Fluffernutter Cheesecake

Fluffernutter Cheesecake | Frankly Entertaining

I promised you guys a recipe that would take you back to your childhood, and this is it, but a little bit grown up! I don’t think I’m the only one who used to love fluffernutter sandwiches when I was a kid. (If you never got to experience the joys of fluffernutter, it’s a peanut butter and marshmallow cream sandwich) What’s not to love about a peanut butter cheesecake topped with a whole lot of peanut butter cream! Make sure you keep a glass of milk close by!

Make sure you add the marshmallow cream right before you serve the cake. The cream spreads quickly, and marshmallow will be everywhere if you let the cake sit. I’m not saying this happened to me, but maybe it happened to … a .. friend … of … a … friend?!

Fluffernutter Cheesecake | Frankly Entertaining

I served his at a fun cheesecake tasting party that I had with some friends, because sometimes the ladies need to get together and enjoy cake! If you need a girls’ night, I highly recommend one where everyone brings a dessert to share!

The chocolate part of this is in the crust, but you could definitely add a chocolate drizzle over the top if you want to amp it up a bit. Whatever you do, you can’t go wrong with a chocolate and peanut butter combo!

This recipe is part of #choctoberfest. Don’t forget to enter the giveaway for a chance to win an amazing prize pack.

 

Fluffernutter Cheesecake

Ingredients:

  • 1 1/2 c. crushed Oreos
  • 1/4 c. melted butter
  • 3 x  80z. packages Cream Cheese
  • 3/4 c. Sugar
  • 3 Eggs
  • 1 tsp. Vanilla
  • 1 cup smooth peanut butter
  • 1 jar marshmallow cream

 

Instructions:

  1. Combine cookie crumbs and melted butter and press into a springform pan and bake at 350º for 10 minutes.
  2. Cream together cream cheese and sugar.
  3. Add eggs, one at a time, mixing after each addition.
  4. Mix in vanilla.
  5. Stir in peanut butter.
  6. Bake at 425º for ten minutes and then lower the temperature to 250º for 45 minutes.
  7. Put it in the fridge overnight. Top with marshmallow cream right before serving.

Enter now to win our #Choctoberfest 2016 prize pack! We’ll be picking a winner at random winner on Saturday, Oct. 22, so enter by Friday to make sure your name is in the drawing:

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Chocolate Cherry Thumbprint Cookies

Chocolate Cherry Thumbprints|Frankly Entertaining

Thanks to Imperial Sugar for helping with today’s recipe.

Today I’m posting my first recipe for #Choctoberfest. I definitely think #Choctoberfest is a celebration that I can get behind. What’s not to love about dozens of bloggers getting together to celebrate their love of chocolate! I have a couple of recipes to share. Today’s is a recipe that I really thought about because I want it to be delicious (obviously) and I wanted it to look good. So, if I’m being completely honest with you, this recipe probably doesn’t need the white chocolate drizzle, but I thought it added a nice contrast! My kids ate all the drizzle ones and I ate more than my fair share of the plain ones!

Chocolate Cherry Thumbprints|Frankly Entertaining

One of my favorite flavor combinations is chocolate and cherry, and so this cookie seemed like a natural extension of everything that I hold near and dear.

I used a store brand cherry jam and it’s just the right balance with the chocolate. My husband’s comment was, “they’re sweet,” and I think that’s perfect when Imperial Sugar sent me 40lbs of sugar (my UPS guy must love me!)! I used a baby spoon to get the perfect amount of jam onto the cookies before baking. If you have little helpers, creating the thumbprints is a perfect job for little hands and thumbs! I also used a mini cookie scoop, and this recipe made 5 dozen of the mini cookies.

Chocolate Cherry Thumbprints|Frankly Entertaining

Don’t forget to enter the giveaway, and be sure to check out today’s other #Choctober recipes at the end of the post.

