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Berry Bomb Cupcakes

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Berry Bomb Cupcakes1

These delicious cupcakes are topped with a dome of raspberry cream and a touch of black raspberry jam- a perfectly pink Valentine’s Day treat!

I love berries over vanilla cake- it reminds me of summer and makes me smile. I got a little creative with the presentation, but I think that makes them just perfect as a Valentine– don’t you?

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These are incredibly delicious and fun to make. They use a fun (and inexpensive) silicone mold that I got here and have used before on my Peanut Butter Bomb Brownies. I just love how beautiful the dome of white chocolate looks atop these cupcakes! There are so many possibilities for fillings….!

Want to know how we made these cute little desserts? Here you go: (Printable recipe)

INGREDIENTS:

  • One boxed white cake mix (with water, oil and eggs to make according to package)
  • 1 large jar of black raspberry preserves
  • 1 can of strawberry frosting
  • 2 packets of Dream Whip
  • 3/4 cup milk
  • 1 tablespoon of raspberry extract
  • 6 tablespoons powdered sugar
  • Pink food color gel (to desired shade)
  • 2 bags of Wiltons candy melts in bright white.

DIRECTIONS:

  • Make cake mix according to package and divide into 24-28 cupcake liners placed in a muffin tin. Fill only about 1/2 full so that they bake up flat and not mounded up and over edges. Bake according to package.
  • Make Berry Bomb filling by combining Dream Whip, milk, extract, and powdered sugar in a mixing bowl and blending together with mixer until stiff peaks form. Add coloring to desired shade of pink.
  • Melt Wiltons candy melts and use a brush to “paint” the melts into the inside of the silicone mold. Do two layers and then freeze until hard (5 minutes).
  • Place filling into a large zip-top bag and clip a corner. Pipe filling into hardened cups- about 3/4 full- and then top with a little jam. 
  • Use a knife to spread jam flat and freeze another 5-10 minutes.
  • Carefully remove berry bombs from mold and place, round side down and sticky jam side up, on a wax-papered plate. Keep these cool until all bombs are made.

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  • Open strawberry frosting and warm in the microwave for about 15 seconds- just until it softens a bit when stirred,
  • Spoon frosting over tops of cupcakes, allowing it to spread to edges.
  • Gently set a bomb on top of cupcake, pressing it into the soft frosting (I used wax paper to touch chocolate to prevent fingerprints)
  • Allow frosting to firm up and hold the bomb in place.
  • Drizzle with a little red or pink melted candy melts if desired. Keep refrigerated until serving.
  • Enjoy!!!!!!!

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My thoughts: These are a fun and refreshing twist on a berry-topped cupcake. The bombs take a little time to make- since you have to to do them in batches of 6. I recommend you start making them when you start the cupcakes. You can be in and out of the freezer while you are baking and save a little time. My other thought- serve these with a fork!!! When you bite into them and that white candy shell breaks it is too much to hold onto. I promise. Use forks :)  I hope you enjoy making and eating these as much as I did!!  ~r

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Other Valentines Day treats to try (click on a photo to see the recipe)

Chocolate covered Strawberry cupcakes1Frog Oreos!!Strawberry layer cakeCake balls filled with cream cheese frosting

 

NYE Ball Drop Cupcakes!

Ball drop Cupcakes7Delicious chocolate cupcakes topped with whipped chocolate buttercream and a white chocolate truffle all dressed up for New Year’s Eve! Happy New Year to you!

These fun little cupcakes are an easy and fun way to ring in the New Year. I used Lindt White Chocolate Truffles for the NYE ball, and my very yummiest chocolate buttercream. Aren’t they cute???

Ball Drop Cupcakes4

Here is how we put these fun little party desserts together:

INGREDIENTS:

  • One boxed chocolate cake mix (or your favorite recipe) plus eggs, water and oil to make according to package.
  • 2 sticks of salted butter, softened
  • 2 sticks of unsalted butter, softened
  • 3 cups of powdered sugar
  • 1/2 cup of cocoa powder
  • 24 Lindt white chocolate truffles
  • 24 decorative picks (I got mine at Target)
  • 24 New Year picks (I got mine at CK products)
  • Gold food coloring dust (I got mine at CK products)

DIRECTIONS:

  • Unwrap 24 Lindt truffles and put a decorative pick all the way through each one.
  • Use a clean (food only) paint brush and some water to paint the truffle gold using the coloring dust. Hold the truffle by the pick and mix dust with water until it forms a thick paste and can be painted onto the truffle. This may take two coats to smooth it out.
  • Allow painted truffle to dry on a plate or some parchment paper.

