Tag Archives: kool-aid

Leprechaun Truffles

Posted on March 13, 2015 by Ruthanne

These fun truffles are made with green apple (or lime!) Kool Aid filling and they are SO yummy!

It’s the time of year when all things green are made. One of my favorite truffle fillings is made with Kool Aid, which makes the flavors limited only to what little packets of flavor you can find! I made these with green apple Kool Aid, but I’ve made them with lime before too- and they are delicious! This tart fruit filling is SO creamy and smooth. I absolutely love it!

Here’s how we made these delicious little green treats: (printable recipe)

INGREDIENTS:

1 (8 oz) package of cream cheese (softened to room temperature!)
3 cups of powdered sugar
3 cups of white chocolate chips
1 tsp vanilla
1 (0.16oz) packet of Kool-Aid drink mix (any flavor- I used green apple)
2 bags of Wiltons Candy Melts (in whatever colors you wish)

DIRECTIONS:

Cream together cream cheese, powdered sugar and Kool-Aid in a large mixing bowl.
Melt white chocolate chips in the microwave in 30 second increments (stirring in between) until smooth and creamy.
Add melted chips and vanilla to cream cheese mixture and combine until completely smooth.
Refrigerate for at least 30 minutes.
Remove mixture from refrigerator and use a small cookie scoop or melon baller to make small balls of filling (I placed these on a plate and put them back in the fridge to chill while I prepared my chocolate to dip)
Melt the Wilton’s Candy Melts in the microwave in 30 second increments, stirring until smooth and creamy.
Dip chilled balls of filling in the melted chocolate, draining away excess and placing on parchment paper to harden (if you want pictures of how I dip things click here for a previous recipe) The balls of filling need to stay cold, so keep them in the fridge until you are ready to dip them.
Decorate with drizzles of fun colored chocolate.
Enjoy!

My thoughts: Aren’t they cute? They are SO yummy too… my only recipe tip is to make sure those balls of filling are chilled and your melted candy isn’t super hot. I allowed my candy melts to cool a bit before I dipped. You just don’t want that soft filling to start melting while you dip.

These are as fun as can be using all sorts of fillings, which makes them a good treat for any holiday!

Here they are in other fun flavors. Click on the photo to see how I did them!

Finally, one of our most popular recipes on Easybaked is a St. Patricks Day treat! Bailey’s cupcakes are everyone’s favorite! You should probably try them. 🙂 Again, click on the photo to see the (oh so yummy!) recipe:

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Posted in Uncategorized and tagged best, candy, chocolate, Cream Cheese, creative, dessert, filling, fun, green apple, holiday, kool-aid, Kool-Aid dessert, Kool-Aid recipe, leprechaun, lime, recipe, St. Patricks Day, Truffle, white chocolate chips. 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:

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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.

Kool-Aid Truffles

Posted on August 18, 2012 by Ruthanne

These chocolate-dipped truffles have creamy sweet centers made with the unique flavors of Kool-Aid drink mixes! Your kids will love them!!!

INGREDIENTS:

1 (8 oz) package of cream cheese (softened to room temperature!)
3 cups of powdered sugar
3 cups of white chocolate chips
1 tsp vanilla
1 (0.16oz) packet of Kool-Aid drink mix (any flavor- see my choices below)
2 bags of Wiltons Candy Melts in White chocolate or Dark chocolate
Sprinkles, cookie crumbles or colored candy melts (I used Blue and Red)

Blue Raspberry Truffle

Lemon-Lime and Graham Cracker Truffle

Chocolate-covered Black Cherry Truffle

White chocolate Mango-Peach Truffle

DIRECTIONS:

Cream together cream cheese, powdered sugar and Kool-Aid in a large mixing bowl.
Melt white chocolate chips in the microwave in 30 second increments (stirring in between) until smooth and creamy.
Add melted chips and vanilla to cream cheese mixture and combine until completely smooth.
Refrigerate for at least one hour.
Remove mixture from refrigerator and use a small cookie scoop to make small balls of filling (I placed these on a plate and put them back in the fridge to chill while I prepared my chocolate to dip)
Melt the Wilton’s Candy Melts in the microwave in 30 second increments until smooth and creamy.
Dip chilled balls of filling in the melted chocolate, draining away excess and placing on parchment paper to harden (if you want pictures of how I dip things click here for a previous recipe)
Decorate with sprinkles, cookie crumbles or drizzles of fun colored chocolate.

My thoughts: These are so much fun to make!! I just love them. I actually divided the recipe in half (and used just 1/2 of a packet of Kool-Aid) so that I could try lots of flavors and not make 4 full batches. One batch makes quite a few truffles- about 40 if you use a small cookie scoop to measure them out.

My warning???? These are SO sweet. (SOOOOOOOO sweet!) They almost make your teeth hurt they are so sweet. They are great with a cup of coffee though, and they will cure you of your sugar cravings fast!

Dipping them in chocolate is always the hard part if you haven’t done much candy making. Keeping the fillings chilled helps and (of course) practice helps. They are MUCH easier to dip than cake pops though. If you don’t want to dip them, I’d suggest chopping chocolate up fine (or cookie bits, or candy bits) and just rolling the finished truffle filling in toppings instead. Be amazing and create your own flavor combinations– I’d LOVE to hear about what you and your family create!!! Enjoy! -r

22 Comments

Posted in Candy and tagged candy, dessert, dipping candy in chocolate, drink mix, fancy dessert, fruit truffles, kids candy, kids recipe, kool-aid, Kool-Aid dessert, Kool-Aid recipe, recipe, truffles, unique candy, white chocolate, wiltons candy coating. Bookmark the permalink.

Confetti Cups!!!

Posted on June 7, 2011 by Ruthanne

Chewy “confetti” cookie cups are filled to overflowing with a tart blue raspberry lemonade cream. This is a kid-friendly, fun recipe that can double as a refreshing summer dessert for all ages!

INGREDIENTS:

1 tube (18 oz.) of Pillsbury refrigerated sugar cookie dough
2 1/2 cups of Fruit Loops
8 oz. of PHILADELPHIA cream cheese (room temp)
1 packet (0.23oz.) of Kool-Aid (Ice Blue Raspberry Lemonade)
2 cups of Jet-Puffed Marshmallow Creme
8 oz. Cool Whip Topping

DIRECTIONS:

Preheat oven to 350 degrees
Place 2 cups of Fruit Loops in a zip-top bag and roll then into crumbs using a rolling pin.
Place cookie dough into a mixing bowl and add Fruit Loop crumbs. Using hands, mix together until well-blended.
Scoop cookie dough into a greased muffin tin, evenly dividing the dough between all 12 cups.
Bake cookie dough at 350 degrees for 12 minutes (or until browned around edges).
Remove from oven and allow cookies to sit in pan and firm up for about 3-5 minutes.
Run a small knife around the edges of each cup before popping it out and putting it on a plate.
Using a mini-tart shaper or the end of a wooden spoon, press the center of each cookie in to form a cup.
Chill cups until they are no longer warm to the touch (about 10 minutes)
For filling: Cream together cream cheese and Kool-Aid until completely blended.
Add Marshmallow Creme and mix thoroughly.
Add 1 cup of Cool Whip and mix until smooth and creamy.
Place filling in a large zip-top bag and clip a corner.
Pipe filling evenly into each cookie cup.
Place about 1 c. of Cool Whip into a zip-top bag, clip a corner and pipe this on top of the filling.
Crush remaining 1/2 cup of Fruit Loops and sprinkle over the top.
Serve immediately or freeze and serve chilled.

My thoughts: After making my Fruit Loop Pie for Real Women of Philadelphia and realizing that I couldn’t enter it into the contest because of the length of time required for the filling to set up I obsessed over how to make it work so I could use this filling (it is SO incredibly good!!!!!) I knew the filling would work great in a cup and incorporating the cookie dough makes it quick and easy…I think I like these better than the original Fruit Loop Pie crust! Individual desserts are just so fun! ENJOY!!!