RSS Feed

Tag Archives: easy

Spider Egg Cupcakes

Posted on

Spider Eggs4

These delicious little chocolate cupcakes are topped with terrifyingly cute little spiders, webs and egg sacs. A perfect Halloween treat!

There is nothing worse than finding spiders hatching somewhere in or around your house. Spiders are bad. Baby hatching spiders? Way worse. That’s what makes these fun little cupcakes so terrifying! That little egg sac? A Lindt white chocolate truffle. The spiders? Drizzled chocolate and mini M&Ms. Easy, fun and so cute that you almost start liking spiders! Almost.

Spider Eggs2Aren’t they fun??? All by themselves, on cookies, on cupcakes… so many ways you could use these.

Here’s the recipe: (printable version)

INGREDIENTS:

  • One boxed cake mix (plus water, oil and eggs to make according to package)
  • One tub of white frosting
  • 1/4 cup of Wilton’s candy melts in dark chocolate
  • 1 cup of Wilton’s candy melts in white chocolate
  • One bag of mini M&M’s (usually found by the chocolate chips)
  • Orange food coloring
  • Purple food coloring
  • 24 Lindt white chocolate truffles

DIRECTIONS:

  • Make spiders and egg sacs 1st, to give them time to harden up.
  • Melt the Wiltons dark chocolate candy melts in the microwave in 3o second increments, stirring in between until completely melted and smooth.
  • Clip a corner off a small zip top bag, and place a small round decorating tip in the corner.
  • Spoon melted chocolate into bag, and pipe spider “legs” onto parchment paper, topping each set with a brown mini M&M. Pipe spider legs directly on each Lindt Chocolate and add the M&M on top. You’ll need 24 Lindt truffles and 24 extra spiders. I made about 40, and I was glad I did because some of their legs fell off as I pulled them off the parchment paper.
  • Allow these to harden completely (you can put this in the fridge to speed this process up if needed)

Spider eggsSpider Eggs

  • Make cake mix according to package and bake in 24 cupcake liners placed in muffin tins. Cool completely.
  • Divide the frosting into two parts. Soften it a little bit (10 seconds or so) in the microwave, and color it with purple and orange food coloring.
  • (Optional) Cut a small, (the size of the Lindt Truffle) and shallow hole into the top of each cupcake.  I did this so that the truffle would settle a little “into” the cupcake rather than just perching on top. It makes frosting these a little messy with crumbs, but I liked the way it looked a little better.
  • Dip the top of each cupcake into frosting, covering the top (and inside the little “dent” on top) completely.
  • Place a spider “egg sac” on top of each cupcake.
  • Melt Wiltons White Candy Melts in the microwave in 30 second increments, stirring in between until completely melted and smooth. 
  • Place in a zip-top bag, clip a corner and drizzle liberally over the top of each cupcake in a web-like pattern.
  • Before the Candy melts firm up, place a couple of spiders on top.
  • Allow frosting and candy melts to firm up.
  • Enjoy!

SPider Eggs3

My thoughts: These are fun, easy and just a tiny bit creepy. A perfect October treat. The spiders take a little time and patience, but they can be made ahead of time and won’t hold you up when you go to make the cupcakes. I hope you have as much fun as I did with these! Enjoy!! ~r

Spider egg5

Other creepy and fun October treats you might enjoy: (click on a photo to see the recipe)

Edible Jello Earthworm CupcakesRadioactive Cupcakes filled with SLIME!Broken glass Cupcakes!!!Halloween Bundt Cake

Homemade Mallo Cups

Posted on

Mallow Cups

Dark chocolate and toasted coconut cups filled with creamy sweet marshmallow-  YUM!

Last week we featured one use for silicone baking cups, and even gave two sets of them away! This week is another idea for these cups. If you missed the story last week, I was sent a set of these silicone cups to try out as an apology for a designer that stole one of my photos and used it in the product packaging of these cups. The cups I am using are Baketown Girls Silicone Baking Cups, and can be found on Amazon.com.

I was a little doubtful about the practicality of these cups (especially when I thought of doing cupcakes in them), but I’m having fun experimenting with the possibilities! I’m sure this won’t be the last recipe on Easybaked using these silicone cups.

Have you ever had Mallo Cups?

Mallo-Cup-Wrapper-SmallDear me, they are amazing. They are considered the very 1st candy cup created, and they were one of my favorite childhood treats. They are a little hard to find these days, so I thought I’d re-create them. They are actually not very hard to make.

Mallo Cups

Here’s how we put them together. (printable recipe)

INGREDIENTS: (makes about 12 cups)

  • 2 bags of Wilton’s Candy Melts (if you want a little better chocolate, try Country Kitchen chocolate. It’s a touch more expensive, but truly better in flavor (click here). )
  • 1 cup of toasted coconut (to toast refer to instructions here)
  • One large jar (13 oz) of Jet-Puffed Marshmallow Creme

DIRECTIONS:

  • Set 12 silicone liners on a cookie sheet with edges.
  • Melt one bag of candy melts in a bowl in the microwave in 30 second increments, stirring between until smooth.
  • Spoon carefully into a large zip-top bag and seal well.
  • Clip a corner off the bag of chocolate and pipe a little chocolate (about 1 tablespoon) into each cup.
  • Tip and/or tap each cup until chocolate covers the entire bottom of the cup.
  • Refrigerate for about 5 minutes until hard.
  • Carefully spoon marshmallow into a second zip-top bag and seal well.
  • Clip a corner off this bag and pipe a dollop of marshmallow into the center of each cup- do not let it touch the sides.
  • Use bag of melted chocolate to carefully pipe chocolate all the way around each dollop of marshmallow- this seals it into the center and keeps it from leaking out. Melt more chocolate, as needed.
  • Refrigerate for about 5 minutes until chocolate is hardened.
  • Melt remaining chocolate and add finely crushed toasted coconut to it (save a bit out to sprinkle on top later if desired)
  • Spoon this mixture into a zip top bag and seal well.
  • Clip a corner and pipe chocolate/coconut evenly over each cup.
  • Sprinkle with toasted coconut, or any decorative topping you desire.
  • Chill until cup is hardened and then peel away silicone cup and enjoy!

Mallo CupsMallow Cups7Mallow Cups5

Not too difficult- and the end result is so much fun (and delicious!)

Mallow Cups2

My thoughts: These are just fun little treats to put together and they really are so yummy with the crunchy coconut and creamy marshmallow. I even made an Easter batch of them!!! I hope you get a chance to try them! Enjoy!! ~r

Easter Mallow Cups

We love to celebrate spring! Here are some other fun springtime recipes: (click on photo to see recipe)

Koolaid PieFlower Pot OreosRaspberry Lemon Cream Cups!!!Fun fondant cupcake toppers

Lucky Charms Truffles

Posted on

Lucky Charm Truffles

If you like Lucky Charms Cereal, you will love these chocolate-covered treats!

I was walking down the cereal aisle and a box of Chocolate Lucky Charms jumped into my cart and begged me to make a dessert with it.

That’s almost how it happened…! I love Lucky Charms and I adore the chocolate version. Did you know that just before St. Patrick’s Day they have a limited time version full of shamrocks and pots of gold. Too cute!

I had actually been wondering if the oft-used technique of Oreos + Cream Cheese, rolled into a ball and covered in chocolate would work with cereal. Perfect opportunity to try!

These are yummy little chocolate-y and marshmallow-y treats that are SO cute for the month of March!

Lucky Charm Truffle

Here’s how we put them together: (printable recipe)

INGREDIENTS: (makes 24-36 truffles, depending on how big you make them)

  • 4 cups of Lucky Charms Chocolate cereal (marshmallows and all)
  • 1 bar of Philadelphia Cream Cheese (at room temp)
  • 1 bag of Wilton’s candy melts (in any color you like- I used up some leftover bags in a variety of colors)

DIRECTIONS:

  • Finely crush cereal into crumbs (I used a food-chopper).
  • Combine with cream cheese until it forms a soft ball of dough.
  • Roll dough into small balls.
  • Melt candy melts in the microwave in 30 second increments, stirring between, until melted and smooth.
  • Use a fork to dip balls of cereal into the melted candy. Tap the fork on the side of the bowl to drain off excess melted candy, and slide fork along edge of bowl to remove excess.
  • Place each truffle on parchment paper to harden. Top with marshmallow bits from the cereal, or sprinkles.
  • Allow them to harden completely.

Lucky Charm Truffles

My thoughts: Aren’t they cute? They are pretty yummy too. I thought the consistency was a little weird, but once they are covered in chocolate it’s not as noticeable. I got a thumbs up from friends who tried them and kids LOVED them. Just a fun little St. Patricks Day project! Enjoy! ~r

Other yummy St. Patrick’s Day treats here on Easybaked: (click on image to see recipe)

Andes Mint CupcakesKey Lime CakeLime Soda Cupcakes!!!!Baileys Irish Cream Cupcakes

Caramel Turtle Bundt Cake

Turtle Bundt Cake

Swirls of caramel and chocolate cake, topped with caramel sauce and pecans, make this a beautiful and decadent dessert!

I love bundt cakes. They are just so pretty and fun to serve. This one is a combination of caramel and chocolate in a memorably beautiful and tasty display of yumminess!

Turtle Bundt3

This uses cake mixes and Kraft caramels, so it is a quick and easy dessert to put together, and it serves a ton of people, 14-16 at least.

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

INGREDIENTS:

  • One box of chocolate cake mix (plus water, oil and eggs to make according to box)
  • One box of caramel cake mix- I use Duncan Hines- (plus water, oil and eggs to make according to box)
  • 32 Kraft Caramels (unwrapped)
  • 1 can (14 oz.) of sweetened condensed milk
  • 1 stick (1/2 cup) of butter
  • Whole Pecans (as many as you want to sprinkle on top)
  • Mini chocolate chips (as many as you want to sprinkle on top)
  • I also added some Kraft caramel bits as sprinkles because I had them and they sounded fun- those are the little round caramel bits you see in my photos.

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • Make up both cake mixes according to package.
  • Alternate pouring them into a well-greased bundt pan. Fill the pan only 3/4 full. You will have a little cake mix left at the end, since both mixes don’t fully fit in the pan.
  • Place on a cookie sheet (just in case of overflow) and bake for 40-50 minutes. A cake tester or skewer should come out clean when cake is fully baked.
  • Allow cake to cool for 5-10 minutes in pan, and then tip onto a wire cake rack to finish cooling.
  • While cake cools, make caramel.
  • Place unwrapped caramels into a medium saucepan with sweetened condensed milk and butter.
  • Heat on medium/high, stirring constantly, until caramels are completely melted and smooth.
  • Place cake on serving plate.
  • Pour caramel sauce over the bundt cake, allowing it to run down the sides.
  • Immediately sprinkle with nuts and chocolate chips. If you wait these will not stick to the caramel as it hardens.
  • Allow topping to cool and firm up before cutting.
  • Enjoy!

Turtle Bundt5

My thoughts: This is such a moist cake, and if you aren’t a big fan of frosting this is perfect- no frosting at all- just a soft caramel. It’s a perfect fancy dessert that is so quick to make, and fun to serve!

Turtle Bundt2

One more…

Turtle BundtOther yummy caramel desserts you’ll love (just click on photo to be taken to recipe):

Caramel Fudge Brownies!!Salted Caramel Cookie Cup!!!Dulce de Leche caramel sauce form a canAlfajores- Peruvian Caramel Cookie!

Learning to make Scones

Chocolate Chip Scone4These dense, rich scones can be made with a variety of flavors, and they are SO good!

One month ago I could say that I had never even tasted a scone before, much less made one. Today I made nearly 80 of them and they are one of my new favorite treats!

About a month ago, I offered to help with a baby shower for my friend Heather. I asked if they needed help with food, thinking cake or cupcakes or fancy cookies- typical shower requests. Heather’s mom Sharla explained that they were having an English tea for Heather and could I please make scones?

Scones…? I agreed and started to read up on scones. They sounded difficult. They sounded dry and crumbly and b-o-o-o-ring…. yawn.

Apricot Scones1

I started with a basic recipe for chocolate chip scones. I won’t tell you where I got it, because it wasn’t very good. At the time, I thought it must just be how scones are supposed to be (since I’d never tasted one before). Yuck.

I was explaining my dislike for scones in a group of friends one night, and one family started protesting that they make the best scones ever. The mom (my friend Beth), got the recipe from her mother-in-law, who sold them in a tea shop she ran years ago.

It sounded promising, and Beth sent me home armed with the recipe, tips and two scone pans (I didn’t even know those existed, but I LOVE them!).

I started with Apricot White Chocolate Scones, and the rest is history. I love them. They are easier than cookies and so much yummier!

Apricot Scone

Here is how to make them: (printable recipe)

You really need to have a pastry cutter (you can cut cold butter in with a knife, but it is SO much harder). You might also want to consider a scone pan. Those links will take you to products on Amazon, and if you get them I will get like 6% of what you spend. And then I will buy a scone pan for myself. *smile* If you want, you can cut the scones and bake them on a cookie sheet too- but they aren’t quite as moist and amazing that way.

 INGREDIENTS:

  • 2 1/2 cups of all-purpose flour
  • 2 tablespoons of sugar
  • 4 teaspoons of baking powder (fresh!)
  • 1/4 teaspoon salt
  • 1 cup of dried fruit, chocolate chips, nuts, or any combination of those three
  • 1 stick (1/2 cup) of cold butter
  • 2 eggs (beaten)
  • 3/4 cup of whipping cream
  • Milk (as needed)
  • Sugar/ Cinnamon to sprinkle on top.