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  • Make cake mix according to box instructions and divide evenly among 24 cupcake liners placed in a cupcake tin.
  • Bake according to box, and cool completely.
  • Make frosting by adding softened butter, powdered sugar and cocoa together in a large mixing bowl and beating on high until light and fluffy.
  • Place frosting in a large zip-top bag fitted with a decorating tip, and pipe frosting on each cooled cupcake.
  • Decorate with a truffle and with NYE cupcake picks.
  • Enjoy! (and remind everyone to NOT eat the picks!) :)

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My thoughts: These are fun and yummy treats!!! It takes a little time to paint the truffles, but they are such a creamy and yummy addition to this cupcake!  

So, Happy 2016 to each of you!!! Enjoy!!!  ~r

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Other fun New Year’s dessert ideas: (click on the photo to see the recipe)

Fruit Loop Confetti Cups!!Raspberry Confetti KissesCotton Candy Fizz Confetti cookies!

Candy Cane Brownies

Candy Cane Brownie

Nothing says Merry Christmas like peppermint and chocolate! These beautiful little brownies combine those two flavors in a colorful, layered treat!

These brownies are an Easybaked staple. I’ve swapped that peppermint filling up for everything from cookie dough to caramel. I love recipes that can be changed up with different flavors and looks!!! This peppermint candy cane flavor is the most beautiful filling I’ve used in these though. The guests at every party I’ve shared them at have all commented on how pretty and festive they are. They just make me smile- and they really aren’t that difficult to make! Promise.

Candy Cane Brownies

This recipe makes a lot of brownies. The good news? They freeze really well and can be made ahead for all your Christmas gatherings. Just pop them out of the freezer and thaw!

Here’s how we made them: (printable recipe)

INGREDIENTS:

Brownie:

  • 1cup butter
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 2 cups flour
  • 1/2 cup cocoa
  • 1/2 teaspoon salt
  • 1 cup milk

Peppermint Filling:

  • 5 cups powdered sugar
  • 8 tablespoons melted butter
  • 2 teaspoons peppermint extract
  • red and pink food coloring 

 

Fudge Topping:

  • 12oz. semi-sweet chocolate chips
  • 12 tablespoons butter (do not substitute margarine here!)
  • Wilton Candy melts in Red, Pink and White (if desired for design on top)

DIRECTIONS:

Brownie:

  • Preheat oven to 350.
  • Cream butter and sugar together. 
  • Beat in eggs, cocoa, vanilla and salt.
  • Add flour and milk (alternating them and mixing well in between)
  • Spread evenly in greased jelly roll pan (12 1/2 x 17 1/2 x 1″).
  • Bake at 350 degrees for 15 minutes or until done in center and just starting to pull away from sides.
  • Cool.  

Mint Frosting:

  • Add melted butter to sugar and extract.
  • Mix well, using water to bring it to a thick but spreadable consistency.
  • Divide into 3 parts and use food coloring to color one part red, and one part pink.
  • Place little dollops of each colored filling all over the cooled brownies (I placed the fillings in small zip-top bags, clipped a corner off and piped these on.
  • Spread colors together into one even layer that covers entire top of brownies.

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Fudge Topping:

  • Melt butter and chocolate together in the microwave in 30 second increments, stirring in between until completely melted and smooth.
  • If desired, melt about 1/8cup each of Wilton’s Candy Melts in White, Red and Pink. Place in small zip-top bags and clip corner on each.
  • Pour melted chocolate and butter mixture over peppermint filling and spread evenly over top.
  • Immediately, pipes lines in all three candy melt colors across the entire top of the brownies.
  • Immediately after piping, use a toothpick or a cake-tester to drag across these lines- first one direction and then back the opposite to make the colorful design on top.
  • Chill until top layer is hard and cut into squares.

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My thoughts: Love them! This brownie recipe never fails me, and I love experimenting with different flavors of filling! These will add a festive and fun layer to any dessert tray at your Christmas celebrations!  Enjoy!! ~r

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Candy Cane Brownies5

Take a look at some of the other fillings we have used in these brownies: (click on a photo to open the recipe)

Cookies Dough BrowniePeanut Butter Fudge Brownies!!!!Caramel Fudge Brownies!!Coconut Brownie Cups

 

 

Christmas Card Cookies

Christmas Card Cookies

These adorable cookies don’t just taste yummy- they also bear Christmas words of cheer with every delicious bite!

