Cally and I had Roundhouse Club Sandwich with homemade potato chips that are fried fresh daily. These are the best chips I have ever had in my life. They were thick and crispy with a little salt. I will go back again even just for the chips! Our sandwich was also very good. It was a nice homey diner that reminded me of something you would see in Mayberry.
Here are some pictures we took as we walked around Tipp City. All the buildings are very old and at one time I believe a lot of them were family homes. This is a very old city with many old fashion memories.
This was suppose to be Cookie Dough Cheese Cake Bars. The original recipe called for them to have chocolate chip cookie dough but my favorite is snickerdoodle cookie dough so I used the recipe for the cheesecake bars and then made up my own snickerdoodle cookie topping. However my cheesecake does not look like the ones that Becky Bakes made. Hers are compact and firm while my cheesecake is fluffy.
I really like the fluffy texture of the cheesecake and the cinnamon vanilla flavoring is divine. Mine you would probably put on a plate and eat with a fork rather than as a cookie bar. Either way they are heavenly.
In the cookie dough recipe I omitted eggs because I was not sure how the cookie dough would bake up and did not want some raw cookie dough on top of the bars if it did not bake up the way I thought it would.
It did bake up crispy just like a cookie so mine is really not like the recipe says as "Cookie Dough". I really like the crispy crust on the bottom and the creamy fluffy cream cheesecake filling sandwiched in with the crispy cinnamon vanilla topping. The only thing I might add is to drizzle the top of the cheesecake with some melted caramel. I refrigerated mine overnight and I do like it really cold right out of the fridge.
Snickerdoodle Cheese Cake
adapted from: Becky Bakes
2 C graham cracker crumbs
1/2 C sugar
1/2 C melted butter
3 (8oz) pkgs cream cheese, softened
1 C sugar
3/4 C sour cream
1 t vanilla
1/4 C butter
1/2 C sugar
scant 1/4 C cinnamon applesauce
1 t vanilla
1 C flour
1/4 t soda
sprinkle over topping
2 T sugar
1 t cinnamon
Crust: Line a 9 x 13 pan with parchment paper or foil. Mix together graham cracker crumbs, sugar and melted butter. Press cracker mixture into pan and bake at 350 degrees for 10 min.
Filling: With a mixer, beat together cream cheese and sugar at medium speed until smooth. Reduce speed to low and add eggs 1 at a time, beating until incorporated. Beat in sour cream and vanilla until combined. Pour over crust and bake at 325 degrees for 30-35 minutes. Edges should be set but the middle will still be jiggly.
Cookie topping: mix together the butter and sugar until fluffy. Beat in the applesauce and vanilla until combined. Add the flour and soda. Dot evenly with cookie dough, mix together the sugar and cinnamon and sprinkle over the whole top of the cookie cheesecake. Return to the oven for an additional 10-15 minutes, until cookies are the desired texture ( I baked mine for 15 minutes because I like them crunchy on top but if you like chewier cookies I would bake them for 10 minutes). Cool completely. Cover and refrigerate several hours or overnight. May drizzle with melted caramel if desired.