Student living got you down?
Check out these 18 amazing snacks that you can make in a cup in the microwave! Cheap and easy these are the perfect snacks!
- 1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
- 6 Tablespoon butter, melted
- 1- 8 ounce package cream cheese, softened
- 1/4 cup granulated sugar
- 2 Tablespoons cold milk
- 1- 12 ounce tub Cool Whip, divided
- 2 – 3.9 ounce packages Chocolate Instant Pudding.
- 3 1/4 cups cold milk
- 1 and 1/2 cups mini chocolate chips
- Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
- Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
- Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
- In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
- Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.
I have seen heaven and it is a beautiful place
whAT IS THS IM CRYING GIVE THIS TO ME RIGHT NOIW
THANK YOU, OUR LADY OF BEETUS
Snickerdoodle Cupcakes with Cinnamon Frosting via Coffee and Cannolis
For the Cupcakes (Makes about 27):
- 1½ cups all-purpose flour
- 1½ cups cake flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 tbsp cinnamon
- 1 cup unsalted butter, softened
- 1¾ cups sugar
- 4 large eggs
- 2 tsp vanilla
- 1¼ cups milk
For the Frosting:
- 3½ cups confectioners sugar
- 1 tsp vanilla
- 2-3 tbsp milk/heavy cream/soymilk/whatever you have
- A dash of cinnamon (so you can taste a hint of it!)
- Preheat your oven to 350°F
- Whisk the flours, baking powder, cinnamon and salt together in a bowl.
- Mix the butter and sugar together until combined. Add eggs and vanilla!
- After all that’s mixed, add in the flour, switching off with milk. Flour, milk, flour, milk, flour. Voila!
- Fill your cupcake cups 2/3 full and bake for 20 minutes. Let cool, whip up some frosting and blow some of your coworker’s minds :)
This is the perfect amount of cinnamon. This is a great recipe that isn’t too overly sweet, and can be eaten with a coffee in the morning or after dinner at night. You won’t be disappointed!
For anyone who’s prepping for the “Frankenstorm” - stay safe!
Mini Red Velvet Whoopie Pies
So I was in the middle of making red velvet cupcakes, but I thought to myself, ‘I’ve made red velvet cupcakes before. How about I try something different?’ I figured with just a bit more flour added to my cupcake mixture, they could be stiff enough for me to make small cake cookies, sandwiched together with it’s infamous pair of cream cheese icing. And thus, my mini red velvet whoopie pies were created.
I enjoyed the last time I made my cookies and cream whoopie pies. Those pies were much larger than my red velvet ones, but I decided to go mini to cater to more people, to make them easier to eat… and they’re just cuter when they’re miniature sized! Speaking of which, I just read through the post on my cookies and cream whoopie pies, which I made when I finished my first year of Uni. How funny that I made these red velvet ones when I finished my second year!
In some ways, I’m still experimenting with trying to find the right balance of chocolate flavour, red colouring and a soft, moist red velvet cake. These whoppie pies lean towards the soft and dense type rather than light and fluffy. Nevertheless, I think they still have the right texture to be considered red velvet. It’s still breast cancer month, so for those who are looking for something pink to bake, make these pink velvet and they’ll surely be a hit!
Mini Red Velvet Whoopie Pies
- 100g unsalted butter, softened
- 3/4 cup caster sugar
- 1 egg
- 1 tsp white vinegar
- 1 tsp red food colouring
- 2 tbsp cocoa powder, sifted
- 1 3/4 cup self-raising flour, sifted
- 1/2 cup buttermilk
- 100g cream cheese, softened
- 50g unsalted butter, softened
- 1 tsp vanilla extract
- 1 1/2 cup icing sugar, sifted
- icing sugar, for dusting
- Preheat the oven to 160C. Line two baking trays with non-stick baking paper. Set aside.
- To make cakes: In a large bowl, cream together butter and sugar with an electric mixer until light and fluffy. Gradually beat in egg, vinegar and red food colouring until combined.
- Combine cocoa powder and flour in a separate bowl. Add half the flour mixture and half the buttermilk into the butter mixture and continue to beat together. Once combined, add the remaining flour mixture and buttermilk until batter is completely mixed.
- Place batter into a piping bag fitted with a 1cm plain nozzle. Pipe rounds of 3-4cm in diameter onto the baking tray, keeping each round a few centimetres apart. Bake in the oven for 8-10 minutes or until a skewer inserted into a cake come out clean. Remove from oven and allow to completely cool on trays before filling.
- To make the filling: cream together cream cheese and butter with an electric mixer. Add the vanilla extract, then gradually add the icing sugar, continuously beating to incorporate until mixture becomes of spreadable consistency.
- To assemble: place filling into a piping bag fitted with a 1cm star nozzle. Pipe onto half of the cakes, then sandwich together with the other half. Dust with icing sugar and serve.
French Vanilla Cupcakes with Chocolate Chip Cookie Dough Frosting
- 1 cup unsalted butter, room temperature
- 2 cups of vanilla sugar
- 2 large eggs, room temperature
- 2 egg yolks, room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon of baking soda
- Pinch of salt
- 1 cup of buttermilk, room temp
- 2 teaspoons of vanilla extract
- 1 1-inch piece of vanilla bean
- 3 sticks unsalted butter, at room temperature
- ¾ cup light brown sugar, packed
- 3½ cups confectioners’ sugar
- 1 cup all-purpose flour
- ¾ tsp. salt
- 3 tbsp. milk
- 2½ tsp. vanilla extract
- Preheat oven to 350F.
- Heat the buttermilk until it just simmers.
- Remove from heat and add the vanilla pod.
- Set aside.
- Beat butter and sugar on high until light and fluffy.
- Add eggs and egg yolks one at a time, beat thoroughly after each addition.
- Blend flour, baking powder, salt and baking soda, in a bowl.
- Cut open vanilla pod and scrape out seeds into the buttermilk. (You can dry the pod and use it to make vanilla sugar)
- Add 1/3 of the flour mixture to the butter mixture and beat on low until mixed.
- Add ½ the buttermilk.
- Continue to alternate the flour and buttermilk, ending with the flour.
- Scoop into cupcake papers about 3/4 full. Bake for 18-20 minutes.
- Beat butter and brown sugar with the paddle attachment on high speed until creamy and fluffy.
- Mix in the confectioners’ sugar until smooth.
- Beat in the flour and salt.
- Mix in the milk and vanilla extract until smooth and combined.