Chocolate Cherry Thumbprints

Ingredients:

  • 1 c. butter
  • 1 1/4 c. Imperial Sugar + 1/4 c. for rolling
  • 2 eggs
  • 1/2 c. cocoa
  • 2 1/4 c. flour
  • pinch of salt
  • 1 tsp. baking powder
  • 1/2 c. cherry jam

Instructions:

  1. Cream together butter and sugar until smooth.
  2. Add eggs and mix.
  3. In a separate bowl combine dry ingredients (except for the extra sugar for rolling), and add to the butter mixture.
  4. Use a mini scoop to create balls of dough.
  5. Roll dough balls in sugar and create an indentation with your thumb.
  6. Add 1/2 tsp of jam to each indentation.
  7. Bake at 375º for ten minutes. Cool on a wire rack.

Choctoberfest-2015-1

Thank you to the sponsors who make #Choctoberfest possible! This year, Imperial Sugar is back as our Gold Sponsor. They have been a trusted name in kitchens since 1843, and their website is home to thousands of sweet recipes tested in the Imperial Sugar Kitchen. You can find Imperial Sugar on Pinterest, Facebook, Instagram, Twitter, and Youtube, or join their Sweet Community so you can share your own recipes, save recipes to a virtual inbox, print Imperial Sugar coupons, and connect with other sugar lovers.

Imperial Sugar and our silver sponsors have banded together to offer a huge #Choctoberfest prize pack, which you can enter to win below! One lucky winner will be chosen at random to receive the following:

  • From our Gold Sponsor Imperial Sugar: 1 case of granulated sugar (40 pounds), 1 case of brown sugar (24 pounds), 1 case of dark brown sugar (24 pounds), 1 case of powdered sugar (24 pounds bags), and an Imperial Sugar red ruffle apron
  • From our Silver Sponsor Nature Nate’s: 32 oz. Raw & Unfiltered Honey bottle, Honey Syrup, Honey Packets, a Nature Nate’s T-shirt, various kitchen supplies, and $50 Amazon gift card
  • From our Silver Sponsor Barlean’s:16 oz Barlean’s Butter-Flavored Coconut Oil, 9.52 oz canister of Chocolate Silk Greens, and 8oz bottle of Essential Women Omega-Swirl Chocolate Mint
  • From our Silver Sponsor Caveman Coffee: 1 Bag of Coffee (you choice of blacklisted or sabertooth), 1 coconut MCT oil, and 1 Cacao Butter
  • From #Choctoberfest blog hosts The PinterTest Kitchen: 1 specialty chocolate gift pack (your choice of dark or milk chocolate), 1 tin (14 ounces) drinking chocolate, and Divine’s Fair Trade Gift Set

Chocolate Cherry Thumbprints|Frankly Entertaining

Enter now to win our #Choctoberfest 2016 prize pack! We’ll be picking a winner at random winner on Saturday, Oct. 22, so enter by Friday to make sure your name is in the drawing:

a Rafflecopter giveaway

Easiest Apple Fritters Ever

Easy Apple Fritters|Frankly Entertaining

Well, it’s official: apple season has arrived! There’s a chill in the air, and the mood is just right for scarves, scented candles and warm apple fritters.

I’ve mentioned my first job at my family’s restaurant when I was in high school. Every night the chef came up with a cheesecake of the day, but my absolute favorite dessert there was the apple fritters. They were served warm (because no one wants to eat cold fritters!) with crème anglaise. The dessert was magical, and I ate it all year long, but it was perfect on cold days.

Simple Apple Fritters|Frankly Entertaining

The weather in Alaska is pretty much perfect right now. It’s cool and crisp and the sun is rising a little later, which means we get to see a gorgeous sunrise almost every day. Even when it’s raining it’s still amazing. These are the days that I need to remember when it’s cold and dark in January!

Kodiak Cakes is the secret ingredient in these fritters

This recipe is so simple that it makes a perfect after school snack, or delicious dessert for when you have company. It’s not make ahead, but it’s so simple and you can enlist helpers! My secret to uniform apple slices in the Apple Corer. I don’t use a corer/slicer combo, because I like making the donut shapes! The other secret is using pancake batter. Any mix will work, but I used Kodiak Cakes because it has extra protein, and when I’m deep frying I like to pretend that I’m being healthy! If you want to make crème anglaise I’m not going to stop you, but I served this with some salted caramel gelato (from Talenti, because I love using their containers). When the ice cream melts it’s like the crème anglaise.

A simple recipe for delicious apple fritters

My husband isn’t a big fan of deep frying, but there’s really no other way to get the crispy crust without frying. I use a huge pot and a couple of inches of oil, and we keep all the kids out of the kitchen. Safety first!

