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Today is my hubs birthday! I'm on the other hand boarding a flight back to the fab state of Arizona. I did however bake him vanilla cupcakes with homemade buttercream frosting:-) I'll miss him and my duke angel while I'm away.
Sent from my iPod
As some of you who know me know I love cheesecake. I love it so much I wanted a cheesecake wedding cake but the idea was vetoed by the hubs. If there were heaven on earth, I'd say it's puppies and cheesecake, I can't get enough of either.
In keeping with the Spring vibe I decided to make up a little concoction with some items in my pantry. When I was in St. Charles, MO my cousin's wife and I came across this super cute place selling all kinds of jellies and spices and I spotted this cheesecake/ball mix that I finally decided to make...problem was, I didn't know what exactly to do with it. The cheese ball alone was too rich but on fruit, now I'm in the money!!
1. Using a mini trifle bowl pile the items accordingly and you have a wonderfully yummy summer/spring dessert!
It can't get easier than this.
1. In an electric or stand mixer, cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined.
2. In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results.
3. Once chilled, roll and cut into desired shapes. Bake at 350 degrees for 9-11 minutes depending on how thick you cut your cookies. Remove and let cool. Frost and decorate as desired.
For the frosting, I used royal icing in different colors.