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A blog about all things sweet!


I have a huge sweet-tooth and I love baking! I decided to make this blog where I'll put up recipes that I've tried, want to try, or I've heard of. I do not claim to own any of the pictures on here unless I state so, but will always try to give credit. Just drop by my ask if you would like me to take something down. My personal blog.
Strawberry Marble Cheesecake9” Cake | adapted from Cooking Light3/4 cup graham cracker crumbs 1/3 cup sugar1/3 cup melted butter 2 cups cottage cheese, well drained 1/4 cup flour  2 cups (16 ounces) light cream cheese, well softened  1/2 cup sugar  2 teaspoons vanilla extract  3 eggs  1/2 cup strawberries  1 teaspoon water  1. Preheat oven to 450 degrees F. Combine graham crackers with 1/3 cup sugar and 1/3 cup butter. Press into bottom of a 9-inch springform pan. 2. Place cottage cheese in a food processor, and process until smooth. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cream cheese, and sugar in a large bowl; beat with a mixer at low speed until smooth. Beat in cottage cheese and vanilla. Add eggs 1 at a time, beating well after each addition. Pour cheese mixture into prepared pan. 3. Combine strawberries and water in a blender, and process until smooth. Swirl strawberry mixture into cheese mixture using the tip of a knife. Bake at 450 degrees F for 15 minutes. Reduce oven temperature to 250 degrees F (do not remove cheesecake from oven); bake an additional 45 minutes or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven; run a knife around the outside edge. Cool to room temperature then cover and chill fully - overnight is best.

Strawberry Marble Cheesecake
9” Cake | adapted from Cooking Light

3/4 cup graham cracker crumbs
1/3 cup sugar
1/3 cup melted butter 2 cups cottage cheese, well drained
1/4 cup flour
2 cups (16 ounces) light cream cheese, well softened
1/2 cup sugar
2 teaspoons vanilla extract
3 eggs
1/2 cup strawberries
1 teaspoon water

1. Preheat oven to 450 degrees F. Combine graham crackers with 1/3 cup sugar and 1/3 cup butter. Press into bottom of a 9-inch springform pan.

2. Place cottage cheese in a food processor, and process until smooth. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cream cheese, and sugar in a large bowl; beat with a mixer at low speed until smooth. Beat in cottage cheese and vanilla. Add eggs 1 at a time, beating well after each addition. Pour cheese mixture into prepared pan.

3. Combine strawberries and water in a blender, and process until smooth. Swirl strawberry mixture into cheese mixture using the tip of a knife. Bake at 450 degrees F for 15 minutes. Reduce oven temperature to 250 degrees F (do not remove cheesecake from oven); bake an additional 45 minutes or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven; run a knife around the outside edge. Cool to room temperature then cover and chill fully - overnight is best.

green velvet cheesecake cake
Yield: 12 to 14 servings
Prep Time: 1 hr + cooling and chill times
Cook Time: 1 hour 15 min
ingredients:

Cheesecake:Two 8-ounce packages cream cheese, at room temperature2/3 cup granulated white sugarpinch of salt2 large eggs1/3 cup sour cream1/3 cup heavy whipping cream1 teaspoon vanilla extracta few drops of green food coloring, if desired
Green Velvet Cake:2 1/2 cups all-purpose flour2 tablespoons cocoa powder1/2 teaspoon salt1 1/2 cups canola or vegetable oil1 1/2 cups granulated white sugar2 large eggs1 teaspoon vanilla extract1 teaspoon white vinegar1 teaspoon baking soda1 cup buttermilk2 tablespoons (1-ounce bottle) green food coloring
Frosting:Two 8-ounce packages cream cheese, at room temperature1/2 cup unsalted butter, at room temperatureOne 7-ounce jar marshmallow creme1 cup powdered sugara few drops of green food coloring, if desired

directions:

1. Prepare the cheesecake layer: Preheat the oven to 325dgF. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of heavy duty foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn’t seep into the pan).
In a large bowl, use an electric mixer to blend the cream cheese until it is smooth and creamy, 1 to 2 minutes. Mix in the sugar and salt and blend for 2 minutes, scraping down the sides of the bowl to make sure all is mixed in. Add the eggs, one at a time, blending after each addition. Finally, mix in the sour cream, whipping cream and vanilla (and food color, if using). Mix until smooth. Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan. Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan.
Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely (4 to 5 hours or overnight).
2. Prepare the cake layers: Preheat the oven to 350dgF. Spray two 9-inch round pans with nonstick spray and line each pan with a round of parchment paper (see *Tips). In a medium bowl, sift together the flour, cocoa powder and salt. In a large bowl, combine the oil and sugar together and beat with an electric mixer for 2 minutes. Add the eggs, one at a time, and the vanilla, and beat for an additional 2 minutes.In a small bowl, combine the vinegar and baking soda and stir to dissolve. Add the vinegar to the bowl, along with the buttermilk and food coloring. Beat on medium-low speed for 1 minute, until blended. Add the dry ingredients and increase speed to medium-high, scraping down the sides of the bowl while mixing, for 2 additional minutes. Divide the batter evenly between the prepared pans. Bake 30 to 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Let the cakes cool for 20 minutes. Run a knife along the edge of the pans, then invert the cakes onto a rack to cool completely.
3. Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed, combine the cream cheese and butter and beat until creamy and smooth. Add the marshmallow creme and mix until smooth. Add in the powdered sugar (and food color, if using) and continue to beat, scraping down the sides of the bowl, until all of the ingredients are mixed in and the frosting is smooth and spreadable.
4. Assemble the cake: Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Trim the cheesecake, as needed to match the size of your cake layers (see *Tips). Place the cheesecake layer on top of the first cake layer. Place the second cake layer on top of the cheesecake.
5. Frost the cake: Apply a crumb coat layer of frosting to the cake (see *Tips), and refrigerate the cake for 30 minutes, or until the frosting is set. Apply the second layer of frosting. Add a large scoop of frosting onto the top of the cake. Use a long, thin spatula or knife to spread the frosting evenly across the top and then spread it down the sides of the cake too. Decorate, as desired.

green velvet cheesecake cake

Yield: 12 to 14 servings

Prep Time: 1 hr + cooling and chill times

Cook Time: 1 hour 15 min

ingredients:

Cheesecake:
Two 8-ounce packages cream cheese, at room temperature
2/3 cup granulated white sugar
pinch of salt
2 large eggs
1/3 cup sour cream
1/3 cup heavy whipping cream
1 teaspoon vanilla extract
a few drops of green food coloring, if desired

Green Velvet Cake:
2 1/2 cups all-purpose flour
2 tablespoons cocoa powder
1/2 teaspoon salt
1 1/2 cups canola or vegetable oil
1 1/2 cups granulated white sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 teaspoon baking soda
1 cup buttermilk
2 tablespoons (1-ounce bottle) green food coloring

Frosting:
Two 8-ounce packages cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
One 7-ounce jar marshmallow creme
1 cup powdered sugar
a few drops of green food coloring, if desired

directions:

1. Prepare the cheesecake layer: Preheat the oven to 325dgF. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of heavy duty foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn’t seep into the pan).

In a large bowl, use an electric mixer to blend the cream cheese until it is smooth and creamy, 1 to 2 minutes. Mix in the sugar and salt and blend for 2 minutes, scraping down the sides of the bowl to make sure all is mixed in. Add the eggs, one at a time, blending after each addition. Finally, mix in the sour cream, whipping cream and vanilla (and food color, if using). Mix until smooth. Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan. Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan.

Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely (4 to 5 hours or overnight).

2. Prepare the cake layers: Preheat the oven to 350dgF. Spray two 9-inch round pans with nonstick spray and line each pan with a round of parchment paper (see *Tips). In a medium bowl, sift together the flour, cocoa powder and salt. In a large bowl, combine the oil and sugar together and beat with an electric mixer for 2 minutes. Add the eggs, one at a time, and the vanilla, and beat for an additional 2 minutes.
In a small bowl, combine the vinegar and baking soda and stir to dissolve. Add the vinegar to the bowl, along with the buttermilk and food coloring. Beat on medium-low speed for 1 minute, until blended. Add the dry ingredients and increase speed to medium-high, scraping down the sides of the bowl while mixing, for 2 additional minutes. Divide the batter evenly between the prepared pans. Bake 30 to 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Let the cakes cool for 20 minutes. Run a knife along the edge of the pans, then invert the cakes onto a rack to cool completely.

3. Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed, combine the cream cheese and butter and beat until creamy and smooth. Add the marshmallow creme and mix until smooth. Add in the powdered sugar (and food color, if using) and continue to beat, scraping down the sides of the bowl, until all of the ingredients are mixed in and the frosting is smooth and spreadable.

4. Assemble the cake: Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Trim the cheesecake, as needed to match the size of your cake layers (see *Tips). Place the cheesecake layer on top of the first cake layer. Place the second cake layer on top of the cheesecake.

5. Frost the cake: Apply a crumb coat layer of frosting to the cake (see *Tips), and refrigerate the cake for 30 minutes, or until the frosting is set. Apply the second layer of frosting. Add a large scoop of frosting onto the top of the cake. Use a long, thin spatula or knife to spread the frosting evenly across the top and then spread it down the sides of the cake too. Decorate, as desired.

Birthday Cake Jell-O Shots
2/3 cup cream soda 
2/3 cup cranberry juice cocktail 
1 tbsp heavy cream 
2 envelopes plain gelatin* 
2/3 cup cake-flavored vodka 
Few drops food coloring, if desired 
Whipped cream - fresh or store-bought 
Sprinkles for garnish
- Lightly spray the mold with non-stick spray and wipe excess off with a paper towel. Don’t overdo it or the residue will affect the taste of the jello.
- Pour the soda, juice, and cream into a medium saucepan and sprinkle the gelatin on top. Allow the gelatin to soak for 2-3 minutes, then begin to heat on low, stirring constantly until gelatin is fully dissolved (about 5 minutes).
- Remove saucepan from heat and add vodka and food coloring.
- Pour into molds and chill for several hours, or until set.
- Remove from mold, top with whipped cream, and enjoy responsibly!

*The original recipe suggests 2-3 envelopes, depending on how long your jello shots will be left out (more gelatin for more time). I opted for 3 because we were traveling an hour to get to the party, but I found them to be a little too firm , so I suggest you stick with 2 and plan accordingly for the best results!

Recipe yields 30 small jello shots

Birthday Cake Jell-O Shots


  • 2/3 cup cream soda 
  • 2/3 cup cranberry juice cocktail 
  • 1 tbsp heavy cream 
  • 2 envelopes plain gelatin* 
  • 2/3 cup cake-flavored vodka 
  • Few drops food coloring, if desired 
  • Whipped cream - fresh or store-bought 
  • Sprinkles for garnish
- Lightly spray the mold with non-stick spray and wipe excess off with a paper towel. Don’t overdo it or the residue will affect the taste of the jello.
- Pour the soda, juice, and cream into a medium saucepan and sprinkle the gelatin on top. Allow the gelatin to soak for 2-3 minutes, then begin to heat on low, stirring constantly until gelatin is fully dissolved (about 5 minutes).
- Remove saucepan from heat and add vodka and food coloring.
- Pour into molds and chill for several hours, or until set.
- Remove from mold, top with whipped cream, and enjoy responsibly!
*The original recipe suggests 2-3 envelopes, depending on how long your jello shots will be left out (more gelatin for more time). I opted for 3 because we were traveling an hour to get to the party, but I found them to be a little too firm , so I suggest you stick with 2 and plan accordingly for the best results!
Recipe yields 30 small jello shots
Valentine’s Day Macaroons Recipe:For the shells:90 gr egg whites (about 3)30 gr granulated sugar200 gr powdered sugar55 gr almonds55gr pistachiospink cherry powdered food coloring (the end color will depend on how much you use)For the whites: the day before (24hrs), separate your eggs and store the whites at room temperature in a covered container. If you want to use 48hrs (or more) egg whites, you can store them in the fridge. In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. Do not overbeat your meringue or it will be too dry. Combine the almonds, pistachios and powdered sugar in a food processor and give them a good pulse until the nuts are finely ground. Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that flows like lava or a thick ribbon. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.Divide the batter in half and mix some color to one half to the desired effect. Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with one of the batters and pipe small rounds (1.5 inches in diameter) onto parchment paper lined baking sheets. Use another bag for the second half of the batter.Preheat the oven to 280F. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit and bake for 20-22 minutes, depending on their size. Let cool. If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to the moisture. Don’t let them sit there in it too long or they will become soggy. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer. To fill: pipe or spoon about 1 big tablespoon in the center of one shell and top with another one.Spiced Buttercream:1/2 cup (100gr) sugar2 large egg whites1 1/2 sticks (6 ounces) unsalted butter, at room temperature1/4 teaspoon ground cardamom1/8 teaspoon star anisepinch of saltPut the sugar and egg whites in a large heatproof bowl over a saucepan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like marshmallow cream. Pour the mixture into the bowl of a stand mixer fitted with the whisk attachment and beat the meringue on medium speed until it cools and forms a thick shiny meringue, about 5 minutes. Switch to the paddle attachment and add the butter, one tablespoon at a time, beating until smooth. Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes. Add the spices and salt and whip for another 10 seconds to incorporate it. If not using right away, refrigerate for up to a week or freeze for up to 1 month.

Valentine’s Day Macaroons Recipe:

For the shells:
90 gr egg whites (about 3)
30 gr granulated sugar
200 gr powdered sugar
55 gr almonds
55gr pistachios
pink cherry powdered food coloring (the end color will depend on how much you use)

For the whites: the day before (24hrs), separate your eggs and store the whites at room temperature in a covered container. If you want to use 48hrs (or more) egg whites, you can store them in the fridge. In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. Do not overbeat your meringue or it will be too dry. Combine the almonds, pistachios and powdered sugar in a food processor and give them a good pulse until the nuts are finely ground. Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that flows like lava or a thick ribbon. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
Divide the batter in half and mix some color to one half to the desired effect. Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with one of the batters and pipe small rounds (1.5 inches in diameter) onto parchment paper lined baking sheets. Use another bag for the second half of the batter.
Preheat the oven to 280F. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit and bake for 20-22 minutes, depending on their size. Let cool. If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to the moisture. Don’t let them sit there in it too long or they will become soggy. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer. To fill: pipe or spoon about 1 big tablespoon in the center of one shell and top with another one.

Spiced Buttercream:
1/2 cup (100gr) sugar
2 large egg whites
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1/4 teaspoon ground cardamom
1/8 teaspoon star anise
pinch of salt

Put the sugar and egg whites in a large heatproof bowl over a saucepan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like marshmallow cream. Pour the mixture into the bowl of a stand mixer fitted with the whisk attachment and beat the meringue on medium speed until it cools and forms a thick shiny meringue, about 5 minutes. Switch to the paddle attachment and add the butter, one tablespoon at a time, beating until smooth. Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes. Add the spices and salt and whip for another 10 seconds to incorporate it. If not using right away, refrigerate for up to a week or freeze for up to 1 month.

Strawberry Crepes!Ingredients:
4 eggs
1 1/3 cup non fat milk
1 tbsp melted butter
1/2 tsp vanilla extract
1 cup all purpose flour
1 tbsp white sugar
1/2 tsp salt
Additional ingredients:
8-10 strawberries, stems removed and diced
1 tbsp sugar, more depending on the sweetness of the berries
Powdered sugar, siftedDirections:Combine the first seven ingredients in a large bowl; use immersion  blender (or whisk) to mix crepe batter thoroughly. Make sure there are  no lumps in the batter. Heat a small non stick skillet over medium heat.  Spray with cooking spray and using a small ladle, spoon about 3-4  tablespoons of crepe batter into the hot pan. Tilt the pan clockwise so  that the batter spreads evenly over the bottom of the pan. Cook for 30  seconds to 1 minute per side. Most people only cook one side but I cook  both.
Combine the diced strawberries and the sugar together. Taste the berries and add more sugar if needed.
Remove the crepe from the pan and place on a plate. Spread a bit of  the strawberries down the center of the crepe. Roll and place on another  plate for serving. Sprinkle the top with sifted powdered sugar and more  strawberries. Eat immediately.

Strawberry Crepes!

Ingredients:

  • 4 eggs
  • 1 1/3 cup non fat milk
  • 1 tbsp melted butter
  • 1/2 tsp vanilla extract
  • 1 cup all purpose flour
  • 1 tbsp white sugar
  • 1/2 tsp salt

Additional ingredients:

  • 8-10 strawberries, stems removed and diced
  • 1 tbsp sugar, more depending on the sweetness of the berries
  • Powdered sugar, sifted

    Directions:

    Combine the first seven ingredients in a large bowl; use immersion blender (or whisk) to mix crepe batter thoroughly. Make sure there are no lumps in the batter. Heat a small non stick skillet over medium heat. Spray with cooking spray and using a small ladle, spoon about 3-4 tablespoons of crepe batter into the hot pan. Tilt the pan clockwise so that the batter spreads evenly over the bottom of the pan. Cook for 30 seconds to 1 minute per side. Most people only cook one side but I cook both.

    Combine the diced strawberries and the sugar together. Taste the berries and add more sugar if needed.

    Remove the crepe from the pan and place on a plate. Spread a bit of the strawberries down the center of the crepe. Roll and place on another plate for serving. Sprinkle the top with sifted powdered sugar and more strawberries. Eat immediately.

Want a little something to ring in the new year with? Pink Champagne Cupcakes!Ingredients:
1 cup (2 sticks) salted butter, room temperature2 cups sugar1 tsp vanilla6 egg whites3 cups all purpose flour3 tsp baking powder½ tsp salt2-3 drops red food coloring
1 cup champagneFrosting:
¾ cup (1 ½ sticks) salted butter, room temperature4 cups powdered sugar¼ cup champagne¼ cup milk1 Tbsp vanilla
2-3 drops red food coloringDirections:
Preheat oven to 350 degrees. In a medium sized bowl combine flour, baking powder and salt. In a mixing bowl beat together butter and sugar for 3-5 minutes until light and fluffy. Add vanilla, then beat in egg whites one at a time. Add a few drops of food coloring until the batter is the color of your preference.Add in flour mixture and champagne in three alternating additions, beginning and ending with the flour mixture. Pour batter into cupcake liners, filling ⅔ full. Bake for 30-35 minutes, or until toothpick inserted into center comes out clean. 
To make the frosting beat together the butter and vanilla. Add powdered sugar in one cup increments, then add champagne, milk, and food coloring. Frost cupcakes once they have completely cooled.

Want a little something to ring in the new year with? Pink Champagne Cupcakes!

Ingredients:

1 cup (2 sticks) salted butter, room temperature
2 cups sugar
1 tsp vanilla
6 egg whites
3 cups all purpose flour
3 tsp baking powder
½ tsp salt
2-3 drops red food coloring

1 cup champagne

Frosting:

¾ cup (1 ½ sticks) salted butter, room temperature
4 cups powdered sugar
¼ cup champagne
¼ cup milk
1 Tbsp vanilla

2-3 drops red food coloring

Directions:

Preheat oven to 350 degrees. In a medium sized bowl combine flour, baking powder and salt. In a mixing bowl beat together butter and sugar for 3-5 minutes until light and fluffy. Add vanilla, then beat in egg whites one at a time. Add a few drops of food coloring until the batter is the color of your preference.
Add in flour mixture and champagne in three alternating additions, beginning and ending with the flour mixture. Pour batter into cupcake liners, filling ⅔ full. Bake for 30-35 minutes, or until toothpick inserted into center comes out clean.

To make the frosting beat together the butter and vanilla. Add powdered sugar in one cup increments, then add champagne, milk, and food coloring. Frost cupcakes once they have completely cooled.

ingredients:
For the cookies:1 box red velvet cake mix (I used Duncan Hines)2 tablespoons all-purpose flour2 large eggs1/2 cup canola oil1 teaspoon vanilla extract
For the cheesecake filling:4 oz cream cheese, at room temperature2 cups powdered sugar1 teaspoon vanilla extract
For the white chocolate drizzle:1 1/2 cups white chocolate chips, melted
directions:
1. To make cookies, in a large bowl combine cake mix and flour. Whisk until clumps disappear. In the bowl of a stand mixer, mix together cake mix, flour, eggs, oil and vanilla extract. Mix until smooth. Wrap the dough in plastic wrap. The dough will be oily. Refrigerate for at least two hours.
2. To make the cheesecake filling, using a mixer, combine cream cheese, powdered sugar, and vanilla extract. Mix until smooth. Using a teaspoon, scoop out cheesecake filling and place on a plate. Continue scooping out cheesecake filling into teaspoon balls until you have 10. Place plate in the freezer and freeze for at least two hours.
3. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. To assemble the cookies, take about 1/4 cup of red velvet cookie dough and flatten in your hands. Place a teaspoon of cheesecake filling in the center and wrap the cookie dough around the filling. Gently roll into a ball and place on prepared baking sheet. Scoop onto lightly greased or parchment lined baking sheets. Only bake 3 cookies at a time. The cookies are large and will spread. Bake for 11-13 minutes or until the cookies begin to crackle. Let the cookies cool on the baking sheet for 5 minutes. Remove from baking sheet to a wire cooling rack and cool completely.
4. Melt the white chocolate chips in a microwave safe bowl or over a double-boiler. Drizzle the white chocolate over the cooled cookies. Let the cookies set until the chocolate hardens. Serve and enjoy!

ingredients:

For the cookies:
1 box red velvet cake mix (I used Duncan Hines)
2 tablespoons all-purpose flour
2 large eggs
1/2 cup canola oil
1 teaspoon vanilla extract

For the cheesecake filling:
4 oz cream cheese, at room temperature
2 cups powdered sugar
1 teaspoon vanilla extract

For the white chocolate drizzle:
1 1/2 cups white chocolate chips, melted

directions:

1. To make cookies, in a large bowl combine cake mix and flour. Whisk until clumps disappear. In the bowl of a stand mixer, mix together cake mix, flour, eggs, oil and vanilla extract. Mix until smooth. Wrap the dough in plastic wrap. The dough will be oily. Refrigerate for at least two hours.

2. To make the cheesecake filling, using a mixer, combine cream cheese, powdered sugar, and vanilla extract. Mix until smooth. Using a teaspoon, scoop out cheesecake filling and place on a plate. Continue scooping out cheesecake filling into teaspoon balls until you have 10. Place plate in the freezer and freeze for at least two hours.

3. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. To assemble the cookies, take about 1/4 cup of red velvet cookie dough and flatten in your hands. Place a teaspoon of cheesecake filling in the center and wrap the cookie dough around the filling. Gently roll into a ball and place on prepared baking sheet. Scoop onto lightly greased or parchment lined baking sheets. Only bake 3 cookies at a time. The cookies are large and will spread. Bake for 11-13 minutes or until the cookies begin to crackle. Let the cookies cool on the baking sheet for 5 minutes. Remove from baking sheet to a wire cooling rack and cool completely.

4. Melt the white chocolate chips in a microwave safe bowl or over a double-boiler. Drizzle the white chocolate over the cooled cookies. Let the cookies set until the chocolate hardens. Serve and enjoy!

Hazelnut Cinnamon Crescents!4 oz hazelnuts1 1/2 c powdered sugar, divided1/4 t salt8 oz unsalted butter, room temperature1 t almond extract1/4 t cinnamon2 c all-purpose flourPreheat oven to 350 F.Place  hazelnuts on a baking sheet. Bake for 10 minutes until golden brown.  Place hazelnuts into a clean dish towel & rub to remove any loose  skin, don’t worry about removing all of it. (If your hazelnuts are  already toasted skip this whole step.)Place the nuts, 1/2 c  powdered sugar & salt into a food processor. Pulse on & off  until the nuts are finely ground. Add the butter a little at a time,  processing to blend with each addition. Add the almond extract &  blend. Add the cinnamon & about 1/4 of the flour & blend.  Continuing adding the flour a little at a time. Blend until the dough  comes together. Remove the dough from the food processor. Form into a  disc, wrap in plastic wrap & chill for at least 2 hours.Preheat oven to 350 F.Line two baking sheets with parchment paper or silicon pads.Scoop  the dough into 1 tablespoon size balls. Roll the balls out to logs  about 2 1/2-inches long, slightly tapering them at each end. Shape into  crescents. Place on baking sheets about 1 inch apart. Bake for 20  minutes until puffed & beginning to brown. Sift remaining powdered  sugar over hot cookies (you may not need the whole remaining cup.) Let  cookies cool completely in the baking sheets then roll in the excess  powder on the sheets.Makes about 40 cookies

Hazelnut Cinnamon Crescents!

4 oz hazelnuts
1 1/2 c powdered sugar, divided
1/4 t salt
8 oz unsalted butter, room temperature
1 t almond extract
1/4 t cinnamon
2 c all-purpose flour

Preheat oven to 350 F.

Place hazelnuts on a baking sheet. Bake for 10 minutes until golden brown. Place hazelnuts into a clean dish towel & rub to remove any loose skin, don’t worry about removing all of it. (If your hazelnuts are already toasted skip this whole step.)

Place the nuts, 1/2 c powdered sugar & salt into a food processor. Pulse on & off until the nuts are finely ground. Add the butter a little at a time, processing to blend with each addition. Add the almond extract & blend. Add the cinnamon & about 1/4 of the flour & blend. Continuing adding the flour a little at a time. Blend until the dough comes together. Remove the dough from the food processor. Form into a disc, wrap in plastic wrap & chill for at least 2 hours.

Preheat oven to 350 F.

Line two baking sheets with parchment paper or silicon pads.

Scoop the dough into 1 tablespoon size balls. Roll the balls out to logs about 2 1/2-inches long, slightly tapering them at each end. Shape into crescents. Place on baking sheets about 1 inch apart. Bake for 20 minutes until puffed & beginning to brown. Sift remaining powdered sugar over hot cookies (you may not need the whole remaining cup.) Let cookies cool completely in the baking sheets then roll in the excess powder on the sheets.

Makes about 40 cookies

Gingerbread Cupcakes with Spiced Molasses Frosting!Makes 12 Cupcakes
8 Tablespoons Unsalted Butter, at room temperature½ Cup Firmly Packed Brown Sugar½ Cup Molasses1 Egg½ Teaspoon Vanilla½ Cup Boiling Water1 Teaspoon Baking Soda1½ Cups All-Purpose Flour2 Teaspoons Ground Cinnamon1 Teaspoon Ground Ginger1 Teaspoon Ground Cloves1 Teaspoon Dried Lemon Zest¼ Teaspoon Salt
Spiced Molasses Frosting10 Ounces Cream Cheese, at room temperature4 Tablespoons Unsalted Butter, at room temperature¼ Cup Molasses1/8 Teaspoon Ground Cloves1/8 Teaspoon Ground Cinnamon3-4 Cups Confectioner Sugar, sifted
Preheat the oven to 350 degrees and line muffin tin with paper cups.
Cream the butter and brown sugar in a large mixing bowl until light and fluffy. Beat in the molasses, egg, and vanilla. In a small bowl, stir together the boiling water and baking soda until dissolved. Stir the baking soda water into the molasses mixture.
Sift together the flour, cinnamon, ginger, cloves, lemon zest, and salt into a small bowl. Whisk the flour mixture into the molasses mixture until the batter is combined.
Spoon the gingerbread batter into the prepared muffin cups. Bake the cupcakes until a toothpick inserted in the center of one or two of the cupcakes comes out clean, about 20 minutes. Remove the cupcakes from the oven and allow them to cool for 5 minutes before removing them from the pan. Place the gingerbread cupcakes on a rack to cool for 30 minutes.
While cupcakes are cooling, prepare frosting. In an electric mixer fitted with the paddle attachment, cream together the cream cheese and butter until fluffy.  Mix in molasses, cinnamon, and cloves. Gradually add in the confectioners’ sugar, ½ cup at a time. Continue adding sugar to desire consistency. Fill a piping bag with the frosting and pipe large swirls on top of the cupcakes.

Gingerbread Cupcakes with Spiced Molasses Frosting!
Makes 12 Cupcakes

8 Tablespoons Unsalted Butter, at room temperature
½ Cup Firmly Packed Brown Sugar
½ Cup Molasses
1 Egg
½ Teaspoon Vanilla
½ Cup Boiling Water
1 Teaspoon Baking Soda
1½ Cups All-Purpose Flour
2 Teaspoons Ground Cinnamon
1 Teaspoon Ground Ginger
1 Teaspoon Ground Cloves
1 Teaspoon Dried Lemon Zest
¼ Teaspoon Salt

Spiced Molasses Frosting
10 Ounces Cream Cheese, at room temperature
4 Tablespoons Unsalted Butter, at room temperature
¼ Cup Molasses
1/8 Teaspoon Ground Cloves
1/8 Teaspoon Ground Cinnamon
3-4 Cups Confectioner Sugar, sifted

Preheat the oven to 350 degrees and line muffin tin with paper cups.

Cream the butter and brown sugar in a large mixing bowl until light and fluffy. Beat in the molasses, egg, and vanilla. In a small bowl, stir together the boiling water and baking soda until dissolved. Stir the baking soda water into the molasses mixture.

Sift together the flour, cinnamon, ginger, cloves, lemon zest, and salt into a small bowl. Whisk the flour mixture into the molasses mixture until the batter is combined.

Spoon the gingerbread batter into the prepared muffin cups. Bake the cupcakes until a toothpick inserted in the center of one or two of the cupcakes comes out clean, about 20 minutes. Remove the cupcakes from the oven and allow them to cool for 5 minutes before removing them from the pan. Place the gingerbread cupcakes on a rack to cool for 30 minutes.

