Birthday Cake is the Best Cake.

Mini-Birthday Cake Cheesecakes with Candles
Mini Birthday Cake Cheesecake that is! I’m a huge fan of cheesecake, sadly I only eat it once in a blue moon because it is so rich. That’s why I was excited when I stumbled upon this recipe for Low-calorie Strawberry Swirl Cheesecake Bars over at at Skinny Taste. Before I got a chance to try this awesome looking recipe, I saw some adorable cupcake sized cheesecakes at a shoppe, and it got me thinking, what if I tried giving this low-cal cheesecake recipe a funfetti twist? With a few minor alterations and substitutions to the recipe, my Mini Birthday Cake Cheesecakes were born!

Mini Birthday Cake Cheesecakes
Recipe makes 12

Ingredients:
For the Batter
*1 container, or 6 ounces Greek Yogurt, I used Vanilla
*2 Egg whites
*3/4 cup cake batter (I used Pillsbury Sugar Free Vanilla)
*8 ounces light Cream Cheese
*2 Tablespoons Lemon Juice
*1/4 cup brown sugar
*1 Tablespoon Vanilla Extract
*1 Teaspoon Colorful Candy Non-pareils
*12 Cupcake Liners

For the Crust
*4 Graham Crackers
*1 Tablespoon Oil
*1 Tablespoon Soymilk

Mini-Birthday Cake Cheesecakes

Directions:
*Preheat oven to 350° and put cupcake wrappers into your 12 cupcake tins.

Directions:
For the Graham Crust
*Take your Graham Crackers and put them inside a ziplock bag and seal it. Using the back side of a spoon and a hard surface such as a cutting board, press the spoon firmly against the crackers in the bag till they turn into a fine graham powder.
*Pour the Graham Crumbs into a bowl, and mix with your oil and soymilk. If your mixture will still be crumbly, that is totally alright, the batter will flatten it out! Distribute evenly amongst the 12 cupcake liners so the bottom of each liner is covered.

For the Cake Batter
*Microwave your cream cheese for 30 seconds or so, or until soft.
*Mix all remaining ingredients except the colorful non-pareils in a large bowl till the mixture comes out smooth. Once it is smooth dump your non-pareils into the mixture and mix very lightly, only till they are distributed throughout. Be careful, over mixing at this point will turn your batter into a brown rainbow!
*Bake 25 minutes, or until your cakes begin to slightly crack on top.
*Set out to cool for 30 minutes, put on a candle and enjoy!

I popped these bad boys in the fridge after they were cool, and they make a tasty warm weather treat too!

Red Velvet Chocolate-Chip Whoopie Pies

I am a sucker for chocolate chips. I have been known to eat them out of the bag as a dessert on many occasion, and there is something about adding them to a cookie that is akin to magic. That’s why when it was time to bake a treat for my boyfriend’s brothers birthday I had to include them in the Red Velvet Whoopie Pie’s I planned to make!

My boyfriends siblings have had quite a few baked goods from my oven, so I feel the need to do something special when their birthdays come around. Since I’d never baked Whoopie Pies I figured they would do the trick. Try this recipe as a special treat for one of your loved ones, or just for yourself. I won’t judge, promise.

Ingredients:
*2 cups White Flour
*2 Tbsp. Cocoa Powder
*1/2 Tsp. Baking Powder
*1/4 Tsp. Salt
*3/4 cup butter melted down
*1 cup light brown sugar
*1 Egg
*2 Tbsp. Vanilla Extract
*3/4 cup Chocolate Chips
*1/2 cup Soymilk
*1 oz. Red Food Coloring
*Store bought cream cheese frosting
*Red Sharp sugar to garnish the Pies

Extra baking tools you probably want to have handy:
*Ziplock bags and scissors or a frosting piping tool big enough to do large loops of frosting

Directions:
For the Cookies
*Preheat oven to 375° and grease a cookie sheet.
*Mix all dry ingredients in a bowl, once well mixed add in the wet ingredients and mix up until smooth with no dry spots or lumps
*Spoon or use a cup to measure 1/3 cup portions of mixture onto the cookie sheet, and use hands to shape into a circle if it doesn’t come out perfect. It is important all cookies are shaped similar sizes so they line up when you put them together to make the pies
*Bake 12-15 Minutes
*Set out to cool

For the Pies
*To get prepped put your red sharp sugar into a bowl for dipping the pies into & get our your frosting piping tool and fill with cream cheese frosting. *If you are ghetto like me and don’t own a large frosting piping tool, you can take a ziplock bag, fill it with frosting and cut off a corner and use that to pipe your frosting*
*Take two cookies and frost from the center out in a pinwheel till the surface of the cookie is covered, Then take the other cookie and create a sandwich
*Once you’ve made a sandwich dip into sharp sugar till all the frosting on the edges is coated
*Repeat on all remaining cookies and enjoy!


Makes 8-10 Whoopie Pies

Super Soft Frosted Gingerbread Cookies


I was privy to far too much deliciousness in the past week, So naturally my first instinct is to make a gazillion gingerbread cookies and ignore the fact my conscience is advising me to never eat again.

In all seriousness though I have been wanting to bake Gingerbread cookies for awhile. Most store bought or bakery gingerbread is too crunchy for my tastes, and while I adore the flavor I can never get into the texture. I kept this in mind when baking up these bad boys, and they came out flawlessly soft (a little too flawlessly if you ask me #fatkid).

I used a bunny cookie cutter because I didn’t have a ‘man’ one, contrary to popular belief Christmas is a very good time for bunnies! To hell with tradition! Anyways without further adieu I give you my recipe for: Super Soft Scrumptious Gingerbread Bunnies

Ingredients:

*3 cups White Flour
*1 teaspoon baking soda
*3/4 teaspoon cinnamon
*3/4 teaspoon ginger
*1/2 teaspoon nutmeg
*8 tablespoons or 1 stick of melted butter or buttery substitute
*1/2 cup light brown sugar
*1/4 cup white sugar
*2/3 cup molasses
*1 large egg, or the equivalent of egg substitute
*Store bought vanilla frosting

Extra baking tools you probably want to have handy:
*Rolling Pin
*Frosting Piping tool
*Large Cutting board
*Cookie Cutter of some shape

Directions:
*Preheat oven to 400° and grease a cookie sheet.
*Mix all your ingredients in a big giant bowl using a spoon, or a mixer or whatever (I always use a spoon or fork).
Once your dough is fairly well mixed begin to knead it with your hands. I always rub some flour on my hands before I start to avoid detrimental stickiness. Your dough should be a bit crumbly, but should knead into a nice giant lump with a bit of work.
*Once your dough is well kneaded you need to roll it out into a sheet using a rolling pin. I always use a cutting board and spread a bit of flour on the base before I start.
*Roll out your dough into a giant sheet and begin to cut bunnies from it. Once you have cut as many as you can mush up the dough into a ball and roll it out again, and repeat bunny extraction till there is not much dough left. With that last little bit of dough you can just form some nice round cookies so you don’t waste it.
*Bake for 13 minutes or until the dough has risen a bit but is still soft to the touch.
*Let cool for 15 minutes then frost (I use a frosting piping tool to get nice lines).

This recipe made me 20 bunnies.

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