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Key Lime Layer Cookies

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Key Lime Cookies

Layers of cookie, key lime pie filling, and white chocolate make these an irresistibly refreshing summer treat!

So. You know those new “healthier” Oreo Thins cookies? I found a way to make them unhealthy. Still a reasonable indulgence, but not the super-low calorie tiny sliver of a cookie they were created to be.

I present: Key Lime Layer Cookies!!!!

Key Lime Cookies

Creamy Key Lime filling sandwiched between two Oreo Thins and dipped in white chocolate. YUM!!! These are incredibly easy to put together and such a delicious, creative, and beautiful treat!

Key Lime Cookies4

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

INGREDIENTS: (makes 20 cookies)

  • 3/4 cup of key lime juice (I squeezed ’em!)
  • 1 can of sweetened condensed milk
  • 1 egg
  • 1 package of Oreo Thins in vanilla
  • 1 bag of Wilton’s Candy Melts in white
  • Colored sugar (if desired for decorating)

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • Combine lime juice, condensed milk and egg together in a small mixing bowl.
  • Pour into a small baking dish and bake for 20 minutes.
  • Spoon into a cool bowl and chill in freezer for 30 minutes to cool.
  • While cooling, set 1/2 box of vanilla Oreo Thins out on a baking sheet that will fit into your freezer.
  • After lime filling is chilled, stir and spoon into a large zip-top bag. Clip a corner off and pipe filling on top of each Oreo- not quite going to the edges.
  • Gently set an Oreo Thin on top of the filling. Don’t press too hard or the filling will come out on the edges. Use up all the cookies in the box.

Key Lime Cookies6Key LIme Cookies7

  • Gently slide this baking sheet into the freezer and freeze for 1 hour.
  • Melt Wilton’s Candy Melts in microwave in 30 second increments, stirring between until smooth.
  • Take chilled cookie and place it into melted chocolate. Quickly spoon over the top and sides.
  • Lift the cookie with a fork and tap on side of bowl until excess drips away. Slide bottom edge of cookie along side of bowl to get rid of excess on bottom and set on parchment paper to harden.
  • Repeat with remaining cookies. You may want to keep cookies in freezer before dipping, and only take maybe 4 or 5 out at a time to work on.
  • Decorate as desired. If you want sugar sprinkles, add these before the candy melts harden back up. 
  • Enjoy!

Key Lime Cookies2

My thoughts: These are easy and fun to make, and they keep for up to a week in the fridge! You will have a little pie filling left at the end, but you could get a little more white chocolate and a few more cookies to use it up -if you want. I’d guess you would have enough filling for another 8-10 cookies. Another helpful hint- make sure these are cold when you dip them, and don’t linger and let them sit for a long time in that melted chocolate. Sprinkle sugar on top while they are still melted. I hope you enjoy these as much as I did!!  ~r

Key Lime Cookies5

Other key lime desserts here on Easybaked: (click on a photo to see the recipe)

Key Lime PieKey Lime CakeKey Lime Cupcakes!Key Lime Tartlets

Sunshine Lemonade Cookies

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Lemonade Cookies2

These soft cut-out cookies have lemonade in the mix for a sweet lemon cookie you will love!

If you have been a fan of Easybaked for very long, you know that I love lemon-themed desserts! I’ve used lemonade in cupcakes and cakes– but these cut-out cookies are a new experiment- and I adore them! These cookies just melt in your mouth- and that tart lemon flavor is wonderful.

Lemonade Cut-out Cookies!

You can cut these into any shape you want, and decorate at whatever level of creativity and effort you choose. I wanted happy sunshine cookies for a summer party- so I used a Smiley Face Emoji Chocolate Mold and yellow, blue and orange Wilton’s Candy Melts to decorate my cookies. They make me smile!

