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S’mores Cookie Cups

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S'more Cookie Cups!!

These mini graham cracker cookie cups are overflowing with soft marshmallow and chocolate~ a perfect replica of the summertime favorite~ in cookie form!!

These little cookie cups were eaten up faster than any dessert I can remember.  You simply can’t stop at one!  I guess that’s because they are made with all the ingredients used in S’mores!  The marshmallow stays soft, and the  soft chocolate layer on the inside….?  Oh my.

S'more cookie cups!

Here’s how to make them: (printable recipe)

INGREDIENTS: (makes 48 mini cups)

  • One tube of refrigerated sugar cookie dough
  • 1 cup of finely crushed graham crackers
  • 1/4 cup of heavy cream
  • 1/2 cup semi-sweet chocolate chips
  • 1  (13oz) jar of Jet-Puffed Marshmallow fluff
  • 48 Hershey Kisses (unwrapped!)

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • Place cookie dough and crushed grahams (save 2 to 3 tablespoons of crumbs to sprinkle over cups at end) in a mixing bowl and using hands, combine crushed grahams with cookie dough until completely incorporated.
  • Evenly divide dough into mini muffin tins (I used a medium cookie scoop to do this and got about 48 cookies)
  • Bake at 350F degrees for 7 to 9 minutes, until turning a light brown at edges.
  • Remove from oven and immediately press centers in using a mini tart shaper (or a wooden spoon~ although I highly recommend the tart shaper as it is a small and inexpensive tool that I love and use all the time!)
  • Allow cups to cool for 2-3 minutes and then gently run a small knife around the edges and pop the cup out of the tin.  Allow cup to completely cool on counter.
  • Place all cups on a cookie sheet (preferably one with raised edges)
  • In a small sauce pan, heat up heavy cream until just bubbling at the edges (20 seconds or so).
  • Add chocolate chips, cover and allow them to sit for 5 minutes.
  • Stir melted chips with cream until smooth (turn heat back on if needed)
  • Place chocolate sauce in a zip-top bag, clip a corner and pipe chocolate evenly into each cup.

Graham cookie cupsPiping chocolate into cookie cup

  • Fill a mug or small bowl with HOT water, and place a medium cookie scoop into it.  Shake off excess water and scoop one scoop of marshmallow fluff into each cookie cup.  Place scoop back in hot water as soon as the fluff starts to stick to the scoop.

Scoop Marshmallow into cookie cupSmores cookie cups--yum!!

  • Turn broiler on high and place entire cookiesheet full of cookies in the oven under the broiler.  WATCH the cookies– in about 30 seconds the marshmallows will start to brown.  Take the cookie cups out and immediately place a Hershey kiss on the top of each hot marshmallow top.  Sprinkle with graham crumbs (and drizzle with a little white chocolate if you like).
  • Let these sit for about an hour.  The bottom of the kiss will melt and attach to the marshmallow.
  • You can serve these warm, or at room temp.
  • Once they are cooled, you can store them in an airtight container for about a week.

S'mores cookie cups!

My thoughts~ These cookie cups were a big hit.  They really capture the flavor of a s’more and they aren’t very difficult to make.  The marshmallow fluff was a little fussy, just because it is so sticky.  I highly recommend it though- it was perfect biting into the gooey soft cream rather than an actual marshmallow.  It captured that melted marshmallow feel.  I *highly* recommend you use a cookie scoop for these.  You can get a scoop almost anywhere these days, but if you can’t find one, try ordering one at Amazon.  I hope you really enjoy making (and eating!) these yummy little treats!!! ~r

Melted Smores cup

Other cookie cup recipes you might enjoy:

Gooey filling in Seven layer cups!Fruit Loop Confetti Cups!!Caramel Coconut Creme CupsSalted Caramel Cookie Cup!!!

Baileys Irish Cream Cupcakes

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Baileys Irish Cream Cupcakes


These amazing cupcakes are made with Baileys Irish cream and topped with a Baileys buttercream frosting.  They are incredibly good–and the way I came across this recipe is quite the story!

Have you watched the TV show that’s out right now called The American Baking Competition?  The one with all of the challenges each week– breads, cakes, pies…?  I love it.  Aaaaand…I auditioned for it last fall.  I’m actually not one of those “I wanna be on TV” people, but I am one of those “that sounds like a crazy fun adventure, let’s do it!” people.  In 2002, my coworkers dared me to audition for The Weakest Link game show and they picked me– I’d never actually seen the show which made things a little awkward at first…lol!  So auditioning for a cooking show?  Why not??

I know you are dying to know how these cupcakes are made, so I will save my story-telling for later, but long story short– I met a ton of wonderful bakers at the audition and one of them was Lauren Shilt.  She brought these Baileys cupcakes to her audition and gave me an extra.  I fell in love with this cupcake!  It is so dense and moist and rich….so I begged for the recipe and Lauren kindly obliged.

Baileys Irish Cream Cupcakes
Here you have it… Baileys Cupcakes: (printer friendly recipe)

INGREDIENTS: (makes 30-36 cupcakes)

Cupcakes:

  • 2 1/2 cups cake flour
  • 3 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 1 teaspoon of cinnamon
  • 1 1/2 cups granulated sugar (use super fine sugar, if you can find it!)
  • 3/4 cups unsalted butter room temp.
  • 3 eggs room temp.
  • 3 teaspoons of vanilla
  • 1 cup Bailey’s Irish Cream (separated, 1/2 cup for the cakes, 1/2 cup to pour over the cakes after they have been baked)

Buttercream Frosting:

  • 2 sticks (1 cup) salted butter, room temp.
  • 2 sticks (1 cup) unsalted butter, room temp.
  • 3 cups of powdered sugar
  • 1 tsp cinnamon
  • 1/4 to 1/2 cup Baileys Irish Cream-enough to get the frosting to the desired flavor and consistency.

For the Chocolate Ganache to drizzle over the top:

  • 1/2 cup of heavy cream
  • 1/4 cup of semi sweet chocolate chips (or if using a bar, chopped)
  • 3 tablespoons Baileys Irish Cream

(I used 1/4c. heavy cream and 1/2c. semi-sweet chips plus  3 teaspoons of Baileys for mine, and I made it at the end since it was thick enough to use as soon as it cooled a bit.  It’s just how I always do ganache and I needed to save time.)

DIRECTIONS:

Make the Ganache first (unless you use my recipe)

  • In a saucepan bring the cream to simmer over med heat
  • Remove from heat and whisk in chocolate until it is melted and incorporated
  • Whisk in the Baileys Irish Cream
  • Refrigerate until it has a good consistency to drizzle over the top

Cupcakes:

  • Preheat the oven to 350 degrees. Line the muffin tins with 36 cupcake liners (my batch only made 30)
  • In a large bowl mix together the dry ingredients: flour, baking powder, salt, and cinnamon
  • In a large bowl, use a mixer to cream together the sugar and butter for about 3 minutes until light and fluffy.
  • Add eggs once at a time until incorporated and then mix in vanilla.
  • Add flour mixture in 3 additions, alternating with the Bailey’s Irish Cream, starting and ending with the flour mixture.
  • Fill cupcake liners about 2/3 full and bake for 17-20 min. (mine were slightly over-baked at 17 min, so check often!)
  • Cool in pan for a few minutes
  • Using a toothpick poke holes in the tops of the cupcakes and using a pastry brush, brush the additional 1/2 cup of baileys over the cupcakes.

Baileys Irish Cream Cupcakes!Baileys Irish Cream Cupcakes!
Baileys Buttercream Frosting:

  • Place butters, powdered sugar and cinnamon in a large bowl.
  • Beat on high until light and fluffy.
  • Add Baileys Irish Cream a bit at a time until buttercream is desired flavor and consistency.
  • Frost cooled cupcakes using a pastry bag, then drizzle with Bailey’s Ganache.

Baileys Irish Cream Cupcakes!!
My thoughts:  You are simply going to love these cupcakes.  I’ve had 4 people (so far!) tell me that these are their favorite cupcake I’ve ever made.  They are SO good!!!!!  Plus, (be very proud of me!) they are not a cake mix!  
😉

Ok.  Story time.

So crazy, adventure-seeking me sent in my application for this “baking show” on CBS.  I was invited to come to Chicago to do an in-person audition for the show.  I needed to bring my “signature” baked good.  Signature?  How to choose from all my favorites?  I decided on Salted Caramel Cookie Cups, because everyone loves them, they are easy to travel with and they are signature (in that they use lots of pre-made ingredients), making them EASYbaked 🙂  My motto.

A few days before the audition I got a call from CBS confirming my audition time and making sure I would be bringing everything I needed. This very nice man said–“now, be sure you plate your baked good”.  I was like… “um…ok.  I will make sure I put it on a plate.”  Long pause.  “No, you need to plate it.”  “Yes,” I replied, “I will put it on a plate.”   “You need to plate it- you know, make it look all fancy for the judges?”

Sigh.  My 1st clue this isn’t going to go well.  I hang up and google “how to plate a dessert”.  Then I go to the store to buy little bottles with tips….and I practice “plating” my little desserts.

Plating a dessert

Laura and I pack up all my supplies and off we go to a very rainy and cold Chicago.

Laura and ICold Chicago...Starbucks :o)

When I arrived and checked in I was seated in a room FULL of people carrying baked goods in all sorts of containers.  I love meeting new people and within no time I had met all of the people sitting around me.  It was SO much fun!  A whole room full of people comparing ganache recipes and favorite frosting ideas.  AMAZING!  About 5 of us chatted while we waited to get called back and we all ended up getting called back together.  We had to “plate” our items for the judges (thank goodness I got all of that sorted out ahead of time!) and they tasted our items and asked us questions.  Lauren and I made it to the second round and we spent our waiting time really getting to know each other and exchanging our extra desserts with the bakers around us.

New Baking Friends!!!

New Baking Friends!!!

The second interview was questions, asked in a group setting.  Not too intimidating…  The casting person (who, apparently was also a trained culinary person) asked me how I made my wonderful caramel filling.  I explained that I use Kraft caramels, sweetened condensed milk and butter to make it.

There were audible gasps.

Everyone was staring at me.

What had I said wrong?

The interviewer said- you mean you didn’t make this from scratch?

Ummm…no.

Why would you bring this as your signature baked good if it isn’t from scratch?

Because my baking is rarely from scratch.  Why slave over homemade caramel if you can just use caramels to make a filling?

But it’s not homemade….

Well, you loved it and sent me to the next round of interviews…?

I didn’t tell her that the crust was made of refrigerator cookie dough…  yikes.

The next baker was a woman who literally forages in the woods for all of her ingredients.  Literally.  Forages.

I wanted to jump in and say that I foraged at WalMart on Black Friday for my ingredients…nearly died…got them cheap….?

I was fairly certain I was “out” of the running.  Until I was handed a paper that said:

Baileys cupcakesWhat?!?!  This involved staying an extra day in Chicago (thank you dear, patient Laura!), panicking over the fact that I only brought a Green Bay Packer Jersey to wear home the next day…(can you interview on camera for a baking show dressed like a football player?), waiting for 2 hours, falling asleep in a hotel lobby and defending my use of Kraft caramels on camera for Hollywood to see.

Sleeping while we wait...

Needless to say, I wasn’t called and invited to be a contestant on the show.  Have you watched it?  I would have gone down in flames the 1st week.  These people are amazing!  Francine is my favorite~  she uses crazy creative ingredients like bacon and red-hot candies in her recipes (anyone who bakes with candy is my hero!)  Hope she wins!

After my long day of interviewing, Laura and I settled in at our hotel and pigged out on all the treats I exchanged with other bakers during the day.  This was when I first tasted Lauren’s cupcakes…oh. my.

A collection of amazing baked goods!

A collection of amazing baked goods!

A big BIG thanks to Lauren for sharing her recipe with us!  If you’d like to get to know her and see some of her incredible baking creations, she is on facebook.  Visit her page and give it a “like” by clicking here.

Lauren

Lauren

I usually stick to sharing recipes in my posts, but this story was just too fun.  Thanks for listening– now go and make these cupcakes— you will love them— I promise!!!  ~r

Baileys Cupcakes!!

Other “from scratch” recipes on Easybaked…yes, there are a few!!!!

Butter beer cupcakesMint Creme Brownie CupsGingerbread Cookies!Cinnamon Roll Cheesecake!!

Polka Dot Cake~ a recipe revisited!

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Revisited Recipes!Day #5 is here, along with our final revisited and recreated recipe.  I’ve really enjoyed remembering these recipes with all of you.  I hope you have found one to try for this upcoming holiday weekend!

Our final recipe is my personal favorite of the week, mainly because it brings the most smiles.  If you want to make a cake that will be a show-stopper at your holiday celebration, this is it.

