Food

MINI VALENTINES CHEESECAKE & RED VELVET BROWNIES

February 7, 2016
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Mini Valentine’s Cheesecake


Ingredients:

Crust

  • Nestle Toll House Chocolate Chip Cookie dough (12 pieces)
Filling
  • 1 (8 oz.) block of cream cheese room temperature
  • 1 tsp. vanilla extract
  • 1/4 cup + 2tbsp. granulated sugar
  • 1 tbsp. all-purpose flour
  • 1 egg room temperature
  • 3 tbsp. sour cream room temperature
  • 3 tbsp. heavy whipping cream room temperature
Whipped topping
  • 1 cup heavy whipping cream
  • 2 tbsp. granulated sugar
  • 1/4 tsp. vanilla extract
  • 6 drops of red dye food coloring
Directions:
  1. Preheat oven to 350 degrees.
  2. Lightly spray cupcake tray with baking spray.
  3. Place one square of dough in each cupcake-well and pat down.
  4. Bake dough crust in oven for 5 minutes.
  5. Tap on counter to get the dough to flatten.
  6. Beat cream cheese, salt, and vanilla in a stand mixer bowl for about 3 minutes until smooth and creamy.
  7. Mixing speed on low, gradually adding sugar and flour.
  8. Turn up to high for 1 minute.
  9. Mixing speed on low, add egg. Mix until INCORPORATED.
  10. Add sour cream and heavy whipping cream on high for 1 minute.
  11. Divide filling evenly in 12 cupcake wells.
  12. Bake for 20-25 minutes.
  13. Let cool in the cupcake tray for 30 minutes.
  14. Place in fridge for 1 hour to stiffen.IMG_8254 IMG_8257
  1. Mix heavy whipping cream, sugar, red dye, and vanilla until the cream reaches stiff peaks.
  2. Pipe whipped cream on top when ready to serve.
red velvet yummy
Red Velvet Brownies
 
Ingredients:
Brownie batter
  • 1 box red velvet cake mix
  • 1 stick of butter (8 tbsp.) melted
  • 3 tbsp. vegetable oil
  • 2 eggs
Cream cheese mix
  • 1 (8oz.) package of cream cheese room temperature
  • 1/3 cup sugar
  • 1 egg
  • 1 tsp. vanilla extract
Directions:
  1. Preheat oven to 350 degrees.
  2. Grease 9×9 pan.
  3. In bowl, combine cake mix, butter, oil, and eggs. Save 1/3 cup of batter cake mix and set aside (will be used for the design). Batter will be thick.
  4. Beat cream cheese until smooth, then add sugar until combined.
  5. Beat in egg until well blended, then add vanilla and mix on high for another minute.
  6. Pour cream cheese topping evenly on top of brownie batter.
  7. Take 1/3 cup of brownie batter and add 2 tbsp. of water in a bowl.
  8. Dollop thinned out batter on top of the cream cheese layer in rows.
  9. Use a toothpick to run through the dollops to create a design.
  10. Bake for 22-30 minutes depending on oven and dish. Make sure the brownies are finished by placing a toothpick in the middle and testing to see if the toothpick comes out clean.

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