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Chocolate Chip Red Velvet Whoopie Pies

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Chocolate Chip Red Velvet Whoopie Pies

Chocolate Chip Red Velvet Whoopie Pies

  • 1 Package red velvet cake mix (regular size)
  • 3 Large Eggs, room temperature
  • 1/2 cup canola oil
  • 2 teaspoons vanilla extract
  • 8 ounces cream cheese, softened
  • 1/2 cup butter, softened
  • 2 cups confectioners' sugar
  • 1 cup (6 ounces) miniature semisweet chocolate chips

  1. Preheat oven to 350°. In a large bowl, combine cake mix, eggs, oil and extract; beat on low speed 30 seconds. Beat on medium 2 minutes.

    Cut a 1/2-in. hole in the tip of a pastry bag or in a corner of a food-safe plastic bag. Transfer dough to bag. Pipe 1-1/2×1-in. hearts onto parchment paper-lined baking sheets, spacing hearts 1 in. apart.

    Bake until edges are set, 6-8 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.

    For filling, in a large bowl, beat cream cheese and butter until blended. Gradually beat in confectioners’ sugar until smooth. Stir in chocolate chips. Spread filling on bottoms of half of the cookies. Top with remaining cookies. Refrigerate leftovers.

Nutrition Facts

1 whoopie pie: 267 calories, 16g fat (6g saturated fat), 44mg cholesterol, 194mg sodium, 30g carbohydrate (23g sugars, 1g fiber), 2g protein.

Raspberry Sorbet Rosé Float

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Raspberry Sorbet Rosé Float

Raspberry sorbet topped with bubbly rosé makes for a deliciously sweet and beautiful pink cocktail, perfect for happy hour, cocktail hour or dessert! – Whitney Bond –

  • 1 pint raspberry sorbet
  • 1 bottle (750 ml) sparkling rosé

  1. 1-Add two scoops of raspberry sorbet to a stemless wine glass.

    2-Pour approximately one cup of sparkling rosé over the raspberry sorbet in the wine glass.

    Pour approximately one cup of sparkling rosé over the raspberry sorbet in the wine glass.

Raspberry Sparkle Tea Sandwich

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Raspberry Sparkle Tea Sandwich

For Tea Time on Valentine’s Day.  Sweetology

  • 1 Your favorite bread cut into desired shapes
  • 1 Cream Cheese, softened
  • 1 Raspberry Preserves
  • 1 Fresh, cleaned raspberries
  • 1 Crystal Sugar Sprinkles

  1. Combine cream cheese and raspberry preserves. I used 6 oz cream cheese to 3 tablespoons raspberry preserves. Spread over bread and top with fresh raspberries.

    Next, sprinkle with crystal sugar sprinkles!

Champagne Moscow Mule

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Champagne Moscow Mule

This Champagne Moscow Mule cocktail is definitely going to get the party going…and keep it going as long as the champagne keeps pouring! ManTitlement

  • 1 Vodka
  • 1 Champagne
  • 1 Fresh Lime Wedge
  • 1 Ginger Liquor
  • 1 Ice
  • 1 Fresh mint leaves

  1. Combine Vodka, Ginger Liquor in a cocktail shaker with ice. Shake, shake, shake until the cocktail shaker feels frosty. Strain into your glass (preferably copper) and top with champagne or sparkling wine. Garnish with Fresh lime wedges &  Fresh Mint Leaves

Raspberry Chocolate Kiss Cocktail

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Raspberry Chocolate Kiss Cocktail

This raspberry chocolate kiss cocktail, from chef Michael Schulson, is the perfect addition to your Valentine’s Day celebration. Martha Stewart Living

  • 1/4 cup Mint-Infused Simple Syrup, plus more for rim
  • 10 units raspberries
  • 2 tbsp Cranberry Juice
  • 3 units chocolate cookies, finely crushed, such as Nabisco Famous Wafers
  • 1/4 cup Vodka
  • Ice Cubes

  1. 1. Fill a shallow dish with enough simple syrup to just cover the bottom. Place crushed cookies into another shallow dish. Invert a martini glass into simple syrup and then immediately into crushed cookies to coat the rim of the glass.

