Glazed Cream Cheese Lemon Cookies

Ingredients

1. ½ cup unsalted butter softened
2. ¼ cup cream cheese softened
3. 1 cup granulated sugar
4. 1 large egg
5. ½ tsp vanilla extract
6. 2 tbsp to 3 tbsp lemon zest
7. 3 tbsp lemon juice
8. 2½ cup to 2¾ cup all-purpose flour if the dough is super soft, add more flour
9. 2 tsp cornstarch
10. 1 tsp baking soda
11. ¼ tsp salt

Lemon Icing
1½ tbsp lemon juice or water use any extra lemon zest, too
¾ cup to 1 cup powdered sugar

Instructions

1. Combine butter and cream cheese in a bowl fit with a paddle attachment of a mixer. Cream together for about 1 minute.
2. Add granulated sugar and continue to mix. Add egg and vanilla extract and continue to beat on medium to high speed until light and fluffy, about 5-7 minutes.
3. Add half the flour, all the baking soda, salt, cornstarch and lemon zest. Add lemon juice and the remaining flour.
4. Mix to combine until the dough starts to form like a ball. Add a little more flour until slight ball starts to form.
5. Cover and refrigerate dough at least 2-3 hours or up to a few days.
6. Preheat oven to 350 degrees F. Prepare baking sheet and spray with cooking spray or parchment paper.
7. Using a cookie scoop, scoop about 1½ tablespoon cookie dough. Roll cookie dough between hands to get a nice round ball and place on prepared cookie sheet.
8. Bake for 8-15 minutes.
9. TIP: This recipe is incredibly popular and has been made by thousands. While this recipe works for 90 percent of readers, another 10% it appears raw. If the cookies appear raw after baking and undercooked, continue to cook an extra 5-15 minutes. Every oven is different so use your best judgment on this recipe.
10. Removed from oven and while still hot, slightly press down if desired.
11. Allow cookies to cool down completely before transferring. Cookies will slightly harden overnight a little more so don't bake them much longer.
12. To make the glaze, combine powdered sugar and water together in a small bowl. Whisk fast until ingredients are combined with no lumps.
13. Dip cookies upside down into icing or drizzle icing over the top and allow to harden

For more detail swankyrecipes

White and Dark Chocolate Cream Cheese Chocolate Cake Bars

INGREDIENTS:

1. 1 box devil’s food cake chocolate cake mix (or your favorite boxed chocolate cake mix)
2. 1/2 cup unsalted butter (1 stick), softened
3. 1 large egg
4. 1 teaspoon vanilla extract (bourbon vanilla is especially nice)
5. 1 to 2 tablespoons cold brewed coffee or water, optional if necessary
6. 3/4 cup semi-sweet chocolate chips
7. 3/4 cup white chocolate chips
8. 1 can (14-ounces) sweetened condensed milk
9. 1/2 cup (4 ounces) cream cheese, softened (I use whipped cream cheese)
10. 1/2 teaspoon vanilla extract (clear imitation vanilla extract will keep this layer whiter)

DIRECTIONS:

1. Preheat oven to 350F and prepare a 9-by-13 inch pan by lining it with aluminum foil and then spraying it with cooking spray. In a large mixing bowl, combine the cake mix, butter, egg, vanilla and mix either with a mixer, with a spoon, or with your hands, kneading it together. The batter will be extremely thick and will be difficult to combine, but keep stirring or use your fingers and knead it together, adding the coffee (will deepen the flavor and does not make them taste like coffee) or water if necessary. Press the dough it into the prepared pan. It will be tacky, sticky, and a bit tricky to work with, but keep pressing, spreading, and finessing it. Sprinkle the white and dark chocolate chips evenly over the top.
2. In a mixing bowl, combine the sweetened condensed milk, cream cheese, 1/2 teaspoon vanilla, and stir until well combined, and pour mixture evenly over dough, using a spatula to gently spread and even it if necessary.
3. Bake for 24 to 27 minutes, or until edges of bars begin to barely brown and pull away slightly from the sides of the pan, or until the middle has barely set, taking care not to overbake. Note that the middle will not seem very well set and will be jiggly upon removing from oven and that is okay, you want to keep these gooey. They will continue to set up more after they have cooled. Allow bars to cool well before slicing and serving. Store in an airtight container in the refrigerator for up to a week or freeze for up to three months.

