Red Velvet Oreos

Cookie Bases:

1 Red Velvet cake mix

1/3 - 1/2 cup oil

2 eggs

Directions:

Combine all three ingredients to form dough. If the dough is too sticky add up to 1/4 cup flour. Roll dough into 1 inch balls. (I use a cookie scoop to create uniform cookies). Place on a greased cookie sheet and bake for 7-8 minutes at 350 degrees. (Place in a sealed container in you want a soft and chewy cookie)

Cream Cheese Filling:

4 cups powdered sugar

1 8 oz cream cheese

1/4 cup softened butter

Directions:

Mix the cream cheese and softened butter together and then add powder sugar one cup at a time. Frost the bottom of each cookie and top with a second cookie. Store in the refrigerator in a sealed container.

Chocolate Chip Buttermilk Muffins

Ingredients:

1/4 cup sugar

1 cup buttermilk (to make your own see directions below)

1/4 cup yogurt (vanilla, berry, or plain)

3 tablespoons canola oil

1 egg

1 teaspoon vanilla

1 and 1/2 cup whole wheat flour

1/2 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 and 1/2 cups semi-sweet chocolate chips (or 3/4 c mini chips)

Directions:

Preheat oven to 400 degrees F.

Prep muffin cups with liners or non-stick cooking spray. In a medium-sized bowl, whisk sugar, buttermilk, yogurt, oil, egg and vanilla until combined. In a larger bowl, whisk together flours, baking powder, baking soda, salt, and chocolate chips.

Add the wet ingredient mixture to the dry ingredients and mix just until combined. Do not over mix.

Fill the muffin tins about 2/3 to 3/4 of the way full. Bake for 12-16 minutes or until golden brown. Cool slightly before removing muffins from muffin tin and cooling completely on a wire rack.

Note:

I didn't have buttermilk so I made my own by adding 2 tablespoons lemon juice to 1 cup milk. Let it sit for about 10 minutes to curdle.