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Cookie Favors: DIY Chocolate Chip Cookies in CD Sleeves - Printable

I love cookie favors! Especially when the cookies are homemade and delicious – like these chocolate chip cookies! I’ve made cookies from this recipe easily more than a dozen times. Everyone loves these soft, delicious cookies and I assure you that you will too! They would be perfect wedding favors and one of the highlights of your cookie table.

Not only am I giving you the recipe, but free downloadable labels for your cookie favors. All you will need to wrap these awesome favors are some white CD Sleevesfull sheet labels for printing out your free labels and scissors (scallop).

Chocolate Chip Cafe Cookies (These are like the big, fat, chewy cookies that you find in cafes – only better!)

Makes 18 big cookies

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups semisweet chocolate chips

Preheat oven to 325 degrees.

Sift flour, baking soda and salt; set aside.

Cream together melted butter, brown sugar and white sugar until well blended.

Beat in vanilla, egg and egg yolk until light and creamy.

Mix in the sifted ingredients until just blended. Stir in chocolate chips by hand using a wooden spoon.

Drop the cookies 1/4 cup at a time onto baking sheet. Cookies should be approximately three inches apart.

Bake for 21 minutes on non-stick pans or 15-17 minutes on regular cookie sheet. Cool on baking racks.

Print out your cookie favor labels on adhesive paper.

Cut out labels with scalloping scissors. Adhere to white CD sleeves. Voila! Your fabulous favors are good to go!

Filed under favors chocolate chip cookies recipe wedding favors cookie recipe party favor diy gift wrapping packaging printable

7 notes

No-Bake Peanut Butter Chocolate Pie

An easy No-Bake Peanut Butter Chocolate Pie with a crunchy peanut graham cracker crust and a creamy yet slightly tangy peanut butter filling!

INGREDIENTS

For Peanut Graham Cracker Crust
  • 9 whole graham crackers
  • ¼ cup cocktail peanuts
  • 4 tablespoons unsalted butter, melted
  • 6 ounces dark chocolate (I used Ghirardelli 60% Cacoa)
For Filling
  • ¼ cup heavy cream, cold
  • 1 cup creamy peanut butter (not natural)
  • 8 ounces cream cheese, at room temperature
  • ⅓ cup whole milk
  • 1 teaspoon pure vanilla extract
  • ¾ cup powdered sugar
  • Chocolate shavings and/or curls, for topping

DIRECTIONS

To make the crust
  1. Preheat oven to 350 degrees F. Grease a 9-ince pie dish and set aside. Combine the graham crackers and peanuts in the bowl of a food processor and pulse until finely ground. Drizzle the melted butter over the mixture and pulse until combined and mixtures looks like wet sand. Press into the bottom and sides of the prepared pie dish. Bake the crust until set, about 10-12 minutes. Transfer to a rack and let cool completely.
  2. Melt the chocolate in a heatproof bowl set over a simmering saucepan of water. Stir until smooth. Pour the chocolate over the crust and evenly spread using an offset spatula, going up the sides of the crust. Chill until chocolate sets, about 10 minutes.
To make filling:
  1. Meanwhile, in the bowl of an electric mixer, beat the heavy cream on medium-high speed until soft peaks form. Transfer to a small bowl and refrigerate until ready to use. In a clean bowl, beat the peanut butter, cream cheese, milk and vanilla extract until smooth, about 2-3 minutes on medium speed. Reduce speed to low and add in the powdered sugar. Mix until combined. Using a rubber spatula, gently fold in half of the whipped cream until just incorporated and then fold in the rest. Spoon the filling into the crust and smooth the top.
  2. Cover with plastic wrap and chill until set, about 3 hours or overnight.
  3. To serve, top with chocolate shavings or curls.


*** Recipe & Photo Credits: Blahnik Baker 

Filed under peanut butter pie recipe chocolate dessert dessert recipe pies

16 notes

Chocolate Peanut Butter Cake

A dark chocolate cake filled with creamy peanut butter frosting and topped with chocolate ganache for the ultimate peanut butter lover’s dream cake.

