Happy Anniversary

I love celebrations, mostly because it's a good excuse for me to cook and/or bake. Like I really need a reason, right? Saying you'll come over for dinner is enough for me to plan a full out meal. I remember having our friend Brian Craw for dinner and making cornish game hens. He was a typical bachelor and had never seen them before. He certainly never left our house hungry!

Anyway, today's recipe is honor of another really special person, my cousin/little sister/friend/mini me Danielle. It's her and Berto's anniversary today so I asked her what she likes - cheesecake! Of course, I can never just make a simple cheesecake. That just wouldn't be me!

Tiny Cherry Cheesecakes

Ingredients:
1 c. flour                   1/3 c. sugar                 1/4 c. baking cocoa           1/2 c. cold butter       
2 tbsp. cold water     6 oz. cream cheese    1/4 c. sugar                        2 tbsp. milk
1 tsp. vanilla             1 egg                           1 can cherry pie filling

Directions:

1. In a small bowl, combine flour, sugar and cocoa.
2. Cut in butter until crumbly.
3. Gradually add water, tossing with a fork until a ball forms.
4. Shape into 24 little balls.
5. Place balls in a greased mini muffin pan.
6. Press dough to bottom and up the sides of each cup.
7. In a mixing bowl, beat cream cheese and sugar until smooth.
8. Beat in milk and vanilla.
9. Add egg and beat on low just until combined.
10. Spoon about 1 tbsp. into each cup.
11. Bake at 325 for 15-18 minutes.
12. Cool on wire rack for 1/2 hour. 
13. Remove from pan and finish cooling.
14. Top with pie filling and store in the refrigerator.

What's your favorite sweets to share  with your sweetie pie? 

As always, have fun!