Apple fritters are the perfect fall recipe

Easy Apple Fritters

Ingredients:

  • 4 apples (I used granny smiths)
  • 2 c. pancake batter (I used Kodiak Cakes)
  • Oil for frying
  • Cinnamon Sugar

Instructions:

  1. Core and slice apples.
  2. Heat oil to 375º
  3. Dip apple slices in batter and fry for one minute on each side. Depending on the size of the pot, you should be able to do a few slices at a time. I get four slices out of each apple.
  4. Remove apples with a slotted spoon and drain on a paper towel.
  5. Coat the fritters in cinnamon sugar.
  6. Serve warm with ice cream.

These amazing apple fritters only need three ingredients (and one of them is the apple!)

 

Easiest Apple Fritters Ever
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Ingredients
  • 4 apples (I used granny smiths)
  • 2 c. pancake batter (I used Kodiak Cakes)
  • Oil for frying
  • Cinnamon Sugar
Instructions
  1. Core and slice apples.
  2. Heat oil to 375º
  3. Dip apple slices in batter and fry for one minute on each side. Depending on the size of the pot, you should be able to do a few slices at a time. I get four slices out of each apple.
  4. Remove apples with a slotted spoon and drain on a paper towel.
  5. Coat the fritters in cinnamon sugar.
  6. Serve warm with ice cream.

Rose Water Meringues

Rose Water Meringues | Frankly Entertaining

When I had the Favorite Things party, I wanted the food to be simple and delicious. It was all finger food so that I didn’t need utensils. Plus, with all the goodies being passed around, I didn’t want the food to get in the way. I made some raspberry chocolate meringue kisses for Valentines Day over at Handmade Mood, and someone mentioned something about rose flavoring. I was totally inspired, and I couldn’t get the idea out of my head. What is more feminine and girl for a ladies night than rose?

I actually had rosewater and rose sugar crystals in my pantry for a rose marshmallow experiment that still hasn’t happened, so I didn’t even need to go shopping for this recipe!

Rose Water Meringue Ingredients|Frankly Entertaining

Meringues look intimidating, but they’re actually pretty simple. The most important thing is having the eggs at room temperature, and then not over beating the whites. The rose water adds a delicate flavor to the meringue which is accentuated by the rose sugar crystals. This would also be the perfect thing to serve at a baby shower or a girls’ afternoon tea birthday party.

The Ultimate Ladies Night Dessert | Frankly Entertaining

A little tip for dipping the meringues: the tops are super delicate and would break off when I dipped the bottoms in chocolate. It worked a lot better to dip the sides or the tops.

Sources:

Rose Water Meringues||Frankly Entertaining

Rose Water Meringues

Ingredients:

  • 2 egg whites
  • pinch of cream of tartar
  • 1 tsp Rose Water
  • 1/2 tsp vanilla
  • 2/3 c. sugar
  • 1/4 c. white chocolate chips, melted
  • Rose Sugar Crystals

Instructions:

  1. In a large bowl, beat together eggs, vanilla, rose water and cream of tartar with an electric mixer until soft peaks form.
  2. Add the sugar, 1 tablespoon at a time and continue beating until stiff peaks form.
  3. Using a star tip pipe out 1″ cookies.
  4. Bake in a 300º oven for 20 minutes.
  5. Let the meringues cool and then dip the bottoms in melted chocolate and dip in sugar crystals. I found dipping the top and sides worked better than dipping the bottoms.