For more detail averiecooks

Mini Red Velvet Brownies with Vanilla Bean Cream Cheese Frosting

Ingredients

Red Velvet Brownies

1. 1 1/8 or sticks or 10 tablespoons unsalted butter, cut into chunks
2. 1 3/4 cups Ghirardelli Milk Chocolate Chips
3. 2 large eggs + 1 egg yolk room temp
4. 5 tablespoons granulated sugar
5. 1/2 cups + 1 tablespoon packed brown sugar
6. 1/2 teaspoon salt
7. 1 teaspoon vanilla extract
8. 1 tablespoon red food coloring
9. 1 cup all purpose flour
10. 1/2 teaspoon baking soda
11. 1 1/2 tablespoons Ghirardelli unsweetened cocoa powder

Vanilla Bean Cream Cheese Frosting

1. 8 ounces cream cheese room temp, I use Philadelphia Cream Cheese
2. 1/4 cup unsalted butter room temp
3. 1/4 teaspoon salt
4. 1 teaspoon vanilla extract
5. 3 cups confectioners sugar
6. 1 or 2 teaspoon vanilla bean paste I used Nielsen-Massey

Instructions

Preheat oven to 350 degrees.
Line a 9x9 or 8x8 baking pan with heavy-duty foil and very lightly grease the foil with vegetable shortening, like crisco.

Red Velvet Brownies

1. In a small saucepan, melt the butter over your lowest setting, then add the milk chocolate chips stirring constantly with a small whisk until melted and smooth.
2. Turn off heat and let set.
3. In a large mixing bowl, add the eggs into the bowl and lightly whisk.
4. In another bowl, add in the sugars and salt and whisk together.
5. Whisk in the melted chocolate into the egg/sugar mixture, then gradually whisk in the melted chocolate until just combined.
6. Briefly whisk in the vanilla and red food coloring.
7. In another bowl, whisk the flour, baking powder and cocoa powder together and sift into the chocolate mixture.
8. Stir with a silicone spatula and pour and spread out evenly into your prepared baking pan.
9. Bake 40 minutes, until toothpick comes out clean and transfer pan to cooling rack and let cool for 15 minutes.
10. Refrigerate, covered until cooled to frost.
11. Lay out on tin foil or cutting board and cut into 16 or 25 squares evenly using a sharp knife.
12. Make frosting.

Vanilla Bean Cream Cheese Frosting

1. Place cream cheese, butter, vanilla, vanilla bean paste and salt in small mixing bowl.
2. Using a mixer, beat on medium high until well combined.
3. Add confectioners sugar and mix until smooth and creamy.
4. Place frosting in a pastry bag with a pastry open or closed star tube and pipe a star in the middle, then pipe frosting around the star to create a rose.
5. Add sprinkles, chocolate shavings, etc.
6. Put back in fridge until ready to serve.

For more detail thebakingchocolatess

CREAMY CANNOLI DIP

INGREDIENTS

1. 16 ounces Ricotta cheese, drained
2. 8 ounces Mascarpone cheese
3. 1 1/2 cups Powdered sugar
4. 1 teaspoon Vanilla extract
5. 1 ½ cups Mini Chocolate Chips

INSTRUCTIONS

1. In medium bowl, mix ricotta cheese, mascarpone together until smooth.
2. Slowly add the powdered sugar ½ cup at a time mixing until smooth. Add vanilla and mix.
3. Add mini chocolate chips and fold them into the cannoli mixture.
4. Put the cannoli dip in an airtight container and refrigerator for 30 minutes.
5. Serve with waffle cone pieces, cookies, or graham crackers.
6. Enjoy!

For more detail homemadeinterest

MINI OREO CHEESECAKES

INGREDIENTS

For the crust:

1. 12 Oreos
2. 2 tablespoons (28 grams) butter, melted

For the cheesecake filling:

1. 12 ounces cream cheese softened to room temperature
2. 1/4 cup (60 grams) sour cream
3. 1/3 cup (65 grams) granulated sugar
4. 1 teaspoon vanilla extract
5. 1 large egg room temperature
6. 6 Oreos crushed

INSTRUCTIONS

To make the crust:

1. Preheat oven to 325°F. Spray each cavity of a 12-count mini cheesecake pan well with nonstick cooking spray and set aside. You may also use a regular 12-count muffin pan, I suggest lining each cavity with cupcake liners for easier removal.
2. Add the Oreos to a blender or food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl and add the melted butter. Mix together until all of the crumbs are moistened. Evenly distribute the filling between all 12 cavities in the mini cheesecake pan, making sure to press each one down firmly into one even layer. Bake at 325°F for 5 minutes, remove from the oven, and set aside to cool. Keep oven temperature at 325°F while you make the filling.

To make the cheesecake filling:

1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, add the cream cheese and mix until smooth. Add in the sour cream, granulated sugar, and vanilla extract and continue mixing until well combined, scraping down the sides of the bowl as needed. Add in the egg and mix on low speed until just combined, then gently fold in the crushed Oreos.
2. Evenly distribute the cheesecake filling between all 12 cavities of the pan and return to the oven. Bake at 325°F for 15-17 minutes or until the tops of the cheesecakes are set.
3. Remove from the oven and allow to cool at room temperature for at least 1 hour. Cover tightly with plastic wrap and transfer to the refrigerator to chill for at least 2-3 hours or overnight. Once the cheesecakes are chilled remove them from the pan, serve, and enjoy!

For more detail livewellbakeoften

SUGAR FREE CHOCOLATE CUPCAKES

INGREDIENTS

1. 1½ cups Cake flour Sifted
2. ¼ cup Water Boiling
3. ¼ cup Coffee Hot, Freshly brewed
4. ½ cup Cocoa powder
5. 1 cup Splenda granulated or Splenda sugar blend
6. ¾ cup Butter Unsalted
7. 2 Eggs Large
8. ¼ cup Milk Whole
9. ½ tsp Baking soda
10. ½ tsp Baking powder
11. 1 tsp Vanilla extract

INSTRUCTIONS

1. In a small bowl, add boiling water, freshly brewed hot coffee, cocoa powder and milk. Mix everything until there are no lumps. Keep this chocolate mixture aside.
2. In a deep mixing bowl, mix together the eggs, butter and Splenda sugar until properly combined.
3. Now, add the chocolate mixture (that you made in Step 1) and vanilla extract and mix again.
4. In a another bowl, whisk together the cake flour, baking powder and baking soda. Dump this dry mixture into the wet mixture and mix until just combined. There may be some lumps… Don’t worry about them! Just don’t over-mix or else you will end up with weird spongy cupcakes.
5. Pour this batter into cupcake liners and bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
6. Allow the cupcakes to cool down and then frost them in sugar free icing or spread some peanut butter/ sugar free chocolate spread on top of them. Enjoy!

For more detail cakewhiz

Lemon Cheesecake Bars

Ingredients

For the Crust:

1. 2 cup Nilla Wafers, crumbs (about 60 cookies)
2. 1/4 cup granulated sugar
3. 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

1. 2 packages (8oz each) cream cheese, softened
2. 3/4 cup granulated sugar
3. 2 large eggs
4. 1 tsp lemon extract
5. 1 lemon, zested

For the Cookie layer:

1. 3/4 cup unsalted butter, softened
2. 1 1/2 cup granulated sugar
3. 1 large egg
4. 3/4 tsp vanilla extract
5. 1 1/2 tsp baking powder
6. 1/4 tsp kosher salt
7. 2 cup all-purpose flour
8. 1 lemon, zested
9. 11oz white chocolate morsels (I use Ghirardelli)

Instructions

1. Line a 13x9 baking dish with parchment paper. Set aside. Preheat oven to 350 degrees.
2. In a food processor, pulse Nilla Wafer cookies with sugar until fine crumbs. Add in melted butter and pulse until combined.
3. Press crumbs into the bottom of prepared baking dish. Using the palm of your hand, press crumbs firmly until they are pressed into the bottom of the dish.
4. For the filling, beat cream cheese with sugar, eggs, lemon extract and lemon zest using the whisk attachment of your electric mixer. Beat until fluffy and smooth (about 3-4 minutes). Pour over cookie crust.
5. For the cookie dough, beat butter and sugar for 2 minutes. Add egg, vanilla and lemon zest and beat until combined. Add in baking powder, salt and flour, beating until fully blended. Fold in white chocolate morsels. Scoop dough by large spoonfuls onto the top of the cheesecake layer. Use your fingertips to spread gently until covered.
6. Bake for 30-35 minutes until lightly browned. The center will still be jiggly, that's okay. Allow to cool completely. Refrigerate for 4 hours (or overnight). Slice and serve COLD. Enjoy!

For more detail shugarysweets