You can buy any cheesecake you like; we opted for the big one at Costco. This helps save you a ton of time from making the actual cheesecake. But if you want to make it from scratch, be my guest.

First, take a few graham crackers and crush them in your food processor until it turns into fine crumbs.

We scraped all of the cream off of the cheesecake since its too moist. You only want to use the cheesecake portion of the cake since it's most dense.

Using your hands, form them into golf-sized balls. Pack it so it's nice and firm.

Once formed, roll them in the graham cracker crumbs to coat the balls.

Put them on a lined tray and pop them into the freezer for about 20-30 minutes until it gets harder. This will help the lollipop stick secure better.

Cecille wanted to use white candy melt, but feel free to use any color you like. Melt them in the microwave. Tip: You can add some shortening so the candy melt isn't too thick. Take a cheesecake ball and insert a lollipop stick, then coat the ball with the candy melt. Don't worry if it doesn't look perfect - the sprinkles will help conceal the flaws.

As soon as you swirl the candy melt on the pop, add the sprinkles so that it will stick. The candy melt should dry pretty fast. Since we didn't have a styrofoam ball to stick them in to dry, we placed them in shot glasses being careful not to tip them over. Once dried, we placed them upside down in the cupcake liners.

That's all there is to it! From one large cheesecake, you can yield about 30 treats. You won't be able to resist biting into one of these adorable Cheesecake Pops. And needless to say, they were a huge hit at her company party!

This recipe does not require a mixer, so it's easy and less fuss. Combine the dry ingredients: 2 cups all-purpose flour, 1/2 cup sugar, 2 tsp baking powder, 1/4 tsp baking soda, 1 tsp salt, and 1 tbsp grated orange zest.

Next, combine the wet ingredients and mix together to form a batter: 2/3 cup of freshly squeezed orange juice (or OJ from the carton is fine), 1/2 cup melted butter, 2 eggs, and 3 tbsp orange marmalade.

We used mini muffin cups and made a few regular-sized muffins. Pour the batter 3/4 full.

Then, we sprinkled them with crushed pistachio nuts and placed it in the oven at 350-degrees for 15-20 minutes for the minis and 20-25 minutes for the regular-sized muffins.

If we had more pistachio nuts on hand, we would've put them in the batter so that there's a nice crunch when you bite into the muffin. Unfortunately we didn't have many to begin with. This wasn't a complete fail or disaster, but we'll take another stab at remaking this next time with other ingredients to make them more moist so they'd be a better version of the delicious muffins we had in the Bahamas! Cooking is all about trial and error and eventually coming up with a great recipe that will satisfy you. So our motto: Don't give up!

The first step in making the bread is activating the yeast. Simply take 2 tsp or 1 pack instant yeast, 1/4 cup tepid water, and 1 tsp sugar. Dissolve yeast in tepid water, which is water with a temperature anywhere between 100 and 110 degrees F. To proof yeast, add 1 tsp sugar and let stand for 10 minutes. If the mixture doubles in volume then yeast is active.

Next is making the dough: In a large bowl, whisk together 3 1/2 cups flour, 1/3 cup sugar and 1 tsp salt. Then add 1/2 cup milk, 1/2 cup melted butter, 3 eggs, and the yeast and combine well.

If you don't have an electric mixer to knead the dough for you, then I guess you'll be exercising your arms by kneading it by hand.

Let the dough rest in a bowl greased lightly with canola oil. Cover the bowl with plastic wrap and let the dough rise for about an hour or until the size doubles.

While the dough is rising, prepare the coconut filling by adding 1 cup coconut flakes, 3 tbsp melted butter, 5 tbsp honey, and 1 egg yolk into a food processor.

Mix it together until it forms a paste-like consistency.

Now to create the bun: Punch the dough and divide it into two. Roll each half into an 8-inch log and cut into 3- to 4-oz pieces. There will be around 5 to 6 pieces. Roll each piece into a 5- by 3-inch rectangle. Place 1-1/2 tablespoon coconut filling lengthwise along the center. Bring the the long sides up and over the filling and pinch all the edges to seal. Make sure the edges are adequately sealed to prevent the coconut filling from spilling out while the buns are baking.

Place the pieces with the seam-side down on a greased baking sheet with around a 1/2-inch space between buns. Let the buns rise for another 20 minutes. Preheat the oven to 375 degrees F. To make the egg wash, whisk together 1 egg and 1 tbsp water together in a small cup. Lightly brush the buns with the egg wash and sprinkle with sesame seeds on top. Bake for 20 minutes until golden brown.

Your house will smell like a bakery when you are done baking these wonderful Coconut Buns. It's best to eat them when it's warm and soft with a cup of coffee or tea. I enjoyed a few bites, which is all my sweet tooth could handle, and shared the rest with family and friends. This turned out to be a great recipe from jun-blog and we are so thankful that he was able to share this with us. That is what's so great about the internet - there's a wealth of information out there that can help you cook your favorite meals and treats. We hope that our step-by-step photos of recreating these Chinese Coconut Buns will help motivate you to make it on your own! Good luck!

One of the beauties of having the patience to garden is getting fresh-picked blueberries. This is our first year that we got a good amount of blueberries, which we actually grow in a pot because they require high acidic soil. We picked about a handful and set them aside for the final presentation of our Blueberry Swiss Roll.

The first step of the recipe is to make the cake! Mix 5 large egg yolks, 1/4 cup granulated sugar, and 1/2 tsp pure vanilla extract (we use vanilla bean now everytime it asks for extract... it's so much better!). Beat these ingredients until fluffy, about 3 minutes.

Then carefully fold in 1/2 cup of cake flour. It's important to actually use "cake" flour as opposed to all-purpose because cake flour is more delicate and fine, which helps create a fluffier cake. If you look closely, you'll see the little specs of vanilla bean, which you can't get if you use vanilla extract.

Next, beat the 5 egg whites with 1/2 tsp salt until soft peaks form. Gradually add the remaining 1/4 cup of granuated sugar and beat until the whites are glossy.

Using a rubber spatula, fold the whites into the yolk mixture until no streaks remain.

Quickly fold in 4 tbsp of unsalted butter that has been melted.

Butter a large sheet pan and line it with parchment paper, then butter the paper. Spread the cake batter in the pan and bake in the lower third of the oven for 20 minutes at 350-degrees, or until golden and puffy. Let this cool.

To make the creamy filling, whip 1 1/2 cups heavy cream with 2 tsp granulated sugar, 1/2 tsp pure vanilla extract, and a pinch of salt until it forms stiff peaks.

Now you have to invert the cake on top of a cutting board. Next, spread your preferred flavor of jam all over the entire cake. We used blueberry jam and went easy on the layering because we didn't want to make this roll too sweet. And finally, spread the whipped cream evenly over the jam.

Begin rolling up the cake from the long side, as tightly as possible. If there's excess cream that oozes out, just scrape it off. Wrap the roll tightly in plastic wrap and transfer to a baking sheet and refrigerate for at least 6 hours or overnight. I know, you're probably thinking all this work and you can't even eat it until the next day?! Well, here's a shortcut - just put in the freezer and when it sets, you can enjoy!

Here is half of our Blueberry Swiss Roll that we dusted with powdered sugar on top. You can take the extra step to make a chocolate glaze to cover the roll, but that's an overkill of sugar for us. The other half we gave it to my parents, which my mom was pleasantly pleased with the taste and texture - and she is one of those people who don't like desserts. Don't our cute little blueberries look like buttons atop this lovely roll?

Look at that cake and tell me that doesn't look moist and soft! It's like biting into a giant marshmallow. Just slice them however thick you prefer and enjoy with a cup of tea or coffee! What a great dessert that you can eat anytime of the day.

For the chocolate cake batter, we mixed 10 tbsp of butter (Yes, 10!) and 1 cup sugar until light and fluffy. Then in goes 1 egg. Finally, the dry ingredients gets incorporated, which consists of 1 3/4 cups of all-purpose flour, 3/4 tsp baking powder, 3/4 tsp baking soda, and 1/3 cup cocoa powder. In between adding the dry ingredients, 1 1/4 cups buttermilk gets blended in the mixture. This completes the chocolate cake batter.

For the flan, combine 1 can (12 oz) evaporated milk, 1 can (14 oz) sweetened condensed milk, 4 oz cream cheese at room temperature, 3 eggs, and 1 tbsp vanilla extract. We actually used vanilla bean instead of the extract! You'll see why later.

We sprayed the mini Bundt pan with butter, then added the cake batter half-way full.

Then we poured the flan mixture over the cake batter.

We placed the mini Bundt pan over a roasting pan filled with water and baked this for 1 hour, until the surface of the cake is firm to the touch.

The cake has to cool completely at room temperature (about 1 hour) before it can be inverted. Just jiggle the pan a bit and it should pop out easily.

The small pocket on top of each cake is meant for the caramel sauce, which you can buy or make from scratch at home. As you can see, the cake and flan is completely separated in its own layers even though they appear to mix when you pour them into the pan to cook. The pretty specs of vanilla bean in the flan is a nice touch! We're just glad that we were able to get rid--oops, I mean share--all 30 Mini Chocoflans that we made from this batch!

In a food processor, finely crush 24 chocolate wafer cookies, preferably Nabisco's Famous Chocolate Wafers. Then, add 3 tbsp unsalted melted butter and process until fine crumbs form.

You can either use the 12-cup muffin tins or 24-cup mini muffin tins. I used the mini ones! Also, make sure you get the foil baking cups, instead of the paper ones that I used. The foil ones will come out nicer, but since I didn't have that, I worked with paper. Spray each of the cups with vegetable oil spray and spoon the cookie crumbs into the baking cups and press the bottom to compact the crumbs. Bake this for 5 minutes at 350-degrees or until the crusts are almost set.

Meanwhile, beat 8 oz. cream cheese with 1/4 cup sugar at medium speed until smooth. (You can either use the big mixer, or a handheld mixer). Next, add 2/3 cup of crème fraiche (see below) at room temperature until incorporated, and finally 2 large eggs and 2 tsp pure vanilla extract. Beat until smooth.

For those of you who are not familiar with crème fraiche, I've taken a photo of it for your reference. Crème Fraiche is a cultured cream that is basically a thinner form of sour cream first developed by the French. It has a slight hold and tanginess because it contains bacterial cultures.

Now, pour the cheesecake batter into the baking cups, filling them 3/4 full (I went overboard, which is ok), and bake them for about 15 minutes, or until the centers are slightly jiggly.

Remove from the oven and spoon a little bit of warmed fruit jam (I used strawberry jam) or preserves on top of each cheesecake. Transfer the muffin tin to the freezer and chill the cheesecakes until cooled, about 15 minutes. (If you're not in a hurry, you can let the cheesecakes cool to room temperature and then refrigerate them.) When they're ready, carefully remove the cheesecakes from the muffin tin and peel off the baking cups.

These tiny little cheesecakes are so easy to make! Unfortunately, mine weren't as pretty as the one in the magazine because I used the mini-muffins and it was much harder to work with - and didn't use foil liners. But in any case, they still resulted in delicious cheesecake bites. Don't be tempted to eat the whole batch, and remember to share!

Combine the dry ingredients in a bowl: 1 1/2 cups flour, 1 tsp baking soda, 1/2 tsp salt, and 1/2 tsp ground cinnamon. Then stir in 2 1/2 cups of old fashioned oats.

In a mixer, beat 1 stick of softened butter with 1 cup packed light brown sugar and 1/2 cup granulated sugar. Then add in 2 large eggs, 1 tbsp honey (which I didn't add because I didn't want it too sweet), and 2 tsp pure vanilla extract. Next, add the dry ingredients (flour) into the mixer and beat until well combined, as shown. Finally, stir in the chopped dried cranberries and walnuts (about 6 oz. each).

On a sheet pan, roll out the dough into 1 or 2 tbsp-sized balls. Just whatever size you want them, but keep it consistent and of course, baking time varies depending on the size.

I took the bottom of a cup and flattened each of the balls into discs, so they cook evenly into the shape of a cookie. Bake at 350-degrees until the centers of the cookies are soft and no longer looking wet - about 9-11 minutes.

These cookies are versatile in that you can add different kinds of dried fruit and nuts, or even chocolate chips for a sweeter cookie. They're not going to be the moistest cookies in the world, because afterall, there is oat in there! But at least you can eat them without feeling too guilty because you are getting some grains in your diet, haha. So, let's raise our glass of milk and dig in to these cute little Cranberry-Walnut Oatmeal Cookies!