Advertisements
RSS Feed

Tag Archives: cool whip

Frosty Almond Joy Cups

Posted on

Frosty Almond Joy Cups!These adorable frozen cups are layered with chocolate, coconut and almonds.  A new twist on some favorite flavors!!  These use a mini cheesecake pan that is SO much fun, but if you want, you can make these in muffin tins lined with cupcake papers instead.  This recipe makes 12 frozen cups.

INGREDIENTS:

  • 1 1/2 c. of crushed Oreo cookies
  • 1/2 c. semi-sweet chocolate chips
  • 1/4 c. whipping cream
  • About 2 cups of shredded, sweetened coconut
  • About 1 cup of slivered almonds
  • 1 1/2 c. cold milk
  • 1 box (4 servings, 3.9 oz) instant coconut pudding
  • 1 (8 oz) container of Cool Whip (thawed in fridge)
  • 1/4 c. Wilton’s Candy Melts (to drizzle on top as decoration)

DIRECTIONS

  • Crush Oreos into fine crumbs. (I love my KitchenAid food chopper for this job!)
  • Prepare mini cheesecake pan by placing disks into the bottom of each cup.
  • Evenly divide crust mixture into all 12 cups (I used a Mini Tart Shaper to press crumbs firmly into the bottom of each cup).
  • Place semi-sweet chocolate chips and whipping cream into a small bowl and microwave in 30 second increments, stirring in between, until melted and smooth.
  • Spoon chocolate into a zip top bag, cut a tip off and evenly pipe chocolate into the center of each cup, on top of the crust.
  • Sprinkle about a tablespoon of coconut and slivered almonds into each cup

Almond Joy How-to

  • Mix cold milk with pudding on medium speed for 2 minutes. Fold in 1/2 of the Cool Whip container (the rest will be used as topping).
  • Spoon filling into a large zip top bag (and ZIP it or you might have a mess!)  Clip a corner off and pipe pudding into each cup evenly.  Try to pipe it in between the coconut and almonds so that the whole cup is filled.  I did have a little left over (which was really tasty straight out of the bag!)
  • Use a knife to smooth the tops level with the top of the pan.
  • Freeze for at least a couple of hours.
  • Allow the pan to warm just a bit before popping each dessert cup out.  Poke a finger up through the hole in the bottom of the pan and grab that Almond Joy cup by its crust.  Remove the disk from the bottom and you are ready to add topping. 
  • For topping, I just piped a little bit of the left over Cool Whip on each dessert using a decorating tip.  Then I topped it off with a little melted chocolate (Wilton’s candy melts) and a whole almond with some coconut.  You could decorate yours however you want!
  • Serve cold right away– or put them in a sealed container and freeze until you are ready to serve.

Frozen Almond Joy Cups!!My thoughts:  I love Almond Joy candy bars…I love Oreos and anything frozen….so I love these!  These were inspired by an earlier recipe, Frosty S’mores Cups.  I ran across coconut pudding in the store the other day and the wheels started turning.  I think it turned out perfectly– it’s like a coconut cream pie with Almond Joy bars mixed in. mmmmm…….!  I hope you enjoy these little treats!  

Almond Joy cups!
Do you like coconut?  We LOVE it here at Easybaked!  Click on a picture to see other recipes with this yummy ingredient:

Caramel Coconut Creme CupsCoconut Cheesecake BonbonCreamy Coconut CheesecakeLemon Drop Cookies with Coconut

Advertisements

Strawberry Lemonade Cupcakes!!!!

Posted on

Strawberry Lemonade Cupcakes!!!!

Two years ago today, I started a blog.  I had no idea it would blossom into what it is today, and no idea I would have so much fun with it!  I’ve made such great new friends, learned so much about photography and design, and loved every second of the process.

In honor of our anniversary, I chose the recipe that is (by far!) the most visited on the site and re-made it in cupcake form.  Strawberry Lemonade Cake is already on the Easybaked site twice:

Strawberry-Lemonade Layer CakeStrawberry Lemonade Birthday Cake

Strawberry Lemonade Layer Cake                       Strawberry Lemonade Birthday Cake

The Layer Cake is more like a torte, the lemonade mixture is more like a filling than a frosting.

The Birthday Cake has a lemonade frosting, and it is one of my very favorite frostings ever.  It’s soooo creamy and light.

Both recipes top the list of my most popular recipes, together they have been viewed just over 435,000 times (as of today…!)

It seemed fitting that I feature everyone’s favorite recipe to celebrate two years with all of you~ so let me present:  Strawberry Lemonade Cupcakes:

Strawberry Lemonade Cupcakes!!!!!

