Strawberries & Cream Croissants

Baby steps back into the kitchen.... Since I've been on vacation, I haven't even made it to the grocery. Luckily I did have a few things on hand to throw together for a breakfast treat. Check your fridge and you just might have everything you need to make these tasty treats!

Strawberries & Cream Croissants

1 package croissant rolls
8 teaspoons cream cheese (I used low fat)
8 teaspoons strawberry jelly (I used low sugar)

Unroll croissants as directed on package. At the larger part of the triangle, place 1 teaspoon of cream cheese and one teaspoon of strawberry jelly. Roll as directed and place on a greased cookie sheet. Bake as directed. Enjoy!

Source: Me!

Pink & Blue Cupcakes

My friend Lisa's baby shower is tomorrow afternoon, and I volunteered to be in charge of the dessert. I had seen these yummy looking Strawberry cupcakes in another food blog I like, Good Things Catered, and thought pink cupcakes would be cute for a baby shower. Since Lisa isn't finding out what sex her baby is, I decided to do one batch with strawberries, and another batch swapping the strawberries for blueberries. Both flavors came out great!

Strawberry Cupcakes

Cake Ingredients:

2 1/2 c. cake flour

1 tsp baking soda

1/4 tsp salt

1/2 c. unsalted butter

1 1/2 c. sugar

2 eggs

1/3 c. buttermilk

1/4 c. oil

1 tsp vanilla extract

2 c. chopped strawberries

Frosting Ingredients:

1/4 c. strawberries

1 Tbsp. strawberry liquor (I sub 1 tsp. vanilla & 2 tsp. water)

1/2 tsp lemon juice

8 oz. cream cheese, room temp

1 1/2 sticks unsalted butter, room temp

1 3/4 c. powdered sugar

1/2 Tbsp vanilla

Directions:

Preheat oven to 350 degrees and prepare 2 cupcake pans. Sift flour, salt, and baking soda in medium bowl. In bowl of mixer, cream butter and sugar until fluffy. Add eggs one at a time until combined. Add buttermilk, oil and vanilla until combined. Add flour mixture and stir until just combined. Fold in berries. Fill cupcake pans 3/4 way. Bake for 20 minutes. For frosting, put berries, liquor, and juice in saucepan. Bring to a boil over medium heat and then reduce to a simmer for 5 mins. Let cool then blend until smooth. In bowl of mixer mix cream cheese and butter until creamy. Add sugar, then vanilla. Add berry puree until smooth. Frost cupcakes when they are completely cooled.

Source: Good Things Catered

Red Velvet Cup Cakes

I watched Paula Deen make these a few weeks ago, and have been tempted ever since. This week we had girls night, so I volunteered to bring dessert to have an excuse to make these very moist and sinful cupcakes!



Red Velvet Cupcakes

For the cupcakes:
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

For the Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar

For the cupcakes: Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting: In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.