Archive for February 2015

Red Velvet Cookie Bars


3⅓ cups flour
¼ cup unsweet­ened cocoa
½ teaspoon salt
1 teaspoon bak­ing pow­der
1 cup but­ter, softened
1½ cups sugar
2 eggs
2 teaspoons vanilla extract
2 Tablespoons (one 1-ounce bottle) red food coloring
Cream Cheese Frosting:
2 8 Oz cream cheese, softened
½ cup butter, softened
2 cups sifted powdered sugar
1 teaspoon vanilla


Preheat oven to 350 degrees. Have a 9×13 inch pan ready. I like to line mine with aluminum foil and spray it with cooking spray so that the bars easily lift out and are easy to cut.
In a medium bowl, whisk together flour, cocoa, salt, and baking powder. Set aside.
In a mixing bowl, cream together 1 cup butter softened and sugar until light and creamy. About 2-3 minutes. Beat in the eggs, vanilla, and food coloring until combined.
Add the flour mixture until a soft dough forms. Press into the bottom of the 9×13 inch pan. Bake for about 20 minutes until the edges start to pull away from the sides and a toothpick entered into the center comes out clean. Allow to completely cool before frosting.
To make the cream cheese frosting, Beat together the cream cheese and butter. Add the powdered sugar and vanilla. Beat together until smooth. Frost the top of the bars and enjoy!

Mushroom Onion Tartlets



4 ounces light cream cheese
3 tablespoons butter, divided
3/4 cup plus 1 teaspoon all-purpose flour
8 ounces fresh mushrooms, coarsely chopped
1/2 cup chopped green onions
1 egg
1/4 cup dried thyme leaves
1/2 cup shredded Swiss cheese

Place cream cheese and 2 tablespoons butter in bowl of electric stand mixer.
Attach flat beater to mixer.
Turn to medium and beat about 1 minute. Stop and scrape bowl.
Add 3/4 cup flour.
Turn to low and mix about 1 minute, or until well blended.
Form mixture into ball.
Wrap in waxed paper and chill 1 hour.
Clean mixer bowl and beater.
Divide chilled dough into 24 pieces.
Press each piece into miniature muffin cup (greased, if desired).
Meanwhile, melt remaining 1 tablespoon butter in 10-inch skillet over medium heat.
Add mushrooms and onions.
Cook and stir until tender. Remove from heat. Cool slightly.
Place egg, remaining 1 teaspoon flour, and thyme in mixer bowl.
Turn to medium-high and beat about 30 seconds.
Stir in cheese and cooled mushroom mixture. Spoon into pastry-lined muffin cups.
Bake at 375 for 15 to 20 minutes, or until egg mixture is puffed and golden brown

Menu Title