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Tag Archives: lemon dessert

White Chocolate Lemonade Cups

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Creamy, whipped, lemonade filling spooned into cute little white chocolate cups! A fun, fancy and delicious summer dessert!

Did you know that there are silicone molds for little shot glasses?!? You would think I’d have seen these somewhere along my road of dessert blogging, but I hadn’t. I stumbled on a clearance rack full of them and lightbulbs started going on in my head with ideas for fun ways to use this mold! SUCH a fun idea!

Aren’t they cute?!? I made my cups out of white chocolate and then filled these with a creamy lemonade filling that I use quite a bit here for various desserts. You can eat it straight (I may have sampled a bit as I was filling cups…), pipe it on cupcakes, layer it in cake, ooooorrrr serve it in tasty little chocolate cups! Fun….!!!!!

Here is how we made them (makes 8- 10 filled cups): (printable recipe here)

First of all, you need a Wilton’s shot glass mold (and if you get it from my link on Amazon I will get a small percentage of what you pay, making it possible for me to buy brownie ingredients, which is the next fun project I have in mind for these shot glass molds!)

INGREDIENTS: 

  • 2 bags of Wilton’s Candy Melts in bright white.
  • 1/2 package (4 oz) of Philadelphia Cream Cheese (softened to room temperature)
  • 1/2 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 (7 oz) jar of Jet-Puffed Marshmallow Creme
  • 1 tub (8 oz) of Cool Whip (thawed in refrigerator, divided)
  • Fun sprinkles

DIRECTIONS:

  • Melt Candy Melts in microwave in 30 second increments, stirring in between until melted and smooth.
  • If desired, drop a few sprinkles into each cavity of the mold (that is how I got the colors at the rim of the “glass”).
  • Carefully spoon melted white chocolate into molds (I placed the melts in a zip-top bag, zipped it shut tight, clipped a corner and piped it into the molds to make sure I got it all the way to the bottom without bubbles). 
  • Tap on countertop and set (level!) in freezer for 10-15 minutes until hard.
  • Pop cups out of molds and set aside. 
  • While cups are hardening, make filling by creaming together lemonade/other unsweetened drink mix flavor with cream cheese.
  • Fold in marshmallow and then fold in 1/2 of Cool Whip until smooth.
  • You could spoon this into the little cups, but I piped the filling in (again- to make it easy to get all the way to the bottom of each cup). 

  • Spoon remainder of Cool Whip into a zip-top bag that has been fitted with a large decorating tip. Zip it tightly shut and pipe swirls on top of each cup. 
  • Add sprinkles (and I added a little bit of a straw to each one too, because….soooo cute! 🙂
  • Enjoy!

My thoughts: These are such a fun idea for showers and other celebrations that call for something unique and yet yummy! You’ll want to keep these refrigerated (cream cheese and Cool Whip) until you serve them, but pull them out and let them soften up before serving (the chocolate is really yummy to break apart and eat with the cream!!!) Enjoy! ~r

Other mini- desserts that are party-perfect! (click on a photo to see the recipe)

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Lemony Ginger Snap Cups

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Creamy lemon pie inside of a chewy gingersnap cookie cup! A perfect summer treat!

I am usually several week to months ahead in this blog. In January I am thinking about Easter, at Halloween I am baking Christmas cookies. But today- I am behind! Goodness, I’ve had such a busy spring and summer. I was 2 months ahead and now I’ve got nothing planned for the coming weeks. All that to say- I needed something SO easy and quick this week. These are a perfect recipe for easy and quick! 🙂

They don’t LOOK easy and quick- but 30 minutes, including baking time, is all you’ll need! Love it!

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

INGREDIENTS: 

  • One tube of refrigerated sugar cookie dough
  • About 3 cups of gingersnaps cookies (you’ll need 2 cups of them crushed)
  • One can of lemon pie filling
  • One container of Cool Whip (or make your own whipped cream if you prefer)

DIRECTIONS:

  • Preheat the oven to 350F degrees.
  • In a large mixing bowl, use clean hand to knead together 1 and 1/2 cups of cookie crumbs with the refrigerated cookie dough. 
  • Divide evenly into 12 muffin tins and press into bottom. 
  • Bake for 16- 20 minutes.
  • Use a tart shaper or a wooden spoon to press the centers in, forming a cookie cup (photo below is from an earlier cookie cup recipe, but shows how you should shape the cups. It is easier if you shape them in the tin and allow them to cool, which is not what the photo shows- sorry!).
  • Allow cup to cool completely and use a small knife to pop each cookie cup out of the tin.
  • Spoon or pipe lemon pie filling into each cookie cup.

  

  • Top with cool whip (I used a zip-top bag, fitted with a piping tip, to pipe mine on in swirls). 
  • Sprinkle remaining crumbs on tops. 
  • Keep  covered and refrigerated until serving. 
  • Enjoy!

My thoughts: Easy and delicious! The ginger snap crust is a perfect combination with that lemon filling! Delicious summer flavor combination. I hope you get a chance to try these!!  Enjoy! ~r

Other fun summer recipes on Easybaked (click on a photo to see the recipe):

Lemon Cream Cupcakes

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Delicious white cupcakes filled with a lemon cream and topped with lemon buttercream and a scoop of whipped topping! Yum!!!

I love lemon- but in moderation. A dessert that is overwhelmingly lemon isn’t my favorite (which is why you see very few lemon recipes on this blog!) These are the perfect creamy mix of white cake and sweet lemon flavor though. I love them! I’ve become a big fan of putting a scoop of whipped topping in the center of a cupcake and surrounding it with a flavored buttercream. It cuts the sweetness and the flavor. These also have a creamy lemon filling that is sooooo yummy.

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Ready for the recipe? Here you go. (printable version here)

INGREDIENTS:

  • One boxed white cake mix with eggs, water and oil to make according to package
  • One small package of instant lemon pudding (with 2 cups of milk to make according to package)
  • 2 tubs of Cool Whip topping (frozen)
  • 2 sticks of butter (softened)
  • 1 1/2 cups of powdered sugar
  • 2 teaspoons of lemon extract
  • Yellow food coloring
  • Lemon drops and sprinkles (optional for decoration)

DIRECTIONS:

  • Make cake mix according to package and bake in 24 cupcake liners placed in a muffin tin. Cool completely.
  • Make pudding mix according to package. Spoon about 1/3 cup into a small zip-top bag and set aside.
  • Add 1/2 of one container of Cool Whip, to remaining pudding, mixing until well- combined. Place in a zip-top bag and set aside.
  • In a medium bowl, beat butter, powdered sugar, lemon extract and yellow food color together on high until light and fluffy. Place in a zip-top bag with a circular decorating tip inserted into one corner. Set aside.
  • Remove a core from each cupcake. You can use a knife or a cupcake corer to do this, but save the top of this core.
  • Clip a corner off the pudding/Cool Whip mixture bag and pipe this into the center of each cupcake, setting the top of the core back on when filled.
  • Use a medium cookie scoop, melon baller or ice cream scoop to spoon a rounded ball of frozen Cool Whip onto the center of each cupcake.
  • Pipe lemon frosting around the edges of this scoop by squeezing small circles of frosting all around the edge.

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  • Cut a small(!) corner off the bag of plain pudding and drizzle this over the top. 
  • Decorate as desired. If you use a lemon drop, add this just before serving so it doesn’t get sticky.
  • Keep these cupcakes refrigerated until serving.
  • Enjoy!!!

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My thoughts: These are truly delicious. They are light and refreshing and just the right blend of lemon and sweet. A perfect summer dessert!  I really hope you enjoy them!  ~r

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Other light and refreshing summer treats: (click on a photo to see the recipe)

Strawberry-Lemonade Layer CakeMango Smoothie PopsPudding popsicles!Key Lime Cake

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