Oreo Cupcakes

My husband informed me that these are now his new favorite cupcake.  And he also requested that I make them for his birthday (which is only 2 weeks away).  I must agree with him, though - they're definitely one of the best cupcakes I've ever made.  They're not overly sweet like you think they'd be, but just perfect.  And aren't they pretty, too?  I love the little oreo crust on the bottom.  As for the frosting, I've seen a lot of people use cream cheese frosting for these, but I decided to use a vanilla.  I just didn't like the idea of cream cheese frosting with oreos, not sure why.  You can use whatever frosting sounds good to you.  :)  I halved the recipe when I made mine and they turned out great.  Since it's just my husband and I eating these, I figured 12 cupcakes would be quite enough!  Besides, I already have my eye on another cupcake recipe I'm going to try and I'm VERY excited about it..

Oreo Cupcakes
recipe from Beantown Baker

• 2 1/4 cups all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 8 tbsp. unsalted butter, at room temperature
• 1 2/3 cup sugar
• 3 large egg whites, at room temperature
• 2 tsp. vanilla extract
• 1 cup milk
• 24 oreo halves (the side with the cream filling still on it)
• 20 oreos, coarsely chopped (quartered)
• For Garnish:  oreo cookie crumbs, and 24 oreo cookie halves
• For Frosting:  Use your favorite vanilla frosting recipe.  Cream cheese frosting might also be good.

Preaheat oven to 350 F.

Line cupcake pans with 24 cupcake liners.  Put an oreo half in each liner, cream side up.  In a medium bowl, combine flour, baking powder, and salt.  Stir together to combine and set aside.  In another bowl, with an electric mixer combine the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.  Blend in the egg whites and vanilla extract, beating well.  Then, with the mixer on low speed, beat in half of the dry ingredients until just incorporated.  Add the milk, and beat until just combined, then mix in the rest of the dry ingredients.  Gently fold in the chopped oreos with a rubber spatula, being careful not to over-mix. 

Distribute batter evenly into the cupcake liners and bake 18-20 minutes, or until a toothpick comes out clean.  Allow to cool in the pan for about 5 minutes, then transfer to a wire rack.  Cool completely, then frosting and garnish.

Scotcheroos

This past week my Aunt and Uncle were visiting us for a few days, and I had a very sweet friend who let us borrow a few things to help us better accommodate their stay.  A perfect excuse for me to make some goodies!  I decided to make Scotcheroos - something my Grandma used to make.  I really hope they enjoy the treats, she deserves something yummy for letting us borrow their Korean GPS and air mattress (and just for all of her kindness in general:)!

Scotcheroos

• 1 cup sugar
• 1 cup light corn syrup
• 1 cup peanut butter
• 6 cups rice krispies
• 6 oz. butterscotch chips
• 6 oz. chocolate chips

 In a large pot, bring sugar and corn syrup to a boil.  Once boiling, immediately remove from heat.  Add peanut butter, stir to mix well.  Then add 6 cups of rice krispies.  Stir fast, until thoroughly mixed.  Press into a buttered 9x13 pan.  Melt together 6 ounces butterscotch chips and 6 ounces chocolate chips.  Spread over the rice krispies.  Let set until cooled, then cut into squares and enjoy!

I guess they're kind of a fun little take on rice krispies treats.  They bring back good memories.. and they're super yummy.  Of course I had to keep a few for myself - my husband has never had them before!

World's Best Chocolate Chip Cookie

Every time I made chocolate chip cookies, they would come out differently.  Most of the time they would be flat and a little more crunchy than I prefer them to be.  I want my chocolate chip cookies to be soft and fluffy on the inside and maybe a little crunchy at the edges.  But I never got that.  I don't know what it is about this recipe, but it is absolutely perfect in my eyes.  They are everything I want a chocolate chip cookie to be!  Try them and let me know what you think!

World's Best Chocolate Chip Cookie
recipe from AR

• 2 1/4 cups all-purpose flour
• 1 tsp. baking soda
• 1 cup butter, softened
• 3/4 cup packed brown sugar
• 1/4 cup white sugar
• 1 (3.4 oz) package instant vanilla pudding mix (just use the powder, don't actually make the pudding)
• 2 eggs
• 1 tsp. vanilla extract
• 2 cups semi-sweet chocolate chips

Preheat oven to 350 F.  Sift together the flour and baking soda, set aside. 

In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips.

Drop cookies by rounded spoonfuls onto ungreased cookie sheets.  Bake for 11 to 13 minutes in the preheated oven. Edges should be golden brown.  Makes approx. 3 dozen cookies.

Raspberry Filled Cupcakes

This is my first time doing filled cupcakes and it was so much fun!  I love the little surprise factor you get when you take that bite out of the cupcake.  Now I'm all excited and want to make more... marshmallow cream filled chocolate cupcakes?  White chocolate ganache filled vanilla cupcakes?  Snickers filled cupcakes?  Cookie dough filled cupcakes?  Cookies and cream cupcakes?  Things might start gettin' a little crazy around here!

I thought this was a fun cupcake for Valentine's day.  And I even made little hearts and 'I <3 U' out of melted white chocolate.  I think it added a nice touch.  :)  What are you making your special someone for Valentine's Day?

The recipe below is for a layer cake and makes two 9-inch round cakes.  But can easily be used for cupcakes.  Yields roughly 20 cupcakes.

Fluffy Yellow Cake
recipe from Cooks Illustrated

• 2 1/2 cups cake flour, plus extra for dusting pans
• 1 1/4 tsp. baking powder
• 1/4 tsp. baking soda
• 3/4 tsp. table salt
• 1 3/4 cups sugar
• 10 tbsp. unsalted butter, melted and slightly cooled
• 1 cup buttermilk, at room temperature
• 3 tbsp. vegetable oil
• 2 tsp. vanilla extract
• 6 large egg yolks plus 3 large egg whites, at room temperature

1.   Preheat oven to 350 F.  Grease two 9-inch cake pans and line the bottoms with parchment paper. Grease the paper rounds, dust the pans with flour, and knock out the excess.  Or, if making cupcakes, line with cupcake liners. Whisk the flour, baking powder, baking soda, salt and 1½ cups sugar together in a large bowl. In a 4-cup liquid measuring cup or medium bowl, whisk together the melted butter, buttermilk, oil, vanilla, and yolks.

2. In a clean, large bowl, beat the egg whites at medium-high speed until foamy, about 30 seconds. While still beating, gradually add the remaining ¼ cup sugar; continue to beat until stiff peaks just form, 1 to 2 minutes (whites should hold peak but mixture should appear moist).

3. Take the bowl with the flour mixture, and with the mixer running at low speed, gradually pour in the butter mixture and mix until almost incorporated (a few streaks of dry flour will remain), about 15 seconds. Stop mixer and scrape sides of the bowl. Return the mixer to medium-low speed and beat until smooth and fully incorporated, 10 to 15 seconds.

4. Using a rubber spatula, stir ⅓ of the whites into the batter to lighten, then add the remaining whites and gently fold into the batter until no white streaks remain. Divide the batter evenly between the prepared cake pans (or cupcake liners.. filling about 2/3 full).  Lightly tap the pans against the counter 2 or 3 times to dislodge any large air bubbles.

5. Bake until a toothpick inserted into the center comes out clean, 19-21 minutes. Cool the cakes in the pans on a wire rack for 10 minutes. Loosen the cakes from the sides of the pan with a small knife, then invert onto a greased wire rack and peel off the parchment. Invert the cakes again and cool completely on rack, about 1½ hours.  Or, with cupcakes, remove from cupcake pan and place on wire rack to cool.