Here is how I made them: (printable cookie recipe here)

INGREDIENTS: (makes about 24 cookies)

  • 2 sticks (1 cup) unsalted butter (softened)
  • 1 1/2 cups of granulated sugar
  • 2 eggs
  • 1 teaspoon of vanilla
  • 3 cups of flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • One packet (0.23 oz) of unsweetened lemonade powder (I used Kool Aid brand)
  • 2 bags of Wilton Candy Melts in blue (or in whatever colors you want to decorate in!)
  • 1 bag of Wilton Candy Melts in yellow
  • 1/4 bag of Wilton Candy Melts in orange

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • In a large mixing bowl, cream together butter and sugar until smooth.
  • Add eggs, vanilla and lemonade powder and mix well.
  • Add all dry ingredients and mix until able to knead into a firm ball of dough (add additional flour if necessary).
  • Roll out on a floured counter with a flour coated rolling pin to desired thickness (I made them about 1/4 inch thick))
  • Cut into whatever shape you want- I used a 3.5-inch round cookie cutter.
  • Place on a parchment paper covered cookie sheet.
  • Bake at 350F degrees for 8-10 minutes and slide off the cookie sheet (leaving on parchment paper) to cool.
  • Melt 3/4 of yellow candy melts (in microwave, 30-second increments, stirring in between until smooth) and use a small zip-top bag to pipe this into each smiley face mold cavity. Freeze for 4-5 minutes and remove from mold. Set aside.
  • Melt blue candy melts and pipe around the edges of each circle.
  • Melt remaining yellow and orange candy melts and place in small zip-top bags to be ready to decorate. Keep them warm in a towel.
  • Flood cookie to edges with blue candy melts and immediately pipe circles of orange and yellow around the cookie’s center. 
  • Use a toothpick or skewer to pull lines through the melted chocolate and then tap on table to remove lines.
  • Place a smiley face in the center.

Lemonade cookies!

  • Repeat with remaining cookies, keeping candy melts warm in towels as you go.
  • Once they are hardened—Enjoy!

My thoughts: These are delicious. Decorating them this way takes a little time, but you could certainly make these cookies and decorate with a buttercream and some sprinkles if you want easy! The cookies are so worth trying- they got rave reviews 🙂 Happy summer to you!!!!  ~r

 

Lemonade CookiesOther lemon treats here on Easybaked (click on a photo to see the recipe):

Lemon Cream cupcakes!Raspberry Lemon Drop Cakes!!Raspberry Lemon Cream Cups!!!Lemon Drop Cookies with Coconut

 

 

Candy-coated Cut-out Cookies!

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My Message5

These buttery cut-out cookies are decorated in melted candy and designed to replicate our Josiah Venture Camps Theme for 2016!

There is so much to talk about with these little cookies! I will start with the WHY.

I work for an organization named Josiah Venture. We are a movement of God among the youth of Eastern and Central Europe that finds its home in the local church and transforms society. We plan over 100 evangelical camps each summer in 13 different countries, and each camp has the same theme. This year the theme is “Did You Get My Message?”, and this is the camp logo- on all of the t-shirts and banners and materials.

A3_Camp_Poster_2016_FINAL_EDITABLE_ENGLISH

Last year, I made cookies that replicated our camp theme “You are Here” and they were such a hit that people asked if I planned to do this again… I’m starting to be a little afraid of the next year’s design!!! THIS year was pretty easy- and a lot of fun!

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Now for the HOW.

Have you ever pieced two cookie parts together to make a shape not available in the cookie cutter world?

Me neither. When I was challenged to re-create this design in cookie form I knew I could get a hexagon cookie cutter- but how to add that cute little circle at the top? Then, how to decorate them without using Royal Icing? I’m not a fan of all the waiting for it to harden between colors.

Here’s what I did- and it worked (and tasted) GREAT. I realize you will want to make your own shapes and decorations- just adjust the amounts and colors of Wilton’s candy Melts accordingly.  (For a printable cookie recipe, click here)

My Message6

 INGREDIENTS: (makes about 24 cookies)

  • 2 sticks (1 cup) unsalted butter (softened)
  • 1 1/2 cups of granulated sugar
  • 2 eggs
  • 1 teaspoon of vanilla
  • 1 teaspoon of butter flavoring
  • 3 cups of flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 2 bags of Wilton Candy Melts in blue (or in whatever colors you want to decorate in!)
  • 1 bag of Wilton Candy Melts in white
  • 1 bag of Wilton Candy Melts in red

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • In a large mixing bowl, cream together butter and sugar until smooth.
  • Add eggs, vanilla and butter flavoring and mix well.
  • Add all dry ingredients and mix until able to knead into a firm ball of dough (add additional flour if necessary).
  • Roll out on a floured counter with a flour coated rolling pin to desired thickness (I made them fairly thick)
  • Cut into whatever shape you want- and if you want to join two shapes like I did, gently set one piece against the other on a parchment paper covered cookie sheet and press gently together.
  • Bake at 350F degrees for 8-10 minutes and slide off the cookie sheet (leaving on parchment paper) to cool.
  • I needed a full circle on top of each cookie, so I used a cookie marker to trace the cookie cutter as pictured.

My Message 10My Message9

  • I needed 2 items drawn on top of each cookie- an envelope and an question mark. I drew the envelopes out on my computer, found a good bold font for the question marks, and printed several sheets of these. I taped them under parchment paper and used melted white candy melts to trace them. To melt candy melts, you heat them in the microwave in 30 second increments, stirring until smooth.
  • Then I took that same melted white chocolate and outlined the circle- using my lines as a guide.
  • Melted blue candy was used to outline the hexagon.

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  • Finally, red candy melts are piped into the circle, filling it completely. I tapped the cookie gently on the table to get rid of bubbles before gently setting a question mark in the center. This step further cements those cookie pieces together.
  • The last step is to completely fill the hexagon with blue, tap out bubbles, and gently set an envelope in the center. I swirled a little white in the blue to copy the logo’s wave look.

My Message13

Any squeeze bottle that can be fitted with a small round decorating tip will work, but aren’t these so fun? These are from the Kuhn Rikon Decorating Set. That’s a link to find them on Amazon, but I got mine in a clearance bin at Marshall’s and didn’t even know how much I would love them!

The best part about working in candy melts rather than frosting is that they harden up SO fast. No waiting between colors- and no bleeding of one color into another. Plus they taste like a cookie covered in white chocolate! The cons are color choice. You are fairly limited in what colors you can use- although the Wilton’s site does have this handy chart to help you mix colors. I will use this again- for sure. I loved it.

My Message1

So. Fun. *smile*  ~enjoy!!!

My role with Josiah Venture is as their intern coordinator. Every year we have over 100 college age interns that spend the summer in Eastern and Central Europe. They partner with local churches and help them reach young people through English, Music, and Sports camps, with the message that God loves them. We also invite churches from the US, Canada and the UK to bring groups of young people over to serve short term. I’ve taken two college-age groups over to Slovakia, and it is a life-changing experience! If you are a part of a church that might be interested in helping next summer, or you might be interested in being a summer intern- check out our website for more info. Applications for 2017 internships will be available in July!

Here’s a link to internship opportunities.

Here’s a link to short-term opportunities.

Here’s a link to a great video that explains more about who Josiah Venture is and what God is doing in Eastern and Central Europe.

JV Interns 2017- cropped

Our 2016 interns!

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Other cut-out cookie recipes you will love! (click on a photo to see the recipe)

Sugar cookie cut-outsGingerbread Cookies!Honey cut-out cookiesChocolate cut-out cookies

American Flag Oreo Pops

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American Flag Oreo Pops!!!!Put a little red white and blue on your Oreos and celebrate the Fourth of July!

These are an easy treat that will make you (and everyone else) smile.  Plus there’s an Oreo inside- perfect!

I’ve said it before, and I will say it again– I’m addicted to Oreo Pops.  Most of you know that I’m living in Arizona for eight months with the Navajo.  I love it here, and the Navajo people are incredibly gracious about sharing life with me and teaching me all about their culture and traditions.  I had a hard time a couple of weeks ago though.  A puppy that I recently took in became very ill and the vet diagnosed her with parvovirus, a deadly disease that can be prevented with puppy vaccinations.  Most people here cannot afford to vaccinate (or spay and neuter) their dogs, so this puppy and all of her litter mates had to be put down.

Oreo...

Oreo…

So. Incredibly. Sad.  My little puppy was named Oreo, for her adorable black and white Oreo markings.

One of my friends here suggested we sell things at a local flea market this week, and I decided to make 100 Oreo Pops in a variety of forms to make money to help spay and neuter Oreo’s parents, and to vaccinate other puppies in the area.

I made ALL SORTS of Oreo pops, and these were one of my “new” designs.  I love how patriotic they are!

American Flag Oreo Pops!!!!!So, in honor of this wonderful, beautiful country that we all call home….Oreo Pops- in Red, White and Blue!!!

