6 Ways To Destroy Your New Year's Resolution

Birthday 'box' Cake Bottom Cheesecake

Ingredients
for 10 servings

BIRTHDAY CAKE LAYER

1 box birthday cake mix, with additional ingredients according to box instructions
CHEESECAKE LAYER

32 oz cream cheese, softened
1 cup sugar
1 tablespoon vanilla extract
1 cup milk
1 tablespoon gelatin powder
whipped cream, to taste
sprinkles, to taste

Preparation

1. Preheat oven to 350˚F (180˚C).
2. Prepare cake mix according to the box directions and pour batter into a greased springform pan.
3. Bake for 35 minutes, or until a toothpick will comes out dry when inserted.
4. In a large mixing bowl, add the softened cream cheese, sugar, and vanilla, and mix until combined.
5. Microwave the milk for 90 seconds, then whisk in the gelatin powder.
6. Pour the gelatin mixture into the cream cheese mixture and whisk until combined.
7. Pour the cheesecake mixture over the cooled birthday cake and chill in the refrigerator for at least 3 hours.
8. Pipe whipped cream along the edge of the cake, then follow with sprinkles all over the top.
9. Enjoy!

Rocky Road 'box' Brownies

Ingredients
for 12 servings

1 box brownie mix, prepared and baked according to package instructions
½ cup nuts, your choice
1 ½ cups marshmallow
chocolate syrup, as desired

Preparation

1. Prepare the brownie mix batter according to package instructions.
2. Add nuts to your brownie mix batter. Mix thoroughly.
3. Pour into baking pan. Bake the brownie mix according to package instructions.
4. Remove from the oven, and top with marshmallows.
5. Broil for 30 seconds, until the marshmallows are toasty.
6. Serve with a drizzle of chocolate syrup.
7. Enjoy!

S’mores Cheesecake Pops

Ingredients
for 16 pops

10 graham crackers
½ cup butter, melted
16 oz cream cheese, softened
½ cup powdered sugar
2 teaspoons vanilla extract
3 cups mini marshmallow
4 oz white chocolate, melted
16 oz milk chocolate, or dark chocolate, melted
2 teaspoons coconut oil, optional

Preparation

1. In a freezer bag or food processor, crush the graham crackers to a sand-like consistency. Add the melted butter and stir until combined.
2. Transfer to an 8x8-inch (20x20-cm) baking dish lined with parchment paper and firmly pack it down to form the “crust.” Freeze until the cheesecake mixture is ready.
3. While the crust is freezing, combine the cream cheese, sugar, and vanilla extract, and mix until smooth.
4. Spread the marshmallows out on a baking sheet lined with parchment paper. Broil the marshmallows for about 1-2 minutes, watching closely to make sure they don’t burn. You want them to brown up a little though to achieve a “toasted” flavor.
5. Carefully scrape the marshmallows from the sheet into the cheesecake mixture. Mix thoroughly.
6. Transfer the toasted marshmallow cheesecake mixture into the baking dish on top of the crust and smooth until even.
7. Freeze at least 1 to 2 hours until the mixture is firm enough to cut. Remove the set cheesecake from the dish and cut into even square shapes, depending on how big you want your pops.
8. Dip each stick in melted white chocolate and place into each cut square, this will help secure the sticks into the cheescake. Freeze until solid, about one hour.
9. Microwave the milk (or dark) chocolate in 15 to 30 second increments to melt, stirring thoroughly each time. Add coconut oil if the chocolate seems too thick for dipping.
10. Dip the set pops into the chocolate and stand upright to set (a cardboard box or piece of styrofoam works best if you don’t have a stand).
11. Decorate with the remaining white chocolate and crushed graham crackers.
12. Enjoy!

