White Chocolate Gingerbread Truffles with Lemon Ginger Cream Cheese Frosting

If you're still looking for that perfect holiday treat, these are it. I've been on a gingerbread kick lately and let me tell you...these are amazing. Simple, bite-sized pieces of heaven that are perfect for holiday parties!

I've made cake pops/truffles a million times and what I love the most about them is that they are super versatile. You can basically use any flavor of cake and frosting. 

This combination has to be one of my favorites! I loooove the spicy and warm gingerbread with the slightly tart lemon and ginger cream cheese frosting. The perfect pairing. 

Merry Christmas from our family to yours! :)

White Chocolate Gingerbread Truffles with Lemon Ginger Cream Cheese Frosting

Recipe adapted from the Cooking Channel 
Ingredients:

for the cake:
1/2 cup sugar
1/2 stick unsalted butter, softened
1/3 cup molasses
1 large egg
1 1/2 cups flour
2 teaspoons ground ginger
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup whole milk
12 ounces white chocolate candy melts
1 cup pecans, toasted and finely chopped

for the frosting:

1 1/4 cups powdered sugar
1/3 cup unsalted butter, softened
8 ounces cream cheese, cut into 4 pieces and softened
1 teaspoon freshly grated ginger
1 teaspoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract

Directions:
For the cake: Preheat the oven to 350 degrees. Grease an 8 by 8-inch baking dish. Line a baking sheet with waxed paper.

Using a hand mixer, cream the sugar and butter until light and creamy. Beat in the molasses and egg and continue beating until fully incorporated. In a large mixing bowl, combine the flour, ground ginger, baking soda, nutmeg, cloves and salt and mix well.

Alternating the dry ingredients with the milk, slowly add to the wet ingredients, while mixing on low, until fully incorporated. Add 1/2 of the milk to the creamed butter, then 1/2 of the flour mixture. Repeat this process and mix until fully combined.

Pour the batter into the prepared baking dish. Bake about 20 to 25 minutes. Allow the cake to cool.

Once the cake has cooled, crumble the cake using a fork and transfer to a large mixing bowl, making sure to break the cake apart really well. Add the Lemon Ginger Cream Cheese Frosting (see below) to a bowl and mix thoroughly. Using a small cookie scoop or a tablespoon, portion out the cake truffles and place them on the prepared baking sheet. Once all the balls have been formed, chill the cake truffles for an hour in the refrigerator.

After an hour, melt the white chocolate over a double boiler by placing it in a heatproof bowl set over a pot of gently simmering water. Making sure the water doesn't touch the bottom of the bowl.

Once the chocolate is melted, dip the cake truffles into the chocolate and, using 2 forks, gently turn the cake in the chocolate. Place the chocolate covered cake truffles back on the wax paper and top with the chopped pecans. Return them to the fridge to set, about 20 minutes.

for the frosting:
Using a stand mixer, cream the sugar and butter together until light and creamy. Add cream cheese slowly, one piece at a time, fully incorporating it after each addition. Add the grated ginger, juice, zest and vanilla and beat until fluffy and fully combined.

Gingerbread Whoopie Pies

Whoopie pies are pretty much my favorite thing ever and I love this mini version!! It's like a little cupcake sandwich. :)

These little bites of yummy goodness have winter and Christmas written all over them. There is something about this time of year when I find myself craving anything with gingerbread. The warmth of flavors is just perfect for these cold days.

This whoopie pie is super moist and has a strong gingerbread flavor. The filling is a simple cream cheese frosting and is the perfect compliment. All in all, they are simply scrumptious! Make them. You won't be disappointed. 

Gingerbread Whoopie Pies
Recipe adapted from King Arthur Flour
Ingredients:

2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
1/2 cup unsalted butter, softened
1/4 cup dark brown sugar, packed
1 large egg
3/4 cup molasses
1/2 cup buttermilk

for the filling:

4 ounces cream cheese
4 tablespoons butter
1 teaspoon vanilla
3 cups powdered sugar

Directions:

• Preheat oven to 375 degrees. Line baking sheets with parchment paper. Set aside.
• In a large bowl, whisk together all the dry ingredients.
• In the bowl of a stand mixer beat butter and brown sugar together until light and fluffy. Beat in the egg, scraping down the sides of the bowl.
• Mix in half of the dry ingredients, the molasses, the remaining dry ingredients, and then the buttermilk.
• Drop the batter onto baking sheets using a medium cookie scoop (about 1 1/2 tbsp.).
• Bake the cakes until puffed and set, about 9-12 minutes. Cool on the baking sheets until firm then transfer to a wire cooling rack to cool completely.

Make the filling by beating the cream cheese and butter with an electric mixer.  Mix in vanilla, then beat in powdered sugar until smooth.  Place 1-2 tablespoons of filling in the center of a cake.  Top with a second cake and press together until the filling reaches the edges of the pies.  Makes about 15 sandwiches.

Brownie Cupcakes with White Chocolate Cream Cheese Frosting

Dark chocolate meets white chocolate. 

These cupcakes are rich + fudgy and covered in amazingly delicious white chocolate cream cheese frosting. If you're an extreme chocolate lover, these are for you! 

The batter is super easy since you can just use a boxed brownie mix. I bought some coconut oil a few weeks ago and decided to give it a whirl in these brownies. 

The verdict: decadent and chocolatey with just the slightest hint of coconut. I think these brownies actually smell more like coconut than they taste like it. I love the idea of using it instead of butter or vegetable oil, partially because I’m insanely crazy about coconut! Apparently you can use coconut oil for everything: conditioner, deodorant, lotion, diaper cream...good to know! 

If you're a fan of coconut oil head over to The Kitchn and check out these awesome recipes! 

Brownie Cupcakes with White Chocolate Cream Cheese Frosting
Ingredients:
1 box Ghirardelli Dark Chocolate brownie mix
1 egg
1/3 cup water
1/3 cup coconut oil
1/4 cup hot fudge sauce

{for the frosting}
1/2 stick butter, softened
2 cups powdered sugar
4 oz cream cheese, softened
4 oz good quality white chocolate, melted (I used Ghirardelli)
1 tsp clear vanilla extract

Directions:

• Preheat oven to 350 degrees. Line a muffin tin with about 12 paper liners and set aside.
• In a large bowl, combine one box brownie mix, the egg, coconut oil, water, and hot fudge sauce until blended. Portion evenly among muffin cups; about 2/3 full. 
• Bake until a toothpick inserted in the center comes out clean, about 25-30 minutes. Cool completely.

{for the frosting}

• In the bowl of a stand up mixer, beat cream cheese and butter until light and fluffy. 
• Slowly add in powdered sugar. 
• In a small bowl over simmering water, melt the white chocolate. Stir until smooth. 
• Add in the cooled white chocolate and vanilla extract. Continue beating until combined and smooth. 

Strawberry Tart

I don't usually buy strawberries this early in the year but Publix was having an awesome deal the other day, so I couldn't resist...3 for $5 is a steal!

I've been wanting to use my new tart pan so when these beautiful strawberries came along it wasn't difficult to decide what to make! Ever since I saw this strawberry cream cheese tart on Pinterest I knew I had to try it out.

This tart is sweet, fresh and satisfying. It's the perfect blend of berries, smooth cream cheese and a hint of chocolate. I could eat this for breakfast, lunch and dinner... and maybe for a snack too!

If you're a fan of strawberries like me, you might also want to check out my Strawberry Cupcakes, Strawberry Basil Cake, Strawberry Cheesecake, or Strawberries and Cream Bars.

ENJOY! :)

Strawberry Tart

Ingeredients:
1 Pillsbury® refrigerated pie crust

1/3 cup semi sweet chocolate chips

2 tbsp butter

1 package (8 oz) cream cheese, softened
1/2 cup powdered sugar

1 tsp vanilla extract

1 tsp fresh lemon zest
1 pint (2 cups) strawberries, quartered

Directions:

• Heat oven to 350°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch tart pan. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 15 minutes.
• In a microwave safe bowl, combine chocolate chips and butter. Melt for 10 second intervals and stir until smooth. Spread chocolate in bottom of cooled baked shell. Refrigerate 1 hour.
• In small bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Add in vanilla and lemon zest and combine. Carefully spread over chocolate layer in shell.
• Place strawberries evenly over cream cheese layer. Refrigerate until firm, about 1 hour.

Carrot Cake Whoopie Pies

There's just something about whoopie pies...they are the perfect little snack! 

These little sandwiches are very light and fluffy, with orange specks from the carrots.  I made my classic cream cheese frosting and sandwiched it between the cookies. 

Carrot cake + cream cheese frosting = best dessert EVER.  

The combination of cinnamon, nutmeg, and ginger was amazingly delicious! This is the perfect option if you're looking for a dessert to make for Easter.  

Carrot Cake Whoopie Pies

Recipe adapted from Tracey's Culinary Adventure

Ingredients:

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
8 tablespoons (1/2 cup) unsalted butter, at room temperature
1/2 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups grated carrots

Directions:
Preheat oven to 350 degrees.  Line baking sheet with parchment.

In a medium bowl, whisk the flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt together.  In the bowl of a stand mixer cream the butter and both sugars on medium speed until light and fluffy.  Add the eggs, one at a time, beating well after each addition.  Mix in the vanilla.  Add the dry ingredients and beat just until combined.  Finally, add the grated carrots.

Chill the batter in the refrigerator for at least one hour.

Using a small cookie scoop, place cookies on a prepared baking sheets, about 2 inches apart.  Bake for about 12 minutes, or until the cookies spring back when gently pressed.  Transfer the baking sheet to a wire rack and let the cookies cool for 5 minutes then remove the cookies to the wire rack to cool completely. 

Cream Cheese Frosting

Ingredients:

1 stick butter, softened

8 ounces light cream cheese, room temperature

4 cups confectioner sugar, sifted

2 teaspoons vanilla extract

 

Directions:

In a mixer, beat softened cream cheese and butter until light and fluffy. Slowly add confectioner sugar until just incorporated.  Add vanilla and beat until smooth.

Snickers Cheesecake Bars

If you've read any of my recent recipes, you obviously know I have a problem. I am obsessed with cheesecake. So here we go...next on the list is Snickers Cheesecake Bars. 

These bars are super creamy with the perfect Oreo crust. The bits and pieces of Snickers throughout add just the right amount of sweetness.

I could probably eat cheesecake every day. But, since my metabolism doesn't agree with me, I had to figure out a way to not feel so guilty eating them. I cut the fat by using fat free cream cheese and Greek yogurt. You can't even taste a difference!

This cheesecake recipe is deliciously indulgent and perfect for anyone that loves an ooey gooey Snickers bar. It was a huge hit with with our friends and I hope you enjoy it as much as we did! :)

Snickers Cheesecake Bars

Ingredients:

FOR THE CRUST 

1/2 cups chocolate cookie crumbs (I used Oreos)
4 tablespoons melted butter
FOR THE FILLING
12 ounces (1 1/2 packages) plain cream cheese, softened (I used reduced fat)

1 large egg
1/4 cup granulated sugar

1 tsp vanilla extract
1/3 cup fat free Greek yogurt
16 Snickers Minis, chopped into bite-sized pieces
FOR THE GLAZE 

3/4 cup semisweet chocolate chips 

3 tablespoons unsalted butter

Directions:
Preheat oven to 350 degrees. Line an 8x8 inch pan with foil.

For the Crust:
Stir the cookie crumbs and butter together in a bowl. Press into the lined pan. Bake for 7-10 minutes and then cool while you make the filling.

For the Filling:
Beat cream cheese, egg, sugar, and Greek yogurt, and vanilla together with a hand or stand mixer until smooth and creamy. Stir in your candy pieces and spread the mixture over your cooled crust. Bake for 30-35 minutes, or until the cheesecake has set up. Let cool completely.

For the Chocolate Glaze:
Melt the chocolate and butter together over a double boiler, or carefully in the microwave for 20 second intervals. Stir until smooth. Spread the glaze over the bars using a silicone spatula or offset frosting spatula. Chill for at least 3 hours before cutting into bars.

Chocolate Chip Peanut Butter Cheesecake Bars

Imagine...

Peanut butter. 

Cream cheese. 

Chocolate chips. 

Yup. You read that right. 

These cheesecake bars are super rich and super yummy. Go ahead and make sure you have a nice big glass of milk on hand before you devour these!

These bars start out with a chewy chocolate chip crust that's topped with creamy peanut butter cheesecake. It's all topped off with even more chocolate chips! Not only are they decadent and delicious but they are extremely easy to make!

