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Strawberry Cream Cheese Cake Balls

Strawberry Cream Cheese Cake Balls
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Ingredients
  1. Pillsbury® Baking Spray with Flour
  2. 1 package Pillsbury® Moist Supreme® Strawberry Flavored Premium Cake Mix
  3. 1 cup water
  4. 1/3 cup Crisco® Pure Vegetable Oil
  5. 3 large eggs
  6. 3/4 cup Pillsbury® Creamy Supreme® Cream Cheese Flavored Frosting
  7. 5 cups white baking chips
  8. 1/2 cup Crisco® All-Vegetable Shortening
  9. Red decorator sugar
Instructions
  1. HEAT oven to 350°F. Coat 13 x 9-inch baking pan with baking spray. Prepare cake mix according to package directions using the water, oil and eggs. Spread evenly in prepared pan. Bake according to package directions. Cool completely in pan on wire rack.
  2. CRUMBLE cooled cake into extra-large bowl. Beat with electric mixer on medium speed until fine crumbs, about 2 minutes. Spoon frosting over cake crumbs. Beat until evenly blended. Cover and freeze 30 minutes.
  3. LINE a 15 x 10 x 1-inch baking pan with wax paper. Roll cake mixture into 1 1/2-inch balls. Place on wax paper. Cover and freeze at least 1 hour.
  4. COMBINE baking chips and shortening in medium microwave-safe bowl. Microwave on HIGH 2 minutes; stir. Microwave at additional 10 second intervals until completely melted and smooth when stirred.
  5. REMOVE a few cake balls from freezer, keeping the rest frozen. Drop balls into coating mixture. Using a spoon, cover balls with coating, without stirring the balls in coating. Lift each cake ball with fork, allowing excess coating to drip off into bowl. Using toothpick, gently push ball off fork onto wax paper. Immediately sprinkle with decorator sugar. Repeat to coat remaining cake balls. (If coating thickens, microwave at additional 10 second intervals until desired consistency when stirred.) When complete, chill 5 minutes or until coating is set. Serve at room temperature.
  6. TIP To prepare 1 dozen cake balls, prepare cake according to above directions, but use only one-fourth of prepared cake. Reserve remaining cake for another use. Use only 3 tablespoons frosting, 1 1/2 cups white baking chips and 2 tablespoons shortening when making cake balls.
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Cookie Pops

Cookie Pops
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Ingredients
  1. 1 (17.5 oz.) package Pillsbury® Funfetti® Sugar Cookie Mix
  2. 1/2 cup butter, softened
  3. 1 large egg
  4. 24 wooden craft sticks
  5. Crisco® Original No-Stick Cooking Spray
  6. Food coloring (optional)
  7. 1 (16 oz.) container Pillsbury® Creamy Supreme® Vanilla Flavored Frosting
  8. OR 1 (12 oz.) container Pillsbury® Whipped Supreme® Funfetti® Vanilla Flavored Frosting
  9. Red string licorice
  10. Decorating sprinkles or candy bits
Instructions
  1. HEAT oven to 350°F.
  2. COMBINE cookie mix, butter and egg in medium bowl. Mix with spoon until evenly moistened. Using a heaping tablespoon, shape into 24 balls about 1 1/2-inch in diameter. Insert wooden stick into center of each ball. Place 3-inches apart on baking sheet. Flatten to 2-inch circles using the bottom of glass sprayed with no-stick cooking spray.
  3. BAKE 9 to 11 minutes or until light golden brown. Cool 3 minutes on baking sheet. Cool completely on cooling rack before holding with stick.
  4. ADD desired color to frosting. Frost and decorate cooled cookies as desired using string licorice, decorating sprinkles or candy bits.
  5. TIP To make smiley face, cut one piece of string licorice in a 2-inch length for mouth and 4 pieces in 1/2-inch length for corners of smile and for eyes.
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“Be Mine” Brownie

"Be Mine" Brownie
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Ingredients
  1. Crisco® Original No-Stick Cooking Spray
  2. 1 (19.5 oz.) package Pillsbury® Family Size Chocolate Fudge Brownie Mix
  3. 1/2 cup Crisco® Pure Vegetable Oil
  4. 1/4 cup water
  5. 2 large eggs
  6. 3 to 4 tablespoons Smucker's® Red Raspberry Preserves
  7. 1 (13.5 oz.) can Pillsbury® Easy Frost™ Vanilla Dream Flavored No-Fuss Frosting
  8. OR 1 (13.5 oz.) can Pillsbury® Easy Frost™ Velvety Cream Cheese Flavored No-Fuss Frosting
  9. Red decorator sugar
Instructions
  1. HEAT oven to 350°F. Coat bottom only of 8-inch springform pan (or 8-inch round cake pan) with no-stick cooking spray.
  2. PREPARE brownie mix as directed on package using the oil, water and eggs. Bake 50 to 55 minutes. Cool 10 minutes. Run knife around edges of brownie, remove outer sleeve from springform pan. If using round cake pan, invert brownie onto cooling rack, then turn right side up. Cool completely.
  3. PRESS a 4-inch wide heart-shaped cookie cutter gently into center of cooled brownie, just far enough to leave an impression. Remove cookie cutter. Spread preserves inside the heart-shaped outline.
  4. POINT five-star tip straight down to outer edge of heart outline. Press nozzle gently (amount of pressure determines size of star). Release and lift nozzle forming a star. Repeat placing stars very close together to cover entire brownie.
  5. ROTATE brownie one-half turn or until heart is sideways. Point tip at a 45° angle at bottom of heart. Press nozzle gently, making one continuous ribbon to outline half of heart. Repeat with other side. Sprinkle stars with decorator sugar.
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Almond Brownie-Cherry Mousse Torte

Almond Brownie-Cherry Mousse Torte
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Ingredients
  1. 1 box Pillsbury® Family Size Milk Chocolate Brownie Mix
  2. 1/2 cup Crisco® Pure Vegetable Oil
  3. 1/4 cup water
  4. 2 EGGLAND’S BEST eggs
  5. 1 teaspoon almond extract
  6. 1 jar (10 oz) maraschino cherries, drained, 2 teaspoons cherry juice reserved
  7. 1 package (8 oz) cream cheese, softened
  8. 1 cup powdered sugar
  9. 1 container (8 oz) frozen whipped topping, thawed
  10. 1/4 cup Fisher® Chef’s Naturals® Natural Sliced Almonds, toasted*
Instructions
  1. Heat oven to 350°F. Generously spray 2 (8-inch) round cake pans with Crisco® Original No-Stick Cooking Spray. Line bottoms of pans with cooking parchment paper; spray paper with cooking spray.
  2. In large bowl, stir brownie mix, oil, water, eggs and almond extract 50 strokes with spoon. Divide batter evenly between pans.
  3. Bake 20 to 25 minutes or until toothpick inserted 2 inches from edge of pan comes out almost clean. Cool in pans 10 minutes. Carefully invert brownie layers from pans onto cooling racks. Cool completely, about 1 hour.
  4. Meanwhile, finely chop cherries. In large bowl, beat cream cheese, powdered sugar, cherries and 2 teaspoons cherry juice with electric mixer on medium speed until well blended. Fold in whipped topping. Refrigerate while brownies cool.
  5. To assemble torte, place 1 brownie layer, bottom side up, on serving plate. Spread half of cherry mixture over top of brownie. Top with remaining brownie, top side up; spread or pipe remaining cherry mixture on top. Sprinkle almonds around edge of torte. Serve immediately, or refrigerate until ready to serve. Store covered in refrigerator.
  6. TIP *To toast almonds, spread in ungreased shallow pan; bake uncovered at 350°F 6 to 10 minutes, stirring occasionally, until light brown. Remove from pan to plate to cool.
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Funfetti® Valentine Ice Cream Cake

Funfetti® Valentine Ice Cream Cake
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Prep Time
1 hr
Cook Time
50 min
Prep Time
1 hr
Cook Time
50 min
Ingredients
  1. FUNFETTI CAKE
  2. Crisco® Original No-Stick Cooking Spray
  3. 1 package Pillsbury® Funfetti® Valentine's Cake Mix
  4. 1 cup water
  5. 1/3 cup Crisco® Pure Vegetable Oil
  6. 3 large eggs
  7. FUDGY CRUNCH FILLING
  8. 1 (1.5 qt) chocolate ice cream, softened
  9. 1 (9 oz.) package dark chocolate round wafers
  10. 1 (11.75 oz.) jar Smucker's® Hot Fudge Topping
  11. WHIPPED FROSTING
  12. 2 (15.6 oz.) cans Pillsbury® Funfetti® Valentine's Vanilla Flavored Frosting
  13. 2 cups frozen whipped topping, thawed
  14. 1 (13.5 oz.) can Pillsbury® Easy Frost™ Vanilla Dream Flavored No-Fuss Frosting
Instructions
  1. FUNFETTI CAKE: HEAT oven to 350°F. Coat 10-inch spingform pan with cooking spray. Prepare cake according package directions using water, oil and eggs. Spread batter evenly into prepared pan. Bake 48 to 52 minutes or until toothpick inserted in center comes out clean. Cool cake completely. Remove outer ring. Level top of cake using a serrated knife. Replace outer ring.
  2. FUDGY-CRUNCH FILLING: TURN-OUT softened ice cream into large bowl stirring occasionally until it is of spreading consistency. Break wafers with fingers into no larger than 1/4-inch pieces. Spread unheated hot fudge topping evenly over cooled cake in springform pan. Top with even layer of broken wafers. Spread ice cream evenly over wafer layer. Freeze ice cream cake for 6 hours or overnight.
  3. WHIPPED FROSTING: WHIP frosting and whipped topping in a large mixing bowl, scraping bowl occasionally, until light and fluffy. Remove outer ring from ice cream cake. Working quickly, frost cake smoothing frosting on top and sides. Pull a cake comb along the sides of cake to create ribbed effect. Return cake to freezer as needed. Decorate with Easy Frost frosting and Funfetti® Valentine candy bits. Freeze cake 1 hour to set frosting before serving
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Funfetti® Valentine Sundae Cupcakes

Funfetti® Valentine Sundae Cupcakes
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Ingredients
  1. 1 package Pillsbury® Funfetti® Valentine's Cake Mix
  2. 1 cup water
  3. 1/3 cup Crisco® Pure Vegetable Oil
  4. 3 large eggs
  5. 1/2 cup mini semi-sweet chocolate chips
  6. 1 (15.6 oz.) can Pillsbury® Funfetti® Valentine's Vanilla Flavored Frosting
  7. 1 pint strawberry ice cream or flavor of your choice, softened
  8. 1 (8 oz.) container frozen whipped topping, thawed
  9. 24 maraschino cherries with stems, drained
Instructions
  1. HEAT oven to 350°F. Insert paper baking cups into muffin pan. Prepare cake mix according to package directions using water, oil and eggs. Stir in chocolate chips. Fill paper baking cups 2/3 full with batter. Bake 18 to 22 minutes or until toothpick inserted in the center comes out clean. Cool completely.
  2. USING a serrated knife, carefully cut off tops of cupcakes, even with top of paper cup; remove. Spread frosting on tops. Using a melon ball scoop, carefully remove center of cupcake, leaving the edges intact. Repeat with all the cupcakes.
  3. USE melon ball scoop to scoop ice cream; fill each cupcake base with a small scoop of ice cream. Lift cupcake tops carefully using a table knife and place on top of cupcake bases. Dollop each with whipped topping. Decorate with candy bits. Top with cherry. Serve immediately or freeze until ready to serve. Remove frozen cupcakes from freezer 5 minutes before serving.
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Funfetti® Valentine Sugar Cookies

Funfetti® Valentine Sugar Cookies
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Ingredients
  1. 1 (17.5 oz.) package Pillsbury® Funfetti® Valentine's Sugar Cookie Mix
  2. 1/2 cup butter, softened
  3. 1 large egg
  4. 1 (13.5 oz.) can Pillsbury® Easy Frost™ Valentine's Vanilla Flavored No-Fuss Frosting
  5. 1 (13.5 oz.) can Pillsbury® Easy Frost™ Vanilla Dream Flavored No-Fuss Frosting
  6. Red decorator sugar
Instructions
  1. HEAT oven to 375°F.
  2. COMBINE cookie mix, butter and egg in medium bowl. Mix until soft dough forms. Use level measuring teaspoons of dough to make 1/2-inch balls. Use 12 balls of dough for each large cookie to form a heart shape on cookie sheet. Arrange 9 for the outside and 3 in the middle (2 toward the top at each side and 1 toward the bottom) about 1/2-inch apart. Repeat to make a total of 8 cookies, about 2-inches apart on cookie sheet.
  3. BAKE 12 to 14 minutes or until light golden brown. Cool on cookie sheet 2 minutes. Transfer to wire rack. Cool completely. Decorate with frosting by outlining cookie with pink frosting to form a heart shape. Make 2 smaller hearts inside. Sprinkle with red decorator sugar.
  4. TIP Cookie dough balls will bake together to form the shape.
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Funfetti® Valentine Raspberry Brownie Cupcakes

Funfetti® Valentine Raspberry Brownie Cupcakes
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Ingredients
  1. 1 (19.4 oz.) package Pillsbury® Funfetti® Valentine's Premium Brownie Mix
  2. 1/2 cup Crisco® Pure Vegetable Oil
  3. 1/4 cup water
  4. 2 large eggs
  5. 14 unwrapped miniature milk chocolate candies with a raspberry meltaway center
  6. Pillsbury® Easy Frost™ Valentine's Vanilla Flavored No-Fuss Frosting
Instructions
  1. HEAT oven to 350°F. Line 14 muffins cups with foil or paper bake cups. Prepare brownie mix according to package directions using oil, water and eggs, reserving packet of candy coated chips for later use. Spoon evenly into prepared muffin cups.
  2. BAKE 23 to 27 minutes or until centers are set. Immediately press one milk chocolate candy, top side up, into center of each brownie cupcake. Cool 10 minutes. Remove from pan and cool completely on wire rack.
  3. PIPE frosting onto top of each brownie cupcake. Sprinkle with reserved candy coated c
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Valentine Bark

Valentine Bark
Total Time: 2 hours Yield: 8-10 servings Serving Size: 2-3 pieces bark
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Ingredients
  1. 1 package chocolate candy coating/melts
  2. 1 package white candy coating/melts
  3. pink food coloring (that does not contain water)
  4. 1 package M&M's
  5. Assorted heart sprinkles
Instructions
  1. Line a large baking sheet with parchment paper. Melt the chocolate candy melts in the microwave according to the package directions. Pour onto the lined baking sheet and evenly spread into a very thin layer with a spatula. Chill in the fridge until hardened.
  2. Melt the white candy coating in the microwave according to the package directions, then use the pink food coloring to tint it the desired color. Evenly spread on top of the layer of chocolate and sprinkle the M&M's and heart sprinkles on top. Press lightly to adhere. Chill in the fridge until set, then remove from the parchment paper and break into pieces.
Adapted from Adapted from Confessions of a Cookbook Queen
Adapted from Adapted from Confessions of a Cookbook Queen
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