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Flower Pot Cupcakes

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Flower Pot Cupcakes!!!


These cheery garden cupcakes have delicious raspberry cream filling

and fun flowers made of M& Ms!!!

HAPPY MOTHER’S DAY!!!!  This bit of cheer goes out especially to my mom this week.  I’m so far from home this year, that we will have to celebrate from a distance.

Aren’t these the cutest cupcakes ever?  I cannot take credit for the M&M flower idea, it was an idea I originally saw on a cute blog called Sara’s Shoebox.  She was copying the idea from a cookbook called “What’s New Cupcake“.  I do not own this cook book, but it is a sequel to one of my favorites, “Hello, Cupcake!”, by the same author.  In any case, Sara made hers with mini Oreos and I simply could not get mine to work with those..?  SO, I had seen marshmallows in pink lemonade flavor (who can walk by THAT without picking up a bag?) and I decided to use them instead.  They were a tiny bit too small, so I am going to recommend that you use full-size marshmallows for these.  I had to fiddle around with them awhile to get them to all stick.  I’m positive they will be easier on a full-size marshmallow!!

The cupcakes are an original though- I used a pink velvet cake mix, but you can use any flavor you like!  I filled them with a yummy raspberry cream and topped them with scoops of butter cream and either coconut or Oreos (um…I had a few of those left over from the flower attempt!)  Are you ready for a recipe for these???  Here you go: (printable version)

INGREDIENTS:

  • One boxed cake mix (in any flavor, with oil, water and eggs to make according to box)
  • One packet of Dream Whip
  • 1 cup of heavy whipping cream
  • 1/4 cup of berry jelly or jam
  • 2 sticks of salted butter (at room temp)
  • 2 sticks of unsalted butter (at room temp)
  • 3 cups of powdered sugar
  • 2 teaspoons of vanilla
  • 2 cups of shredded coconut (died green with food coloring) -OR- 2 cups of crushed Oreo Cookies
  • 24 pretzel sticks
  • Pastel M&Ms
  • 12 marshmallows
  • 1/2 cup of white Wilton’s candy melts

DIRECTIONS:

Flowers: I recommend making these ahead and storing them covered until you make your cupcakes.  They aren’t hard to make, but a little time consuming.

  • Take 12 marshmallows and cut them in half with clean kitchen scissors. Lay them on the counter with the cut side up to keep them from sticking to things.
  • Take a pretzel stick and wiggle it up into the side of each marshmallow.  
  • Melt candy melts in the microwave in 30 second increments, stirring between until completely melted and smooth.
  • The technique that worked best for me here was to lay my M&Ms out in a flower pattern (minus the center) on parchment paper, cover the sticky side of the marshmallow with candy melts and lay it (candy melt side down) on the flower until it dries.  Then I used a little of the candy melts to stick my center on.  Here’s some photos.

Flower Pot Cupcakes Flower Pot Cupcakes Flower Pot CupcakesFlower Pot Cupcakes

Just let those cute little flowers dry, and you are all set to make your cupcakes!

Cupcakes:

  • Make cake mix according to box and divide batter among 24 cupcake liners in muffin tins.
  • Bake according to box, remove from oven and cool completely.
  • Make filling by putting Dream whip powder and whipping cream in a bowl.  Mix on high until stiff peaks form.
  • Add jam or jelly and beat until well combined.  Place filling in a large zip top bag and keep refrigerated until use.
  • Core cooled cupcakes with a small knife or a cupcake corer.  I HIGHLY recommend the corer- it is super cheap and will save you time!
  • Cut a corner off the filling bag and squeeze filling into each cupcake.  
  • Place top of “core” that was removed back on top of cupcake.

Flower Pot Cupcakes Flower Pot Cupcakes Flower Pot Cupcakes

  • Make buttercream frosting by beating butters, powdered sugar and vanilla together in a large bowl on high until it is light and fluffy and smooth.
  • Use a scoop to place a mound of frosting on each cupcake.
  • Turn cupcake upside down in either coconut or crushed Oreo to coat the frosting.
  • Now pop a cute flower in, and you have an adorable treat for all sorts of occasions!!

 

Flower Pot Cupcakes!!!
My thoughts:  These brought smiles to so many faces!  I often share my blog creations with various families and organizations here on the Navajo Nation.  These went to the Easter party at the Senior Citizen Center here.  I got many hugs and thank yous (Ahéhee’)
 from the recipients.  I also got to watch almost 100 seniors literally running to a huge Easter egg hunt!  So fun!!!

Happy Easter!!On a recipe note:  These are little time consuming, but so worth the effort!  I made my flowers ahead and I was glad I did.  I really hope you enjoy these!

And to the best mom ever: a bouquet of M&M flowers!  I love you!!!!  ~r

M&M flower bouquet!!!
Other recipe ideas for Mother’s day:

Creamy cheesecake with sour cream toppingEspresso Cookies!!!Strawberry Lemonade Cupcakes!!!! Brownie Oreo Cookie Cup

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Reindeer Oreo Pops!

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Reindeer Oreo Pops!!!
These chocolate covered Oreos are so full of holiday cheer!  Wrap them in little cello bags for a quick and fun Holiday gift!

I confess.  I am addicted to making Oreo pops.  I can’t stop.  They are so easy and fun.  They give me an excuse to buy a package of my favorite cookies.  They make people smile.

Original Oreo pops!!!!!Mummy Oreo Pops!Snowman Oreo PopsLadybug Oreo Pops!

I have the art of “stick-placing” and “dipping” Oreos to coat them in chocolate down.

Click here for a printable sheet that takes you through the basic process step by step.

INGREDIENTS:

  • 1 package of Double Stuff Oreos
  • 2 bags (12oz each) of milk chocolate candy melts (I use Wilton’s)
  • 24 lollipop sticks
  • 1 small bag of mini-pretzels
  • Candy eyes
  • Mini M&Ms

DIRECTIONS:

  • Gently twist apart Oreos.  Some will break.  No stress.  Eat them.
  • Break apart pretzels by using a sharp knife to carefully cut them top to bottom through the center.  Then cut the round tops off, leaving a “Y” shape.
  • Put eyes and red mini M&Ms into small bowls, ready to use.
  • Place candy melts into a bowl.
  • Melt candy melts in the microwave in 30 second increments, stirring between, until completely melted and smooth.
  • Press a lollipop stick into white filling, making an indentation.
  • Dip stick into melted chocolate and spread chocolate on top of white filling.
  • Place stick into indentation and set top of cookie back on, cementing the cookie back together around the stick.
  • Allow chocolate to harden.  If you set cookies on a large plate as you put them together, you can place the entire plate into the fridge to speed the hardening process up.
  • Once hardened, pick the cookie up using the lollipop stick and set into melted chocolate.
  • Spoon melted chocolate over the Oreo to coat it.
  • Gently tap the stick on the bowl’s edge to allow excess chocolate to drip off.
  • Slide bottom of cookie along edge of bowl to remove excess chocolate.
  • Set cookie on parchment or waxed paper.
  • Put pretzel “antlers” into the top of the Oreo, and set two eyes and a nose on the front of the Oreo.
  • Allow chocolate to harden completely.
  • Serve as-is, or tie up in cello treat bags to give as gifts!

Reindeer Oreo Pops!!!
My thoughts:  What to do you get when you combine an Oreo with melted chocolate and salty pretzels?  Deliciousness!!!!!!  Use them as place settings on each plate for Christmas! Make reindeer, snowmen and red/green sprinkle Oreo pops and create a bouquet of pops in a cute Christmas planter for your Christmas celebration!  Use them as stocking stuffers or teacher gifts….the possibilities are endlessly fun!  Enjoy!  ~r


Reindeer Oreo Pops

Salty Caramel Cheesecake Bars

Caramel Cheesecake6

Creamy caramel cheesecake over a pretzel crust is topped with a layer of dulce de leche and dark chocolate.  Sweet and salty perfection!

I’ve been craving caramel lately.  Maybe because it’s fall now and caramel seems to be a fall treat.  Whatever the reason, I went on a hunt for caramel cheesecake and found this one at Bon Appetite.  I wanted to add salty to the recipe, so I used a pretzel crust instead of grahams and added dark chocolate.  It is really good.  A subtle caramel flavor with just a hint of salt from the crust.

Caramel Cheesecake5

Want to know how these are made?  Here you go:  (Printable recipe)

INGREDIENTS: (makes 24 cheesecake squares)

Crust:

  • 3 cups of crushed pretzels
  • 2 Tablespoons of sugar
  • 1  stick (1/2 cup) of butter

Cheesecake:

  • 3 packages of cream cheese (8 oz.), softened to room temperature.
  • 1 cup sugar
  • 3 eggs
  • 2 teaspoons of vanilla
  • 1 can (13.4 oz) of Nestle La Lechera Dulce de Leche (or 1 cup of your own- find recipe here)

Topping:

  • 1 bag (10 oz.) Nestle Dark Chocolate Morsels.
  • 12 Tablespoons of butter

DIRECTIONS:

  • Preheat oven to 325F degrees.
  • Make crust by combining crushed pretzels, butter and sugar together and pressing into a greased 9×13 pan.
  • Bake at 325F for about 10 minutes.  Cool completely.
  • In a large bowl, cream together sugar with cream cheese.
  • Add eggs, one at a time, beating on low speed between each one.
  • Add vanilla and 1/2 of the can (about 1/2 cup) of Dulce de Leche.
  • Beat on medium until completely combined.
  • Pour cheesecake over cooled crust and bake at 325F for 45 minutes. (Until center is set)
  • Cool at room temperature.
  • Carefully spread remaining Dulce de Leche over the top of the cooled cheesecake.
  • Melt 12 Tablespoons of butter with dark chocolate chips until smooth.
  • Pour over top, carefully spreading chocolate to cover entire cheesecake.
  • Carefully set pretzels on top of chocolate.  Each one will be in the center of one piece when it is cut, so place them according to how big you want your pieces.
  • Lightly sprinkle with coarse salt.
  • Refrigerate overnight.
  • Before serving, allow cheesecake to warm a little and then using a sharp knife, cut into squares with a pretzel centered in each.
  • Enjoy!

Salted Caramel Cheesecake

My thoughts:  These are really so yummy.  My only problem?  The crust was a little crumbly (you can see in the pictures).  I’m almost positive I didn’t get my pretzels chopped fine enough.  Make sure you chop/food process them into FINE bits- not coarse.

If you don’t want a salty crust just use graham crackers– or Oreos…oh my, caramel cheesecake over Oreos?  Yes, please!  The cheesecake is delicious.  It would be good over any crust.  I hope you enjoy trying it!!!  ~r

Salted Caramel Cheesecake!

Other caramel desserts you might enjoy:

Salted Caramel Cookie Cups (2)Inside-out Caramel Apple!!Caramel Fudge Brownies!!Turtle Cheesecake

Salted Caramel Cookie Cups

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Salty meets sweet in these crunchy pretzel cookie cups dipped in chocolate and filled with creamy caramel.

INGREDIENTS:

  • 2 cups of crushed pretzel rods
  • 1 tube of refrigerated sugar cookie dough
  • 6 ounces (1/2 bag) of Wilton Dark Candy Cocoa Melts
  • 32 Kraft caramels (unwrapped)
  • 1/2c. butter
  • 1 (14 oz.) can of sweetened condensed milk.

DIRECTIONS:

  • Using your hands, knead 1 cup of pretzel crumbs into cookie dough.
  • Form into 12 balls and place into a greased muffin tin.
  • Bake at 350 degrees for 16 minutes. Remove from oven and press centers into a cup using a mini-tart shaper or the end of a wooden spoon. Allow these to cool completely. When cool, gently run a knife around edges and remove from pan.
  • Melt candy melts in the microwave in 30 second increments until smooth.
  • Dip top edges of cup into melted chocolate and then into remaining crushed pretzels. Pipe any remaining chocolate into the bottom of each cup (save just a little bit to drizzle on the top!) Allow this to harden while you make your caramel.

  • To make caramel sauce: place unwrapped caramels, butter and sweetened condensed milk into a saucepan and heat until completely melted. Stir this constantly to prevent scorching. (about 6-8 minutes).

*note: this makes about twice as much caramel sauce as you will need.  You can cut the ingredients in half, but then what to do with 1/2 of a can of condensed milk?!?  I say make the full batch and use the leftovers on ice cream! 

  • Spoon caramel into hardened cups.
  • Drizzle with more melted chocolate if desired.
  • ENJOY!!! 🙂

My thoughts: I made this dessert for my friend Dawn. I just love the salted caramel hot chocolate from Starbucks and we both thought that the saltiness of pretzels plus the sweetness of caramel would be perfect together. I forgot that I HATE eating pretzels with sweet things…can’t stand chocolate covered pretzels….so this dessert is not my favorite. If you like your pretzels covered in chocolate, this is the recipe for you though! I really hope you enjoy it 🙂 r-

6-14-12: I love it when readers try a recipe and share their process (changes and all!)- here’s Kitchen Mischiefs  with her version of these cups using chocolate chip cookie dough—YUM!

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