Here’s the recipe: (printable version)

INGREDIENTS:

  • One box of Double Stuff Oreos
  • One bag of Wilton’s candy melts in Red
  • One bag of Wilton’s candy melts in Blue
  • One jar of flower sprinkles (the white ones look like stars…?) 
  • 24 lollipop sticks

DIRECTIONS: (Need a visual?  Click here.)

  • Carefully twist apart all of the Oreo cookies
  • Using one of the lollipop sticks, make an indentation in the white filling of each cookie.
  • Melt the Red Candy Melts in the microwave in 30 second increments, stirring until completely melted and smooth.
  • Dip the end of one stick into the melted red chocolate, drizzle a little in the center of the white cookie filling and then gently press it into the indentation made.
  • Place the top of the cookie back on and allow red chocolate to harden (10 minutes or so), cementing the cookie back together with a stick inside.
  • Holding the stick, lower the entire Oreo into the bowl of melted red chocolate, spooning it over the top and sides to cover it completely.
  • Allow the excess red chocolate to drain off and gently place covered Oreo on a piece of parchment paper to harden and cool completely
  • Melt Blue candy melts in the same manner that you melted the red.
  • Allow the candy melts to cool just a bit before dipping (so that it doesn’t melt the red candy underneath).
  • Spoon a bit of blue chocolate over just the top end of the Oreo.  Tap to drain away excess blue chocolate and wipe back across a clean paper towel to remove any drips or splatter of blue.
  • Place on a clean piece of parchment paper to cool, and immediately place a few white “stars” on the blue.
  • Allow pop to harden completely.
  • Remove from paper and serve- or place in a small treat bag, tied with pretty ribbon.
  • Enjoy!

American Flag Oreo Pops!!!!My thoughts:  These are easy and fun to put together, and just so CUTE!  Happy Fourth of July!!!!!  ~r

Other fun (and very patriotic!) desserts to try here at Easybaked:

Patriotic Flip Flop Cookies!!!!Patriotic Bundt Cake!!!!Patriotic Polka Dot Cake!!!!Chocolate covered brownie stars

 

Hamburger Cookies!

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Hamburger Cookie!These cute little burgers are a fun April Fools treat.  They look like a little burger, but they taste like a yummy peppermint cookie!

I’ve been making these since I was a little girl.  They are so easy to put together and so fun to share with people!  Both kids and adults will smile when they see these on the table or tucked into a lunch box!

Hamburger Cookies!!Want to know how to make these cute little treats?  Here’s the recipe: (printable version)

INGREDIENTS:

  • 1 box of Nilla Wafers
  • 1 bag of York Peppermint Patties
  • 1/3 cup each of red, green and yellow Wilton’s candy melts.

DIRECTIONS:

  • Preheat the oven to 350F degrees
  • Unwrap all of your peppermint patties. (Usually there are 24-26 of them per bag)
  • Count out twice that many Nilla Wafers (choose the pretty and unbroken ones!)
  • Place half of the Nilla Wafers, flat side up, on a cookie sheet.
  • Set one peppermint patty on each Nilla wafer.
  • Carefully place the cookie sheet in the oven for 1 to 2 minutes, just long enough to melt the chocolate coating on the peppermint patty. (This will melt the bottom of the peppermint to the Nilla wafer).
  • In 3 small bowls, melt the Candy Melts in the microwave in 30 second increments, stirring between until completely melted and smooth.
  • Place each of the 3 melted colors in separate zip-top bags.
  • Clip one corner and drizzle one color across tops of each peppermint.  Repeat this with other two colors.

Hamburger Cookies!!!

  • Gently press a Nilla wafer, flat side down, on top of the drizzled candy melts. Press to gently squeeze the “ketchup, lettuce and cheese” colors out at the edge of the cookie “bun”.
  • Allow cookies to harden completely.

I like to serve them with those little mini potato sticks.  I wanted to take some pictures with some, but I couldn’t find any at the grocery store here.  Trust me, the salty and sweet is a yummy combination.

Hamburger Cookies!!!!My thoughts:  My mom was downright mischievous on April Fools Day.  I had green milk and no meat on my sandwich and holes poked in my apple.  This is a fun “eating hamburgers for dessert” prank that will make your family smile.  Plus they are SO yummy!  Enjoy!!! ~r

Other fun treats you might like:

Patriotic Flip Flop Cookies!!!!Toxic Slime-filled Cupcakes!Ladybug Oreo Pops!Pile of Cupcakes!

