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Popsicle Punch!!!!

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Popsicle Punch

 Love popsicles?  Love a fruity, refreshing punch?  Try making popsicle punch!  Everyone can choose their own flavor!

Popsicle Punch!!

I was sitting in the sun, thinking about punch the other day.  I was thinking about how you never really get to have punch unless you make a ton of it in a big punch bowl~ which sends it into the “only at a big party” category of treats.  I started thinking about how much fun it would be if you could make a single-serving punch, and suddenly—POPSICLES!!!!!!  A little bit of Sprite, maybe a bit of pineapple juice and a POPSICLE!  Choose your flavor, pick your punch!

I had to run to the store and get popsicles to try this little experiment, and YUM!!!!!!  YUM! YUM! YUM!!!!!!

I loved the plain popsicles- beautiful colors and delicious fruity punch.

THEN, I tried the popsicles that have the ice cream filling… you know, these:

Popsicle Punch!

So much creamy, fruity happiness in one little mug…. well, two little mugs because I had to try a couple of flavors:

Popsicle Punch!

That orange punch?  Like a creamsicle in a cup….!  Unbelievably good!!!

Here’s how I did it:

INGREDIENTS:

  • Sprite (or another lemon-lime soda)
  • Pinapple (or another fruit) juice
  • Popsicles!

DIRECTIONS:

  • Fill a cup about 1/2 full of soda (leave room for the popsicle- the ice cream ones foam up a bit) 
  • Add juice to taste- I added about 1 part juice for 4 parts soda.
  • Place a popsicle into cup and stir to dissolve
  • ENJOY!

Popsicle Punch!!!

My thoughts:  You can make individual cups of punch, or make the base punch in a big punch bowl (just the soda and the juice) and set a cooler full of popsicles out for people to choose flavors from.  I just made a cup of punch with a frozen juice bar— oh my.  So yummy!  The possibilities are endless!!!!  Enjoy!  ~r

Cheers!!!!

Cheers!!!!

Other fun beverage (and beverage inspired!) recipes:

Spiced Mocha and Tim Tam Slams!Cotton Candy Fizz Mexican Chocolate MilkMalted Milkshake Cupcakes

 

 

 

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Root Beer Float Cupcakes!

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Root Beer Float Cupcakes!!!!These cupcakes capture all the summer flavors of a root beer float~ all you need is a frosty mug!

People ask me a lot about if I would ever open a bakery, and I always say no.  I can’t imagine making hundreds of the same thing every day.  My favorite part of baking is the process of creating something new.

I thought about this recipe for a long time.  I wanted root beer in the cupcake and root beer in the frosting, but how to create that “scoop of ice cream” flavor without actually using ice cream?  I sometimes cheat in my photos by using scoops of frozen cool whip instead of ice cream.  It melts slower and keeps a scoop shape longer under the heat of my photography lights.  I decided to try Cool Whip as my scoop of ice cream for these cupcakes.

Oh my.  If I could jump up and down and point giant neon arrows toward this cupcake recipe I would.  These are so, sooooooooooo good. You need to make these!!!  They even use a cake mix, so they aren’t horribly complicated.  That Cool Whip…with the root beer buttercream…. perfect.

Root Beer Float Cupcakes!!!Here’s the recipe: (printable version)

INGREDIENTS: (makes 24-26 cupcakes)

  • One boxed white cake mix, plus water, oil and eggs to make according to package.
  • 1 cup of root beer
  • 5 teaspoons of root beer concentrate (divided)
  • 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 tubs of Cool Whip (frozen)
  • Sprinkles and straws (optional)

DIRECTIONS:

  • Make white cake mix as directed on box.
  • After beating cake, add root beer and 3 teaspoons of root beer concentrate. Mix well until combined.
  • Place cupcake liners in muffin tins and fill each one only about 1/2 full (these cupcakes rise a bit higher than just a plain mix)
  • Bake according to package directions, remove from oven and cool completely.
  • Make buttercream by adding both butters, powdered sugar and 2 teaspoons of root beer concentrate to a mixing bowl and beating on high for 4-5 minutes until very light and fluffy.
  • Place frosting into a sturdy zip-top bag that has been fitted with a large round decorating tip in one corner.
  • Assemble cupcakes one at a time.
  • Use a medium cookie scoop and place a ball of frozen Cool Whip in the center of a cupcake.
  • Pipe round “bubbles” around it immediately, by squeezing the frosting out into a circle and then pulling straight out.

Root Beer Float CupcakesRoot Beer Float Cupcakes

  • Only have one container of Cool Whip out at a time, and if it starts to get soft, switch it back into the freezer to harden up.
  • Keep these chilled until you serve them.
  • Just before serving, add some sprinkles and a straw for a root beer float feel!
  • Enjoy!!