I saw this fun silicone mold by Wilton at my local grocery, and I couldn’t resist! So fun!!!

I made two varieties of these little cookie cards: Peppermint mocha and Gingerbread chocolate. Both were delicious and so fun to make!

You can use any of your favorite cut-out cookie recipes partnered with any Wilton Candy Melt flavors on top, but I thought these two combinations were delicious!

Christmas Card Cookie1

Want to know how to make these? Let’s start with the “card” toppers.

  • You’ll need about 3 bags of Wilton Candy Melts to make 24 cookie toppers.
  • Melt them in the microwave, one bag at a time, in 30 second increments, stirring between until smooth.
  • Spoon about 2 tablespoons into each cavity and use a small spoon to spread into corners.
  • Tap mold on counter to remove bubbles and freeze for about 10 minutes.
  • Carefully peel the mold away from each bar and repeat this process until you have 24.

This process takes a little time, but it can be done ahead of time and the little bars can be stored in an airtight container in a cool spot until needed. Keep different flavors separated from each other, and put a little parchment or wax paper between layers.

Then you can make the cookies!

One of my favorite Christmas recipes (of all time) is my grandma’s gingerbread cookie recipe. It’s on this blog a couple of times, but you can get the original (in grandma’s handwriting!) by clicking here. I paired this cookie with dark chocolate Wilton’s candy melts.

Gingerbread Cookies!

The other recipe I used, with peppermint card toppers, was my espresso cutout cookies. There’s nothing like peppermint, coffee and chocolate all together! You can see this recipe originally published on Easybaked by clicking here.

Chocolate Espresso Cookies!!!

  • Make your cookie dough according to whatever recipe you desire and then use a cookie cutter to cut a large rectangle cookie. I used a 4.5″ x 3″ cutter that I found here.
  • Bake, cool and then take a little extra Candy Melt and a food-safe brush and brush melted candy on the back of each bar to attach it to the top of each cookie.
  • Press the bar down using a little wax paper on the top (if you touch it with your bare fingers you will get prints!)
  • Allow bar to harden onto the cookie and then serve! I placed each one in a little cello bag sealed with a sticker and gave them away with gifts.

 

Christmas Card Cookies6

So fun!!!!

Christmas Card Cookies

My thoughts: These are a fun, creative and easy way to say Merry Christmas! The variety of flavors you can use is limited only by your imagination- but I recommend you use a cookie recipe that doesn’t “puff up” too much. You can see in my photos that my gingerbread cookies puffed up a little- making my edges not as pretty and straight as those chocolate espresso ones that don’t expand much at all. The gingerbread/chocolate combination was so yummy that I got over the slightly curved edges though!  I hope you get a chance to try these- so fun!!  ~r

Christmas Card Cookies2

Other Christmas recipe ideas here at Easybaked: (click on a photo to see the recipe)

Spiced Mocha MixCreamy cheesecake with sour cream toppingReindeer Oreo Pops!!!Pecan Pie Cupcakes

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Praline Fudge Brownies

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Praline Fudge Brownies

A dense brownie covered in creamy praline filling and topped with chocolate fudge and pecans. This will satisfy the most demanding sweet tooth!!!!

I adore pralines. Especially around Thanksgiving and Christmas when anything with pecans is somehow better. Some people say they are just too sweet- and this filling is no exception! Paired with this not-too-sweet brownie, I think it is perfect though. These got rave reviews and several people exclaimed, “These taste like Christmas!”

Praline Fudge Brownies4So let’s make these yummy little treats! (printable recipe)

INGREDIENTS:

Brownie:

  • 1cup butter
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 2 cups flour
  • 1/2 cup cocoa
  • 1/2 teaspoon salt
  • 1 cup milk

Praline Filling:

  • 1 cup whipping cream
  • 12 Tablespoons of butter
  • 3 cups of brown sugar (packed)
  • 1 1/2 cup of finely chopped pecans (divided)
  • 3 cups of powdered sugar
  • 2 teaspoon of vanilla

Fudge Topping:

  • 12oz. semi-sweet chocolate chips
  • 12 tablespoons butter (do not substitute margarine here!)