 

Oreo Pops~ a recipe revisited!

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RR HeaderDay #4 of our celebration of past recipes.  This week is going fast!  Today’s recipe is the 4th most viewed recipe on the Easybaked site.  It has had nearly 60,000 visits since it was published in February of 2012.  Can you guess what it is????

Oreo pops - a revisited recipe!These little treats are a favorite of mine.  They have been remade as mummies and snowmen already- the decorating possibilities are just endless!

These have been the star attraction at birthdays, showers, picnics, retirement parties, and even as favors at weddings.  They have been decorated in flowers and butterflies and school colors and even with Barney the Dinosaur!  The end of July they will be featured in Women’s World Magazine (so be on the look-out and grab a copy!).

For the Fourth of July holiday I simply dipped them in red white and blue and decorated with drizzles and sprinkles.  SO easy.  I tied these up in little favor bags and they are all set to travel to all of my upcoming holiday parties and picnics!  I just love things you can make ahead!

To see the original recipe and get directions for how to insert the stick and dip these, click here.

To print a copy of the recipe and directions, click here.

Patriotic Oreo Pops!!!

Patriotic Oreo Pops!!!

Patriotic Oreo Pops- yum!!!Don’t miss our very last recipe remake tomorrow morning~ you’re going to love it!!!

Want to know what our other most-visited recipes are?  Here’s what’s at the top of the list:

Strawberry-Lemonade Layer CakeFrozen S'mores CupsRaspberry Confetti KissesSalted Caramel Cookie Cups (2)

Oreo Snowman Pops!

These cute little snowmen are easy to put together and make cute stocking stuffers or party favors!

What could be better than an Oreo cookie??  An Oreo cookie dipped in white chocolate and decorated as a fun hat-wearing snowman!

These are really fun.  If you’ve tried making Oreo pops already, these will be a breeze for you.  If this is your 1st time, you will want to refer to my original Oreo pop recipe to see pictures of these steps.  Click HERE to see the tutorial.

INGREDIENTS:

  • One package of Double Stuff Oreos
  • 2 (12oz.) bags of Wilton White Candy Melts
  • 24 Lollipop sticks 
  • Small amounts of colored Wilton Candy Melts for eyes, nose and hats
  • 24 M&Ms in colors that match your hat colors.
  • Fun ribbons to tie on as scarves

DIRECTIONS: 

  • Carefully twist apart all of the Oreo cookies.
  • Using one of the pop sticks, make an indentation in the white filling of each cookie.
  • Melt the Candy Melts in the microwave in 30 second increments, stirring until completely melted and smooth.
  • Dip the end of one stick into the melted white chocolate, drizzle a little in the center of the white cookie filling and then gently press it into the indentation made.
  • Place the top of the cookie back on and allow white chocolate to harden (5 minutes or so), cementing the cookie back together with a stick inside.
  • Holding the stick, lower the entire Oreo into the bowl of melted white chocolate, spooning it over the top and sides to cover it completely.
  • Allow the excess chocolate to drain off and gently place covered Oreo on a piece of parchment paper to harden.  
  • Melt small amounts (about 2 c. TOTAL) of Wilton candy melts in your hat colors.
  • Hold coated Oreo over bowl and gently spoon color over top edge of cookie at an angle to make a hat shape.  Use spoon to shape this.
  • Tap cookie over bowl and slide bottom edge against edge of bowl to remove excess.
  • Gently place an M&M on the cookie- against the melted candy melts and wait a few seconds for it to stick.
  • Set pop back on parchment paper to harden.
  • Use a toothpick to add eyes and a nose with Wilton candy melts in black and orange.  (If you want to color your white candy melts for these tiny bits of color you can use Wilton Icing Colors in them.)
  • Allow pops to harden completely and add a cute ribbon to the lollipop stick for a scarf.


You can put these into cute clear cello bags, tie them shut and give them as gifts or put them in a cute jar or basket as a Oreo Pop arrangement for your Holiday party!

The best part????  There’s an OREO inside!!

Enjoy these yummy winter treats!!!!!!

Click on the banner below to get more Holiday ideas and free printable gift tags:

Mummy Oreo Pops for Halloween!!

