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Posts Tagged ‘Cream Cheese’

Red Velvet Cupcakes with Cream Cheese Frosting

Posted in Cupcakes, tagged , , , , on October 24, 2011 | 14 Comments »

I’m about to confess something.  Something that I didn’t realize until this weekend.  I’ve never had red velvet cake before!  I’ve made red velvet brownies, but never in cake form.  Anyone else find this as odd as me?!?

Due to above statement, I didn’t know where to start to look for recipes.  There are so many out there.  So I reached out to twitter originally for a cream cheese frosting recipe and my friend Michelle, from Confessions of a Recipe Junkie, pointed me in the direction of the amazing Paula Deen.  I decided to not only make the frosting but also try out the red velvet cupcakes.  Both turned out super tasty!  The cupcakes were soft, airy and fluffy.  And about that frosting….well, it’s probably the best cream cheese frosting the husband has ever had.  Which is huge!!  He’s a big cream cheese frosting fan.  Besides the taste, the best part about this recipe is that it makes a lot.  So don’t be stingy on decorating those red pillows of goodness.

(Printable Recipe)

Red Velvet Cupcakes with Cream Cheese Frosting

Recipe from Paula Deen

Red Velvet Cake Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tbsp red food coloring
  • 1 tsp white distilled vinegar
  • 1 tsp vanilla extract

Directions

1.  Preheat oven to 350 degrees.  Line 2 (12-cup) muffins pans with cupcake liners.

2.  In a medium bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.  In a large mixing bowl, slowly beat together oil, buttermilk, eggs, food coloring, vinegar, and vanilla.  Beat until well combined.  Add 1/3 of the dry ingredients and mix until just combined.  Repeat until all dry ingredients are added.

3.  Using a large scoop, fill cupcake liners 2/3 of the way full.  Bake for 18-22 minutes, turning the pans half way through to achieve even baking.  Cupcakes are done when a toothpick inserted comes out clean.  Transfer cupcake pan to a cooling rack to cool completely.

Cream Cheese Frosting Ingredients

  • 2 pkgs (1 lb) cream cheese, room temperature
  • 2 sticks unsalted butter, room temperature
  • 1 tsp vanilla extract
  • 4 cups sifted confections’ sugar

Directions

1.  Using a stand mixer, beat cream cheese, butter, and vanilla until smooth.  Slowly add confectioners’ sugar on low speed, beat until fully combined.  Increase sped to high and mix until light and fluffy.

2.  Using a piping bag, pipe frosting onto cooled cupcakes.

Notes:

  • Make sure to allow cupcakes to cool completely before frosting
  • Store cupcakes in an air tight container in the fridge.  Best if enjoyed within 3-4 days.

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Strawberry Pretzel Bites

Posted in Desserts, tagged , , , , , on June 21, 2011 | 15 Comments »

The original version of this dessert has been around for years and years.  I was first smitten with the salty, buttery pretzel crust.  Who wouldn’t be with that combo??!?  Since I’m not a huge fan of jello, I decided to change-up the classic a bit but still leave a satisfying combo of sweet and salty.

The crust was just as delicious and addictive as I remembered.  Crunchy, salty, buttery, divine!  Next we move on to the filling.  This airy and light strawberry cream cheese goodness adds just the right amount of sweetness to its sturdy counterpart.  If you like sweet and salty, there is a little bit of heaven for you in every bite.  And the heath bar you ask?  No real reason for adding this garnish other than it’s delicious on everything and I can’t get enough of it.  Toffee not your thing, add mini chocolate chips, dark chocolate shavings, or another dollop of whipped cream might be more your style.

(Printable Recipe)

Strawberry Pretzel Bites

Adapted from allrecipes.com

Ingredients

  • 2 cups crushed pretzels
  • 3/4 cup butter, melted
  • 2 tbsp granulated sugar
  • 1 – 8 oz package cream cheese, softened
  • 1 – 8 oz container cool whip, thawed
  • 1 – 8 oz package frozen stawberries, thawed and pureed
  • 3/4 cup granulated sugar
  • 2 large or 15-18 mini Heath candy bars, chopped

1.  Preheat oven to 350 degrees.  Cut strips of parchment paper about an inch wide and 4 inches long.  Make sure strips are long enough to line a mini muffin tin with enough at the top to help pull out the dessert once finished.

2.  In a bowl, combine pretzels, butter, and 2 tbsp sugar.  Scoop out filling using a tablespoon, press mixture into measuring spoon with the palm of hand until packed.  Drop mixture into mini muffin tin.  Using the back of a teaspoon, firmly press mixture into mini muffin tin.  Can leave mixture flat, or create a small well in the middle for filling.

3.  Bake for 6-8 minutes.  Remove from oven and allow crust to cool.

4.  In a large bowl, cream together cream cheese and sugar until well combined, about 3-4 minutes.  Using a rubber spatula, fold in cool whip.  Slowly add strawberry puree until desired strawberry flavor is reached.

5.   Using a large round baking tip, pipe mixture to the top of each mini muffin tin.  Place muffin tin in refrigerator to chill for 3-4 hours.   Garnish with chopped Heath bar and serve chilled.

Notes

  • I used a Giant Round Pastry Tip from Bake it Pretty  
  • I used frozen strawberries for the convenience factor.  Fresh would be delicious!
  • I didn’t puree my strawberries all the way.  I prefer small pieces of strawberry in the filling mixture.  Feel free to strain the strawberry puree and only use the juice, as well.
  • Desserts are best served chilled
  • Store in refrigerator for up to 3 days

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Vanilla Banana Cake

Posted in Cake, Desserts, tagged , , , , on November 18, 2010 | 6 Comments »

Bananas are one of those fruit that I enjoy but I can never eat them quick enough before they start to turn on me.  Brent is more of a banana eater than me, so when he is away they seem to turn brown even quicker.  Speaking of, I have 4 more bananas that either need to be frozen for smoothies or they will become my next victim in a delicious dessert.

Banana Cake and Carrot Cake are kind of the same in my mind.  Totally different tastes obviously, but they are both great left unfancified (I don’t think that’s really a word but it works), topped with piles of cream cheese frosting, and make the piece extra big!!  After all, there is healthy stuff in each piece.  :)  This cake is not exception.  There is a hint of banana and the cream cheese frosting gives it that extra bit of decadence.  The texture reminded me a little bit of banana bread but not quite as dense.  I think my dad would be a big fan of this for sure!!

I am participating in a Holiday Recipe Exchange through Good Life Eats and My Baking Addiction.  Each week I will be posting a recipe from their “Recipe Theme”.  This week happened to be ‘Vanilla’ which worked out perfectly.  Head on over to one of their blogs and vote for me!!  The prizes are great which means extra goodness to bake with!  YAY!

Happy Weekend!!

 

(Printable Recipe)

Vanilla Banana Cake

Ingredients

Vanilla Banana Cake

  • 2  2/3 cup all-purpose flour
  • 1 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1 1/2 sticks (12 tbsp) unsalted butter, room temperature
  • 1 cup packed light brown sugar
  • 3/4 cup sugar
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 4 ripe bananas, mashed
  • 1/2 cup plain yogurt

Vanilla Cream Cheese Frosting

  • 2 – 8 oz pkgs light cream cheese, softened
  • 1/2 cup (1 stick) butter, room temperature
  • 2 cups sifted powdered sugar
  • 1 tbsp vanilla extract

1.  Preheat oven to 350 degrees.  Butter 13×9 inch baking pan.

2.  Whisk together flour, baking soda, salt, and nutmeg.  Set aside.

3.  In a large bowl, beat butter until creamy.  Add sugars and beat on medium speed for a few minutes.  Add eggs, one at a time beating well after each addition.  Add vanilla extract.

4.  Lower speed, add bananas.  Batter may start to curdle – that’s a good sign.  Alternate adding dry ingredients and yogurt (starting and ending with dry ingredients).  Mix just until combined.

5.  Pour batter into prepared pan.  Bake for 45 minutes or until cake looks deep golden brown.  Cool in pan for 5-10 minutes.  Transfer to a cooling rack.

For Frosting:

1.  Beat together cream cheese and butter until well combined.

2.  Slowly add powdered sugar until combined.

3.   Beat in vanilla extract.

**Frosting may be refrigerated until ready to use**

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