Red Velvet Cake with Cream Cheese Frosting

As we get closer to Valentine's Day, I thought it would be fun to post some things I will be serving my family this year. It's on a Saturday, so I have some fun things in mind to make the day festive, particularly for my pink glitter loving little girl, Princess Leah! She loves my red velvet cake, so that is definitely on the list this year!

Ingredients - Cake

• 2 cups sugar
• 1 cup butter (2 sticks), softened
• 2 eggs
• 2 tablespoons cocoa powder
• 2 ounces red food coloring
• 2 1/2 cups cake flour
• 1 teaspoon salt
• 1 cup buttermilk
• 1 teaspoon vanilla
• 1/2 teaspoon baking soda
• 1 tablespoon vinegar

Ingredients - Frosting

• 8 ounces cream cheese, softened
• 1/2 cup butter (1 stick), softened
• 1 cup marshmallow fluff
• 1 (1 pound) box powdered sugar

Instructions

• Preheat oven to 350 degrees. In a mixing bowl, cream sugar and butter, beat until light and fluffy.
  
• Add eggs one at a time.
• Mix cocoa and food coloring together in a small bowl; add to mixture and mix well.
• Sift together cake flour and salt.
  
• Add flour to creamed mixture alternately with buttermilk, beginning and ending with flour.
• Blend in vanilla.
• In a small bowl, combine baking soda and vinegar. Add to mixture.
• Pour batter into 2 9-inch or 3 8-inch cake pans, prepared.
  
• Bake 20-25 minutes or until done. Cool completely before frosting.
  
• Blend cream cheese and butter together in a bowl.
• Add marshmallow fluff and sugar; blend well.
• If desired, you can fold in coconut and/or pecans (or press these into the sides of the cake), but I never include them.
• Spread between layers and on top and sides of cooled cake.
  
  
  
  
  
  
  
  
  
  

Banana Pudding

I like bananas. There, I said it. 

While I like bananas, the prospect of making real banana pudding seemed daunting...until I actually did it. There you have it, kids. Try stuff. It might work.

Ingredients

• 4 large eggs
• 3/4 cup sugar
• 3 tablespoons all purpose flour
• 1/2 teaspoon plus a pinch of salt
• 2 cups whole milk
• 1/2 teaspoon vanilla extract
• 30 to 40 vanilla wafers...though I sure didn't count
• 3 to 4 medium ripe bananas

Directions

• Separate the yolks from the whites of 3 eggs - I just pour the yolk from one shell half to the other until all the whites have separated. Set aside the whites. Add the remaining whole egg to the yolks.

• In a saucepan, whisk together 1/2 cup sugar, the flour, and 1/2 teaspoon salt. Stir in the whole egg and 3 yolks, and then stir in the milk. Cook uncovered, stirring often, until the mixture thickens...should take about 10 minutes. Remove from heat and stir in the vanilla.
  
  
  
  
• Preheat the oven to 425 degrees F.
• Spread a thin layer of the pudding in a 1 1/2 quart casserole dish.Arrange a layer of vanilla wafers on top of the pudding. Thinly slice the bananas crosswise, about 1/8 inch thick, and arrange a layer of banana slices over the wafers. Spread one third of the remaining pudding over the bananas and continue layering wafers, bananas, and pudding, ending with pudding.
  
  
  
  
  
  
  
• To make the meringue: beat the reserved egg whites with a pinch of salt until they are stiff. Gradually beat in the remaining 1/4 cup sugar and continue beating until the whites will not slide out of the mixing bowl when it is tilted.
  
• Spread the meringue over the pudding with a spatula, making some decorative peaks on top, and bake until the meringue is lightly browned, about 5 minutes.
  
  
  
  
  
  
  

Microwave Cheesecake In A Cup!

Cheesecake is my all time favorite sweet to eat!  So when I found I could have it in a matter of minutes and make it less calories, I said YES PLEASE!!!!
 
What you need
 
2 ounces low fat cream cheese
1/2 cup low fat sour cream
2 tbsp. sugar ( I used 2 packets of sweet n low or equal...any of them will do the job)
2 tbsp. egg whites (beaten)
1/2 tsp. lemon juice
1/2 tsp. cornstarch
3 graham cracker squares
dark chocolate (chopped)

 

First start by beating your cream cheese until its nice and fluffy/smooth.  Mix in your 1/2 cup sour cream, 2 tbsp. sugar, 2 tbsps. egg whites (pre-beaten), 1/2 tsp. lemon juice, and 1/2 tsp. cornstarch.  Whisk that all up together...pretty easy right?  Blend about 2 minutes.  Then chop up any add ins that you have decided on (I went with chopped dark chocolate pieces) and fold in gently.

 

Then you can either make yourself a nice big cup full or divide into portions.  As you can see I was willing to share today haha.  I divided it into three portions.  Microwave on medium 2 1/2 minutes.  you want the center to bubble slightly, not crack.  Keep an eye on it depending on your microwave could take longer or shorter.  Once its cooked I like to top with some broken graham cracker pieces and let refrigerate for at least 30-45 minutes.

Try this one if you are in need for a quick sweet snack!  It really satisfied that cheesecake craving for me!
                                                            EAT! ENJOY! YUM!

Snickerdoodles

Snickerdoodles are a HUGE hit in our house - I can't make enough of them to keep up with demand! I have experimented with tons of different recipes, but this one makes huge, puffy, soft cookies -and they STAY SOFT!!!

Ingredients

• 1 cup unsalted butter, softened
• 1 and 1/3 cups sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 3 cups all purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 2 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/4 cup sugar (for topping)
• 1 teaspoon cinnamon (for topping)

Instructions

• Preheat oven to 375 degrees. Line 2 large cookie sheets with parchment paper.
• Make the topping by tossing 1/4 cup sugar and 1 teaspoon cinnamon in a small bowl, and set aside.

• Using a stand mixer with the paddle attachment, cream the butter for about 1 minute on medium speed. Once smooth, add the sugar until fluffy and light in color. Mix in egg and vanilla, scraping down sides as needed. Set aside.
• In medium bowl, whisk together flour, cream of tartar, baking soda, cinnamon, and salt. With mixer running on low speed, slowly add the dry ingredients to wet in 3 different parts. The dough will be quite thick.

• Take 1.5 - 2 Tablespoons of dough and roll into a ball. Roll the dough balls into the reserved cinnamon sugar topping. Bake cookies for 11-12 minutes. Allow cookies to cool on the baking sheet for about 10 minutes, then transfer to wire rack to cool completely.

Milk Chocolate Chip Banana Nut Loaf with Dark Chocolate Drizzle

So, first of all I love love love Krusteaz baking products! (Try the pancake mix btw)  I have a pretty busy work schedule and its hard when you are baking from scratch to make sure you have every little ingredient....and I usually don't! LOL I like to pick up different boxed baked goods they have and maybe try adding a thing or two to make it my own and fun!  Today Krusteaz banana nut loaf mix was what we went with.  : )

What you need

• 1 box Krusteaz banana nut loaf mix
• 3 eggs
• 1/2 cup water
• 1/3 cup oil
• 1 cup milk chocolate chips
• 1 ripe banana
• 3 squares dark chocolate (any kind, I used Ghirardelli 60% cocoa)

Really simple follow the directions on the box like normal.  Preheat your oven to 350.  Add your eggs, water, oil, and banana loaf mix to bowl.  Mix it up and fold in your one cup of milk chocolate chips and 1 chopped ripe banana.

Spray down your loaf pan (which is what I used) well.  Pour your mixture in.  This part is optional but I added some plain rolled oats to the very top before baking.  Bake for 50 min. as directed, depending on your oven.  Mine took and extra 10.  After baking let it cool slightly.

Then just pop out your loaf on any serving platter, I used a cake plate.  Then I melted my dark chocolate in a bowl using the microwave (about 30-45 seconds).  Once melted, make sure to mix well.  Then take a spoon and drizzle ALL over.  YES YUM! probably my favorite part, it's all fancy now! who could tell it came from a box right? Try it out with any of your favorite flavor combos!  EAT ENJOY YUM

Chocolate Raspberry Bundt Cake

For Mother's Day this year, I decided to treat myself to one of my favorite flavor combinations - chocolate and raspberry! I love it so much the pairing was even the filling in my wedding cake...

Ingredients

• 1 box chocolate cake mix
• 2 small boxes instant chocolate pudding
• 1/2 cup vegetable oil
• 1 1/4 cups water
• 4 eggs
• 1 cup chocolate chips
• 1 1/2 cups raspberry jam
• 4 cups powdered sugar
• 1 stick butter, softened
• 2 tablespoons cocoa powder
• 3-4 splashes of milk
• 1 teaspoon vanilla extract

Instructions

1.  Preheat oven to 350 degrees, and spray a 10 inch bundt pan with TONS of PAM - my pan was literally dripping with the stuff...
2. In mixing bowl, combine cake mix, puddings, oil, water, and eggs with an electric mixer. Stir in 1 cup chocolate chips.
   
   
   
   
3. Pour half the batter into the pan, then take the jam and spread it over the batter. Pour remaining half of the batter over the jam and bake about 40 to 45 minutes.
   
4. Let cake rest in pan for 10 minutes or so. Then, invert the cake onto a serving plate to finish cooling. 
   
   
   
   
5. To make frosting, beat butter with powdered sugar, cocoa powder, and milk until creamy. Stir in the vanilla extract. Spread onto cooled cake.
   

I frosted mine only about 2/3 down the cake - I just thought it looked nicer. Also, I finished it off with mini chocolate chips, because more chocolate = more better. Or something. However, this would also look pretty with fresh raspberries on top!

Sweet Drop Biscuits YUM! (Inspired by/for Dad)

Ingredients

• 2 cups original Bisquick mix or any other complete pancake mix  
• 2/3 cup milk
• 2 tablespoons honey                                        
• 2 tablespoons brown sugar
• 1/4 teaspoon cinnamon
• 1 chopped ripe banana
• 1 handful rolled oats (optional)
• 2 tablespoons butter (for melting)
• 3 teaspoons granulated sugar (for cinnamon sugar topping)
• 1 teaspoon cinnamon (for cinnamon sugar topping)

Directions

1. Heat oven to 450

2. Stir Bisquick mix, milk, brown sugar, and cinnamon until soft dough forms.  Fold in chopped banana.  Drop dough by spoonful's onto ungreased cookie sheet.  I like to use an ice cream scoop for this part.  Sprinkle with rolled oats to top, this is optional but I love it for the added texture.

3. Bake 8 to 10 minutes or until golden brown.  Melt butter in small bowl.  Brush over warm biscuits.  Mix together granulated sugar and cinnamon.  Sprinkle cinnamon sugar over warm biscuits.  Eat! Enjoy! Yum!

These biscuits are my favorite!  They are so easy, delicious, and the ingredients are forever interchangeable.  Try them with shredded cheese and garlic for dinner, or chocolate chips and walnuts for dessert, you get the point!