DIRECTIONS:

Brownie:

  • Preheat oven to 350.
  • Cream butter and sugar together. 
  • Beat in eggs, cocoa, vanilla and salt.
  • Add flour and milk (alternating them and mixing well in between)
  • Spread evenly in greased jelly roll pan (12 1/2 x 17 1/2 x 1″).
  • Bake at 350 degrees for 15 minutes or until done in center and just starting to pull away from sides.
  • Cool.  

Praline filling:

  • In a large saucepan, mix cream, butter and brown sugar.
  • Cook over medium heat, stirring often, until mixture comes to a boil.
  • Cook for one minute, stirring constantly and then remove from heat.
  • Stir in powdered sugar, vanilla and 1 cup of pecans (you may need to do this in a separate bowl if your saucepan isn’t big enough)
  • Cool for 5 minutes, stirring often until it thickens up a bit.
  • Spoon mixture over cooled brownies and spread into a smooth layer over the top.

Praline Fudge BrowniesFudge Topping:

  • Melt butter and chocolate together in the microwave in 30 second increments, stirring in between until completely melted and smooth.
  • Pour over praline filling and spread evenly over top.
  • Sprinkle with remaining 1/2 cup of chopped pecans.
  • Chill until top layer is hard and cut into bars.

Praline Fudge Brownies7My thoughts: These aren’t hard to put together and they are oh-so-yummy!!! I froze about half of the batch in an air-tight container for several weeks and just pulled them out for a party I was having- they freeze GREAT. In fact, they are pretty yummy frozen. :)  I hope you get a chance to try these and enjoy them as much as I did!

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Other yummy Christmas desserts: (click on a photo to see the recipe)

Chocolate bonbonsHot Chocolate Pop!Snowman Oreo PopsPeanut Brittle!!

Mini Pumpkin Cupcakes with Cream Cheese Icing

Pumpkin Cupcakes4

These cute little bites of pumpkin and sweet cream cheese frosting are a perfect Fall treat! Top them with a little Hershey Kiss acorn, and they are a sweet place setting for Thanksgiving!

Pumpkin Cupcakes1

If you have followed this blog for very long, you know that I hate pumpkin. I cave in to autumn recipes though and sometimes create pumpkin treats for you all. I rely on others to tell me how they taste, and these got RAVE reviews from my taste-testing friends.

They are an adaptation of my mom’s delicious Pumpkin Roll, but in cute and bite-size portions!

And then there are those cute little acorns- easy and fun to make for your fall celebrations.

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Here’s how we created all of this yummy-ness! (printable recipe)

INGREDIENTS: (makes about 38-40 mini cupcakes)

Cupcakes:

  • 2/3 cup pumpkin
  • 3 eggs
  • 1 cup sugar
  • 3/4 cup flour
  • 1/2tsp. cinnamon
  • 1 tsp. baking soda

Frosting: (halve this if you don’t like piles of frosting as shown in my photos!)

  • 8 oz (1 package) cream cheese (softened)
  • 1/2 cup of butter (softened)
  • 1 teaspoon vanilla
  • dash of salt
  • 4 cups powdered sugar
  • 1 cup white chocolate chips (melted)

Acorns: 

  • 40 Hershey kisses
  • 40 mini Nilla Wafers
  • about 1/2 cup of chocolate chips

DIRECTIONS:

Cupcakes:

  • Preheat oven to 375 degrees.
  • Mix together all of the cupcake ingredients, adding the flour, cinnamon and soda last.  Blend well.
  • Spoon into mini cupcake liners, filling each about 3/4 full.
  • Bake for 14-16 minutes
  • Cool completely and frost.

Frosting:

  • On medium speed, beat together cream cheese, butter, vanilla, and salt until creamy.
  • Gradually add powdered sugar, beating until smooth.
  • Melt white chocolate chips in the microwave in 30 second increments, stirring between, until smooth.
  • Add melted white chocolate to icing and beat on low until completely combined.
  • Place in a zip-top bag fitted with a decorating tip and pipe frosting on top of cooled mini cupcakes.
  • Add leaf sprinkles and acorn (if desired)

Acorns:

  • Count out about 40 chocolate chips, Nilla Wafers and (unwrapped!) Hershey kisses.
  • Melt remaining chocolate chips
  • Set Nilla Wafers flat side up on a plate.
  • Spread a small amount of melted chocolate on the bottom of a Hershey kiss and set it (melted chocolate side down) on a Nilla Wafer. Repeat until all kisses are placed and refrigerate until hardened together.
  • Use a toothpick to put a small amount of melted chocolate on a chocolate chip and carefully hold to the top of the Nilla Wafer until it hardens and stays (when the Nilla Wafer is cold from the fridge, this happens in seconds).
  • Use to decorate your table and your cupcakes!!!