    2. Place raspberries in a cocktail shaker; crush with a muddler. Add simple syrup and muddle again. Add vodka and cranberry juice; fill shaker with ice. Shake well until chilled. Strain into prepared martini glass. Serve immediately.

Raspberry Macarons with Lemon Buttercream

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Raspberry Macarons with Lemon Buttercream

These sweet raspberry macarons filled with a tart lemon filling are the first macarons. The macarons shell is made with freeze dried raspberry powder for real raspberry flavor, plus some more on top as garnish. The simple and zesty lemon filling perfectly complements the sweet macaron shells. Tatyana’ s Every Day Food

For the Macarons

  • 110 grams almond flour
  • 200 grams confectioner's sugar
  • 10 grams freeze-dried fruit powder, plus more for decorating
  • 100 grams aged egg whites, or at room temperature
  • 50 grams white granulated sugar
  • food coloring paste

For Buttercream:

  • 1 Lemon zest from 1 lemon
  • 2 tbsp lemon juice
  • 3/4 cup butter, softened at room temperature
  • Confectioner's sugar
  1. I’ve read multiple recipes that ask for aged egg whites, some for up to 3 days. I’ve tried the recipe with fresh egg whites brought up to room temperature and aged ones and didn’t see a big difference. I think the most important part is that they are not cold and straight out of the refrigerator!

  2. I’ve pre-measured all my ingredients using a digital kitchen scale. Place a bowl onto your scales, tare the weight, which will set the scale to zero and sift the flour into the bowl. Discard any large pieces that didn’t pass through.

  3. For the berry flavor in this recipe, I’m using freeze-dried fruit, which I found at Trader Jo’s. Simply place the berries into a food processor, pulse for a few seconds and sift through fine mesh strainer
  4. Now, I’m going to place my egg whites into my mixer bowl and add my sugar. Turn your mixer on high and whisk until stiff peaks form. (turn the bowl over, egg whites should not move)!
  5. Sift into a large bowl the flour, confectioner’s sugar and fruit powder. Gradually fold in the flour into the egg whites. Mixture needs to have a specific consistency. Not too thick or too thin, should fall off of your spatula in a ribbon.
  6. I’ve lined 2 baking sheets with parchment paper and preheated my oven to 300F. The first time I made these cookies, I set my oven to 325F and they started to burn. Watch your cookies when they’re in the oven and open the door if you think you see any color on them!
  7. Transfer batter into a pastry bag tipped with a round tip. If you have the time, you can draw circles on the back of the parchment paper to use as guides. Otherwise, just freehand it!
  8. Pipe onto your parchment paper. Tap pan multiple times to release any air bubbles. Then, let pan stand for 1 HOUR (very important, do not skip this step!) to form a thin film over the top.
  9. I bake my cookies for 15 minutes.
  10. Once you take them out, let them stand for a few minutes before removing them. Let them cool completely before filling.
  11. For filling: Whisk the butter in medium-sized mixing bowl for a few minutes until fluffy. Add lemon zest, lemon juice, and confectioner’s sugar until buttercream is the right consistency. Pipe onto one cookie, top with another.

Raspberry Cheesecake Brownies

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Raspberry Cheesecake Brownies

Dessert Heaven! Delish

  • 1 box fudgy brownie mix, plus ingredients called for on box
  • 2 blocks cream cheese, softened
  • 1 cup sugar
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • pinch of kosher salt
  • 1 tbsp sugar
  • 2 tbsp water
  1. Preheat oven to 350º and line a 9-x-13″ pan with foil. Spray foil with cooking spray
  2. Prepare brownie mix according to package directions and pour batter into prepared pan.
  3. Prepare cheesecake mixture: In a large bowl, beat cream cheese and 1/2 cup sugar until fluffy. Add eggs, vanilla, and salt and beat until combined.

  4. Pour cheesecake mixture over brownie batter and set aside.

  5. Make raspberry sauce: In a small saucepan over medium-low heat, combine raspberries, remaining 1 tablespoon sugar, and water. Cook, stirring occasionally, until raspberries are broken down, 8 to 10 minutes. Strain seeds through a fine-mesh strainer.
  6. Dollop raspberry sauce all over cheesecake mixture and swirl with a toothpick or wooden skewer.
  7. Bake until edges are set and center of cheesecake mixture is only slightly jiggly, 35 to 40 minutes.
  8. Let cheesecake brownies cool completely in pan.
  9. Slice and serve.

| Jessica Alba Wallpapers |

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Jessica Marie Alba is an American actress and businesswoman. She began her television and movie appearances at age 13 in Camp Nowhere and The Secret World of Alex Mack (1994), but rose to prominence at 19 years old as lead actress in the television series Dark Angel (2000–2002), for which she received a Golden Globe nomination.