These are easy to make (much easier than a layer cake, in my opinion) and just the yummiest treat.  I loved the pink wrappers and the paper straws I found for these- I think they would be such a fun shower, picnic or birthday party treat!!

INGREDIENTS:

  • One box of strawberry cake mix (plus oil, water and eggs as directed on box)
  • 2- 8oz. packages of Philadelphia Cream Cheese (softened to room temp.)
  • 1 packet (0.23oz.) of Kool-Aid Lemonade
  • Yellow food coloring  (as desired for color)
  • 1- 7oz. container Jet-Puffed Marshmallow Creme
  • 1/3 c. powdered sugar
  • 8 oz. Cool Whip Topping
  • Confetti sprinkles and paper straws to decorate as desired

DIRECTIONS:

  • Make cake according to box and bake in 24 cupcake liners placed in cupcake tins, as directed.  Cool completely.
  • In a mixing bowl, cream together cream cheese, lemonade and yellow food coloring until smooth.
  • Beat marshmallow creme and powdered sugar into cream cheese mixture and then fold in Cool Whip until completely smooth.  
  • Spoon frosting into a zip top bag that has a piping tip inserted into one corner (I used a Wilton 1M star tip).
  • Pipe frosting on tops of each cupcake- you can be generous, as this recipe makes a lot of frosting and the frosting is so light and fluffy.
  • Decorate as desired.
  • Refrigerate and serve chilled.  
  • Enjoy!!!!!

Strawberry Cupcakes!!!!

My thoughts:  A tried-and-true recipe in a fun new format…what’s not to love about that?!?  I’m incredibly thankful for all of YOU who visit, comment, “like”, rate and (most of all) MAKE the recipes I create!  I had no idea how much I would love hearing from complete strangers that a recipe “made my husband’s birthday perfect” or “made all the kids at the party laugh”.  When I hear how happy a recipe makes you and your family it literally makes my day…and fuels my desire to bake and share more!  Here’s to another year of Easybaked recipes!  Enjoy!  ~r

Strawberry Lemonade Cupcakes Front and Back

06-13-14 Did you know, that this recipe is now available in a set of adorable note cards? With a picture of these cupcakes on the front, the recipe on the back, and lots of space inside to write a note, these are a PERFECT little gift!  Why send just a card, when you can send the gift of a recipe as well?!?  Click here for more information and to order.

Strawberry Lemonade Cupcakes !!!!

A year of easybaked recipes.....

Such a fun year….check out our photo gallery for these and other yummy treats!

Easter Mini-Cheesecakes

Posted on

Easter Cheesecake Cups

These colorful mini-cheesecakes are made with malted milk ball eggs and have a sugar cookie crust…yum!

I love seasonal candy.  I love Cadbury eggs at Easter and Tim Tams at Christmas and conversation hearts at Valentines Day….but the Whopper brand malted milk ball eggs are the best.  Did any of you use the outside shell as colorful “lipstick” as a kid?  So fun!  Crunch them up in a whipped cheesecake and put them in a fun Mini Cheesecake Pan for a dessert that will make everyone smile!

INGREDIENTS: (makes 12 mini cheesecakes)

  • One Nestle Sugar Cookie Dough Bar (the refrigerated dough that is scored into 24 squares)
  • 8 oz. of Philadelphia Cream Cheese (softened)
  • 1/3 c. granulated sugar
  • 2 t. vanilla
  • 1 (8 oz) container of Cool Whip
  • 2 bags (10 oz. each) of Whopper’s Robin Eggs (I used mini’s, but I’m sure the full size would work fine too.)  You could use regular Whopper candies to get the same flavors when the seasonal Robin’s Eggs are not available.

DIRECTIONS:

  • Preheat oven to 350 degrees.
  • Prepare pan by placing the metal disks into each cup (the Mini Cheesecake Pan comes with metal disks that sit at the bottom of each cup- like the bottom of a spring form pan!)
  • Break apart 1/2 of cookie dough bar.  (This recipe makes 12 cheesecakes but the bar contains 24 cookies.  You can double this recipe and make 24 cheesecakes or just make the other 12 cookies another time.)
  • Roll each cookie dough square into a ball and put it into a greased cup in the mini cheesecake pan.
  • Bake at 350 for 12-14 minutes.
  • Cool completely.
  • In a mixing bowl, cream together softened cream cheese and sugar. 
  • Add vanilla.
  • Smash one full bag of Malted Milk Chocolate Eggs.  I put them in a ziplock , placed them on a cutting board and hit them with a hammer until they were in pieces about the size of mini chocolate chips.
  • Fold about 2/3 of Cool Whip and  the one bag of smashed eggs into the cream cheese mixture.
  • Spoon cheesecake mixture into a large zip-top bag.  Clip a large piece of one corner off and pipe filling evenly over each cooled cookie crust.
  • Use a knife or spatula to smooth tops of cheesecakes flat across top of pan.
  • Freeze for about 3-4 hours (or overnight)
  • Remove from freezer, pop cheesecakes out by pushing up on the bottom of each cup. (This took a little practice for me- you have to push it up high enough to grab it by the cookie part.)
  • Remove the metal disk from the crust.
  • Pipe remaining 1/3 of Cool Whip on top of each cheesecake and decorate with  malted milk chocolate eggs as desired
  • Keep refrigerated until serving.

Easter Cheesecake Cups

My thoughts:  These are a yummy, colorful and fun Easter treat!  They go together fast too- which is always a bonus for me.  You can make these in a muffin tin, if you don’t want to invest in the mini-cheesecake pan- but mine has been a great addition to my kitchen- so many fun things to make in it!!!  Hope you enjoy these fun little treats!!!  ~r

Easter Cheesecake Cups!!

Other Easter ideas from Easybaked (click on an image to get the recipe):

Chocolate Easter Eggs with Peanut Butter FillingEasy Easter cut out cookiesOreo pops!!!!!Raspberry Confetti Kisses

Other ways to use your Mini Cheesecake Pan:

frozen s'more cupsMini Pineapple Upside Down CakesMini chocolate chip cookie cheesecakesMini Cookie Dough Cheesecake

Chocolate Strawberry Layer Cake!

Posted on

Chocolate Strawberry layer cake
Such an easy and refreshing dessert!  If you need something beautiful but quick, this is your recipe!

INGREDIENTS:

  • One boxed chocolate cake mix (with water, oil and eggs to make according to package)
  • One (8 oz) container of Cool Whip
  • One (7 oz) container of Jet Puffed Marshmallow fluff
  • One tub of ready-made chocolate frosting
  • About 25 ripe strawberries.

DIRECTIONS:

  • Make cake according to box and bake in 2-  8 or 9 inch round pans.
  • Cool cakes, trim off tops to level each cake and cut each cake into two layers
  • Mix Cool Whip and marshmallow fluff together until smooth.
  • Spoon frosting into bowl and heat for about 30 seconds in microwave.  Stir.  It should be a hot fudge consistency.
  • Wash and slice strawberries lengthwise (I used an egg slicer to make this easier).

Chocolate stawberry layer cake

  • Place one layer of cake on serving plate.  Spread with a bit of melted frosting and a bit of the cream mixture.
  • Place strawberries along the edge with points facing out.  Use small pieces to fill in the middle.

Chocolate strawberry layer cake

  • Do this with each layer and then top final layer with remaining cream and frosting.
  • Decorate as desired.
  • Keep refrigerated until serving.


Strawberry layer cakeMy thoughts:  I miss summer.  I’ve been craving strawberries and this yummy cake did the trick!  It is easy and delicious and you’ll impress everyone you serve it to!  Enjoy!!!  ~r

Other strawberry desserts you’ll love ~ click on the image to get to the recipe:

Chocolate Covered Strawberry CheesecakeStrawberry-Lemonade CakeStrawberry Cookies with Sweet Tart FrostingChocolate covered strawberry Cake roll!!

Frosty Pudding Pops

Posted on

Finish off the hot days of August with these creamy popsicles made with pudding!

INGREDIENTS:

  • 1 box (4 servings, 3.9 oz)instant chocolate pudding
  • 1 box (4 servings, 3.9 oz)instant vanilla pudding
  • 3 cups of cold milk (divided)
  • 1 (8oz) container of Cool Whip topping (divided)
  • 12-14 popsicle or sucker sticks
  • 12-14 (3oz) paper disposable cups

DIRECTIONS:

  • Empty vanilla pudding into a mixing bowl and add 1 1/2c. of cold milk.
  • Beat on medium speed for 2 minutes.
  • Add 1/2 of Cool Whip to pudding and mix well.
  • Repeat this process with the chocolate pudding.
  • Place each mixture into separate  large zip-top bags and seal.
  • Clip a corner off of each bag and squeeze into cup in layers (tap cup on counter to flatten each layer before adding the next)
  • Freeze overnight.
  • Clip into the top of each cup with scissors and tear/peel cup away from frozen pudding pop.  
  • Serve and ENJOY!

My thoughts:  These are so easy to make and so yummy to eat!  I love how rich and creamy they are.  You could use any flavor of pudding.  My next batch will be chocolate with coconut!  Enjoy!!!

Mini Heath Bar Crunch Cakes

Posted on


These mini Chocolate cakes are filled with a creamy Heath Bar filling and covered in a chocolate glaze.