Chocolate Chip Peanut Butter Cheesecake Bars

Ingredients:

1 package yellow cake mix

1/2 cup (1 stick) butter, softened

1 cup milk chocolate chips
2 (8 ounce) packages cream cheese, softened
1/3 cup peanut butter

1/3 cup sugar

1 tsp vanilla

2 large eggs

Directions:

• Preheat oven to 325 degrees F. 
• Grease a 9x13 inch pan or line with aluminum foil.
• Mix the cake mix and butter in a large bowl with electric mixer on medium speed 1 to 2 minutes until blended and crumbly. Mix in 1/2 cup of chocolate chips until combined. Reserve 1 cup of mixture. Press remaining mixture into prepared pan. 
• Bake for 10 minutes.
• Beat the cream cheese, peanut butter, sugar, and vanilla with an electric mixer 1 to 2 minutes on high speed until smooth. Beat in the eggs until blended. Spread over crust and sprinkle with reserved cake and chocolate chip mixture.
• Bake 35 to 40 minutes or until just set. Transfer to wire rack and cool completely. Cut into bars.

Strawberries and Cream Bars

These bars are pretty amazing. There are some things that just scream summertime and these bars are one of them. Breakfast? Dessert? Either way, you can't go wrong! 

You start with a soft and chewy cookie crust...topped with smooth cream cheese with a hint of vanilla...then sweet and juicy strawberries with an extra layer of cookie goodness! 

SO. GOOD.

 

Strawberries and Cream Bars

Recipe adapted from Cookies and Cups

Ingredients:

1 box vanilla cake mix

1/3 cup butter, room temperature

2 eggs

3 cups strawberries, sliced

8 oz cream cheese

1/3 cup sugar

1 tsp vanilla

Directions:

• Preheat oven to 350 degrees F and spray 9x13 pan with cooking spray.
• In large bowl combine butter, one egg and cake mix until dough forms. Set aside 1 cup of the dough mixture for the topping.
• Using your hands, press the remaining dough mixture in the bottom of the pan and bake for 10-12 minutes.
• While the crust is baking, slice the strawberries into approx 1/4 inch slices.
• In a mixing bowl beat cream cheese, sugar, vanilla and remaining egg until smooth.
• Spread cream cheese over the partially baked crust and arrange the sliced strawberries over the cream cheese mixture. Break up the rest of the reserved dough mixture and sprinkle over the top.
• Bake for 25-30 minutes until center is set and crumbs on top turn golden brown.
• Cool completely and chill at least 30 minutes before serving.

Chocolate OREO Cookie Cake

The only word for this cake is heavenly. No other word could possibly describe it. It's just...everything I could ever want in a cake. 

chocolate. 

oreos.

cool whip.

cream cheese.

 Are you drooling all over your keyboard yet??

I made this cake for father's day and it was quite a hit. The best part is that I even tried to make it somewhat "healthier" and it worked! I don't know if you can really make a chocolate covered oreo cookie cake healthy, but at least I didn't feel that bad eating a slice...or two. 

I will probably never make a boxed cake with eggs and oil again. I substituted Greek yogurt and it turned out to be the most amazing cake. I also added some coffee to boost the chocolate flavor! Moist, velvety, and rich. Seriously good. Shout out to Dr. Oz for sharing the cake recipe on his show! :) 

I promise this cake will not disappoint!

Oreo Cookie Cake (Recipe adapted from Kraft)
Ingredients:
1 pkg. (2-layer size) devil's food cake mix
1 cup Greek yogurt, fat free
1/2 cup water
1/2 cup brewed coffee, cooled
4 squares semi-sweet chocolate
1/4 cup butter
1 pkg. (8 oz.) cream cheese, softened, reduced fat
1/2 cup sugar
1 pkg thawed cool whip topping, fat free
15 Oreo cookies, coarsely crushed, reduced fat

Directions:

Preheat oven to 350 degrees F.

Combine cake mix, Greek yogurt, coffee, and water. Pour batter evenly into to two greased 9 inch round cake pans. Bake for 25-30 minutes.

Microwave chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies.

Place 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze; let stand 10 min. or until firm. Keep refrigerated.

Fudgy Brownies with Nutella Cream Cheese Frosting

Who doesn't love a soft and chewy brownie?  Who doesn't love Nutella? Who doesn't love cream cheese? This is probably the best combination of ingredients for the yummiest brownie. 

It is the perfect little snack to fulfill any chocolate craving. The only problem is, I can't eat just one!

If you are an ooey, gooey, chocolate brownie lover and have never tried a Nutella brownie before you need to try this one. These are so simple to make, and simply delicious! 

Fudgy Nutella Brownies with Nutella Cream Cheese Frosting

Ingredients:

1 boxed brownie mix (I used Chocolate Fudge)
2 eggs
2 tablespoons oil
1/4 cup water
3/4 cup Nutella
Frosting:

1/2 cup Nutella

4 oz cream cheese, softened
1 cup Cool Whip

Directions:

Heat the oven to 350 degrees. Spray a 9x13 in pan lightly with nonstick cooking spray, then line with parchment paper.

In a large mixing bowl, combine the brownie mix, eggs, oil, water, and Nutella. Stir with a wooden spoon until just mixed. Spread into the prepared pan.

Bake 25 to 30 minutes or until inserted toothpick comes out nearly clean. Cool the brownies completely before frosting.

Meanwhile, in a small mixing bowl, mix together Nutella and cream cheese until blended. Gently fold in the cool whip.  Spread over the cooled brownies; refrigerate 2 hours before cutting.

Cookie Dough Cheesecake Bars

I made these last week for a little girls get together and they are seriously good. I know I say that about pretty much everything on here, but really...these are super yummy. Forget all the other things I've posted and suggested that you make, and get on these immediately!

A buttery graham cracker crust with a layer of creamy cheesecake and the chocolate-y goodness of chocolate chip cookie dough is the perfect combination

Chocolate Chip Cookie Dough Cheesecake Bars
Recipe adapted from The Sweets Life
 
Ingredients:
Crust:
1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted

Chocolate Chip Cookie Dough:
5 tablespoons unsalted butter, room temperature
1/3 cup packed light brown sugar
3 tablespoons granulated sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
3/4 cup flour
2/3 cup chocolate chips

Cheesecake Filling:
10 oz cream cheese, room temperature
1/4 cup sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract

Directions:
1. Preheat the oven to 325 F. Line an 8" square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.
2. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Leave your oven on while you prepare the dough.
3. While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Using your hand to form clumps, distribute the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps. Be sure to use all of the dough.
5. Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely. Chill in refrigerator overnight or for at least a couple hours.
6. Lift the bars out by the overhang and cut into squares for serving.

Caramel Apple Cheesecake Bars

The other day I was searching for a dessert to make for our Christmas dinner at my parents house. I wanted something I could put together easily and make ahead of time. I was searching and now I am searching no more because I’ve found all that I was looking for in this delicious treat.

Let me describe each layer of this amazing dessert for you: it all starts with a chewy oatmeal cookie-like crust on the bottom, then a smooth and delicious cream cheese filling with chunks of yummy cinnamon & nutmeg apples scattered all over, then a crumbly and crunchy topping with pecans, and finally a delicious warm and salty caramel sauce drizzled all over!

Sounds pretty good, huh?

It might seem like a lot of steps, but it's actually really easy and tastes amazing!

Check out Sweet As Sugar Cookies blog for a whole list of yummy treats!!

Caramel Apple Cheesecake Bars 
Recipe adapted from Food Network

Ingredients:

Crust & Streusel:

1 package Oatmeal Cookie mix (I used Betty Crocker)

1/2 cup butter, cold (1 stick)

1/4 cup chopped pecans

Cheesecake Filling:

2 packages cream cheese (8 oz each), softened

1/2 cup sugar

2 tbsp flour

1 tsp vanilla

1 egg

Apples:

3 Gala apples, peeled, cored, and chopped

1/4 tsp nutmeg

1 tsp cinnamon

2 tbsp sugar

Caramel Sauce:

15-20 caramel candies, unwrapped

2 tbsp milk

1/4 tsp salt

Directions:

• Preheat oven to 350 degrees. Line a 9x13 pan with aluminum foil.
• Place cookie mix in large bowl. With a fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture Press remaining crumbs in bottom of pan. Bake 10 minutes.
• Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth. Spread over crust.  
• In a small bowl, stir together chopped apples, 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with remaining cookie crumb topping. Sprinkle with chopped pecans.
• Bake 40-45 minutes, or until filling is set. Cool about 30 minutes. Refrigerate to chill, about 2 hours. 
• Add unwrapped caramel candies with milk and salt in a microwaveable bowl. Cook on high, 3-4 minutes, stopping to stir occasionally until caramel is melted and smooth. 
• Cut into bars and serve each with drizzled caramel sauce.  

Jalapeno Popper Dip

A close friend of ours hosted his annual Christmas party last night and I was in charge of an appetizer and dessert. The first time I had this dip I was completely amazed. It is seriously addicting and I couldn't wait to make it!  

This dip is everything that makes jalapeño poppers so amazing, and then some. It’s ooey, gooey, creamy, cheesy and spicy. It has a cheesy, buttery breadcrumb crust. It is dip heaven. The best way to eat this dip: with a cold beer! :)

Jalapeno Popper Dip
Recipe adapted from Sweet and Savory Food
Ingredients:
8 ounces cream cheese, at room temperature (I used fat free)
1/2 cup reduced fat sour cream
1/2 reduced fat mayonnaise 
4-ounce can diced jalapeño peppers, drained
1 clove garlic, minced
½ teaspoon cumin
1½ cups shredded Mexican blend cheese
1/2 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
2 tablespoons unsalted butter, melted

Directions:
1. Preheat oven to 375 degrees.
2. Combine the cream cheese, mayonnaise, sour cream, jalapenos, garlic, cumin and shredded cheese in a mixing bowl. Pour the mixture into an 8x8 baking dish.
3. Combine the breadcrumbs, Parmesan cheese and melted butter in a small bowl, tossing with a fork until the mixture is evenly moistened. Sprinkle evenly over the cream cheese mixture.
4. Bake in the preheated oven for 25 to 30 minutes, until the top is golden brown and the dip is bubbling. Let rest for 5 minutes before serving. Serve with tortilla chips or crackers

Red Velvet Brownies with Whipped Cream Cheese Frosting

I made these yesterday for Evan's work luncheon. He decided to volunteer me to make the dessert...and I was more than happy to do it! I saw this recipe a few weeks ago and literally started drooling, but didn't have a reason to make them...until now. 

They looked so yummy and delicious on Smells Like Home's website that I just couldn't resist! Good thing Evan took them to work before I devoured every last bite!

Red Velvet Brownies with Whipped Cream Cheese Icing

Recipe adapted from Smells Like Home

For the brownies:
3 tbsp unsweetened cocoa powder
1 oz red food coloring (or a scant 2 tbsp)
2 tsp pure vanilla extract, divided
1/2 cup (8 tbsp) unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 large eggs, at room temperature
1 1/4 cups all-purpose flour
1/4 tsp salt

For the frosting:

16oz cream cheese, room temperature
1 1/2 cup powdered sugar
1 teaspoon vanilla
1 cup heavy cream, cold

To make the brownies:
Preheat the oven to 350 degrees.  Line and 8x8 in pan with parchment paper.

In a small bowl, slowly stir together the cocoa powder, food coloring, and 1 tsp vanilla into a thick paste until no lumps of cocoa remain. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, about 2 minutes.  Add eggs one at a time, mixing well after each addition, then stir in the remaining 1 tsp of vanilla.  With the mixer off, add in the cocoa mixture, then turn the mixer to medium and beat the two mixtures together until they are one uniform color.  Slowly add in the flour and salt and mix on medium-low speed, just until combined.  Do not over mix.

Remove the bowl from the mixer and stir up the batter with a rubber spatula once or twice just to ensure all of the flour has incorporated from the sides of the bowl and there isn’t anything stuck on the bottom of the bowl.

Pour the batter into the prepared pan and bake for 30-40 minutes or until a toothpick comes out clean when inserted into the center of the brownies.  Allow brownies to completely cool in the pan on a baking rack.

To make the frosting:

Beat the cream cheese, sugar, and vanilla until smooth and fluffy. In a separate bowl, beat the heavy cream to nearly stiff peaks, then add the whipped cream into the cheese mixture and quickly and briefly beat to combine. Do not over beat.