Raspberry Filling

• 1 jar of raspberry preserves

Using a bismark tip and pastry bag, insert the tip almost all the way through to the bottom of the cupcake and as you pull the tip out squeeze.

I used a simple buttercream frosting for this cupcake, but you can use whatever frosting suits your taste:)

I made cute little hearts and things using white chocolate.. have some fun decorating your cupcakes!!

And who doesn't love a little surprise inside their cupcakes? 

Frosted Double Chocolate Chip Cookies

Sounds like chocolate overload, doesn't it?  It's not.. I promise.  It's the perfect amount of chocolate for the chocolate lover!  I ate about 8 of them in one day.  Then I 'forced' my husband to take them to work so I didn't get myself into any more trouble with these cookies.  Needless to say, he sent me a text right after he got to work saying they didn't even last 5 minutes.  I promise you, if they would have stayed 5 more minutes in my house they wouldn't have lasted either (baby liked them.. a lot). 

The cookies have nice crisp edges, and are soft and delicious in the middle.  Top them with some of this 'perfectly chocolate' chocolate frosting, and they are definitely my new favorite cookie (and frosting).  I will never use another chocolate frosting again... cookies, cakes, cupcakes, brownies.. or by the spoon-full, he he.. this is hands-down my favorite chocolate frosting recipe.

Double Chocolate Chip Cookies
recipe from Nestle Toll House

• 12 oz. package Semi-Sweet Chocolate Chips, divided
• 1 1/4 cups all-purpose flour
• 3/4 tsp. salt
• 1/2 cup (1 stick) butter or margarine, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 tsp. vanilla extract
• 1 large egg

Preheat oven to 375 F.

Microwave 3/4 cup choco chips for 1 minute.  Stir and microwave at additional 10 to 15-sec intervals until melted.  Cool to room temperature.  Combine flour, baking soda and salt in a small bowl.

Beat butter, brown sugar, sugar and vanilla extract in a large mixing bowl until creamy.  Beat in melted chocolate and egg.  Gradually beat in flour mixture.  Stir in 3/4 cup choco chips. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 8 to 9 minutes or until edges are set but centers are still slightly soft.  Cool on baking sheets for 3 minutes then move to wire racks to cool completely. Thinly frost centers of cookies with chocolate frosting (see the best chocolate frosting recipe ever.. below).

Yields:  About 20 small cookies.

Hershey's 'Perfectly Chocolate' Chocolate Frosting
recipe from Hershey's

• 1/2 cup (1 stick) butter or margarine
• 2/3 cup Hershey's cocoa
• 3 cups powdered sugar
• 1/3 cup milk
• 1 tsp vanilla extract

Melt butter.  Stir in cocoa.  Alternately add powdered sugar and milk, beating to spreading consistency.  Add small amount additional milk, if needed.  Stir in vanilla.

Yields:  About 2 cups frosting. (I halved this recipe and it was just enough to frost the cookies)

Chocolate Cupcakes & Peanut Butter Buttercream

I have a 4-day weekend and what better thing to do than bake?  I've been itching to try out the decorator bottles my parents gave me for Christmas, so it was the perfect excuse to find a new cupcake recipe to try.  Do you know how many different cupcake recipes there are?  In case you didn't know, there are a lot.  I probably could have spent hours looking through all the different recipes and cupcake/frosting combinations, but I stopped when I spotted a chocolate cupcake with a peanut butter frosting (but trust me, I bookmarked about 10 recipes along the way).  Also, I did want to bake sometime today, so I needed to stop being so indecisive if I was going to get anywhere.  ;)

These cupcakes are delicious.  Just be careful not to over bake the cupcakes or they will be dry.  The frosting is absolutely amazing.  I wasn't sure about a peanut butter buttercream at first.  I didn't want it to be an overwhelming peanut butter taste.. but it wasn't.  I may or may not have eaten a big huge spoonful before frosting the cupcakes.  He he.  It was like peanut butter and sugar and heaven all whisked together and it was just begging for me to eat it.  I probably would've licked the bowl if I didn't have any self-control...

Chocolate Cupcakes
recipe from Baking: From My Home To Yours by Dorie Greenspan

• 1 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/4 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 8 tbsp. unsalted butter, room temperature
• 3/4 cup sugar
• 1 large egg
• 1 large egg yolk
• 1/2 tsp. vanilla extract
• 1/2 cup buttermilk
• 2 ounces bittersweet chocolate, melted and cooled
• optional:  chocolate shavings for decoration

TIP:   Don't have buttermilk on hand?  No worries!  Place a tablespoon of white vinegar or lemon juice in a liquid measuring cup,  then add enough milk to bring the liquid up to the one-cup line.  Let stand for about 5 minutes.. then voila, use as much as you need!  Buttermilk substitute!  I use it all the time.  :)

Preheat oven to 350 F and put 12 cupcake liners in a muffin tin.

Whisk together flour, cocoa, baking powder, baking soda and salt.

In a medium bowl, beat the butter at medium speed until creamy.  Add sugar and beat about 2 minutes, until blended with the butter.  Add the egg, then the yolk, beating for 1 minute after each addition and scraping down the sides and bottom of the bowl with a rubber spatula as needed.  Beat in the vanilla, then reduce the mixer speed to low and add half the dry ingredients, mixing only until they disappear.  Scrape down the bowl and add the buttermilk, mixing until incorporated, then mix in the remaining dry ingredients.  Scrape down the bowl, add the melted chocolate and mix it in with the rubber spatula.  Divide the batter evenly among the cupcake tins, about 3/4 full.

Bake for 20-24 minutes, or until a toothpick comes out clean - be careful not to over bake!  Transfer the muffin pan to a rack and let the cakes cool for 5 minutes before unmolding them.  Cool to room temperature before frosting.

Peanut Butter Buttercream Frosting
recipe from Cook's Illustrated

• 8 tbsp. unsalted butter, softened
• 1/2 cup creamy peanut butter (do not use old-fashioned or natural peanut butter)
• 3/4 cup powdered sugar
• a pinch of salt
• 1/2 tsp. vanilla extract
• 1 tbsp heavy cream

In a medium bowl, beat (or if you have a stand mixer, use the whisk attachment) the butter and peanut butter at medium-high speed until smooth, about 20 seconds.  Add the powdered sugar and salt, beat at medium-low speed until most of the sugar is moistened, about 45 seconds.  Scrape down the sides of the bowl with a rubber spatula and beat at medium speed until mixture is fully combined (make sure to get all those lumps out.. you want a smooth frosting).  Scrape the bowl again, then add the vanilla and heavy cream, and beat at medium-high speed until the buttercream is light and fluffy - about 4 minutes, stopping to scrape down the bowl a couple times.

Makes 1 1/2 cups of frosting (will frost 12 cupcakes).

Also, I absolutely loved using the decorator bottles.  It was so easy to use.. no mess, and an easy clean-up!  And I must say, I like anything that makes my life easier.  :)

Strawberries & Cream Filled Chocolate Crepes

This was my first time ever making crepes.  I have to admit, I was a little nervous.  Crepes were a bit intimidating to me!  They're so thin and delicate.  But this recipe that I made was surprising fast and easy as well as husband-approved!  I see many more crepe recipes in my future.  There are just so many different thing you can do with them.

These particular ones would make a great dessert (or fancy breakfast... *cough, cough*.. yes, I did have about 5 of them this morning) for your special someone on Valentine's Day!

Strawberries & Cream Filled Chocolate Crepes
recipe adapted from Gina's Skinny Recipes

• 1 cup all-purpose flour
• 2 tbsp unsweetened cocoa powder
• 1 tbsp powdered sugar
• 1 1/2 cup milk
• 2 large egg whites
• 1 large (whole) egg
• 1 tsp vegetable oil
• butter flavored cooking spray
• 1 bag of frozen strawberries (I used frozen because strawberries are not in season right now, so it's much cheaper.. otherwise I would use fresh)
• whipped topping
• chocolate syrup, for serving

Put flour, cocoa powder, powdered sugar, milk, eggs, and oil in a bowl and whisk until they're smooth and there are no lumps left.  Then heat a nonstick pan on medium-low heat (I used a 9 1/2 in. pan).  When hot, spray the bottom of the pan with the butter flavored cooking spray.  Pour about 1/4 cup of crepe mixture into the pan and swirl pan slightly to make crepe thin and smooth and so it covers the bottom of the pan completely.  Cook for about 1 minute or until the bottom of  the crepe is light golden brown.  Flip and cook the other side about 30 seconds to 1 minute or until light golden brown.  These do not take very long at all to cook, so pay attention!  Also, your first one may not turn out the best - don't worry, the rest of them will turn out great.  :)  Repeat with the rest of crepe mixture, spraying the bottom of the pan before you make each crepe.

When you're ready to serve, spoon roughly 2 tbsp of the whipped topping into the center of each crepe and then put some strawberries on top of that... however many your heart desires!  Then fold both edges of the crepe over the filling.  Gently flip over so the seam side is down.  Sprinkle lightly with powdered sugar and drizzle with chocolate syrup.  They are absolutely wonderful when served warm, but they're also good when they're not so warm (they tend to get cold fast).  ENJOY!

The great thing about these?  You can make the batter ahead of time, and just stick it in the fridge!  The batter can be refrigerated for up to 2 days.  Nifty!

Easy Oreo Truffles

I made these for Christmas and if you like Oreos, you're sure to love these!  I wanted an easy recipe, and I found this recipe on Kraft's website.  But I didn't want to use cream cheese.. so I kept on searching, and found the perfect substitute!  These little goodies remind me a lot of the cake balls that I have previously made.  I like the word 'truffles' better, though.. it's a little more classy, lol.

Now I really wish I had some Oreos and a big glass of milk!!

Easy Oreo Truffles
recipe from Bella's Bistro

• 1 package Oreos
• 1 can sweetened condensed milk
• Chocolate for dipping.  I used semi-sweet, but you can you whatever you want.  Milk chocolate, white chocolate, or dark chocolate.

Crush Oreos in a food processor or blender into fine crumbs.  Reserve about 1/4 cup (or a little less) of crumbs to use as a topping.  Pour crumbs into a large bowl and mix in sweetened condensed milk.  Combine thoroughly.

Place wax paper or parchment paper on a baking sheet.  Form mixture into balls, however big or small you would like them.  Mine made about 30 truffles.  Place them on the baking sheet and put into fridge or freezer for a few minutes so they can set.

Start melting your chocolate either using the microwave or a double boiler (I prefer the microwave).  Remove truffles from fridge or freezer and dip into chocolate one by one.  I used 2 toothpicks to do this, one to stick the truffle in the chocolate and the other to help me get it onto the wax paper.  Don't forget to shake off the excess chocolate!  Sprinkle reserved crumbs over the top of each truffle before dipping the next so it will stick to the chocolate.

Refrigerate when finished.  And devour.. yum.

 

White chocolate would be pretty, too.  Especially with the crumbs on top!  :)

My Grandma's Big Soft Ginger Cookies

These are hands-down my absolute favorite cookies in the world.  Ever.  These cookies remind me of my Grandma's house and I just love it.  They're tasty and sugary, and SOFT.  They're a good Christmas cookie because of the ginger taste, but heck, I would (and have) eat these all year round.

