Red Velvet Whoopie Pies

HAPPY VALENTINES DAY!!!!! 

Let's make Whoopie...........PIES!!!

This simple dessert comes from the great  Betty Crocker but instead of marshmallow filling I made cream cheese frosting!!! Mmmmm. ️SHARE with the sweeties in your life and Enjoy!!!

INGREDIENTS:

1 box Betty Crocker Devils food cake 

1/2 cup water

1/2 cup veg. oil

3 eggs

2 tablespoons red food color

1 box (4 oz serving size) chocolate instant pudding and pie filling mix

FILLING:

1 cup butter, softened 

12 oz cream cheese, softened 

4 tsp vanilla 

4 cups confectioners sugar

DIRECTIONS: 

1. Heat oven to 350°F. Line cookie sheets with cooking parchment paper or lightly spray with cooking spray.

2. In large bowl, beat cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed. Drop batter by 1/4 cupfuls 2 inches apart onto cookie sheets.

3. Bake 13 to 16 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

4.  Put butter into a bowl and beat with cream cheese and vanilla extract with an electric mixer until mixture is nearly fluffy, about 5 minutes. Gradually stir confectioners' sugar into cream cheese mixture to make a smooth frosting. 

5. Fill the centers and top with the other cookie. 

ENJOY!!

Lemon Sticky Rolls

****BREAD MACHINE RECIPE***

This is basically my cinnamon roll dough minus a few things and then adding one of my all time flavors......LEMON!!!! I mean honestly you can't go wrong with lemons....what not to love?!?!

This is a great recipe for brunch, Saturday mornings or church mornings.

 Ingredients

1/2 cup milk
1/2 cup water
2 tablespoons butter
3/4 teaspoon salt
3 cups all-purpose flour
2 1/4 teaspoons active dry yeast
1/4 cup white sugar
1 egg

1/2 tsp nutmeg

1 lemon zested 

2 tsp vanilla 

Sticky Lemon Filling

1 cup sugar

1/4 teaspoon ground nutmeg

1/2 teaspoon powdered ginger

2 lemons, zested and juiced

3 tablespoons unsalted butter, very soft

Lemon Cream Cheese Glaze

4 ounces cream cheese, softened

Juice of 1 lemon

1 cup powdered sugar

1 lemon, zested

Directions

In saucepan, heat 1/2 cup milk, water, and 2 tablespoons butter until very warm. Place milk mixture, salt, flour, yeast, sugar, and eggs in the pan of the bread machine in the order suggested by the manufacturer. Select the Dough cycle. Press Start.

Once Dough cycle is complete, remove the dough from the bread machine and punch down. On a floured surface, roll into a large rectangle. Smear with the softened butter and then spread lemon sugar mixture over. 

Lightly grease a 13×9 inch baking dish with baking spray or butter. Roll the dough up tightly, starting from the top long end. Cut the long dough roll into 12 even rolls, and place them, cut side up, in the prepared baking dish.

In a small bowl mix sugar with the nutmeg and ginger, then work in the lemon zest with the tips of your fingers until the sugar resembles wet, soft sand. Stir in the juice of 1 lemon.

Cover the rolls with a towel and let them rise for an hour or until puffy and nearly doubled. 

Heat the oven to 350°F. Place the risen rolls in the oven and bake for 20-25 mins. Ovens vary so keep watch. 

While the rolls are baking, prepare the frosting. In a mixer or with a hand mixer, whip the cream cheese until light and fluffy. Add the lemon juice and blend until well combined. Add the powdered sugar and lemon zest and blend until smooth and creamy.

When the rolls are done, smear them with the cream cheese frosting. Serve while warm.

***adapted from Pinterest**

 

Cream cheese pound cake

Sometimes you just need to eat cake....found a recipe my sister in law shared on FB that I instantly fell in love with. So I adapted from that recipe but I used cake flour instead because I wanted it lighter and fluffier. 

Ingredients 

¾ pound · Butter 

• 3 cup · Sugar, granulated 
• ½ pound · Cream cheese(room temp)
• 6 large · Eggs(room temp)
• 3 cup · Cake flour, sifted 
• ¼ teaspoon · Salt 
• 1 ½ teaspoon · Vanilla extract 
• 1 teaspoon · Almond extract 

Cream cheese glaze:

4 ounces cream cheese, room temp

1/2 cup powdered sugar 

1 teaspoon vanilla 

3 to 4 tablespoons milk

Directions

Beat cream cheese until very creamy. Beat in powdered sugar. Stir in vanilla. Add 3 tablespoons milk. Totally combine. Add more milk to get desired consistency for drizzling.

Cake directions: 

Preheat oven to 325. Grease bundt cake pan. 

Cream butter, sugar and cream cheese. Add salt, vanilla and almond extracts. Mix well. Add eggs one at a time. Stir in sifted flour. Just mix until incorporated, you don't want to over mix batter. Pour into greased bundt pan and tap on the counter so that all batter sets evenly. 

Bake for 90 mins. Let cool on bakin rack for about 15-20 mins then flip on to serving plate. This is important so that cake doesn't stick I pan. 

Pour glaze on and enjoy. 

Lemon cream cheese bars

One of my favorite flavors is lemon.....do here's a super lemony dessert bar! And at only 88 cals/serving* with 2.5g of fat*...it makes eating them better!!!!

16 servings****

Ingredients
1 box supreme lemon cake mix(Duncan Hines)
1/3 cup low fat butter or margarine - softened
1 egg
8 ounces fat free cream cheese - softened
1 cup powdered sugar
1/2 lemon - grated
2 tablespoons lemon juice or 1/2 fresh squeezed lemon
2 eggs
1 teaspoon vanilla
9x13 pan

In a mixing bowl, blend dry cake mix, butter, and 1 egg.

Press into a 9 x 13 pan, ungreased.
Beat the cream cheese until smooth.
Gradually blend in the powdered sugar.
Stir in lemon peel and lemon juice until smooth.Reserve 1/2 cup of this mixture and refrigerate it for later use.

Beat the remaining 2 eggs, add the vanilla, and then beat this mixture into the remaining cream cheese mixture until well blended.

Spread over the cake mixture.
Bake at 350° until set, approximately 25 to 30 minutes.Cool completely.

Spread the reserved cream cheese mixture onto the bars.Refrigerate until firm; then cut into squares and serve.

****this is how many I got****
*yours will be differ if you use different ingredients*

Cream cheese frosting

1/2 cup of butter (1 stick), room temperature
8 oz of cream cheese (1 package), room temperature
2 - 3 cups of powdered sugar
1 teaspoon of vanilla extract

1 With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.

2 Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness.