RSS Feed

Category Archives: Seasonal dessert

Gingerbread Turkey Cookies

Posted on

Turkey Cookie4-1These no-bake turkey cookies have a blast of ginger, vanilla and chocolate in each bite. Plus aren’t they cute? And not a single piece of candy corn in sight!

Turkey Cookie1-1I set out on a mission this week. To create a cute turkey cookie without using candy corn. Because candy corn is gross, in my opinion, and it seems to be the staple of all things “turkey” in the baked goods realm. I knew I wanted to use Anna’s Swedish Thin Cookies as my base, because they have that beautiful scalloped edge, and they are DELICIOUS. They come in ginger, orange, almond and (maybe?) mint- I haven’t seen the mint recently, so maybe not. And- before you think you won’t be able to find them, they are at most Walgreens, Walmarts, and (of course!) at Amazon- you maybe haven’t ever noticed them before.

So one Anna’s cookie, one mini Nilla Wafer, a little colored chocolate, candy eyes, and voila! An adorable and tasty turkey cookie- just in time for Thanksgiving!

I also want to say- once you get your chocolates melted, these go together fast. They are a super quick way to make people smile over the holidays.

Turkey Cookie5-1Want some instructions? (Printable version here)

Ingredients: (makes about 32 turkey cookies)

  • One box of Anna’s Swedish Thins in whatever flavor you like best
  • One box of mini Nilla Wafers
  • One bag of Wiltons Candy Melts in dark chocolate
  • 1/4 bag of Wilton’s candy melts in blue, white and orange
  • 3 small zip-top bags
  • Toothpicks
  • Just a few Wilton’s candy melts in red.
  • Candy eyeballs (2 for each cookie)

Directions:

  • Unwrap Anna’s cookies and Nilla wafers and place in small bowls for easy reach.
  • Lay a piece of parchment paper on your countertop.
  • Place dark chocolate candy melts in a large bowl, and blue, white and orange melts each in their own smaller bowls.
  • Melt all candy melts (except red) in the microwave (30 second increments, stirring between, until melted and smooth).
  • Carefully spoon the blue, white, and red melts into individual zip-top bags, zip them shut, and clip a small corner off the bottom of the bag with scissors. 
  • Place these warm bags of melts on a warm plate, and cover with a warm towel (to prevent them from hardening up while you use them). 
  • Place one Ginger Thin in the dark chocolate melts- top down. Turn it over with a fork (covering both sides with chocolate), and then lift it up on the fork and tap the fork against a side of the bowl to allow excess chocolate to drip off cookie. Slide covered cookie off fork and onto parchment paper. 
  • Pipe a line of white melts around the top edge of the cookie- almost in a circle. Then pipe a blue line inside the white, and an orange inside of that.

Turkey Cookie6-1 Turkey Cookie7-1

  • Use a toothpick to pull the lines of color to the lower center of the cookie, pulling in along the lines of the cookie’s scalloped edge. 
  • Place a mini Nilla Wafer on the bottom center of cookie.

Note: Only do one to two cookies at a time. You want the dark chocolate on the cookie to still be soft when you pull your lines of color in. If your dark chocolate in the bowl begins to cool and harden, just pop it back in the microwave for 30 seconds.

Turkey Cookie8-1 Turkey Cookie9-1

  • After all cookies are decorated and all have a Nilla Wafer placed, glue eyes on by using a little of the left-over white melts and a toothpick. Dab a little of the melts on the back of an eye and then press it onto the Nilla Wafer. 
  • Add a few red melts to your orange ones and re-melt for the beaks. Use a toothpick to draw little beaks on each bird. 
  • Enjoy!

Turkey Cookie3-1My thoughts: Sometimes the way I “see” a potential idea in my head just doesn’t work when I make it, but these are even more cute (and they were much easier) than I expected. If you want a fun little edible craft to add to your Thanksgiving table, these really are so perfect! I hope you get a chance to make them! ~r

Turkey Cookie2-1Want a few more fun recipes for Turkey Day??? Here you go! (just click on a photo to see the recipe)

teepee1 pumpkin-pie-cutouts1 pumpkin-oreo4 acorn-square-wm

Spooky Chocolate Brownies

Posted on

Spooky2

You know it’s October when I pull out the eyeball and bones sprinkles! 🙂 These deliciously rich chocolate brownies are a family recipe that we LOVE. Whether you decorate them or not, they are guaranteed to make your family smile!