A Delicious Make Ahead Thanksgiving Dessert

Easy Thanksgiving Dessert|Frankly Entertaining

I love Thanksgiving. When you’re all about the food, Thanksgiving is pretty much the highlight of your year. In my personal opinion the more food the better, but there’s only so much you can do in one morning. Make ahead dishes are the key to success. Thanksgiving has all the deliciousness of Christmas, but without all the stress. It’s only one day, there aren’t gifts to wrap, and a large part of the day is devoted to football. The key is how much you can get done ahead of time. The deciding factor is organization. One of my top kitchen organization secrets are food storage bags. Hefty makes all sizes, but for meal prep, my go to size is 1 gallon. I use these all year for cookie dough, spaghetti sauce, extra veggies from the produce co-op, etc. For a big event meal though, the Hefty Gallon Freezer Bags are perfect for organizing the whole meal. I pre-make whatever I can so that I can have that much less work to do on the day of. Hefty Storage Bags | Frankly Entertaining You can make rolls, cranberry sauce, and all kinds of desserts well in advance. You just have to wrap it up and freeze it. When you’re ready, pull your prep work out of the freezer, let thaw and re-heat if necessary. My favorite thing to make is definitely dessert. It’s a logistical issue though when the oven is devoted to the turkey for so many hours. By making dessert early you cut down on stress and you make the timing easy. Inverness Gingerbread | Frankly Entertaining Thanksgiving marks the official beginning of the holiday season, and I’ll take any excuse to make my house smell like gingerbread! I found the original recipe for Inverness Gingerbread in an old church cookbook. This is a dense cake and it’s not overly sweet. You can serve it with whipped cream or and orange cream sauce to lighten it up a bit. I think this is best served warm, and you can just pop it in the microwave for a minute once it’s thawed. Once you bake the cakes, just put them in a Hefty gallon sized bag and drop it in the freezer. The bags work equally well to store and freeze your turkey leftovers! Gingerbread Cake| Frankly Entertaining

You can get more Thanksgiving Tips  for Kids here.

You can get more Thanksgiving Storing and Freezing Tips here.

 

Hefty Thanksgiving Guide | Frankly Entertaining

Inverness Gingerbread

Ingredients:

  • 3 c. flour
  • 1 c. butter
  • 1 c. whipping cream
  • 1 c. finely ground oatmeal
  • 1 c. molasses
  • 1 tsp. ground ginger
  • 1 tsp baking soda
  • zest from 1 lemon
  • 1/4 c. sugar

Instructions:

  1. Cream the butter, lemon zest and sugar.
  2. In a separate bowl combine oatmeal, ginger and soda.
  3. Alternate adding the flour and cream to the butter mixture.
  4. Stir in the molasses and mix until you get a light dough.
  5. Bake in two well greased 9″ tins at 350° for 45 minutes.

 

A Delicious Make Ahead Thanksgiving Dessert
Author: 
Recipe type: Thanksgiving Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Inverness Gingerbread
Ingredients
  • 3 c. flour
  • 1 c. butter
  • 1 c. whipping cream
  • 1 c. finely ground oatmeal
  • 1 c. molasses
  • 1 tsp. ground ginger
  • 1 tsp baking soda
  • zest from 1 lemon
  • ¼ c. sugar
Instructions
  1. Cream the butter, lemon zest and sugar.
  2. In a separate bowl combine oatmeal, ginger and soda.
  3. Alternate adding the flour and cream to the butter mixture.
  4. Stir in the molasses and mix until you get a light dough.
  5. Bake in two well greased 9" tins at 350° for 45 minutes.

French Fridays with Dorie: Tiger Cakes

Tiger Cakes | Frankly Entertaining

It’s been a few weeks since my last Dorie post and I’m glad that today’s recipe was simple. It let me ease back into things! This recipe came together very quickly (how quickly? it took me longer to style the image than it did to make the batter!). Tiger cakes get their name from the stripes that the chocolate makes in the little cake. Dorie’s version calls for almond flour, but I didn’t have any in the pantry, so I ended up using hazelnut flour instead. The cakes ended up with a slight Nutella flavor, but 5/6 kids loved it! I preferred the ones without the chocolate ganache, the extra chocolate made it a little too rich for me. What I really loved though was how the cake tops had a little caramelized crunch to them. Tiger Cakes are made in mini muffin tins which makes them the perfect size for an after school snack.

Tiger Cakes | Frankly Entertaining

Fall is in full swing in Alaska. The days are getting a lot shorter, and the leaves are falling off the trees. The crispness in the air is amazing, and I’m loving the change in seasons. I may not feel this way in a couple of months, but right now, Alaska is amazing, and these little cakes would be perfect dipped in hot chocolate on a chilly morning.

Tiger Cakes | Frankly Entertaining

The Tuesdays with Dorie participants don’t publish the recipes, but you can get your own copy of Baking Chez Moi , by Dorie Greenspan, and join us! Feel free to follow along with everyone else here.

