Starbucks-Inspired Green Tea Latte Bars with Cream Cheese Drizzle

Green Tea Latte Bars | Revamperate Green Tea Latte Bars | RevamperateI’m new to the matcha green tea trend, but I was really excited to share the recipe for these Starbucks-inspired green tea latte bars with cream cheese drizzle over on RecipeChatter! 

Even if you’ve never had matcha before, you’re sure to love these. The matcha flavor remains pretty light and the sugary shortbread and the cream cheese topping add sweetness to balance out all of the flavors. These are as simple as making shortbread, which uses the fewest ingredients of pretty much ANY baked good, so it truly is easy. 

I highly recommend purchasing matcha powder on Amazon – it’s easiest to find that way if you can wait a few days to receive it by mail. 

What should I make with matcha powder next?! Cake maybe?

Head over to RecipeChatter for the full recipe! 

Lemon Cream Cheese Stuffed Cookies

Lemon Cookies with Cream Cheese Filling | Revamperate Lemon Cookies with Cream Cheese Filling | RevamperateAnyone else ready for summertime? I’ve been on a citrus kick lately and just cannot wait for all the flavors of summer. Lucky for me, summer comes pretty early to SoCal so it’s already 80 degrees most days. It won’t be long before I’m sipping lemonade and eating watermelon and all that jazz. To keep with my recent love of citrus, I bought a few lemons and decided to make these lemon cookies stuffed with cream cheese.

Let me tell you, these lemon cream cheese stuffed cookies are a perfect combination of tart lemon and sweet cream cheese, and there’s a nice surprise when you bite into them. Based on my coworkers’ feedback, this may very well be one of my BEST cookie recipes ever. They’re always my honest taste tester. I think these are on my top ten list, right up there with my brown butter bourbon pecan cookies (OMG). The cookies stay extra soft and it uses three different types of lemon flavoring (zest, juice and extract) for the perfect balance of tart and sweet. I shared my recipe for lemon cupcakes with cream cheese frosting recently, which came shortly after these cookies because my friend at work liked them so much. It turns out lemon and cream cheese are an excellent combination and are totally underrated, so I’m jumping on board and you totally should to. I mean, I always side with cream cheese. 

For the lemon cookies (makes about 12-14 cookies):

  • 1/2 cup butter, room temperature 
  • 1 cup sugar
  • zest of 2 lemons (about 1 tbsp lemon zest)
  • 1 egg
  • 4 Tbsp fresh lemon juice (about 1 lemon)
  • 1/4 tsp pure lemon extract
  • 1/2 tsp vanilla extract
  • 4-5 drops yellow food coloring
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt

For the cream cheese filling:

  • 8 oz. cream cheese, room temperature
  • 1/2 cup powdered sugar 
  • 1 tsp vanilla extract

Lemon Cookies with Cream Cheese Filling | Revamperate Lemon Cookies with Cream Cheese Filling | RevamperatePreheat the oven to 350 degrees and line a baking sheet with a silicone mat or parchment paper. 

In one bowl, whisk together the flour, baking powder, and salt. In the bowl of your mixer fitted with a paddle attachment, cream the butter and sugar until smooth. Add the lemon zest, egg, egg yolk, lemon juice, lemon extract and vanilla extract, mixing well. Mix in several drops of food coloring until you reach your desired color. Slowly mix in the dry ingredients until just combined.

Move the dough to the fridge while you prepare the cream cheese filling. 

In a separate bowl, beat the cream cheese with a paddle attachment (it can be the same, unwashed bowl) until smooth and creamy. Mix in the powdered sugar and vanilla extract. 

Remove the dough from the fridge and use a cookie scoop or a spoon to form large balls of dough. Press down flat, drop a small spoonful of cream cheese in the middle and pinch the dough together again in the shape of a ball. Set seam-side down on the baking sheet with the cookies about 2 inches apart. Bake for about 10-12 minutes until the edges are formed but not brown. I check by gently touching the sides of the cookies to make sure they’re stiff enough to hold shape.

Let cool completely on a wire rack. When you bite into one, I think you’ll love the cream cheese filling and the soft, chewiness of the cookie. Enjoy!

Lemon Cupcakes with Cream Cheese Frosting

Lemon Cupcakes with Cream Cheese Frosting | RevamperateLemon Cupcakes with Cream Cheese Frosting | RevamperateToday’s recipe was made at the request of my lovely coworker Lisa for her birthday last month. After bringing a batch of lemon cream cheese cookies to work (don’t worry, that recipe is coming soon too!), she requested a batch of lemon cupcakes with cream cheese frosting. Well, when people ask, I accommodate! Best of all, experimenting with this cupcake recipe was so worth it because I swear these are THE BEST lemon cupcakes. The combination of lemon extract, lemon juice and lemon zest made for a perfectly tart cupcake that’s not too overpowering. 

Cream cheese frosting is, as I’m sure you’ll agree, the mightiest of frosting and I could eat an entire batch by itself, but it’s even better on top of these cupcakes. Sprinkled with a little lemon zest or a tiny slice of lemon, it’s pretty darn amazing. I also kept the cream cheese frosting on the fluffy, less sweet side so that it wouldn’t overpower the tartness of the cupcake. I think these cupcakes will have to be one of my go-to recipes in the future! 

Plus, how cute are those cupcake liners?! I’ve had them in the cupboard for a long time and I’m so glad I finally got to use them.

Lemon Cupcakes with Cream Cheese Frosting | RevamperateLemon Cupcakes with Cream Cheese Frosting | Revamperate For the lemon cupcakes (12 cupcakes): 

  • 1/2 cup butter, room temperature
  • 1 cup granulated sugar
  • 2 eggs, room temperature 
  • 1 egg white
  • 1 teaspoon vanilla extract
  • 1/2 tsp pure lemon extract
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup milk 
  • 5-6 tbsp lemon juice (approx. 2 lemons)
  • 2 tbsp lemon zest (approx. 2 lemons + more for topping)

Preheat the oven to 350 degrees. Line a cupcake pan with liners. 

In one bowl, whisk together the flour, baking powder and salt and set aside. 

In the bowl of your mixer fitted with a paddle attachment, beat the butter and sugar until smooth. Add the eggs and egg white and mix well. Mix in the vanilla and lemon extracts. Slowly mix in the dry ingredients until barely combined. Then add the lemon juice, lemon zest and buttermilk until barely mixed. 

Distribute the batter between the lined cupcake cavities. Bake for 20-22 minutes until an inserted toothpick comes out clean. 

Let cool completely while you prepare the frosting. 

For the cream cheese frosting:

  • 1/2 cup butter, room temperature 
  • 1 8oz. packages of cream cheese, room temperature 
  • 5-6 cups powdered sugar 
  • 1 tsp vanilla extract
  • 1 tbsp heavy cream 

Beat the butter and cream cheese for about 2 minutes until smooth and fluffy. Using room temperature butter and cream cheese will help reduce the lumps in the frosting. Mix in the powdered sugar one cup at a time, scraping the bowl in between. Then add the vanilla and heavy cream and mix until completely smooth. 

Pipe the frosting onto cooled cupcakes and top with extra lemon zest or a small slice of lemon! Then enjoy!

Cranberry Sauce Cream Cheese Streusel Muffins

Cranberry Sauce Cream Cheese Streusel Muffins | RevamperateCranberry Sauce Cream Cheese Streusel Muffins | Revamperate
People always look at me weird when I say this, but I don’t really do Thanksgiving. Is that weird? Growing up, my sister and I always worked in retail so Thanksgiving really just meant getting rest before Black Friday shopping for us. None of us were huge fans of Turkey, and a full Thanksgiving meal was a lot of work for mom to make for the four of us, including me, the child who didn’t eat anything (seriously, I’m so picky). So Thanksgiving to me was watching TV, eating my mac and cheese, getting ready for Black Friday, and I was totally OK with that. 

Now that I’m out of the retail business (thank God!) and my eating habits have improved, I have my Thanksgivings back. In fact, last year was the first year I had a full Thanksgiving without the stress of work, and it was lovely. Andrew and I made the trek to NorCal to visit his family for a few days, and they did the whole Thanksgiving spread, complete with turkey and pumpkin pie. Then my family gets us for Christmas because we go ALL OUT as soon as Thanksgiving is over. 

Anyway, my point to all of this is I can enjoy Thanksgiving again this year! And this recipe for cranberry sauce cream cheese streusel muffins is all about using leftover Thanksgiving cranberry sauce! They’re sweet and lightly tangy and topped with an amazing streusel topping with pieces of full cranberries. I see cranberry sauce as the thing on the Thanksgiving table that tends to get overlooked, so don’t let it go to waste! Plus, you can make this entire recipe with just ONE BOWL. Bonus!

Cranberry Sauce Cream Cheese Streusel Muffins | Revamperate Cranberry Sauce Cream Cheese Streusel Muffins | RevamperateMuffin ingredients (makes 14-16 muffins):

  • 1/2 cup butter, room temperature 
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 1/2 cup milk
  • 2 cups flour
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup whole berry cranberry sauce (can add more if desired)

Preheat the oven to 375 degrees. Line a muffin pan with cupcake liners. 

Beat the butter and sugar until crumbly. Add eggs and vanilla, and beat for about 15 seconds until combined. Slowly add in the milk, then mix in the flour and baking powder until barely mixed. Then stir in the cranberry sauce until combined – it’s OK if it’s more ribbon-like than fully mixed.

Divide the batter among the lined cupcake cavities, filling about 1/2 full to leave room for the filling and topping. Set aside. 

Cranberry Sauce Cream Cheese Streusel Muffins | Revamperate Cranberry Sauce Cream Cheese Streusel Muffins | RevamperateCream cheese filling:

  • 8oz. package of cream cheese
  • 1/3 cup granulated sugar
  • 1 tsp vanilla
  • 1 egg yolk 

Beat the cream cheese and sugar until creamy. Add the egg yolk and vanilla and mix well. Then scoop about a tablespoon of cream cheese into each cavity and gently press it into the batter with a spoon. It will stay toward the top when baked, but you don’t want it to just sit on top of the batter, so press it in lightly.

Streusel topping:

  • 1/2 cup flour
  • 1/4 cup packed light brown sugar
  • 4 tablespoons (1/4 cup) unsalted butter, room temperature 

Make the streusel by combining the flour, brown sugar and butter into a bowl and mixing with a fork until crumbly. Sprinkle the crumbs on top of the batter and bake for 20-22 minutes until lightly brown. Let cool on a wire rack until cool enough to touch, and remove the muffins from the pan to cool completely. 

Enjoy a batch of these anytime! Luckily, the grocery store sells canned cranberry sauce all year round. 

Classic No-Bake Pumpkin Cheesecake

no-bake-pumpkin-cheesecake
no-bake-pumpkin-cheesecake-3Are you sick of pumpkin yet? Is that even possible? We really only have a couple months a year to get our pumpkin fill, so we have to make the most of it, right? So for all you pumpkin lovers, I’m still trying to indulge you with today’s classic no-bake pumpkin cheesecake recipe. I’m not going to lie to you…you can’t eat just one piece of this cheesecake. 

I’ve mentioned in my last few pumpkin recipes that I don’t actually like pumpkin that much. Well, that didn’t stop me from eating a piece and a half of this cheesecake before pawning it off to my coworkers. This recipe is very similar to the cookie butter cheesecake I shared recently, and there’s a reason for that. Actually, there are a couple reasons for that. 

  1. It was 92 degrees when I made this. I was not about to turn the oven on 
  2. It’s so easy I could make 20 of these and then eat them all
  3. It’s so deliciously light and fluffy

This is my new favorite way to make cheesecake. Forget baking it and turning up the heat in my apartment. Adding a little Cool Whip to the recipe means you don’t have to bake it and it gives the cheesecake a really light and fluffy texture that is so amazing. That may just be my preference, but if you’ve never made cheesecake this way before, I absolutely recommend that you try it. I find that cheesecake can be hit or miss sometimes when baked, so this takes out any of the guesswork or weird baking techniques like turning the oven temp down half way through. None of that. Just easy as, well, no-bake cheesecake. 

