Red Velvet Cream Cheese Sandwich Cookies

These cookies take only 30 minutes from start to finish. So after your fancy Valentine's Dinner out, you can whip these up for your sweetie in no time. 
They are similar to Red Velvet Whoopie Pies, but more cookie-y and less cake-y. 
Delicious, simple and oh-so-pretty. Enjoy these Red Velvet Cream Cheese Sandwich Cookies, we sure did!

(As I say for many of my desserts, please have a large glass of cold milk on hand, you'll need it).


Red Velvet Cream Cheese Sandwich Cookies
(makes 15-20 cookies)
Cookies:
INGREDIENTS:
1 box german chocolate cake mix
1 small box of instant vanilla pudding mix
2 eggs
1/2 cup vegetable oil
2 Tablespoons flour
2 Tablespoons red food coloring


DIRECTIONS:
1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
2. Mix together cake mix, pudding mix, eggs, oil, flour and red food coloring. Using a piping bag fitted with a large round tip (or you could use a small cookie scoop), pipe about a Tablespoon of batter for each cookie. Dough should be about 1 1/2" in diameter, a perfect circle. Repeat with the remaining dough being sure to leave 1-2" between each cookie.
3. Bake at 350 for 10 minutes. Allow to cool on pan for 2 minutes before moving cookies to a wire rack to cool completely.
4. While the cookies are cooling, make the Cream Cheese Filling.


Cream Cheese Filling:
INGREDIENTS:
8 ounces cream cheese, softened
4 tablespoons butter, softened
2 teaspoons heavy cream, or milk
1 teaspoon vanilla
4 cups powdered sugar (plus extra for garnishing)


DIRECTIONS:
1. Cream together cream cheese and butter in a medium bowl. Beat in milk and vanilla. 
2. Sift 4 cups powdered sugar over the wet ingredients and beat until smooth.
3. Spread or pipe cream cheese filling between two cooled red velvet cookies.
4. Optional garnish: cover the top of a small heart cookie cutter with tape. Place in the center of one of the red velvet cookies and sprinkle sifted powdered sugar over the top of the cookie. Remove the cookie cutter and you're left with a perfect red heart! 

Mini Banana Upside-Down Cake Bites

My mom recently taught me one of the most valuable lessons of my life. Count the bananas at Costco. Let me explain... Costco bags their bananas according to weight. So you can either get 5 big bananas or 9 medium. One time I got 10 in one bag... at $1.19 per bag, you can't really beat that.

Moral of the story: count your bananas!

I love baking banana recipes because they are always so inexpensive to make and stay moist for DAYS! These Mini Banana Upside-Down Cake Bites have a great moist banana flavor that's complimented by the crunchy, brown sugar topping. 

Mini Banana Upside-Down Cake Bites

Topping:

INGREDIENTS:

1/4 cup (1 stick) unsalted butter


1/2 cup (packed) golden brown sugar


1 1/2 tablespoons dark corn syrup


1/3 cup walnut halves or pieces

Cake:


INGREDIENTS:

1 cup cup cake flour


1/2 teaspoon baking powder


1/2 teaspoon baking soda


1/2 teaspoon salt


1/4 cup (1 stick) unsalted butter, room temperature


1/4 cup sugar


1/4 cup (packed) golden brown sugar


1 large egg


1/2 cup mashed very ripe bananas (2 large)


2 tablespoons sour cream


1 teaspoon vanilla extract


Whipped cream or vanilla ice cream

DIRECTIONS:

1. For topping: Spray a 24 mini muffin tin with nonstick spray. 

2. Bring butter, sugar, and corn syrup to boil in medium saucepan, stirring constantly until butter melts. Boil syrup 1 minute. Stir in nuts. 

3. Pour 1 tablespoon of mixture into each sprayed muffin tin. (There may be a little left over, that’s ok).

4. For cake: Preheat oven to 350°F. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and both sugars in large bowl until blended. 

5. Beat in egg, then mashed bananas, sour cream, rum, and vanilla. Beat in dry ingredients in 2 additions just until combined. Spoon 2 tablespoons of batter into each muffin tin, so the batter is just below the top of the muffin tin.

6. Bake cakes until tester inserted into center comes out clean, about 15 to 20 minutes. Cool 30 minutes. 

7. Cut around each mini cake. Place platter over mini muffin tin. Holding pan and platter together, turn over. Let stand 5 minutes, then gently lift off pan. 

8. If the mini banana cakes don’t pop out, use a knife to gently pry out the cakes. Serve warm or at room temperature with whipped cream or vanilla ice cream.

Recipe Adapted from Smitten Kitchen

Baked Blueberry Banana Chia Seed Oatmeal

The fine people at Bob's Red Mill sent me some chia seeds to experiment with.

Before that the only chia thing I new of was THIS! (Chia Britney... how brilliant. I will be putting that on my Christmas List next year).

Anywho, after doing some research chia seeds are the new super food! They are rich in omega-3 fatty acids, full of protein to give you energy, excellent source of fiber and antioxidant, and contain six grams of fiber in just one tablespoon!

Best thing about these are that they are virtually tastless- add a tablespoon to your cereal or make this Baked Oatmeal & you're good to go.

Step aside kale & acai berries... chia seeds are here to stay.

This Baked Blueberry Banana Chia Seed Oatmeal is so delicious, fruity, wholesome and super healthy. It'll keep you full & satisfied all morning long.

Baked Blueberry Banana Chia Seed Oatmeal

(makes 6 servings)

INGREDIENTS:

2 medium ripe bananas, (the riper the better) sliced into 1/2" pieces

2 cups fresh blueberries

3/4 tsp cinnamon

1 cup uncooked quick oats

1/2 cup chopped walnuts or pecans

1/2 tsp baking powder

1/2 cup chia seeds

pinch of salt

1/4 cup agave nectar (or honey)

1 cup whole milk

1 tsp vanilla extract

DIRECTIONS:

1. Preheat the oven to 375° F. Lightly spray a 9X9” ceramic dish with nonstick cooking spray.

2. Arrange the banana slices in a single layer on the bottom of the ceramic dish. Sprinkle half of the blueberries (1 cup) and 1/4 tsp. of the cinnamon over the bananas and cover with foil. Bake 15 minutes at 375, until the bananas get soft.

3. Meanwhile, in a medium bowl, combine the oats, half of nuts (1/4 cup), baking powder, remaining cinnamon (1/2 tsp.), chia seeds and salt; stir together.

4. In a separate bowl, whisk together the agave, milk and vanilla extract.

5. Remove the bananas from the oven. Then pour the oat mixture over the baked bananas and blueberries.

7. Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats. Sprinkle the remaining blueberries (1 cup) and walnuts (1/4 cup) over the top.

8. Bake the oatmeal for about 30 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.

Recipe By: Mini Baker

Moist Lemon Bread with Citrus Glaze

Crisp, clean, refreshing. Lemon has to be one of the best flavors out there.
My parents have practically an orchard of fruit trees in their backyard. I'm lucky enough to reap the benefits of those trees. 
We literally have lemons year round- but this time of year the branches on the orange and lemon trees are practically bending in half, barely able to hold the weight of all the fruit.

My dream is to have a house in which we have as many fruit trees as my parents property. Until then, my parents love giving away the fruit, especially when it goes to good use like this Moist Lemon Bread with Citrus Glaze!
This bread is tender, moist, and has the perfect amount citrus flavor. Great with tea or topped with some vanilla ice cream!

Moist Lemon Bread with Citrus Glaze
(makes one 8"x4" loaf)
INGREDIENTS:
1/2 cup butter, softened
1 cup granulated sugar
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk (or whole milk)
2 Tablespoons lemon rind, divided


1 cup powdered sugar
2 Tablespoons fresh lemon juice, or orange juice
1 tablespoon granulated sugar


DIRECTIONS:
1. Preheat oven to 350 degrees. Grease and flour a 8"x4" loaf pan, set aside.
2. Beat softened butter at medium speed with an electric mixer until creamy. Gradually ad 1 cup granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
3. Stir together flour, baking powder, add salt; add to butter mixture alternately with milk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in 1 tablespoon lemon rind. Spoon batter into prepared pan. 
4. Bake at 350 for 1 hour or until a toothpick inserted in the center of bread comes out clean. Let cool in pan for 10 minutes. Remove bread from pan and cool completely on a wire rack.
5. Stir together powdered sugar and lemon juice until smooth, spoon evenly over top of bread, let excess drop down sides. Stir together remaining 1 tablespoon lemon rind and 1 tablespoon granulated sugar; sprinkle on top of bread.

Valentine's Day Strawberry Cake-In-A-Jar

I have a slight obsession with mason jars. We used them at our wedding as candle holders, so now we have over a hundred empty mason jars, which makes me VERY happy!
Mason jars are such an easy way to give a dessert, a candle or some wildflowers that vintage, home-made feel. They also make any kind of dessert very portable and easy to serve!


I decided to make some cute Valentine's Day Strawberry Cakes with Cream Cheese Frosting for my hunny. They were delicious, oh-so-simple, and super cute! Enjoy!

Valentine's Day Strawberry Cake-In-A-Jar
(makes 9 mason jar desserts)
INGREDIENTS:
1 18 oz. box Strawberry Cake Mix
3/4 cup water
1/3 cup oil
3 eggs
1/2 cup sour cream
red food coloring


DIRECTIONS:
1. Preheat oven to 350 degrees. Spray three 8" round cake pans with non-stick cooking spray. Set aside.
2. Blend the cake mix, water, oil, eggs and sour cream in a large bowl until all ingredients are moistened. Using a had mixer, beat on medium speed for 2 minutes.
3. Pour 1/3 of the strawberry cake batter into one of the cake pans. 
4. Add a 7-9 drops of food coloring to the remaining batter. Mix thoroughly. Pour half of that batter the second cake pan. 
5. To the of the batter add 5-7 more drops of red food coloring. Mix thoroughly. Pour this batter into the last empty cake pan. 
6. You should have three pans, with even amount of cake batter, in three shades: pink, red, and dark red. You can add as much or as little food coloring as you'd like to customize your shades of pink & red.
7. Bake cakes for 20-25 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and let the cakes cool completely.
8. Using a round biscuit cutter, or any other object the same diameter as your mason jars, cut 9 circles out of each cake. You will have 27 circles total- 9 in each shade. Set these aside while you make the frosting.


Cream Cheese Frosting:
INGREDIENTS:
1 (8 oz) package cream cheese, softened
1/2 cup butter, softened
3-4 cups sifted confectioners' sugar
1 teaspoon vanilla sugar


DIRECTIONS:
1. In a medium bowl, cream together the cream cheese and butter until creamy.
2. Mix in vanilla and then gradually mix in the confectioners' sugar. Add more or less sugar, depending on how creamy or stiff you like your frosting.
3. Put the dark red cake circles in the bottom of your mason jars. Using a spoon or a pastry bag, pipe 1 tablespoon of frosting on top of the cake circle. 
4. Next, put the bright red cake circles on top of the frosting. Top with another tablespoon of frosting. Repeat with the pink cake circles. Top with some pink sprinkles and eat up!

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Baked Spinach & Bacon Dip -- Great Super Bowl Snack!

I love that commercial they play (way too often) on the radio about bacon.

"Bacon... you can even put it on salad... SALAD." 

It gets me every time!

Bacon is one of the main reasons I could never go vegetarian/vegan. 

In my pursuit for the perfect Super Bowl Dip, I came across Martha Stewart's Bacon, Spinach & Onion Dip. I switched it up a little.

Here's my version, which I think is 10X better because it has twice the bacon that the original recipe calls for. 

This Baked Spinach & Bacon Dip will go fast at your Super Bowl party! My hubby and I finished it in just too sittings, and no I'm not proud of that. :)

Side note: I saw Martha at Costco two years ago for a book signing: she looks amazing.

Baked Spinach & Bacon Dip
(serves 10)
INGREDIENTS:
8 slices bacon, thinly sliced crosswise
1/2 medium yellow onion, finely diced
coarse sea salt and ground pepper
1 teaspoon all-purpose flour
2 packages (10 ounces each) frozen spinach, thawed & squeezed dry, & finely chopped**
3/4 cup whole milk
1/2 cup sour cream
1 (8 oz) pkg. cream cheese
1/2 cup grated Parmesan
Crostini or pita chips, for serving


DIRECTIONS:
1. Preheat oven to 350 degrees. In a medium saucepan, cook bacon over medium, stirring occasionally, until browned and crisp for 10 minutes. Drain bacon on paper towels. Discard all but 1 tablespoon of fat from pan.
2. Add onion to pan, season with salt and pepper and cook on medium heat (stirring occasionally) until onions are tender, 8 minutes. Add flour and cook for 30 more seconds. Add spinach, milk, sour cream and cheese. Cook, stirring for 2 minutes, until cream cheese melts.
3. Stir in bacon and 1/4 cup Parmesan cheese. 
4. Transfer mixture to a 1 1/2 quart baking dish and top with 1/4 cup Parmesan. Bake until bubbling, about 14 minutes. Heat broiler and broil until top browns, 3 minutes. 
5. Remove the dish from oven and let it sit for 5 minutes before serving. Serve the warm dip with crostini or pita chips. 


**if you like your spinach dip NOT chunky, put it in a blender or food processor for a minute before you transfer to a baking dish and bake in the oven.

Eggless Chocolate Caramel Thumbprint Cookies

How do all you people on the East Coast do it??
I currently live in Los Angeles where we get, what seems like, 3 rainy days a year. And when it rains all bets are off. I have no motivation to do anything! How sad is that?

I am definitely my father's daughter. He could live literally ON the equator and would be completely satisfied. He and I can't handle cold, wet weather. That probably explains why I've never seen real snow! 


Yes that's right- I'm 24 and never seen real snow. I figure I might as well wait until I have kids and then we can all take skiing classes together. haha


Anyway, these Eggless Chocolate Caramel Thumbprint Cookies are helping to keep me company on this cold, wet winter day. They're very simple to make and really hit that sweet-&-salty tooth. And they're a good go-to recipe when you're all out of eggs! 
Stay warm my little bakers!

Eggless Chocolate Caramel Thumbprint Cookies
(makes 2 1/2 dozen cookies)
INGREDIENTS:
1 1/4 cup all purpose flour
1/4 cup Dutch processed cocoa powder, sifted
1/4 tsp. kosher salt
1 stick salted butter, at room temperature
1/2 cup dark brown sugar, packed
1 tsp. pure vanilla extract
2-3 Tbsp. milk, at room temperature


4 oz. soft caramel chews (I used the generic Target brand, they worked perfectly!)
2 tbsp. whipping cream
sea salt


DIRECTIONS:
1. Center an oven rack and preheat the oven to 325F. Line cookie sheets with parchment paper or silicone baking mats.
2. In a small bowl, whisk together the flour, cocoa and salt to combine. Set aside.
3. In a medium bowl, using an electric mixer, beat the butter until fluffy. Gradually beat in the sugar and continue mixing until light and well combined. Add the vanilla, then milk. Add the dry ingredients and mix on a low speed just until the dough forms. Finish mixing with your hands to bring the soft dough together in one large ball.
4. Roll the dough into 1" balls. (I use a mini cookie scoop to measure out the dough, so the balls are uniform). Place them onto the baking sheet and flatten slightly with your hand. Using the end of a wine cork (I'm sure you all have a wine cork laying around- if you don't, change that!) press the cork about 1/4" deep and the diameter of a penny. 
5. Chill the formed cookie dough for 20 minutes in the refrigerator.
6. Bake the cookies, in batches, for 15 minutes until the cookies appear set. Cool on baking sheet for 2 minutes and transfer to a wire rack to cool completely.
7. Pour the caramel and cream in a small microwave-safe bowl. Microwave on 50% power for about a minute, pausing every 20 seconds to stir the caramels. Remove from microwave after a minute and stir until caramel and cream is smooth. Using a small spoon, spoon a teaspoon of caramel into each cookie "thumbprint". Top with some cracked sea salt, if you'd like.
8. Keep cookies in an airtight container for up to a week.


Recommended: a large glass of milk. These are rich!
Recipe Adapted from Baking Obsession

Chewy Coconut M&M Sugar Cookies

To me, nothing is better than finding candy marked down to an outrageously low price. I'd take that over a buy-one-get-one-free shoe sale any day. But I guess that's just one of the many curses of having an abnormally large sweet tooth.

After holidays my husband and I scurry like mad men to the nearest Target, Walmart and Rite Aid in hopes of finding candy marked 30-50% off. One Halloween, while living in Newport, we found candy for 80% off. (Apparently the housewives in Newport don't feel the same way I do about candy- and I'm totally cool with that). 
You would be appalled at the obscene amount of candy we got that day. Luckily, we aren't over-eaters and that candy lasted for months and inspired many recipes.

I found these Coconut M&Ms in Target for only 29 cents per bag! My lucky find inspired these Chewy Coconut M&M Sugar Cookies. These Coconut M&M Cookies are super chewy (and stay that way for DAYS!) and have a subtle coconut-chocolate flavor from the M&Ms.
Side Note: Apparently Coconut M&M's don't actually have any coconut in them- just coconut flavoring. That was a surprise to me!


Chewy Coconut M&M Sugar Cookies
(12 extra large cookies, 24 small cookies)
INGREDIENTS:
1 1/3 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup butter, softened
3/4 cup white sugar
1 egg
1/2 tsp. almond extract
1 cup coconut M&M's (about 3 small bags)


DIRECTIONS:
1. Preheat oven to 375 degrees F. In a small bowl, stir together flour, baking soda and baking powder. Set aside
2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and almond extract. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls (for extra-large cookies: dough should be the size of a golf bowl) and place onto un-greased cookie sheets. Press down gently to flatten cookie dough balls slightly. Place as many Coconut M&Ms in each cookie as you'd like. 
3. Bake for 8-10 minutes for small cookies, 10-12 for large cookies. Let stand on cookie sheet for two minutes before removing to cool on a wire rack. Enjoy with a big glass of milk or coffee!

Mini Garlic Monkey Breads

These should be a staple at everyone's Super Bowl Party this year. They are light, fluffy, garlic-y, cheesy and most important super easy and cost effective!

 

This savory version of Monkey Bread is awesome, I love it! And it's also great because its ready in single servings. So the boys (and girls) can just grab one and get right back to the game.

Make these Mini Garlic Monkey Breads- you won't be disappointed!

Mini Garlic Monkey Breads

(makes 12-14 mini garlic monkey breads)

INGREDIENTS:

2 (7.5 oz) cans of buttermilk biscuits 

1/2 stick butter, melted

4 cloves garlic, minced

2 Tbsp. dried parsley flakes

1/2 cup grated Parmesan cheese, plus more to sprinkle on top

DIRECTIONS:

1. Preheat oven to 400 degrees. Cut each biscuit into 4 pieces. Roll each piece into a small ball and toss into a large bowl. Repeat for all the biscuits.

2. Combine the melted butter, garlic, parsley and 1/4 cup Parmesan cheese together and pour over the biscuit pieces.

3. Gently toss the biscuit pieces to evenly coat all the pieces with the butter mixture.

4. Using a 12 cup muffin tin, place 5-7 pieces of the coated biscuit dough into each muffin cup. Use the additional Parmesan cheese to sprinkle on the top of the breads in the muffin cups. 

5. Bake at 400 degrees for 12-14 minutes until golden brown. Serve warm. Great with a marinara sauce or ranch dip! 

Recipe adapted from Real Mom Kitchen

Easy Mini Blueberry Cinnamon Rolls

Today we are getting a couple's massage! I. CAN'T. WAIT. 

If I were a billionaire that would be the first thing I would get- a live in masseuse. No personal trainer, no Louis Vuitton luggage, no Christian Louboutin's (although that would be nice too)... just a massage every day. 

But for now, my husband and I get each other a couple's massage for our birthdays. It's so nice to relax with each other and its a present for the both of us! I think tradition will be continuing for many years to come...

These ity-bity Mini Blueberry Cinnamon Rolls were the perfect way to start of a very relaxing Sunday. 

The recipe I originally saw was for plain cinnamon rolls, but I decided to jazz it up a bunch since I have large bowl full of fresh blueberries just waiting to be used. 

No need to fuss with making dough from scratch- simply use crescent rolls. They give a great buttery, fluffy taste to the rolls.

Enjoy your Sunday!

Easy Mini Blueberry Cinnamon Rolls

(makes 16 mini cinnamon rolls)

INGREDIENTS:

Blueberry Filling:

1/2 cup fresh blueberries

2 Tablespoons granulated sugar

1 tsp. cornstarch

1/4 cup water

Cinnamon Rolls:

1- 8 oz. tube crescent roll dough

2 Tablespoons butter, melted

1/4 cup sugar

1 Tablespoon cinnamon

Icing:

3/4 cup powdered sugar, sifted

1 Tablespoon milk

DIRECTIONS:

1. Prepare Blueberry Filling: In a small saucepan combine all four ingredients over medium-high heat. Bring to a boil, then reduce heat to medium-low and continue to stir for 2 more minutes. Remove from heat and allow it to cool. The blueberry filling will thicken to a jam-like consistency. Cool completely before using on your cinnamon rolls. 

2. Preheat oven according to crescent roll dough package directions (mine was 375 degrees.) Combine the sugar and cinnamon in a small bowl. Set aside.

3. Layout half the dough (4 triangles) on a cutting board dusted with flour. Pinch all the seams together. Flip the dough over and pinch the seams on the back side together too. It will now be one square piece of dough. 

4. Use a rolling to smooth the seams and roll the dough into a square about 1/4" thick. 

5. Brush with 1 tablespoon of butter. Top the dough with half of the blueberry filling. Spread out evenly and sprinkle half the cinnamon sugar mixture. (You can use more if you'd like!)

6. Roll the dough into a log, sealing the ends so the blueberry filling doesn't come out the sides. Use a sharp knife to cut log into 8 pieces.

7. Repeat steps 3-6 with the other half of the dough.

8. Place mini blueberry cinnamon rolls into a non-stick sprayed mini muffin tin.

8. Bake according to package directions.

9. While they are baking, whisk together the milk and sifted powdered sugar. Drizzle over warm cinnamon rolls. Yum!

*For an even easier recipe, omit the blueberry fillings and make plain Mini Cinnamon Rolls- just as tasty!

Recipe adapted from Iowa Girl Eats