 

Tuesdays with Dorie: Bubble Eclairs

Bubble Eclairs|Frankly Entertaining

Here’s a little something you probably don’t know about me: cream puffs were the first “fancy food” that I learned how to make. To this day, I still love making cream puff pastry and using it for both sweet and savory dishes. Dorie mentions that people either love or hate the custard-y inside of the just cooked dough, and I’m definitely on the love side. I could eat a whole batch of these without ever adding any filling!

Bubble Eclairs|Frankly Entertaining

I was excited to try the variation with the pearl sugar and whipped cream. The Bubble part of the éclair is basically just attaching three cream puffs together and then filling them with whipped cream, ice cream or pastry cream. I decided to use some of my leftover strawberry rhubarb preserves to make a flavored whipped cream.

Bubble Eclairs|Frankly Entertaining

If I make these again I’ll definitely make the bubbles a little bigger. I made the eclairs a little too small to hold the whipped cream, so they were a little messy. I did love using the pearl sugar. It added sweetness and crunch. I’m sure I’ll be making this pastry dough again and again, and I’m sure I’ll be using Pearl Sugar again.

Bubble Eclairs|Frankly Entertaining

The Tuesdays with Dorie participants don’t publish the recipes, but you can get your own copy of Baking Chez Moi , by Dorie Greenspan, and join us! Feel free to follow along with everyone else here.

Tuesdays With Dorie: Cherry Crumb Tart

Cherry Crumble Tart|Frankly Entertaining

I started out this recipe wishing it had been a couple of weeks ago when cherries were on sale, but I work with what I have! I love cherries, and so I was excited to make this week’s recipe. It also gave me another chance to use my fancy rectangular tart pan! I even happened to have an unopened package of hazelnut flour on hand, so I was all set.

Cherry Crumble Tart|Frankly Entertaining

This was another winner at my house! The flavors were a little more grown up, so I don’t think all the kids appreciated this dessert as much as the adults did, but that’s alright, because it just means more for me! I love making Dorie’s sweet dough recipe. It comes together easily, and I love a dough that I can press into the pan.

The hazelnut filling was a nice change from the typical almond filling, but I don’t know that it’s what I would always use. The crumble topping was perfect and it fit with the cherries perfectly. Cherry season is in full swing, and this tart is the perfect way to show off these tiny red jewels!

Cherry Crumble Tart|Frankly Entertaining

The Tuesdays with Dorie participants don’t publish the recipes, but you can get your own copy of Baking Chez Moi , by Dorie Greenspan, and join us! Feel free to follow along with everyone else here.

Rice Pudding and Rhubarb Napoleons

 

Rice Pudding & Rhubarb Napoleons|Frankly Entertaining

I was pretty excited to get to work with Kozy Shack® on their Summer of Pudding campaign, and I really wanted to create something different. I thought about doing a version of a Boston Cream Pie, or some kind of trifle, but in the end I decided on a Strawberry Rhubarb Napoleon. The rice pudding acts like the custard, but with a bit more texture and flavor.

 

Rice Pudding & Rhubarb Napoleons|Frankly Entertaining

One of the pluses of living in Alaska is the abundance of rhubarb. It reminds me a little of being back in Nova Scotia. I have so many memories that involve my grandmother and huge stalks of rhubarb, and it’s been fun to relive those a little bit here. Apparently rhubarb acts as a bit of a moose deterrent, so almost everyone in my neighborhood uses it in their landscaping. It’s pretty great to go out to the front yard and pick rhubarb whenever I feel like it! In fact, we have so much rhubarb that my freezer is full of it, and I always have some rhubarb concoction on hand!

Kozy Shack Rice Pudding

The homemade strawberry rhubarb filling seemed like the perfect balance to the delicious Rice Pudding. Kozy Shack® Rice Pudding is full of wholesome ingredients like  milk, eggs, sugar and rice. This almost seems like a dressed up version of strawberry shortcake, or berries and cream! This is a great make ahead dessert because you can prepare all of the elements ahead of time, and then assemble when you’re ready. This is also very kid friendly. My 9 year old put together everyone’s desserts with no problem at all. As far as preparation goes, it couldn’t get much simpler: one package of puff pastry, Kozy Shack® rice pudding, strawberry rhubarb mixture, and some whipped cream.

