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Category Archives: Seasonal dessert

Sparkling Glass Christmas Cookies!

Stained glass Christmas Cookie

Buttery cut-out tree cookies with sparkling candy-glass ornaments! Not only beautiful Christmas treats- but delicious ones!

These fun candy-filled cookies are not an original idea- just an idea I’ve seen around for years and always wanted to try. These turned out great. You need a cut-out recipe that holds it’s shape and size well- otherwise when the cookie bakes, those little holes will expand shut and you won’t have any room to put candy. You also need a cookie that tastes AWESOME without icing. I think these accomplished both goals!!! These were just delicious ūüôā

stained glass cookies

Here is how we made them: (printable recipe here)

 INGREDIENTS: (makes about 24 cookies- depending on the size cutter you use)

  • 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
  • Green food coloring
  • 1 large bag of Jolly Rancher candies
  • Star sprinkles¬†(if desired- plus a tiny bit of melted chocolate to attach them)

DIRECTIONS:

  • Unwrap candy and divide into colors.
  • Use a hammer on a solid surface (one that can’t be damaged by a hammer) to crush the candy. Crush it very finely- mine was a little big still, and it made it harder to spoon into the openings. Set aside.
  • 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).
  • Add green food coloring and knead with hands until dough reaches desired shade.¬†
  • Roll out on a floured counter with a flour coated rolling pin to desired thickness (I made them fairly thick)
  • Cut into Christmas tree shapes
  • Place on a parchment paper-covered baking sheet.
  • Use a straw to poke “ornament” holes. I used a small straw and a jumbo one to give different sizes.¬†
  • Bake at 350F degrees for 4-5¬†minutes.
  • Remove from oven and use a small spoon (I used a tiny little appetizer spoon) to spoon candy colors into each hole.

sparkling-christmas-cookies4sparkling-christmas-cookies3

  • Bake at 350F degrees for an additional 4-5 minutes until candy is entirely melted. Check after 2-3 minutes and add a little candy if needed, as the pieces melt and settle.¬†
  • Remove cookies from oven and slide the parchment papers off the cookie sheet onto a counter to cool.¬†
  • Use a bit of melted chocolate to attach a star on top (if desired).
  • Enjoy!

sparkling-christmas-tree-cookies

My thoughts: These were fun to make and they are just so cute and yummy! A few changes I will make the next time: I’d use bigger straws. The larger size was fine, but the mini size holes were hard to fill. I would also crush the candy to a sugar consistency. I had a few bigger pieces that made it harder to fill those tiny holes. I¬†loved the flavor of those buttery cookies with the sweet fruity candy bits- I will definitely make these again! ¬†Enjoy! ~r

Other fun treats for Christmas: (click on a photo to see the recipe)

Opera Cream CandyPeppermint Hot Chocolate CupcakesChocolate Bon-bonsHot Chocolate Pops!

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Pumpkin-stuffed Oreos

pumpkin stuffed oreos

Why have plain old pumpkin pie, when you can have these Oreos- filled with pumpkin and dipped in white chocolate?!?

Admission: I don’t like pumpkin pie. I never have and probably never will. I don’t like pumpkin spice anything either. The best way to ruin a Starbucks drink is to add pumpkin spice. Ew.

So I made these for you. All of you lovers of pumpkin out there! I also distributed these to as many pumpkin-addicted friends as possible, to get their thoughts. They LOVED them. I like that they are cute. Cute is always good.

pumpkin filled oreo

Like¬†that photo, pumpkin people??? ūüôā I bet you do…. If you love pumpkin pie- you will go crazy over these fun little cookies!

Here is how we made them (printable recipe here)

INGREDIENTS: (makes about 20 cookies- but see notes at end of recipe)

  • 1 (15 oz) can of pumpkin
  • 1 (14 oz) can of sweetened condensed milk
  • 3 eggs¬†
  • 1 1/2 teaspoons of pumpkin spice seasoning
  • 1/2 teaspoon salt
  • 1 refrigerated pie crust
  • 1-2 boxes of Oreo Thins in vanilla (see notes)
  • 1-2 bags of Wilton’s Candy Melts in white (see notes)

DIRECTIONS:

  • Preheat oven to 375F degrees.
  • Place pumpkin, condensed milk, TWO eggs (save one), pumpkin spice, and salt into a medium mixing bowl and blend well using a whisk.
  • Pour into a baking dish (a pie plate works perfectly!)
  • Bake at 375 for 45-50 minutes- until a toothpick inserted into the center comes out clean.¬†
  • Remove from oven, spoon into a clean mixing bowl and blend until fairly smooth (it’s pumpkin, so it won’t be creamy smooth- but without big lumps).
  • Freeze for 30 minutes- until chilled through.
  • While baking /freezing pumpkin, make pie crust toppers.
  • Unroll pie crust and use a small cookie cutter to cut shapes out. Place these on a parchment paper-covered cookie sheet.
  • Separate remaining egg and keep just the white. Use a brush to coat top of each pie piece with egg-white. (I added a bit of orange and green food coloring in separate bowls to give them a hint of color- but this is optional!)
  • Bake at 375F for 7-8 minutes. Keep an eye on them! Mine got a little too brown. ¬†I just popped these in while my pumpkin was still baking. Cool on counter.
  • Place 1/2 of Oreo Thins on a small cookie sheet.¬†
  • Scoop cooled pumpkin on top of each and gently press second Oreo on top.

pumpkin pie cookiesimg_0116

  • Freeze for at least 30 minutes (until pumpkin in the center is fairly hard).
  • Melt Candy Melts in a bowl the microwave in 30 second increments, stirring until smooth.
  • Set a pumpkin-stuffed Oreo into candy melts and spoon over the top and sides.¬†
  • Remove using a fork. Tap against edge of bowl to drain excess away and gently slide onto parchment paper.¬†
  • Before candy hardens, place a pie piece on top and sprinkle with a little pumpkin spice seasoning.¬†
  • Allow candy to fully harden ( a couple of hours).
  • Serve in a pie plate- or bag them up in cute cello bags with ribbon.¬†
  • Enjoy!

Pumpkin pie oreos

My thoughts: Honestly, these take a little time. You bake a pie and¬†then turn it into cookies. Everyone loved the HUGE amount of pie filling in each cookie- but if you haven’t done much dipping in chocolate before, I highly recommend you get a second box of Oreo Thins and put less in between each cookie. The hardest part of this process was coating such a tall cookie in white chocolate. If I made these again I would use less pumpkin filling to make that easier. If you do this, you will need a second bag of candy melts as well.

pumpkin-oreo3

See… half that amount would still be enough! Once these were hardened, I placed them in little cello bags and tied them with ribbon. They were still yummy (to my pumpkin loving friends) several days later. Because of the moist pumpkin filling, I recommend you serve these fairly soon after making them though. Within a few days. Enjoy!!! ¬†~r

Pumpkin filled oreos

Other fun recipes for Thanksgiving! (click on a photo to see the recipe)

Pecan Pie CupcakesTepee CupcakesHoney cut-out cookiesPeanut butter cup cheesecake

A Collection of 10 Halloween Treats!

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halloween dessert collection

toxic slime cupcakes

Mummy Oreo Pops

spider web cookies

Candy Corn Cups

Halloween Cake

halloween swirled cookies

broken glass cupcakes

halloween ginger cookies

spider egg cupcakes

wormy cupcakes

My thoughts: These are some of my favorites!!!! Click on a photo to see each recipe. Enjoy!!!  ~r

Fourth of July Dessert Ideas!

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Bomb Pop Cupcakes!!!

 

Bomb Pop Cupcakes!

Oh my, I love the fourth of July! I love the picnics, and pool parties, and cookouts, and fireworks…and the time with family!

My parents have always (like¬†always, for as long as I can remember!) had a giant pool party for the fourth and invited our entire extended family for burgers and brats and volleyball and sunshine….and for a competitive display of our best “at home” fireworks we could find, later in the evening. I have so many fun memories of chasing fireflies and waving sparklers with my cousins (that are all grown with kids of their own now!). This year is different. For starters, mom isn’t here to orchestrate the complexities of the celebration. The house is in boxes and bags- ready to show to whomever might be interested in buying, and the pool and yard are immaculately kept. Pool toys and floats are all deflated and either sold or put away. Sometimes I sit on the back porch and watch the fireflies and remember all the laughter and fun.

