Strawberry Shortcake Cookie Cups

 Strawberry Shortcake Cookie Cups.  A sugar cookie cup filled with a sweet strawberry sauce and topped with whipped cream!

Hey everyone, Serene here from House of Yumm yet again to bring you a sweet treat! Sugar Cookie Cups filled with a sweet, slightly tart, homemade Strawberry Sauce, and topped with some whipped cream.  Um.  Yes please?!  Not only are these Strawberry Shortcake Cookie Cups the perfect springtime sweet causing me to indulge.  They also gave me a speech issue.  I am constantly calling these Strawberry Shortcups.  And I mean constantly.  I’ve said it everytime I’ve tried to say the actual name.  I hope you all have better luck with the title of this recipe than I did! 

Strawberry Shortcake Cookie Cups.  A sugar cookie cup filled with a sweet strawberry sauce and topped with whipped cream!

These cups are filled with this slightly addicting Strawberry Sauce.  So simple and easy to make, but so perfect.  Strawberries, a little lemon, and of course some sugar.  You can substitute any sugar of your liking for this part.  I haven’t tried doing it with honey or agave as the sweetener though.  Which I may have to try soon to see if I can make it just slightly healthier.  Because seriously..I want to put this stuff on everything! Strawberry Shortcake Cookie Cups.  A sugar cookie cup filled with a sweet strawberry sauce and topped with whipped cream!

Best part about the Strawberry Sauce recipe, even after you use it to fill the cookie cups there will be a little bit left over.  So feel free to douse your morning toast, or pancakes, or ice cream with it.  The possibilities are endless! 

Strawberry Shortcake Cookie Cups.  A sugar cookie cup filled with a sweet strawberry sauce and topped with whipped cream!

Making cookie cups is a slight addiction for me.  Such an easy dessert to make.  And the best part is you can use any sugar cookie dough that you prefer.  If you have a favorite homemade recipe it works.  Personally I tend to make mine with a mix from the store.  But that’s mostly because I have four kids, two of which are under two.  And one of those is typically hanging on me or needing something.  So anyway that I can cut a corner when baking, I am most likely going to take it.  

Strawberry Shortcake Cookie Cups.  A sugar cookie cup filled with a sweet strawberry sauce and topped with whipped cream!

 I hope you enjoy this recipe.  Such a fun way to enjoy strawberry shortcake this strawberry season!  I do recommend eating these shortly after making them though, unlike other cookie cups I have made, this filling is more juicy and will soak into the cookie.  The longer they sit, the more soggy the cookie will get.  I would recommend making them and serving the same day.  And store in the refrigerator due to the whipped cream topping. 

Strawberry Shortcake Cookie Cups
Yields 24
A sugar cookie cup filled with a homemade sweet Strawberry sauce topped with whipped cream.
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Cook Time
15 min
Cook Time
15 min
Ingredients
  1. 1 carton Strawberries (16 ounces-chopped)
  2. 2 Tablespoons Lemon Juice (Approximately 1/2 a medium lemon)
  3. 1/3 cup Sugar
  4. 1 Sugar Cookie Mix (Plus required ingredients)
  5. 2 C Heavy Cream
  6. 1/2 Cup Powdered Sugar
Instructions
  1. Strawberry Sauce
  2. Add the chopped strawberries, sugar, and lemon juice into a medium sized pot. Cook over medium heat until all the sugar is dissolved. Bring to a boil then reduce the heat and continue to simmer while stirring occasionally. Simmer for approximately 3-5 minutes until the juice is formed and thickened.
  3. Pour the sauce into a bowl or jar and store in the refrigerator covered. Allow the sauce to cool for at least 2 hours prior to use.
  4. Cookie Cups
  5. Preheat oven to 375 degrees. Grease mini muffin tin and set aside.
  6. Prepare the Sugar Cookie Dough as required, using either a mix or preferred recipe. Spoon out the cookie dough (approximately balls of 1 inch diameter) and place into the mini muffin tin. Using a spoon (I used a round tablespoon) press down the center to create a crater.
  7. Bake for approximately 9 minutes, cookie cups will be slightly golden in color. The crater will have filled back in, use the spoon to press down the centers again to create the cup shape. Allow the cookie cups to cool in the pan for another 5 minutes and then remove to continue cooling on a wire rack.
  8. Pour the heavy cream and powdered sugar into the mixing bowl, beat over low speed for approximately 30 seconds (so you don't splash cream everywhere) and then continue to beat over medium-high speed until thick cream forms.
  9. Spoon approximately 1/2 a tablespoon of the cooled strawberry sauce into the cookie cups and top with a spoonful of whipped cream (or pipe it on for presentation-I used a Wilton 1M tip)
boys ahoy http://boysahoy.com/

 More Recipes You Might Enjoy:

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Chunky Monkey Brownie Bites 

Twix Cookie Cups

Twix Cookie Cups 

 

I hope you enjoyed the recipe and will follow along on my cooking adventures at House of Yumm:

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Mini Chocolate Mint Truffle Cheesecakes

I hope you all had a great Thanksgiving!  The best part of my day was having my sweet 87 year old grandma here with us.  It was her first time visiting our home, and probably the only time.  I love that my boys got to spend time with her!

