Red Velvet cake is quite possibly the best I’ve ever had. It’s easily my favorite and I can never get enough! When I saw this picture on Pinterest, I was instantly interested. I was brought to this blog where I was able to see the original picture and recipe (sorry, I totally can’t take credit for this awesome recipe). Check it out!
You will need:
- 8 ounces cream cheese, at room temperature
- 1/2 cup butter, at room temperature
- 1 1/2 cups red velvet cake mix, dry
- 2 tablespoons brown sugar
- 1/2 cup powdered sugar
- 1/2 cup mini chocolate chips
- assorted cookies and crackers (my favorite was Vanilla Wafers)
- In the bowl of a stand mixer, beat the cream cheese and butter until smooth. Add in the red velvet cake mix, the brown sugar and the powdered sugar. Beat until smooth and combined.
- Turn the mixture out onto a piece of plastic wrap. Wrap up into a ball and refrigerate for at least 2 hours.
- Put the chocolate chips on a plate or in a shallow dish. Remove the cheese ball from the refrigerator and unwrap. Roll in the chocolate chips. (This might get messy!) Place on a serving plate and serve with cookies or graham crackers.
I really wish I were one of those people that you could plop down in a kitchen with several ingredients and I could whip up some great, fun, new and tasty recipes (too many adjectives? Or can you just tell that I love to eat food!?). Unfortunately, I’m one of “those” that needs to follow a recipe completely, and if I don’t have a certain ingredient, I can just be creative and substitute it, I actually end up at the grocery store all over again. It’s a little frustrating, but I think the more “practice” I get, the more I will be able to branch out of my comfort zone!
I have many websites that I love to go to for recipes, but one of my recent favorites is Kraft Recipes. They have a ton of easy to make recipes that are delicious! Check it out
I love trying out new recipes, especially in the spring when there are more fun events to bring them to!
I went to one of my favorite blogs to check out some new recipes and ended up finding this one. I think it looks really good and I can’t wait to try it!
I can’t take credit for this recipe and picture. They can be found right here, otherwise you can check it out below:
- 1 1/4 cups plus 2 TBs all-purpose flour, divided
- 1 cup quick cooking oats
- 1 2/3 cups sugar, divided
- 3/4 tsp baking powder
- 2/3 cups salted butter, melted
- 2 (8 ounce) packages of softened cream cheese
- 4 large eggs
- 2 TB fresh lemon juice
- 1/2 tsp vanilla extract
- 2-3 (or more if you want) cups fresh berries (your choice – blueberries, strawberries, blackberries, raspberries) May use frozen, if necessary.
- powdered sugar
- Preheat oven to 375 degrees.
- Spray 9×13 baking dish with non stick floured baking spray.
- In large bowl, create crust mixture by tossing oats, 1 1/3 cups of the flour, 2/3 cup sugar, baking powder and butter.
- Lightly press mixtures into the bottom of greased pan.
- Bake approximately 15 minutes or until crust begins to brown.
- Let cool for 30 minutes.
- Reduce oven to 325 degrees.
- In large bowl, beat cream cheese until creamy, then add remaining 1 cup sugar and remaining 2 tb flour.
- Beat until blended.
- Add eggs one at a time, beating until blended.
- Add lemon juice and vanilla.
- Spread berries over cooled crust, then pour cream cheese mixture over berries.
- Bake approximately 40 minutes, or until knife comes out clean and center feels firm when touched.
- Let cool two hours, then cover and refrigerate until thoroughly chilled (approximately 3 hours).
- Cut into squares and garnish with powdered sugar.
Anything with peanut butter goes over really well with me. I think peanut butter should be in a food group all of its own. You can imagine my excitement when I came across this recipe for triple peanut butter cookie pie. I can’t take credit for this amazing recipe and cute picture, so if you want to check out the original, follow this link. Otherwise, check it out below:
1/2 cup unsalted butter (1 stick), melted
1 large egg
1 cup light brown sugar, packed
1 tablespoon vanilla extract
heaping 1/3 cup creamy peanut butter
1 cup all-purpose flour
pinch salt, optional and to taste
12 to 14 mini peanut butter cups
about 2/3 cup Peanut Butter M&Ms
- Preheat oven to 350F. Spray a 9-inch pie dish with floured cooking spray; set aside.
- In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
- Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, peanut butter, vanilla, and whisk until smooth.
- Add the flour, optional salt, and stir until just combined; don’t overmix.
- Turn batter out into prepared pie dish, smoothing the top lightly with a spatula.
- Evenly insert the peanut butter cups into the batter, pushing them down so the top is almost flush with the surface of the dough.
- Evenly insert the M&Ms into the batter, pushing them down to anchor.
- Bake for about 28 to 30 minutes, or until a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs, but no batter. If your pie has risen in the center, it will deflate as it cools. Allow pie to cool in pan for at least 30 minutes before slicing and serving; however, for optimal results, cool overnight because it gives the flavors a chance to marry and the pie to really set up fully. Pie will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months (color may leech from the M&Ms if you freeze it).
Even though the holidays are done and over with, I feel like there are plenty of parties and whatnot still going on all of the time. Here I was hoping a little rest and relaxation in the New Year and I feel like I’ve been running just as much!
I’m going to a party next weekend and am supposed to bring a dessert to pass. I did some searching and found this recipe for Scotcheroo bars. They look really good and this is what I’m going to bring!
-1 cup sugar
-1 cup corn syrup
-1 cup peanut butter
-5 cups rice krispies
-1/2 cup chocolate chips
-1/2 cup butterscotch chips
1. Line a 9 x 13 inch pan with foil and spray with cooking spray. In a large pot over medium high heat, bring the corn syrup and sugar to a rolling boil. As soon as it begins to boil, remove from heat. Add the peanut butter and stir until smooth.
2. Pour the cereal into the peanut butter mixture and stir with a spatula until the cereal is evenly coated. Lightly press the cereal into the prepared pan.
3. In a glass bowl, melt the chocolate and butterscotch chips (heat in 30-second increments until melted, stirring after each). Pour the chocolate butterscotch mixture over the pan of bars and use a spatula to spread evenly. Cover and refrigerate for 10-15 minutes, until chocolate topping is set.
*Bars will keep in an airtight container for several days