Saturday, February 20, 2010



12 flat-bottomed wafer ice cream cones
1 1/4 cups all-purpose flour
1/4 cup cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon table salt
1 stick unsalted butter , softened
3/4 cup sugar
2 eggs
1/3 cup vegetable oil
1/2 cup well shaken buttermilk
2 teaspoons white vinegar
1 teaspoon vanilla extract
1 tablespoon red food coloring

Cream Cheese Icing:

8 ounces cream cheese , room temperature
1 stick unsalted butter, room temperature
2 teaspoons vanilla extract
4 cups confectioners' sugar
Sugar red hearts, for garnish

Preheat the oven to 350 degrees F. Arrange an oven rack in the middle of the oven. Put 12 flat bottomed ice cream cones into cupcake tins.
Whisk the flour, cocoa powder, baking soda, baking powder and salt into a medium bowl and set aside.
In a large mixing bowl, using a hand held electric beater, cream the butter and sugar together until light and fluffy. Add eggs and vegetable oil and beat well, then add the buttermilk, white vinegar, vanilla extract and food coloring. Beat until just combined, then add dry ingredients and mix until smooth.
Divide the batter among the ice cream cones, filling half way. Bake in the center rack of the oven until a tester inserted into the center of the cupcake comes out clean, about 30 minutes. Remove from the oven and cool completely on a wire rack before frosting.

In a medium bowl beat cream cheese and butter together until smooth and creamy. Stir in the vanilla extract. Add the confectioners' sugar, 1/2 cup at a time, until desired consistency is reached.
Frost the tops of the cupcakes and sprinkle with sugared red hearts.

Note: If you want to add to the theme more, using an ice cream server, scoop the frosting and put it on top of the cones to mimic a scoop of ice cream.
Recipe:from the Neelys


If you like white chocolate, and you like strawberry shortcake you will love this. It's the most luscious, rich and creamy strawberry shortcake you'll ever make.A friend told me she loved my recipes, but was diabetic and couldn't eat them...So this one is for her....I never knew eating diabetic, could taste so good!

Leave it overnight in the fridge before cutting into it.It tastes better the next day.

6 Walmart Sugar Free Dessert Shells (mini sponge cakes)
3/4 cup (One-6 oz container) Vanilla Dannon Fit & Light Yogurt
1/3 cup Carnation Nonfat Dry Milk Powder (Make sure to use the Carnation)
1/2 cup Splenda Granular
1 (8-ounce) package Philadephia fat-free cream cheese
3/4 cup Cool Whip Free
1 (4-serving) package JELL-O sugar-free instant white chocolate pudding mix
1 1/2 cups cold water
1 quart fresh strawberries, hauled and sliced
1/2 teaspoon unsweetened cocoa

Cut sponge cakes in half. Evenly arrange bottom halves in an 8-by-8-inch baking dish. Set aside. In a medium bowl, combine yogurt and dry milk powder. Gently stir in 1/4 cup Splenda and Cool Whip Free. Set aside. In a large bowl, stir cream cheese with a spoon until soft. Fold in 1/4 cup Splenda and 1 cup yogurt mixture. In a medium bowl, combine dry pudding mix and cold water. Mix well using a wire whisk. Add pudding mixture to cream cheese mixture. Mix gently to combine. Arrange half of the sliced strawberries on top of cake halves. Spread half of cream cheese mixture over top. Repeat layers, spread remaining yogurt mixture over top. Evenly sprinkle top with cocoa. Cover and refrigerate at least 2 hours. Cut into 6 servings.
Recipe from SparksRecipes

Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 197.6
Total Fat: 2.7 g
Cholesterol: 43.3 mg
Sodium: 642.2 mg
Total Carbs: 34.4 g
Dietary Fiber: 6.7 g
Protein: 11.1 g


2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1-1/4 tsp. baking soda
1/4 tsp. baking powder
3 eggs
1-2/3 cups sugar
1 tsp. vanilla extract
1 cup Hellmann's® or Best Foods® Real Mayonnaise
1-1/3 cups water

Preheat oven to 350°. Grease and lightly flour two 9-inch round cake pans*; set aside.
In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside.
In large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 3 minutes or until light and fluffy. Beat in Hellmann's® or Best Foods® Real Mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans.

Bake 30 minutes or until toothpick inserted in centers comes out clean. On wire racks, cool 10 minutes; remove from pans and cool completely. Frost, if desired, or sprinkle with confectioners sugar.

*Or, prepare cake mix as above in 13 x 9-inch baking pan and bake 40 minutes or until toothpick inserted in center comes out clean.
Recipe from Hellmann's

1 comment:

BirchBerry Farms said...

OMGosh Susie---I am on my way down to see you---I jusy KNOW you have something yummy layin around that kitchen of yours---Oh MYLANTA!!!! Everything in here looks divine----I have copied and pasted and copied and pasted and and and ....

So how the heck are ya??? Like you, my dear friend, I am sick and tired of all the snow and the wetness that gets dragged into the house with each and every soul that lives here---my entryway rugs have HAD IT too!!! LOL---Saw a fat ole Robin in the Cherry Blossom Tree today---pretty sure she was a foolish girl and never left for the winter---bet she'll be happy to see ground and worms in a couple of months!!! Ding Bat bird!