No-bake S’mores Ice Cream Cake

Ingredients
for 8 servings

1 cup graham cracker
2 tablespoons sugar
1 teaspoon cinnamon
½ teaspoon salt
½ cup butter, melted
1 pt chocolate ice cream
4 cups marshmallow, divided
1 cup chocolate chip
8 oz chocolate
2 cups heavy cream
⅓ cup rum

Preparation

1. Place graham crackers in a zipper storage bag and crush with a rolling pin until the cookies are fully crushed.
2. Transfer the graham cracker crumbs to a bowl, and add in the sugar, cinnamon, and salt, stirring to combine. Add in the melted butter and mix well.
3. In a buttered 6-inch (15 cm) springform pan, add the graham cracker mixture and press firmly to form an even layer. Chill in the fridge for 30 minutes.
4. In a medium size bowl, combine softened ice cream, half of the marshmallows, and chocolate chips.
5. Pour over the graham cracker crust and freeze over night.
6. Microwave the chocolate and heavy cream together in 30-second intervals, stirring in between, until the glaze is smooth and glossy.
7. Pour the ganache over the ice cream cake. Freeze for 30 minutes.
8. In a medium bowl, combine rum and remaining half of the marshmallows. Let sit for 15 minutes.
9. Pour the marshmallows over the ice cream cake. Using a torch, brown the marshmallows on top of the cake.
10. Slice and serve.
11. Enjoy!

Churro Ice Cream Bowls

Ingredients
for 8 bowls

¼ cup butter
2 tablespoons brown sugar
½ teaspoon salt
1 cup water
1 cup flour
1 teaspoon vanilla
4 eggs
cooking spray
oil, for frying
cinnamon sugar
ice cream, your favorite
hot fudge, optional, for topping
caramel sauce, optional, for topping
EQUIPMENT

1 piping bag, with a small star tip
1 muffin tin, 6 to 12 cups

Preparation

1. In a 1.5-quart saucepan over medium-high heat, add butter, brown sugar, salt, and water, and bring to a boil.
2. As soon as the butter has fully melted and the mixture begins to boil, reduce the heat to medium-low and add in flour. Using a wooden spoon, stir until the dough comes together to form a ball (about 1 minute).
3. Remove from heat and let cool for 5 minutes before proceeding to the next step (to prevent accidentally cooking the eggs).
4. Mix in the vanilla extract and add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next.
5. Once all the eggs are incorporated, transfer it to a piping bag with a small star tip.
6. Invert a muffin tin and spray thoroughly with nonstick cooking spray. Pipe the dough around the inverted cups in spirals to form the bowls. Immediately transfer the tray to the freezer and freeze until solid (about 3 hours or overnight).
7. Heat oil in a deep pot to 350˚F (175˚C). Remove the muffin tin from the freezer and flex it to release the churro bowls (you may need to also use a small knife under the bottom edge to initially release them).
8. Return any extras to the freezer while you wait to fry.
9. Fry them in batches, until nicely browned, no more than 3 at a time. Be sure to carefully tip them into the oil so they sink to the bottom.
10. Once desired color is reached, remove them from the oil to a paper towel-lined plate. Dab off any excess oil then roll them in cinnamon sugar.
11. Fill with your favorite ice cream and toppings.
12. Enjoy!

No-bake Cookies and Cream Cheesecake

Ingredients
for 6 servings

36 chocolate sandwich cookies
5 tablespoons butter, melted
28 oz cream cheese
⅓ cup sugar
1 tablespoon vanilla extract
1 cup milk, warm
1 tablespoon gelatin

Preparation

1. Separate the cream from the cookies into 2 different bowls.
2. Place the cookies into a plastic bag and crush them into fine crumbs with a rolling pin. Set aside ½ cup (50g) of the crumbs for later.
3. Pour the cookie crumbs into a bowl and combine with the melted butter, mixing until the texture is like slightly wet sand.
4. Press the cookie crumbs in an even layer into the bottom of a 9-inch (23 cm) springform pan. Set aside.
5. In a medium pot over low heat, mix together the cream cheese, sugar, the cream from the cookies, and vanilla extract, stirring until there are no lumps.
6. In a measuring cup, mix the milk with the gelatin until dissolved.
7. Pour the milk into the cream cheese mixture, stirring constantly until the mixture starts to bubble slightly.
8. Remove from heat.
9. Pour the mixture over the cookie crust in the springform pan. Using a spatula or a spoon, smooth the top.
10. Sift the saved cookie crumbs on top of the cheesecake in an even layer, then refrigerate for at least 4 hours.
11. Unclasp the ring of the springform pan, slice, then serve!
12. Enjoy!