Polka Dot Cake Revisited!This recipe was published recently, in January of 2013.  It is so incredibly fun to make.  I’ve made it 5 times now and each time I do, I love it more.  You can color the cake layers, you can color the polka dots…endless fun possibilities!

It is not a difficult recipe, but it is time consuming and it requires a cake ball maker (or, according to my commenters on the recipe, a mini muffin tin).

It takes two cake mixes and I made both mixes and simply divided them evenly into the three colors.  I made 12 cake balls in each color and one layer of each color.

The original blog post has detailed instructions and photos, so I recommend you visit there 1st if you want to make this cake.  The comments are also very helpful and full of tips on making this work well.

To see the original recipe and instructions click here.

To print the original recipe click here.

Patriotic Polka Dot Cake!!!!

Patriotic Polka Dot Cake!!!

Patriotic Polka Dot Cake!!!!Thank you so much for joining me this week for a trip down memory lane.  I hope it was as fun for you as it was for me.

Did you catch all of our recipe remakes this week?  If not, click on the ones you missed to be taken to the post!

Patriotic Tie-Dye Cake!!!!Patriotic Flip Flop Cookies!!!!Patriotic Bundt Cake!!!!Patriotic Oreo Pops- yum!!!

Key Lime Cupcakes

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Key Lime Cupcakes!

These cupcakes are filled with a sweet key lime filling and topped with key lime buttercream…what could be better than that?  Oh, how about a graham cracker crust on the bottom of the cupcake?  This dessert is as close to key lime pie as you can get…without it being a pie!  (printer friendly recipe)

INGREDIENTS: (makes 24 cupcakes)

Filling:

  • 1 cup key lime juice (a labor of love….!)
  • 1 can (14 oz.) sweetened condensed milk
  • 1 egg

DSC_0009

Cupcakes:

  • 2 cups of graham crackers (finely crushed)
  • 3 Tablespoons of butter (melted)
  • 1 boxed yellow cake mix (plus water, oil and eggs to make according to package)

Frosting:

  • 2 sticks (8 oz) salted butter (at room temp)
  • 2 sticks (8 oz) unsalted butter (at room temp)
  • 3 cups of powdered sugar
  • 2 teaspoons vanilla
  • 2 Tablespoons of key lime juice

DIRECTIONS:

Filling:

  • Mix together key lime juice, sweetened condensed milk and egg and pour into a small casserole.
  • Bake at 325F degrees for 15-20 minutes (until center is set)
  • Cool completely.

Cupcakes:

  • Mix crushed graham crackers with melted butter.
  • Spoon about 1 teaspoon of this mixture into 24 cupcake liners in muffin tins (you’ll have a little left to garnish with at the end)
  • Press crumbs firmly into bottom of cup (I find my Mini Tart Shaper to be very useful for this)
  • Make cake mix according to box, and divide batter equally between the 24 cupcake liners.
  • Bake according to directions on box
  • Remove from oven and cool completely.
  • Core cupcakes (I love my Cupcake Plunger– it is so quick to use and saves the core to place back on top of the filling- to see a picture of how it works, click here).
  • Spoon cooled  filling into a zip top bag and clip a corner off.

Spoon Key Lime Filling into a zip top bag!

  • Pipe filling evenly into each cupcake, saving about 1/4 of a cup of filling to drizzle on the top at the end.
  • Place top of core back in place (you can trim some of the bottom off to make room for the filling if you need to)

Frosting:

  • Place butter, powdered sugar, vanilla and 2 Tablespoons of key lime juice into a large bowl.
  • Using a mixer, beat on high until light and fluffy.
  • Pipe frosting on top of cupcakes and drizzle remaining filling on top.
  • Sprinkle with remaining graham crust crumbs and ENJOY!!!!

Key Lime Cupcakes!

My thoughts:  I created these for a graduation party.  The challenge was to create a key lime cupcake for someone who LOVES key lime pie.  Key lime pie is one of my favorite desserts, so it was a fun task.  These were a big hit.  I love the balance between the tart center and the sweet cupcake and frosting.  

It’s spring~ you NEED a key lime cupcake!!!

Key Lime Cupcakes!!

You might also like:

Chocolate molten lava cupcakesCaramel Fudge Brownies!!Sweet Lime TartsTriple Chocolate Cheesecake 3

Easter Mini-Cheesecakes

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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

Gender Reveal (Surprise!) Cupcakes

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Gender reveal cupcakes!!!These cupcakes hold a secret—- is it a boy, or is it a girl?  The latest trend of having a gender reveal party is SO much fun when the gender is revealed with a yummy dessert!  Plus, I’ve included free printable cupcake toppers to go along with your party theme!

Gender reveal Cupcakes

A few weeks ago, Easybaked featured  a Polka Dot Cake using a Cake pop maker.  It was so much fun that I couldn’t help but think of other ways to use the idea.  These cupcakes are just wonderful– when you bite in the color is seamless- you can’t even tell that the cake pop was baked ahead.  Want to know how to do this?

Here we go:

INGREDIENTS:

  • 1 white cake mix (for about 18 cupcakes) or 1 white/ one chocolate for a combo and about 36 cupcakes
  • The oil, eggs and water required by your boxed mix(es)
  • Gel food coloring
  • Frosting (I used my buttercream recipe ~double it if you add the second cake mix)

This little chart should help you see how many cupcakes are made with just the white mix and how many are made when you use both a white and chocolate mix (I’m bad with math…I need visuals!!):

Gender reveal cupcakes

DIRECTIONS:

  • Plug in/heat up your cake pop maker
  • Make white cake mix according to box.
  • Take about 3/4 cup (1 1/4 cup for the double batch!) of batter and place it into a smaller bowl.
  • Color the batter using color gel (I like Wilton brand of Gel food coloring because they always come out bright.  Try Aqua or Pink.)
  • Follow the directions on your cake pop maker to use the colored batter to make cake balls.  Helpful hints:  work fast and use a small cookie scoop to evenly spoon batter into cups, and check them- I burnt my 1st batch following the directions!  You should have enough batter to have a practice round and adjust.

Color batter with gelsScoop batter into cake pop maker

  • While cake balls cool, spoon small amounts of your remaining white cake mix into 12-18 cupcake liners in a cupcake tin. (start with 12 and see how much batter you have left for the rest).
  • Spread the batter out along the bottom so you have a thin layer in each liner.
  • Set a cooled cake ball in the center of each liner and carefully scoop batter over the top (I found a medium cookie scoop to make this job MUCH easier!)

    Set cake ball into center of cupcake...Scoop batter over top of cake ball.

  • After your 12 are filled, continue on until you have used up all of your cake batter.
  • Bake at 350F degrees for about 20 minutes.
  • (If you are making the double batch, make your chocolate cake mix while the white cupcakes bake.  Set these up with the cake balls hidden inside the batter and bake for the same amount of time.)
  • Remove from tins immediately and cool on the counter.  Frost and decorate as desired.

Gender reveal cupcakes- two tone frostingPiping two tone icing colors!

Do you see how I piped the two-tone icing colors?  I’m sure there must be a better method than this…I am so not a cake decorator.  It turned out ok- but it was a little fussy to keep equal pressure on both colors at the same time.

The toppers are easy and inexpensive to make.  Simply click here to get a free pdf file of the owl toppers.  Print them on a heavy card stock paper, cut them out and use double sided tape to stick them back to back around a toothpick (one boy owl and one girl, back to back).

It's a boy!!!

It’s a boy!!!

My thoughts:  I love how the final cupcake is….just a cupcake.  It isn’t anything fancy or cream-filled…just a cupcake with a surprise.  These would be fun cupcakes for any party- you could even incorporate them in a game—whoever gets the (__color___) cupcake gets a prize!  I hope these make their way into a party of yours soon!  Enjoy!!! ~r

It's a girl!!!

It’s a girl!!!

Want some other shower ideas from easybaked?  Click on the image to be taken to the recipe.

Gender Reveal CupcakeRaspberry Confetti KissesGender reveal cookiesKool-Aid Truffles!!

Rainbow Cake Roll

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Rainbow Cake Roll

Fun rainbow-colored cake swirled with rich buttercream- a perfect St. Patrick’s Day treat!

I had so much fun making this cake  this cake was torture.

I love cake rolls like crazy, but I could not find a recipe that tasted good AND didn’t crack terribly when rolled up.  I tried 4 recipes and finally settled on plain old cake mix again– it still cracked, but tasted soooo yummy and it was definitely the easiest.

I hesitated to post this, as it is essentially a recipe experiment *fail*, but then I thought it would be a good chance to ask all of YOU if you have a fail-safe vanilla cake roll recipe…?  I love the technique and the colors- I just need a good recipe.

For now, we will go with the cake mix version~

Things to keep in mind if you want to try this recipe:

1. Use my buttercream recipe.  When it is refrigerated it gets nice and hard, cementing your happy little cracked roll together and holding it together even at room temperature.

2. Set aside several hours and take your time.

3. Use color gels.  You will not get the vibrant colors with liquid color.

Honestly, people loved this cake.  Once it is cut you can barely tell it cracked.  I made this one for my friend Dawn’s birthday and it was such a fun and cheery cake.  She only likes white cake with vanilla frosting…this is a great way to spice up that combination with color!

Here we go:

INGREDIENTS:

  • 1 boxed white cake mix (with oil, water and eggs according to box)
  • Gel icing colors (I use Wilton Brand gels)
  • 2 sticks (8 oz) butter
  • 1 1/2 c. powdered sugar
  • 3. t. clear vanilla flavoring
  • Cool Whip Topping and sprinkles for garnish.

DIRECTIONS:

  • Preheat oven to 350F degrees
  • Make boxed cake mix, but add just a little less oil and water.  My Pillsbury mix called for 1 cup of water and 1/3 cup of oil.  I used 3/4 c. water and 1/4 c. oil instead.  I used the same # of eggs (3)
  • Scoop about 3/4 c. of mix into 6 or 7 small bowls and color as desired.

Pretty cake batter!!!

  • Cover the bottom of a standard jellyroll pan (mine is about 12″ by 17″, and about 1″ deep) with waxed paper- allowing the paper to extend just a bit over each end.
  • Lightly spray with non-stick cooking spray.
  • Spoon each color of batter into a small ziptop bag and gently pipe colors into pan in stripes.  Just settle in and take your time here.  This is a labor of love.  Use paper towel to wipe up drips and remember that you are piping a THIN layer of cake– you don’t want to make it so thick you run out before you get to the end of the pan.  Patience is the key…believe me, I’ve done this 4 times now with different cake recipes and it just takes time.

Pour batter into small ziptopPipe in stripes!Piped cake rolls!

(It also involves a lot of dishes…pretty, colorful, messy dishes.)

Rainbow dishes!

  • Bake your cake at 350F degrees for 12-15 minutes– check often- you can’t roll a crunchy over-baked cake!
  • Remove from oven and place a clean towel that has been sprinkled with powdered sugar over the roll.  Tip the pan over onto the towel and peel away the wax paper.
  • Gently roll cake up in towel from one short end to the other.

Peel wax paper off of rainbow cakeRoll cake in towel, starting at short end.

  • Refrigerate for one hour.
  • While cake is cooling, make buttercream icing.
  • Put softened butter, powdered sugar and vanilla in a large mixing bowl and beat on high until light and fluffy.
  • When cake is cooled, gently unroll (here is where the cracking happens…be gentle and patient)
  • VERY carefully, spread buttercream over entire surface of the cake and re-roll.  I had cracks that went the entire length of the cake and still just gently rolled it together, letting the buttercream hold it together.

Buttercream on top!

  • Gently place on a plate and refrigerate until buttercream hardens.
  • Once cake roll has hardened it can be easily moved and cut.  Top it with whipped cream and sprinkles– that helps to hide some of the cracks 😉
Not perfect, but so much fun!

Not perfect, but so much fun!


My thoughts:  I feel a little guilty publishing this on a site called EASYbaked, but I couldn’t resist.  I would make it again- it just makes me smile.  I hope a few of you brave souls will attempt this and enjoy it as much as I did!  Please– if you have a good vanilla cake roll recipe I’d love to hear about it.  You can link to your recipe if it is on a blog, or post the recipe in the comments or in-box message me on the Easybaked Facebook page.  I’m excited to find a way to make this cake “perfect” 🙂

Happy Birthday Dawn!

Happy Birthday Dawn!

Other happy rainbow desserts you might like for St. Patricks Day:

Fruit Loop Pie!Skittles cake!Tie-Dye Cake with Blue Raspberry Frosting!Polka Dot Cake!!!

Mocha Caramel Cream Cupcakes

Mocha Caramel Filled CupcakeIt’s that time of year here…that yummy cup of frou frou coffee just whispers your name until you find yourself nestled into an armchair at the local coffee shop watching it snow and sipping a mocha or a latte.  One with chocolate drizzled on top…or caramel.

Why not capture those flavors in a cupcake?

These yummy treats are coffee-infused chocolate cupcakes filled with creamy caramel and topped with coffee buttercream.

Oh.  My.

Bring it on winter!

Mocha caramel filled cupcakes3

Ingredients:

Cupcakes:

  • One boxed chocolate cake mix (plus water, oil and eggs to make according to box)
  • 1/4c milk (warmed)
  • 2 T instant coffee granules

Caramel Cream Filling:

  • 1 cup sugar
  • 1/2 c. water
  • 1 c. heavy whipping cream
  • 1 T. powdered sugar

Frosting:

  • 2 sticks (8 oz.) salted butter
  • 2 sticks (8 oz.) unsalted butter
  • 3 c. powdered sugar
  • 2 T. vanilla
  • 2 T. instant coffee granules

Directions:

Cupcakes:

  • Place 2 T. instant coffee granules into milk and stir.  Allow this to sit and dissolve.
  • Make mix according to box
  • Add coffee/ milk mixture to cake batter and blend well.
  • Scoop into 24 cupcake liners in cupcake tins and bake at 350F degrees for about 20 minutes.
  • Remove from tins immediately and allow to cool on counter.

Caramel Filling:

  • Combine sugar and water in a medium saucepan and bring to a boil.  Stir constantly and cook until mixture turns a caramel brown color. (about 10 minutes)
  • Remove from heat and slowly add cream, whisking vigorously (this will spit and splatter as you add it, so use caution!).

Making caramel cream: bring sugar mixture to a boil.Making caramel cream- boil until browned.Making caramel cream- add cream and whisk.

  • Chill in refrigerator until cold. (I did this the night before and just left it overnight)
  • When mixture is cold, add powdered sugar and beat on high until creamy and smooth.

Frosting:

  • Add 2T vanilla and 2T instant coffee granules together in a small bowl and allow the coffee to dissolve.
  • Place butters and powdered sugar in a large mixing bowl and beat on high until very fluffy.
  • Add vanilla/coffee mixture and beat until well combined.
  • Core cupcakes and pipe caramel filling inside.
  • Pipe frosting on top and sprinkle with a little cocoa powder.


My thoughts:  Goodness, I love these cupcakes.  The filling is a touch fussy since you need to chill it until cold, but I have to say that it is WORTH the wait.  I’m on a diet and I took ONE bite (to get a picture of the filling, of course..!) and I couldn’t stop.  I had to finish the cupcake.  I blew my diet for this cupcake…it is just so good.  Two people have asked for *just* a bowl of the coffee buttercream frosting…haha!  

Sigh.  I will dream of these cupcakes until the diet is over….in two months….and then I will eat 3 of them.

Make these and enjoy them on my behalf!!!!  ~r

Mocha Caramel Cream Cupcakes!

In other (non-recipe!) news, I finally have a DSLR camera!  (Nikon D5200) Yay!  I feel like my photos are a little off as I adjust to it though.  I had a system for making my point and shoot work for me and now I’m trying to adjust my system to get the right lighting and exposure.  I previously used a homemade light box to control my lighting and now I’m just so excited to sit down at a coffee shop and take pictures using natural light.  Yesterday I met my friend Ben for coffee and before he could take a bite or sip of his treats I was like, “WAIT!!!  I have to take a picture of that!”  So much fun.  So my apologies for my fairly awful pictures in this post– I’m learning!!!

Yummy coffee shop treats (and practice with my new camera!)

Yummy coffee shop treats (and practice with my new camera!)

Want some other winter dessert ideas?  Click on the image to be taken to the recipe.

German Chocolate CookieSpiced Mocha and Tim Tam Slams!Peppermint Hot Chocolate Cupcakes!!!Snowman Oreo Pops

Cookie Dough Frosted Cupcakes

Cookie Dough CupcakesChocolate cupcakes topped with rich chocolate chip cookie dough frosting….my new favorite thing!

I love cookie dough.  When I was a little girl we always got little nibbles of it when mom was baking.  Now, of course, we know that those raw eggs could kill us…but I think that cookie dough might be worth that risk!!  

The best part of this recipe is that the frosting truly tastes like cookie dough (a light creamy cookie dough) and there are NO eggs in it.  So you could just eat it straight out of the bowl and forget the cupcakes….not that I would do that….ever….well…maybe just a little….

I made my cupcakes into minis- simply because I wanted to put a “scoop” of frosting on top and a full-size scoop would be a HUGE amount of frosting…I don’t have a problem with that, but I think most people might 😉

Cookie Dough Cupcakes3

INGREDIENTS:

  • One boxed chocolate cake mix (plus water, oil and eggs to make according to box)

***OR use your favorite cupcake recipe.  This is really all about the frosting– so do your favorite thing with the cupcake recipe/ flavor***

  • 2 sticks (8 oz.) unsalted butter(softened)
  • 2 sticks (8 oz.) salted butter(softened)
  • 2 c. powered sugar
  • 1 c. brown sugar (packed)
  • 3 T. vanilla
  • 1/3c. flour
  • 1 12 oz bag of mini chocolate chips.

DIRECTIONS:

  • Make cake mix (or your favorite cake recipe) and divide into mini cupcake liners in a mini cupcake tin. (makes about 48 mini cupcakes)
  • Bake according to box/recipe (mini cupcakes take less time, so adjust accordingly!)
  • Cool cupcakes completely.
  • Place all frosting ingredients except mini chips into a large mixing bowl and beat with mixer on low until combined and then high until light and fluffy.
  • Add mini chips (keep about 1/4 of a cup aside to sprinkle on top) and beat on low until fully combined.
  • Frost cupcakes.  You can use a knife to just spread it on or use a small or medium Cookie Scoop to make your cupcakes look like mine do.
  • Sprinkle remaining chips on top and gobble these cupcakes up!!!

Cookie Dough Cupcakes2My thoughts: These are dangerous cupcakes for me.  I had to get them out of my house FAST.  I seriously wanted to eat them all.  Ah….cookie dough….sigh.  Enjoy these so much!!!!  ~r

Chocolate Chip Cookie Dough Cupcakes Front and Back6-13-14: Did you know that this yummy recipe is available on adorable blank notecards?  With a photo of the cupcakes on the front, the recipe on the back, and plenty of room to write a message inside, these are the PERFECT 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.

Chocolate chips are an important ingredient here at easybaked~  click on an image to be taken to the recipe:

Chocolate chip cookies!!!Mini chocolate chip cookie cheesecakesGooey filling in Seven layer cups!Mini Cookie Dough Cheesecake

Chocolate Chip Oreo Brownie Cups

Posted on

Brownie Oreo Cookie CupChocolate chip cookie dough topped with an Oreo cookie topped with a chewy brownie… does dessert get better than this?  Plus they are just so cute- and fun to eat!

These little dessert cups are incredibly easy to make.  All you need is refrigerated cookie dough, Oreos and brownie mix (plus the oil water and eggs to make the brownies!)

Dessert Ingredients!They are so easy to put together:

DIRECTIONS:

  • Preheat the oven to 350F degrees.
  • Put 24 cupcake liners into cupcake tins.
  • Break apart refrigerated cookie dough (the Nestle brand comes already divided into 24 pieces)
  • Press cookie dough into the bottom of each cupcake liner so it covers the bottom of each cup (I thought that as the dough warmed a little bit to room temperature that this was easier).
  • Press an Oreo cookie on top of each bit of cookie dough.

Break apart cookie dough bits....Press Oreo on top of cookie dough..

  • Prepare the brownie mix as directed on box and scoop batter evenly into all 24 cups, covering the Oreo completely.


Scoop brownie batter over Oreo.

  • Bake at 350F degrees for 20-30 minutes.  Check often and be sure you don’t over bake the brownie.  They are much better a little chewy!
  • Remove from oven and serve warm or at room temperature.
  • I served with a little whipped topping and chocolate/ caramel drizzle.


Brownie Oreo Cookie Cup3

My thoughts: These are a really easy and yummy treat.  They are fun right out of the cupcake wrapper (eaten like a cupcake), or they are fun to dress up as a fancy dessert with pretty drizzles and toppings.  The three layers of different flavor and consistency make this a truly unique dessert!  Enjoy!! ~r

Brownie Oreo Cookie Cup2

Other dessert cup recipes you might enjoy: (click on the image to be taken to the recipe)

Fruit Loop Confetti Cups!!Salted Caramel Cookie Cups (2)Pecan Pie cookie cups with dark chocolateSeven Layer Cups

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