Spooky4

A couple of months ago, a friend of mine came across this recipe of my mom’s that I hadn’t ever made. I actually don’t remember her ever making it either, but my friend sent me a copy in my mom’s handwriting and told me that she’d made them for their wedding reception years ago. We lost my mom to cancer about 7 years ago, so I loved trying this recipe of hers for myself. And… these brownies are the BOMB. The brownies aren’t super sweet, but the frosting is like fudge. They cut *perfectly* too- which I love. When you want to share brownies with a group, there is nothing worse than trying to cut them, and ending up with gooey piles of chocolate. Plus…. they are super easy to make!

Spooky3

Want to try them? Here’s the recipe (printable version):

INGREDIENTS: 

Brownies

  • 1 cup of sugar
  • 1 stick butter (room temp)
  • 4 eggs
  • 1 1/2 cups Hershey’s chocolate syrup
  • 1 cup flour

Icing

  • 1 1/3 cups sugar
  • 1/3 cup milk
  • 6 Tablespoons butter
  • 6 oz. chocolate chips

DIRECTIONS:

Brownies

  • Preheat oven to 350 degrees F. 
  • Cream together butter and sugar
  • Add eggs and syrup
  • Blend in flour
  • Pour into a greased 9×13″ pan
  • Bake at 350F for 30 min
  • Cool

Icing

  • Combine sugar, milk and butter in a saucepan
  • Bring to a boil and boil for 2 minutes
  • Remove from heat and stir in chocolate chips until completely melted. 
  • Pour over the top of brownies
  • To decorate, drizzle with colored Wilton Candy Melts and sprinkle with Halloween candies (if desired)
  • Allow icing to harden up before cutting brownies into squares.

Spooky5

My thoughts: Just make these. Honestly, they are one of the best brownie recipes I have tried, and they have become a go-to recipe for us! Enjoy! ~r

Want to try a different Halloween dessert? We have SO MANY! Click on a photo to see the recipe: 

snaps4-1-watermarked spider7 spider-eggs4 mummy-pop2

spiderweb-oreo-pops3 eyeball-cookies hairy-monster-oreo-pops1 halloween-bundt2

candy-corn-bars2 spiderweb-cookies3 halloween-swirl-cookies4 e28886eeperscreepers-oreo-pops4

And… our top two favorite Halloween recipes on Easybaked: 

     broken-glass-cupcakes-1 radioactive-cupcakes1

 

 

 

April Fool’s!!! (a collection of our best “fooled-ya” recipes!)

Posted on

spaghetti-cupcakes5

I love April Fool’s! I remember getting some pretty crazy stuff in my lunchbox at school on this day every year. Green milk, raisins stuck in my apple, “moldy” bread…  🙂 Food is a fun way to trick someone- or maybe just to make them smile- on April Fool’s Day. We have shared many “tricky” recipes here on Easybaked, and I wanted to put them all in one place for you. 

First up: Eggs and Bacon anyone? 

fried-egg3

When your kids sit down for breakfast, they will be delighted to find that these eggs are actually cookies! The toast is toasted pound cake and the bacon is, well, bacon… because salty and sweet. 🙂

If you want a funny, sweet way to kick off April 1, find the recipe here. 

Breakfast not your thing? How about dinner on a cupcake?

Next up are our Spaghetti and Meatball Cupcakes!

spagetti-and-meatballs-cucpakes1

The first time I made these, I set them down on the table and the kids were all like, “Ewwww!!!” because they thought I’d put actual spaghetti on a cupcake. Which is a *win* on April Fools 🙂 

If you want a dinner laugh, find the recipe here

And then there are the gross foods (like green milk- thanks mom!)

How about worms? You could add these to any food plate. We put them on cupcakes, but how fun would they be on a sandwich? Or in a salad? They are pretty realistic. These are no gummy worm. 

worm2

You need to prepare ahead for these (they have Jello-O as an ingredient), but if you want to gross out your family, coworkers or friends, click here for the recipe. 

You thought worms were gross?

How about poop? especially if you have a dog or cat, you *might* convince your kids that an accident happened right on their plate! Ewww…. 😂

emojipoo2

These are actually delicious chocolate cookies… but when you pick one up to try it, you will add even more to the gross factor!

Want to add poo to dinner? The recipe is here

If you are serving poo, you might want to add this fun little cake to the table too:

LTUA0334

I made this TP cake in the height of the TP shortage of COVID, and it was deliciously funny 😂 If you want to give it a try, click here

One last “gross” recipe 🙂 Imagine you accidentally cut yourself making these cupcakes- but decided to serve them anyway? 

broken-glass-cupcakes-1

You’d have these Broken Glass Cupcakes! Get this gross, yet super tasty recipe here.

Finally, I leave you with a collection of “mini” treats. They won’t trick anyone, but they are so fun, I just had to add them to this post. Click on a picture to see the recipe! Hope you have a SUPER fun day playing tricks! 😊 ENJOY! ~r

burger3 bobber-cupcakes1 bbq-cupcakes1 lemonade-cups3 baseball-brownies6 mug-cupcakes4-1

No-Bake Easter Nest Cookies

Posted on

Easter nest 4-1These crunchy little nest cookies are filled with the (seriously addictive!) Cadbury mini eggs and a pinch of coconut. A perfect Easter treat! 

Easter nest 6-1

I just want you to know… I am the owner of the perfect no-bake cookie recipe. It’s my mom’s recipe, and it is perfect because it was the recipe we grew up enjoying. My mom passed away about 6 years ago, and I cherish every recipe I have of hers. When I was thinking about making Easter nest cookies, this recipe was the 1st to pop into my head. For sure I could have made it with the traditional oatmeal, but that’s not very nest-y, is it? So I used shredded wheat (the big ones!) I had to look a little bit to find the full-size shredded wheat (there are like a million flavors of mini!), but I found it- and it worked perfectly. I see you, chow-mien nest-makers- but I just could not bring myself to cover chow mien noodles in chocolate. Ewww. Sorry. Sticking with cereal here 🙂

Easter Nest 2-1

Want to know how to make these little nest cookies? Here is the recipe: (printable version)

Ingredients: (makes 24 mini nest cookies)

  • 2 cups sugar
  • 1/2 cup milk
  • 1/2 cup margarine (or one stick of butter)
  • 1/2 cup cocoa
  • 1/2 cup peanut butter (creamy)
  • 3 teaspoons vanilla extract
  • 4 cups of broken up shredded wheat (this was 9 big pieces, broken up)
  • 1/2 cup coconut (optional) with a tiny bit of green food coloring
  • 72 mini Cadbury eggs (just get a big bag- you’ll want the rest- I promise!)

Directions: 

  • Crunch up the shredded wheat until you have 4 cups.
  • If you use coconut, place it in a zip-top bag with the food coloring and shake until green.
  • Spray a mini-muffin tin with non-stick spray and set aside. 
  • Measure sugar, milk, margarine, and cocoa into a large saucepan. 
  • Heat until boiling (stirring constantly) and then boil for 2 minutes. 
  • Add peanut butter and vanilla. Stir until smooth. 
  • Take off heat, and add Shredded wheat, stirring until it is completely coated. I recommend adding it one cup at a time and using a little less if it gets too thick to stir well.
  • Working quickly, spoon or scoop into mini-muffin tin. 
  • Use a tart shaper or a rounded measuring spoon to press the center in (spray this item with cooking spray between each nest to keep it from sticking). 
  • Sprinkle a little coconut over each nest. 
  • Press three eggs into each nest. 

Nest process1Process3Process2

  • Allow nests to cool and harden.
  • Use a small knife to pop nests out of pan. 
  • Enjoy! 

Easter nest 5-1

My thoughts: I love how interesting these cookies taste with a different cereal added! For sure the shredded wheat gives these a more nest-like appearance. I really wanted to get the Cadbury eggs that are shimmery, but I couldn’t find them at my grocery, so I sprinkled a few edible sparkles over the top. 

If you want to try these with the oatmeal (and experience one of my favorite cookies from childhood), I will leave you with my mom’s original recipe (in her handwriting :)). I actually remember her writing this out for me (from memory). I’d just gotten my 1st apartment out of college and was craving these and she pulled out her notepad and jotted this down for me.

Just a note though- she NEVER used butter (even though the recipe says butter). Butter translated to her was always Country Crock. I use margarine as well- just to be true to her recipe- but I’m sure butter works fine too. Enjoy! ~r

Mom's recipe

Looking for other fun recipe ideas for Easter? We have lots of them! Just click a photo to see the recipe!

babychicks3cadbury-egg1dscn8243jelly-bean-cookies1

Bailey’s Irish Coffee Cookies

Posted on

These cute little cookies are packed with flavor! A combination of Bailey’s, coffee, and a little chocolate on top? You can’t go wrong with these little St. Patrick’s Day treats! 

Baileys Cookies 2

I feel like I am always looking for new ways to use already-perfected flavor combinations. Like coffee and Bailey’s. For these cookies, I used my all-time favorite chocolate cut-out cookie recipe and tweaked it a bit to make these. I have to say, you will *love* how these roll out- they are so smooth! I also have to say that after trying them, I think you could add chocolate chips, roll the dough into balls, and cook them like that too. If you want to avoid cookie cutters 🙂 But for today, we have these delicious little cut-outs. 

