Red Velvet Cupcakes with Cream Cheese Frosting‏ by:Hannah

You will need:


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

For the Cream Cheese Frosting:

1 pound cheese cake filling or 1 pound regular cream cheese)- I like the cheese cake filling cause it's not as sweet, and has a creamier flavor-mo better!
No butter if using cheese cake mix- it's already inside (2 sticks butter if using regular cream cheese)
1 teaspoon vanilla extract
1 cups sifted confectioners' sugar (or 4 cups if using regular cream cheese)
Chopped pecans and fresh raspberries or strawberries, for garnish

Directions

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.

In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans and a fresh raspberry or strawberry, or sprinkle with red sugar sprinkles.

Total Cooking Time:
40 min
Prep Time:
20 min
Cooking time:
20 min

Cooking Level:
Easy

Yield 24 frosted cupcakes

Personal Comments: I like this very simple and decrative. Next time i'll try to cook the cup cakes with the feeling on the inside it was just to much for just on top plus the cake didn't have the flavor i was hoping for. I give it a 3 1/2 stars out of 5 stars.

Oreo Cookies by: Hannah

you will need:

Cookie wafters:
1 dark fundge cake mix
1/3 cup water
2 Tbs shortening

Cream Filling:
3 1/2 cups powderes sugar
1/2 Tbs granulated sugar
1/2 tsp vanila extract
1/2 cup shortening (or cream cheese for a richer taste)
3 Tbs hot water



Pre Heat over to 325 F

Blend all the ingredients for cookie wafers, then knead w/ your hand until it is pliable like dough. Form dough into 3/4 inch balls and press flat. Place on cookie sheet a 1/2 inch apart on greased cookie sheet ( i use ) Bake for 4-6 min or until cookies are crispy. Let the cookie wafers cool. Spread some of the filling over one of the wafers then place another wafer over that and enjoy!



Prep time: 10 min
Cook time: 4-6 min
Cook leavel: EASY

Personal comments:
I love this recipe it's sweet and good and hits the right spot I gave it a 5 out of 5 stars!

Cream Cheese Chocolate Cake by: Carlene Mosmon

This Recipe is dear to me and my family. Not only is it amazing, but Carlene was a close and dear friend to all of us. She passed away a few years ago and we all MISS HER SO VERY MUCH!!!! We'll see you soon Carlene.

You will need...

cake mix:
1 chocolate cake mix
3 eggs
1 1/4 cup water
1/2 cup oil
1 instant chocolate pudding

Filling mix;
8 oz cream cheese (i like to put cheese cake filling 1 cup)
1/2 cup sugar
1 egg

Pre heat oven to 350 F

Mix together all the ingredients for the cake mix with an electrice beater for 12 min.

When pouring mix and filling into dish first pour a little more then half of the cake mix into a lightly crease cake pan. Then pour the cream cheese mix over and spread evenly , then pour the rest of the cake mix on top.

Bake for 45-50 min

Prep time: 15-20 min
Cook time: 50 min
Cooking leavel: fairly easy

Personal comments:
I sometimes put a cheese cake pre made cream cheese for a little different taste. I give this a 5 out of 5 stars

Mini fancy toast! by:hannah

Mini fancy toast!

Ingredients
1/2 cup water
3 tablespoons cider vinegar
1 1/2 tablespoons brown sugar
1/2 small red onion, very thinly sliced
8 slices thin white bread, recommended: Pepperidge Farm
Extra-virgin olive oil
1 large or 2 small green apples
4 to 6 ounces aged Gouda
1 tablespoon Dijon or whole grain mustard, apple butter or chutney
1/2 bunch watercress
8 thin slices prosciutto
Freshly cracked black pepper

Directions

Preheat the oven to 400 degrees F.

Bring water, vinegar and brown sugar to a boil. Add the onions and remove from the heat. Cover, and set aside until the onions come to room temperature.

Trim the crusts off the bread and cut the bread into thirds, for 3 rectangles per piece. Lightly brush both sides of the bread pieces with olive oil and lay out on a baking sheet. Toast in the oven until just crisp and lightly brown, about 5 minutes. Cool.

To assemble: Quarter, core, and very thinly slice the apple, (a mandolin is terrific for this). Very thinly slice the cheese into triangles or shards that will fit nicely on the bread.

Place a dab or smear of mustard on the bread. Place a piece of apple, cheese and 1 or 2 sprigs of watercress on each piece of toasted bread. Wrap a small piece of prosciutto around each stack to make a neat package. Top with a little bit of the pickled onions, a drizzle of olive oil and freshly cracked black pepper. Serve at room temperature.



cook time 10- 20 min

Personal comments:

I made the mistake of making it to early (next time I'll cook these and eat them right away not wait till dinner's ready). It got a little cold and I tried to warm it up by putting it in the microwave for 30 sec. it melted the cheese and the bread got all soggy! But if that had not happened it would have been near perfecting so i give it a 3 1/2 out of 5 stars!

peanut cheesecake pops! by:hannah

peanut cheesecake pops!






Ingredients

1. Cheesecake:
1 1/2 cups dark brown sugar
1 1/2 pounds cream cheese at room temperature
1/2 cup heavy cream
2 large egg yolks
1 tablespoon pure vanilla extract
1 3/4 cups creamy peanut butter
Chocolate:
5 tablespoons vegetable shortening
12 ounces milk chocolate

Directions

Wooden pop sticks

For the cheesecake: Position a rack in the middle of the oven and preheat to 325 degrees F. Line a 8 by 8-inch baking pan with foil letting long flaps overlap on each side. Spray foil with nonstick spray.

Break up the brown sugar to remove all lumps. In a standing mixer with the paddle attachment, beat the cream cheese and sugar on medium speed until very smooth. Add the cream and beat slowly; then add the yolks and vanilla mixing until just combined. Gently stir in peanut butter. Take care not to over beat the mixture; this incorporates too much air and causes the cheesecake to crack.

Pour and evenly spread the batter in the prepared pan. Bake for 15 minutes. Open the oven to release some heat, then lower the temperature to 200 degrees F. Continue to bake the cheesecake until the outside is set but the center is still loose, for about 45 minutes. Turn off the oven, and cool cheesecake in the oven for 45 more minutes. Cover and refrigerate at least 8 hours or overnight.

Lift cheesecake from the pan by lifting up the foil. Transfer to a cutting board. Cut into

1 1/2-inch cubes. Stick a wooden pop stick halfway into each bar and freeze for 1 hour.

Meanwhile, put the shortening and chocolate in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from the heat and let cool slightly. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, about 1 minute more.)

Dip the pops into the chocolate mixture, and stand on waxed paper to set, about 5 minutes. Serve cold (straight from the fridge), or freeze up to 2 weeks. Frozen pops make a cool summer treat, or can be allowed to temper for 10 minutes at room temperature before serving.

Upgrade: Coat the pops with chopped nuts or candies for a really decadent finish. To do this let the dipped pops drip over a bowl for 15 seconds before rolling them.

cook time 20 min (freeze over night) and then 10-20 more min

Personal comments:
We used cooking chocolate so it tasted a little bitter so i changed it to milk chocolate but al in all it was creamy and not to sweet. It does make more then 20, you don'e want to make it to thin or when you put the pop sticks in it will crack. And another thing don't cut the cubs to big the peanut butter goes a long way. I'm not a sweet lover but I would give this a 3 out of 5 stars.