Love Potion #9 Martini (Triple Berry Martini)

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Love Potion #9 Martini (Triple Berry Martini)

The perfect Valentine’s Day cocktail! This triple berry martini is SO cute for Valentine’s Day or as a Bridal Shower Cocktail! The Cookie Rookie

  • 1 cup pomegranate juice
  • 3 ounces (2 shot glasses) strawberry vodka (I love Strawberry Basil Vodka from Pearl )
  • 3 ounces (2 shot glasses) Chambord Black Raspberry Liqueur
  • 2 units small chunks dry ice (Read How to Safely handle Dry Ice Notes)
  • 2 units strawberries cut into hearts, for garnish (optional)

  1. 1-In a cocktail shaker, combine the pomegranate juice, vodka, and Chambord. Shake to combine.

    2-Place 1 chunk dry ice into the bottom of each glass.

    3-Pour the martini over the a very small piece of dry ice.

    4-Garnish with skewered strawberry hearts if desired. Pretty cute 🙂

    5-Wait 5-10 minutes for the dry ice to dissolve (and enjoy the fun show!) before drinking.

    Enjoy!

    NOTE: DO NOT ingest the dry ice cubes. wait until they have dissolved before sipping.

DISCLAIMER: You CANNOT drink the dry ice! Dry Ice is super simple to use in cocktails like this, but proper handling is VERY important. You do not want to actually swallow the dry ice, so you use really small chunks and make sure they’re at the bottom of your drink and fully dissolved before sipping. It takes about 5-10 minutes for a small piece to dissolve. DO NOT INGEST THE CUBES! 🙂

Red Velvet Small-Batch Cupcakes

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Red Velvet Small-Batch Cupcakes

Made in a Toaster Oven! – Bigger Bolder Baking 

  • 1/2 cup plus 2 tbsp (3oz/85g) all purpose flour
  • 1/4 cup plus 2 tbsp (3oz/85g) granulated white sugar
  • 1 teaspoon cinnamon
  • 1 tbsp unsweetened cocoa powder
  • 1/4 teaspoon generous baking soda
  • 1/2 teaspoon salt
  • 1 egg , at room temperature
  • 1/4 plus 2 tbs vegetable or canola oil
  • 4 tbsp buttermilk
  • 1 teaspoons red food coloring (good quality)
  • 1/2 teaspoon vanilla extract

  1. 1-Preheat the toaster oven or regular oven to 350oF (180oC)

    2-Line a small cupcake tray with 4 cupcake liners*

    3-Sift the flour, sugar, cinnamon, cocoa, baking soda and salt into a large bowl. Whisk the ingredients together by hand

    4-In another bowl, combine the buttermilk, oil, eggs, vanilla and red food coloring. (add more red food coloring if you want a darker color)

    5-Add the wet ingredients to the dry and GENTLY mix the batter just to combine. Do not over mix or beat as this cake can toughen up

    6-Pour the batter almost to the top into the prepared cupcake pan and bake for 12 to 15 minutes, or until they are firm in the middle and don’t appear damp. This recipe bakes fast.

    7-Once baked, take them out of the tin and cool on a baking rack until cold.

    6-Decorate them with some cream cheese frosting.

    9-Store the cupcakes at room temperature for up to 3 days. Once decorated store the cupcakes in the fridge. Let them reach room temperature before eating.

You can make a replacement for buttermilk by mixing 1 cup of milk with 2 tablespoons of lemon juice. let it sit for 30 minutes at room temperature, then use.

if you don’t have a small cupcake tray use silicone cupcake liners. 
This cake cooks fast so check if after 12 minutes. You don’t want to overcook it.