DIRECTIONS:

  • Preheat oven to 400 degrees F, and spray pan (or sheet) liberally with cooking spray.
  • In a large mixing bowl combine flour, sugar, baking powder, and salt.
  • Add stick of butter and cut into crumb-like pieces using the pastry cutter.
  • Add nuts or chips (if using) and toss together with dry mixture until coated.
  • In a medium mixing bowl, mix together whipping cream and eggs until well combined.
  • Add dried fruit (if using) and toss together with wet mixture until coated.
  • Make a “well” in the center of the dry ingredients and pour the wet ingredients into it.
  • Combine and then gently knead with hands until it holds together in a ball. Add milk if mixture is too dry (this is most often the case when no fruit is added). Don’t over-knead this dough (you’ll melt all those little pieces of butter with the heat of your hands!)

IMG_0122IMG_0127IMG_0128

  • If using a scone pan, set aside about 1/4 of the dough to bake in a second batch. I overfilled my pan and they rose too high (as you can see in my pictures). When I made them for the shower, I used less dough and it was perfect!
  • Press remaining dough into a square on a floured counter and cut into triangles as shown (I used a pizza cutter and a knife- both worked fine).
  • Set into pan (or on cookie sheet) and brush tops with milk. Sprinkle with sugar (I used cinnamon and sugar).
  • Bake at 400 degrees F for 12-15 minutes.

IMG_0135IMG_0137IMG_0142

  • Allow them to cool in pan for about 5 minutes and pop out with forks.
  • Enjoy!!!

Apricot Scones3

My thoughts: Goodness…this sounds complicated, doesn’t it? I thought so too, but now that I’ve made a bunch of them I really do think they are easier than cookies! Today for the shower I made 4 kinds. I added white chocolate chips and apricots to the first (I cut the dried apricots into smaller pieces using kitchen scissors).  I added dried berried (cherries, blueberries and cranberries) to the second. I added mini chocolate chips to the third, and I added Hershey’s cinnamon chips to the fourth.

DSC_0894Here’s Heather, the beautiful mom-to-be at her English tea baby shower- SO much fun!  Enjoy!!~r

Other fun shower desserts here at Easybaked (click on a photo to see the recipe):

Gender reveal cookiesOriginal Oreo pops!!!!!Cotton Candy Fizz Gender reveal cupcakes

Caramel Crisp Cookies

Posted on

Caramel Ritz Cookies

These crisp, caramel- filled cookies are absolutely delicious, can be decorated for any season and are SO easy!

These cookies have made a bigger impression on people than almost any dessert I’ve made. Everyone LOVES these! I love them too and they really are one of the easiest cookie ideas I’ve ever posted. Plus they are cute, and cute always gets bonus points in my book!

Caramel Ritz Cookies

These are made by pressing melted Rolos between Ritz crackers and then dipping them in chocolate… as easy as that! You almost don’t need a recipe, but for those of you who like having one, here you go: (printable version)

INGREDIENTS: (makes about 50 cookies)

  • One box of Ritz Crackers
  • One bag of Rolo caramel candies
  • Two bags of Wilton’s Candy Melts in dark chocolate

DIRECTIONS:

  • Unwrap all those little Rolos…this is the hardest part of this recipe….booooring!
  • Preheat oven to 350F degrees.
  • Place Ritz Crackers, bottom side up, on a cookie sheet and set one unwrapped Rolo on each one.
  • Put these into the oven and leave them for one to two minutes until the Rolo is soft enough to press flat with another cracker- I actually just kept checking until they were soft enough.
  • Remove them from the oven and use another Ritz cracker to make a little sandwich of that soft Rolo.
  • Allow these to cool completely- I put mine in the fridge for 20 minutes or so until they were nice and firm
  • Melt Candy Melts in the microwave in 30 second increments, stirring in between until they are completely melted and smooth.
  • Cover each cookie with melted chocolate and use a fork to lift the cookie up. Tap the fork against the side of the bowl to allow excess chocolate to drain off, slide bottom of cookie along edge of bowl to remove extra off bottom, and tip gently off fork and allow cookie to slide onto parchment or wax paper. Sprinkle/ decorate as desired and allow cookie to harden completely.

Caramel Rolo Ritz CookiesCaramel Ritz Cookies

If you want to skip the chocolate-dipped part, these are still a fun and yummy treat:

Caramel Rolo Ritz Cookies

My thoughts: As I said earlier, these are really yummy. I like that you can decorate them any way you want for any season- they are like Oreo pops- and you ALL know how much fun I have decorating those here! Use any color of Candy Melt, use sprinkles or drizzles….sky is the limit! My dad tried them and said, “When you put these on your blog, tell people they are the best cookies I’ve ever had.” So there you go. The best ever. Thanks dad!

Caramel Rolo Ritz CookiesOther Christmas cookie recipes you’ll have fun trying~ just click on the photo to see the recipe:

Chocolate bonbonsChristmas Cut-outsSnowman Oreo PopsChocolate Espresso Cookies!!!

Need a fun and unique gift idea? Easybaked has adorable boxed sets of notecards. They have an Easybaked dessert photo on the front and a recipe on the back! The come in a cute box and the best part? They are ON SALE for Christmas, include free shipping and the site that is hosting them offers $10 off a $50 purchase! Enjoy!!! (Click on photo for more information)

Easybaked Card sale

Jelly Bean Cookies

Posted on

Jelly Bean Cookies!!!!These cookies deliver a big Easter surprise~ jelly beans in the middle!  Pretty on the outside and sweet surprises on the inside?  These are a must-try Easter treat!

These really are just the cutest thing…but fair warning: I brought these to church and overheard the following conversation between an 8 year old and a 6 year old:

“There’s jelly beans in the middle!”
“And the cookie tastes like Play-Doh!!”
“I want another one!”

So…maybe this is a bigger hit with the under 12 set…?

I thought they tasted ok.  The cookies are very dense and full of white chocolate, but colored like Play-Doh…I can see the connection.  I really don’t like jelly beans either…so I wasn’t a very objective taste-tester.  But they are super cute…

Jelly Bean5In any case, if you are up for an adventure and you have lots of kids to entertain with something new….here’s the recipe: (printable version)

INGREDIENTS: (makes about 36 cookies)

  • One bag of Nestle white chocolate morsels.
  • One can (14oz.) of sweetened condensed milk
  • 2 teaspoons of vanilla
  • 2 cups of flour
  • Food coloring gels
  • One bag of large jelly beans (I used Brach’s Classic Jelly Bird Eggs)
  • One bag of Wilton’s white chocolate candy melts
  • Sprinkles

DIRECTIONS:

  • Carefully melt Nestle morsels in the microwave in 30 second increments, stirring between until completely melted and smooth.
  • Add sweetened condensed milk and vanilla, mixing until well combined.
  • Add flour and mix, eventually using clean hands to knead dough into a ball.
  • Divide dough into parts and knead in food color gels until you get the colors you want.
  • *Note* This dough is very oily, because of all that white chocolate.  This is ok.  Just keep a paper towel handy to wipe your hands on during this process.
  • Preheat oven to 350F degrees.
  • Take about a tablespoon of dough and roll it into a ball.  Then press it flat, lay two jelly beans on it and pull dough up around the jelly beans to cover them.  Pinch cracks and seams closed and then roll into a ball again to make it smooth.

Making jelly bean cookiesMaking Jelly Bean cookiesMaking Jelly Bean CookiesMaking Jelly Bean Cookies

  • Place on a cookie sheet that has been covered in parchment paper.  These don’t spread, so you can place cookies very close together.
  • Bake at 350F degrees for 10-12 minutes.
  • Remove from oven and slide parchment paper (cookies and all!) off the sheet and onto a counter to cool.  There will be oil from the white chocolate on the paper- this is ok.
  • After cookies have cooled completely, melt white candy melts in the microwave in 30 second increments, stirring between until completely melted and smooth.
  • Lay a fresh sheet of parchment paper on the counter, and get a clean paper towel.
  • If needed, dab the bottom of each cookie on the paper towel to remove any excess oils. Then, dip the top of the cookie into the candy melts, set on the clean parchment paper and sprinkle with decorations before the chocolate hardens.
  • Enjoy!!!

Jelly Bean Cookies!!!!

My thoughts:  I’m not sure what to say about these…I asked for honest opinions from the adults that tried them and they all said they loved them.  Then I caught one person chucking his out the back door….so much for honesty…!  If you like jelly beans (and apparently Play-Doh…) you should give these a try.  They are a little time consuming, but not difficult at all.  Who knows?  It might be a new family Easter favorite?  Or maybe just a good laugh…?  Enjoy!!!! ~r

Jelly Bean Cookies!!!

Other Easter treats I would wholeheartedly recommend:

Coconut Cupcakes!!Easy Easter cut out cookiesChocolate Easter Eggs with Peanut Butter FillingRaspberry Lemonade Truffles

%d bloggers like this: