It’s A’Tempting’ Tuesday!
I am always trying out new recipes and searching for something new to make, so each Tuesday I will share a new recipe. I will share the good, the bad and the ugly, being honest about my successes and failures (there are many of those).
I love to make desserts and bake, so it’s fitting I share a dessert today. (I also sometimes need quick and easy and this recipe fits that bill too.) This is the time of the year we are constantly invited to get-togethers, so I use these opportunities to try new recipes and share a few old favorites. It works out well for me. I get to “feed” my joy of making desserts and baking. I don’t do it often unless I have somewhere to take my efforts, as hubby is a diabetic (a diabetic with a sweet tooth so I try not to have too many temptations around the house) and I really don’t need the calories.
Today, I am sharing a recipe that was new to me. I prepared this Red Velvet Cheesecake Ball for a little get-together with several friends I had not seen in a while. It was a hit, so I know I will definitely prepare this one again! In fact, I’ve already promised my daughter one when she is home from school in a couple of weeks. Red Velvet cupcakes are her fave, so I know she will like this.
I also acquired a new dip recipe that night that I will share with you soon. It was quite yummy. It was a great night of good food, friends and wine.
I found this recipe on a Facebook page – $5-10 Meals – Cheap Eats. This site fills another need – CHEAP – and I have found several good recipes here. Check it out.
I will tell you, I often “tweak” recipes and am not known for always following a recipe to the tee, so I will make note of any changes I’ve made. Added ingredients will be marked in bold.
Red Velvet Cheesecake Ball
Makes about 16 servings
8 ounces cream cheese, room temperature
1/2 cup butter, room temperature
1-1/2 cups red velvet cake mix, dry
2 tablespoons brown sugar
1/2 cup + 2 tablespoons powdered sugar
1 tablespoon vanilla (I used pure vanilla)
1/2 cup mini chocolate chips (I am sure I used more as I didn’t measure these)
Assorted cookies (I used vanilla wafers)
In the bowl of a stand mixer, beat the cream cheese, vanilla and butter until smooth.
Add in the red velvet cake mix, brown sugar and powdered sugar. Beat until smooth and combined.
Turn the mixture out onto a piece of plastic wrap. Wrap up into a ball and refrigerate for at least 2 hours.
Put the chocolate chips on a plate or in a shallow dish. Remove the cheese ball from the refrigerator and unwrap.
Roll in the chocolate chips.
Place on a serving plate and serve with cookies.
- I added the vanilla because this recipe made me think of an icebox cheesecake recipe my mom always loved. That recipe used vanilla. I love vanilla paired with cream cheese, so I thought it would be a good addition here. I was right. In turn, I added a couple of extra tablespoons of powdered sugar to make up for the added liquid of the vanilla.
- To aid in the shaping of the “ball,” I place the wrapped mixture in a small bowl with a very rounded bottom.
- Here’s where I failed slightly. It was a busy week and I was running behind as usual. I didn’t allow enough chilling time for the mixture. It was a little soft and hard to “roll” in the chocolate chips. I wound up just patting them onto the surface of the ball. Despite it’s softness, it still tasted great and everyone loved it. Next time, I will make sure I allow at least two hours or more for chilling.
All and all, this will definitely be a dish I repeat in the future. It was super easy, inexpensive and tasty. As a bonus, I already had all the ingredients in my pantry.
If you try it out, I hope you enjoy.
Until next time ….
NEXT WEEK: A Pampered Chef favorite.