cream cheese cake mix frosting

1 stick of butter, softened
8 oz cream cheese, softened
1/2 teaspoon vanilla
2/3 cup powdered sugar
1 1/4 cup white cake mix.... straight from the box 1 Tablespoon milk

Beat cream cheese until lumps are gone. Add butter and vanilla, beat until smooth and combined. Add powdered sugar cake mix and beat on low until combined. Increase speed to medium-high and beat for 2 minutes. Add one tablespoon of milk and beat until combined. If you prefer a thinner frosting, add milk a splash at a time until you get your desired consistency. Use to frost what ever you like.

Dipping S mores

S mores  Dip

·                                 1½ cup semisweet chocolate chips

·                                 1 can (14 oz) sweetened condensed milk (not evaporated)

·                                 ½ cup marshmallow creme

·                                 1 box (13 oz) graham cracker honey sticks

Mix in  microwave chocolate chips and condensed milk on High 1 to 2 minutes, stirring occasionally, until chips are melted. Stir to mix well. Pour into 9-inch glass pie pan, spreading evenly.

 Drop marshmallow creme by tablespoonfuls randomly over chocolate mixture. Microwave on High about 30 seconds or until marshmallow creme is softened. Immediately with knife, make several small swirls through marshmallow and chocolate, creating a marbled appearance.

Brown Sugar-Cinnamon Popcorn

Brown Sugar-Cinnamon Popcorn: "Ingredient List

Serves 12

6 cups air-popped popcorn or plain, unsalted microwave popcorn
1/4 cup vegan margarine, melted
1/4 cup brown sugar
3/4 tsp. ground cinnamon
Directions

Toss popcorn with melted margarine. Sprinkle with brown sugar and cinnamon, and toss to coat."

Blondies in a jar

Buttery Blondies in a Jar with Butterscotch Icing

POSTED BY BROOKLYNSUPPER ON APRIL 4TH, 2011 AT 12:00 PM

Baked goods in a jar are all the rage right now, and to be completely frank, I was a little puzzled by the trend at first. It’s true that with less of the cake’s surface exposed to the air, it will last a little longer, but really, how often do you need a cake to last a really long time? But last week it all began to make sense to me. The problem with a lot of baked goods is that if you’re going to go to the trouble to make them, it’s because there’s a special event and that means transporting them to wherever they’re going and trying to keep them looking as good as they did in your kitchen. That’s what these blondies in a jar are perfect for.

Rich, buttery and moist, these blondies are perfect and when served in a jar, they look as good as they taste, especially with a nice dollop of creamy, caramel-y butterscotch icing. After they’ve cooled, put on some lids, take them to your party looking just as cute as they did when you iced them.

Blondies with Butterscotch Icing in a Jar

For the Butterscotch Icing

1/2 cup butterscotch chips melted
8 tablespoons butter
1 1/2 – 2 cups powdered sugar
2 tablespoons lemon juice
Up to 4 tablespoons cream
1 teaspoon vanilla extract

To make the frosting, heat the butterscotch chips in a double boiler over medium-low heat. Stir constantly–the sides may burn a little, but that’s fine. Set the melted butterscotch aside to cool slightly. 

Meanwhile, beat the butter, with the paddle attachment if using a stand mixer, until light and fluffy. Slowly incorporate the warm butterscotch, and then the sugar. Mixture will be quite thick. Add the lemon juice, and then gradually add the cream until the frosting achieves the desired consistency.

For the Blondies (adapted from The Joy of Cooking)
makes 12 – 15 blondies in a jar

8 tablespoons butter
2/3 cup brown sugar
2 tablespoons granulated sugar
1 cup all-purpose flour
1 teaspoon ground ginger
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1 egg plus 1 egg yolk
1 tablespoon light corn syrup
1 1/2 teaspoons vanilla extract

Preheat oven to 350 degrees. Liberally grease 12 – 15 half-pint jars and set aside.

In a small, heavy-bottomed saucepan heat the butter over medium heat. Stir frequently as it bubbles and froths. Just as the butter begins to smell nutty, remove from heat and stir to cool. Add the sugars and stir well. Set the butter and sugar mixture aside to cool.

Meanwhile, in a medium mixing bowl, combine the flour, ginger, baking powder and soda, and salt. When the butter mixture has cooled, add the eggs, corn syrup, and vanilla, and then pour into the dry ingredients. Stir just until combined, spoon into the prepared jars, arrange on a rimmed baking sheet, and bake for 23 – 25 minutes. Just until the top is crackled and the sides have set, and a toothpick inserted in the center comes out clean.
Remove from oven, and allow blondies to cool completely. Add a dollop of frosting and a butterscotch chip to each blondie, and seal. Blondies should keep sealed for several days at room temperature.

Great frosting Bag Tip

Tip: The Best Tip EVER for filling a pastry bag!!

Since Mother's Day is coming up this weekend and some of you might be making cakes, cupcakes or cookies, I thought I would share this great tip for filling a pastry bag with icing (either buttercream or royal icing). I've been using this technique now for a few months and have managed to save a ton of $$ on bags and just made things a lot easier on myself.

Here is how it work:

You need a plastic pastry bag, tip and coupler.

You also need plastic wrap

First step is to cut a sheet of plastic wrap.

Then, plop some frosting right in the center.

Starting on one side, carefully roll up the frosting. Another great thing about using this method is that the plastic wrap hugs the frosting and eliminates air pockets.

Now, twist both ends tightly.

Pull back the pastry bag and insert the plastic wrapped frosting.

Gently pull the plastic wrap taut.

Snip off the excessive plastic wrap at the base of the coupler.

Screw on the tip.

Add a pastry bag tie thingy if desired (but not necessary)

TADA!! You are now ready to pipe and frost.

When you are done, clean up is a breeze. Simple remove plastic wrapped frosting and save or discard. Wash the frosting tip and rinse out the pasty bag if needed. Mess free....got to LOVE it!!

Stuffed brownie truffles...

Love this recipe from
cookies and cups: More stuffed brownie truffles...
It uses this Egg free cookie dough too
So check the site out for more...

Make your egg-free cookie dough:

1 c. butter, softened
1 c. packed light brown sugar
1/2 c. granulated sugar
4 Tbsp. milk
2 tsp. vanilla extract
1 t. salt
2 c. all-purpose flour
1 1/2c. mini semi-sweet chocolate chips

Print Morning Kisses | Just A Pinch Recipe Club

Print Morning Kisses | Just A Pinch Recipe Club: "INGREDIENTS
- 1 c ricotta cheese
- 2 eggs
- 1/2 c flour
- 1 1/2 tsp baking powder
- 1/8 tsp salt
- 1/2 tsp nutmeg
- 2-3 Tbsp sugar
- 1 Tbsp orange zest
- 1 tsp orange extract
- 1/2 tsp vanilla extract
- safflower oil
- 2 Tbsp powdered sugar

DIRECTIONS

1.   In a medium bowl, combine ricotta and eggs, mix until smooth. Add flour, baking powder, salt, nutmeg, sugar, orange zest, orange extract and vanilla. Combine until smooth.

2.   Fill a large, shallow skillet with approximately 3/4 inch of safflower oil.

3.   Place over medium-high heat. (You will know when the oil is hot enough when a bit of batter sizzles when dropped in.)

4.   Drop small rounded teaspoons of batter into the hot oil, 8 to 10 at a time.

5.   The batter will puff and undersides will turn golden brown, after about 1 to 2 minutes, flip the "kisses" over and cook for 1 to 2 more minutes until golden brown.

6.   Place cooked " kisses" on a tray lined with paper towels. Continue making them until all the batter is gone.

7.   Place these delicate little puffs on a serving plate and sprinkle liberally with powdered sugar. Serve immediately.