Classic No-Bake Pumpkin Cheesecake | Revamperateno-bake-pumpkin-cheesecake-4For the vanilla cookie crust:

  • 14-16 vanilla sandwich cookies (with cream)
  • 3-4 tbsp butter, melted 
  • 1 tbsp brown sugar

To make the cheesecake’s crust, add the cookies to a food processor and process until fine. Add the brown sugar and melted butter and pulse until all ingredients are combined or mix with a fork. 

Lightly spray a springform pan (or regular pie pan) with cooking spray. Pour in the processed graham cracker crumbs and use your hands or the bottom of a measuring cups to press the crumbs into the bottom and sides of the pan until completely pressed.

For the pumpkin cheesecake filling:

  • 16 oz cream cheese, room temperature
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 cup pumpkin puree
  • 1 tsp vanilla extract 
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 4 oz cool whip

Then begin making the pumpkin cheesecake filling. In the bowl of your mixer fitted with the paddle attachment, beat the cream cheese and sugars until smooth. 

Add the vanilla, cinnamon and nutmeg and mix until all ingredients are combined. Then add the pumpkin puree and stir in the Cool Whip with a spoon or spatula. 

Pour the pumpkin filling into your already pressed graham cracker crust, and let the cheesecake cool in fridge for 3-4 hours. 

For the cinnamon whipped cream:

  • 1/2 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1/2 tsp cinnamon 
  • Extra cinnamon and sugar for topping (optional)

Before serving, top it with whipped cream or other toppings, like this cinnamon whipped cream. This is the same whipped cream I used on my cookie butter cheesecake because it pairs really well the pumpkin flavor. Whip the cream on high speed with a whisk attachment until peaks form. Then mix in the powdered sugar and cinnamon and move the whipped cream to a piping bag or tool. Pipe small dollops around the outside of the cheesecake and sprinkle with a little cinnamon sugar, cut and serve!  

no-bake-pumpkin-cheesecake-7

Halloween | Black on Black Velvet Cupcakes

Black on Black Velvet Cupcakes | Revamperate Black on Black Velvet Cupcakes | RevamperateI’m in full Halloween mode now, and a good Halloween-themed cupcake recipe was at the top of my list this year. I thought it would be interesting to make black cupcakes, and black velvet cupcakes turned out to be the perfect thing. Much like a red velvet cake, cream cheese frosting is a match made in heaven, so a little black food coloring to a classic cream cheese frosting recipe topped off the cupcakes nicely. Best of all, I found these adorable printable tombstone cupcake toppers by Chicabug to really bring around the Halloween theme.  

Black velvet cupcakes have a couple key ingredients that differentiate them from your average chocolate cupcakes. First of all, you’ll probably notice an ingredient on this list that you don’t normally add to your cupcakes…vinegar. Black velvet cake also uses dark dutch-process cocoa powder and buttermilk, which makes the cupcakes incredibly fluffy and moist. Even after a night in the fridge, the cupcakes stayed soft and moist – something I often loose with other cupcake recipes. Even if you don’t tint them black, these cupcakes are seriously delicious!

Black on Black Velvet Cupcakes | RevamperateBlack velvet cupcake ingredients:

  • 1 cup granulated sugar
  • 1/4 cup butter, room temperature
  • 2 tbsp vegetable oil
  • 1 egg
  • 1 tsp black food coloring or soft gel paste
  • 3 tbsp dark dutch-process cocoa powder 
  • 1 tsp pure vanilla extract
  • 1/2 tsp salt
  • 1/2 cup buttermilk, room temperature
  • 1/2 tsp white vinegar 
  • 1 1/4 cup flour
  • 1/4 tsp baking soda 

To make the cupcakes, sift together the cocoa powder, flour, salt and baking powder in one bowl and set aside. Fitted with the whisk attachment, use your mixer to mix together the sugar, butter, oil and vanilla until fluffy. Add the food coloring and beat to combine. Mix in the egg. Add 1/3 of the dry ingredients and alternate with the buttermilk until all ingredients are combined. Lastly, mix in the vinegar.

Distribute the batter among 12-14 cupcake liners and bake on 350 degrees for about 20 minutes until an inserted toothpick comes out clean. Remove from oven to cool on a wire rack. 

