Tag Archives: dessert

Fudge Stripe Cookie Cups

Posted on August 22, 2014 by Ruthanne

These dark chocolate cups have a surprise inside: a crunchy little fudge stripe cookie!

I just love those fudge stripe cookies. Even when I am trying to watch my calorie intake, I get the little 100 calorie packs as a treat. They are just soooo yummy! Those little mini cookies were the inspiration for these cookie cups. They fit perfectly inside, and make for a wonderful surprise when you bite into one!

So much fun! Best use of diet food EVER!

Here’s how we made them: (for a printable recipe click here)

INGREDIENTS: (makes 44-48 mini cookie cups)

1 stick (1/2 cup) butter, softened
3/4 cup of granulated sugar
1 egg
1/2 teaspoon vanilla extract
1/3 cup of unsweetened cocoa powder
1 1/2 cups flour
1/4 teaspoon salt
1/4 teaspoon baking powder
One box of Keebler Mini Fudge Stripe cookies
One tub of vanilla frosting.
A little bit of melted chocolate to drizzle on top, if desired

DIRECTIONS:

Preheat oven to 350F degrees.
Make cookies by combining butter, sugar, egg, vanilla and cocoa powder and beating until completely combined.
Add other dry ingredients gradually, mixing with beaters until too heavy to beat. Use clean hands to knead dough into a soft ball.
Use a small cookie scoop (I used a scoop that holds 1/2 Tablespoon of batter) to portion out your dough into mini muffin tins that have been sprayed with non-stick spray.
Use a tart shaper or a wooden spoon to press the dough into a cup shape (really, the tart shaper works best for this and you will use it again- I use mine all the time!)

Bake at 350F degrees for 7 to 8 minutes and remove from oven.
Press centers in a second time with the tart shaper and allow them to cool for just a couple of minutes.
Use a small paring knife to pop each cup out and allow them to cool completely on the counter.
Place one mini Fudge Stripe Cookie to each cup
Spoon frosting into a small bowl and microwave for 20-30 seconds, until soft. Stir until smooth.
Spoon frosting into a sturdy zip-top bag and clip a corner off. Pipe frosting over cookie to the top of each cup

Pipe chocolate stripes on top to decorate.
Allow frosting to firm up.
Enjoy!

My thoughts: These are SO easy to make and such cute little desserts. I’m addicted to desserts that surprise you when you bite into them- and these do just that! I hope you enjoy making and sharing these fun little treats! Enjoy!! ~r

Other cookie cup dessert recipes:

9 Comments

Posted in Cookie Cups, Cookies and tagged cookie cups, cookies, creative, dark chocolate, dessert, food, fudge, fudge stripe cookies, idea, mini dessert, party, recipe, sweets, unique, vanilla frosting. Bookmark the permalink.

Kool Aid Pie!

Posted on August 15, 2014 by Ruthanne

With a fruit cereal crust and sweet, creamy Kool Aid filling, this cake will have you and every child in your life asking for seconds!

This recipe is made in a springform pan- like a cheesecake. The crust is made of crushed Trix Cereal and I made my filling with watermelon Kool Aid. It was perfect with the sweet crust and slightly tart filling. The cool thing? You can use ANY flavor of Kool Aid you want! Blue Raspberry, Green Apple, Cherry, Grape, Strawberry….ANYTHING!

So. Much. Fun!!!!!!!!!

Here’s how we made it: (for a printable recipe, click here)

INGREDIENTS:

6 cups of Trix Cereal (crushed into about 3 cups)
1 stick (1/2 cup) butter (melted)
3 Tablespoons of sugar
1 package (8 oz) of Philadelphia Cream Cheese (softened to room temperature)
1 packet of Kool Aid drink mix (any flavor~ if you use a lemonade, add it to taste, as it will be more tart than the other flavors)
1 (13 oz) jar of Jet-Puffed Marshmallow Creme
1 tub (8 oz) of Cool Whip (thawed in refrigerator)

DIRECTIONS:

Preheat oven to 350F degrees
In a large mixing bowl, combine crushed cereal, sugar and melted butter. Mix until well- combined,
Press into an un-greased, 8″ springform pan, pressing crumbs up sides and into bottom.
Bake at 350F degrees for 15-18 minutes.
Leave sides on pan, and cool completely.