Bailey's cookies 5

Anyone curious about the recipe?? Here you go! (Printable version)

INGREDIENTS: (makes 36 medium cookies)

Cookies:

  • 2 sticks (1 cup) butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 3 Tablespoons of Bailey Irish Cream (get the little individual serving bottle, if you (like us!) don’t keep this in your house. This recipe will use one little 100mL bottle almost up. 
  • 3 teaspoons instant coffee granules
  • 3 1/2 to 4 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder

Icing:

  • 4 cups powdered sugar
  • 1/4 cup water
  • 3 Tablespoons meringue powder
  • 4 Tablespoons of Bailey’s Irish Cream
  • 2 teaspoons of instant coffee granules
  • (optional) Wilton’s Candy Melts in light cocoa for design on top. 

DIRECTIONS:

Cookies: 

  • Cream together butter and sugar in a large mixing bowl.
  • Mix in eggs.
  • Place Bailey’s and instant coffee granules together in a small cup until coffee dissolves.  Add this mixture to the batter and mix until completely incorporated.
  • Gradually add dry ingredients and mix until smooth (use clean hands at the end, to knead into a soft ball of dough).
  • Preheat oven to 350F degrees.
  • Roll out cookie dough on floured counter.  
  • Cut into circles and place on a parchment-lined baking sheet.
  • Bake for 8 to 11 minutes until the edges are firm.
  • Gently slide parchment paper off of cookie sheet and onto a flat surface.  Cool completely before removing cookies from paper.

Icing: 

  • Again, place Bailey’s and instant coffee granules together in a small cup until coffee dissolves.  
  • Beat together all ingredients and add powdered sugar until it becomes a thick glaze consistency. 
  • Place about 1/3 of icing in a zip-top bag fitted with a small round piping tip. 
  • Pipe icing around edges of cookie and allow this to harden.
  • Add water to remaining icing until it is a little thinner than the edge icing. Place it into a second zip-top bag fitted with a small round piping tip. 
  • Fill center of cookie with icing, spreading it to the edges that have hardened. 
  • You can decorate as desired. I used a chocolate mold to make little coffee beans (I would have used *actual* chocolate- covered coffee beans, but I hate them!) Be sure to place it on the icing before it hardens. I also drizzled a little of the same chocolate on the cookies. Be creative! Sprinkles, icing designs, chocolate transfers… decorate as you wish, and ENJOY!!!!

Bailey's cookies 7

My thoughts: I find it hard to be objective about my own baking (anyone else feel that way??) I am super critical of the flavors. Are they strong enough? Too strong? Too sweet? Too bitter? So I give you the words of my sweet hubby (who is unfailingly honest, and my best taste-tester), “These are better than Starbucks cookies.” Then he ate another one. He says these are just the right balance of coffee and the flavor of Bailey’s, but the best part is the cookie texture- crunchy on the outside and so soft inside. However you end up making these, I hope you love them! ~r

Looking for other fun St. Patrick’s Day recipes? Click on the photo to see the recipe (I *highly* recommend the 1st one- epic cupcakes plus a funny story!)

baileys-cupcakes5 baileys-brownies11 apple-truffles3 andes-mint-cookies5

Leprechaun Lime Mousse

This refreshing lime mousse tastes a little like whipped key lime pie, but has a secret ingredient you’d never guess…. PEARS! A sneaky way to get fruit into a meal. I promise that you can’t taste them… I hate pears and absolutely love this mousse!Lime Mousse 5

This is a family recipe, and we *always* had it at Christmas- just cut into squares. I was craving it, and because it is almost March, I cut some into squares and used a cookie cutter to make some into shamrocks 🙂 Either way you serve it, this is a REALLY yummy treat in any season!Lime Mousse 3

Want the recipe? Here it is (printable version):

INGREDIENTS:

  • One box (3 oz) Lime Jello
  • One box (3 oz) Lemon Jello
  • Two (15 oz) cans of pears
  • One (8 oz) block of Philadelphia cream cheese (softened)
  • 1 (8 oz) tub of Cool Whip (thawed in fridge)

DIRECTIONS: (make ahead one day, to allow it to fully set)

  • Drain pear juice from pears into a measuring cup (add water to bring the total to 2 cups)
  • Bring 2 cups pear juice to a boil on the stove. 
  • Place both Jello packets into a large bowl and add boiling pear juice, stirring until completely dissolved. 
  • Allow Jello mixture to cool to room temp (place in freezer to speed this up)
  • While Jello cools, cut pears up into small chunks and cream cheese into squares.
  • Add pears and cream cheese to a blender. Pour in cooled (but NOT set!) Jello mixture. 
  • Blend until very, very smooth. You should not have a gritty texture from the pears- keep blending. 
  • Add thawed Cool whip, and Jello/pear mixture, together in a large bowl. Beat until smooth. 
  • Pour into a 9×13 dish and refrigerate until it sets (overnight is best).
  • To serve, cut into squares. Or shamrocks- just know you will have more waste with the shamrocks, although I just put the extra in a bowl with a spoon and we were all good 🙂 
  • Enjoy! Keeps well in the fridge for several days.

Lime Mousse 1

 

Lime Mousse 2

My thoughts: Well, I love this recipe, and I make it quite often during all times of the year. It is a quick and easy *kinda* healthy treat (PEARS! There are PEARS!). I really do hope you get a chance to make this, and that you love it as much as we do! ~r

Lime Mousse 6

Want to try some other fun St. Patrick’s Day recipes? Just click on the photo to see the recipe! 🙂 

Grasshopper Mint Cupcakes Rainbow Oreo Pops!!!  Lucky Charm Truffle3  baileys-cupcakes5

Coconut Cupcakes with Passionfruit Icing

These deliciously dense coconut cupcakes are infused with passionfruit syrup and topped with passionfruit icing and a coconut meringue.

Anyone ready for sunshine?? Goodness, winter in Indiana always seems to last forever. I was craving tropical, sunshiny flavors, and that is what inspired these treats. I did two versions… the confetti version (above) and the classier silver sprinkle version:

I first fell in love with passionfruit in the country of Peru. I was visiting my friend Deb, and we had an incredible visit to both Machu Picchu and the jungles of the Amazon. In both places, we had maracuya juice and delicious desserts made with the same fruit. I later learned that maracuya is passionfruit and I began to search for it in every possible place in the US. Paired with coconut, it creates just the *best* tropical dessert.

I’ve been wanting to add little meringues to the top of cupcakes for awhile now, and these seemed like the perfect opportunity. For sure, they are decorative, and you would not *have* to do these, but they add a little bit of coconut crunch on the top, and make the cupcakes soooo cute!

Want the recipe?

Let’s start with the meringues. Feel free to skip these, if you want- you can simply add sprinkles to the frosting to save time! (Printable recipe)

Meringue Ingredients: (makes 24-30 meringues)

  • 4 large egg whites at room temperature
  • 1/2 teaspoon cream of tartar
  • 1 cup sugar
  • 1 teaspoon coconut extract
  • fun sprinkles

Meringue Directions:

  • Preheat oven to 225F and line a large cookie sheet with parchment paper. Set aside.
  • Combine egg whites, cream of tartar, and salt in a large bowl.
  • Use an electric mixer and mix on low speed until mixture becomes foamy.
  • Increase speed to high, and gradually add sugar, about 1 Tablespoon at a time, mixing after each addition until sugar is dissolved (about 15-20 seconds between each addition).
  • Beat until mixture is thick, shiny, and has increased in volume. Mixture should have stiff peaks and sugar should be completely dissolved.
  • Add coconut extract and mix until combined.
  • Fit a piping tip (I used a large star tip) into a piping bag or a large zip-top bag, and pipe meringues on parchment paper (close- they do not expand). Sprinkle with confetti sprinkles or silver balls.
  • Bake on 225F for 1 hour. Turn off the oven once the baking time is over, and do not open the oven. Leave the oven door closed and allow cookies to cool completely in the oven (1-2 hours) before removing. Once cooled, these can be stored in an airtight container for a few days before using.

Ready for that cupcake recipe? Here it is: (printable recipe)

INGREDIENTS:

Cupcakes: (makes 24 cupcakes)

  • 2 1/2 cups of flour
  • 1 cup of sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup of shredded coconut (finely chopped)plus a little to sprinkle on cupcakes at the end
  • 1 stick (1/2 cup) unsalted butter at room temperature
  • 4 egg whites and 1 egg yolk at room temp
  • 1 teaspoon clear vanilla extract
  • 1 teaspoon coconut extract
  • 1/2 cup cream of coconut, plus about 1/4 cup to brush over tops of cupcakes.
  • 2 tablespoons water

Icing:

  • 2 sticks (1 cup) salted butter
  • 1 stick (1/2 c) unsalted butter
  • 3 cups powdered sugar
  • 1 cup of passionfruit syrup

