Oreo Red Velvet Cucpakes

I've been seeing this pop up on pinterest like 10 times a day and I really want to make these for valentines day and I'm just so excited to make these

Yield: 20-24 cupcakes

 Ingredients

Chocolate Cake:

1 red velvet cake mix

3 eggs

1/2 C. oil

1 C. sour cream

1/2 C. buttermilk or milk

2 tsp. vanilla extract

24 Oreos

Oreo Buttercream:

10 Oreos, twist and scrape off (or eat) the cream filling

1/2 C. butter, softened

8 oz. cream cheese

2 tsp. vanilla extract

3-4 C. powdered sugar

Extra Oreos for decoration

Directions

1. Preheat oven to 350 degrees and line pans with cupcake lines.

2. Sift cake mix into a small bowl and set aside.

3. In a large bowl, combine eggs, oil, sour cream, buttermilk and vanilla extract until smooth.

4. Stir in cake mix.

5. Take your Oreos and place one at the bottom of each cupcake liner. (If you are afraid your oven will get to hot on the bottom you can always chop them up and fold them into the batter!)

6. Scoop batter over each Oreo to fill the liners about 3/4 full.

7. Bake for 15-20 minutes or until an inserted knife comes out clean.

8. Let cool.

9. Oreo Frosting: Take your Oreo cookies (just the chocolate pieces and not the filling) and crush in a plastic bag using a rolling pin. If you have a food processor that works the best! Sift your finely crushed Oreos to remove any lumps, because if you use a piping bag any big cookie pieces will clog it. In a stand mixer, beat butter and cream cheese. Add vanilla extract and slowly add powdered sugar until you reach your desired consistency. Fold in crushed Oreos. Don't stir too much or the frosting will turn a gross (yet delicious) grey color.

9. Pipe onto cooled cupcakes and top with extra Oreos.

 

 

recipe found at: www.yourcupofcake.com

Lemon Butter Cookies

Ingredients:

For the Cookies:

1 cup & 2 tablespoons All-Purpose Flour

1/3 cup Sugar

1 1/2 tablespoon Lemon Zest, finely grated

7 tablespoons Unsalted Butter, cut into 1/4″ cubes

1 Egg Yolk

For the Glaze:

1 cup Powdered Sugar

3 tablespoons Lemon Juice, fresh

Directions:

For the Cookies:

In a large mixing bowl combine the flour, sugar and lemon zest. Add the chilled butter and cut the butter into the flour mixture using a pastry cutter until the mixture looks like coarse crumbs. Add in the egg yolk and using a fork, stir until blended. Using your hands, gently knead the bough until it comes together and forms a ball. (Note: If the dough looks too dry add some ice water 1 teaspoon at a time until the mixture comes together.)

Once the dough has been formed into a ball, cut the dough in half and roll each half into a log about 1-inch in diameter. Wrap the logs in plastic wrap and allow them to chill in the freezer for 30 minutes. (Note: You can freeze the dough for up to a month if you do not want to bake all of the cookies immediately!)

Once you are ready to bake the cookies pre-heat the oven to 350 degrees. Remove the logs from the freezer, unwrap and slice into 1/4-inch think rounds using a serrated knife. Place the cookies on a baking sheet lined with parchment paper and back for 10-12 minutes. Transfer the cookies to a wire rack and allow them to completely cool before glazing them.

For the Glaze:

Place the powdered sugar into a small mixing bowl and add the lemon juice. Whisk until the mixture is syrupy. Glaze the cookies using a pastry brush, the back of a spoon, or place the glaze into a piping bag and pipe onto the cookie. Allow the cookies to sit until the glaze is set.

Meltaway Cookies

Meltaways

1 C. butter

¾ C. cornstarch

¾ C. powdered sugar

1 C. flour

1 recipe Cream Cheese Frosting (see below)

In a medium bowl, cream butter until fluffy.  Add cornstarch & sugar and blend well.  Beat in flour until thoroughly mixed.  Drop by small teaspoons onto baking sheet & flatten out with the bottom of a class. (Dip glass in powdered sugar to prevent sticking).  Bake at 350 degrees for 10-12 minutes.  Cool on wire rack & frost with Cream Cheese Frosting.

Cream Cheese Frosting

1 (3oz.) package cream cheese, softened

1 C. powdered sugar

½ t. vanilla

Mix all ingredients together.  Color with food coloring if desired.

recipe found at: www.landeeseelandeedo.com

Baked Lemon Mini Donuts

Baked Lemon Mini Donuts

Ingredients

• FOR THE BATTER:
• 1-½ cup Flour
• ½ cups Sugar
• ½ teaspoons Baking Soda
• 1 teaspoon Baking Powder
• ¼ teaspoons Salt
• 1 whole Egg
• 6 ounces, weight Lemon Yogurt
• ⅓ cups Milk
• ⅓ cups Canola Oil
• 1 whole Lemon, Zested
• FOR THE GLAZE:
• 1 cup Powdered Sugar
• 1 whole Lemon, Juiced

Preparation Instructions

Preheat the donut maker or oven to 325 F.

In a medium-sized bowl, combine the flour, sugar, baking soda, baking powder and salt. Whisk until incorporated. Set aside.

In a large bowl, combine the egg, lemon yogurt, milk, oil and lemon zest. Stir until combined. Add the dry ingredients and whisk until no longer lumpy.

Spray the donut maker or a donut pan or a mini-muffin pan with non-stick baking spray (recipe makes 12 regular size donuts). In the donut maker it took about 3-4 minutes to bake. If baking in the oven and using a mini muffin pan bake for about 5 minutes but I can’t guarantee this since I haven’t tried it. If using a regular sized donut pan, bake for 10-12 minutes.

While the donuts bake, combine the powdered sugar and lemon juice in a small bowl. Stir until combined.

When the donuts are fully cooked, remove them from the maker/pan and place on a wire rack to cool. After they are almost all the way cooled, dunk the tops in the glaze and place them back on the rack to drip dry.

Wait (if you can) for the glaze to dry and enjoy!

Recipe adapted slightly from BarbraBakes.com

recipe found at: www.tastykitchen.com

Jello Cookies

Jello cookies

Ingredients

• 3.5 cups flour
• 1 tsp baking powder
• 1.5 cups salted butter softened
• 1 cup sugar
• 1 egg
• 1 tsp vanilla
• 4 (3 oz) pkg jello You can use any flavors you want

Instructions

1. Beat butter in large bowl with mixer until creamy. Add sugar and beat until light and fluffy. Blend in egg and vanilla. Mix flour and baking powder in a separate bowl. Gradually beat in flour mixture.
2. Divide dough into 4 sections. Sprinkle 2 Tb of jello onto each section. Knead together with dough. You may want to add a few drops of food coloring to make the dough more vibrant.
3. Shape dough into 1-inch balls. Roll in the extra jello from the packets. Place, 2 inches apart, on baking sheets. Flatten with bottom of bowl.
4. Bake 8 to 10 min at 350 on lined baking sheets. Cool on baking sheets 2 min. Remove to wire racks and cool completely.

recipe found at: www.iheartnaptime.net

Chocolate Peanut Butter Surprise Cookies

Chocolate Peanut Butter Surprise Cookies

Ingredients:

1 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup granulated sugar (plus more for rolling)

1/2 cup packed brown sugar

1/2 cup unsalted butter, softened

1 cup creamy peanut butter, divided

1 teaspoon vanilla extract

1 large egg

3/4 cup powdered sugar

Directions:

Preheat oven to 375º F. Line a baking sheet with parchment paper; set aside.

In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat together sugars, butter and 1/4 cup of peanut butter until light and fluffy. Add the vanilla and egg, beating to combine. Stir in the flour mixture and stir to combine, blending well. Set aside.

In a medium bowl, mix together powdered sugar and remaining 3/4 cup of peanut butter until smooth.

Pull off a heaping tablespoon of cookie dough and flatten with your hands. Take about 1 teaspoon of peanut butter mixture and place it in the center of the chocolate dough. Wrap the chocolate dough around the peanut butter center, pressing to seal. Roll the cookie into a ball and roll the cookie in the sugar. Place cookies on the prepared baking sheet 2 inches apart. Using the bottom of a glass, flatten each cookie to about a 1/2 inch thickness.

Bake in preheated oven for 7 to 9 minutes. Let stand on the baking sheet for 2 minutes, then remove to a wire rack.

recipe found at: www.sweetpeaskitchen.com

Cinnamon Sugar Pull Apart Bread

CINNAMON AND SUGAR PULL-APART BREAD

Dough

2 3/4 cup plus 2 Tbsp. all-purpose flour

1/4 cup sugar

2 1/4 tsp. active dry yeast (1 packet)

1/2 tsp. salt

4 Tbsp. butter

1/3 cup whole milk

1/4 cup water

2 eggs (at room temperature)

1 tsp. pure vanilla extract

Filling

1 cup sugar

2 tsp. cinnamon

1/4 tsp. nutmeg

4 Tbsp. butter, melted

In a large mixing bowl, mix 2 cups of flour, sugar, yeast and salt. Set aside.

In a small sauce pan, melt the butter and milk. Once the butter is completely melted take off the burner and add the water and vanilla. Let the mixture cool for 5 minutes.

Pour the milk mixture into the large bowl with the dry ingredients and mix well. Whisk together the eggs and add to the batter. Keep mixing. Add 3/4 cup of flour and mix well. The mixture will be very sticky which means it's perfect. Place the dough in a medium greased bowl. Cover with wrap and let it sit in a warm place to rise for about 30-45 minutes. Once the dough has doubled its size, knead in 2 tablespoons of flour. Cover the dough again for 5-10 minutes.

Meanwhile, start on the filling. In a medium bowl, mix together the sugar, cinnamon and nutmeg in a small bowl. Set aside.

Once the dough is ready, roll it out on a floured surface. Brush the melted butter on the dough and add the sugar mixture. Make sure everything is covered. Using a shape knife or pizza cutter, cut the dough into equal sized strips (about 2 to 2 1/2 inches wide). Then cut the strips into equal sized squares. Stack the squares on top of each other to make 3 to 4 piles and place them in a bread pan. Take any sugar that fell off squares and sprinkle over the top and around the sides of dough. Cover the dough for another 10-15 minutes to rise.

While dough is rising, preheat your oven to 350 degrees F. Place a cookie sheet under bread pan and bake for 30-35 minutes until outside of bread is golden brown.

recipe found at: www.recipesnobs.com