Make filling by creaming together the cream cheese with the Kool Aid. Add Kool Aid according to how much flavor, color and tartness you enjoy. I added the whole packet, and YUM!
Mix in the entire container of Marshmallow Creme and blend well.
Fold in 1/2 of the Cool Whip until well blended.
Carefully spoon filling into cooled cereal crust, and very gently (as to not pick up crumbs of cereal), spread it to the edges.
Spoon remaining Cool Whip on top.
Store chilled, and just before serving remove sides of pan, and sprinkle extra cereal on top.

My thoughts: The only thing even a tiny bit hard about this recipe is pressing that crust into a springform pan. The rest is just mixing and pouring. So easy- but such a pretty and fun dessert. The watermelon version I made got RAVE reviews and it was gone in one evening. Almost everyone had seconds! I wasn’t sure how well the watermelon flavor would go over, but it was so refreshing! I loved it! I hope you get a chance to try this easy summer recipe! Enjoy!!! ~r

More recipes that kids will love:

13 Comments

Posted in Cakes, Pies and tagged cake, cereal, cereal crust, cool whip, dessert, fun, idea, kids, kool-aid, party, philadelphia cream cheese, pie, recipe, springform pan, summer, Trix cereal. Bookmark the permalink.

Butterscotch Ice Cream Towers

Posted on August 1, 2014 by Ruthanne

These beautiful, stacked desserts have layers of ice cream sandwich and a creamy butterscotch filling. Topped with melted chocolate, they make a fun and elegant summer dessert!

I’ve been craving ice cream sandwiches. These little desserts were a combination of that craving and an extra box of butterscotch pudding in my cupboard. I love how they turned out! They require some hands-on time and an overnight in the freezer, so they aren’t a last minute idea- but I think the extra time is worth it!! The end result is pretty and SO yummy! Here’s the recipe:

INGREDIENTS: (printable recipe here)

One box of 12 ice cream sandwiches
1 (3.4 oz) package of Jell-O Instant Butterscotch pudding mix
1 1/2 cups of cold milk
1 tub of Cool Whip topping
1 cup of chocolate chips
6 tablespoons of butter

DIRECTIONS:

Make butterscotch filling first, and freeze overnight
In a large bowl, beat together milk and pudding mix on high for 3 to 4 minutes until thick.
Fold in 1/2 of the container of Cool Whip topping
Put parchment paper in a small (I used a 9×9 square) pan, and spread pudding mixture evenly into container.
Freeze overnight.
To assemble, use a fluted square (I used a 2″ inch square) cookie cutter to cut ice cream sandwiches. I got 2 squares from each sandwich. Return to freezer after cutting.

Remove pudding mixture from freezer, lift out of pan using edges of parchment paper, and lay on a clean counter.
Cut squares using the same cookie cutter (dip in warm water between cuts, if it becomes sticky), return to freezer as you cut them.
Assemble no more than one or 2 hours before serving, and keep frozen.
Melt chocolate chips and butter together in the microwave in 30 second increments, stirring in between, until melted and smooth.
Place an ice cream sandwich square on a plate, top with butterscotch filling square, top with a second ice cream sandwich square.
Drizzle with melted chocolate (and I added a few butterscotch chips).
Return to freezer and keep frozen until serving.

My thoughts: These are the most spectacular dessert to serve (you should have heard the oohhh’s and ahhh’s!), and the most awkward dessert to eat. The kids figured out that you need to just pick these up and eat them with your fingers! I allowed mine to melt just a touch, and then it was perfect with a fork! The flavors are so yummy! Butterscotch and chocolate? Yes, please!!!! Enjoy! ~r

Other yummy frozen treats:

7 Comments

Posted in Frozen desserts and tagged best, butterscotch, chocolate, cool whip, creative, dessert, fancy, frozen, ice cream, ice cream sandwich, pudding, recipe, summer, treat. Bookmark the permalink.

Piña Colada Cupcakes!

Posted on July 25, 2014 by Ruthanne

These pineapple cupcakes are full of coconut and rum flavored happiness. A perfect pool party treat!

Aren’t these just the cutest little things? I love the flavor combination of coconut and pineapple, it is such a refreshing taste! The light whipped frosting on these, combined with the crunch of toasted coconut makes them such a delicious summer treat! I even added a cute little edible coconut drink topper that I found on Party Pinchers. So. much. fun!!!!

INGREDIENTS: (printable recipe here)

1 boxed pineapple cake mix (I used Duncan Hines), plus water, oil and eggs to make according to box directions.
5 cups of shredded, sweetened coconut
3 teaspoons of rum flavoring (divided)
2 teaspoons of coconut flavoring
2 sticks (1 cup) salted butter (softened to room temperature)
2 sticks (1 cup) of unsalted butter (softened to room temperature)
3 cups of powdered sugar
Decorations (as desired)

DIRECTIONS:

Preheat oven to 325F degrees
Spread 5 cups of coconut out on a large baking sheet that has edges.
Toast in 5 minute increments, stirring with a big spoon to evenly toast (It usually takes me about 20 minutes)
Allow coconut to cool, then place in a large zip-top bag, and crush into smaller pieces.
Make cake mix according to directions on box, and after it is made, add one cup of crushed, toasted coconut and mix completely into batter.
Add 2 teaspoons of rum flavoring and stir completely into batter.
Divide batter evenly into 24 cupcake liners placed into tins.
Bake according to package directions and cool completely.
To make frosting, place butters, coconut flavoring, remaining rum flavoring, and powdered sugar into a large mixing bowl and beat on high for 3 or 4 minutes until very light and fluffy. Add one cup of crushed, toasted coconut and stir until well blended.
Use a spoon or a cookie scoop to place a rounded scoop of frosting on the top of each cupcake.
Place the rest of the crushed coconut into a small bowl, and turn each cupcake upside down into it, pressing coconut into the top and sides of each scoop of frosting.
Decorate as desired. I found these cute little edible “coconut cups” on a site called Party Pinching, and I couldn’t resist making them for my pina colada cupcakes! You just cut the tops off of a Whoppers malted milk ball, put a dab of melted white chocolate and add little flower sprinkles and a bit of string licorice. FUN!

My thoughts: I really thought these captured the flavors of coconut and pineapple in a perfect combination. I loved the little crunchy bits of coconut in the cake and frosting. These are such a festive cupcake and make a perfect refreshing summer or vacation dessert for all ages!
Other fun cupcake recipes:

22 Comments

Posted in Cupcakes and tagged baking, buttercream frosting, coconut, cupcakes, dessert, luau, party, pina colada, pineapple, recipe, rum, summer, toasted coconut, whopper drink cups. Bookmark the permalink.

Triple Chocolate Truffle Cups

Posted on July 11, 2014 by Ruthanne

Delicious dark chocolate cookie cups filled with melted milk chocolate and a white chocolate truffle. Yum.

I love little mini desserts. I used to work for a hospital and they would have a big, fancy Christmas party every year. My favorite part was all the adorable little desserts at the end. You can try like 8 of them for the calorie price of one big dessert!

This is an adorable (easy to make!) mini dessert. Perfect for showers, receptions, tea parties and any occasion that calls for a little bit of “fancy” dessert.

The cookie cups use my favorite chocolate cut-out cookie recipe (pressed into a cup!), melted chocolate and a Lindt White Chocolate Truffle. Quick, easy, and delicious!

Here’s the recipe: (printable version)

INGREDIENTS: (makes about 48 mini desserts)

1 stick (1/2 cup) butter, softened
3/4 cup of granulated sugar
1 egg
1/2 teaspoon vanilla extract
1/3 cup of unsweetened cocoa powder
1 1/2 cups flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1 bag of Wilton’s milk chocolate Candy Melts (if you want to melt higher end chocolate for this, feel free!)
Approximately 48 Lindt White Chocolate Truffles (Walmart has them in large boxes of 60, for a reasonable price)

DIRECTIONS:

Preheat oven to 350F degrees.
Make cookies by combining butter, sugar, egg, vanilla and cocoa powder and beating until completely combined.
Add other dry ingredients gradually, mixing with beaters until too heavy to beat. Use clean hands to knead dough into a soft ball.
Use a small cookie scoop (I used a scoop that holds 1/2 Tablespoon of batter) to portion out your dough into mini muffin tins that have been sprayed with non-stick spray.
Use a tart shaper or a wooden spoon to press the dough into a cup shape (really, the tart shaper works best for this and you will use it again- I use mine all the time!)

