My two favorite desserts are cheesecake an red velvet cake!! When I saw this recipe on pinterest, I couldn’t wait to try it! This recipe came from: bettycrocker.com
1 box Duncan Hines Red Velvet Cake Mix, plus all the ingredients for the mix
2- 8 oz. pckgs cream cheese, plus 4 oz.
A little less than 1 box Nilla Wafers
1 1/2 sticks butter, melted
Grind wafers in food processor until they resemble very small crumbs.
Mix crumbs with melted butter until they form the look of wet sand.
Preheat oven to 350, and line 36 cupcake tins with foil liners.
Add about 1 tablespoon of crumb mixture to each foil liner and press down to cover the bottoms of each liner.
With handheld mixer, mix cake mix and all ingredients on box.
Add softened cream cheese 4 oz. at a time until well mixed.
Add about 2 tablespoons of mixture to each liner, should be almost full.
Bake for about 20-25 minutes and cool completely in refrigerator about 2 hours.
Beat heavy cream and sugar until soft peaks form, and top cheesecakes with the whipped cream!
I’ve never tried Nutella before, but I’ve heard such amazing things about it!! My favorite chocolates are Ferraro Rochers which are hazelnuts and chocolate so how could I not like Nutella?! I’ve always loved a delicious and moist pound cake topped with whipped cream, so when I saw this recipe for Nutella Pound Cake I had to try it!
I got this recipe from: http://danatreat.com/2009/09/nutella-pound-cake/
1 1/2 cups flour (plus more for dusting)
4 large eggs, room temp.
2 tsp. vanilla extract
3/4 tsp. baking powder
1/4 tsp. salt
2 sticks unsalted butter, softened
1 1/4 cups sugar
One 13 oz. jar of Nutella
Preheat the oven to 325°F.
Lightly grease and flour a 9-by-5 inch loaf pan, tapping out any excess flour. In a glass measuring cup, lightly beat the eggs with the vanilla.
In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder and salt.
In a large bowl, using a handheld mixer, beat the butter with the sugar at medium-high speed utnil fluffy, about 3 minutes.
With the mixer at medium-low speed, gradually beat in the egg mixture until fully incorporated.
Add the flour mixture in 3 batches, beating at low speed between additions until just incorporated.
Continue to beat for 30 seconds longer.
Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top.
Repeat with another third of the batter and the remaining Nutella.
Top with the remaining batter.
Lightly swirl the Nutella into the batter with a butter knife.
Do not over mix.
Bake the cake for about 1 hour and 15 minutes, until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes.
Invert the cake onto a wire rack, turn it right side up and let cool completely, about 2 hours.
Cut the cake into slices and serve.
Optional: Top with vanilla whipped cream, recipe below.
*Make ahead: The pound cake can be kept in an airtight container at room temperature for up to 3 days.
Vanilla Whipped Cream
Heavy Whipping Cream
Beat heavy whipping cream at medium speed until fluffy.
Add sugar and vanilla, and beat for 30 more seconds.
So lately I have been obsessed with sweet potatoes.
I saw this delicious recipe on pinterest, and it came from:
I adapted the recipe though to make it healthier.
Sweet Potato Cakes with Black Bean Salsa! They were so good, I had one for dinner with a piece of grilled chicken, and my whole family liked them! These would also be yummy as little appetizers. My mom thought of maybe baking them in mini muffin tins instead of frying them to bring somewhere as an appetizer, I’ll have to try it out! But for now, here’s my adapted recipe that I made for dinner!
Sweet Potato Cakes
2 medium sweet potatoes, cooked and mashed
3/4 cup almond meal (you can use normal flour if you’d like)
Salt & pepper to taste
1 tablespoon Smart Balance Butter
1 tablespoon EVOO (extra virgin olive oil)
Combine salt, pepper, scallions, and flour with the mashed sweet potato.
Heat a large skillet on medium heat and add the butter and olive oil.
Make 7 patties out of the potato mixture and put them in your pan.
Fry first side for about 6-8 minutes or until crispy and brown, then fry the other side for 4-5 minutes.
Black Bean Salsa
16 oz. can black beans, drained and rinsed
1/2 avocado, diced
1/4 cup onion, diced
Salt & pepper to taste
Top each sweet potato cake with a tablespoon of sour cream and some
black bean salsa!
I am totally obsessed with the new website Pinterest.com. I got the app on my iPhone and I CANNOT stop using it!!! So for any of you who aren’t familiar, it is basically like your own bulletin board. There are a ton of different categories you can search through such as Weddings, Apparel, Music, Books, and my favorite, Food & Drink. You can set up different “boards” on your profile, basically the only boards I use are, Breakfast, Dinners, Desserts, and Appetizers!!! So, I’m always searching the Food & Drink section!
It is so cool and you can click on the pictures that look appealing to you, and repin them to your board! The recipe link is right under the picture. Now I have over 50 recipes I need to try so I can post them on here!
Everyone should check it out, and if you want to take a look at my boards…
I made these with a friend who is allergic to gluten this weekend out of my Cupcakes and Muffins recipe book!
1 cup rice flour
3/4 cup cornstarch
1/3 cup unsweetened cocoa powder
1 1/4 tsp baking soda
1 cup light brown sugar
1 cup buttermilk
1 stick of butter, melted
1 1/2 cups fresh or frozen raspberries (we used frozen)
3/4 cup whipping cream
Extra unsweetened cocoa powder, and sliced strawberries for garnish
Preheat oven to 350.
Line 16 holes of two standard muffin pans with paper cupcake liners.
Sift rice flour, cornstarch, cocoa powder, and baking soda together in a large bowl.
Whisk in sugar.
Whisk together buttermilk, butter, and eggs.
Stir gently into dry ingredients.
Add raspberries and mix lightly.
Spoon mixture evenly into prepared pans about two-thirds of the way full.
Bake for 20-25 minutes.
While cooling, while heavy cream and a little bit of confectioners sugar (sugar optional), until mixture resembles a fluffy whipped cream.
When cupcakes are cool, frost with cream, and garnish with cocoa powder and strawberries!
Duncan Hines Devils Food Cake Mix
1 pckg. instant chocolate pudding
1 cup water
1/2 cup vegetable oil
Finely chopped walnuts
Preheat oven to 350.
Combine all ingredients in a large bowl, and mix together with an electric mixer. Stir in walnuts after you mix the other ingredients.
Pour into greased mini and regular muffin pans.
Bake for 30 minutes.
Frost with 4 sq. Semisweet chocolate, 1/4 cup milk, and a tab of butter that you slowly melt.
I made minis without frosting, regulars with frosting, and muffin tops with frosting and crushed walnuts.
I used Pillsbury Chocolate Chip Swirl Quick Bread to make these cute little heart shaped muffins!
I would like to give a special thank you to my amazing cousin Kayla for helping me bake, and take beautiful pictures of the end product!! Thank you Kayla!! ❤
I used the baked Red Velvet Whoopie Pie mix to make these beautiful heart shaped red velvet whoopee pies!!