Happy Valentine's Day Everyone!! I hope your day is filled with loads of happiness and extra sweet. This is actually a round 2 recipe. I made these delicious parfaits with leftover ingredients from my
Red Velvet and Strawberry Short-Cupcakes. You can make these individual parfaits and it's a perfect size sweet ending to any meal. To make the parfaits I baked a regular sheet cake and cut it into pieces. The cream cheese marshmallow filling compliments the red velvet cake perfectly and the strawberries are the hidden jewels that just give the perfect amount of tartness. Of course you can make one large trifle with these same ingredients if you prefer. I hope you share a sweet holiday today with you loved ones and don't forget to keep the Valentine's mood alive the rest of the 364 days of the year!! :)
Ingredients:1 box of your favorite red velvet cake mix or substitute a scratch red velvet cake recipe (see note)
2 (8oz) bricks of cream cheese
1 (7 1/2oz) jar of marshmallow fluff
1 tub of cool whip
1 pint of strawberries
Notes: I decided to use a box cake mix because it was easy and convenient. I don't like the really dark almost "black" color the box cake mix comes out so I actually baked a box of red velvet cake with a box of yellow cake mix. It gave me a more of a Valentine's "red" color and not so much a "black" one. If you do not have access to prepared cake mix you can substitute
Paula Deen's Recipe for Red Velvet Cake Directions: Bake your cake as directed. I actually use Paula Deen's advice when it comes to baking from a box cake mix to make it richer:
1. Add an extra egg to to the box cake mix (for example if the box calls for 3 eggs, use 4) 2. Add butter in place of the vegetable oil that is called for on the cake box.3. Add milk in place of the water that is called for on the cake box. To prepare your cream cheese whipped topping: Bring the bricks of cream cheese to room temperature. Then take an electric mixer and whip the cream cheese until it is light and fluffy. Next add your marshmallow fluff to the cream cheese and mix well. Finally fold in the cool whip topping until it forms a nice fluffy topping.
Note: The marshmallow fluff is very sweet and was enough sugar for my whipped topping. If you desire more sweetness just add some sugar when you are whipping the ingredients together (remember the whip topping will add sweetness too).
Here is a tip help fill your parfait glasses with the cream filling neatly: Put your cream filling mixture into a pastry bag or a zip-loc bag. Push all the cream filling to one corner and snip off a small corner off the bag so you pipe directly into the glass without getting it all over the sides. .
Layering Directions: Layer the red velvet cake at the bottom, top with the cream filling and strawberries then repeat. Finish off with the cream and strawberries. Chill and Serve. Enjoy!
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Ingredients:
Mix batter well and place in the fridge for several hours to chill. I actually allowed mine to chill overnight.
Place your cookie cutters onto the dough and press down, but don't move the cutters off the dough. You want to remove all excess dough around the cutters and place it back with your bowl to make more cookies.
I woke up at 5am this morning to bake my cookies for Christmas. I had a lot to get done today and I did not want to be disturbed by little kids asking me for a taste or a husband sneaking off with cookies right out of the oven. I was on a mission. Bake, bake, bake. I was done by 9am and it looked like a bakery exploded in my kitchen. Of course, the kids were down around 8am and they were thrilled with what they saw on all the baking trays. The sweet treat that really caught their eye was what I made in a moment of craziness around 7am... this Rice Krispy Christmas Wreath. I had all the ingredients just sitting there and while I waited for a batch of cookies to come out of the oven I made this on the stove-top. I told you I was a little crazy. Actually rice krispies treats are very easy and I know most of you have probably made them and could make them with your eyes closed. I thought this Christmas Wreath would be something special and from my kid's reaction it was worth the moments of multitasking and running around. I free formed this wreath and decorated it with what I had around (red and green M&Ms and sprinkles). I think this will make a great centerpiece for my dessert table. 
Ingredients:
On medium low heat melt your butter, marshmallows and food coloring. Stir until fully melted and combined.
Place a sheet of wax paper on a baking sheet and pour your fudge and smooth out. Allow to chill for 2 hours to set in the fridge. Once set peel off the wax paper and cut into bars. Store in an airtight container. Enjoy. 
