When Greg and I were young and first married and he would always bring home flowers and candy on Valentine’s Day. Then the kids came along, and they were the ones to get the treats. Some years later we started going out for a nice dinner, and that’s pretty much our Valentine’s Day tradition now.
Another tradition that I will keep this year is making my Valentines a sweet treat. These Red Velvet Cupcakes with White Chocolate Cream Cheese Frosting are a delicious and easy treat. They start with a doctored up cake mix, and then I top them off with one of my favorite frosting recipes. Everyone always loves these and I may even treat myself to one!
Red Velvet Cupcakes
- 1 pkg. (18.25-oz.) red velvet cake mix
- 1 pkg. (3.4-oz.) vanilla instant pudding mix
- 1 c. sour cream, room temperature
- ½ c. water
- ½ c. vegetable oil
- 3 lg. eggs
- 1 c. miniature semisweet chocolate chips, optional
- Preheat oven to 350 degrees.
- Place cupcake paper liners in cupcake pan, set aside.
- Place cake mix, pudding mix, sour cream, water, oil and eggs in a large mixing bowl. Blend with an electric mixer on low speed until combined. Stop machine and scrape down the sides of the bowl. Increase speed of mixer to medium and beat for 2 more minutes until well blended. Fold in chocolate chips if you are using them. Spoon batter into pan ¾ full. (Batter will be thick. You'll have enough to make 22 to 24 cupcakes.)
- Bake for 18-20 minutes or until cupcakes spring back with lightly pressed with finger. Remove from oven, cool 5 minutes in pan. Remove from pan and place on wire rack to cool completely. Frost with completely cooled.
White Chocolate Cream Cheese Frosting
- 8-oz. cream cheese, room temperature
- 1 sticks butter, room temperature
- 3-oz. white chocolate
- 1 tsp. vanilla extract
- 2½ to 3 c. powdered sugar
- Microwave chocolate in a microwave-safe bowl, stirring every 30 seconds, until melted. Do not overheat!! If it is almost melted with just a few solid pieces you can stir continuously for the pieces to melt.
- Beat cream cheese and butter with an electric mixer for 2 minutes, until fluffy and completely blended.
- Slowly beat in melted chocolate and vanilla extract. Slowly add powdered sugar and beat until light and fluffy. If frosting is too thick you can use heavy whipping cream, adding 1 tbsp. at a time, to reach spreading consistency.
- Spread or pipe onto cupcakes.
Several months ago, while visiting my mom, I attended Wednesday night church with her. One of her good friends, Inell, had taken an Earthquake cake and was kind enough to share the recipe with me. However, months later when I wanted to make the cake I could not find it. This has happened to me more than once! In all honesty, it’s probably in the bottom of a purse somewhere, but for now, I took to the web.
This Earthquake Cake is super moist, extremely easy and crazy delicious! Inell’s cake and the one I made used a chocolate cake mix, however, while searching the web I found several variations including red velvet and pumpkin. I love the coconut, but it is totally optional and works well without it.
- 1 (15.25-oz.) box Chocolate cake mix (I used German chocolate)
- 1 (8-oz.) pkg. cream cheese, softened
- ½ c. butter, softened
- 1 tsp. vanilla extract
- 2 c. powdered sugar
- ½ c. flaked coconut
- 1 c. chopped pecans, lightly toasted
- 1½ c. chocolate chips (milk chocolate or semi-sweet)
- Preheat oven to 350℉. Spray a 9 x 13-inch baking dish with cooking spray.
- Sprinkle pecans in the bottom of the dish, set aside.
- Prepare the cake mix as directed on the package. Pour the batter evenly over the pecans, do not stir.
- Using a hand mixer, mix the cream cheese and butter until mixed well. Gradually add the powdered sugar and beat until creamy. Fold in coconut.
- Drop coconut mixture by spoonfuls randomly over the batter. Using a butter knife, lightly swirl through the batter.
- Sprinkle the chocolate chips over the top of the cake.
- Bake for 30 to 45 minutes or until a toothpick inserted into the cake come out clean.
- Cool to room temperature then serve.
Wikipedia describes a potluck as a gathering where each guest contributes a different and unique dish of food, often homemade, to be shared. We all like to prepare a dish that is going to wow the crowd. Some of my favorite recipes came from potluck dinners.
I recently made this fantastic Peanut Butter Chocolate Delight for a potluck at our church. This four-layered dessert comes together in very little time. The bottom layer is made with crushed Oreos, topped with a cream cheese and peanut butter layer, then chocolate pudding, and Whipped Topping. With the chopped Reese’s peanut butter cups on top, this will be everyone’s favorite on the dessert table at your next potluck!
Peanut Butter Chocolate Delight
- 36 Oreo cookies
- ⅓ c. butter, melted
- Peanut Butter Layer:
- 8-oz. cream cheese, softened
- 1 c. creamy peanut butter
- 1 c. powdered sugar
- ¼ c. milk
- 1½ c. whipped topping
- Chocolate Layer:
- 2 (4-serving size) boxes instant chocolate pudding
- 2¾ c. milk
- Whipped Topping
- Chopped mini Reece's Peanut Butter Cups
- For crust: Place Oreos in the bowl of a food processor and process until finely crushed. Add melted butter and pulse until blended. Pour mixture into the bottom of a 9 x 13-inch dish and place in the refrigerator.
- For the peanut butter layer: Beat cream cheese and peanut butter with a mixer until fluffy. Add powdered sugar and blend until smooth. Gently fold in whipped topping.
- Gently spread peanut butter mixture over the crust. Place in refrigerator while you prepare the pudding.
- Chocolate Layer: In a bowl whisk both boxes of pudding mixture with milk until smooth. Pour over the peanut butter layer and gently spread. Place in the refrigerator for about 5 minutes.
- Top with whipped topping and sprinkle with chopped Reece's peanut butter cups.
- Refrigerate 3 to 4 hours before serving.
Have you noticed that recipes, just as styles and fashions, come and go? Seven-layer salads were all the rage twenty-five years ago. Chicken Tetrazzini, Broccoli Casseroles, and Hash Brown Casseroles were also very popular.
Mama served Chicken Tetrazzini on occasion for dinner when I was growing up. It took a Broccoli Casserole to convince Greg that broccoli was a good thing. Hash Brown Casserole was one of my Aunt Cat’s signature dishes, and you could count on it being at all of our family dinners.
These are wonderfully delicious dishes that have been put to the side for newer, updated recipes, but they should not be forgotten. When I recently shared a Poppy Seed Chicken Casserole recipe on my blog, I found out just how much people desire to see the old classic recipes. So, starting today, I will share an “oldie but goodie” with you occasionally.
This Cream Cheese Pie was a favorite of mine when I was growing up. You usually saw them in the purchased graham cracker crust and topped with cherry or blueberry pie filling and they were wonderful. This recipe is for a 9 x 13-inch dish but use half of the ingredients for a 9-inch pie.
Cream Cheese Pie
- 2 cups crushed graham cracker crumbs (24 squares)
- ⅓ cup sugar
- ⅔ cup butter, melted
- 2 (8-oz.) pkg. cream cheese, softened
- 2 (14-oz.) cans sweetened condensed milk
- ⅔ c. freshly squeezed lemon juice
- 2 tsp. vanilla extract
- 2 cans pie filling, chilled (cherry or blueberry)
- For crust:
- In a medium bowl, combine the crumbs and sugar; add butter and blend well. Press onto the bottom of a 9 x 13-inch baking dish.
- Bake at 350° for 10 to 12 minutes or until crust is lightly browned. Cool on a wire rack before filling.
- For filling:
- With an electric mixer beat cream cheese until fluffy. Beat in sweetened condensed milk and mix until smooth. Stir in lemon juice and vanilla extract. Pour into cooled crust and chill for at least 4 hours.
- Pour pie filling over the top of pie and serve.
School starting back marks the end of summer for most of us. Whether you have kids in school or not. Most vacations are over and it marks new beginnings for many.
I have both of my kids living at home again. Wes is working on his masters while working a full-time job, and Savannah will be in her last semester of college before internship. I miss the days of fretting about the first-day outfit and picking out the perfect backpack. As mothers, we all want our babies to grow into responsible adults, but it is still just a bit sad when they do.
With this being the first week of school for most in our area I thought I would share a recipe that was one of my kid’s favorites when they were small. Snickerdoodles are delicious with a hint of cinnamon on top of the moist and chewy cookie, and it’s just as good as a blondie, only easier.
- 1 c. unsalted butter, melted
- 2 c. granulated sugar
- 2 tbsp. milk
- 2 lg. eggs
- 1 tsp. vanilla extract
- 2¾ c. all-purpose flour
- 1 tsp. baking powder
- ½ tsp. cream of tartar
- ¼ tsp. salt
- 2 tbsp. granulated sugar
- 1½ tsp. ground cinnamon
- Preheat oven to 350℉. Grease and flour a 9 x 13-inch pan, set aside.
- In a large bowl combine melted butter, sugar, and milk. Add the eggs and whisk until combined.
- In a separate bowl, combine flour, baking powder, cream of tartar, and salt. Stir the flour mixture into the butter mixture and mix until all dry ingredients are mixed in.
- Pour into the prepared pan.
- Mix sugar and cinnamon until combined. Sprinkle over the batter in the pan.
- Bake for 20 to 25 minutes, or until the blondies start to pull from the sides of the pan.
- Cool completely before cutting.
Best eaten within twenty-four hours.