#creamcheeseraspberry

[runqii]

These crepes are filled with a delicious cream cheese mixture and topped with fresh raspberries. They taste just like red velvet cake. Great for a special treat at breakfast or brunch!

Ingredients: 1 cup all-purpose flour. 2 tablespoons cocoa powder. 2 tablespoons granulated sugar. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1 cup buttermilk. 2 large eggs. 2 tablespoons unsalted butter, melted. 1 teaspoon red food coloring. 1/2 teaspoon vanilla extract. For the Filling:. 4 ounces cream cheese, softened. 1/4 cup powdered sugar. 1/2 cup fresh raspberries. For Garnish:. Powdered sugar. Fresh raspberries. Whipped cream.

Instructions: In a mixing bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, and salt. In another bowl, combine the buttermilk, eggs, melted butter, red food coloring, and vanilla extract. Mix well. Gradually add the wet ingredients to the dry ingredients, whisking until smooth and lump-free. Heat a non-stick skillet over medium heat and lightly grease it with cooking spray or butter. Pour 1/4 cup of the crepe batter into the skillet, swirling it to cover the bottom evenly. Cook for about 2 minutes until the edges start to lift and the crepe is set. Carefully flip the crepe and cook for an additional 1-2 minutes on the other side. Repeat with the remaining batter. In a separate bowl, beat the softened cream cheese and powdered sugar until smooth. Spread a spoonful of the cream cheese mixture onto each crepe and top with fresh raspberries. Fold the crepes in half and then in half again to form triangles. Dust the crepes with powdered sugar and garnish with additional raspberries and a dollop of whipped cream. Serve your delicious Red Velvet Crepes with Raspberry and Cream Cheese Filling hot and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Nativity Choir

[fauxlacine]

Surprise your taste buds with a cream cheese and raspberry filling inside these stuffed cupcakes. Great for satisfying your sweet tooth!

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup milk. 1/2 cup chocolate chips. 1/2 cup cream cheese, softened. 1/4 cup powdered sugar. 1/2 tsp vanilla extract. 1/4 cup raspberry jam.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Mix the flour, baking powder, and salt together in a bowl with a whisk. Melt the butter and mix it with the sugar in another bowl until the mixture is light and fluffy. One at a time, add the eggs and beat well after each one. Add the vanilla extract and mix well. Slowly add the dry ingredients to the wet ones, mixing them in with the milk every so often. Start with the dry ingredients and end with the milk. Don't mix any further than that. The chocolate chips should be carefully mixed in. Put about half of the cupcake batter into each cupcake liner. Put the powdered sugar, vanilla extract, and cream cheese in a different bowl, and mix them together until the mixture is smooth. Put some of the cream cheese mixture in the middle of each cupcake. On top of the cream cheese filling, put a small amount of raspberry jam. Add a little more cupcake batter on top of the filling until each liner is about three quarters full. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. For a few minutes, let the cupcakes cool in the pan. Then, move them to a wire rack to cool completely. Once the cupcakes are cool, you can frost them with cream cheese frosting if you want to, and then decorate them however you like. Have fun with your tasty stuffed cupcakes!

Prep Time: 20 minutes

Cook Time: 20 minutes

MT Vernon Grade Five