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Red Velvet Cupcakes

These cupcakes are so moist and delicious and guilt free.

Cupcakes:

1 c pillsbury reduced sugar devil's food

1 c pillsbury reduced sugar classic yellow

2- 25 calorie diet hot cocoa mix packets

1/2 c fat free liquid egg substitute

1/4 c mini semi-sweet chocolate chips, divided

1/2 oz red food coloring

1 tsp splenda

1/8 tsp salt

• Place half of your chocolate chips (2 Tbsp) and the contents of both cocoa packets in a tall glass. Add 12 ounces of boiling water, and stir until chips and cocoa mix have dissolved.
• Place glass in the freezer until mixture is cold (about 30 minutes). Meanwhile, preheat oven to 350 degrees F.
• Once the cocoa in the freezer has chilled, give it a stir, and pour it into a large mixing bowl.
• Add the cake mixes, egg substitute, remaining chocolate chips, red food coloring, 1 tsp Splenda, and salt.
• Using a whisk or fork mix batter for about 2 minutes (until smooth and blended).

• Line a 12 cup muffin pan with baking cups and spray lightly with nonstick spray ( or simply spray the pan).
• Evenly spoon batter into the pan. Place pan in the oven and bake for 15-20 minutes. Cupcakes will look shiny when done.
• Once cupcakes have cooled completely, evenly frost with cream cheese icing. (I used store bought whipped cream cheese icing to save time)
• Made approximately 16 cupcakes

Cheesy Garlic Biscuits

These are the most delicious biscuits I've tasted. They are like the red lobster biscuits.

Ingredients:

2 c buttermilk biscuit mix (I use bisquick)

1/2 tsp garlic powder

1 1/2 c shredded cheddar cheese

2/3 c milk

2 Tbsp butter, melted

2 tsp oregano

1 tsp garlic salt

• Preheat oven to 400 degrees F.
• Dump into medium sized bowl: 2 cups of buttermilk biscuit mix, 1/2 tsp garlic powder, and 1 1/2 c shredded cheddar cheese.
• Stir everything together

• Pour in about 2/3 c milk. Stir until combined. It gets pretty thick, and you can add a littme more milk if you need to. But don't add to much, otherwise it'll get really sticky. If you need to clean your hands and mix by hand.
• You can use the two spoon method to drop lumps of the dough onto the cookie sheet or coat your hands with flour and pinch and roll medium sized balls. Then flatten out the middle of them.

• Now they are ready to bake. Stick them in the oven and set the timer for 10 minutes.
• Now melt 2 Tbsp of butter and stir in 2 tsp of oregano and 1 tsp garlic salt.

• When the timer goes off brush some of the butter mixture over each biscuit. Then pop them back into the oven for another 5-6 minutes or until they are lightly browned.

• Made approximately 12 biscuits. You'd better double the recipe though if you are having people over because they will be snatched up in a hurry!

Valentines Day Strawberry Cake

For Valentines day this year I decided to make a strawberry cake. I didn't want to use just the cake box so I found this recipe from Paula Deen and made my own whipped buttercream vanilla icing.

Cake:

1 Box white cake mix (any kind)

1 (3oz) box strawberry flavored instant gelatin

1 (15oz) package frozen strawberries in syrup, thawed and pureed

4 large eggs

1/2 c vegetable oil

1/4 c water

• Preheat oven to 350. Lightly grease 2 (9'') round cake pans. (I used my 10'' heart pan)

• In a large bowl combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water. Beat at medium speed with an electric mixer until smooth.

• Pour into prepared pans, and bake for 20 minutes, or until toothpick comes out clean.

• Let cool in pans for 10 minutes. Remove from pans and let cool completely.

I doubled this recipe since I was using a 10'' heart pan and it made a 2 tier 3'' high cake.

Icing:

Make in 2 parts, making sure that none of part 1 gets into part 2 until it is time to mix the two parts together. If using the same mixer, make sure beaters are well washed before going on to part 2. (I used my stand up mixer for part 2 and just a regular hand mixer and a large tupperware bowl for part 1, then mix them together with the hand mixer and just put the lid on the bowl when done.

I doubled the recipe because I like to make sure I have enough icing and it will last for 3 months. There's no need to refrigerate it. But this is just the basic.

WHIPPED CREAM BUTTERCREAM FROSTING

Part One

1 lb. powdered sugar

2 1/2 cups Crisco (omit 1/2 cup for crusting)

• Mix, using a rubber spatula or pastry cutter at first to keep powdered sugar from flying everywhere.

• Then switch to a mixer and beat till very creamy and fluffy, about 5 to 8 min., making sure you occasionally scrape sides of the bowl.

Part Two

Mix together:
3/4 cup granulated sugar
1/2 tsp. salt

2 Tbsp. meringue powder (add another 2 Tbsp. if you want a crusting frosting.

• Add and immediately mix on high speed: 1/2 cup (less 2 Tbsp.) BOILING water (has to be boiling to melt salt and sugar)

• When mixture is beginning to get stiff, add 1 Tbsp. or less of flavoring of your choice. (I used clear vanilla)

• Keep on beating until mixture gets very stiff and stands in peaks, about 8 minutes.

• Add part one and part two together and mix well, about 8 minutes, occasionally scraping sides of the bowl to make sure all is blended.

• Using a rubber spatula, down beat a little bit to remove some of the air bubbles caused by the high beating.

• Cover. Do NOT refrigerate.Since no ingredient spoils, the frosting will keep for 3 months. (After that it begins to break down and get watery.) Just whip again with a spoon each time you use it to restore fluffiness.

To Decorate:

Ice the cake making sure to have at least ½ inch thick sides. Comb cake sides with icing sculptor, I used ivory (w shaped) blades from Wilton. Pipe rosettes on top of cake with a 1M tip. Pipe with 18 shell tip bottom border.