Foody Friday: Rainbow Cupcakes

R A I N B O W  C U P C A K E S

Basically, if you know how to drop food coloring into cake batter and mix it up, then you can totally make these. They are that simple.

1. Mix together the ingredients for a Butter or Vanilla Cake Mix.

2. Separate out a cup each for 6 bowls.

3. Mix in food coloring for the colors of the Rainbow: Red, Orange, Yellow, Green, Blue & Purple!

4. Drop a spoonful of each color in on top of eachother for each cupcake holder.

5. And BAKE as directed.

6. Wait for them to cool and then frost with a fluffy white frosting for the clouds.

YUM!

Foody Friday: EVERYTHING RED VELVET

Creamy Red Velvet Cupcakes

These were divine!!! They have chocolate, coconut,

and cream cheese! What more can you ask for?

I got the recipe on the Duncan Heinz site, because

they make a Red Velvet cake mix, which is good

by itself, but I decided to get a little creative! They

even have a cream cheese filling!!! YUM!

THE RECIPE


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Cream Cheese Cookies/Whoopie Pies

(I couldn't find a picture of ones that I made and I didn't want too many Red Velvet desserts in my home at the same time or I would have made some more to show you what mine look like - Sorry!)

I can't remember where I found this recipe,

but I alter it a little anyway, so here is my version:

INGREDIENTS

1/4 cup butter, softened
1 (8 ounce) package cream cheese
1 egg yolk
1/4 teaspoon vanilla extract
1 (18.25 ounce) package Red Velvet cake mix

1 container of Cream Cheese frosting

DIRECTIONS
In a large bowl, cream together the butter and cream cheese. Blend in the egg yolk and vanilla. Gradually beat in the cake mix. Dough will be stiff. Cover, and chill for 30 minutes.

Preheat oven to 375 degrees F (190 degrees C). Drop dough by rounded teaspoonfuls onto ungreased cookie sheets.

Bake for 8 to 10 minutes in the preheated oven, or until firm. Cool on wire racks.

Once cooled, spread Cream Cheese frosting onto the bottom side of one cookie and place the bottom side of another cookie on it to create a sandwich!

These are so addicting and soft and chewy! I love 'em!

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Red Velvet Cake Balls

I got this recipe off of Bakerella.com but I changed it a little.

INGREDIENTS

1 box red velvet cake mix
(cook as directed on box for 13 X 9 cake)

1 pkg of softened cream cheese

1 package chocolate bark
(regular or white chocolate)

wax paper (I didn't use)

DIRECTIONS

1. After cake is cooked and cooled completely, crumble into large bowl.

2. Mix thoroughly with 1 pkg of softened cream cheese.

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

3. 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, but I like to hand roll them.) 

4. Chill for several hours.

(You can speed this up by putting in the freezer.)

5. Melt chocolate in microwave per directions on package.

(I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.)

6. Roll balls in chocolate and lay on wax paper (didn't use) until firm.

(Use a spoon to dip and roll in chocolate and then tap off extra.) 

I ran out of chocolate so I had to use extra chocolate chips that I had.

Finished Product!

Delish!

*the parts I changed are in italics

This recipe made about 40 cake balls (not sure if I like the name, hehe)! I took some to work and they were gone in minutes! YUM! I will definately be making these again!!!

Par-Tay Tuesday: Love Bug Birthday

Love Bug Birthday

We had a Love Bug theme for my daughter, Cheryl Love's first birthday last year. Her middle name is Love so I wanted to have a fun love-bug theme to go with that. It was a small party with a few friends (I prefer that size when it comes to children). We had pin the Love-Bug on the Flower game. And it was a success. Cheryl had a cupcake, from our Yummy Healthy Cupcake recipe.

Foody Friday: Peanut Butter Balls & Yummy Healthy Cupcakes

Peanut Butter Balls

Mix 1 cup creamy peanut butter, 1 1/2 cups powdered sugar, 5 Tbs. unsalted butter, at room temperature, and 1/2 tsp. vanilla in a large bowl. Knead mixture until smooth, adding up to 1/2 cup more powdered sugar as needed to prevent sticking. Roll dough into 1" balls and set on a wax paper-lined cookie sheet; chill 1 hour. Line 2 more cookie sheets with wax paper; set aside. Place sprinkles in shallow bowls. Microwave 1 1/2 cups light cocoa candy melts, stirring every 15 seconds, until smooth. Drop the balls 5 at a time in the melted chocolate to coat. Remove balls with fork, allowing excess chocolate to drip off. Roll balls in sprinkles to coat. Place on the lined cookie sheets. Repeat with the remaining balls, then chill until chocolate is set. Makes about 40 peanut-butter balls.

(recipe from February 2011, Parents magazine)

AND

Yummy Healthy Cupcakes

Mix two boxes of devil's food cake, cake mix. And one small can of Pumpkin pie filling. (it will not taste like pumpkin) Slowly mix together until all Incorporated. It will be very thick, fudge like. Fill the prelined cupcake pan all the way full. The mix will not expand a lot. Bake until toothpick inserted comes clean. About 30 minutes. If making a cake, about 1 1/2 hours. Frost with whatever frosting you would like. I used Pillsbury Whipped Supreme vanilla and added a couple drops of red food coloring to make pink. (My daughter, Cheryl's favorite color)

Enjoy these yummy treats for Valentine's Day.