Valentine's Truffles

Valentine's Day is coming up and so far my cookie dough truffles have been a huge hit. I will be able to take order until the 7th of February. That will be the last day I can ship them. The great news is that they keep wonderfully in the fridge for a month and in the freezer for 6 months. I can make them heart shaped and decorate them how you wish. Leave a comment here or on my Julie's sweet bites Facebook page if you are interested. Prices are to the right of this blog site as well as flavors. I will also take special requests. Happy Valentine's Day!

Pineapple cheesecake Trifle

1/2 cup frozen dole pineapple juice (in the frozen juice section)
2 packages cream cheese softened
1/3 cup sugar
1 teaspoon vanilla
1 graham cracker pie crust crumbled
pineapple slices
whipped topping

In a large mixer, whip cream cheese, sugar, and vanilla until fluffy. Gently mix in thawed pineapple juice. In a glass bowl or trifle bowl, place a handful of crumbled pie crust on the bottom. Top the crumbled pie crust with a couple heaping spoonfuls of the pineapple cream cheese mixture.You may place some sliced pineapple on top of the cream cheese but I prefer without. Repeat the first two steps alternating pie crust and cream cheese mixture. Once the bowl is full or you have run out of cream cheese mixture and pie crust, place trifle in the fridge to chill for 1 hour. Top with sliced pineapple and whipped topping. Be sure to keep the dessert cold until serving. Enjoy

Strawberry Marscapone Cupcakes

Cake:

1 box white or strawberry cake mix
ingredients for cake as shown on cake mix
1/4 cup marscapone cheese
1/4 cup strawberry syrup

Glaze:

1/2 cup marscapone
1/4 cup strawberry syrup
2 cups powdered sugar
fresh cut strawberries

Cake:
Place all ingredients in a large mixer and mix on medium speed for two minutes or until all ingredients are well incorporated. Pour 1/3 cup of batter into each cupcake tin  lined with cupcake wrappers. Bake at 350 degrees for 15-20 minutes or until a toothpick comes out clean when inserted in the middle. Place a towel over the cupcakes for about 10 minutes to lock in moisture. Pour a spoonful of glaze over each cupcake and place cut strawberries on top. Enjoy.

Glaze:
Mix all ingredients except cut strawberries in a large bowl. Consistency will be a little runny. If it is too runny, you may add more powdered sugar. If it is too thick, you may add more strawberry syrup.

Quick and Easy Sopapillas

5 tortillas
1/4 cup corn oil
cinnamon sugar (amount depends; read instructions)
whipped cream
caramel

Cut tortillas into small triangles. Heat oil in a large skillet over high heat for 1 minute. Lower heat to medium-high and place tortillas in pan. Be sure all tortillas have been coated with oil. You may use more than 5 tortillas depending on how many people you are feeding. Flip tortilla triangles around in the oil frequently. Once they begin to brown, remove from oil and lightly blot with a paper towel. Place all the tortilla triagles on a serving dish and dust with cinnamon sugar making sure you coat all triangles. Drizzle with caramel and a large dallop of whipped cream on the top. Enjoy!!

*This recipe serves about 4 people

Whole Wheat Almond Vanilla Cinnamon Rolls

Dough:

1/2 cup sugar
1 teaspoon almond extract
3/4 cup milk
1/2 cup low calorie butter (I use spreadable in a container)
1/1/2 teaspoon salt
2 packages active dry yeast
1/3 cup warm water
2 tablespoons honey
3/4 cups egg beaters or 3 eggs
5/1/2 cups whole wheat flour

Filling:

1 cup brown sugar
1 cup sugar
1/2 cup low calorie spreadable butter (melted)
1/1/2 tablespoons cinnamon
1 teaspoon almond extract

Cream cheese glaze:

1 package softened low fat cream cheese
2 cups powdered sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1/3 cup evaporated milk

Dough:

In a small saucepan, combine milk, salt, sugar, and butter. Place on low heat and allow sugar to dissolve aqnd butter to melt. Dissolve yeast in warm water and place in mixer. Add honey, and saucepan mixture, eggs, and flour. Mix on speed 2 of a kitchen aide mixer until dough clings to kneading hook. Spray a large bowl with non stick spray and place dough in bowl. Cover with plastic wrap sprayed with non stick spray. Allow to sit in a warm room for an hour or until dough is doubled in bulk. Punch dough down and place on a floured surface. Roll dough out to a rectangle about 10 inches by 6 inches by 1/2-1 inch. Rub melted butter all over the rectangle dough. Pour sugar mixture on top and spread evenly. Tightly roll from the long side to form a large, long roll. cut into 2 inch cinnamon rolls and place each roll in a glass baking dish sprayed with nonstick spray. Lightly smash each roll down with your hand. Cover the baking dish and allow to sit for another hour to allow the rolls to puff up again. Place in a 350 degree oven for 20 minutes or until rolls are slightly browning. Cover the baking dish with foil and allow to sit another 20 minutes. This will allow rolls to cool and moisten while you prepare the glaze.

Sugar Filling:

Mix all ingredients except butter in a bowl. Save the butter for rub on the roll (see above)

Glaze:

Mix all ingredients in a bowl and once it is a thick and creamy consistency, it is ready to be poured on top of baked rolls.

Light and Refreshing Cool Raspberry Mousse

2 cups heavy whipping cream
1/2 cup seedless raspberry preserves
fresh raspberries

In a small saucepan, heat raspberry preserves over medium-high heat until preserves have leted into a liquid consistency. Let it rest off the heat for a couple minutes. In a mixer or blender, pour whipping cream and raspberry preserves in and mix on high until cream becomes fluffy and stiff. DO NOT OVER MIX. Pour into dessert bowls and drizzle with a little more warm raspberry preserve and top with fresh raspberries. Enjoy!

Semi-Homeade Peanut Butter Chocolate Cupcakes

Cake:

1 package yellow cake mix
1/3 cup peanut butter
1/4 cup oil
1/1/4 cups water
1/2 cups egg beaters or 2 eggs

Frosting:

1 can chocolate frosting
1/4 cup peanut butter
1/2 cup peanut butter chips

Cake:

Mix all ingredients in a mixing bowl and mix for 2 minutes or until creamy. Pour 1/3 cup batter in each cupcake holder and bake at 350 for 18-20 minutes or until inserted toothpick comes out clean. Allow cupcakes to rest in pan for 10 minutes with a dry towel covering them. To create a prettier look with the frosting, cut a corner in a ziplock bag. Add the frosting to the bag and use as a piping bag. It may get messy but it makes frosting the cupcakes easier and prettier. Once all cupcakes are frosted, top with a sprinkle of peanut butter chips. Enjoy!

Frosting:

Mix frosting and peanut butter together in a bowl until well mixed. Use peanut butter chips as a topper

*This picture doesnt show the peanut butter chips. I highly reccommend using them as they add a great flavor and add to the look