8 oz. cream cheese (I did fat free to make healthier)
1 tub of cool whip ( I also did fat free)
1 cup of your favorite frozen berry
Blend all ingredients together.
Serve as a fruit dip with any fruit or use as a base for a fruit salad.
Wednesday, January 27, 2010
Toffee Apple Dip
8 oz cream cheese softened
1 c. brown sugar
1/2 c. sugar
1 c. toffee pieces
mix together and serve with Granny Smith apple slices
1 c. brown sugar
1/2 c. sugar
1 c. toffee pieces
mix together and serve with Granny Smith apple slices
Monday, January 25, 2010
Orange Creamsicle Cupcakes
1 box yellow cake mix
2 eggs
1 C milk
2-3 drops yellow food coloring
1-2 drops red food coloring
1/3 C orange juice concentrate
1 recipe whipped cream frosting (below, minus lemon extract)
Mix together cake mix, eggs, and milk. Drop enough food coloring to make a good orange colored batter. Pour batter into paper liners and fill 3/4 full.
Bake at 350 degrees for 15-18 minutes or until cake springs back when lightly touched. Remove from oven and place on a wire rack until cooled.
Once the cupcakes are cool, cut out the top, set aside, and make a place for the filling, leaving the walls and bottom of the cupcake strong enough to support the filling.
In a separate bowl, fold 1/3 C orange juice concentrate into whipped cream. Spoon the filling into the hole and top with set aside portion of cupcake to seal the filling. Top with desired frosting or a dollop of any leftover filling mixture. ( I used cream cheese frosting, and the book recommends that, vanilla buttercream, or whipped cream.)
2 eggs
1 C milk
2-3 drops yellow food coloring
1-2 drops red food coloring
1/3 C orange juice concentrate
1 recipe whipped cream frosting (below, minus lemon extract)
Mix together cake mix, eggs, and milk. Drop enough food coloring to make a good orange colored batter. Pour batter into paper liners and fill 3/4 full.
Bake at 350 degrees for 15-18 minutes or until cake springs back when lightly touched. Remove from oven and place on a wire rack until cooled.
Once the cupcakes are cool, cut out the top, set aside, and make a place for the filling, leaving the walls and bottom of the cupcake strong enough to support the filling.
In a separate bowl, fold 1/3 C orange juice concentrate into whipped cream. Spoon the filling into the hole and top with set aside portion of cupcake to seal the filling. Top with desired frosting or a dollop of any leftover filling mixture. ( I used cream cheese frosting, and the book recommends that, vanilla buttercream, or whipped cream.)
Lemon Cream Cupcakes
1 box lemon cake mix (I misread this and made it with yellow cake, so if you liked it this way, go for it)
2 eggs
1 C sour cream
1 package (8 oz.) cream cheese, softened
2 Tbs. lemon zest
1/2 C crushed lemon drop candy (I just topped them with a few lemon heads)
Mix together cake mix, eggs, sour cream, and cream cheese until smooth and creamy. Add grated lemon zest and combine. Fill paper liners 3/4 full.
Bake at 350 degrees for 15-18 minutes or until cake springs back when lightly touched. Remove and cool cupcakes on a wire rack.
Whipped Cream Frosting:
2 C heavy whipping cream
1/4 - 1/2 C powdered sugar (depending on preference)
1 tsp. lemon extract
Pour cream into large mixing bowl and start mixing at low speed. Gradually increase speed until cream thickens and soft peaks form.
Turn off mixer and add sugar. Start slowly and beat until stiff peaks form. The stiffer the cream, the easier it is to frost the cupcakes. Add lemon extract to whipped cream, and combine well. Keep refrigerated.
2 eggs
1 C sour cream
1 package (8 oz.) cream cheese, softened
2 Tbs. lemon zest
1/2 C crushed lemon drop candy (I just topped them with a few lemon heads)
Mix together cake mix, eggs, sour cream, and cream cheese until smooth and creamy. Add grated lemon zest and combine. Fill paper liners 3/4 full.
Bake at 350 degrees for 15-18 minutes or until cake springs back when lightly touched. Remove and cool cupcakes on a wire rack.
Whipped Cream Frosting:
2 C heavy whipping cream
1/4 - 1/2 C powdered sugar (depending on preference)
1 tsp. lemon extract
Pour cream into large mixing bowl and start mixing at low speed. Gradually increase speed until cream thickens and soft peaks form.
Turn off mixer and add sugar. Start slowly and beat until stiff peaks form. The stiffer the cream, the easier it is to frost the cupcakes. Add lemon extract to whipped cream, and combine well. Keep refrigerated.
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