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These make me smile– aren’t they cute?  I saw the idea on a regular cookie at Mel’s Kitchen Cafe (along with a really cute mummy hot dog idea!) and I immediately thought of my Oreo pops recipe from last spring and decided to turn some Oreos into mummies!  It was a little time consuming, but not difficult.  I think the results were worth the effort!  Here’s how we did it:

INGREDIENTS:

DIRECTIONS:

  • Carefully twist apart all of the Oreo cookies.
  • Using one of the pop sticks, make an indentation in the white filling of each cookie.
  • Melt the Candy Melts in the microwave in 30 second increments, stirring until completely melted and smooth.
  • Dip the end of one stick into the melted white chocolate, drizzle a little in the center of the white cookie filling and then gently press it into the indentation made.
  • Place the top of the cookie back on and allow white chocolate to harden (5 minutes or so), cementing the cookie back together with a stick inside.

(For a picture tutorial on this click here)

  • Before dipping the entire cookie, unwrap your fondant, split it in half and immediately place one half in an air-tight zip-top bag (you will only use half of the fondant).
  • Roll the remaining  fondant out with a rolling pin as directed on the box.  Using a sharp knife, cut strips (about as wide as an oreo) in the fondant and then cut narrow strips across (see photo)

  • Now it is time to dip your Oreo pops (you may need to put your candy melts back in the microwave for a few seconds to remelt them)
  • Holding the stick, lower the entire Oreo into the bowl of melted white chocolate, spooning it over the top and sides to cover it completely.
  • Allow the excess chocolate to drain off and gently place covered Oreo on a piece of parchment paper to harden. 
  • Immediately place two eyes on the front and gently lay strips of fondant back and forth across the cookie.  It took me a little bit to figure out a pattern that looked good and worked– copy mine if you want!!
  • Allow everything to harden and place in treat bags with ties.

My thoughts:  These are a little time-consuming, but if you enjoy the process  (I do!) and you have a free afternoon (I did!) these are just really fun to put together.  The smiles when people see them make all that work worthwhile!  Enjoy!  ~r

Other recipes you might enjoy (click on the image to see the recipe):

Halloween Bundt Cake

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Creepy colors all swirled together inside make this bundt cake a holiday hit!  Drizzle it with gooey frosting and fun colors for a perfect (EASY!) party dessert!

Confession:  I needed a fast dessert a few nights ago, saw this online and decided to use a recipe rather than create a new idea.  Its a FABULOUS and EASY idea, so I just couldn’t help but share it!  Kudos to Lets get Cookin’ for this idea- wonderfully creative!  Here’s how I made my own: (printable recipe)

INGREDIENTS:

  • One box of white cake mix (and oil, water and eggs to make according to box)
  • One box of chocolate cake mix (and oil, water and eggs to make according to box)
  • Orange, Black and Purple gel icing colors (these gel colors give the batter the vibrant colors you see without having to add much–I invested in the Wilton set of 12 colors months ago and I LOVE them.  Click here to see them on Amazon.  You can order them there or sometimes find them at craft or cake decorating stores).
  • One tub of chocolate pre-made frosting
  • Wiltons Candy Melts in purple (and orange too if you want!)

DIRECTIONS:

  • Preheat oven to 325 degrees.
  • Make both cake mixes according to packages.
  • Divide the white cake batter into two bowls, equally.
  • Add black coloring to the chocolate cake to darken it.
  • Add purple to 1/2 of the white batter and orange to the other half.
  • Pour about 1/3 of the chocolate batter into the bottom of a well-greased bundt pan.
  • Pour all of the purple batter over the chocolate
  • Pour all of the orange batter over the purple
  • Pour another 1/3 of the chocolate batter over the colors.  You can use more than 1/3, but you want to give the cake room to rise- so leave a bit of room.  You can discard the remaining chocolate batter or make a couple of cupcakes with it.
  • Bake at 325 degrees for about 45-55 minutes (until the center is set and a cake tester inserted comes out clean).
  • Tip over on a cake rack and cool completely
  • To finish, melt the tub of frosting in the microwave (about 15-30 seconds) and stir well.
  • Place frosting in a zip-top bag, clip a corner and drizzle over entire top of cake.
  • Melt candy melts in the microwave in 30 second increments, stirring between until smooth and pipe these colors over the top as well.  I think both purple and orange would be fun, but I only had purple in my cabinet!

My thoughts- quick and easy and yummy moist cake that makes people smile and ask– “how’d you do that”?  Very fun!!  I have to add that the recipe over at Lets Get Cookin’ used vanilla frosting colored with the gels and drizzled over the top.  I decided to use chocolate because its what I had 😉  It was really yummy with the chocolate– I think you would get a better color match doing it with the vanilla frosting though- my candy melts color clashed a little with the inside purple color.  Also, I put a cookie sheet on the rack below the cake while it baked– just in case it dripped over.  It didn’t, but you might want to do that just to save yourself an oven-cleaning day!  Hope you get to try this cake– I think you are gonna love it!!!  ENJOY!  ~r

Frostings, Fillings and Fun!

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One of the most frequent questions I’m asked about this blog is this:  How do you keep coming up with new  and original recipes?

The answer is this: I find elements (usually a filling, topping or frosting) that I love in one recipe and imagine ways to use it again in a totally new recipe.

Here’s an example:  My friend Dawn’s friend Lily gave her a recipe for caramel chip bars.  I changed a few elements in the recipe and made it my own.  The bars are reeeeaaaaalllly good.  The best part about them is the amazing caramel sauce that makes up the middle layer.  How have I used this caramel sauce since?

(click on a picture to see the whole recipe)

  

  

This post is dedicated to sharing my favorites in the frosting, topping and filling world– I hope you can use some of these elements to create your own yummy treats (and if you do, please share them here with the rest of us!!!)

FROSTINGS:

Buttercream Frosting:

By far, my favorite frosting recipe ever.  Light and whipped and a perfect blend of sweet and a touch of salty.  If you want it flavored use extract in place of the vanilla.  You can also add colors.

Ingredients:

  • 1 stick (4 oz.)of salted butter (room temp)
  • 1 stick (4 oz.)of unsalted butter (room temp)
  • 1 1/2 c. powdered sugar
  • 3 t. vanilla (use clear if you want white frosting)

Directions:

  • Place all ingredients in a mixing bowl and beat on high until light and fluffy.
  • This is enough to frost 12-18 cupcakes.  Double this recipe to frost more or to frost an entire layered cake.

German Chocolate Frosting:

 

 

Ingredients:

  • 1c. sugar
  • 1c. evaporated milk
  • 1/2c. butter
  • 3 egg yolks (beaten)
  • 1 1/3c. flaked coconut
  • 1c. finely chopped pecans.
  • 1 t. vanilla extract

Directions:

  • In saucepan combine sugar, evaporated milk, butter and egg yolks.  Cook over low heat (stir constantly!) until this thickens considerably (took me about 8 minutes).
  • Remove from heat and stir in pecans and coconut.
  • Chill until thick enough to spread.
  • This makes enough frosting to frost a layer cake.

Kool-Aid Frosting:

Just plain fun.  Use different flavors to be as creative as you want!

 

Ingredients:

  • 2- 8oz. packages of Philadelphia Cream Cheese (softened to room temp.)
  • 1 packet (0.23oz.) of Kool-Aid
  • Food coloring  (to deepen color if desired)
  • 1- 7oz. container Jet-Puffed Marshmallow Creme
  • 1/3 c. powdered sugar
  • 8 oz. Cool Whip Topping

Directions:

  • Cream together cream cheese, Kool-Aid and food coloring (if desired) until smooth.
  • Beat marshmallow creme and powdered sugar in and then fold in Cool Whip until completely smooth.
  • This makes enough frosting to frost a layer cake.

Whipped Cream Cheese Frosting:

 

 

Ingredients:

  • 2 packets of Dream Whip  (4 come in one box)
  • 3/4 c. milk
  • 1/2 t. vanilla
  • 4 oz. (1/2 brick) of softened Philadelphia Cream Cheese
  • 1/3 c. powdered sugar (divided)

Directions:

  • Cream together softened cream cheese and about half of the powdered sugar.  Set aside.
  • Add remaining ingredients together in a large mixing bowl and stir until all powder is combined.
  • Mix with an electric mixer (beaters are ok, but I like to use my whisk attachment if you have one) on high until very stiff peaks form.
  • Add cream cheese mixture and continue beating on high until stiff and thick.
  • This makes enough frosting to frost a layer cake.

