Cherry Cream Cheese Hand Pies

Mmmmm. Pie. 

Not just any pie, tiny cherry pies. Small the pie, smaller the calorie count. This means you can eat as many as you want. 

No, not really. I practice and promote portion control. You would never know it, huh? 

These pies are extremely quick to whip up. If you don't want to make your own cherry pie filling, use store bought. I promise, no one will judge. Especially when I you eat it from the can.

Quick Cheese Danish

Ever since these, I have been on a lemon blueberry rampage. Just hold tight. I promise by the end of the week, you will be on board.

First up, this quick cheese danish.

Here's the deal. If you absolutely refuse to jump into the blueberry lemon wagon, you don't have to use them in this recipe. Leave out the lemon juice in the glaze and up the milk until your desired consistency is achieved. Slice into squares and enjoy! You can always add the fruit topping of your choice, cinnamon would also be a great addition, apples, whipped cream, you name it. Just about anything goes good with cream cheese and croissant dough. 

Red Velvet Cupcakes

If there is one dessert that my husband requests that I make, it is red velvet cupcakes. Cupcakes that taste like chocolate, but don't look like chocolate is just plain fun. I top these cupcakes with my signature "best cream cheese icing ever" and then try to restrain myself from eating 8 cupcakes.

 

Red Velvet Cupcakes with Cream Cheese Icing

  Ingredients

• 2 1/2 cups flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (3.4 oz) package Jell-o Chocolate Instant Pudding Mix
• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 1 cup sour cream
• 1/2 cup milk
• 1 (1 ounce) bottle red food coloring
• 2 teaspoons vanilla extract
•  
• Vanilla Cream Cheese Icing:
• 2 (8 ounce) packages cream cheese, softened
• 2 sticks of butter, softened
• 2 teaspoons vanilla extract
• 2 cups confectioners' sugar
• 
  
• Directions

1. Preheat oven to 350 degrees F. Line cupcake tin with muffin cups. Set aside.
2. Mix flour, cocoa powder, baking soda, pudding mix, and salt in medium bowl. Set aside.
3. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food coloring and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into lined muffin cups, filling each cup 2/3 full.
4. Bake 20 to 25 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.

1. Vanilla Cream Cheese Icing: Beat cream cheese, softened, butter, sour cream and vanilla extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.