Strawberry/Blueberry Cheesecake Popsicles from Pops: Icy Treats for Everyone!

Every once in a while, I score a really cool cookbook.  This is one of those times.

Pops: Icy Treats for Everyone has so many refreshing popsicle ideas, plus a bunch of decadent popsicles and even ice cream sandwich recipes.

You’d never believe how easy they are to make because they all look so intricate.  The best part is when you’re able to make yours look just as good.  And they even taste good, too.

Even if you don’t feel like making anything from the book, you can just check out all of the awesome pictures and drool, but that’s up to you.  Ha!

For the recipe, you can buy Pops: Icy Treats for Everyone on Amazon.

PS:  I’ll be having a giveaway on Monday, so check back! 

The Perfect Red Velvet Cupcakes (Hummingbird Bakery Recipe)

The past week has been stressful.  Very, very stressful.

But it’s okay, because we have cupcakes, right?  Cupcakes always make everything better.  Especially these.

Kellen and I had the worst red velvet cupcakes at a little cupcake shop in Missouri, and ever since then I’ve been on a mission to make better ones to get that taste out of my mouth.  These are perfect, and I don’t throw that term around loosely.

Just in case this week has been stressful for you guys, too, just scroll through these (the following pictures aren’t mine, I found them all on Pinterest, except for the cupcake pictures :)):

P.s.  I’ve been having trouble with my comments working lately, so if you’re having problems leaving a comment, will you email me? (whatkatiesbaking@gmail.com)  Thanks guys!

 Cupcakes:

 

The Perfect Red Velvet Cupcakes
From: Hummingbird on High

Ingredients:

• 4 tablespoons unsalted butter, at room temperature
• 3/4 cup sugar
• 1 egg
• 1 tablespoon unsweetened cocoa powder
• 2 tablespoons red food coloring
• 1/2 teaspoon pure vanilla extract
• 1/2 cup buttermilk
• 1 cup plus 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons distilled white vinegar
• Cream Cheese Frosting

Directions:

1. Preheat the oven to 325 (F).
2. Put the butter and sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium speed until light and fluffy and well mixed. This creaming process should take about 5 minutes at sea-level, and around 3 minutes at high-altitude.
3. Turn the mixer up to high speed, slowly add the egg, and beat until everything is well incorporated. Do not overbeat — this should only take about a minute.
4. In a separate bowl, mix together the cocoa, red food coloring, and vanilla to make a thick dark, paste.
5. Add to the butter mixture and mix thoroughly until the batter just becomes evenly combined and colored, scraping any unmixed ingredients from the side of the bowl with a rubber spatula. Do not mix any longer than necessary.
6. Turn the mixer down to slow speed and slowly pour in half the buttermilk. Beat until just mixed, and then add half the flour (1/2 cup plus 1 tablespoon) and continue mixing until the flour is just incorporated.
7. Scrape down the side of the bowl and repeat this process until all the buttermilk and flour have been added.
8. Add the salt, baking soda, and vinegar one at a time. Turn the speed up to medium-high speed, and beat for about a minute.
9. Use a measuring spoon to dole out about 1 3/4 – 2 tablespoons of batter into cupcake cases in your muffin tin. The cases should be around two-thirds full.
10. Bake in the preheated oven for 20 – 25 minutes, or until the cupcake top bounces back when touched. A toothpick inserted in the center should come out clean. Let the cupcakes cool slightly in the pan before removing them onto a wire rack to cool completely.
11. When the cupcakes are cold, frost with cream cheese frosting.

Easy and Delicious Sopapilla Cheesecake

I’m taking Spanish 2 and we had a fiesta this week.

Everyone was required to make something or bring something to class and I (obviously) opted to bake something.

I got on All Recipes and looked up “Best Mexican Desserts” and they included:

Sopapilla Cheesecake Pie

Quick Elephant Ears

Cinco de Chili Chocolate Cupcakes with Chili Cream Cheese Frosting

Nutty Bunuelos

Mexican Flan Cakes

Tres Leches (Milk Cake)

Apple Enchilada Dessert

Empanadas

Margarita Cake

Churros

Polvorones de Canele (Cinnamon Cookies)

Mexican Wedding Cakes II

It was hard to pick, but the Sopapilla Cheesecake Pie was the winner… it’s the BOMB! Seriously, so good and so easy.  I normally don’t use packaged things when I bake, but I did it and I’m proud of it, because this was a definite crowd-pleaser.  One of the people in my class took home 4 pieces with him.  It was gooood.. but then again, how do you go wrong with crescent rolls, cream cheese, and sugar? You don’t!

Easy and Delicious Sopapilla Cheesecake
Adapted from: All Recipes

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 1 teaspoon Mexican vanilla extract
• 2 (8 ounce) cans refrigerated crescent rolls
• 1/2 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 cup butter, room temperature
• 1/4 cup honey**
• 
  

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9×13 inch baking dish with cooking spray.
2. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
3. Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9×13 inch rectangles. Press one piece into the bottom of a 9×13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 1/2 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
4. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.

**I excluded the honey (on accident) and it still tasted great!

The Best Red Velvet Cake with Cream Cheese Frosting

Until last year, I had always thought that there was this big secret to red velvet cake.

I didn’t think it was chocolate, I thought the flavor was just “red,” so when I found out that it is just chocolate and red food coloring, it made red velvet cake a little less magical.  That’s when I looked it up to see why anyone would ever just add red food coloring to cake.

Apparently, “the reddish-brown color of the cake originally was from a reaction of the cocoa powder with an acidic ingredient such as buttermilk.”  Did you guys know that?  I had no idea.  Now, though, people just add food coloring to make the red tint.  Before food coloring, bakers boiled beets as homemade food coloring.  Cool, huh?

Well, there’s my lesson for the day!  Let me just tell you how good this cake is.  SO good!  I love how thick it is and the pieces of chocolate chip are delicious.  The cake isn’t super sweet, but the frosting is, so it goes perfectly with it.  The frosting is amaaazzinnng.  I was so proud of myself because I always seem to mess up cream cheese frosting, but this is the first fail-proof cream cheese frosting recipe that I’ve found.  So creamy, thick, and just plain yummy! I made this for my friend’s birthday and she loved it!!!

Red Velvet Cake

From: Cheeky Kitchen

Ingredients:

• 4 eggs
• 1 1/2 c. brown sugar
• 1/2 c. olive oil
• 1 package instant chocolate pudding
• 1 tsp. salt
• 3/4 tsp. baking powder (double if baking at low altitude)
• 2/3 c. cocoa powder
• 1 1/2 c. flour
• 1 c. sour cream
• ½ c. water
• 1 c. mini chocolate chips
• 2 tsp. red gel food coloring

1.  In a large bowl, beat together eggs, brown sugar, and olive oil, and instant pudding mix, creaming until very well mixed. 

2.  Add salt, baking powder, cocoa powder, and flour. Beat just until incorporated. 

3.  Add sour cream and water, and beat again just until incorporated. 

4.  Fold in mini chocolate chips, then scoop batter into a bundt pan which has been generously greased and floured (use cocoa powder, instead of flour, for a nice chocolatey finish to the outside of your cake). 

5.  Bake in an oven preheated to 350 degrees for 40-45 minutes, or just until the center part of the cake ring springs back to the touch. Watch your cake closely! You don’t want to overcook it! Once cooked, wait for the cake to cool to the touch before turning it out onto a cooling rack. Allow to cool, then cover tightly in plastic wrap and store in the fridge overnight before frosting.

The Best Cream Cheese Frosting

Ingredients:

• 2 sticks butter
• 8 oz. cream cheese
• 3 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1-2 Tbsp. milk 

Directions:

1.  In a large bowl, beat together butter and cream cheese until very light and fluffy.

2.  Slowly add powdered sugar until well mixed. Add vanilla extract.
3. Tip in a Tablespoon or two of milk, if needed to make frosting piping consistency (soft but not drippy). 4.Spoon into a large plastic zip-top bag. Snip a 1-inch hole in the corner of the bag and pipe giant frosting petals onto cooled cake. Enjoy!

Coconut Cream Cheese Balls (AKA Heaven)

I love my new town!

It’s full of Victorian houses, side roads filled with gravel, a cute little downtown of “mom and pop” stores, greenery everywhere, etc.  But, the best part about it is the feeling I get when I drive around the area.  For me, it’s a sort of nostalgic feeling.  I couldn’t describe it myself, so I looked it up and I think this is perfect: “I think it’s the feeling you get when you are overwhelmed with passion and longing for the favorite things from your youth. And the satisfaction you get when you re-live them.”

I spent my Saturday exploring and just taking it all in.  Please indulge me and check these out (all via Google… none of these are mine):

To top off all this goodness, I made my moms Coconut Cream Cheese Balls.  They are the best quick and easy dessert ever. I’m not exaggerating.  Unless you don’t like cream cheese or coconut, you will agree with me and I guarantee that.  These are heaven in a small bite-sized ball.  Please try them… they won’t disappoint you!

What do you guys love about your town?
Give links to your favorite fast and easy desserts!

Coconut Cream Cheese Balls

Ingredients:
1 8 oz. block of cream cheese, room temperature
5 cups powdered sugar (*If you don’t want these super sweet, sub 1/2 cup flour for 1 cup powdered sugar)
1-2 cups shredded coconut
1 teaspoon vanilla
*1 cup pecans, optional

Directions:
1. Beat the cream cheese until it’s smooth.
2. Slowly, cup by cup, beat in the powdered sugar, until it reaches a semi-doughy consistency.  It will be a bit gooey, but still hold it’s shape when formed into a ball.
3. Beat in vanilla.  If using pecans, fold them in now.
4. Roll each ball in the coconut.
5. Chill for about an hour before serving.

Yellow Cupcakes with Cream Cheese Frosting

Hello, guys!

I hope you all had a wonderful 4th of July!  Mine was spent with Kellen, friends, food, and fireworks!  Can’t get much better than that. 🙂

Okay, so I of course wanted to make a festive dessert, and I did, but I just couldn’t decide what I wanted to make.

I ended up deciding on cupcakes and I was completely pumped about it and ready.  The recipe looked great and the whole time I was thinking “this had better be the best cupcake I’ve ever made” because they’re pretty labor intensive.

Nope.  I overbaked the first batch and the frosting wasn’t so great (If you make these, I recommend turning the temperature down to 350).  But hey, they were still red white and blue!

Anyway, I’m still on the hunt for the best cupcake recipe ever.  What is yours?? And what did you all do for the 4th?
Also, I always mess up cream cheese frosting!  It gets all elastic.  What can I do to fix that?


Yellow Cupcakes
Click here for recipe!

 To make egg whites, it’s best to have a cold mixing bowl and room temperature whites!

Overbaked. 😦

Honey Strawberry Shortcakes with Honey-Cream Cheese Whipped Cream

I’ve never seen strawberries from Wal Mart that are as ripe as the ones we’ve bought this year.  It’s crazy!  That never happens. 

Kellen’s grandma always talks about how she likes the ones that are handpicked because they aren’t “white in the centers like the strawberries from the store.”  I completely agree, but this year the centers are pink.  

So, what do you do when life hands you pink-centered strawberries?

Make strawberry shortcakes! These are so light and sweet.  Perfect for a summer treat.

Honey Strawberry Shortcakes with Honey-Cream Cheese Whipped Cream
From:  Green Market Baking Book

Fruit Topping:  

3 cups local organic strawberries, sliced

1/2 cup honey

Shortcakes:

3/4 cups AP flour

2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 Tbsp cold butter
1/2 cup + 2 Tbsp buttermilk
3 Tbsp honey


Whipped Cream:

1/2 cup whipped cream
1/2 cup cream cheese
1/4 cup honey

Topping:
1. Pour the honey over the sliced berries and mix gently to combine. Let stand until ready to serve – up to 1 hour.

Shortcakes:
1. Preheat oven to 400°F and line a baking sheet with parchment paper. Combine the dry ingredients in a mixing bowl.
2. Cut the butter in small pieces and mix quickly with a fork or your fingers until the butter is evenly distributed. 
3.Whisk the buttermilk and the honey together in a measuring cup. Gradually add the wet ingredients to the dry ingredients, mixing gently to combine.
4. Dust a clean surface with flour and empty the dough from the bowl onto the counter. With floured hands, pat dough to about 1/4 inch thick. Using your favorite biscuit cutter, cut into rounds or fancy shapes.
5. Place on baking sheet and bake for about 9-10 minutes or until lightly browned. Set aside and cool until ready to assemble into cakes and serve.

Whipped Cream:
1. Beat together the whipped cream and cream cheese until combined.
2. Add the honey to the cream and whisk it in.  
3. Cut each piece of shortcake in half horizontally. 
4. Place the bottom half on a plate or shallow bowl.5. Top with a spoonful of berries and a dollop of cream.6. Add the top half of the shortcake and spoon more strawberries over it.
7. Finish with another spoonful of honey-sweetened whipped cream.8. Repeat with the other pieces of shortcake and serve.

Chocolate Cherry Cheesecake

Dear my favorite bloggers ever,

It’s finals week… aka death.

I’m stressin’ and frettin’… bear with me, I’ll be done after this week.

Until then, enjoy some cheesecake. 🙂

Love,

Katie

Chocolate Cherry Cheesecake
*Make sure all of your ingredients are at room temperature.  If they aren’t, the batter will be lumpy.

Ingredients

• 1 cup crushed graham cracker crumbs
• 1/2 cup crushed nuts, toasted
• 4-6 tablespoons butter, melted
•  
• 4 (8 ounce) packages cream cheese
• 1 1/2 cups white sugar
• 3/4 cup milk
• 4 eggs
• 1 cup sour cream
• 1 tablespoon vanilla extract
• 1/4 cup all-purpose flour

1/4 cup cherry topping (I used storebought… :/)

1/4 cup chocolate mixture (recipe follows)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs and nuts with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. 
4. Stir in milk with a wooden spoon (so you don’t overmix) and then stir in the eggs one at a time, mixing just enough to incorporate. 
5. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
6. Bake in preheated oven for 1 hour. 
7. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours. Chill in refrigerator until serving.

Chocolate mixture:  1/8 cup melted chocolate, 1/8th cup chocolate syrup

TIP:  If you don’t want your cheesecake to crack (like mine did), you can wrap your springform pan in foil 

and set it in a water bath.  That’ll create steam to keep the cheesecake moist, therefore no cracks.

I’m an Artist!! {Chive and Onion Biscuits}

Happy May Day!

There’s this girl.  Her name is Amanda.  I congratulated her the other day for starting this thing called the “100 Mile Challenge”.  She’s going to walk/run 100 miles in the month of May.  After I congratulated her, I received an e-mail from her telling me I should do it, too…

Not realizing that 100 miles = a 5k every day, I said yes.  And then I drug one of my friends into doing it with me so it wouldn’t seem so daunting.

Today is the first day of the 100 mile challenge.  Over 50 bloggers have signed up! 

In other news…. Check out this cool trick I learned today.  

Want to know how to do it?

Paper Plate Art
(source)

Things you’ll need:

Plate

Food Coloring

Dish soap

Instructions:

Cover the bottom of the plate with a thin layer of milk.

Drop a few drops of each color of  food coloring into the center, spread out a little bit. 

Drop one drop of dish soap into the middle.

Voila, you’re an artist!  Congrats!

And, totally unrelated, but obviously necessary…

Chive and Onion Biscuits

For the recipe, click here

Pear & Pecan Grilled Cheese

Did you know it’s National Grilled Cheese Month??

I love grilled cheese sandwiches.  My mom would always fix them for me when I was sick as a child.

Since it’s a nationally recognized month for the grilled cheese sandwich, I knew I had to make mine special.

I liked the sweet pear in contrast to the sharp cheddar.  I also liked the crunch of the pecans and the creaminess of the cream cheese!  Pretty proud of my “fancy” grilled cheese.

What’s your favorite way to make grilled cheese sandwiches??

Pear & Pecan Grilled Cheese

Ingredients:

2 slices bread
2 slices cheese (I used one slice cheddar, one slice mozzarella)
1 tablespoon cream cheese
2 slices of a pear
1/8 cup chopped pecans, toasted

Directions:

Preheat oven to 350 degrees.
Place the cheese on the bread.
Spread on the cream cheese, pear slices, and pecans. Don’t put the sandwich together.
Bake separate slices in the oven for 5-6 minutes.
Place slices together. 
Eat!!