Bake at 350F degrees for 7 to 8 minutes and remove from oven.
Press centers in a second time with the tart shaper and allow them to cool for just a couple of minutes.
Use a small paring knife to pop each cup out and allow them to cool completely on the counter.
Melt candy melts in a microwave safe bowl, in the microwave, in 30 second increments, stirring in between until melted and smooth.
Pour melted chocolate into a sturdy zip-top bag. Zip it closed and clip a corner off.
Unwrap all of your Lindt truffles.
Carefully pipe warm chocolate into each cookie cup, filling each one about half way.
Gently press a truffle into the center of each chocolate-filled cup, allowing the warm chocolate to squeeze up around the edges (yum!)
Drizzle any left-over chocolate over the tops of the mini-desserts and allow them to cool and harden completely.
Enjoy!!!

My thoughts: Well, you can see for yourself what happens when you bite into this little dessert. Pure deliciousness!!!! Those truffles are so good. Mine got a little melted before I cut one in half– but all that soft white chocolate….!!! They make this dessert a touch pricey- but they are SO worth the cost! If you want to make a smaller batch just cut the cookie recipe in half. I hope you get a chance to try these- I am filing this recipe away for the next time I need something little for favors or a mini dessert table. These are perfect for both! Enjoy!!!! ~r

Other mini desserts you might enjoy:

14 Comments

Posted in Candy, Cookie Cups, Cookies and tagged chocolate, cookie cups, cookies, creative dessert, dark chocolate, dessert, fancy dessert, food, Lindt truffles, milk chocolate, mini dessert, recipe, truffles, white chocolate. Bookmark the permalink.

Root Beer Float Cupcakes!

Posted on July 4, 2014 by Ruthanne

These cupcakes capture all the summer flavors of a root beer float~ all you need is a frosty mug!

People ask me a lot about if I would ever open a bakery, and I always say no. I can’t imagine making hundreds of the same thing every day. My favorite part of baking is the process of creating something new.

I thought about this recipe for a long time. I wanted root beer in the cupcake and root beer in the frosting, but how to create that “scoop of ice cream” flavor without actually using ice cream? I sometimes cheat in my photos by using scoops of frozen cool whip instead of ice cream. It melts slower and keeps a scoop shape longer under the heat of my photography lights. I decided to try Cool Whip as my scoop of ice cream for these cupcakes.

Oh my. If I could jump up and down and point giant neon arrows toward this cupcake recipe I would. These are so, sooooooooooo good. You need to make these!!! They even use a cake mix, so they aren’t horribly complicated. That Cool Whip…with the root beer buttercream…. perfect.

Here’s the recipe: (printable version)

INGREDIENTS: (makes 24-26 cupcakes)

One boxed white cake mix, plus water, oil and eggs to make according to package.
1 cup of root beer
5 teaspoons of root beer concentrate (divided)
1 stick (1/2 cup) of salted butter (softened)
1 stick (1/2 cup) of unsalted butter (softened)
1 1/2 cups of powdered sugar
2 tubs of Cool Whip (frozen)
Sprinkles and straws (optional)

DIRECTIONS:

Make white cake mix as directed on box.
After beating cake, add root beer and 3 teaspoons of root beer concentrate. Mix well until combined.
Place cupcake liners in muffin tins and fill each one only about 1/2 full (these cupcakes rise a bit higher than just a plain mix)
Bake according to package directions, remove from oven and cool completely.
Make buttercream by adding both butters, powdered sugar and 2 teaspoons of root beer concentrate to a mixing bowl and beating on high for 4-5 minutes until very light and fluffy.
Place frosting into a sturdy zip-top bag that has been fitted with a large round decorating tip in one corner.
Assemble cupcakes one at a time.
Use a medium cookie scoop and place a ball of frozen Cool Whip in the center of a cupcake.
Pipe round “bubbles” around it immediately, by squeezing the frosting out into a circle and then pulling straight out.

Only have one container of Cool Whip out at a time, and if it starts to get soft, switch it back into the freezer to harden up.
Keep these chilled until you serve them.
Just before serving, add some sprinkles and a straw for a root beer float feel!
Enjoy!!

My thoughts: Such a fun summer dessert. It is actually very light and not too sweet because a lot of the topping is just Cool Whip. I was really happy with how this experiment came out and I can’t wait to make them again! Enjoy!!!!!

Our very first cookbook is available for purchase this week!!! Check it out in our new “Store” tab. You can also find our greeting cards from Warner Press and our fun new recipe notecards distributed by Trifle Recipe Cards there.

These aren’t our first cupcakes that recreate a yummy beverage! Try these other fun recipes:

20 Comments

Posted in Cupcakes and tagged baking, butter cream frosting, cake mix, cool whip, creative cupcakes, cupcakes, dessert, paper straws, party, recipe, root beer, root beer float, summer cupcakes, unique. Bookmark the permalink.

American Flag Oreo Pops

Posted on June 27, 2014 by Ruthanne

Put a little red white and blue on your Oreos and celebrate the Fourth of July!

These are an easy treat that will make you (and everyone else) smile. Plus there’s an Oreo inside- perfect!

I’ve said it before, and I will say it again– I’m addicted to Oreo Pops. Most of you know that I’m living in Arizona for eight months with the Navajo. I love it here, and the Navajo people are incredibly gracious about sharing life with me and teaching me all about their culture and traditions. I had a hard time a couple of weeks ago though. A puppy that I recently took in became very ill and the vet diagnosed her with parvovirus, a deadly disease that can be prevented with puppy vaccinations. Most people here cannot afford to vaccinate (or spay and neuter) their dogs, so this puppy and all of her litter mates had to be put down.

Oreo…

So. Incredibly. Sad. My little puppy was named Oreo, for her adorable black and white Oreo markings.

One of my friends here suggested we sell things at a local flea market this week, and I decided to make 100 Oreo Pops in a variety of forms to make money to help spay and neuter Oreo’s parents, and to vaccinate other puppies in the area.

I made ALL SORTS of Oreo pops, and these were one of my “new” designs. I love how patriotic they are!

So, in honor of this wonderful, beautiful country that we all call home….Oreo Pops- in Red, White and Blue!!!

Here’s the recipe: (printable version)

INGREDIENTS:

One box of Double Stuff Oreos
One bag of Wilton’s candy melts in Red
One bag of Wilton’s candy melts in Blue
One jar of flower sprinkles (the white ones look like stars…?)
24 lollipop sticks

DIRECTIONS: (Need a visual? Click here.)

Carefully twist apart all of the Oreo cookies
Using one of the lollipop sticks, make an indentation in the white filling of each cookie.
Melt the Red Candy Melts in the microwave in 30 second increments, stirring until completely melted and smooth.
Dip the end of one stick into the melted red chocolate, drizzle a little in the center of the white cookie filling and then gently press it into the indentation made.
Place the top of the cookie back on and allow red chocolate to harden (10 minutes or so), cementing the cookie back together with a stick inside.
Holding the stick, lower the entire Oreo into the bowl of melted red chocolate, spooning it over the top and sides to cover it completely.
Allow the excess red chocolate to drain off and gently place covered Oreo on a piece of parchment paper to harden and cool completely
Melt Blue candy melts in the same manner that you melted the red.
Allow the candy melts to cool just a bit before dipping (so that it doesn’t melt the red candy underneath).
Spoon a bit of blue chocolate over just the top end of the Oreo. Tap to drain away excess blue chocolate and wipe back across a clean paper towel to remove any drips or splatter of blue.
Place on a clean piece of parchment paper to cool, and immediately place a few white “stars” on the blue.
Allow pop to harden completely.
Remove from paper and serve- or place in a small treat bag, tied with pretty ribbon.
Enjoy!

My thoughts: These are easy and fun to put together, and just so CUTE! Happy Fourth of July!!!!! ~r

Other fun (and very patriotic!) desserts to try here at Easybaked:

14 Comments

Posted in Candy, Cookies, Uncategorized and tagged american flag, baking, candy, cookies, dessert, fourth of July, fun dessert ideas, Labor day, Memorial day, oreo pops, Oreos, recipe, red white and blue dessert, sprinkles, Wiltons candy Melts. Bookmark the permalink.

Gone Fishing Oreo Pops!

Posted on June 13, 2014 by Ruthanne

These adorable Goldfish Oreo Pops are as tasty as they are cute! A little salty, a little sweet. Perfect, and just in time for Father’s Day!

We had fun announcing our new recipe cards to you this morning!!! Here’s another big Friday surprise!

A few weeks ago I told you all that I had big news to share~ well, today I’d like to announce the publication of my first cookbook! Many of you have asked about if and when I would publish a cookbook, and last fall I was asked by Warner Press Publishing to write a cookbook devotional for kids. This isn’t a traditional cookbook (sorry to those of you hoping for that!) but I am SO excited about this project! I will include more about it at the end of this post.

