Red Velvet Cookies

Makes 30 cookies

Ingredients:

1 box red velvet cake mix

½ cup butter (1 stick), softened to room temperature (try using 1-2 tbsp less than this for less spread)

2 eggs

For Filling:

1 8 oz. package cream cheese, softened to room temperature

½ cup butter (1 stick), to room temperature

1 lb. powdered sugar

1 tsp. vanilla

Directions:

Preheat oven to 350 degrees.

Cookies:

1. Mix cake mix, 1/2 cup (1 stick) of butter and two eggs in electric mixer until combined.

2. Roll dough into 1 inch balls and place onto well greased baking sheet about two inches apart. (they will spread)

3. Bake cookies for 8-10 min for smaller dough balls, and 10-12 minutes for larger balls.

Cream Cheese Filling:

1. Cream 1/2 cup of butter, cream cheese and vanilla with an electric mixer. Gradually add powdered sugar and mix until smooth. You may need to use slightly more powdered sugar, frosting should stand on its own and not be runny in any way.

2. When cookies have cooled, spread or *pipe filling over one, then top with a similar-sized cookie.
* I like to fill a piping bag with the frosting and pipe the frosting onto each cookie. Piping the frosting on makes the entire job faster and easier. If you do not have a piping bag just use a regular sandwich baggie and snip off the end.



Photographs are © Copyright to me (or others when indicated) and are not in the public domain and may not be used on blogs, websites, or in other media without advance written permission from me.

 

Cheesecake Cream Cheese Brownies

These cheesecake swirled brownies barely lasted 5 min after they were cooled -- everyone enjoyed them thoroughly.

Here is the recipe:

Ingredients
Cheesecake batter:
* 1 (8-ounce) block fat cream cheese
* 1/3 cup granulated sugar
* 1/4 teaspoon peppermint extract (* i nearly tripled this, so it would be a stronger/better taste*)
* 1 large egg
* 1 large egg white
* 1 tablespoon all-purpose flour

Brownie batter:
* 4.5 ounces all-purpose flour (about 1 cup)
* 1/2 cup unsweetened cocoa
* 1/2 teaspoon salt
* 1 1/2 cups packed brown sugar
* 1/4 cup canola oil
* 1/4 cup buttermilk (Or milk)
* 2 teaspoons vanilla extract
* 2 large egg whites
* 1 large egg

Preparation
1. Preheat oven to 350°.
2. To prepare cheesecake batter, place cheese in a medium bowl; beat with a mixer at medium speed until smooth. Add granulated sugar and peppermint extract; beat well. Add 1 egg and 1 egg white; beat well. Add 1 tablespoon flour; beat mixture just until blended.
3. To prepare brownie batter, weigh or lightly spoon 4.5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine 4.5 ounces flour, cocoa, and salt in a medium bowl, stirring with a whisk. Combine brown sugar, oil, buttermilk, vanilla, 2 egg whites, and 1 egg in a large bowl; beat with a mixer at medium-high speed until well blended. Add flour mixture to brown sugar mixture; beat at low speed just until blended.
4. Reserve 1/2 cup of brownie batter. Pour remaining batter into a 9-inch square baking pan coated with cooking spray. Carefully pour cheesecake batter over top; spread evenly to edges. Dot cheesecake batter with reserved brownie batter. Swirl top two layers of batters together using the tip of a knife. Bake at 350° for 26 minutes or until top is set. Cool completely in pan on a wire rack.


Photographs are © Copyright to me (or others when indicated) and are not in the public domain and may not be used on blogs, websites, or in other media without advance written permission from me.

Halloween Chocolate Truffle Candies

Homemade Chocolate Truffle Candies

Ingredients

     Candy shell:

1-2 c white chocolate

Paste based food coloring

     Truffle filling:

3 c dark or milk chocolate

1 14 oz can of sweet and condensed milk

*Optional for the fall season: 2 tsp of pumpkin pie spice + 2 tsp of cinnamon

Directions

1. Melt the white chocolate in the microwave and add orange food coloring (if you so desire) to create a pumpkin-orange chocolate color.  I have a pumpkin shaped mini cupcake silicone mold that I use for my pumpkin candies but any shape can be used. 

2.  Coat the inside of the candy shell molds with the colored white chocolate and place in the freezer to set.

3.  While candies are in the freezer mix together 3 cups of dark chocolate with the can of sweet and condensed milk.  Heat the mixture in the microwave until the chocolate is completely melted.

4. Allow the dark chocolate truffle mixture to cool to a temperature that is easily handled and then remove the chocolate candy mold from the freezer.

5.  Spoon the dark chocolate truffle mixture into each candy mold, filling until almost completely full.

6. Take the remaining while chocolate and spread evenly over the top of the truffle layer until the mold is completely full.

7.  Place the candies into the freezer and freeze until completely set (or hard).

8.  Remove candies from the freezer and carefully remove them from their molds, allow candies to thaw to room temperature before consuming.

Cinnamon Raisin Oatmeal Cookies

Oatmeal Crasin Cookies

Ingredients
1 c. soft butter
1 c. brown sugar
1/3 c. white sugar
2 large eggs (or 4 egg whites)
1 tsp vanilla extract
1 1/2 c. flour
1 tsp baking soda
1 tsp salt
1/2 tsp ground cinnamon (*I used 1 tsp)
3 c. rolled oats (I used the quick bake variety)
1 c. raisins or craisins
1 c. dark chocolate chips (or semi sweet)

Directions:
1. Preheat oven to 350 degrees.
2. In a bowl, cream the butter and sugars until creamy and smooth. Add eggs, beating very well. Beat in the vanilla extract.
3. Add the flour, baking soda, salt, and ground cinnamon, and beat until incorporated. Stir in the rolled oats, craisins (or raisins) and chocolate chips. (*do not add extra flour, even if you think it needs it*)
4. Place a medium-sized spoonful of batter on a cookie sheet and smooth edges with your fingers. Flatten the round dough ball until it‘s only about a ½ inch thick. Bake the cookies for about 10 - 16 minutes (depending on the size of your cookies, your cooking time may vary).
5.The cookies are done when golden brown around the edges but still a little soft in the centers. (The longer the cookies bake the more crispy they will be.)


Seriously, these are the best oatmeal cookies, ever!


Photographs are © Copyright to me (or others when indicated) and are not in the public domain and may not be used on blogs, websites, or in other media without advance written permission from me.

Golden Grahams Bars

(*as you can see they get eaten faster than I can photograph them*)

Golden Graham Squares

2 Tbsp Butter or Margarine
2/3 c. of Karo Syrup
3 c. of Miniature Marshmallows (have a little extra if you desire)
3 c. Golden Grahams Cereal
1 1/2 c. (plus a little extra) of semi-sweet chocolate chips (either regular or mini, I prefer mini)

Directions:

In a large sauce pan melt butter, and Karo syrup under medium heat. Add about 1.5 cups of chocolate chips to pot, and melt. Fold in marshmallows until melted to a creamy consistency.
Pour over Golden Grahams in a large bowl and mix well. Once everything is sufficiently covered and mixed, add some extra marshmallows, (to personal taste preferences, I usually add another 3/4 c.) I may then decide to add in some of the extra mini chocolate chips, because I enjoy getting them as treats within the yummy bar. Then pour into a greased rectangular cake pan.
Let cool for about 10 to 15 minutes. Take a piece of saran wrap with a very light amount of butter (or Pam Spray) on it and use it to push the cereal bar mix into the dish so that it is flat and compact.


Photographs are © Copyright to me (or others when indicated) and are not in the public domain and may not be used on blogs, websites, or in other media without advance written permission from me.

Mushroom Cake

So here is a mushroom cake that I made. It's not the greatest; I made it in a hurry. I just rolled out a blue layer of fondant and stuck orange rounds on top and rolled them together. The top cake is chocolate.
The two 'baby' mushrooms are made of fondant and cake as well. The tops are chocolate cake as well. The bottom layer is frosting with graham crackers, candied on top. (*the graham cracker candy is tasty, but very very sweet.*)


Photographs are © Copyright to me (or others when indicated) and are not in the public domain and may not be used on blogs, websites, or in other media without advance written permission from me.

5 Minute Microwave Devil's Chocolate Mug Cake

This is the best tasting quick chocolate cake recipe that I have come across. I have added in the alterations I made in the cake to make it way healthier for you. I omitted the whole eggs and oil. It still tastes just grand -- it's just a little less guilt-laden. I hope you enjoy this quick and easy to make chocolate lovers cake!5 MINUTE CHOCOLATE MUG CAKE
4 tbsp flour
4 tbsp sugar
2 tbsp cocoa
1 egg (or 2 egg whites)
3 tbsp milk
3 tbsp oil (3 tbsp vanilla yogurt)
3 tbsp chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (Microwave Safe)
Directions:
1. Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
2. Pour in the milk and oil (or yogurt) and mix well.
3. Add the chocolate chips (which make this cake sooo good, definitely use them) and vanilla extract, and mix again.
4. Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
*photo below is dry ingredients before adding anything wet. It's best to use the largest mug you can find, and tall sturdy metal spoons to stir. You really MUST stir it very well.*
 


Photographs are © Copyright to me (or others when indicated) and are not in the public domain and may not be used on blogs, websites, or in other media without advance written permission from me.