DIRECTIONS:

Cupcakes:

  • Preheat oven to 325F
  • Add flour, sugar, baking powder, chopped coconut, and salt to a large mixing bowl and using an electric mixer combine these dry ingredients well.
  • Melt butter in microwave and add to dry ingredients. Mix until combined.
  • In a smaller bowl, whisk together the rest of ingredients.
  • Slowly add half of liquid mixture to dry, while mixing on medium.  Mix until completely combined.
  • Slowly add the rest of the liquid and mix on high for about a minute until well combined.
  • Divide batter into 24 cupcake liners in cupcake tins.
  • Bake for 15-18 minutes until a toothpick inserted into middle comes out clean.
  • Allow cupcakes to cool in pan for about 5 minutes before transferring to a wire rack to cool completely.
  • Poke holes into tops of each cupcake and use a pastry brush to brush coconut cream on top of each cupcake. Be generous- this will make your cupcake nice and moist.
  • Allow coconut cream to soak in while you make icing.

Icing:

  • Add all ingredients into a mixing bowl and combine with a mixer on low.  Then whip on high until light and fluffy.
  • Frosting will be a pale yellow color. If you want it to be more vivid, add a little yellow food coloring.
  • Pipe icing on top of each cupcake using large star tip in a piping bag.  Evenly divide icing among the 24 cupcakes.
  • Place a meringue on the top of each cupcake, and sprinkle a little chopped coconut on the frosting.
  • Enjoy!

My thoughts: These are a little fussy with the meringues, but aren’t they SO cute??? We kept these covered in a cupcake container, and even almost a week later, the meringues were still crisp and delicious. I thought they might get a little soggy, but they really stored well. We also love the passion fruit syrup in lots of other things besides these cupcakes! It’s delicious in tea, we added some to our orange juice at breakfast, and I’m already thinking of other ways I can use this amazing flavor in other desserts! I hope you get a chance to try these delicious, tropical cupcakes soon! Enjoy! ~r

Looking for other tropical/ summery recipes to brighten your cold winter days? Here are a few we love (click on the title to see the recipe):

Love Bug Cupcakes

Posted on
These cute little bugs are filled with berry cream and jam. They sit on top of a dense, not-too-sweet brownie base, and are the *perfect* treat for your Valentine!

I feel like I am always on the lookout for something creative to make for Valentine’s Day. January is such a blah, grey month, and I miss having something to celebrate with colors and sprinkles. And along comes Valentine’s Day! Even as a single person (for WAY to many years!) I celebrated the day- just because you need SOMETHING in February to make you smile. In fact, if you are single and these love bugs make you want to roll your eyes, try my cute Frog Prince Oreo Pops instead! 🙂

These treats are a little on the fussy side. Obviously. Anything cute requires a little time. If you want a simple, delicious dessert- without the fuss- you can just pipe some topping on, add some sprinkles, and call it a day.

Want to know how to make these fun treats? Here is the recipe: (printable version)

Ingredients: (makes 24 love bug cupcakes)

Love Bugs: (make these 1st)- you will need a silicone chocolate bomb mold to make these:

  • 5 cups powdered sugar
  • 8 tablespoons (1/2 cup) melted butter
  • 2 teaspoons strawberry or raspberry extract
  • 1 cup of raspberry jam
  • Food color in pink
  • One bag of Wilton’s Candy melts in pink
  • About 1/2 cup of Wilton’s Candy melts in black
  • 48 candy eyes
  • Candy heart sprinkles

Brownie cups:

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

Chocolate Glaze:

  • 6oz. semi-sweet chocolate chips
  • 6 tablespoons butter (do not substitute margarine here!)
  • Green jimmies for grass!

DIRECTIONS:

Berry Love Bugs:

  • Melt pink candy melts in microwave in 30 second increments, stirring between until smooth.
  • Use a clean paint brush to brush melts into a chocolate bomb mold and freeze for a couple minutes until hard.
  • Make berry filling  by adding melted butter to sugar and extract.
  • Mix well, using water to bring it to a thick but spreadable consistency.
  • Add pink food coloring to make it a fun pink color.
  • Place filling into a large zip-top bag and seal tightly.
  • Cut a corner off bag and pipe berry filling into each pink shell- filling them about 1/4 full.
  • Place jam into a small zip-top bag, clip corner and pipe a little bit in the center of each pink shell.
  • Pipe more berry filling over the top until it is level .
  • Use a knife to spread berry filling to edges of shell.
  • Refreeze these for a few minutes before gently popping them out and setting them on a plate. 
  • Repeat this process until you have 24 berry bombs ready.

