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How are you all, now you can cook recipe Rick's Red White and Blue Cheese-Berry Muffincake for Two with 22 ingredients and 16 steps. Next this is how to prepare, please carefully carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 22 ingredients and 16 stages of easy cooking Rick's Red White and Blue Cheese-Berry Muffincake for Two.

Ingredients all Rick's Red White and Blue Cheese-Berry Muffincake for Two #

1. Needed : Muffincake.

2. Needed 2 packages : muffin mix.

3. Needed 1 cup : milk or water per package instructions.

4. Prepare 1 : baking spray.

5. Prepare : Cream Cheese Topping.

6. Needed 8 oz : package softened cream cheese.

7. Needed 1/2 cup : powdered sugar.

8. Prepare 3 tbsp : honey.

9. Needed 1/2 cup : heavy whipping cream.

10. Prepare 1/2 tsp : vanilla extract.

11. Prepare 4 : drops blue food coloring (optional).

12. Prepare : Berry Sauce.

13. Prepare 1 quart : fresh strawberries.

14. Needed 1 pints : fresh blueberries.

15. Prepare 1 : juice of 1 lemon.

16. Prepare 2 tbsp : honey.

17. Needed 1/2 cup : granulated sugar.

18. Prepare : Garnish.

19. Needed 3 : reserved whole strawberries.

20. Needed 1/4 cup : reserved blueberries.

21. Prepare 1 : cool whip or any whipped topping.

22. Needed 1/2 cup : white chocolate morsels.

If all main ingredients Rick's Red White and Blue Cheese-Berry Muffincake for Two it’s ready, We’re going into the cooking stage. Below is how to preparing with fast.

Stages Cooking Rick's Red White and Blue Cheese-Berry Muffincake for Two #

1. preheat oven to 425°F.

2. prepare muffin mix according to package directions (remember you are doing 2 packages so double milk or water amount on package). I used mixed berry flavored mix, blueberry ,strawberry or cheesecake flavor work well too..

3. lightly spray 6 ramekins with baking spray. I used 3 each of 2 different sizes. Be sure they are oven safe. muffin pan can be used for smaller 3..

4. fill ramekins only one quarter full (don't want them too thick)..

5. bake 15 to 20 minutes. done when toothpick comes out clean..

6. let cool..

7. after cool run butter knife gently around edge of ramekins, invert, and gently tug at edges if necessary to remove cakes..

8. for cream cheese topping - combine topping ingredients and blend, then whip with mixer until smooth and soft peaks form..

9. spread on top of larger muffincakes and refrigerate. may be refrigerated in covered container for later use if desired..

10. place smaller muffincakes on top of larger cakes (on top of cream cheese topping)..

11. for berry sauce- wash and drain strawberries and blueberries. remove stems from strawberries with corer end of pealer or paring knife except for 3 reserved for garnish. slice strawberries..

12. combine sliced strawberries, blueberries, and other berry sauce ingredients in container..

13. cover container. shake a few times to combine..

14. refrigerate berry sauce for at least 1 hour to allow berries to macerate. shake container gently a couple times in between. you can easilly leave these refrigerated overnight..

15. just before serving garnish and spread berry sauce around bottom cake..

16. enjoy with someone special!.

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