Super Soft Spumoni Pudding Cookies

Super Soft Spumoni Pudding Cookies

Ingredients

2 ¼ cups flour
1 tsp baking powder
1 tsp baking soda
1 package of instant Pistachio pudding mix (3.4 oz)
1 cup butter (room temp)
¾ cup sugar
1 ½ tsp almond extract
2 eggs (room temp)
1 package of chocolate chips
20 maraschino cherries (diced)

Directions

Preheat oven to 350 F.

In a standing mixer, cream together the butter and sugar for about 2 minutes. Add the eggs one at a time while mixing. Add the extract.

In a separate bowl, whisk together the dry ingredients: flour, baking powder, baking soda, pudding mix.

Add this to the mixer slowly while continuously blending for couple minutes.

Once the mixture is well blended, stir in the chocolate chips and diced cherries until incorporated throughout the cookie dough.

Line baking sheets with parchment or slipmats, and drop cookie dough by the rounded tablespoon onto the sheets.

Bake for 8-10 minutes. The centers will be soft. Don’t over bake. Let them cool on the sheets for about 5 minutes before transferring to a wire rack.

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Chocolate Cream Cheese Frosting

Chocolate Cream Cheese Frosting

Ingredients

5 (8 oz) packages of cream cheese, room temperature
2 ½ cups unsalted butter, room temperature
10 cups powdered sugar
5 tsp vanilla extract
cup dark cocoa powder
1 oz black food color (use up to 1 oz.) (optional)

Directions

In a standing mixer, use the paddle attachment and beat the cream cheese until smooth.

Add the butter and mix for 1 minute until combined.

Add in the vanilla, and gradually the powdered sugar, and mix until fully combined, scraping down the sides of the bowl as needed.

Add the cocoa powder, and desired amount of optional food coloring, and mix until combined.

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5 Layer Black Velvet Cake

5 Layer Black Velvet Cake

Ingredients

5 cups flour
3 cups sugar
4 tbsp dark baking cocoa
2 tsp baking soda
2 tsp salt
3 cups vegetable oil
2 cups buttermilk
4 eggs
1 oz black food coloring (up to 1 oz)
2 tsp white vinegar
2 tsp vanilla

Directions

Preheat oven to 350 F.
Grease and flour 5 round cake pans (8 and/or 9 inch pans)

In a large bowl, combine all the dry ingredients; flour, sugar, cocoa, baking soda, salt.

In a standing mixer, add all the wet ingredients: oil, buttermilk, eggs, food color, vinegar, and vanilla. Mix on low until blended.

Gradually add the flour mixture, and beat on medium speed for 2 minutes.

Pour evenly into pans, and bake for 23-25 minutes, or until center is baked.
Cool 10 minutes in pan, then transfer to wire racks to cool completely before frosting.

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Banksy Brownies

Banksy Brownies

Ingredients

1 box Brownie mix
cup oil
¼ cup water
3 eggs
8 oz package of cream cheese (room temp)
cup sugar
½ tsp almond extract
Black and red decorative food gel

Directions

Preheat oven to 350 F and grease a 13×9 baking dish.

Mix together the brownie mix, oil, water, and 2 eggs until completely combined.
Pour into the baking dish.

Beat the cream cheese in a bowl until creamed, then add 1 egg, sugar, and almond extract until completely mixed. Pour on top of the brownie mix and smooth it all over top.

Using a fork or knife, drag it through the cream cheese layer to make lines with the brownie mix. Bake for 35-40 minutes.

Once it’s cooled, use the decorative gels to recreate your favorite Banksy art.

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Devil’s Food Peanut Butter Swamp Monster Cookies

Devil’s Food Peanut Butter Swamp Monster Cookies

Ingredients

1 cup butter, room temp
¾ cup brown sugar
¼ cup granulated white sugar
1 box of Devil’s Food pudding mix (3.4 oz)
2 eggs
2 ¼ cups all purpose flour
1 tsp baking soda
1 tsp Vanilla extract
1 bag of peanut butter chips
1 cup green candy melts
1 box of decorative candy eyes

Directions

Preheat the oven to 375 F.

Using a mixer, cream the butter and sugars together. Continue to mix while adding the pudding mix, eggs, vanilla, and baking soda until creamy.

Continue to mix while slowly adding in all the flour.

Once all ingredients are incorporated, and the entire bag of peanut butter chips and stir until even spread throughout the dough.

Transfer dough by the rounded tablespoonfuls and plop onto a baking sheet (or several.)

Bake for 8-10 minutes (oven times vary.) Let them cool before transferring to wire rack.

While the cookies cool, melt the green candy melts either in a double boiler, or microwave (follow instructions on bag.)

Using a fork, paint the melted candy on top of the cookies at random, or drip it all over the cookies. Then immediately add the decorative candy eyes onto the melted candy. Let dry, or not, and then EAT THEM ALL.

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Vanilla Pudding Sprinkle Cookies

Vanilla Pudding Sprinkle Cookies

Ingredients

2 cups all purpose flour
¾ cup granulated white sugar
¾ cup butter (room temperature)
1 egg
1 tsp baking soda
½ tsp salt
1 tsp vanilla extract
1 box of instant Vanilla pudding (3.5 oz)
½ cup sprinkles

Directions

Preheat your oven to 350, and line a baking sheet(s) with a slip mat or parchment paper.

In a standing mixer, beat the butter and sugar for 2 minutes on medium speed. Add the egg, baking soda, salt, and vanilla extract, and mix until combined. Add the pudding mix and mix that until combined.

Turn the mixer speed to low, and add in the flour until combined. Scrape the sides of the bowl down if needed. Once combined, add the sprinkles until incorporated throughout.

Scoop the mixture into about a tablespoon size ball and plop the dough onto the parchment about 2 inches apart. Bake for about 10 minutes (oven times will vary.)

Allow the cookies to cool for a couple minutes on the pan before transferring to a wire rack to cool completely.

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Kahlo Inspired Fruit Salad

Kahlo Inspired Fruit Salad

Ingredients

4 cups watermelon (about half of a small watermelon)
1 papaya
1 mango
1 pineapple (or baby pineapple)
2 bananas
¾ tbsp cinnamon
Optional
toasted coconut (for topping)
chili powder (for topping)

Directions

Cut the watermelon, papaya, mango, pineapple, and bananas into bite size pieces. Combine them all in a large bowl.

Toss with the cinnamon until evenly distributed.

Serve with optional toasted coconut flakes and chili powder.

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Polka Dot Cheesecake

Polka Dot Cheesecake

Ingredients

Crust:
1 ¼ cups Graham cracker crumbs
2 tbsp sugar
¼ cup melted butter
Filling:
16 oz cream cheese (room temperature)
2 eggs
½ cup sugar
cup sour cream
1 tsp vanilla extract
4 food coloring gels

Directions

In a medium bowl, mix together all the crust ingredients until combined, dump into a springform pan or pie plate and use your fingers to press the crust into shape.

Place in the freezer for 10-15 minutes.

Preheat the oven to 325.

In a stand mixer, whisk the cream cheese for a couple minutes then slowly add in the sugar, and one egg at a time until blended. Then add in the sour cream and vanilla and blend until smooth.

Pour about 3/4 of the batter onto the crust, reserving the rest of the batter into 3 or 4 small bowls to mix in colors.

In the small bowls, add your desired food colors to each. To create the polka dots, spoon the batter into piping bags with a frosting tip adhered, or a ziplock bag with a tiny hole cut at the tip to create the dots.

Dot the colorful cheesecake batter onto the cake using the piping bags.

Bake for 1 hour, then turn the oven off and let it rest in the oven for 1 more hour.

Refrigerate for 8-24 hours.

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Pumpkin Cheesecake Truffles

Pumpkin Cheesecake Truffles

Ingredients

1 box of Yellow Cake Mix
1 can of Pumpkin Pie filling
1 tbsp pumpkin pie spice
2 tsp cinnamon
8 oz block of cream cheese
1 bag of white chocolate chips
15 drops of yellow or orange food coloring
1 handful of chocolate chips
food decorating gel, black

Directions

Preheat the oven to 350. Mix the cake mix, pumpkin pie filling, pumpkin pie spice, and cinnamon until completely blended. Do not add any other ingredients listed on the box.
Bake for 25-28 minutes. While this is baking, leave the cream cheese out to soften.

Let the cake cool after it’s completely baked. Once cool, break it apart and put into a mixing bowl. Leave out any hard crusty bits. Add the cream cheese to the mixing bowl and blend together until it’s an even consistency.

Roll the dough into little balls, about one inch or so.

To create the pumpkin style, place your finger on the top of the ball, and with your other hand, push a chopstick/toothpick/butter knife vertically into the ball to create a simple line. Do this all around the cake balls.

Prep a pan with parchment paper.

Melt the white chocolate chips in a microwave safe bowl on 50% power for 30 seconds. Stir, and repeat until the chocolate has a smooth consistency. Once it’s ready for dipping, add food coloring.

Next, dip the balls one at a time into the chocolate, spooning the chocolate over, and then lift them out with a fork, letting the excess drip off. Place them onto the parchment to dry. Before they dry, add a chocolate chip on top as a decorative pumpkin stem.

Let them dry at room temperature, or faster in the fridge. Once dry, you can decorate them with dots using the decorative food gel.

They will keep for 2 weeks in an airtight container in the refrigerator.

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Art Inspired Pink Chocolate Chip Shortbread Cookies

Art Inspired Pink Chocolate Chip Shortbread Cookies

Ingredients

1 ¼ cups flour
½ tsp baking soda
½ tsp salt
½ cup unsalted butter (softened)
½ cup sugar
1 egg
½ tsp vanilla extract
8 drops of neon pink food coloring
¾ cup chocolate chips

Directions

Preheat oven to 350 F, and line 2 baking sheets with parchment paper.

In a bowl, mix flour, baking soda, and salt.

In another large bowl, or standing mixer, beat butter and sugar until light and fluffy. Add egg and vanilla extract and beat until blended. Add food coloring and beat until desired hue is reached.

Continue to beat while slowly adding the flour mix. If needed, add more food coloring.

Fold in chocolate chips.

Drop tbsp size batter onto the prepared cookie sheets, about 2 inches apart.

Bake for 8-10 minutes.

After pulling them from the oven, push more chocolate chips into the cookies to create more of a “Dots Obsessed” look, if desired.
Let them rest for 2 minutes, then transfer to cooling rack.
They can be stored for up to 2 weeks in air tight container.

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