I know that these times are not forever over. This year is different, but once dad settles into his new place there will be other celebrations and family times over the fourth. This year though…my heart wasn’t in the “create something new and fun” place. So instead, I thought you might enjoy a collection of some of my previous red-white-and-blue recipes. You can click on the photo¬†or the title, to be taken to the recipe.

American Flag Oreo Pops!!!!

American Flag Oreo Pops

Patriotic Polka Dot Cake!!!!

Patriotic Polka Dot Cake!!!

Patriotic Flip Flop Cookies!!!!

Flip Flop Cookies for the Fourth!

Patriotic Tie-Dye Cake!!!!

Patriotic Tie-Dye Cake!

Stars!!

Stars and Stripes Brownies!

Patriotic Bundt Cake!!!!

Red White and Blue Bundt Cake!

And if you are grilling out for the Fourth, you¬†might need these…

BBQ Grill Cupcakes!!

BBQ Grill Cupcakes!

Hamburger Cookie!

Grilled Burger Cupcakes!

However you celebrate this summer, I hope you have fun making memories with your friends and family~ and I hope you enjoy trying fun, new recipes that become a part of your family traditions! ~r

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Pumpkin Guts!

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Pumpkin Guts Dessert!

This delicious coconut cream pie dip is disguised as gooey pumpkin guts (with sliced almond “seeds”)~ a perfect Halloween treat!!

I love carving pumpkins. The smell is my favorite part, it reminds me of being very small and in a homemade costume anxiously awaiting trick-or-treat time. We always carved pumpkins several days earlier, but we lit them on Halloween and all evening the lids would quietly cook in the candle flame, filling the house with an indescribably wonderful scent that still reminds me of childhood whenever I smell it.

I carved a pumpkin for this recipe.

1. To serve this dip in.

2. To use as a reference in coloring this dessert!

Pumpkin Guts!!!!Isn’t it fun? ¬†I savored the smell and enjoyed the squishy guts between my fingers…I even roasted a few seeds and ate them with salt as a reward for getting my pictures taken!

Want to know how to make this yummy fall treat?  It is SUPER easy!  (Printable recipe)

INGREDIENTS:

  • 3 cups of shredded sweet coconut (to desired consistency)
  • 1 cup of sliced almonds
  • 1 box (3.3 oz.) Jello Brand White Chocolate Pudding (instant)
  • Milk (to make pudding according to package)
  • Orange and yellow food coloring
  • Chocolate cookies for dipping!

DIRECTIONS:

  • Make pudding as directed on package and color to desired shade with food colors
  • Place coconut in a large zip-top bag and add the same food colors to the bag. Toss and mix coconut until colored as well.
  • Mix pudding with enough coconut to make a gooey pumpkin consistency.
  • Mix about half of the almonds in, and use the rest to sprinkle on top.
  • Serve with chocolate cookies or graham crackers for that “Almond Joy” taste!
  • Enjoy!¬†

Halloween dessert!My thoughts: ¬†Well, I love coconut, almonds and chocolate- so this was a given “perfect” dessert for me! ¬†I think it would be fun to serve this with a “murdered” pumpkin, I just didn’t have time to draw a dramatic face and stick a big knife in mine! Serve it up classy, or make it into a funny Halloween treat- either way, it is easy and soooooo yummy! ¬†~Enjoy!!!!! ~r

Pumpkin Guts!Other fun fall desserts here on Easybaked (click on a photo to see the recipe)

Halloween Swirl Cookies!!!Frosty Candy Corn Dessert!Ginger Maple CookiesSpider Cupcakes!

Toxic Slime-filled Cupcakes!

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Toxic Slime-filled Cupcakes!
Fudge cupcakes filled with toxic green slime!  Yummy white chocolate pudding makes the slime and fun buttercream and bones complete this mad-scientist dessert.  Print some free radioactive cupcake toppers and you have such a fun October treat!!

These cupcakes are delicious….. ¬†I know the green slime might throw you off, but that slime is the creamiest pudding filling….oh my. ¬†It is like a custard filled doughnut…but better.

I’m a scientist in my day job, so when thinking creepy I tend toward the blood and guts variety more than ghosts and monsters. ¬†I knew I wanted green slime, so I looked up recipes for ideas (realistic slime….it needed to be realistic….) ¬†and I came across an adorable blog with the idea of using plain old pudding with green food coloring– easy! Plus I loved her frosting “blob” technique, so a few parts of this recipe are borrowed from ideas on Make Bake Celebrate.

I also created some free printable “radioactive” cupcake toppers for you. ¬†Just click here for the link, print 2 pages on card stock, cut them out and use double-sided tape to stick them back-to-back over a toothpick. ¬† ¬†Easy-peasy and a perfect finish on these! ¬†Aren’t they fun?!???

Radioactive Cupcakes3
Lets make these cute little cupcakes together!  (printable recipe)

INGREDIENTS:

  • One boxed cake mix (plus water, oil and eggs to make according to box)
  • One box (3.3 oz.) Jello Brand White Chocolate Pudding (instant)
  • Milk (to make pudding according to package)
  • Green food coloring gel
  • Purple food coloring gel
  • 2 sticks (1 cup) salted butter
  • 2 sticks (1 cup) unsalted butter
  • 1 teaspoon clear vanilla
  • 3 cups powdered sugar
  • Sprinkles/ decorations for tops of cupcakes ¬†(I used¬†Wilton Bones Sprinkles)

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • Make cupcakes according to box and divide evenly into 24 cupcake liners placed in cupcake tins.
  • Bake according to times given on boxed mix.
  • Remove from oven and cool completely.
  • Make pudding according to package and at the end add green food color gel (I used Leaf green by WIlton¬†) until it looks like radioactive slime!!! ¬†Carefully spoon into a zip-top bag.
  • Core your cooled cupcakes- you can use a paring knife to just remove a core, but a cupcake corer is much faster and more uniform. ¬†I use the Chicago Metallic Cupcake Plunger¬†and it is cheap and small and perfect for the job!
  • Carefully clip a corner of your green slime (pudding) bag and fill each cupcake cavity about half full of “slime”.
  • Trim a little off the bottom of the “core” you removed and place it back on top of the filling- like a little cupcake cork!

Filling Cupcakes with Slime!Filling cupcakes with slime!

  • Make frosting by combining butters, powdered sugar and vanilla in a large mixing bowl and beating it on high until light and fluffy.
  • Divide frosting in half and mix green into one half and purple into the other half until fully combined.
  • Place each color of frosting in a bag that has been fitted with a Wilton 2A round decorating tip. ¬†Pipe round dots of frosting in alternating colors all over each cupcake top.

Frosting creepy cupcakes!

  • Add sprinkles, bones, skulls, eyeballs…. any cool and creepy decorations you want!
  • Top each cupcake with a free printable topper and ENJOY!!!!

Radioactive Cupcakes filled with SLIME!
My thoughts: ¬†I would make these again in a heartbeat. ¬†I might make them again this weekend. ¬†Yes, they are super fun, but the pudding is really SO good inside! ¬†I feel like every cupcake should have pudding inside…! ¬†I always love to watch the reactions when people bite into things for the first time– and these don’t disappoint!!! ¬†Lots of laughter and smiles at this yummy green slime! ¬†Enjoy!!!!!! ~r

Radioactive Cupcakes!!!

Other fun Halloween treats to try!!

Sweet Tart and Pixie Stix CakePeanut Butter Caramel SauceHalloween Bundt CakeFall acorn cupcakes!

Creepy Broken Glass Cupcakes!

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Broken glass Cupcakes!!!
These delicious Red Velvet cupcakes with smooth cream cheese icing are topped with all the makings of a horror movie (or, according to my friend Ricky, a Stephen King novel!).  These are just in time for your creepy October festivities!!

[and if you aren’t a fan of the decorations, they are an amazing cupcake all by themselves!]

Ok. ¬†These were really fun to make. ¬†I’d seen SO many examples of these online– this is not an original idea. ¬†However, I made it my goal to create these in the easiest possible way, with the fewest steps and NO candy thermometers! ¬†Not original, but EASY!!!

Broken glass Cupcakes 2
Note:  I did a cake mix fix by swapping out the water and oil for milk and butter and adding one extra egg.  It was SO good!  (Thanks for the idea Rex!) Heavy and moist cupcakes with exceptional flavor.  I highly recommend it, but you can certainly make the mix as directed for these cupcakes.

Here’s how they are made: (printable recipe)

INGREDIENTS:

The cupcakes:

  • One boxed Red Velvet cake mix
  • Milk (in the same amount as the water required by the mix)
  • Eggs (in the same amount as required by the mix PLUS one extra egg)
  • Butter (twice the amount of oil required by mix- for example if the box calls for 1/2 cup of oil you would use 1 cup of butter). ¬†Measure and then melt before adding to mix.

The icing:

  • 1 package (8 oz) 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)

The glass candy:

  • 1 cup of granulated sugar
  • 1/2 cup of light corn syrup
  • 1 teaspoon of clear flavoring (I used raspberry)

The edible blood:

  • 1 (14 oz.) can of sweetened condensed milk
  • Red gel food coloring
  • Black gel food coloring
  • 1 teaspoon of clear flavoring (I used raspberry)

DIRECTIONS:

I recommend making the decorations 1st (the glass and “blood”) and keeping them until just before your party to decorate with. ¬†They will both keep for several days, so you can make them ahead of time.

Candy Glass:

  • Cover a cookie sheet with wax paper and spray the wax paper liberally with non-stick spray.
  • Place granulated sugar and corn syrup into a microwave safe bowl and mix them together.
  • Cover bowl with plastic wrap.
  • Microwave on high for 3 minutes.
  • Remove from Microwave and CAREFULLY remove plastic ¬†wrap (beware of hot steam!)
  • Stir well and re-cover with fresh plastic wrap.
  • Microwave on high for another 3 minutes, but watch mixture after about 2 minutes. Because microwaves vary, you need to watch it to make sure it doesn’t start to turn color. ¬†If you cook it too long it will be an amber color instead of the nice clear glass you want. ¬†My microwave was perfect at 2 and 1/2 minutes.
  • CAREFULLY remove from microwave and CAREFULLY remove plastic wrap.
  • This is soooo hot and sticky– using caution to not touch any of the hot candy, pour it out over the greased wax paper and allow it to sit and harden completely (at least a couple of hours)

Candy Glass How-To Pics

  • When candy glass is hard, tap a knife tip into glass to break it into sharp pieces. ¬†
  • Carefully (the pieces are actually sharp!) push pieces up off of wax paper and onto a plate.
  • Candy glass can be kept in a zip top bag or an air tight container for about a week. Moisture (including the moisture from the frosting on the cupcakes) will eventually start to break the glass down.

Candy Glass How-To

Edible Blood:

  • Place sweetened condensed milk into a small bowl and mix in red food color gel and flavoring until you get a brilliant red color. ¬†Add a TINY bit of black (use a toothpick- black goes a long way!).
  • Mix and adjust until you get a nice dark red color.
  • Spoon “blood” into a zip-top bag and seal TIGHTLY. ¬†Keep refrigerated until use.

Edible Blood!Cupcakes:

  • Make cake mix according to box (swapping in cake mix “fix” ingredients if desired)
  • Divide equally into 24 cupcake liners in cupcake tins.
  • Bake at 350F degrees according to times on box.
  • Remove cupcakes from oven and cool completely.

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 cupcakes.

Decorating:

  • Put parchment paper on a counter to protect it from all that red food coloring.¬†
  • [or- use a large platter or tray that you will serve the cupcakes on- blood splatter and all!]
  • Place frosted cupcakes on protected surface and press 2 to3 pieces of glass into the top of each.
  • Clip the corner on the bag of edible blood and drizzle over the top of the glass and the cupcakes, allowing it to drip down the sides of both.
  • Serve the same day after decorating.
  • Use care transporting and serve with plates and forks, or you will all have red fingers!!

Broken Glass Cupcakes3

My thoughts: These are such yummy cupcakes all by themselves. ¬†But the decorating was SO much fun! ¬†My friend Amber helped and we both were a little in awe of how realistic they looked…and how yummy they tasted! ¬†I wasn’t sure how the sweetened condensed milk would taste on the cupcakes, but I added a little raspberry flavor and oh my…so good!

Setting up for photos was fun too…splattering fake blood everywhere and letting it drip off my cupcake stand was interesting…not my typical cupcake photo shoot!

I really hope you get a chance to try these– even if you just go for the yummy cupcake recipe minus the drama!

I will leave you with a little insiders look at my picture-taking experience:

Broken glass cupcakes-- food photography at its finest....lol!

So fun!!!

Here are some other fun “creepy” October recipes to try:

Mummy Oreo Pops!Spider Cupcakes!MISfortune cookies with caramel apple cupcakesHalloween Bundt Cake

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