While cupcakes are cooling, prepare frosting. In an electric mixer fitted with the paddle attachment, cream together the cream cheese and butter until fluffy.  Mix in molasses, cinnamon, and cloves. Gradually add in the confectioners’ sugar, ½ cup at a time. Continue adding sugar to desire consistency. Fill a piping bag with the frosting and pipe large swirls on top of the cupcakes.

Chocolate Peppermint Crinkle Cookies!
Yum, just in time for the holidays..
Yields 2 dozen cookies
1 3/4 cup plus 2 tablespoons spooned and leveled bleached all-purpose flour
1 1/2 teaspoons baking powder
½ teaspoon salt
8 ounces semi-sweet chocolate, finely chopped
2 3/4 cups sugar, divide
1/4 cup of canola oil
3 tablespoons unsalted butter, melted and warm, not hot
2 tablespoons light corn syrup
2 large eggs
1 large egg yolk
2 teaspoons pure vanilla extract
1 ½ teaspoons of peppermint extract
1 cup powdered sugar
Instructions:
In a medium bowl, beat together well the flour, baking powder, and salt; set aside. Melt the chocolate in the microwave on 50 percent power for 1 minute, stir, and microwave for 15 seconds more and stir; set aside.
In a mixer with the paddle attachment, beat together 2 1/2 cups of the sugar, the oil, butter and corn syrup to blend. Beat in the eggs, egg yolk, vanilla and peppermint extract. Then on low, beat in the melted chocolate. Add the flour mixture and beat in on low speed. Wrap the dough in plastic and refrigerate for several hours or overnight.
Heat oven to 325 degrees F. Line bakesheet with parchment. Take out about one-quarter of the dough at a time to shape. Roll the dough into 3 inch balls. Pour the remaining 1/4 cup granulated sugar into one bowl and the confectioners’ sugar in another bowl. Roll each cookie dough ball lightly in granulated sugar first, then very heavily in confectioners’ sugar. (By rolling in plain sugar first, the confectioners’ sugar does not soak in so much and stays on the surface better).
Arrange cookies 2 inches apart on the foil. For crisp cookies, bake 12 to 14 minutes. For a chewier cookie, bake 10-12 minutes. Bake one sheet at a time.

Chocolate Peppermint Crinkle Cookies!

Yum, just in time for the holidays..

Yields 2 dozen cookies

  • 1 3/4 cup plus 2 tablespoons spooned and leveled bleached all-purpose flour
  • 1 1/2 teaspoons baking powder
  • ½ teaspoon salt
  • 8 ounces semi-sweet chocolate, finely chopped
  • 2 3/4 cups sugar, divide
  • 1/4 cup of canola oil
  • 3 tablespoons unsalted butter, melted and warm, not hot
  • 2 tablespoons light corn syrup
  • 2 large eggs
  • 1 large egg yolk
  • 2 teaspoons pure vanilla extract
  • 1 ½ teaspoons of peppermint extract
  • 1 cup powdered sugar

Instructions:

  1. In a medium bowl, beat together well the flour, baking powder, and salt; set aside. Melt the chocolate in the microwave on 50 percent power for 1 minute, stir, and microwave for 15 seconds more and stir; set aside.
  2. In a mixer with the paddle attachment, beat together 2 1/2 cups of the sugar, the oil, butter and corn syrup to blend. Beat in the eggs, egg yolk, vanilla and peppermint extract. Then on low, beat in the melted chocolate. Add the flour mixture and beat in on low speed. Wrap the dough in plastic and refrigerate for several hours or overnight.
  3. Heat oven to 325 degrees F. Line bakesheet with parchment. Take out about one-quarter of the dough at a time to shape. Roll the dough into 3 inch balls. Pour the remaining 1/4 cup granulated sugar into one bowl and the confectioners’ sugar in another bowl. Roll each cookie dough ball lightly in granulated sugar first, then very heavily in confectioners’ sugar. (By rolling in plain sugar first, the confectioners’ sugar does not soak in so much and stays on the surface better).
  4. Arrange cookies 2 inches apart on the foil. For crisp cookies, bake 12 to 14 minutes. For a chewier cookie, bake 10-12 minutes. Bake one sheet at a time.
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