You can frost the first recipe with your favorite flavored frosting, however, the second recipe should be left plain with just the cherry topping. Every time I make these for the bake sale, they are a big hit.

Chocolate Bottom Cupcakes

1 (8 ounce) package cream cheese, softened
1 egg
1/3 cup granulated sugar
1/2 teaspoon salt
8 ounce chocolate chips
3 cups all-purpose flour
1/2 cup cocoa powder
2 cups granulated sugar
2 teaspoons baking soda
2 cup water
2 tablespoons vinegar
2/3 cup vegetable oil

In a small bowl, cream together the softened cream cheese, egg, 1/3 cup sugar and salt; set aside. In a large bowl, combine the remaining ingredients together until well mixed. Line a muffin pan with cupcake liners. Spoon batter into each liner approximately 1/2 full. Top that batter with a spoonful of the cream cheese mixture. Bake in a 350 degree oven for approximately 20 minutes or until done. This recipe will make 30-32 cupcakes.

Cherry Cream Cheese Cupcakes

3/4 cup granulated sugar
2 (8 ounce) blocks cream cheese, softened
2 eggs
1 teaspoon vanilla extract
1 tablespoon lemon juice
1/2 box vanilla wafers
1 large can cherry pie filling

In a large bowl, cream together the granulated sugar and softened cream cheese. Add in the eggs, vanilla extract and lemon juice. Beat mixture with an electric mixer until light and fluffy. Line a muffin pan with cupcake liners. Place 1 vanilla wafer in each of the liners and then spoon batter on top, filling the liner 3/4 of the way full. Bake in a preheated 350 degree oven for 15-18 minutes or until done. Let cupcakes completely cool and then spread cherry pie filling on top.

Transporting: If you do not have a plastic cupcake transporting container, I suggest you purchase some aluminum pans with covers from your local discount store. To keep them stable during transporting, place a piece of rubber matting (like rubber shelf and drawer liner) inside each pan.

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Wilton 18 in. X 24 in. Pastry Mat With Recipes

I find it best to line my countertop or tabletop, with some parchment paper. You will want to ‘drop’ your cookies onto the parchment paper or a non-stick baking mat, to let them cool. After they have cooled to room temperature, store them in an airtight container.

Here are 5 of my favorite no-baking involved cookie recipes.

Raisin No-Bakes

2 c. raisins
2 c. Chinese noodles
1/2 c. creamy peanut butter
1/4 c. honey

Mix raisins and Chinese noodles in bowl. Put peanut butter and honey in a small saucepan. Stir over medium heat until smooth and hot (no need to boil). Pour over raisin mixture, toss with a fork until evenly coated. Shape rounded spoonfuls into size of golf balls pressing gently with fingers. Let cool.

Chocolate Cracker Cookies

Round Crackers (like Ritz)
1 1/2 lbs. almond bark
peanut butter
12 oz. bag of chocolate chips

Spread peanut butter on crackers. Top with second cracker. Melt almond bark with chocolate chips. Dip sandwich cookies into the chocolate mixture using tongs. Drop onto waxed paper and let cool.

Chow Mein Bites

1 c. peanut butter
12 oz. pkg. butterscotch chips
4 c. miniature marshmallows
4 c. chow mein noodles

Place peanut butter and butterscotch chips in the top of a double boiler. Heat over hot water until melted. Combine with marshmallows and chow mein noodles. Mix well and drop by spoonfuls onto waxed paper. Chill for 1-2 hours.

Sunshine

1 box vanilla wafers
1 stick butter, softened
1 sm. can frozen orange juice
1 box of powdered confectioners sugar
shredded coconut

Crush vanilla wafers to make crumbs. Mix with a stick of butter, orange juice, and sugar. Roll in small balls about the size of walnuts; roll in shredded coconut. Chill for 1-2 hours, until firm.

Chocolate Oatmeal No Bakes

2 c. sugar
1/2 c. cocoa
1/4 c. margarine
pinch of salt
1/2 c. milk
3 c. quick oats (oatmeal)
1 c. creamy peanut butter
1 tsp. vanilla extract

Combine the first 5 ingredients in a large pan and boil for 1 minute, stirring often. Turn off the heat and stir in the oatmeal, peanut butter and vanilla. Drop by the spoonful onto wax paper. Let them cool and they will harden as they cool.

I would like to share a few cookie making tips with you today.

1. Unbaked dough can be covered and refrigerated for up to 24 hours. Dough can also be frozen for up to 9 months.

2. Dip cookie cutters in flour or confectioner’s sugar, shake off excess before cutting out cookies.

3. Line your baking sheets with Parchment Paper or a Silicone Baking Mat to make clean up easier.

4. Spray your spoon with non-stick cooking spray. This will help the dough to slide off easier.

5. Spray your beater blades with non-stick cooking spray to help prevent dough from sticking on them.

6. Remove your cookies from the oven 1-2 minutes before the recommended baking time. They will finish baking on the baking sheet.

Sugar Cookies

5 c. flour
2 tsp. vanilla
1 tsp. baking powder
2 c. sugar
3/4 tsp. baking soda
2 eggs
1 1/2 c. milk
1 c. butter

Cream sugar and butter together. Add vanilla and eggs, beat until well blended. Stir in milk, baking soda and baking powder. Slowly mix in flour. Drop by tablespoonful onto greased cookie sheet. Sprinkle on any desired toppings. Bake for 350 degrees for 12 minutes.

Chewy Chocolate Chip Cookies

1 c. shortening
1 c. butter
2 c. brown sugar
1 tsp. vanilla
4 c. flour
2 tsp. baking soda
1 tsp. salt
1 c. sour cream or buttermilk
1 lg. package of chocolate chips

Mix all ingredients together. Drop by the teaspoonful onto a baking sheet. Bake at 350 degrees for 10-12 minutes.

Peanut Butter Cookies

3/4 c. creamy peanut butter
1/2 c. shortening
1 1/4 c. light brown sugar
3 tbsp. milk
1 tbsp. vanilla
1 egg
1 3/4 c. flour
3/4 tsp. salt
3/4 tsp. baking soda

Combine peanut butter, shortening, light brown sugar, milk and vanilla in a large bowl. Beat at medium speed until blended. Add egg. Beat again. Combine flour, salt, and baking soda at low speed until blended. Drop by teaspoonful onto baking sheet. Flatten slightly in crisscross pattern with tines of a fork. Bake at 350 degrees for 8 minutes.

Pecan Sandies

1 c. butter or margarine
1/4 c. granulated sugar
2 tsp. vanilla
2 c. all-purpose flour
1 c. chopped pecans
1/4 c. confectioner’s sugar

Beat butter for 30 seconds; add granulated sugar and beat till fluffy. Add vanilla and 2 tsp. water; beat well. Stir in flour and pecans. Shape into 1″ balls. Place on a ungreased cookie sheet. Bake in a 325 degree oven for about 20 minutes. Cool completely. Sprinkle cooled cookies with a light coating of confectioner’s sugar.

Sand Tarts

1 c. butter
1 1/2 c. sugar
2 eggs
1 tsp. vanilla
1/2 tsp. salt
1 tbsp. milk
3 c. flour
1 tsp. baking powder
egg white

In one bowl, combine flour, baking powder and salt. In second bowl, cream butter and sugar, then add eggs, vanilla, salt and milk. Mix together. Now add flour mixture. Chill overnight. Roll thin and cut with cookie cutters. Before baking, have egg white in dish. Use pastry brush and lightly brush over cookies. Then sprinkle with desired colored sugars. Bake at 350 degrees for 5-8 minutes.

Expert: J. Costilla
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