Brownie cups:

  • Preheat oven to 350F.
  • Cream butter and sugar together. 
  • Beat in eggs, cocoa, vanilla and salt.
  • Add flour and milk (alternating them and mixing well in between)
  • Spoon evenly into 24 cupcake liners in a cupcake tin.
  • Bake at 350F degrees for 15-18 minutes (don’t over bake- they will start to pull away from the liner)
  • Cool.  

Chocolate Glaze:

  • Melt butter and chocolate together in the microwave in 30 second increments, stirring in between until completely melted and smooth.
  • Set aside until cupcakes are ready to assemble.
  • Assemble the cupcakes by spooning a little chocolate glaze on top of a brownie and spreading to all edges.
  • Place a berry bomb in the center and sprinkle green jimmies around edge.
  • Allow this all to harden up (refrigerate to speed process up).
  • Melt black candy melts in microwave in 30 second increments, stirring between until smooth.
  • Use a clean paint brush to paint a black face on the front of each bomb, and immediately place eyes before candy melts harden. Place the rest of the melts in a plastic zip-top bag, cut a corner and pipe the center line down the bug’s back.
  • Melt just a few pink candy melts, and use a paint brush to stick each little candy heart “dot” in place.
  • Enjoy!

My thoughts: These are delicious. Think chocolate covered strawberries. I made half of mine with the love bug domes, and half with just the berry icing and chocolate glaze- just to save time. Either way, they are delicious and sure to make YOUR Valentine smile! Enjoy! ~r

Looking for other fun baking ideas for Valentine’s Day? Click on the title to see the recipe:

Fall Peanut Butter Crisps

Posted on

Fall Peanut Butter Crisps1

These beautiful fall cookies are special– not just because they are salty, sweet, crispy deliciousness– but because they use up your kids’ Halloween candy!!!!

So… Halloween is over, and you are likely in possession of more candy than you know what to do with. The chocolate will be gone in days, and then the name-brand candy will slowly get picked away at. But there are always those candies that sit in the bottom of the plastic pumpkin until Thanksgiving. For me, those candies were always Bit-o-Honey and the bright orange and black-wrapped “Peanut Butter Kisses“. These are a candy that only seems to make an appearance at Halloween. A combination of taffy and peanut butter, they just always seem to make the left-over candy list.

But not any more!!!  Go ahead, dig through all of that Halloween candy and pull these little guys out- they make the best filling for these beautiful cookies!

Fall Peanut Butter Crisps2

You can also grab other candies to fill these cookies with- rolos, kisses, peppermint patties, mini snickers… all work in this recipe! I actually began making these crisp cookies with Rolos about 5 years ago at Christmas.

Fall Peanut Butter Crisps5

Want the recipe? Here it is!! (printable version)

Ingredients: (makes 20 cookies)

  • 40 Ritz crackers
  • 20 Peanut Butter Kisses (or other small candy that melts at a low temperature)
  • 1 bag of Wilton’s dark chocolate candy melts
  • 1 chocolate transfer sheet (I used 12×16″, and I got mine here). 

Directions: 

  • Preheat oven to 350F degrees. 
  • Place 20 Ritz crackers on a cookie sheet, bottoms up. 
  • Unwrap all 20 peanut butter kisses, and set one on each Ritz cracker. 
  • Place cookie sheet in oven for about 4-5 minutes- check! Candy should be soft but not completely melted. 
  • Remove from oven, and place Ritz cracker, bottom side down, on top of candy and press to spread candy to edge.

 

  • Place entire tray in freezer to chill for a few minutes.
  • Melt chocolate candy melts in a bowl in the microwave for about 2-3 minutes, stirring once every 30 seconds, until completely melted and smooth.
  • Place parchment paper on a cookie sheet (that fits in your freezer!)
  • Cut chocolate transfer sheet into 20 squares.
  • Take a cookie, place it in the melted chocolate and cover it completely. Use a fork to pick it up and tap on the side of the bowl until all excess chocolate drips off the bottom. Slide bottom along edge of bowl, and using fork, slide onto parchment paper.

  • Immediately place chocolate transfer sheet square on top of the melted chocolate (you’ll need to put the rough side down- the smooth side up) and gently press it into contact with the entire top of the cookie. Repeat 20 times.

  • Place entire cookie sheet into the freezer for 5 minutes or so. As soon as you remove it, gently peel off the transfer sheet from each cookie- and enjoy!!!

How-to-crisps8

My thoughts: There are three things that I love about these cookies…

  1. They are EASY to make- they take almost no time but look so fancy!
  2. They are CHEAP to make- the Ritz crackers and peanut butter candies are really inexpensive (I got mine at the Dollar Store), the chocolate isn’t too costly, and the transfer sheet is like $4.40, but SO worth it! (you could use sprinkles instead, to cut the cost even more though!)
  3. They keep for a long time. Put these little guys in cello bags, tie them up, and use them to decorate your place settings at Thanksgiving! 

They also can use a variety of candies up- and you can decorate them so many fun ways! 

Fall Peanut Butter Crisps3

Go – find your kids’ candy and re-purpose it into these beautiful, crunchy, deliciously salty but sweet treats!

Need other ideas for using up that Halloween candy? This is a project we have a few ideas for! Click on a photo to see the recipe.

 

Tie Dye Slime Cake for Halloween!

Posted on

Slime Cake1

This deliciously scary layer cake has all the fun colors of Halloween, with green slime oozing out of the layers!

I think that of all the desserts I create all year long, the October ones are my favorite. There is just something fun about the purples and greens and oranges this time of year- and the “yuck” factor that actually tastes amazing. This cake has all the colors, all the feels, and that slimy green layer? It is actually white chocolate pudding that is absolutely delicious.

This filling is inspired by our Toxic Slime Cupcakes from a few years ago. I loved the flavor of the pudding slime so much that I wanted to use it in something else. The cake-of-many-colors is inspired by our Tie Dye cake recipe from a few years back. Put the two together and you have this Franken-dessert mash-up. Just in time for Halloween!

Slime cake3

Want to know how we made it? Here you go: (printable recipe)

Ingredients: 

  • One white cake mix (plus eggs, oil and water to make according to package)
  • One chocolate cake mix (plus eggs, oil and water to make according to package)
  • Food coloring gels in orange, green, purple and black 
  • Two large boxes of instant White Chocolate pudding mix (plus milk to make according to package)
  • 2 sticks of salted butter
  • 2 sticks of unsalted butter
  • 3 cups of powdered sugar
  • 2 teaspoons of vanilla
  • Halloween sprinkles 

Directions: 

  • Make two cake mixes according to package.
  • Use black food coloring gel to make chocolate cake a black color
  • Divide white cake batter into three bowls and add color gels to make them orange, green and purple.
  • Spray three 9 inch pans with cooking spray and cut a round piece of parchment paper to fit in the bottom of each. If you don’t have three pans, bake layers one at a time.
  • Starting with black, place a circle of batter in the middle of each pan. Tap it to make it spread out a bit (batter should not be at the edges yet). Add a circle of green in the center of the black, tap until both colors spread a little. Repeat with orange and then start again with black and repeat all colors, ending with black (because you have more batter in that color). 

Tie Dye Method1

  • Place cakes in a 350F degree oven and bake according to package (mine took about 25 min). 
  • Remove from oven, tip out of pan, and cool completely on a cake rack. 
  • Trim the top of each layer so that it is flat. 
  • Make 2 boxes of pudding according to package, and use green food color to tint it a slimy shade of green. 
  • Make frosting by placing the butter (at room temp), powdered sugar and vanilla into a large bowl and beating it on high until light and fluffy. 
  • Divide frosting into 3 bowls- one bowl for the purple should have about 3/4 of the frosting, the other two should have the rest split in two for orange and green. Use food color gels to color these. 

Assembly of the cake: 

  • Place purple icing in a large zip-top bag fitted with a large round (2A) Wilton decorating tip. Pipe icing around the top of a layer to form a “wall” to hold the pudding slime on the cake. 
  • Spoon 1/2 of the green slime pudding on top of the cake, and spread it to the frosting edges. 

  • Gently place a cake layer on top of the pudding and repeat the process once more, ending with the top layer of cake. 
  • Frost the entire cake in purple and then, using a round (2A) Wilton tip, pipe round dots all over the top of the cake in the 3 colors. 
  • Finish with a sprinkle of eyeballs and bones- or any other fun Halloween candy. 
  • Enjoy!

Slime cake4

My thoughts: YUM!!!  This cake is so good with that white chocolate pudding as a filling. Goodness. You could make this recipe easier by doing either one element or the other (make a purple cake with slime- or make a tie-dye cake with regular filling). Also- you will have a little left-over black batter. I went a little heavier on the black layers to make up the difference, but still had a little left. I really hope you get a chance to try this recipe! Enjoy!! ~r

Slime cake2

Other fun Halloween recipes to try:(click on photo to open recipe)

%d bloggers like this: