Banana Cream Caramel Cheesecake Dip

Banana-cream-caramel-cheesecake-dip-sweettreatsmore.com-recipe

It’s always a little weird explaining to people what my job is.  Writing a food blog. Taking pictures of food.  Sharing recipes with people online. Some people look at me like I’m crazy, it’s confusing to some, and some people think it’s awesome.  Telling people that I attended a food blogger’s conference in Miami, Florida gets me more of those crazy looks.  

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But that’s what I love about going to blog conferences, I’m surrounded by people that get what I do!  I have something in common with everyone there.  And we are all there to learn together, learn from each other, and eat a lot of food together (of course).   But I also get to connect with great brands and take advantage of the classes taught- from beginner basics to tips on blogging from some of the most successful bloggers out there.  

blogher food miamiThis was the second Blogher Food Conference I attended and this year I was sponsored by Pretzel Crisps to go. I was thrilled to be sponsored by a brand I was already in love with.  The original flavored Pretzel Crisps got me through my first trimester of my pregnancy.  And for the last couple of months I’ve had a pantry stocked full with a variety of flavors, and my family loves snacking on all of them.  I always throw some in my diaper bag, take a bag to the park with us, or pack them in lunches. 

And I’m always finding something to dip them in… 

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Like this Banana Cream Caramel Cheesecake Dip.  Yes, you heard it.  The flavors of Banana Cream, Caramel, and  Cheesecake whipped up into a dreamy dip.

Let’s talk about it.  Rich and creamy, and chalk full of bananas.  Just a few ingredients are needed- instant vanilla pudding, dream whip, cream cheese, milk, vanilla and bananas.   And some caramel sauce to drizzle all over the top (it’s the icing on the cake). I like to use vanilla pudding mixed with banana slices to give the dip  a more natural banana flavor, but you can also use instant banana pudding if you want.  

You’ll want to eat this stuff with a spoon:) What’s left after that, grab some pretzel crisps and dig in.  The salty combination with the banana-caramel flavors is perfect.  Juuuust perfect!                                                                                          

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Banana Cream Caramel Cheesecake Dip
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Ingredients
  1. 1 (5.1 oz) Instant Vanilla Pudding (can use instant banana pudding as well)
  2. 1 envelope dream whip
  3. 1 tsp vanilla extract
  4. 8 oz cream cheese, soft
  5. 1 3/4 cup cold milk
  6. 2 bananas
  7. Caramel Ice Cream topping
Instructions
  1. In a medium bowl beat dream whip, vanilla extract, and 1/2 cup cold milk with a hand mixer until peaks form.
  2. Add vanilla pudding and remaining 1 1/4 cups cold milk and beat until creamy. In a separate bowl, beat cream cheese until smooth and no lumps. Slowly beat vanilla pudding mixture into the cream cheese, about 1/2 cup at a time, beating until smooth and creamy each time.
  3. Peel and slice bananas. Gently stir one banana into the dip mixture. Pour into a serving bowl and top with more slice bananas. Drizzle with caramel and top with whipped cream.
  4. Serve with original Pretzel Crisps, fruit, or graham crackers.
Sweet Treats & More http://sweettreatsmore.com/
 Check out this No Bake Cheesecake Dip with Raspberry Sauce Carrian from Oh Sweet Basil made, dished up with Pretzel Crisps as well!!

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Rainbow Sprinkle Cheesecake Cookies

Rainbow Sprinkle Cheesecake Cookies || Sweet Treats and More.  Soft and gooey cookies loaded with cream cheese and sprinkle

I think kids will eat anything if it’s got sprinkles in it, or on it.  I’ve been pouring sprinkles in a small bowl of greek yogurt, slicing up some fruit, and calling it fruit dip.  My kids got nuts for it.  I of course have to keep pouring in sprinkles, because really, that’s all they are after- the bright, colorful, little specks of SUGAR! But I figure hey, they’re getting some fruit and some protein in by default so it’s all good.  

It was obviously a no brainer that my kids were going to love these Rainbow Sprinkle Cheesecake Cookies.  Sugar on sugar?  No duh.  They’re completely covered in sprinkles, and the dough is loaded with sprinkles. It’s sprinkle overload.  But there is also cream cheese in dough, which makes them so soft and a little bit gooey.  Let’s be honest….cream cheese makes everything better:)  
Rainbow Sprinkle Cheesecake Cookies on sweettreatsmore.com

You’ve got two things, sprinkles and cream cheese making these cookies DANGEROUS.  You definitely don’t want to overcook these.  Don’t even let the edges brown.  If they’re slightly undercooked, you get an even gooey-er, more cheesecake like textured cookie.  

A serious win.  

And now my kids are asking for sprinkle cookies for breakfast, lunch, and dinner.  We’ve got to ditch them pronto.  

Rainbow Sprinkle Cheesecake Cookies || Sweet Treats and More

Rainbow Sprinkle Cheesecake Cookies
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Ingredients
  1. 1/2 cup butter, soft
  2. 4 oz cream cheese, soft
  3. 1 cup sugar
  4. 1 egg
  5. 1/2 tsp vanilla extract
  6. 1 2/3 cup flour
  7. 1/4 tsp baking powder
  8. 1/2 tsp baking soda
  9. pinch of salt
  10. 1/3 cup rainbow sprinkles (plus more for rolling in)
Instructions
  1. Preheat oven to 350.
  2. In the bowl of a stand mixer, beat butter and cream cheese together until smooth. Mix in sugar, egg, and vanilla and beat until creamy.
  3. In a small bowl combine flour, baking powder, baking soda, and salt together. Slowly mix dry ingredients into the wet ingredients and mix until combined well.
  4. Stir in 1/3 cup of rainbow sprinkles (stir in with a spoon). Chill dough in the fridge for 30-45 mins.
  5. Pour additional sprinkles into a shallow bowl.
  6. Make one in balls out of the dough, and roll each into the bowl of sprinkles, coating the entire thing. Place on a baking sheet and bake for 10-12 minutes. You don't want the edges to brown. The top may not be completely set but you can let them continue to cook on the pan once removed from the oven. Let cool and then enjoy!
Adapted from from these Cheesecake Cookies
Sweet Treats & More http://sweettreatsmore.com/

Garlic & Basil Whipped Feta

Basil Whipped Fetamain

Whipped feta has been something on my list of things to try ever since seeing it over on Jessica’s blog.  It just looked sooo fluffy.  Considering how much I love feta cheese, and how easy this stuff is to make, I’m kicking myself for not making it sooner.  It’s as easy as whipping some feta cheese and cream cheese together.  I was feeling a wee bit adventurous and whipped in a little garlic and chopped basil.  

Salty, savory, and a little tangy.  You want this in your life, on your crackers, smeared on bread, crostini, and sandwiches.

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We devoured most of it by spreading it onto thin crispy, herbed crackers, and made some super cheesy sandwiches with this smeared all over the bread (recipe coming next week!).  

It’s a must make you guys.  Must make! 
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Garlic & Basil Whipped Feta
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Ingredients
  1. 8 oz crumbled feta cheese, room temperature
  2. 4 oz cream cheese
  3. 1/2 tsp minced garlic
  4. 1 1/2 tbsp chopped basil
  5. 2-3 tbsp extra virgin olive oil
  6. Salt & Pepper to taste
Instructions
  1. Whip cream cheese and feta until smooth and creamy and there are no lumps. Slowly whip in minced garlic, basil, extra virgin olive oil and salt and pepper. Whip on high for 2-3 minutes until fluffy.
  2. spread on crackers, crostini, sandwiches
Adapted from How Sweet Eats
Adapted from How Sweet Eats
Sweet Treats & More http://sweettreatsmore.com/

Dark Chocolate Cheesecake Pretzel Fruit Bites

I have been selected by Kraft Foods to be an ambassador for PHILADELPHIA cream cheese. While I have been compensated for my time, my opinions are my own. 

I’m a snack-a-holic with a major sweet tooth.  You guys know that.

Lately I’m finding all sorts of ways to snack  and satisfy my sweet tooth with the new Snack Delights from Philadelphia.  I’ve been using the dippable spreads to make some really tasty snacks.  Sweet snacks.  Borderline dessert-snacks.   The dark chocolate cream cheese spread is a favorite, and it’s taken snack-time at our house to a whole new sweet and indulgent level.   

Exhibit A:

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Dark Chocolate Cheesecake Pretzel Fruit Bites. Pretzel crisps, slathered in dark chocolate cream cheese spread, topped with diced strawberries and blueberries. The perfect snack-kind-of-dessert.  Rich and chocolaty.  Sweet and fruity.  Salty.   And not one to feel too guilty about, right? 

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You might remember Philadelphia challenged me to enjoy 100 Days of Delights by taking time every day to enjoy something sweet.  Clearly, I’m having no problem there. 

Have you tried the Snack Delights yet?  Do you have a favorite snack you’re enjoying with them?

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Dark Chocolate Cheesecake Pretzel Fruit Bites
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Ingredients
  1. 1 container Dark Chocolate Philadelphia Snack Delights
  2. 1 bag Pretzel Crisps
  3. 1 cup diced strawberries
  4. 1 cup diced blueberries
Instructions
  1. Combine strawberries and blueberries together.
  2. Spread a thin layer of dark chocolate spread onto pretzel crisps and top with a spoonful of mixed berries.
Sweet Treats & More http://sweettreatsmore.com/

 

Chocolate Swirled Coconut Cupcakes for the Birthday Boy!

Chocolate Swirled Coconut Cupcakes-9On Friday, little Miles turned one.  How a his first year went by so quickly baffles me.  To think this time last year I was snuggling a very sleepy, very tiny, new born baby boy makes my heart burst a little.  I loved that new born baby stage.  

But one year old Miles is pretty incredible too.  And so much fun.  We still can’t get enough his forever giving smiles.  

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At one year old, he loves blueberries, and chomps at the bit when he sees them.  

He loves music, and scoots and twists around the room when it’s playing.  

He likes to pick on his older brother….I thought it’d would be the other way around.

He bear-crawls everywhere and is so dang speedy.  He shows no real interest in walking.

Or cupcakes either.  He never did eat the thing.  But sure looked cute looking at it.  Maybe just Owen 

chocolate swirled cupcakesI adapted the cupcake base from Your Cup of Cake (because Lizzy’s cupcakes are always amazing!).  I used a yellow cake mix with coconut oil to give them the perfect touch of coconut flavor!  It made them really soft and tender too.  Then I melted some chocolate chips and swirled into the cupcake batter as well.  Kind of fun! 

Chocolate Swirled Coconut Cupcakes-14A big old swirl of Vanilla Bean Cream Cheese Frosting with a sprinkle of mini chocolate chips just seemed like the right thing to pile on top of these babies.  And even though Miles wanted nothing to do with them, we celebrated my brother-in-law’s birthday last weekend as well, and they disappeared.  Thankfully.

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Chocolate Swirled Coconut Cupcakes w/ Vanilla Bean Cream Cheese Frosting
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Ingredients
  1. 1 box yellow cake mix
  2. 3 eggs
  3. 1/2 cup melted coconut oil, cooled
  4. 1/2 cup sour cream
  5. 3/4 cup milk
  6. 1 tsp vanilla bean paste or vanilla extract
  7. 1/2 cup milk chocolate chips
  8. 1 (8oz) package of cream cheese, soft
  9. 1/4 cup butter, soft
  10. 1 1/2 tsp vanilla bean paste
  11. 3-4 cups powdered sugar
  12. 2-4 tbs milk or whipping cream
  13. 1/2 cup mini chocolate chips
Instructions
  1. Preheat oven to 350. Line a cupcake pan with liners and set aside.
  2. In a mixing bowl combine cake mix, eggs, coconut oil, sour cream and milk and stir until just combined.
  3. Fill each cupcake liner 1/2 full with cupcake batter.
  4. Microwave 1/2 cup milk chocolate chips together until melted. Spoon a heaping teaspoon into the center of each cupcake. Swirl chocolate into the batter using a tooth pick.
  5. Bake for 20-25 minutes or until a tooth pick inserted comes out clean.
  6. Let cool before frosting.
  7. For the frosting beat cream cheese and butter together until creamy. Beat in vanilla bean paste, then slowly start mixing in powdered sugar, alternating with one tablespoon of milk or whipping cream at a time. Once all mixed in, beat for several minutes until thick and fluffy.
  8. Pipe onto cupcakes and top with a sprinkle of mini chocolate chips.
Notes
  1. cupcake recipe adapted from Your Cup of Cake
Sweet Treats & More http://sweettreatsmore.com/
 

 

100 Days of Delight

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I used to think being a stay at home mom would be the best and easiest job in the world.  After three years of being on the job, I can say that it is the best job in the world (for me), but probably the hardest.  And that’s okay, because I wouldn’t trade it any other job- it was a choice I made and I’m grateful that I get to be at home with my boys every day.

snackdelightstwoIt’s definitely not always playdates and cupcakes (once upon a time I think I thought it would be).  It’s hard work and can be exhausting.  And boys are busy! I’m in diaper-changing, mess-cleaning, million-loads-of-laundry, and constant referee mode all week long!   

So when Philadelphia challenged me to enjoy 100 Days of Delight by taking time every day to enjoy something sweet, I jumped at the opportunity.  Because no matter what our job is, we all deserve a little break in the day to enjoy something we love.  Whether it’s a quick workout, reading a good book, dancing to our favorite song, or indulging in our favorite treat, we all deserve a little delight in our day!

snack delights twoI crave something sweet every day, usually at nap time while I write the next blog post or edit photos…before I get to the laundry.  And right now I’m indulging in these Snack Delights from Philadelphia.  Have you tried them?  They are so smooth and creamy, you’ll want to dip EVERYTHING in them.  Your favorite fruits, nuts, and crackers make the perfect dippers

snackdelightsFollow along, and join me in 100 Days of Delight with Philadelphia.  Take time for yourself every day, enjoy something sweet, and get snacking with Philadelphia’s Snack Delights!  You can see more of my every day delights on Facebook, Instagram, Twitter and Pinterest! 

I have been selected by Kraft Foods to be an ambassador for PHILADELPHIA cream cheese. While I have been compensated for my time, my opinions are my own.

Key Lime & Coconut Cream Pushpops & a Duncan Hines Sweet Treat Giveaway!

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My site got a little makeover over the weekend ! Do you like?  I’m loving the fresh, clean look! I’ve still got some tidying up to do but once that’s all done I’ll go over some of the new features with you:) But for today I’ve got a fun recipe and a fun little giveaway for you….

My friends at Duncan Hines sent me some samples of their new Spring Frosting Flavor Creations Mix-ins–Key Lime Pie, Peaches and Creme, Fruit Punch, and Pink Lemonade.  Have you tried any of their mix-ins before? They have some pretty fun flavors and make it super easy to take a normal cake (or cupcakes) and add some fun flavor to them.  Can’t you just see kids going crazy for Fruit Punch and Pink Lemonade flavored frosting piled high on a cupcake? Every kids’ favorite drink flavors in a cupcake!

I tried all four of the new spring flavors and my favorite was definitely the Key Lime Pie.

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I used it to whip up these fun Key Lime & Coconut Cream Pushpops that are just perfect for spring.  They have that taste of warmer weather we’re all ready for right now.  They kind of whisk away to the tropics with each bite:)

Wilton provided me with a Whoopie Pie Pan and the pushpop set that made these super easy to make! I used a Classic Yellow Cake Mix to make the cake layers, and in between the cake is layers of sweet coconut cream cheese filling, topped with the Key Lime Pie frosting and little bit of toasted coconut.

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These spring flavors are available for a limited time only so scoot on off to the store to find some! And stay tuned for some more fun {and I mean really fun} with Duncan Hines!

Key Lime & Coconut Cream Pushpops
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Ingredients
  1. 1 pkg Duncan Hines Yellow Cake Mix (along with water, oil and eggs required on package instructions)
  2. 1 can Duncan Hines frosting creations Frosting Starter
  3. 1 packet Duncan Hines frosting creations Key Lime Pie flavor mix in
  4. 1 (8 0z) package cream cheese, soft
  5. 1 1/2 tsp coconut extract
  6. 3 tbsp sugar
  7. 1/2 cup shredded coconut, toasted
  8. 12 Plastic Pushpop container
Instructions
  1. Preheat oven to 325. Spread shredded coconut out evenly on a cookie sheet and bake for 5-8 minutes or until golden (do not burn). Remove coconut and set aside.
  2. In a large bowl, combine cake mix, water, oil and eggs. Spoon a heaping teaspoon into each slot of the Wilton whoopie pie tin. Bake for 9-10 minutes. Remove mini cakes from pan and let cool. (You need 36 mini cakes to make the pushpops, but I like to have a few extra to work with. One cake mix will make over 46 mini cakes.)
  3. In another bowl, beat cream cheese until smooth and creamy. Beat in sugar and coconut extract.
  4. Mix the Key Lime Pie frosting flavor creation packet into the Duncan Hines frosting flavor Starter Frosting.
  5. To assemble, place a cake layer at the bottom of each pushpop container and pipe a layer of coconut cream cheese filling on top. Duplicate another cake layer and another layer of cream cheese. Top with another cake layer then pipe the Duncan Hines Key Lime Pie frosting on top. (You'll end up with three cake layers, two cream cheese layers, and one Key Lime Frosting Layer on top). Sprinkle toasted coconut on the top of each pushpop.
Notes
  1. **with any extra mini cakes and frosting you can make some tasty mini whoopie pies!!
Sweet Treats & More http://sweettreatsmore.com/
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Now for the giveaway!!  Duncan Hines & Wilton want to give one reader everything they need to try the new spring Frosting Creations Flavor Mix-ins and whip up some fun treats with them! This Sweet Treats Giveaway includes:

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-       4 Duncan Hines cake mixes

-       4 Duncan Hines frosting creation starters

-       4 Duncan Hines frosting creations limited edition flavors: Pink Lemonade, Key Lime, Peaches and Crème, and Fruit Punch

-       Wilton 6 ct Treat Pop containers

-       Wilton Mini Whoopie Pie Pan

-       Wilton Pearlized Jimmies

-       “The Pastry Chef’s Companion” by Glenn Rinsky

a Rafflecopter giveaway
 

Disclosure: Duncan Hines provided product and compensation for this post, however all opinions and photos are my own. 

Seven Days of Valentine Sweets: White Chocolate Raspberry Heart Swirled Cheesecake by Cooking Classy

I started reading Jaclyn’s blog, Cooking Classy a few months ago.  I instantly felt a connection with her because we have such similar taste in food.  We’ve posted very similar recipes within days (once even the same day as each other).  Her photos are beautiful and her site is nothing short of classy.  
 
I mean, just look at this cheesecake!!  Here’s Jaclyn….
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When I think of Valentines day I always think of the color red, hearts and of course some sort of indulgent dessert. With that said, Valentines Day is the perfect day for me to make one of my all time favorite desserts, this white chocolate raspberry heart swirled cheesecake. It’s is vibrantly swirled with raspberry red hearts and it is pure white chocolate cheesecake luxury. I love raspberries, cheesecake, white chocolate and Oreos so they should just go together shouldn’t they? Although, if you prefer you can make yours with a graham cracker crust, like the one pictured and you’ll still have an incredibly delicious cheesecake. Valentines is the perfect opportunity for you to make something special for a friend or loved one, so why not this? I know I’d rather get a creamy, rich and sweet, heavenly cheesecake instead of roses =). If you ask me, this gift would be a great way of letting someone know that you love them =). Enjoy and have a Happy Valentines Day!

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White Chocolate Raspberry Heart Swirled Cheesecake
 
Ingredients
1 store-bought Oreo or graham cracker crust (wash and save the lid, for storing cheesecake)
1 Tbsp granulated sugar
1 1/2 tsp cornstarch
1/3 cup cold water
1 1/2 cups fresh or frozen raspberries (no thawing necessary if frozen)
12 oz. cream cheese (1 1/2 pkg.), softened
1/3 cup granulated sugar
1 egg
1 egg white
1 tsp vanilla extract
1 1/2 tsp lemon juice
1 cup white chocolate chips
1/4 cup heavy whipping cream
Directions
Preheat oven to 325 degrees. In a small saucepan, whisk together 1 Tbsp granulated sugar and cornstarch until well blended. Stir in cold water and add raspberries. Cook over medium-high heat whisking frequently, until mixture reaches a boil. Reduce to medium-low and allow mixture to simmer about 5 minutes whisking constantly, until sauce has thickened. Remove from heat and force sauce through a fine mesh strainer into a bowl to remove seeds, set aside to cool.
In a large mixing bowl, with an electric mixer, beat together cream cheese and granulated sugar until combine, about 30 seconds. Mix in egg and egg white. Blend in vanilla and lemon juice, set mixture aside. Combine white chocolate chips and cream in microwave safe bowl and heat mixture in microwave on 50% power in 30 second intervals, stirring after each interval until melted and smooth.
Add melted chocolate mixture to cream cheese mixture and blend until smooth. Tap bowl forcefully against counter top several times to release some of the air bubbles (being careful not to splash it). Pour 2/3 cup cheesecake mixture into the Oreo crust and spread evenly over bottom. Drizzle top with 2 Tbsp raspberry sauce. Slowly ladle remaining cheesecake mixture over the drizzled raspberry sauce, covering all the raspberry sauce (you just don’t want it to show through). Swirl cheesecake with a toothpick (your just swirling the inside layer of sauce for now, be careful not to let the sauce show through). Carefully giggle the pan to even out the top. Fill a clean medicine syringe with raspberry sauce and start in the center of cheesecake and begin to pipe small circles in a swirl pattern over cheesecake. Take a toothpick and beginning with the center circle, run the toothpick through the center of each circle to create hearts (don’t lift the toothpick out until you finish the last circle). Refrigerate remaining raspberry sauce.
Bake cheesecake for 40 minutes, then turn oven off and leave cheesecake in the oven for 5 minutes. Remove from oven and allow to cool. Cover with saved lid and refrigerate until fully set about 6 hours. Top slices with remaining raspberry sauce and optional sweetened whipped cream. Store in refrigerator.serves 8
Recipe Source: Cooking Classy
 

Roasted Veggie and Chicken Spread {more Super Bowl food}

 
A few weeks ago, I went to a little recipe group some ladies from my church had.  Somehow I didn’t read the invitaiton missed the memo to bring a healthy dish.  I showed up with these.  Soooo far from healthy.  Oops.
 
But I did come away with inspiration (from the healthy dishes shared) and this Roasted Veggie and Chicken Spread was born.  Then it was devoured, by the husband and I alone. It’s that good friends. It’s versatile and perfect for your Super Bowl party this Sunday.

Serve it as a dip with chips or crackers.

 
 
 
 
Or make your men some hearty sandwiches. Add some Havarti cheese and grill it in a frying pan to get it all warm and toasty. 
Roasted Veggie and Chicken Spread
 
Ingredients
1 (8oz) package neufchatel cheese or light cream cheese, slightly warmed
1/2 package baby carrots, chopped
1small bunch broccoli, separated into florets and chopped
1/2 of a medium onion, chopped onion
1 red bell pepper, seeded and chopped.
2 tsp minced garlic
2 chicken breasts cooked and shredded (I’ve also used the canned chicken from Costco)
2 tbs Olive oil
salt & pepper to taste
Instructions
Preheat oven 350 degrees.
I used my Cuisinart chopper to chop all of the veggies. (Chop them as thick or as fine as you’d like the spread to be)
Combine chopped veggies, minced garlic, olive oil and shredded chicken in a bowl.  Season with salt and pepper. Spread mix onto a cookie sheet and roast for 20-30 minutes, tossing veggies once half way through.
While veggies are roasting place the neufchatel or cream cheese in a medium bowl and beat until smooth.  Stir in roasted veggies and chicken mix. (The hot veggies mix warm the entire dip)
 

 
I’m not done with Super Bowl food yet.  I’ll be back with more later this week. 
 
Tomorrow, a certain someone (cough, cough) turns 27. TWENTY SEVEN.  Yikes!  Mr. Punxsutawney Phil said he plans to bring us an early spring (it was a special birthday request).  Fingers crossed that rodent does not see his shadow. I’m so over winter! 

Peppermint Cream Cheese Frosting

I don’t have time for homemade cupcakes or homemade brownies….the box mix has had to do this last week as I’ve needed last minute Christmas treats to take to different people/places! But this peppermint cream cheese frosting is what I’m really excited about. I used it for both brownies and cupcakes, then topped them off with crushed candy cane. Very delish!


Peppermint Cream Cheese Frosting

 
1 pkg cream cheese, soft
1 stick butter, soft
4 c. powedered sugar
1 tsp peppermint extract
 
 
 
 
For a super yummy Christmas treat, frost these Melting Moments with this Peppermint Cream Cheese Frosting.