Although they tasted better when Grandma made them, but isn't that always how things go?  Anything tastes better when Grandma's (and mom's, too!) make them.  ;o)

Big Soft Ginger Cookies
recipe from my Grandma :)

• 3/4 cup butter
• 1 cup sugar
• 1 egg
• 1/4 cup dark molasses
• 3/4 tsp. cinnamon
• 2 1/4 cup flour
• 1 tsp. baking soda
• 1/2 tsp. ground cloves
• 1/4 tsp. salt
• 2 tsp. ground ginger
• Extra (white) sugar for rolling

Preheat oven to 350 F.

Beat butter & 1 cup sugar with mixer until fluffy.  Add egg and molasses, beat until combined.  Mix together dry ingredients, then add gradually to butter/sugar mixture.

One all combined, shape into 1-inch balls and roll in extra sugar.  Set on an ungreased cookie sheet and bake  about 10 minutes, or until brown and puffy.  Be very careful not to overbake!  Let stand for a couple minutes, then transfer to a wire rack.  Yields about 3 dozen.

Rolled in sugar!

With a combination of molasses, ginger, cinnamon, and cloves.. they're just so yummy.

Pumpkin Cupcakes with Cream Cheese Frosting

I was in the mood for something with pumpkin - it's one of my favorite things about this season!!  I found this recipe here and thought they looked too yummy to pass up.  I've made pumpkin cupcakes before, but I thought I'd try a recipe that was a little different.  I will definitely be making this one again.

Pumpkin Cupcakes
recipe from Tracey's Culinary Adventures

• 1 stick unsalted butter, room temperature
• 1 cup light brown sugar, packed
• 1/3 cup granulated sugar
• 2 cups cake flour (tip:  if you only have all-purpose flour on hand, you can substitute 1 cup minus 2 tablespoons all-purpose flour for 1 cup cake flour)
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/2 tsp salt
• 2 large eggs
• 1/2 cup buttermilk mixed with 1 tsp vanilla (tip: if you don't have buttermilk, mix 1/2 cup regular  milk with 1 1/2 tablespoons of white vinegar and let it sit for about 10 minutes)
• 1 1/4 cup canned, solid-packed pumpkin

Preheat oven to 350 F and line cupcake pans with 18 liners.

Beat butter and both sugars with a mixer on medium until fluffy, about 5 minutes.  Mix flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt into a separate medium bowl.

One at a time, add the eggs to the butter/sugar bowl and mix.  Alternate adding the flour and milk mixtures, beginning and ending with the flour.  Lastly, add the pumpkin and beat until smooth.

Fill cupcake liners until about 3/4 full.  Bake cupcakes about 25 minutes (or until a toothpick comes out clean).  Transfer cupcakes to a wire rack to cool before frosting.

Cream Cheese Frosting
recipe from Martha Stewart

• 2 sticks unsalted butter, room temperature
• 12 oz. cream cheese, room temperature
• 4 cups (1 lb.) confectioners' sugar
• 3/4 tsp vanilla extract

Beat butter and cream cheese with a mixer on medium until fluffy, about 2 minutes.  Reduce speed to low and add sugar, 1 cup at a time, and then vanilla extract.  Mix until smooth.

Refrigerate until needed (can be made up to 3 days in advance).  When ready to use, bring to room temperature and beat until smooth.  Makes about 4 cups.

S'mores Cupcakes

Graham crackers, chocolate, and marshmallows... the perfect combination!  I saw this recipe on Bakerella and knew I had to try this one out.  They looked amazing!  And trust me, they are.  One of these and a big, cold glass of milk had me satisfied!  I've been in the baking mood, and I was bound and determined to bake something that made my sweet tooth happy.  I'm proud to say they turned out pretty darn well, too!

 Cupcakes
recipe by Bakerella

• 1 1/2 cup all-purpose flour
• 1 1/2 cup sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 3/4 cup unsweetened cocoa
• 3/4 cup graham cracker crumbs
• 1 cup milk
• 2 eggs
• 2 tsp vanilla extract
• 1/2 cup oil
• Bag of jumbo marshmallows

Graham Cracker Crumb Topping

• 1/2 cup brown sugar
• 1/2 cup graham cracker crumbs
• 1/4 cup butter, melted

Chocolate Ganache

• 4 oz. semi-sweet chocolate
• 4 oz. heavy cream

Preheat oven to 350 F.