Black on Black Velvet Cupcakes | RevamperateBlack cream cheese frosting ingredients:

  • 1 8 oz. package of cream cheese, room temperature
  • 1/4 cup butter, room temperature
  • 3 1/2 cups powdered sugar 
  • 1 tsp pure vanilla extract 
  • 1 tsp black food coloring or gel paste 

To make this spooky black frosting, beat together the cream cheese and butter with a paddle attachment. Slowly mix in the powdered sugar until you reach your desired sweetness – I prefer about 3 1/2 cups for this recipe. Then mix in the vanilla extract and black coloring until the frosting reaches its proper color. 

Once the cupcakes have cooled, pipe the frosting onto the cupcakes and top with Halloween toppers! 

Cinnamon Roll Cheesecake Bars

Cinnamon Roll Cheesecake Bars | Revamperate
If you want your house to smell absolutely amazing, you’ve got to try this. I sort of wanted to bottle the smell of cinnamon topping and carry it with me…is that weird? Whatever. These cinnamon roll cheesecake bars are delicious, and it’s that cinnamon topping that really makes it. It smells like fall, which is just around the corner! I could have easily eaten five of these in one sitting but I refrained (barely). They’re an awesome combination of cinnamon sugar and cream cheese that taste like you’re eating a creamy cinnamon roll.

Also, I had no idea I could make cheesecake with so few ingredients. My first attempt at this recipe left me with icky, lumpy cream cheese. I was very disappointed as it meant I had to wait an extra day to get more ingredients and ultimately wait an extra day to eat these, but the second batch came out really great. 

Cinnamon Roll Cheesecake Bars | Revamperate
Graham cracker crust:

  • 10-12 graham crackers
  • 3 tbsp butter, melted
  • 2 tsp cinnamon
  • 1/4 cup sugar 

Preheat the oven to 350 degrees.

Line a pan (I used a 9 x 9in) with parchment paper and lightly spray with cooking spray. 

Grind the graham crackers, sugar and cinnamon in a food processor and pulse until the crumbs are fine. Add melted butter and pulse for a few more seconds. Press the graham cracker mixture into the pan and set aside. 

Cheesecake filling:

  • 16 oz. cream cheese, room temperature
  • 1 egg
  • 1/2 cup sugar
  • 1 tbsp vanilla

Beat the cream cheese until smooth and creamy. Mix in the sugar, then the egg and vanilla, beating well between each addition. Pour the cheesecake filling over the crust and smooth with a spatula. 

Cinnamon Roll Cheesecake Bars | Revamperate Cinnamon Roll Cheesecake Bars | Revamperate
Cinnamon roll topping:

  • 1/4 cup butter
  • 1 tbsp cinnamon
  • 1/2 cup brown sugar 
  • 1 tsp vanilla extract
  • 1 tbs flour 

Prepare the cinnamon roll topping by melting the butter in a small saucepan on low-medium heat. Stir in the brown sugar and cinnamon. Remove from heat and stir in the vanilla and flour, which will thicken the mixture. 

Drizzle the cinnamon roll mixture over the cheesecake and use a toothpick to swirl a pattern on the top. Bake the cheesecake bars for 18-20 minutes until the cheesecake sets, making the middle of the cheesecake jiggle only slightly. Remove from the oven and leave to cool. When the pan is cool enough to touch, move it to the fridge to cool completely. 

Once cooled for at least an hour, pull the cheesecake out by the parchment and cut into squares. Yes, they taste as good as they smell. I dare you to only eat one…let me know how that goes for ya. Enjoy!

No Bake Cookie Butter Cheesecake

Cookie Butter Cheesecake Recipe | Revamperate Cookie Butter Cheesecake Recipe | Revamperate
Today is the kind of Monday that I love. No work, just me and couch. It’s a happy day. 

I had a wonderful birthday this weekend with Andrew! To bring in my 24th year, we rented a boat in Marina Del Rey and drove around Santa Monica in a little two-seater. Then we went and walked around the Santa Monica Pier and rode the ferris wheel. I absolutely love ferris wheels and heights. I love anything that puts me up high, so I was really excited to visit Santa Monica for the first time, which is amazing considering I’ve lived here for four years. There’s so much to see in LA that I have yet to do. One day! Then we had a lovely brunch with Andrew’s grandparents and cousins yesterday. I have a feeling 24 is going to be a good year! Now, let’s talk about cake. More specifically, let’s talk about what happens when you put cookie butter and cheesecake together because it’s magical. 

I think we can all agree by now that cookie butter is, like, the best thing that ever happened to the world. If you don’t agree with me, you must not love cookies as much as I do. JK! When I was making this cheesecake, it actually started as a Nutella cheesecake, which is why I started out with a chocolate cookie crust. Long story short, I opened the cupboard and, oops, turned out I didn’t have enough Nutella. At that point, I had no interest in going to the store again so I looked around for what else I could do and then it dawned on me…I had a barely touched jar of cookie butter. It sang to me. I knew I had to try it, so I did, and the result was magnificent. 

If I had planned this cookie butter cheesecake from the beginning, I probably would have tried it with a cinnamon graham cracker crust first instead of diving into the chocolate first, but I have no regrets. The chocolate is perfect with the cookie butter cream cheese filling and the cinnamon whipped cream on top is a perfect addition. 

Cookie Butter Cheesecake Recipe | Revamperate Cookie Butter Cheesecake Recipe | Revamperate
Chocolate cookie crust:

  • 15-18 chocolate sandwich cookies
  • 2 tbs butter, melted

First, blend the sandwich cookies (including the cream) in your food processor until fine. Then mix in the melted butter with a fork and press the cookie crust into a springform pan, coating the bottom and about 2 inches up the sides. Leave in the fridge while you make the cream cheese filling.

Cheesecake filling:

  • 16 oz. cream cheese (2 packages), room temperature
  • 1/2 cup granulated sugar
  • 1 cup cookie butter 
  • 1 tsp vanilla 
  • 1 tsp cinnamon
  • 1 cup Cool Whip or similar whipped topping

Whip together the cream cheese, sugar and cookie butter until well-mixed. I absolutely recommend Trader Joe’s Speculoos Cookie Butter. It’s still my favorite version! Then add the cinnamon and vanilla, mixing until creamy. Mix in the Cool Whip with your spoon or spatula until no white streaks remain. Then spread the cream cheese filling into the cookie crust and leave in the fridge for about six hours until firm.

Cookie Butter Cheesecake Recipe | Revamperate Cookie Butter Cheesecake Recipe | Revamperate
Cinnamon whipped cream:

  • 1 cup heavy whipping cream
  • 3 tbsp powdered sugar
  • 1 tsp cinnamon 
  • Crushed gingersnap cookies or graham crackers, topping (optional)

To make the topping, use your whisk attachment to whip the heavy cream on medium-to-high speed until peaks begin to form. Add the powdered sugar and cinnamon and continue to whip until the cream is stiff. Move the whipped cream to a pastry bag or tool and pipe dollups around the top of the cheesecake, and sprinkle with cookie crumbs or even whole cookies! I used crushed gingersnaps to give it a little kick. 

Cut the cheesecake and enjoy! 

Valentine’s Day: Red Velvet Roll-Out Cookies

Red Velvet Roll-Out Cookies | Revamperate Red Velvet Roll-Out Cookies | RevamperateCake batter cookies were always my go-to recipe for every occasion when I was too lazy to make cookies from scratch. They’re basically fool proof and taste like cake but with less effort. Plus, half the time I would just eat the dough before making a few cookies out of it. They’re the best. Little did I know there would be such a big world outside of my standard soft, thick cake batter cookies. Then I realized I could use cake mix to make roll-out cookies! Even better, I could make RED VELVET roll-out cookies. Red velvet is pretty hard to make from scratch because most people don’t have the ingredients for it in their cabinet, so the cake mix route is a much easier one to go.

Plus, you can make them into cute peek-a-boo cookies if you have multiple sized cookie cutters. And yes, that’s totally the proper term (not really).

Ingredients (makes 20-25 cookies):

  • 1 box red velvet cake mix
  • 1 egg
  • 1/2 stick butter, soft
  • 1 tsp vanilla
  • Cookie cutters (1 large heart, 1 smaller one)

Cream cheese filling:

  • 1 8oz package of cream cheese
  • 2 cups powdered sugar
  • 2 tsp vanilla extract

If you pay really close attention to cake mix boxes (which I wouldn’t expect you to), the ounces have actually decreased in size over the time, but the cookies recipes have not. Back in the day (I say that as if I’m 40, not 23), you would buy an 18 oz. package of mix, but today it’s more like 15-16 oz. Yeah, we’re totally getting jipped. Nonetheless, this recipe works well, despite the shrinking amount of dry ingredients in a box of cake mix.

First, beat together the butter and egg until the butter is no longer lumpy. Mix in the vanilla, followed by the cake mix. Mix on medium and scrape the bowl as you go. It will be really sticky, so leave it in the fridge for at least an hour, but longer is better. You could even give it 30 minutes in the freezer if you’re in a hurry.

Pull the dough out onto a floured surface and massage it with your hands, letting the flour soak into the dough. It should become less sticky the more you massage it. Knead in a little more flour if needed. Using a floured rolling pin, roll the dough out until it is about 1/4 inch thick. Cut with your cookie cutters and move the cut-outs to a lined cookie sheet.

Red Velvet Roll-Out Cookies | Revamperate Red Velvet Roll-Out Cookies | Revamperate
If you want to make these two-layer cookies with cream cheese filling like I did, use two different sized cookie cutters. Cut all cookies with the large one first. Set aside half of them, and press the smaller cutter into the middle of the others, setting aside the small middle cookies so you can get even more out of your batch.

Bake all cookies on 350 degrees for 8-10 minutes until the edges are slightly hardened and the cookies no longer appear doughy. Let cool for several minutes.

To make the cream cheese filling, cream together the cream cheese and powdered sugar. Mix in the vanilla and beat until creamy. From there, you can use a piping bag to pipe designs on your cookies or spread the cream cheese on the whole cookies and place the others on top so that the cream cheese peeks through the shape.

You can follow this recipe with any cake mix now, and they will be incredibly easy to make for any occasion. It’s almost Valentine’s Day, so break out the heart-shaped cookie cutters and get baking on these red velvet roll-out cookies. Enjoy!

Layered Spice Cake with Butter Rum Cream Cheese Frosting (Eggnog Cake)

Spice Cake with Butter Rum Frosting I’m really happy to share this recipe with you guys because this turned out to be an amazing cake when I wasn’t sure what to expect. Being a blogger, there’s a lot of trial and error. I try lots of recipes that don’t work out, but this one did, and as it turned out, this cake tastes like delicious spiced eggnog. Rum cream cheese frosting (which tastes like actual rum, btw) is probably my new favorite frosting. It’s like Christmas in a cake, and while it may only be early November, you need this cake in your life. Trust me.

Here’s the best part – this is also one of the easiest cake recipes because it uses boxed cake mix. Seriously, I swear by boxed cake mix.

For the cake, you’ll need:

  • 2 boxes of spiced cake mix
  • Eggs
  • Vegetable oil
  • Water

For the frosting (aka, the best part), you’ll need:

  • 2 8 oz. packages of cream cheese at room temperature
  • 1/2 cup of butter, softened
  • 1 tsp vanilla
  • 2 cups sifted confectioners sugar
  • 1 tsp butter rum flavoring

First, bake the cake by the instructions on the package. I used two boxes, which made me three 9-inch round cakes. While they bake, start making your frosting.

Beat together the softened butter and cream cheese until creamy and add in the vanilla and butter rum flavoring. Slowly sift in the sugar and continue to beat for several minutes until the frosting is creamy and no longer grainy. Spice Cake with Butter Rum Frosting Spice Cake with Butter Rum Frosting Once your cakes are done baking and have cooled completely, carefully cut off the domes of the cakes. Layer the cakes with frosting and use a spatula to spread the rum cream cheese frosting over the cake. Serve and prepare to be amazed (if you like eggnog) because this cake is one of my personal favorites now. I also made this recipe as cupcakes, which you can see here. Enjoy!