Conversation Heart Cheesecakes

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Conversation Heart Cheesecakes

A sweet Valentine’s Day dessert.  This Valentine’s Day tell your sweethearts how you feel by adding personalized messages to brightly colored, rich and creamy, Conversation Heart Cheesecakes.  Hungry Happenings

Crust

  • 1 cup graham cracker crumbs 15 squares
  • 1 pinch of cinnamon
  • 4 tbsp 1/2 stick butter, melted

Cheesecake

  • 16 ounces 2 blocks cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 1 pint 16 ounces sour cream
  • 1 teaspoon vanilla extract
  • food coloring – pink purple, blue, green, yellow, and red

  1. 1-Fill a roasting pan with enough water to come half way up the sides of the silicone heart molds.

    2-Set pan in oven.

    3-Heat oven to 325 degree Fahrenheit.

    4-Mix together the graham cracker crumbs, cinnamon, and melted butter.

    5-Equally divide the crumbs among 18 heart shaped silicone mold cavities.

    6-Press the crumbs into an even layer and refrigerate until needed.

    7-Beat cream cheese until creamy and smooth.

    8-Add sugar and beat until incorporated.

    9-Beat in eggs then add sour cream and vanilla and mix just to combine.

    10-Equally divide batter into 6 bowls.

    11-Color one bowl of filling pink,another lavender, yellow, orange, green, and blue using food coloring.

    12-Equally divide each color of filling among 3 heart cavities.

    13-Bake cheesecakes in a water bath for 18-24 minutes until the edges look set but the center is jiggly but not wet.

    14-Remove from oven and water bath and allow to cool at room temperature for an hour.

    15-Freeze for at least two hours then remove and un-mold.

    16-Paint conversation heart phrases onto the tops of the cheesecakes using red food coloring.

Supplies Needed:

stand mixer or a mixing bowl and hand held mixer
rubber spatula
3 Wilton Heart Shaped Silicone Molds
fine tip paint brush (new or food only brush)

roasting pan big enough to fit your heart shaped molds.

You will need a water bath to bake your cheesecakes, so either place your roasting pan in the oven filled with enough water to go half way up the sides of your heart molds and allow the water to heat along with the oven or bring some water to a boil in a tea pot or the microwave then pour it in the bottom of the pan.

My roasting pan has a flat rack that fits inside. I set two heart molds on the rack, filled them, then used the handles to help me lower the molds into the hot water.

After the cheesecakes bake it’s so easy to lift them out and cool on the rack.

Use a roasting pan with a removable rack to make it easier to remove cheesecakes.

You can set your heart molds in your roasting pan, then carefully pour boiling water around the heart molds.

If baking tiny cheesecakes, bake for 10-14 minutes.

If you bake one large heart shaped cheesecake, it should take between 42-50 minutes.

Remove from freezer, uncover, then push on the underside of each heart mold, releasing the cheesecakes.

Carefully lift them out of the mold. If they don’t pop right out, you need to freeze them longer.

To add the conversation heart phrases, squeeze a few drops of red food coloring into a small bowl. Use a fine tip paintbrush to paint the words onto each cheesecake heart.

Dessert Recipes | Valentine’s Day

 

Dessert Recipes | Valentine’s Day

Gingery Shrimp Salad Bites

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Gingery Shrimp Salad Bites

Pick up inexpensive Chinese soup spoons at Asian markets, or serve on rice crackers or in hollowed-out pieces of cucumber. The chives, an optional sixth ingredient, perk up the look but aren’t crucial to the flavor.

  • 2 teaspoons dark sesame oil, divided
  • 8 ounces peeled and deveined medium shrimp
  • 2 teaspoons minced peeled ginger
  • 2 teaspoons kosher salt
  • 2 tbsp canola mayonnaise
  • 1 teaspoon Sriracha
  • 32 1 1/2 inch chive pieces (optional)

  1. Step 1

    Heat a skillet over medium-high heat. Add 1 1/2 teaspoons oil; swirl. Add shrimp; sauté 2 minutes. Add ginger and salt; sauté 2 minutes or until done. Cool slightly. Coarsely chop.

    Step 2

    Combine mayonnaise, Sriracha, and remaining 1/2 teaspoon oil. Add shrimp; toss to coat. Spoon about 1 tablespoon shrimp mixture into each of 16 Chinese soup spoons; top each with 2 chive pieces, if desired.

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