Royal Icing:

Not my favorite frosting to work with, but perfect for a smooth and hard topping for cookies.  Beautiful but a lot of work…

 

Ingredients:

  • 1 lb of powdered sugar
  • 3 T. meringue powder
  • 6 T. water
  • 1t. vanilla (use clear if you want white frosting)
  • Food coloring

Directions:

  • Add all ingredients together and mix with a mixer for at least 2 minutes until smooth and fluffy. Color as desired.

FILLINGS:

Mint Filling

This is perfect for layering inside of brownies and cakes.  I’ve even made a peppermint patty tart using this filling as a layer inside.

 

Ingredients:

  • 5 c. powdered sugar
  • 8 tbsp. (one cup) melted butter or margarine
  • 2 tsp. peppermint extract
  • food coloring (if desired)

Directions:

  • Add melted butter to sugar and extract.
  • Mix well, using water to bring it to a thick but spreadable consistency.
  • Add food coloring if desired.

Kool-Aid Filling

Perfect for making a cream pie or putting in little cookie cups- this filling’s potential is as endless as the flavors of Kool-Aid on the shelf!  Kids will LOVE this!

 

Ingredients:

  • 8oz. Philadelphia Cream Cheese
  • 1 (0.22 oz.) packet Kool Aid in any flavor
  • 2c. marshmallow fluff
  • 8 oz. Cool Whip (refrigerator temp)

Directions:

  • Cream together Kool Aid and Philadelphia Cream Cheese
  • Add Marshmallow fluff and blend well.
  • Fold in 1c. of Cool Whip.

Chocolate Mousse:

A perfect creamy filling for a layer cake–YUM!

 

Ingredients:

  • 2 packets of Dream Whip 
  • 3/4 c. milk
  • 1 t. vanilla
  • 3T. cocoa powder
  • 3T. powdered sugar

Directions:

  • Put Dream Whip, milk, vanilla, cocoa powder and powdered sugar into a mixing bowl and blend together.
  • Using a mixer, beat until stiff peaks form (3-4 minutes)

Easy Cheesecake Filling:

I’ve used this no-bake cheesecake filling for years- I like to make it and fill a pre-made graham crust for a super easy dessert!

 

Ingredients:

  • 8 oz. of Philadelphia Cream Cheese
  • 1/3 c. granulated sugar
  • 2 t. vanilla
  • 1 (8 oz) container of Cool Whip
  • 1 c. mini chocolate chips

Directions:

  • Cream together softened cream cheese and sugar.
  • Add vanilla.
  • Fold in Cool Whip and  1 c. chocolate chips.

TOPPINGS:

Chocolate glaze:

This glaze is nice because it hardens just enough to still cut- like a really hard fudge.

 

Ingredients:

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

Directions:

  •  Melt butter and chocolate together in the microwave in 30 second increments, stirring in between until completely melted and smooth.
  • Pour over dessert and spread evenly.  Allow glaze to harden.

Ganache:

This is a big go-to topping for me- you’ll see it in many varieties in my recipes.  You can change the flavor by changing the type of chips you use.  I’ve made dark chocolate, milk chocolate, white chocolate, butterscotch, cinnamon and peanut butter ganache using this recipe— it makes a GREAT (easy to cut!) topping for cheesecakes.

Ingredients:

  • 1/2 c. whipping cream
  • 1 c. chips (any flavor)

Directions:

  • Warm whipping cream in a small saucepan until just bubbling around edges (stirring!)
  • Turn off heat, add chips and cover pan for 5 minutes.
  • Stir melted chips into hot whipping cream until smooth (add a little heat if the chips aren’t fully melted)
  • Pour over dessert (or into cookie cups etc.) and allow ganache to harden.

Melted Frosting Glaze:

Such a simple topping- yet so yummy!

 

Ingredients:

  • One can of pre-made frosting

Directions:

  • Spoon frosting into a microwave safe bowl.
  • Warm in microwave for about 30 seconds.
  • Stir until smooth and runny.
  • Pour over dessert and allow glaze to harden.

Wilton’s Candy Melts:

The best thing to drizzle any dessert with.  These are little candy wafers in a variety of colors that you can melt and drizzle.  They harden into a solid layer though- so cutting them is more difficult.

I hope this collection of my favorites inspires you to create wonderful new treats!

Enjoy your weekend– and Happy Father’s Day to all of you dads out there!!  -r

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