Sunday is National Rice Pudding Day (you know that’s a total thing!), and there’s no better way to celebrate than by making yourself some delicious Rhubarb and Rice Pudding Napoleons!

Make sure your following Kozy Shack® on Instagram and Facebook!

Rice Pudding & Rhubarb Napoleons|Frankly Entertaining

Rice Pudding and Rhubarb Napoleons

Ingredients:

  • 22 oz container  Kozy Shack® Rice Pudding
  • 1 pckg. frozen puff pastry dough, thawed
  • 1 egg, beaten
  • granulated sugar
  • strawberry rhubarb pie filling (you can use canned, but we used this homemade recipe)
  • whipped cream

Instructions:

  1. Roll out the puff pastry dough, and cut into 16 equal rectangles.
  2. Using a pastry brush, brush all the rectangles with egg wash.
  3. Sprinkle sugar over the rectangles.
  4. Bake the puff pastry rectangles according to package directions (about 15 minutes).
  5. Let the pastry cool.
  6. To assemble the Napoleons, place one pastry triangle on a plate and top with 2 Tbsp of Kozy Shack® Rice Pudding. Add 2 Tbsp of the pie filling to the pudding, and then top with another pastry triangle. Serve with a dollop of whipped cream.

 

Rice Pudding and Rhubarb Napoleons
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Rice Pudding and Rhubarb Napoleons
Ingredients
  • 22 oz container  Kozy Shack® Rice Pudding
  • 1 pckg. frozen puff pastry dough, thawed
  • 1 egg, beaten
  • granulated sugar
  • strawberry rhubarb pie filling (you can use canned, but we used this
  • homemade recipe
  • )
  • whipped cream
Instructions
  1. Roll out the puff pastry dough, and cut into 16 equal rectangles.
  2. Using a pastry brush, brush all the rectangles with egg wash.
  3. Sprinkle sugar over the rectangles.
  4. Bake the puff pastry rectangles according to package directions (about 15 minutes).
  5. Let the pastry cool.
  6. To assemble the Napoleons, place one pastry triangle on a plate and top with 2 Tbsp of Kozy Shack® Rice Pudding. Add 2 Tbsp of the pie filling to the pudding, and then top with another pastry triangle. Serve with a dollop of whipped cream.

Tuesdays with Dorie: Vanilla Mango Panna Cotta

Vanilla Mango Panna Cotta from Baking Chez Moi

I feel like I should write something about not crying over spilled milk since I poured half the milk mixture onto the floor while I was trying to get it into the glass jars! That’ll teach me … I don’t know what it will teach me, but I’m sure it will teach me something!

This is a perfect Summer dessert. It can be made ahead of time, it’s cool and refreshing, and it doesn’t heat up the house (if you’re in one of those weird locales that is actually hot during the Summer!).

Doug loves Mango, so this was a winner before I even made it! My panna cotta didn’t come out as white and vibrant as the one in the book, but I’m going to assume it has something to do with the vanilla, or maybe I cooked the milk a little too long. I didn’t use the vanilla bean, but I used the next best thing, which is the Nielsen Massey Pure Vanilla Bean Paste. It’s one of my all time favorite shortcuts! Although, since reading Dorie’s blurb about vanilla beans, I’m a little obsessed with vanilla sugared toast! I also used honey straight from my cousin’s hives in Oregon to sweeten the puree. For the jars, I used my Weck Tulip canning jars. If you want to buy these (and why wouldn’t you), pay attention to the size. Otherwise, you might end up with both mini jars, and 1 Liter jars. I’m not saying that happened to me, but I’m not saying it didn’t happen to me!

Enough about everything I used. Can I just say that the texture on this is amazing! I already have visions of using it with strawberry rhubarb from my freezer, or even a cranberry puree for a light after Thanksgiving dessert. I’m excited about this one! I feel like a bit of a broken record, but until I’m disappointed by one of these Baking Chez Moi recipes I’m going to have to keep spreading the love!

Vanilla Mango Panna Cotta|Frankly Entertaining

The Tuesdays with Dorie participants don’t publish the recipes, but you can get your own copy of Baking Chez Moi , by Dorie Greenspan, and join us! Feel free to follow along with everyone else here.

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