Root Beer Float Cupcakes!!My thoughts:  Such a fun summer dessert.  It is actually very light and not too sweet because a lot of the topping is just Cool Whip.  I was really happy with how this experiment came out and I can’t wait to make them again!  Enjoy!!!!!

Root Beer Float Cupcakes!!

Our very first cookbook is available for purchase this week!!!  Check it out in our new “Store” tab.  You can also find our greeting cards from Warner Press and our fun new recipe notecards distributed by Trifle Recipe Cards there.

These aren’t our first cupcakes that recreate a yummy beverage!  Try these other fun recipes:

Lime Soda Cupcakes!!!!Malted Milkshake CupcakesStrawberry Lemonade Cupcakes!!!!Baileys Irish Cream Cupcakes

Caramel Pecan Marshmallow Pops

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Marshmallow Turtle Pops!

  Big marshmallows covered in creamy caramel and chocolate are dipped in pecans to make an incredibly decadent treat!

These are unbelievably good.  I was visiting my friend Andreya in San Diego last weekend and we passed a store while window shopping in La Jolla that had all sorts of dipped marshmallows.  I started craving them and had to try this.   These are like yummy caramel apples- but with a soft marshmallow inside, instead of an apple.  If you are looking for a really unique treat that is easy to put together, this is your recipe!!!  I couldn’t believe how easy and yummy  these were.

Caramel Pecan Dipped Marshmallows

Here’s the recipe: (printable version)

INGREDIENTS:

  • 2 bags of jumbo marshmallows (24 marshmallows)
  • 24 lollipop sticks
  • 32 Kraft caramels, unwrapped
  • 1 (14 oz) can of sweetened condensed milk
  • 1/2 cup of butter
  • 1 bag of dark chocolate Wilton’s candy melts
  • 2 cups of chopped pecans

DIRECTIONS:

  • Set marshmallows out on parchment paper and stick one lollipop stick into the flat side of each one.
  • In a medium saucepan, melt together caramels, butter and sweetened condensed milk, stirring constantly, until completely smooth (takes about 5 minutes)
  • Pour caramel mixture into a bowl.
  • Using stick, carefully dip each marshmallow into caramel, coating it to the top.  Gently tap stick against side of bowl to remove excess caramel and then slide bottom of marshmallow along bowl’s edge to remove most of caramel.  (It is ok if you remove it down to the marshmallow- the chocolate will cover this up!
  • Place upright on a sheet of parchment paper and cool.
  • Place chocolate candy melts into a bowl, and melt them in the microwave in 30 second increments, stirring in between, until completely melted and smooth.
  • Lay a fresh sheet of parchment paper out before beginning next step.
  • Place pecans in a small bowl.
  • Gently peel a marshmallow away from the parchment paper. This is a little tricky, as it will still be a bit gooey.  I held the stick, lifted, and peeled the paper away from the marshmallow.
  • Dip bottom of marshmallow into melted chocolate and slide bottom along edge of bowl to remove excess.
  • Dip bottom of coated marshmallow into pecans and set on fresh parchment paper to harden.

Once these are hardened up, you can serve them up on a pretty plate, or wrap them in cello bags to use as gifts or favors.
If you aren’t serving them right away, be sure to cover them so the marshmallows don’t harden up.

Caramel Pecan Marshmallow Pops!

My thoughts: These are a recipe I will make again.  I had fun putting them together and everyone who tried them asked me to make them again.  Easy. Yummy. Beautiful.  My kind of recipe!  Enjoy!! ~r

Other unique recipes you might enjoy:

Fruit Loop Pie!Raspberry Lemon Cream Cups!!!Cookie Dough Whoopie Pie!Doughnut cupcakes!!

Easter Egg Cups!

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 Cadbury Egg Cookie Cups!!These rich chocolate cookie cups are dipped in chocolate and filled with a rich cream “egg”.  A perfect Easter treat!!!

Cadbury Egg Cookie Cups!!!!

Do you love Cadbury Eggs?  I’m addicted.  That’s why I decided that there simply must be a chocolate cookie cup filled with Cadbury-like cream.  I used my favorite recipe for chocolate cut-out cookies and they baked just beautifully into firm little cups.  I dipped the tops in melted chocolate and piped yummy cream filling inside.  Fun and delicious!

Cadbury Egg Cookie Cups!!!!

Here’s the recipe: (printable recipe)

INGREDIENTS:

Cookie Cup:

  • 2 sticks (1 cup) butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup unsweetened cocoa powder
  • 3 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 bag of Wilton’s dark chocolate candy melts.

Filling:

  • 3/4 cup light Karo syrup
  • 12 tablespoons of butter (softened)
  • 2 tablespoons vanilla
  • 4 cups powdered sugar
  • 1 to 2 tablespoons of water (for consistency)

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • Add butter, sugar, eggs, vanilla and cocoa together in  large mixing bowl.
  • Blend on medium speed with a mixer until smooth.
  • Gradually add dry ingredients and mix until smooth (use clean hands at the end, to knead into a soft ball of dough)
  • Divide dough into 24 balls of equal size, and place each one in a muffin cup.
  • Press an indentation into each ball using a tart shaping tool (or the end of a wooden spoon)
  • Bake at 350F degrees for 8-10 minutes.  Press Tart shaping tool into center again, to reshape cups.
  • Allow the cups to cool for about 5 minutes in pan, then run a small paring knife around edge to pop cup out of pan.
  • Cool completely on counter.
  • Melt Wilton’s candy melts in microwave in 30 second increments, stirring between until completely melted and smooth.  Dip tops of cups into melted chocolate and allow them to harden completely.

Making cookie cupsDipping tops of cookie cups in chocolate

  • Make filling by adding all of the filling ingredients together except for the water and sugar.
  • Beat these on high until smooth and creamy.
  • Add sugar and beat on high until creamy
  • Add water until it is a nice spreadable, but not runny, consistency.
  • Beat until very smooth.
  • Take about 1/4 out and color with yellow food color gel.
  • Pipe white filling into cups 1st and then add a fun yellow “yolk” on top.
  • Enjoy!!

Cadbury Egg Cookie Cups!!!!My thoughts:  These are so0000  yummy.  If you want to save time, skip the chocolate dip on the edges.  This cookie recipe is just so tasty- and so versatile.  I’ve used it for so many things now.  Your family will gobble these up (once you convince the kids they aren’t really eggs!)  I hope you enjoy them! ~r

Other fun spring recipe ideas:

Strawberry Cookies with Sweet Tart FrostingChocolate cut-out cookiesStrawberry Lemonade Birthday CakeBubble Gum Cupcakes!

 

 

Shamrock Parfaits…the unplanned dessert.

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Shamrock Parfaits!!!!These lovely layered St. Patty’s Day treats were supposed to be a cake…but ended up even better!

I am in the middle of the Navajo Nation without a Bundt cake pan.  That is how this tale begins.  I am almost 3 hours from a store that sells Bundt pans.  In my mind, I wanted to make a lovely bundt cake full of swirls of various shades of green, topped with melted Key Lime frosting.  SO- I did what any enterprising blogging girl would do- I ordered a pan on ebay, with free shipping.  It took a week, but once I got it I was ready to go!  I divided my cake mix into 4 parts and colored each part an increasingly darker shade of green and swirled the colors together in the pan.  After it baked, I tipped it out on a cake rack and…..Bundt Cake disaster!

Sadness.

I let the disaster cool and re-thought my recipe.  I brought my favorite little Weck jars with me, and I had some heavy cream to whip… how about parfaits!!

Shamrock Parfaits!!!Here’s the recipe: (printable version)

INGREDIENTS: (makes 10-12 small parfaits)

  • One boxed white cake mix (Plus water, oil and eggs to make according to box)
  • Green food coloring gel
  • One tub of Pillsbury Key Lime Frosting
  • 2 cups heavy whipping cream
  • 3 Tablespoons of powdered sugar

DIRECTIONS:

  • Make cake according to boxed mix, adding green food color to make batter green (you can make several shades of green if you want, but you don’t have to).
  • Bake as directed in any cake pan you want (lol!)
  • Allow cake to cool completely.
  • Put heavy cream and powdered sugar in a large mixing bowl and beat on high until cream is whipped and light, holding stiff peaks.
  • Take the lid and foil wrap off the tub of frosting, and heat in the microwave for 20-30 seconds.  Stir until it is a nice smooth liquid.
  • Assemble your parfaits by spooning a bit of frosting into each glass, followed by a bit of crumbled cake, followed by a dollop of whipped cream.  Repeat these layers until you are at the top.
  • End with a swirl of whipped cream and some sprinkles.
  • Enjoy!

Shamrock Parfait!!!My thoughts:  These ended up being the yummiest dessert!  I had a family over to visit that night and they gobbled up every last bit of it and loved it.  That key lime frosting is the BOMB!  Yum!  Anyway, thanks for joining me on my latest Navajo kitchen adventure!  Happy St. Patricks Day!!  ~rShamrock Parfaits!!!!Usually I give you another four recipes related to this one.  But today I leave you with one. These are seriously some of the best cupcakes I’ve ever made, and they are perfect for St. Patrick’s Day….just click on the photo and you’ll be magically transported to the yummy recipe.  I present:  Bailey’s Irish Cream Cupcakes….Enjoy!!!! ~r

Baileys Irish Cream Cupcakes

Coconut Brownie Cups

Coconut Brownie CupsThese moist little brownie cups have a layer of creamy coconut and a yummy fudge topping.  Beautiful and easy to make, these are sure to impress!