A few weeks ago I posted a Boston Cream Pie recipe using this fun little Mini Cake Pan.  Again, this recipe would work just fine as a regular cake with the cream as a filling between the layers and the glaze poured over the top– but I chose cute over practical and used these pans.  This is the second dessert I’ve done in them and they just turn out beautifully!  Here’s the recipe- it is an easy one!!!

Ingredients:

  • One chocolate cake mix (with oil, water and eggs to make according to box)
  • 2 c. Cool Whip Topping
  • 2 1/2 c. crushed Heath Bars
  • 2 c. semi sweet chocolate chips
  • 1 c. unsalted butter
  • 1 T. corn syrup

Directions:

  • Make glaze 1st:  Melt together chocolate chips, butter and corn syrup.   Place in fridge for at least one hour
  • Preheat oven to 350 degrees
  • Make cake mix according to box
  • Spoon  about 1/2 c. of batter into each Mini Cake Pan
  • Place on cookie sheet and bake at 350 degrees for 18-20 minutes
  • Tip baked cakes on to a cake rack and cool completely.
  • Repeat this process (one cake mix will make 4-5 complete cakes)
  • To make filling, combine Heath bars with Cool Whip topping.
  • Spoon filling in the cavity in each cake.

    • Tip one cake layer on to a second (keeping the fillings in the middle)
    • Remove glaze (it will be pretty thick) from the fridge and frost tops and sides of each cake.
    • Reheat remaining glaze and pour over the top of each cake to make a smooth outer layer (do this on a cake rack over a cookie sheet so excess glaze can drip through).
    • Sprinkle tops of each cake with remaining crushed Heath bars.
    • Chill until glaze is hard.

My thoughts:  I’m a huge fan of heath bars and chocolate together, so this was a dream dessert in my book!  I really like how the white filling is a “surprise” when you cut into the cake.  These are VERY easy to make and put together- my only dilemma was the glaze.  I tried it with the Boston cream Pie recipe and struggled with it then, but it was SO YUMMY that I used it again here.  I didn’t get the smooth finish I was hoping for…sigh.  If any of you have a good smooth glaze that you use– please share!!!!  Enjoy!!! -r

NOTE:  This recipe will be automatically posted for me as I will be out of the country for a few weeks.  I will be unable to answer your questions or respond to your comments during this time– my apologies ahead of time!  I will catch up with all of you when I return!  -r



Strawberry Lemonade Layer Cake!!

Posted on

Moist strawberry cake layered with a rich lemonade cream filling.  Introducing summer——on a plate!

INGREDIENTS:

  • One box of strawberry cake mix (plus oil, water and eggs as directed on box)
  • 8oz. Philadelphia Cream Cheese (softened to room temp.)
  • 1 packet (0.23oz.) of Kool-Aid Lemonade
  • Yellow food coloring gel (as desired for color)
  • 2cups Jet-Puffed Marshmallow Creme
  • 8 oz. Cool Whip Topping
  • Fresh strawberries to garnish.

DIRECTIONS:

  • Make cake according to box and bake in 2- 9 inch round cake pans as directed.  Turn finished cakes over on cake racks and allow to cool completely.
  • Cream together cream cheese, lemonade and yellow food coloring until smooth.
  • Mix marshmallow creme in and then mix in Cool Whip until completely smooth.  Refrigerate until cake is cooled and cut.
  • Cut each cake layer in half.
  • Alternating layers of cake with layers of filling, assemble cake.  End with layer of filling.
  • Top with sliced strawberries.
  • Refrigerate and serve chilled.


My thoughts: YUM!!!!!  I’m a little obsessed with the filling I used in those confetti cups a few weeks back.  This lemonade filling is similar- but has more Cool Whip to make it light and fluffy.  I’ve never made a strawberry cake mix before– it is SO GOOD!  I love that this recipe uses a cake mix- it makes it a VERY easy and quick recipe that looks so fancy and fun!  I think you could drizzle some white chocolate over this and make it over-the-top fancy.  I really hope you enjoy this recipe— I’ve gotta have a piece –ready….set….GO!


Want to see more pictures of this cake done as a birthday cake?  The filling is made just a little thicker so that the entire cake can be frosted.  Just click here.  Enjoy!

 4-17-12: I love it when people try recipes I’ve posted and take pictures of the process- check out how “Don’t fight the Apple” made this recipe into yummy jar cakes to send to her boyfriend overseas!  Great idea!!

4-23-12: Or check out the tips and beautiful photos taken at Jam Hands.

Try some other fun strawberry desserts at Easybaked~ just click on an image to be taken to the recipe!

Strawberry layer cakeStrawberry Cookies with Sweet Tart FrostingStrawberry Lemonade Cupcakes!!!!Chocolate covered strawberry Cake roll!!

%d bloggers like this: