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Tag Archives: summer dessert

Easy Daisy Cookies!

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Daisy Cookies6

Vanilla wafers and ginger cookies are covered in fun colored candy melts to make these cheery daisy cookies! 

These are less recipe and more edible craft project- and they are SO fun! ūüôā I love (lovelovelove) Anna’s Swedish cookies. They are available in Ginger, Orange, Almond and Mint Chocolate. I get mine at Walmart- but you can find them on Amazon to0- right here. They are less expensive at Walmart though! Every flavor comes in an adorable flower shape that lends itself to making these cute little cookies! Make them in any color you want- and use any flavor cookie! So fun.

Daisy Cookies1

Daisy Cookies

Here is how we made them: (printable recipe)

INGREDIENTS:

  • 1 box of Anna’s Swedish Ginger Thins (I found mine at Walmart)
  • 1 box of Nilla wafers
  • Wilton’s Candy Melts in a variety of colors (I used up some of my half-filled bags with this recipe!)
  • Sugar Sprinkles as desired (shown in yellow)

DIRECTIONS:

  • Melt Wilton’s candy melts (in the center color- I used yellow!) in the microwave in 30 second increments, stirring between until smooth.
  • Dip Nilla Wafers into the melted candy, lifting them up with a fork and tapping the fork on the side of the bowl to allow excess candy melts to drain away.¬†
  • Pull bottom of cookie¬†along edge of bowl to remove excess candy melts and slide coated cookie off fork onto parchment paper.
  • Sprinkle with jimmies or sugar to give it that “rough” center-of-a-flower look, and allow these to harden.

Daisy Cookies3

  • Melt candy melts in other colors, using the same technique. Dip an Anna’s cookie in whatever color you are using and use a similar technique to tap excess off and slide bottom against edge of bowl.

Daisy Cookies2

  • Place coated Anna’s cookie on parchment paper and before it hardens, place a “center” on it.
  • Allow cookie to harden up before serving.
  • Enjoy!

Daisy Cookies

My thoughts: These are just plain fun to make. They are great for practicing your chocolate dipping skills, since these are nice hard cookies without any fillings that get soft. You can do them in any colors you want- and a variety of flavors. My only warning…… Everyone loved these and exclaimed over the cute FLOWERS unless they saw a white and yellow one 1st. Then they asked if it was an egg ūüôā Sigh. Maybe a mini- Nilla wafer would be better as a “center” for those? However you decorate them, I hope you enjoy these fun summer cookies! ¬†~r

Daisy Cookies7

Eggs? Daisies? Haha…..

Other fun flower ideas here on Easybaked: (click on a photo to see the recipe)

Flower Pot OreosChocolate cut-out cookiesSugar cookie cut-outsM&M flower bouquet!!!

 

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Lemon Cream Cupcakes

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Lemon Cream5

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.

Lemon Cream7

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.

Lemon Cream1Lemon Cream2

  • 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!!!

Lemon Cream3

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

Banana Split Cupcakes!

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Banana Split Cupcakes

Do you like banana split sundaes? If so, you will love these little cupcake treats- tasty and oh, so cute!!

I love going out for ice cream- not the soft-serve window kind, but the sit-down in a cute parlor with a million combinations of ice creams and toppings to decide from kind. I usually skip the banana split, because I’m not a huge fan of bananas unless they are in bread (or, in this case a cupcake!). Banana splits are the gold-standard of ice cream though- they have that sundae “look” to them. They are pretty.

I wanted to capture the look, and flavor of a sundae in these cupcakes and I love how they turned out! YUM!!!!

A few months ago I made Root Beer Float Cupcakes using scoops of Cool Whip as ice cream. They were so easy and cute and DELICIOUS, that I used the same idea here~ with banana cupcakes and a yummy strawberry ice-cream-topping filling!

Banana Split Cupcakes2¬†Want to try them? Here’s how we made them: (printable recipe)

INGREDIENTS:

  • One boxed banana cake mix (I used Duncan Hines), plus water, oil and eggs to make according to box.
  • 1 stick (1/2 cup) of salted butter (softened)
  • 1 stick (1/2 cup) of unsalted butter (softened)
  • 1 1/2 cups of powdered sugar
  • 2 teaspoons of strawberry flavoring
  • 2 tubs of Cool Whip (frozen)
  • One jar of strawberry ice cream topping
  • One bottle of chocolate “shell” ice cream topping
  • 1/2 cup of chopped pecans
  • Sprinkles and spoons¬†(optional)

DIRECTIONS:

  • Make cake mix according to package and bake in 24 cupcake liners in muffin tins.
  • Make frosting by combining butters, powdered sugar and strawberry flavoring in a large bowl and beating on high until light and fluffy. Place in a zip-top bag, fitted with a decorating tip.
  • When cupcakes are cool, remove a core from the center using a knife or a cupcake corer. Spoon about 1 tablespoon of strawberry ice cream topping into the middle (you could use pineapple here too, if you wanted) Place “top” of core back on cupcake.
  • Use a cookie scoop or a small ice cream scoop to scoop¬†frozen Cool Whip onto the top of one cupcake. Immediately pipe frosting around the edges of the scoop to hold it in place. Keep cupcakes chilled as soon as they are frosted, and keep your second tub of Cool Whip in the freezer until ready to use.
  • Once all cupcakes are frosted, drizzle them with chocolate shell- this makes a little bit of a mess, but I just dropped them into a second cupcake liner to catch the drips ūüôā

Banana Split CupcakesBanana Split Sundae

  • Immediately sprinkle with nuts and decorations.
  • Keep cupcakes refrigerated until serving.
  • Enjoy!!!

Banana Split Cupcakes

My thoughts: These are a little more time consuming that your average cupcake– but look at how fun they are!! The flavors and textures are just perfect too- that cold Cool Whip and those crunchy nuts with the banana cupcakes… YUM! I really hope you get a chance to try these little treats! ~r

Banana Split Cupcakes

Other ice cream- inspired treats here at Easybaked: (click on a photo to see the recipe)

Butterscotch Ice cream towers!!!!Heath Bar Ice Cream Dessert3Raspberry Lemon Cream Cups!!!Ice Cream Cake

Malted Milkshake Cupcakes

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Malted Milkshake Cupcakes

Dark chocolate cupcakes topped with the creamiest malt frosting ever.  Like a malted milkshake minus the cup!

I have an addiction to chocolate malts. ¬†Not chocolate shakes, just malts. ¬†The creamy, chocolatey kind that you drink through a striped straw at the pool. ¬†My mom makes the¬†best chocolate malts ever. ¬†They are really simple to make, but there’s just something about her leaning out of the patio door and asking, “Anyone want a malt?” that makes me smile. ¬†It’s one of our summer traditions.

Moms Malts!!{Her easy recipe? Ice cream, malt powder, cocoa and milk~ a blender full of ice cream plus cocoa and malt to taste, and milk to desired consistency}

I wanted to make a frosting that tastes like a malt. ¬†It took me a couple of tries, but I finally hit the mark. ¬†It’s wonderfully creamy and smooth. ¬†It is also a very soft whipped icing that¬†must be kept refrigerated because it has milk in it, and because it will not keep a pretty piped finish if it gets warm.

Believe me, the flavor and texture are worth it!

Malted Milk Cupcakes

Here’s how to make these yummy cupcakes! (printable recipe)

INGREDIENTS:

  • One boxed dark chocolate cake mix (plus water, eggs and oil to make according to box)
  • 4 packets of Dream Whip
  • 1 1/2 cups of cold milk
  • 6 Tablespoons of unsweetened cocoa powder
  • 6 Tablespoons of malt powder
  • 1/2 -1 cup of powdered sugar (to desired consistency)

DIRECTIONS

  • Make cake mix according to box and bake in 24 cupcake liners placed in muffin tins.
  • Cool cupcakes completely.
  • Put Dream Whip, milk, cocoa powder, malt powder and powdered sugar into a mixing bowl and blend together.
  • Using a mixer, beat until stiff peaks form (3-4 minutes)¬†
  • Add extra powdered sugar if needed, to desired consistency. ¬†This is a soft whipped frosting, so it won’t be the consistency of a stiff buttercream~ even with lots of powdered sugar. ¬†(believe me, I tried!)
  • Spoon frosting into a zip-top bag fitted with a decorating tip and pipe frosting on cupcakes.
  • Refrigerate until serving and just before serving add a malted milk ball and sprinkle with cocoa powder if desired for garnish.

ENJOY!!!

Malted milk cupcakes!!!!

My thoughts:  these are *almost* as good as my moms malts.  This frosting is really yummy.  It would be a great filling for a layer cake too~ or even a filling for cupcakes.  You could fill chocolate cupcakes with this and then just spoon some chocolate ganache over the top.  Oh the possibilities!  Hope you get to try these and enjoy them as much as we did!  ~r

Malted Milk Cupcakes!!!More recipes you might like:

Chocolate Mousse CakeStrawberry layer cakeMini chocolate chip cookie cheesecakesCake balls filled with cream cheese frosting

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!!!

Frosty Pudding Pops

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Finish off the hot days of August with these creamy popsicles made with pudding!

INGREDIENTS:

  • 1 box (4 servings, 3.9 oz)instant chocolate pudding
  • 1 box (4 servings, 3.9 oz)instant vanilla pudding
  • 3 cups of cold milk (divided)
  • 1 (8oz) container of Cool Whip topping (divided)
  • 12-14 popsicle or sucker sticks
  • 12-14 (3oz) paper disposable cups

DIRECTIONS:

  • Empty vanilla pudding into a mixing bowl and add 1 1/2c. of cold milk.
  • Beat on medium speed for 2 minutes.
  • Add 1/2 of Cool Whip to pudding and mix well.
  • Repeat this process with the chocolate pudding.
  • Place each mixture into separate ¬†large zip-top bags and seal.
  • Clip a corner off of each bag and squeeze into cup in layers (tap cup on counter to flatten each layer before adding the next)
  • Freeze overnight.
  • Clip into the top of each cup with scissors and tear/peel cup away from frozen pudding pop. ¬†
  • Serve and ENJOY!

My thoughts:  These are so easy to make and so yummy to eat!  I love how rich and creamy they are.  You could use any flavor of pudding.  My next batch will be chocolate with coconut!  Enjoy!!!

Peppermint Ice Cream Pie

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Creamy ice cream in a rich chocolate crust- a cold, refreshing and easy summer treat!

I love ice cream pie.  My mom has been making these since I was little.  It is less of a recipe and more of an idea because there is absolutely no baking involved.  By far, this is the easiest dessert ever posted on this blog.  Are you ready?

INGREDIENTS:

  • One half gallon of ice cream (any flavor- I used peppermint stick)
  • 2 pre-made chocolate graham cracker crusts.
  • One jar of hot fudge sauce
  • Cool Whip topping (if desired)

DIRECTIONS:

  • Spoon all of ice cream into a large bowl and mix until softened.
  • Divide the ice cream evenly between the 2 pie crusts, spreading it in evenly to fill each crust.

  • Cover and freeze overnight.
  • Top with drizzles of Hot fudge and some Cool Whip topping when you serve it!

My thoughts: ¬†This is such an easy recipe to make ahead and keep in the freezer for a time when you need a dessert but don’t have time to make one. ¬†Quick and easy and so refreshing and ¬†yummy! ¬†Enjoy!!!!! ¬†-r

NOTE:  This recipe will be automatically posted for me as I will be out of the country for a few weeks.  I will be unable to answer your questions or respond to your comments during this timeРmy apologies ahead of time!  I will catch up with all of you when I return!  -r



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