This is one of the recipes featured in the cookbook. It’s a fun hands-on project for kids to do with parents, grandparents or Sunday school teachers. In the book, it includes a devotional about being “fishers of men” to do after the treats are made.

You know how I am about Oreo Pops. Addicted.

These are really fun and the salty crackers are AMAZING with the sweet cookies!

Here’s the recipe: (printable version)

INGREDIENTS:

One package of Double Stuff Oreos
2 (12 oz.) bags of Wiltons Candy Melts in light blue
1 (12 oz.) bag of Wiltons Candy Melts in white (optional)
24 Lollipop sticks
24 goldfish crackers
¼ c. brown sugar
Small pearl decorating sprinkles
Small treat bags and ribbon, if you want to package them up to give away.

DIRECTIONS: (Need a little visual help? Click here.)

Carefully twist apart all Oreo cookies. Do this slowly and gently- and expect that some will break.
Melt about ½ cup white candy melts using a microwave-safe bowl in the microwave in 30 second increments, stirring between until completely melted and smooth.

Note: I use white to match the white Oreo filling, if you aren’t particular about the inside of your Oreo being blue, you can just melt a little of the blue to use inside.

Use a lollipop stick to make an indentation in the white filling of an Oreo.
Dip the end of the stick into the candy melts, spread a little on top of the white filling and then press the stick into the indentation.
Place the top of the Oreo back on and allow the candy melts to harden and cement the cookie back together with the stick inside.
While you wait, melt your blue candy melts in the same manner as you melted the white, stirring until completely smooth.
Once the cookies are firmly hardened back together, pick one up (using the stick) and dip it into the bowl of blue candy melts.
Spoon candy melts over the top and sides.
Gently lift the Oreo out of the candy melts, and tap the stick on the side of the bowl to allow the excess melts to drip off.
Slide the bottom of the Oreo against the edge of the bowl to remove excess candy melts.
Gently set the coated Oreo on clean parchment or wax paper.
Immediately, set a goldfish in the center of the cookie, sprinkle brown sugar at the bottom, and place little pearl “bubbles” over the goldfish. Use my photos to help you with decorating.
Do this with each cookie and then allow them to harden completely.
Serve as-is, or package up for giving away by sliding each cookie into a little treat bag and tying with a ribbon.

My thoughts: I will forever be presenting you with new Oreo Pop ideas. I love them. These just make me smile. ~Enjoy!!!!!

Now, about this cookbook… 🙂

It is a little surreal to see my name as an author of a book- and SO exciting! Two of my biggest passions are my love of God and my love of baking, and this cookbook combines them both! I’m traveling to Atlanta in a week to attend the ICRS convention and debut the book. It will be available to purchase on the 1st of July.

This is a book that brings truths from the Bible into the kitchen- it is such a perfect book for parents, grandparents, Sunday School teachers and other mentors to use with kids. I’ve done several recipes with kids here on the Navajo Nation and we have had SO much fun. I still hear kids talking about the lessons they learned during those times in the kitchen. Even the boys had fun~ with recipes about ugly cookies and rabbit poop, there’s lots of laughter!

To pre-order the book on Amazon, just click here. To order on Warner Press, see a demo video, or learn how to promote this at your church, visit:

http://warnerpress.org/books/lifeissweet/.

We are also opening a “Store” page here on the site, to make it easy for you to find the products that feature Easybaked recipes and photography. Just check the tabs at the top of the site!

When I started this blog 3 years ago I would never have guessed how many opportunities would come from it. I’m so thankful to each of you for being a part of this community, and so thankful to God for opening up opportunities I couldn’t have even imagined existed for me!

Now go make fish cookies! {hugs} ~r

14 Comments

Posted in Candy, Cookies and tagged beach party, Bible lessons, cookbook, cookbook for kids, dessert, devotions for kids, Fisher of men, food, goldfish crackers, kids recipe, oreo, oreo pops, recipe. Bookmark the permalink.

Hole in One Cupcakes!!

Posted on June 6, 2014 by Ruthanne

What do you get if you cut a hole in a cupcake and fill it with a Lindt white chocolate truffle? A perfect Father’s Day treat!!!

These are guaranteed to make any golf-loving Father smile on his special day! This one’s for you dad! I can’t wait to see you in 2 weeks and go “golfing” (aka losing cute golf balls in ponds).

How is such incredible cuteness created, you ask? EASY! Make a chocolate cupcake, cut a hole in the top, and pop a Lindt white chocolate truffle inside!

How fun and easy is that? Here are the details (Printable recipe)

INGREDIENTS:

One boxed chocolate cake mix (plus oil, water and eggs to make according to package)
One tub of white frosting
One container (about 1 cup) of green sugar sprinkles
24 Lindt White chocolate Truffles (I got 2 (5.1oz) bags that each had 12 truffles)

DIRECTIONS:

Make cake according to package and divide evenly into 24 cupcake liners placed in muffin tins.
Bake according to package.
Use a cupcake corer or a small knife (use a corer to get that perfectly round cut!) to cut a hole in the center of each cupcake.
Use a knife to carefully frost the top of each cupcake around the hole.
Press top of frosted cupcake into green sugar to coat it.
Place a truffle into “hole”.

Place a flag in each cupcake- you can print these on heavy paper and use double-sided tape to secure them to toothpicks. Here are 2 files- Happy Father’s Day, and Blank (write your own message) flags.

Click on a picture to be taken to the printable pdf:

My thoughts: I’ve used a cupcake corer on so many cupcakes to add fillings, and the last time I did it, this idea popped into my head! I wasn’t sure how it would turn out, but as soon as I coated my 1st cupcake in that green sugar I knew it would be perfect! Happy Father’s Day to all the dads out there- especially mine!!!!

Want another reason to get a cupcake corer? Here’s four……..

15 Comments

Posted in Cupcakes and tagged baking, best, chocolate, creative, creative cupcakes, cupcake flags, cupcake ideas, cupcakes, cupcakes for dad, dessert, DIY, Father's Day, food, free printable, golf, Golf cupcakes, hole in one, Lindt truffles, recipe, white chocolate. Bookmark the permalink.

BBQ Cupcakes!!!

Posted on May 31, 2014 by Ruthanne

These chocolate cupcakes are topped with all the fixings for a grill out! A perfect treat for Father’s Day or even a tailgate party (and as a Packer fan, I have lots of experience with those fun events!!!)

My dad is the best at grilling things. Some of my favorite times are our family cookouts with dad at the grill. I guess that’s why I smiled when I saw these on Pinterest the other day. There are a ton of variations on these- they are all over the web. There are steaks and burgers made out of caramels and candy bars. There are shish-kabobs made out of Dots candy and Starburst. I even saw goldfish crackers on the “grill”! LOVE IT!

I stayed with Hot Tamales as little hot dogs, and they make me smile. These are easy and fun, fun, FUN!!

Want to know how to make them? Here’s the recipe: (printable version)

INGREDIENTS:

1 box of Hot Tamales candies (if you hate cinnamon, you can use Mike&Ikes candy, but you’ll have to pick out the cherry ones).
Black gel food coloring
1 cake mix (plus water, oil and eggs needed to make it according to the package)
1 tub of chocolate frosting
Red sugar crystals

DIRECTIONS:

Make cake mix according to package and divide into 24 cupcake liners placed in muffin tins.
Bake according to package, remove from oven and cool completely.
While cake is baking, use a toothpick and black food color gel to draw grill lines on the hot tamales. I placed them on a paper towel to dry, so they wouldn’t roll.
Take about 1/3 of frosting out of tub, place it in a separate bowl, and add black food coloring gel to make the frosting black. Place this frosting into a small zip-top bag fitted with a small round decorating tip.
Once cupcakes have cooled, use a knife to frost a thin, smooth layer of the chocolate icing onto each cupcake.
Sprinkle a little red sugar in the middle of the cupcake frosting.
Pipe black frosting on in even lines to make the grill.
Set Hot Tamales on the “grill” top.
Enjoy!

My thoughts: These are SO easy to put together. Adding other grill items would increase your time commitment, but with just hotdogs, these went together fast! Of course, you can use your own favorite cupcake recipe and frosting recipe with these if you don’t want to go pre-made. I was in a hurry this week, with lots of things on my plate: BIG NEWS coming soon! So excited to tell you all what I’ve been up to! In the meantime, make yourself (and your dad!) some little cupcake grills! Enjoy!!!! ~r