I’m addicted to coconut.  I really do love it in everything.  Have you seen the coconut Oreos? The coconut M&Ms?  The coconut Hershey kisses?  Yeah….there’s no better flavor in my book!  That said, if you hate coconut (as many of my friends do), these little brownie cups can be made with other flavorings.  I’ve made them with mint, maple and raspberry flavorings and all of them are delicious!  You can add a little food coloring to make them pretty too.  This is a really fun, easy and versatile recipe- and I think you are going to love it!!Coconut Brownie Cups!!!

Here’s the recipe, it makes 24 cups: (printable version)

Brownie:

  • 1cup butter
  • 2 cup sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 2 cups flour
  • 1/2 cup cocoa
  • 1/2 teaspoon salt
  • 1 cup milk

Coconut filling:

  • 5 cups powdered sugar
  • 8 tablespoons melted butter
  • 2 teaspoons coconut extract
  • 1/2 cup shredded coconut

Chocolate Topping:

  • 12oz. semi-sweet chocolate chips
  • 12 tablespoons butter (do not substitute margarine here!)

DIRECTIONS:

Brownie:

  • Preheat oven to 350.
  • Cream butter and sugar together. 
  • Beat in eggs, cocoa, vanilla and salt.
  • Add flour and milk (alternating them and mixing well in between)
  • Spoon evenly into 24 cupcake liners in a cupcake tin.
  • Bake at 350 degrees for 10-12 minutes (don’t over bake- they will start to pull away from the liner)
  • Cool.  

Coconut Filling:

  • Add melted butter to sugar and extract.
  • Mix well, using water to bring it to a thick but spreadable consistency.
  • Add coconut and blend well.
  • Scoop filling into a large zip top bag fitting with a large round tip and pipe filling over the top of each brownie.
Coconut Cup Filling
Chocolate Topping:
  • Melt butter and chocolate together in the microwave in 30 second increments, stirring in between until completely melted and smooth.
  • Pipe over coconut filling and spread evenly over top
  • Chill until top layer is hard and use any extra topping to pipe fine lines on the top if desired~ be creative!!
  • Enjoy!!

Coconut Brownie Cup!My thoughts:  These are one of my favorite go-to recipes.  I love how beautiful they are and I love the versatility of the flavors.  These are SO perfect for showers and parties.  You can even color the fillings to match school, team or wedding colors.  Very fun!  I hope you enjoy them!!!  ~r

Other fun and colorful recipes:
Rainbow Cake RollPolka Dot Cake!!!Tie-Dye Cake with Blue Raspberry Frosting!Confetti Cake Filled with Candy

 

White Chocolate Strawberry Cookies

White Chocolate Strawberry Cookies!!Just in time for Valentines Day- these pretty pink strawberry cookies are made using a cake mix and full of creamy white chocolate chips.

These are such easy and pretty little cookies!  They are chewy and moist and flavorful- I really think you are going to love them!

Here’s the recipe: (printable version)

INGREDIENTS:

  • 1 box of Duncan Hines Strawberry cake mix
  • 1/3c. margarine (soft, at room temperature)
  • 1/2 box (4 ounces) of Philadelphia cream cheese (soft, at room temperature)
  • 1 bag of white chocolate chips
  • 1 egg

DIRECTIONS:

  • Preheat oven to 350 degrees.
  • Cover 2 cookies sheets with parchment paper.
  • Cream together margarine and cream cheese until smooth.
  • Add egg, stirring until smooth.
  • Melt 1/3 cup of white chocolate chips and stir in.
  • Add cake mix  and stir until combined.  Use clean hands to knead mixture into a heavy cookie dough.
  • Add remaining white chocolate chips and combine well.
  • Make evenly- sized small balls of dough using a spoon or a cookie scoop.

Strawberry Cookies!!!

  • Place on a parchment paper- covered cookie sheet, leaving room for cookies to spread as they bake.
  • Bake at 350 degrees for 12-14 minutes.
  • Remove from oven, slide parchment paper (cookies and all!) onto a clean counter, and cool.

White Chocolate Strawberry Cookies!!

My thoughts:  I really love these cookies.  The white chocolate chips are SO yummy.  I like them best warm out of the oven and all gooey!  These are an easy recipe to make with kids, and a perfect treat to give for Valentines Day!

White Chocolate Strawberry Cookies!!

Other fun Valentines treats on easybaked:

Strawberry Lemonade Cupcakes!!!!Strawberry layer cakeChocolate covered Strawberry cake roll-- all fixed!!!Rich Chocolate Ganache Mini Cupcakes

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