In a bowl, mix the flour, sugar, baking powder, and baking soda.  Separate the mixture in half, into two bowls.

Stir cocoa into one bowl and the graham cracker crumbs into the other.
Add 1/2 cup milk, 1 egg, 1 teaspoon vanilla, and 1/4 cup oil to the cocoa mixture and beat until combined.
Repeat, adding the same ingredient to the graham cracker crumbs bowl.

Now to make the graham cracker crumb topping! Mix the brown sugar and graham cracker crumbs into a small bowl and  pour in the melted butter.  Stir until combined and crumbly.

Pour a little graham cracker cake batter into your baking cups and then sprinkle the topping mixture lightly on the surface.  Place a marshmallow half on top and then cover the marshmallow with the chocolate cake batter until it's about 3/4 full.  Sprinkle more of the topping mixture over it.

Bake the cupcakes for about 15 minutes.  This recipe made about 16 cupcakes for me.  Let the cupcakes cool and then top with the chocolate ganache.

Now you may devour them.  :)

Cherry Turnovers - The Easy Way!

I had some leftover cherry pie filling from when I made those cheesecakes, so what better thing to make than cherry turnovers?  Now you can get all fancy and make homemade pastry dough and all that jazz, but I decided to make them the easy way.  Simple AND delicious.  I like simple, especially when it's 9pm and all I want to do it stuff my face with cherry turnovers.  I don't like waiting.  ;)  This recipe makes 4 turnovers.

Cherry Turnovers

• 1 (8 oz) package refrigerated crescent rolls
• 1 cup cherry pie filling (or a small can)
• 1/2 cup confectioners' sugar
• 1 tbsp milk

Preheat oven to 375 F.

Separate dough into the 8 triangles.  Now you're going to make 4 squares; take 2 triangles and press the seams together to form a square.  Put about an 1/8 cup of pie filling into the center of each square.  Fold to make triangles and pinch together edges to seal -- you don't want the filling to leak out!  Place on ungreased cookie sheet and bake for 10-15 minutes, or until golden brown.

For the glaze, mix together confectioners' sugar and milk, then drizzle over the turnovers.  You can even add a little vanilla (or cinnamon!) to make the glaze a bit more exciting!  Serve the turnovers while they're still warm!

And, of course, you can use whatever filling you want.  I've also made these using sauteed apples and blueberries!  Or you can do strawberries, peaches, even chocolate (naughty!)... whatever strikes your fancy.  :)

Mini Cheesecakes with Vanilla Wafer Crust

I made these for Father's Day this past year, and I also just made them again for Thanksgiving.  I'm pretty proud of myself for this one.  I've never made cheesecake before, so I was a little nervous about how they'd turn out, but they were great!  They would be good to bring to parties, potlucks, wedding or baby showers.. anything, really!  And they're already in single servings which makes them so easy.  Okay, let's start with the crust..

Vanilla Wafer Crust

• Foil cupcake liners
• 1 1/2 cup crushed vanilla wafers 
• 1/3 cup sugar
• 6 tbsp butter
• 1/2 tsp cinnamon

Preheat oven to 375 F.

Mix all ingredients together until crumbly.  Press into each cupcake liner to make a small crust for your cheesecakes.  Bake for 6-8 minutes.  This would be great for a full-sized crust for your favorite pie, too!  I just love vanilla wafers.

Mini Cheesecakes
recipe by Bakerella

• 2 (8 oz) packages cream cheese, room temperature
• 3 eggs
• 3/4 cup sugar
• 1/2 tbsp lemon juice
• 1 tbsp vanilla

Mix all the ingredients together, then spoon approximately 3 tablespoons of the mix into each cupcake liner, over the baked crust.  You'll want them to be fairly full because they will sink down once they cool.. making a perfect little well for the toppings.  Bake at 375 F for 20-30 minutes, or until a toothpick comes out clean.  When they're done, put them on a cooling rack to cool completely.  I suggest to chill in the fridge for a few hours before topping and serving them.

You can be creative and top them with whatever you want:  chocolate, caramel, turtle topping, cherry, blueberry, sweetened whipped cream and strawberries, canned pie filling, fresh fruit... totally your choice.  I did half of mine with cherry pie filling and the other half with chocolate ganache and strawberries!  They were a hit!

Warm Berry Crumble

I made this berry crumble snack (or if I put ice cream on top, would it be a dessert?) after dinner one night.  It's very tasty and fairly healthy, unless you pile on the ice cream like me, heh.  This recipe serves 6 people.

Warm Berry Crumble
recipe from Rachael Ray 

• 1 1/2 cup sliced almonds, slightly crushed
• 2/3 cup quick-cooking oats
• 1 tbsp and 2 tsp sugar
• A big pinch of cinnamon
• A pinch of nutmeg
• 4 tbsp butter, softened
• A couple drops of vanilla extract (optional)
• 1 (12 oz) bag frozen raspberries, thawed
• 1 (12 oz) bag frozen blueberries, thawed
• 1 tbsp cornstarch

Preheat oven to 375 F and grease 6 seven-ounce ramekins.  

For the topping-- combine almonds, oats, 2 tsp sugar, and spices in a bowl.  Add the softened butter and, with a fork, rub the butter into the mixture until coarse crumbs are formed.  Set aside, now onto the filling!

For the filling-- pour the berries into a strainer over a large bowl so the bowl catches the juices.  Add 1 tbsp sugar and cornstarch to the juices and mix until dissolved.  Gently fold the berries back into their juices, then divide the mixture among the greased ramekins.  Top each ramekin with the crumb topping mixture.  Place the ramekins on a baking sheet line with foil and bake 20-25 minutes, until bubbling hot and the top is golden.  When it's done, allow to cool for about 10 minutes.  And of course I think it's even better when you add a scoop of vanilla bean ice cream on top!  Delicious!

Red Velvet Cake Balls

I absolutely love Bakerella's website and when I came across the recipe for these, I just had to try them!  I cannot stay away from red velvet, or chocolate for that matter.  I have such a sweet tooth for both!  And of course if you don't want red velvet you can come up with any cake/frosting mixture you want.  There are so many combinations you could try.  

Red Velvet Cake Balls
recipe from Bakerella

•  1 box red velvet cake mix
•  1 container cream cheese frosting (16 oz)
•  1 package chocolate almond bark (regular or white, whatever you prefer)
•  wax paper

My batch made about 55 cake balls.

Bake the cake according to the directions on the box, using a 13x9 cake pan.  After the cake is done, let it cool completely.  Then crumble it into a large bowl.  Mix it with the container of cream cheese frosting -- I used my hands for this, it's messy but so much easier to get it mixed thoroughly.

Next, hand roll the cake/frosting mixture into little balls, about quarter-sized or a little bigger, and set them on a cookie sheet.  Put them in the fridge for several hours (even better to leave them in the fridge overnight).  You want them to be firm so they don't fall apart when you dip them in the chocolate.

After they've gotten nice and firm, melt the almond bark in the microwave -- or you can use a double boiler -- roll the balls in the chocolate and place them on the wax paper until the chocolate coating has dried and hardened.  I found the easiest way to dip them was to use a spoon to dip and roll them in the chocolate, then I tapped the spoon against the side of the bowl to get any extra off.  Also, the almond bark thickens fast so I only melted a few blocks of it at a time.

They are a little time-consuming, but definitely worth it.  They are delicious and would be so fun to take to a party, potluck, or get-together!