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My thoughts: Cute, easy and (according to my friends!) delicious! I hope you get a chance to try these little bites of fall happiness! Enjoy!!  ~r

Pumpkin CUpcakes5

Other really fun and cute fall treats: (click on a photo to see the recipe!)

Tepee CupcakesPumpkin Pie Cutout cookies!Football Field Oreo PopsChocolate Football Cookies!

 

 

 

Spiderweb Cookies

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Spiderweb Cookies1

Delicious sugar cookies covered in chocolate spiders and webs. Too cute to be scary!

I’m on a spider kick for Halloween. I’ve had some decently horrifying experiences with spiders at my house this fall, so when I think scary- this is it! My last post featured them on cupcakes and this week it’s cookies. These are delicious, easy, and so much fun to put together!

Spiderweb Cookies3

Here’s how I made them: (printable recipe)

INGREDIENTS: (makes about 24 cookies)

  • 2 sticks (1 cup) unsalted butter (softened)
  • 1 1/2 cups of granulated sugar
  • 2 eggs
  • 1 teaspoon of vanilla
  • 1 teaspoon of butter flavoring
  • 3 cups of flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 1 teaspoon cinnamon
  • 2 bags of Wilton’s Candy Melts in whatever colors you choose (I used orange and purple)
  • 1 bag of Wilton’s Candy Melts in dark chocolate
  • Vanilla Wafers
  • Candy eyes

DIRECTIONS:

  • Make spider “faces” first so they have time to harden up. Melt chocolate candy melts in the microwave in 30 second increments, stirring in between until melted and smooth.
  • Dip vanilla wafers entirely in the melted chocolate until coated. Remove using a fork, tap against side of bowl and slide bottom along edge.
  • Place on parchment paper and place 2 eyes on each. Allow these to harden completely. Save excess chocolate to use for web on cookies.

Spiderweb Cookies5Spiderweb cookies6

  • Preheat oven to 350F degrees.
  • In a large mixing bowl, cream together butter and sugar until smooth.
  • Add eggs, vanilla and butter flavoring and mix well.
  • Add all dry ingredients and mix until able to knead into a firm ball of dough (add additional flour if necessary).
  • Roll out on a floured counter with a flour coated rolling pin to desired thickness.
  • Cut into spider webs with a cookie cutter (I used this one– totally got it at Wal Mart)
  • Place cookies on cookie sheets covered in parchment paper and bake at 350F degrees for 10-12 minutes.
  • Slide baked cookies and parchment paper together onto a counter to cool completely.
  • Re-melt the chocolate candy melts and spoon them into a small zip-top bag. 
  • Melt colored candy melts in the microwave in 30 second increments, stirring in between until melted and smooth.
  • Place cookie on a baking rack that has been set over a plate and spoon melted candy over the top of the cookie, spreading it to the edges and over. Use a fork to lift cookie, tap excess off and slide onto parchment paper.
  • Take bag of melted dark chocolate and clip a corner off. Pipe a swirl of chocolate onto the still- melted candy on the cookie and immediately pull line through this from the center out using a toothpick or skewer.
  • Set a spider “face” in the center of the cookie and allow everything to harden up.
  • Enjoy!

Spiderweb Cookies7Spiderweb Cookies8

Spiderweb Cookies10Spiderweb Cookies9

Aren’t they cute?????

Spiderweb Cookies4

My thoughts: These really are fun and delicious. It takes a little time and patience to cover the basic cookie in the candy melts- but I love how the color goes all the way over the edge! Since these harden up, they are perfect to make ahead and tie up in cello bags for fall parties. Enjoy!!!! ~r

Spiderweb cookies2

Other fun fall recipes to try: (click on a photo to be taken to a recipe)

Pumpkin Guts Dessert!Halloween Swirl Cookies!!!Candy Corn Peanut Bars!!Caramel Apple Cupcakes with misfortune cookies

 

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