I have so many things to be grateful for, but one of those things is definitely this little blog of mine and all of YOU who read it.  Even if it is just a handful of you who come back regularly, those of you who pop in now and again, or even if you’re here visiting for the first time! (Hi! I hope you’ll come back!) But thank you to all of you.   

Mint Truffle Kisses Cheesecakes || Sweet Treats & More

If you’re like me and ate so much pie that the last thing you want to think of right now is more sugar, I’m sorry. But prepare yourself for more sugar, lots of sugar.   I’ll try to sprinkle some healthy stuff somewhere in between too.   It’s time for Christmas goodies, and cookies galore, and more pies:) 

And mini little cheesecakes, so cute you want to eat ten.  

These Mini Chocolate Mint Truffle Cheesecakes are made with Hershey’s Dark Chocolate Kisses filled with Mint Truffle.  One of my favorite holiday flavored Kisses! 

Chocolate Mint Truffle Cheesecakes || Sweet Treats & More

Oh yes.  You melt a bunch of those kisses together and stir it into a simple cheesecake filling to make a minty chocolate cheesecake that’s rich and creamy and sinfully delicious.   I love all things minty at Christmastime, don’t you?  cheesecake3

The crust for these little guys is so easy to make.  It’s an Oreo!  

Chocolate Mint Truffle Cheesecakes main 6

Pour the batter over the top and bake until the cheesecake is set.  Top with a drizzle of more melted mint truffle chocolate and a Mint Truffle Kiss.  Perfectly cute and gone in two bites. 

They’re miniature, so have two!

Chocolate Mint Truffle Cheesecakes || Sweet Treats & More

Mini Chocolate Mint Truffle Cheesecakes
Yields 24
Rich and creamy, chocolate mint truffle cheesecakes made with Hershey's Chocolate Mint Truffle Kisses and an oreo cookie crust! A perfect treat for the holidays!
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Ingredients
  1. 3 ( 8 oz) packages of cream cheese, soft
  2. 1/3 cup sugar
  3. 3 tbs milk
  4. 1 1/2 tsp vanilla
  5. 3 eggs
  6. 60 Hershey's Dark Chocolate Kisses with Mint Truffle filling
  7. 24 Oreo cookies or other chocolate sandwich cookie
Instructions
  1. Preheat oven to 350.
  2. Line two muffins pans with cupcake liners. Place an Oreo cookie in the bottom of each cupcake liner. Set aside.
  3. In a microwave safe bowl melt 36 hershey kisses in 15 second intervals until completely melted. Set aside.
  4. In a mixing bowl beat cream cheese and sugar until smooth. Beat in milk and vanilla. Add egg and beat on low until just combined. Stir in melted mint chocolate from the kisses until evenly combined.
  5. Fill each cupcake liner with cream cheese mixture until 3/4 full. Bake for 15-18 minutes or until set. Cool.
  6. Melt 5 or 6 more kisses and drizzle the chocolate over the cheesecakes, then top each with a mint truffle kiss. Chill for several hours before serving.
boys ahoy http://boysahoy.com/

Fluffy Pumpkin Spice Pudding Frosting

The fluffiest Pumpkin Frosting made with Pumpkin Spice Pudding! It’s just sooo fluffy! 
Pumpkin Spice Pudding FrostingMAIN

I’ve been known for scraping the frosting off of the top of cakes or cupcakes (anything frosted really).  I’ve been caught red-handed swiping it off and leaving the cake bare.   Not my finest moments, but yeah, I kind of like frosting.  Big deal.  I have a friend though, who loves frosting even more than I do (hi Megan!).  Growing up, she kept jar of it under her bed with a spoon.  You know, for those middle-of-the-night, early morning frosting cravings.  I thought of her when I made this frosting.  I imagined us sitting down on the couch, popping in a chick flick and eating a bowl of this frosting with our spoons.  It’s just so fluffy and yummy you will die.  

Pumpkin Spice Pudding Frosting5

This frosting is yet another reason why you should stock up on some Jell-O Instant Pumpkin Spice Pudding. In case you need reminding…

Reason #1- Pumpkin Lust Cake.  Reason #2- Chocolate Chip Pecan Pumpkin Spice Pudding Cookies.  Reason #4- Rolo Stuffed Pumpkin Spice Pudding Cookies.  And now you have reason #4- the best darn pumpkin frosting everrrr. 

Soft, fluffy, thick and creamy.  And pumpkin spicy.  Perfect for you pumpkin + frosting lovers like me.  Pile it high on cakes, cupcakes (I just used a box mix for these), brownies, sugar cookies. You name it.  Or have girlfriend over and grab two spoons:) 

Pumpkin Spice Pudding Frosting3

Fluffy Pumpkin Spice Pudding Frosting
thick and fluffy pumpkin frosting made with instant pumpkin spice pudding!!
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Ingredients
  1. 1 pkg (3.4 oz) Jell-O Instant Pumpkin Spice Pudding
  2. 8 oz Cool Whip
  3. 1 cup milk, cold
  4. 1 tsp vanilla
  5. 1/4 cup powdered sugar
Instructions
  1. Beat pudding mix, milk, sugar and vanilla together, about two minutes. Gently fold in cool whip. Pipe onto cupcakes, cake, brownies, etc.
Notes
  1. I recommend doubling if you want a thick layer of frosting!
Adapted from Kraft Recipes
Adapted from Kraft Recipes
boys ahoy http://boysahoy.com/

Chocolate Swirled Coconut Cupcakes for the Birthday Boy!

Chocolate Swirled Coconut Cupcakes-9On Friday, little Miles turned one.  How a his first year went by so quickly baffles me.  To think this time last year I was snuggling a very sleepy, very tiny, new born baby boy makes my heart burst a little.  I loved that new born baby stage.  

But one year old Miles is pretty incredible too.  And so much fun.  We still can’t get enough his forever giving smiles.  

Chocolate Swirled Coconut Cupcakes-4-2

At one year old, he loves blueberries, and chomps at the bit when he sees them.  

He loves music, and scoots and twists around the room when it’s playing.  

He likes to pick on his older brother….I thought it’d would be the other way around.

He bear-crawls everywhere and is so dang speedy.  He shows no real interest in walking.

Or cupcakes either.  He never did eat the thing.  But sure looked cute looking at it.  Maybe just Owen 

chocolate swirled cupcakesI adapted the cupcake base from Your Cup of Cake (because Lizzy’s cupcakes are always amazing!).  I used a yellow cake mix with coconut oil to give them the perfect touch of coconut flavor!  It made them really soft and tender too.  Then I melted some chocolate chips and swirled into the cupcake batter as well.  Kind of fun! 

Chocolate Swirled Coconut Cupcakes-14A big old swirl of Vanilla Bean Cream Cheese Frosting with a sprinkle of mini chocolate chips just seemed like the right thing to pile on top of these babies.  And even though Miles wanted nothing to do with them, we celebrated my brother-in-law’s birthday last weekend as well, and they disappeared.  Thankfully.

Chocolate Swirled Coconut Cupcakes-6

Chocolate Swirled Coconut Cupcakes w/ Vanilla Bean Cream Cheese Frosting
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Ingredients
  1. 1 box yellow cake mix
  2. 3 eggs
  3. 1/2 cup melted coconut oil, cooled
  4. 1/2 cup sour cream
  5. 3/4 cup milk
  6. 1 tsp vanilla bean paste or vanilla extract
  7. 1/2 cup milk chocolate chips
  8. 1 (8oz) package of cream cheese, soft
  9. 1/4 cup butter, soft
  10. 1 1/2 tsp vanilla bean paste
  11. 3-4 cups powdered sugar
  12. 2-4 tbs milk or whipping cream
  13. 1/2 cup mini chocolate chips
Instructions
  1. Preheat oven to 350. Line a cupcake pan with liners and set aside.
  2. In a mixing bowl combine cake mix, eggs, coconut oil, sour cream and milk and stir until just combined.
  3. Fill each cupcake liner 1/2 full with cupcake batter.
  4. Microwave 1/2 cup milk chocolate chips together until melted. Spoon a heaping teaspoon into the center of each cupcake. Swirl chocolate into the batter using a tooth pick.
  5. Bake for 20-25 minutes or until a tooth pick inserted comes out clean.
  6. Let cool before frosting.
  7. For the frosting beat cream cheese and butter together until creamy. Beat in vanilla bean paste, then slowly start mixing in powdered sugar, alternating with one tablespoon of milk or whipping cream at a time. Once all mixed in, beat for several minutes until thick and fluffy.
  8. Pipe onto cupcakes and top with a sprinkle of mini chocolate chips.
Notes
  1. cupcake recipe adapted from Your Cup of Cake
boys ahoy http://boysahoy.com/