Movin', Movin', Movin'

Well the time has come...My once little bright yellow fuzzy wings have transformed into elegant white wind soarers! As I walk to the edge of my comfy, familiar nest I look back to my parents and feel a little remorse, I think about my childhood and all my family memories that were created in this warm, soothing, never-wanna-leave nest. But then I look out at the horizon and know that I am ready.

My once little chickadee body is ready to take flight, spread my wings and begin a new chapter of my life. All of my fluffy down has shed away, leaving a more mature, responsible version of my childish self.

And while I am still very scared to take the plunge, I know that my parents taught me well and I will have no problem sailing peacefully into the horizonal future. Yes, I am ready to fly the coop!!

I found a quaint little apartment right by the river, surrounded by trees and overlooking the beautiful Sandia Mountains. And while this chickadee has decided to move out from the house, she is not far from the warm-hearted parents! Which, is one piece of comfort for my know reeling mind.

After paying my damage deposit and filing out my application I had a huge sense of joy engulf my body...a place of my own...to decorate, live and create lasting memories...I don't know if I've ever been so excited!

With moving also comes change though, and sadly enough my oven in the apartment will be nothing like the oven at my parents house. But after a few goes with the smaller, more antique oven I think I'll be back to producing some scrumptious sweets. So to hold me over until then I decided to make a few goodies while I still have the "spoiled girl" oven! My Mocha-Toffee Cheesecakes came out so sinfully delicious that I had to force myself not to eat another bite! But with that creamy mocha cheesecake oozing at you, how can you resist?

Adapted from Cooking Light

Ingredients
36 commercial prebaked miniature phyllo dough shells (I used a premade pie crust)

1 1/2 teaspoons instant coffee granules

1 teaspoon hot water

1 teaspoon Kahlúa (coffee-flavored liqueur)

1/2 cup sugar

1/2 cup (4 ounces) 1/3-less-fat cream cheese

1/2 cup (4 ounces) block-style fat-free cream cheese

1 tablespoon all-purpose flour

1 teaspoon vanilla extract

1 large egg

3 tablespoons toffee bits (such as Skor)

Preparation

Preheat oven to 350°.

Place 1 phyllo shell into each of 36 miniature muffin cups. (I used regular sized muffin pan)
Combine coffee granules, hot water, and Kahlúa in a small bowl. Place coffee mixture, sugar, and the next 5 ingredients (sugar through egg) in a food processor; process until smooth. Spoon about 1 tablespoon cheese mixture into each shell; discard the remaining filling. Sprinkle cheesecakes evenly with toffee bits.

Bake at 350° for 15 minutes or until set. Remove from pans, and cool on a wire rack.

The other goodie that I made was moist Double Chocolate Cupcakes. With no frosting on them, I was skeptical as to whether or not I would like them but the added chocolate chips to the batter really intensify and satisfy my chocolate tooth! And the came out so light and airy, not crumbly, which is always good!

Adapted from Cooking Light

Ingredients
1 cup all-purpose flour (about 4 1/2 ounces)

1/3 cup unsweetened cocoa

1 teaspoon baking soda

1/8 teaspoon salt

2/3 cup granulated sugar

1/4 cup butter, softened

1/2 cup egg substitute (I used two regular eggs)

1 teaspoon vanilla

1/2 cup 1% low-fat buttermilk

1 1/4 ounces dark (70 percent cocoa) chocolate, finely chopped (I used a handful of semi-sweet chocolate chips)

2 tablespoons powdered sugar

Preparation

Preheat oven to 350°.
Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, cocoa, baking soda, and salt; stir with a whisk.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well combined (about 3 minutes). Add egg substitute and vanilla, beating well. Add flour mixture and buttermilk alternately to granulated sugar mixture, beginning and ending with flour mixture. Fold in chocolate. Spoon batter into 12 muffin cups lined with muffin cup liners. Bake at 350° for 18 minutes or until cake springs back when touched lightly in center or until wooden pick inserted in center comes out clean. Remove from pan; cool completely on a wire rack. Sprinkle with powdered sugar just before serving.