Mini Banana Pudding Cheesecakes

Ingredients

1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 egg
1 small box of instant banana pudding
24 vanilla wafers
Whipped Cream (optional)

Directions

1. Preheat oven to 325°F. Beat cream cheese, sugar, egg, and banana pudding in a large bowl with electric mixer on medium speed until light and fluffy.  

2. Line 24 mini muffin cups with paper baking cups. Place a wafer in bottom of each muffin cup. Spoon batter into each cup, filling each 2/3 full.  

3. Bake 20 minutes or until edges are lightly browned. Cool in pan on wire rack.

4. Refrigerate 4 hours to overnight.

Optional:  Top with whipped cream, bananas, chocolate, marshmallow cream or anything you like. Enjoy!

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Hot Fudge Sundae Cupcakes

I have been toying with the idea of hot fudge cupcakes for awhile. Like everyone else, I am super busy so I use any shortcut I can find when baking. Though I prefer baking from scratch, it's just not in the cards at the moment. This is a quick, easy, I need to make something in a hurry because I don't have much time recipe.
 

HUGS CUPCAKES !

Here is an awesome recipe from my sister. These taste unbelievable and they are so easy to make. I promise you that you will not be disappointed !

  For step by step instructions with pictures, check out her blog @ Fabulous You.

Cake Ingredients:

 

1 milk chocolate cake mix

1 small box chocolate pudding mix

1 ½ cup milk

35 Hershey’s Hugs candy, chopped

1/3 cup oil

2 eggs

Preheat oven to 350 degrees. Line muffin pans with cupcake liners. In a medium mixing bowl, add the cake mix, pudding mix, milk, oil and eggs. Beat on medium speed for 2 minutes. Fold in chopped Hugs. Pour batter into cupcake holders. Bake for 15 - 20 minutes or until done. Do not over bake. Cool completely.

Hershey’s Cookie & Creme Cupcakes with White Chocolate Mousse Filling

I love frugality so I tried to come up with a creative way to use up some of the Easter candy in the freezer. I decided on cupcakes.. I mean, who doesn’t love cupcakes with candy? Ok, maybe there are some of you out there but then you probably won’t be looking at cupcake recipes so I think I’m safe. I decided to make a chocolate cake with white chocolate mousse filling and Hershey’s cookies & creme frosting.I only had a white cake mix so I added some cocoa, sugar, and sour cream. (I’ll write more on this later - go here for recipe) and the Hershey’s cookies & creme candy that I used was little easter bunnies.

For the cake, use your favorite chocolate cake recipe (homemade or from a box)

White Chocolate Mousse Filling

• 2 cups heavy whipping cream
• 2 cups white chocolate chips

Hershey’s Cookies & Creme Frosting

• 4 Hershey’s cookies & creme bunnies or 3 Hershey’s cookies & creme candy bars (use more or less for desired sweetness)
• 3 cups powdered sugar
• 1/4 cup butter at room temperature
• 1/2 cups Crisco baking sticks (If you don’t like or want to use Crisco, simply use 1/2 cup (1 stick) of butter)

Instructions

Melt the Hershey’s Cookies & Creme Candy in a small dish in the microwave. In a separate bowl beat, butter, Crisco, and the melted candy on medium speed. Add 3 cups of powdered sugar slowly adding it 1/2 cup at a time. Once the sugar as been incorporated with the butter, increase mixer speed to medium. If mixture is too thick add 3-4 tablespoons of milk or cream. If mixture is too thin, add more powdered sugar 1/8 cup at a time.







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How to turn a white cake mix into a chocolate cake.

White Cake Mix

I made Herhsey’s cookies & creme candy cupcakes the other day and they turned out great. I wanted to make the cake part chocolate but all I had was a white cake mix. I spent several minutes searching Google for a recipe but could not find what I was looking for. I only fonud one recipe and it containted about eight ingredients. I finally decided to add 1/4 cup cocoa powder and 1/4 sugar and 1/4 of sour cream.

After Adding Cocoa/Sugar/Sour Cream

I then made the cake as instructed on box except I used the whole egg instead of egg whites since I wasn’t trying to make the cake “white”. I then added the cocoa powder & sugar. I mixed this with electric mixer until blended then add 1/4 cup of sour cream. I finished mixing the cake mix according to the directions on the box. I have to say that is one of the best chocolate cakes I have ever tasted! It didn’t have that “boxed cake” taste like most of them have. It actually tasted like homemade chocolate cake. From now on, I will only stock white or yellow cake mixes and just add to them. It’s easier than starting from scratch and oh so yummy !



Cookies & Creme Cupcake

To Make Chocolate Cake:

Make cake as instructed on box (use whole eggs)

Add 1/4 cup cocoa powder

Add 1/4 cup sugar

Add 1/4 cup sour cream

EASY BLUEBERRY CHEESECAKE MUFFINS

I was sitting in my kitchen this morning trying to decide what I wanted to have for breakfast.  I mentally ran through the list of what I had on hand that would be quick and easy.  I eyed a box of cereal, scanned over my current poptart selection, and thought about the key lime ice cream I had in my freezer.  None of these seemed suitable for a Sunday morning breakfast.  I wandered over to the freezer and eyed its contents.  There I spied this glorious bag of blueberries that my mother had given me last month.  I grabbed the blueberries and set them on the counter.  Back to my mental list.  I walked over to the pantry and dug around for a minute…yes, I found what I was looking for.  A package of blueberry muffin mix.  Now, I know I could have made muffins from scratch but I really wanted something quick and easy.  I mean really quick and really easy.  I mixed the muffins according to the package directions (this required dumping 1/2 cup of milk in with the powdered mix) and added l cup of the frozen blueberries.  I decided these muffins also needed a cream cheese mixture in the middle so I grabbed my handy little food processer and placed 1/2 package of cream cheese, an egg, vanilla, and sugar, pulsed a few times and voila….cheesecake!  From start to finish it took only about 5 minutes.  I definitely see more muffins in my future.

If you decide to want to try these quick and easy muffins…

This recipe is for 6 muffins. 

Caramel Macchiato Cupcakes

I have been wanting to try making cupcakes using coffee creamers and I love the ways these turned out.  For these cupcakes I chose Coffee Mates- Caramel Macchiato Cupcakes.  I am one of those people that love anything that has caramel in it so when I spotted this creamer my mind immediately went to thoughts of caramel, coffee, and creamy vanilla. 

I’ll admit up front that I am one of those coffee drinkers that use half & half.  I’m talking about half coffee and half creamer.  My coffee is about the color of the frosting on these cupcakes.  I know all of you “real” coffee drinkers are probably cringing at the thought of sugary sweetness in your coffee and I will not debate the merits of having that much sugar early in the morning. 

I make my cupcakes using a cake mix simply because I am usually in a rush so if you like making your cakes from scratch, by all means do it that way.  In my opinion, there is no right or wrong way to make a cupcake.  I always add something to the mix such as cocoa, sour cream, creamers, malts, or puddings just to give it that extra goodness.

Use your favorite cake mix and substitue creamer for the water. For example, I used Duncan Hines cake mix for this recipe which called for 1 cup water, 1/3 cup vegetable oil, and three large eggs. I substituted 1 cup of creamer for the 1 cup of water. This makes a denser cupcake so if you want a lighter cupcake, just add 1/2 water and 1/2 creamer.   

If you use Duncan Hines cake mix, your recipe will look like this:  

You Will Need:

1 Cup of Creamer or (1/2 cup creamer & 1/2 cup water for a lighter cake)
1/3 Cup Vegetable Oil
3 Large Eggs
　
PREHEAT oven to 350°F for metal or glass pans, 325°F for dark or coated pans*. GREASE sides and bottom of each pan with shortening or oil spray. FLOUR lightly. (Use baking cups for cupcakes).

  Mix: BLEND cake mix, coffee creamer, oil, and eggs in a large bowl at low speed until moistened (about 30 seconds). BEAT at medium speed for 2 minutes. POUR batter in pans and bake immediately.

Bake: BAKE following directions on box. Cake is done when toothpick inserted in center comes out clean. COOL in pan on wire rack for 15 minutes. Cool completely before frosting.

Makes: 24 Cupcakes

FROSTING:

1 Cup Vegetable Shortening
1/2 cup Caramel Macchiato Coffee Creamer 
1/3 cup Caramel Topping
1 Teaspoon Vanilla
4 cups Powdered Sugar

Mix shortening, creamer, caramel topping, vanilla  with an electric mixer on low speed. Alternately add powdered sugar until desired consistency is reached. You may need to add more powdered sugar or creamer to achieve correct consistency. 

Drizzle with more caramel topping if desired.