Chocolate Cupcakes W/ BlackBerry Jelly ButterCream Frosting

Chocolate Cupcakes W/ BlackBerry Jelly ButterCream Frosting

Red Velvet Cake Pops w/ Pink Chocolate Frosting

Red Velvet Cake Pops w/ Pink Chocolate Frosting

3 X 9 cake pan)

cook time-60 min

Ingredients:

3- 16 oz chocolate chips ( PINK)

2 cups all-purpose flour

1 teaspoon of baking soda

1 teaspoon of baking powder

1 teaspoon of salt

2 cups sugar

1 cup vegetable oil or canola

2 eggs

1 cup buttermilk

2 teaspoon of vanilla extract

1-2 oz. red coloring depends how deep you want the color

1 teaspoon of white distilled vinegar

½ cup of prepared plain hot coffee (don't skip this ingredient)

Wax paper

Directions:

place cake mix in your 13 by 9 cake pan
After cake is cooked and cooled completely, crumble into large bowl.

Mix thoroughly  (It may be easier to use fingers to mix together, but be warned it will get messy.)

Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper which I used)

Chill for several hours. (You can speed this up by putting in the freezer.)

Melt Pink chocolate in microwave per directions on package.

Insert stick then roll balls in pink chocolate and stand in pop try until firm.

 tap off extra.)

Enjoy~ Catherine

Red velvet had to be number one on the list of cake pop recipes, because, really, who doesn't love red velvet? These cake pops are sure to be a hit!

Snow Ball Powdered Greek Cookies

Snow Ball Powdered Greek  Cookies

Serve- 8-10 Cook Time-15-20 min

Oven- 350 degrees

Ingredients:
2 sticks of butter (room temperature) 
3/4 cup granulated sugar
1 tablespoon vanilla
1 teaspoon ground cinnamon
1 3/4 cups all-purpose flour (if dough seems too wet add an extra tablespoon or two)
1 cup powdered sugar
Note (If dough is too dry and crumbles 1 beaten egg can be added)

Directions;
Heat oven to 350°F. Combine room temperature #butter and granulated sugar in large bowl. With an electric mixer, beat on medium speed until mixed well. Add vanilla, and cinnamon until combined. Reduce speed and gradually add#flour and mix on low until #dough forms. If dough seems too wet, add an extra tablespoon or two of flour.

Roll dough into 1 1/2-inch size balls. Place balls onto parchment paper on a#cookie sheet. Bake for about 15-20 minutes or until cookies turn slightly golden brown but don’t over cook, Remove cookies from cookie sheet to a cooling rack. Cool for a minute or two. Place powdered sugar in a bowl and roll the warm cookies in the powdered sugar. Set cookies aside to cool and then roll once more in powdered sugar. .Enjoy my #recipe

Chewy Chocolate Chip Cookies

Chewy Chocolate Chip Cookies

Ingredients;

          2 cups + 2 tablespoons all-purpose flour

          1 tsp.  Baking soda

          2 tsp. baking powder

          ½ teaspoon salt

          1 ½ sticks (6 oz) butter, melted and cooled

          1 cup brown sugar, lightly packed)

          ½ cup granulated sugar

          2 large eggs

          2 tsp. vanilla extract

          1 1/4 cup chocolate chips

Directions;

          In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt and set aside. In a large bowl, beat together the cooled melted butter and the sugars with a hand-mixer for about 1 minute. Then, add in the eggs and vanilla extract. Beat until well combined. Slowly add in the dry ingredients and mix briefly just until there is no flour clumps left. Fold in the chocolate chips cover and refrigerate the dough for 30 minutes to an hour. Remove the dough from the refrigerator and preheat the oven to 325 degrees, making sure you have the racks in the middle of the oven. Scoop ¼ cup of cookie dough at a time and then Place on a baking sheet lined with parchment paper, making sure the cookies have plenty of space to spread. Bake for about 12 minutes, rotating half-way through, or until the cookies have spread out and the edges are golden, but the center of the cookie still looks soft and just slightly under-cooked. Let it cool on the baking sheets until the cookies are firm enough to remove.

Chocolate Bundt Cake w/ Milk Chocolate Frosting

Chocolate Bundt Cake w/ Milk Chocolate Frosting

Serves: 16
Total Time: 1 hr 15 min

Ingredients:
- 2 cup(s) all-purpose flour
- 1 cup(s) unsweetened cocoa
- 1 1/2 teaspoon(s) baking soda
- 1/4 teaspoon(s) salt
- 3/4 cup(s) (1 1/2 sticks) butter or margarine, softened
- 1 cup(s) packed brown sugar
- 1 cup(s) granulated sugar
- 3 large eggs
- 2 teaspoon(s) vanilla extract
- 1 1/2 cup(s) low-fat milk

Frosting
- 1/3 cup(s) unsweetened cocoa
- 1/3 cup(s) boiling water
- 1 cup(s) (2 sticks) butter or margarine, softened
- 2 tablespoon(s) confectioners' sugar
- 12 ounce(s) semisweet chocolate, melted and cooled

Directions:
1. Prepare Bundt Preheat oven to 350°F. Grease bundt pan  Dust pan with flour.

2. In a bowl  combine flour, cocoa, baking soda, and salt. set aside..  In large bowl, with mixer at low speed, beat butter and brown and granulated sugar until blended. Increase speed to high; beat 5 minutes or until fluffy, occasionally scraping bowl with rubber spatula. Reduce speed to medium-low; add eggs, 1 at a time, beating well after each addition. Beat in vanilla until blended. Add flour mixture alternately with milk, beginning and ending with flour mixture; beat just until batter is smooth, occasionally scraping bowl with rubber spatula.

3. Spoon batter in prepared pan. Bake 22 to 25 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan on wire racks 10 minutes. With small knife, loosen cake from sides of pan; invert onto wire rack. Carefully remove cool completely, about 45 minutes.  Bring to room temperature before frosting cake.

4. Meanwhile, prepare frosting: In small bowl, combine cocoa and boiling water, stirring until smooth. In large bowl, with mixer at medium-high speed, beat butter and confectioners' sugar 5 minutes or until fluffy. Reduce speed to medium-low; add melted chocolate, then cocoa mixture, beating until smooth and occasionally scraping bowl with rubber spatula. If frosting is too runny, refrigerate until just stiff enough to spread. Assemble cake on cake dish: Spread  frosting over sides and top of cake. And serve