingredients in large bowl. Make a well in centre of bowl and add in wet ingredients as well as add ins. Stir just until combined. Over mixing makes for tough sad muffins.

Pour into prepared muffin tins. Dont overfill. I used cupcake liners. If not, make sure to grease the pans well with butter or cooking spray.

Bake for 20 -25 minutes or until toothpick comes out cleans and muffins bounce back when touched. Check after 15 minutes to ensure you are not going to overbake.

Enjoy with a hot coffee and homeade bailey's.

Sorry if there are any typos in the recipes!

1 cup of light cream ( 35 percent is too thick and will start to get foamy when blended I use 18 percent)
1 can eagle brand ( or no name ) sweetened condensed milk
1 2\3 cup Irish Whiskey ( I use Jamesons)
2Tbsp chocolate syrup
1 Tbsp instant coffee
1 tsp vanilla extract
1 tsp almond extract ( completely optional)

Put all of the ingredients in a blender and blend for 30 seconds.

Must be refrigerated and will last for 2 months or so!

Jess suggested I start a blog to keep track of recipes! I agree. I will post my favorites, as well as ones I have just tried on this site as much as possible! Welcome friends!