INGREDIENTS

Dark Chocolate Cake:
  • 2 cups all-purpose flour
  • ¼ cup cocoa powder
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups sugar
  • 2 cups hot water (Or 1 cup hot water plus 1 cup hot coffee)
  • 5 ounces dark chocolate, chopped and melted
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons vegetable oil
  • 1 teaspoons vanilla extract
  • 2 large eggs
Peanut Butter Frosting
  • ¾ cup (1 ½ sticks) unsalted butter, room temperature
  • 1 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 ½ cups powdered sugar
  • 1 ½ tablespoons milk
Chocolate Glaze:
  • 4 tablespoons unsalted butter
  • 2 tablespoons milk
  • 2 teaspoons corn syrup
  • 1 teaspoon vanilla extract
  • 2 ounces dark chocolate, chopped
  • 1 cup powdered sugar, sifted

DIRECTIONS

For the Cake:
  1. Preheat oven to 350 degrees F. Line and grease two 8-inch pans with parchment circles.
  2. In the bowl of an electric mixer, sift together the flour, cocoa powder, baking powder, baking soda, salt and sugar. Mix together on low speed for 1 minute.
  3. In a small bowl, whisk together the hot water, melted chocolate, butter, vegetable oil and vanilla extract. Add the eggs and whisk quickly until combined so they don’t cook.
  4. Pour the wet ingredients into the dry ingredients all at once. Mix on medium-low speed until all combined, about two minutes.
  5. Divide batter equally into prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out almost clean.
  6. Cool cakes in pan for 10 minutes before inverting onto a cooling rack and allow to cool completely before frosting.
For Peanut Butter Frosting:
  1. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and peanut on medium speed until pale and fluffy, about 4 minutes.
  2. Add the rest of the ingredients and mix on low speed to combine. Increase speed to medium and mix until light and fluffy.
  3. Fill and frost cake with peanut butter frosting. Chill in refrigerator while making ganache.
Chocolate Glaze
  1. In a small saucepan, combine the butter, milk, corn syrup and vanilla extract and heat over medium heat until butter is melted. Reduce heat to low and store in the chocolate until melted. Remove from heat and stir in the powdered sugar. Whisk until smooth. Let glaze cool slightly until it appears to thicken. Pour over the top of frosted cake and allow drizzle as desired. Let glaze set before topping with candy. Serve!
  2. Store refrigerated or in an airtight container for up to 3 days.


A special Thank You to Blahnik Baker for sharing this delicious recipe with us. Photo credit: Zainab Mansaray

Filed under chocolate peanut butter recipe cake dessert recipe desserts

108 notes

Pink Velvet Cupcakes

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A soft and tender buttermilk cake is topped with a tangy cream cheese frosting to give you a delicious pink velvet cupcake perfect for your bridal or baby shower!

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INGREDIENTS

  • 1 ¼ cups all-purpose flour
  • ¾ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ⅛ teaspoon salt
  • ½ cup unsalted butter, room temperature
  • ½ cup granulated sugar
  • 2-3 drops pink food coloring
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk, room temperature
Cream Cheese Frosting
  • 4 ounces cream cheese, softened to room temperature
  • ½ cup unsalted butter (1 stick), room temperature
  • 3-4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons heavy cream

DIRECTIONS

For the cupcakes

  1. Preheat oven to 350 degrees F. Line cupcake tins with liners and set aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
  3. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy on medium speed, about 3 minutes. Beat in the food coloring. Add the eggs one at a time, mixing well before each addition. Scrape bowl as needed. Beat in the vanilla extract.
  4. Reduce the speed to low and slowly alternate the dry ingredients with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  5. Divide batter into prepared baking liners. Bake for 18 – 20 minutes or until a toothpick inserted into the center comes out clean.

For Cream Cheese Frosting

  1. In the bowl of an electric mixer, beat butter and cream cheese on medium high until completely smooth about 2-3 minutes.
  2. Reduce speed to low and add sugar, one cup at a time. Beat on low until combined. Add vanilla extract and heavy cream and beat to combine. Increase speed to medium and beat frosting until smooth and fluffy.
  3. If buttercream is not thick enough, place in fridge for 20 minutes to an hour until firm enough to pipe.

***  A special Thank You to Blahnik Baker for sharing this recipe and gorgeous photos with us.

Filed under Pink velvet cupcakes recipe cupcakes dessert cupcake recipe pink bridal shower

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Brownie Crackles

What could be better than a brownie or a cookie? A brownie crackle cookie of course! These cookies combine the fudgey chocolate flavor of a brownie in cookie form topped with powdered sugar.

Definitely a recipe to keep in mind for your party favors or gifts as they package nicely.

Ingredients

  • 1 package fudge brownie mix (13-in. x 9-inch pan size)
  • 1 cup all-purpose flour
  • 1 egg
  • 1/2 cup water
  • 1/4 cup canola oil
  • 1 cup (6 ounces) semisweet chocolate chips
  • Confectioners’ sugar

Directions

  1. In a large bowl, beat the brownie mix, flour, egg, water and oil until well blended. Stir in chocolate chips.
  2. Place confectioners’ sugar in a shallow dish. Drop dough by tablespoonfuls into sugar; roll to coat. Place 2 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until set. Remove from pans to wire racks to cool. Yield: 4-1/2 dozen.



** Original Recipe: Taste of Home

Filed under chocolate recipe brownies cookies desserts cookie recipe chocolate recipe chocolate desserts

14 notes

Red Velvet Cupcakes With Cream Cheese Filling

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* Makes approximately 2 dozen muffins

Cupcakes:

2 1/2 cup cake flour
1 1/2 cup sugar
1 tsp baking soda
1 tbsp cocoa powder
1 tsp salt
2 eggs, room temp
1 1/2 cup oil
1 cup buttermilk
1 tbsp gel food color, approx. (Wilton Red)
1 1/2 tsp vanilla
1 tsp white distilled vinegar

Filling:

10 oz cream cheese
3/4 cup sugar
1 1/2 tsp vanilla
1/4 tsp cinnamon
1 tsp lemon juice

Frosting:

12 oz cream cheese
12 oz butter
1 1/2 tsp vanilla
3 cup confectioner’s sugar

DIRECTIONS

1. In a medium bowl, sift together all of the dry ingredients for the cupcakes: flour, sugar, baking soda, cocoa, and salt. Set aside.

2. In the bowl of a stand mixer, beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar until smooth.

3. Slowly add in the dry mix and blend for a minute or two until fully incorporated.

4. Fill cupcake pan with liners about 2/3 full. Bake on 350 for 20-22 minutes or until toothpick inserted into cupcake comes out clean. Remove from pans and let fully cool.

5. While the cupcakes are cooling, prepare your filling and frosting. In a mixing bowl, beat cream cheese, sugar, lemon juice, vanilla, and cinnamon just until well blended. Spoon filling into a pastry bag with no tip, just a coupler or a large round tip and set in refrigerator.

6. Now for the frosting, start by beating the butter, cream cheese, and vanilla together. Add the sugar and continue beating until light and fluffy.

7. Fill another pastry bag with the frosting using any tip you desire to decorate your cupcakes; I used a Wilton star tip. Store in refrigerator until ready. Both the frosting and the filling can be made in advance to save time, just twist the tops of your pastry bags so they are closed.

8. Once the cupcakes are cooled, it’s time to make a hole for the filling. Using a small paring knife, cut a cone shaped piece of cake from the top center of the cupcake. Be sure to cut only partially into the cupcake and not all the way down to the bottom. Discard the cones or eat them while you decorate.

9. Using your pastry bag with filling, begin to squeeze filling into each cupcake’s cavity just until it reaches the top.

10. Take your other pastry bag full of frosting and begin to ice the cupcakes by making concentric circles starting on the outer edge and working your way inward and up. These cupcakes are best stored in the refrigerator until it’s time for your event. Hope you enjoy your cupcakes!

HINT: For evenly baked cupcakes use a Silicone Muffin Pan. Your cupcakes will pop right out of the pan and cleanup will be easy. 

Silicone Muffin Pans available on Amazon.


** Original Recipe Source: An Apple A Day

Filed under recipe red velvet cupcakes cream cheese desserts

13 notes

Mexican Wedding Cookie Recipe

If you’ve ever had a Mexican wedding cookie, then you probably know how melt-in-your-mouth delicious they are. Similar to shortbread but with cinnamon, nutmeg, and ground almonds mixed in, they are one of my very favorite baked treats.

Mexican Wedding Cookies

Makes 30

Ingredients:

  • 1 cup butter room temperature
  • ½ cup powdered sugar
  • ¾ cup powdered sugar for coating
  • ¼ teaspoon salt
  • 1 ¾ cup all purpose flour
  • 1 teaspoon cinnamon
  • 1 pinch nutmeg
  • 1 cup ground almonds

Instructions:

  1. Preheat your oven to 350 degrees.
  2. Combine butter, ½ cup powdered sugar, salt, flour, cinnamon, nutmeg, and ground almonds to form your dough. Roll into 1-inch balls.
  3. Bake for 8 minutes, until golden on the bottom.
  4. Let the cookies cool for a few minutes only, and then coat with the remaining ¾ cup powdered sugar. You want the cookies to still be warm, or the sugar will not stick.

Voila! Simple to make, but so delicious.

*** A special Thank you to Lauren Conrad for sharing this recipe.



Filed under cookies recipe baking desserts snacks

26 notes

PERFECT SUGAR COOKIE RECIPE

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Sugar cookies are perfect for bridal showers or wedding / party favors. They are easy to make and most people like them.

Mimi’s  Sugar Cookies

Makes 3 – 4 Dozen giant sugar cookies

Ingredients:

  • 2 cups sugar
  • 1 cup Crisco
  • 4 eggs
  • 4 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1 cup sour cream
  • 1 teaspoon baking soda

Directions:

  1. Cream together Crisco and sugar
  2. Mix in eggs
  3. In a medium-size bowl, combine flour, baking powder and salt
  4. Slowly mix flour mixture into creamed sugar; Mix well 
  5. In a small bowl combine vanilla, sour cream and baking soda; Add to flour batter
  6. Cover and refrigerate overnight
  7. Heat oven to 350 degrees
  8. Drop large spoonfuls of dough onto an ungreased cookie sheet
  9. Bake for approximately 15 minutes or until sides of the cookies begin to slightly brown
  10. Remove from oven and transfer to cooling rack; Sprinkle immediately with sugar and allow to cool completely

****Original recipe: Peanut Butter Fingers

Filed under recipe cookies sugar cookies desserts bridal shower Wedding favors wedding cookies

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Lemon Shortbread Cookies

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Looking for the perfect DIY wedding favor? Maybe you’re just searching for a delicious cookie treat. Either way, you are in luck! These lemon shortbread cookies are packed with lemon flavor and whether you are making them for yourself or as favors, they’re sure to be a hit!

Ingredients

1 2/3 cup all-purpose flour
1/3 cup corn starch
1/4 teaspoon salt
1 cup unsalted butter, room temperature
1/2 cup confectioner’s sugar
1 teaspoon vanilla extract
1 tablespoon lemon zest (more or less, to taste)

Directions

Sift together the flour, cornstarch, and salt in a medium bowl and set aside.

In the bowl, beat the butter and sugar together until smooth, about 1-2 minutes.

Beat in the vanilla extract and lemon zest until just combined.

With the mixer on the lowest speed, gradually add the flour and mix until just combined.  Do not over mix.

Remove the dough from the bowl and form into a flattened disk; wrap in plastic wrap and refrigerate for 1 hour.

On a lightly floured surface, roll the dough out to 1/4 inch.  Cut out shapes with cutter of your choice.

Place cut cookies on a parchment lined baking sheet at least 1 inch apart.  Sprinkle with lemon sugar, if using.  Refrigerate for at least 15 minutes before baking.

Bake the cookies for 14-16 minutes, or until very lightly browned.  Allow cookies to cool on pan for one minute, and then transfer them to a wire rack to cool completely. Store in an airtight container for up to a week.

*** Place the cookies in a mason jar or pretty box if giving as gifts or favors.

Filed under recipe cookies lemon shortbread party favors

68 notes

Cheesecake Cupcakes - Strawberry or Caramel

CHEESECAKE CUPCAKES

Yields: 24 Cupcakes

Ingredients

  • 2 cups finely crushed graham crackers (from 16 sheets)
  • 3 Tbsp granulated sugar
  • 7 Tbsp salted butter, melted
  • 4 (8 oz) pkg cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 3 Tbsp all-purpose flour
  • 4 large eggs
  • 2 tsp vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • Salted Caramel Sauce or Strawberry Sauce, recipes follow

Directions

Preheat oven to 350 degrees. In a mixing bowl, whisk together crushed graham crackers with 3 Tbsp granulated sugar. Pour in melted butter and stir mixture until evenly coated. Divide graham cracker mixture among 24 paper lined muffin cups, adding about a heaping Tbsp to each. Press mixture into an even layer. Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling.

In a small mixing bowl, whisk together 1 1/2 cups granulated sugar with 3 Tbsp flour until well blended. Add softened cream cheese to a separate mixing bowl and pour sugar mixture over top. Blend mixture on low speed until smooth. Mix in eggs one at a time and blend on low speed, while scrapping sides and bottom of bowl and mixing just until combined after each addition. Add vanilla, sour cream and heavy cream and mix just until combined.

Tap mixing bowl against counter top about 30 times to release some of the air bubbles. Divide mixture among muffin cups filling each cup nearly full.

NOTE: Please do not bake these cheesecake cupcakes in foil liners

Bake in preheated oven 20 - 23 minutes, centers should still jiggle slightly, don’t overbake (if they begin to crack they are starting to become overbaked). Remove from oven and allow to cool 1 hour. Cover loosely with plastic wrap and transfer to refrigerator and chill 2 hours.

Serve chilled with a spoonful of Salted Caramel Sauce or Strawberry Sauce (note: for best results spoon topping on just before serving). Store in an airtight container in refrigerator or freeze.

STRAWBERRY SAUCE

Ingredients
  • 1 lb fresh strawberries, rinsed and dried
  • 2 Tbsp granulated sugar
  • 2 tsp fresh lime or lemon juice

Directions

  • Combine all ingredients in a food processor and pulse until well chopped and mixture is beginning to break down and liquefy (I liked it with some small pieces not completely pureed). Transfer to an airtight container and chill 30 minutes or until ready to serve.
CARAMEL SAUCE


Ingredients

  • 1 1 /2 cups granulated sugar
  • 1/4 cup + 2 Tbsp water
  • 6 Tbsp salted butter
  • 3/4 cup heavy cream
  • Maldon or coarse sea salt, for sprinkling

Directions

  • Gather all of your ingredients and have them nearby ready to add to the mixture as needed.
  • In a heavy-bottomed 3 quart saucepan, heat sugar and water over moderately high heat whisking constantly to dissolve sugar. Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally. Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat. Wait 3 seconds then carefully pour in cream and immediately whisk to combine (it will bubble vigorously). Whisk until mixture is smooth.
  • Allow caramel to cool several minutes then pour into a glass jar to cool. Sprinkle lightly with sea salt after spooning caramel over cheesecakes.

Original Recipe: Cooking Classy

Filed under cheesecake recipe cupcakes caramel strawberry dessert mini desserts

8 notes

Low Fat Strawberry Cupcakes

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These are simply perfect for a bridal or baby shower and I think your girls will just swoon over them! Your welcome!

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INGREDIENTS

  • 1 box of your favorite strawberry cake mix
  • 1/3 cup plain Greek yogurt
  • 1 1/3 cup water
  • 3 eggs
  • 1 (16 oz) container of vanilla frosting


INSTRUCTIONS

Preheat oven to 350 degrees F.

Mix together strawberry cake mix, yogurt, water and eggs together in a large bowl for about 3 minutes until nice and smooth. Spoon batter into cupcake liners and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.

Allow cupcakes to cool completely then pipe on vanilla icing. Feel free to mix the icing with a drop or 2 of red food coloring to create a light pink color. Enjoy!

*** Recipe & Images : Recipe Prodigy 

Filed under recipe cupcakes strawberry low fat

31 notes

Neapolitan Cheesecake

Crust Ingredients

    • 1 1/2 cups of Oreo cookie crumbs
    • 4 tablespoons butter 
Chocolate Cheesecake
    • 1 8-ounce package of cream cheese, room temperature
    • 1/4 cup white sugar
    • 3/4 cup semi-sweet chocolate chips
    • 2 tablespoons butter
    • 1 cup whipped cream (can be homemade or store bought)
Strawberry Cheesecake
    • 1 8-ounce package cream cheese (room temperature)
    • 1/4 cup white sugar
    • 1 tablespoon strawberry extract
    • 1 cup whipped cream (can be homemade or store bought)
    • **red food coloring if you prefer
Vanilla Cheesecake
  • 1 8-ounce package cream cheese (room temperature)
  • 1 teaspoon lemon juice
  • 1/4 cup white sugar
  • 1 cup whipped cream (can be homemade or store bought)

Instructions

    1. Melt 4 tablespoons of butter in 2 cup measuring cup. Add Oreo cookie crumbs and combine. Press crumbs into a 9-inch springform pan that has been sprayed or buttered. Use a glass or flat object to evenly press crumbs into bottom and sides of pan.
Chocolate Filling
    1. In stand mixer combine room temperature cream cheese and sugar, blend on medium low for about 2 minutes.
    2. While that is mixing, place chocolate chips in microwave safe measuring cup and add in 2 tablespoons butter. Heat for 45 seconds, then remove and stir. If chocolate is not all melted, return to microwave for 10 second increments until fully melted.
    3. Pour chocolate into cream cheese mixture and beat on medium for about 30 seconds. Remove bowl from mixer and fold in whipped cream with spatula.
    4. Once combined, pour chocolate cream cheese into springform pan.
    5. Using spatula, carefully press the chocolate cream cheese down and towards the sides, ensuring it gets into every nook and cranny. You will want a flat, level layer of the chocolate cream cheese.
    6. Place springform pan into freezer.
    7. Clean out mixer bowl.
Strawberry Filling
    1. In stand mixer combine room temperature cream cheese and sugar, blend on medium low for about 2 minutes. With mixer off, add in strawberry extract.
    2. **If you want a deeper color, now is the time to add 1-2 drops of red food coloring.
    3. Blend for 30 seconds on medium speed, then remove bowl from mixer.
    4. Using rubber spatula, fold in whipped cream.
    5. Place all strawberry cream cheese mixture into a plastic disposable pastry bag (16 inch works best) and cut off about 2 inches from top of bag.
    6. Remove chocolate cheesecake from freezer.
    7. Starting at the outer edge, pipe out the strawberry cheesecake in circles, moving in. The goal is to create an even and level layer of cheesecake over the chocolate cheesecake. If necessary, go back in with an offset spatula and even out layer.
    8. Place cheesecake in freezer.
Vanilla Filling
  1. In stand mixer combine room temperature cream cheese, sugar, and lemon juice, and blend on medium low for about 2 minutes.
  2. Remove bowl from mixer and fold in whipped cream with a spatula.
  3. Place all cheesecake mixture into pastry bag and cut off about a 2-inch tip.
  4. Remove cheesecake from freezer.
  5. Starting at the outer edge, pipe vanilla cheesecake on top of strawberry cheesecake. Move from the outside in. If necessary, go back in with an offset spatula and even out layer.
  6. Place cheesecake in fridge for 1-2 hours or until ready to serve.

** Recipe is from Amazing Cakes for Every Occasion

** Photo Credit: I am Baker

Filed under cheesecake recipe Neapolitan Cheesecake Neapolitan

13 notes

PEANUT BUTTER COOKIE BROWNIES

These peanut butter brownies are perfect for a bridal shower or summer party. So easy!!



YOU WILL NEED:

  • 1 Package of Peanut Butter Cookie Dough
  •  Brownie mix (1 Box)
  •  Whipped chocolate frosting (16 oz)
  •  1/2 Cup Peanut Butter
  •  1/4 Cup Powdered Sugar 


INGREDIENTS
  • 16 ounces refrigerated peanut butter cookies dough
  • 1 box (15.25 oz.) brownie mix
  • 1 tub of whipped chocolate frosting
  • ¼ cup powdered sugar
  • ½ cup creamy peanut butter
INSTRUCTIONS
  1. Preheat oven to 350F degrees. Line 9x9 pan with foil and spray with non-stick cooking spray.
  2. Press peanut butter cookie dough into bottom of prepared pan.
  3. Mix brownie mix according to package directions. Pour over peanut butter cookie dough and spread evenly with a spatula.
  4. Bake for 30 minutes or until tooth pick inserted into center comes out clean. Let cool for 15 minutes before frosting.
  5. To make the frosting: In a large bowl, mix powdered sugar, peanut butter and whipped chocolate frosting until combined. Frost cool brownies and cut into squares before serving.

***Special Thank you to Deliciously Sprinkled. You can find more of their great recipes here.

Filed under brownies chocolate peanut butter recipe

3 notes

CINNAMON SUGAR DONUTS

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INGREDIENTS

Donuts
2 tsp. active dry yeast
2 T. warm water (about 100 F)
2 c. all-purpose flour
1 ¼ c. granulated sugar
1 T. cornstarch
1 ½ tsp. baking powder
1/4 tsp. fine sea salt (or a pinch of table salt)
1/8 tsp. ground nutmeg
2 large eggs
1/2 c. butter, melted and cooled slightly
1/3 c. plain, nonfat yogurt
1 tsp. vanilla extract


Topping

3 T. butter, melted, divided
1/2 c. granulated sugar
1 ½ tsp. ground cinnamon


Directions

  1. To make the donuts, preheat oven to 350 F. Place 2 (6-count) doughnut pans in oven while it preheats.
  2. In a small bowl, stir water, yeast, and ¼ cup sugar together. Let the yeast sit for 5-10 minutes, or until foamy.
  3. In a medium bowl, whisk together the flour, cornstarch, baking powder, salt, and nutmeg. Set aside.
  4. In a large bowl, stir together butter and Greek yogurt until combined.
  5. Add the eggs and vanilla; stir until combined.
  6. Stir in yeast mixture and remaining sugar; mix until well-combined.
  7. Add the flour mixture, and stir until just incorporate. The batter will be on the thicker side.
  8. Carefully remove the hot doughnut pans, and lightly brush pans with about 1/2-1 tablespoon of melted butter.
  9. Spoon batter into prepared pans, smoothing as needed.
  10. Bake for about 10-15 minutes, or until set and light golden brown. Donuts should spring back when lightly touched.
  11. While donuts are baking, stir together sugar and cinnamon in a shallow bowl. Set aside.
  12. Remove donuts from oven, and carefully brush tops and bottoms of donuts with remaining melted butter.
  13. Immediately put donuts in cinnamon/sugar mixture, turning to coat both sides.
  14. Donuts are best enjoyed warm.

Recipe Credit: I Heart Eating

Filed under donuts recipe snacks desserts breakfast brunch