desserts Archives - Page 31 of 31

Holiday Poke Cupcakes

December 17, 2007 2 Comments

Here’s a cute and simple, easy to decorate, cupcake recipe from kraft.com. I make a similar recipe to this in a sheetcake, and now that I’ve seen this recipe, I’m ready to make the cupcakes. The recipe calls for red jello, but I think green would be good as well. This would also be a good recipe for Valentine’s Day, or any holiday really….just change up the colors.

This is also a great recipe because you can do anything you want with it, making it as simple or as elaborate as you like. Personally I’m thinking of leaving the marshmallows off, but I think I will try the sprinkles. But either way, I’m sure you’ll like it!

1 pkg. (2-layer size) white cake mix
1 cup boiling water
1 pkg. (4-serving size) JELL-O Brand Gelatin, any red flavor
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Red or green food coloring
suggested decorations: colored sugar, colored sprinkles, crushed candy canes and/or JET-PUFFED HOLIDAY MALLOWS Marshmallows

PREPARE batter and bake as directed for cupcakes. Cool in pans 10 min. Pierce tops with fork.
STIR boiling water into dry gelatin mix until dissolved; spoon over cupcakes. Refrigerate 30 min. Remove from pans.
TINT whipped topping with food coloring; spread over cupcakes. Decorate as desired. Store in refrigerator.

Filed Under: Christmas, cupcakes, desserts, recipes

Recipe of the Week: Coconut Macaroons

December 15, 2007 Leave a Comment

This week’s recipe of the week is for coconut macaroons. I found this recipe a couple of weeks ago in BHG and decided to make it for my husband. (he loves coconut!) All the macaroons were gone within a couple of days, and he immediately asked when I’d be making some more! Give it a try:

Ingredients:
4 egg whites
1 tsp. vanilla
1/4 tsp. cream of tartar
1/8 tsp. salt
1-1/3 cups sugar
1 14-oz. pkg. flaked coconut

Directions
1. Preheat oven to 325F. Line two large cookie sheets with parchment paper. Inlarge mixing bowl beat egg whites, vanilla, cream of tartar, and salt with electricmixer on high speed until soft peaks form (tips curl). Add sugar, 1 tablespoon at atime, beating until stiff peaks form (tips stand straight). Fold in coconut.
2. Using an icecream scoop with 2-inch bowl (or scant 1/4-cup measure), dropcoconut mixture in mounds on prepared cookie sheets. Place on separate racks in oven. Bake 20 minutes. Turn off oven; let cookies dry in oven 30 minutes. Transfer to wire rack to cool. Makes 28.
3. For small cookies drop dough by teaspoons. Bake 20 to 25 minutes. Let stand and cool as above. Makes 60.
4. Store in airtight container in single layer at room temperature up to 3 days. Freeze up to 3 months.

Filed Under: cookies and candy, desserts, Recipe of the Week, recipes

Christmas Cupcake Designs

December 12, 2007 3 Comments

I’m new at cupcake decorating myself, and I am absolutely amazed at some of the cupcake designs that I find on the internet. Here are a few Christmas cupcakes for you. Even if you’re no cupcake artist, you may be able to make something similar to these, or at least ge an idea, and if nothing else, they’re very pretty to look at.

Flickr member – kagekonen

Flickr member – bakerella

Flickr member – paulahennig

Flickr member – momskitchen

Flickr member – who ate all the cupcakes

Flickr member – NZ Cupcake Queen

Flickr member – ambjer

Filed Under: Christmas, cupcakes, desserts

Peppermint Brittle

December 12, 2007 Leave a Comment

Here’s a recipe that’s sure to please this holiday season: Peppermint Brittle! And did I mention it is super easy and quick to make?

Recipe for Peppermint Brittle

Ingredients:

2 pounds white chocolate

30 small peppermint candy canes

Directions:
Line a large jellyroll pan with heavy-duty foil.

Place white chocolate in a microwave-safe bowl. Heat in microwave on medium setting for 5 to 6 minutes. Stir occasionally, until chocolate is melted and smooth.

Place candy canes in a plastic bag, or between two pieces of waxed paper. Using a mallet or rolling pin, break the candy canes into chunks. Stir peppermint into melted white chocolate. Spread evenly in pan, and chill until set, about 1 hour. Break into pieces by slamming pan on counter.

Filed Under: Christmas, cookies and candy, desserts, recipes

Fantasy Fudge

December 11, 2007 Leave a Comment

One of my favorite things to do during the holiday season is make (and eat) all the great candies, cookies, appetizers, pies…you get the picture. So for the next week or so, all of my posts will be devoted to pictures and recipes of holiday sweets and treats. I decided to start with a traditional favorite, fudge.

(from christmas-cookies.com)

Ingredients

3 cups sugar

3/4 cup margarine

2/3 cup evaporated milk

1 12-oz. (340 g) package semi-sweet chocolate chips

1 7-oz. (198 g) jar Kraft Marshmallow creme

1 cup chopped nuts

1 tablespoon vanilla

Traditional method:Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.

Microwave method:Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on HIGH 5-1/2 minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 13 x 9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds.

Filed Under: desserts, recipes

Thanksgiving Recipe: Marshmallow Pilgrim Hat Cookies

November 19, 2007 2 Comments

INGREDIENTS:
24 chocolate-striped shortbread cookies
12-ounce package of chocolate chips
24 marshmallows
tube of yellow decorators’ frosting

Set the chocolate-striped cookies stripes down on a wax-paper-covered tray, spacing them well apart.
Melt the chocolate chips in a microwave or double boiler.
One at a time, stick a wooden toothpick into a marshmallow, dip the marshmallow into the melted chocolate, and promptly center it atop a cookie.
Using a second toothpick to lightly hold down the marshmallow, carefully pull out the first toothpick.
Chill the hats until the chocolate sets, then pipe a yellow decorators’ frosting buckle on the front of each hat.

Filed Under: appetizers and snacks, desserts, fall, recipes, Thanksgiving

Recipe of the Week: Easy Pecan Pie

November 16, 2007 2 Comments

INGREDIENTS
3 eggs
1 cup brown sugar
1 tablespoon all-purpose flour
1 cup corn syrup
2 tablespoons butter
1 teaspoon vanilla extract
1 1/2 cups pecans
1 (9 inch) unbaked pie shell

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Place pie shell in a 9 inch pie pan.
In a medium bowl, gently beat eggs. Stir in sugar and flour, then the syrup, butter and vanilla. Fold in pecans. Pour mixture into pie shell. Bake for 50 to 60 minutes; knife inserted in center of pie should come out clean.

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Filed Under: desserts, Recipe of the Week, recipes

Pumpkin Brownies

October 30, 2007 Leave a Comment

If you love brownies, and you’re a fan of pumpkin, you will love this! The two are combined in this amazingly sweet treat that is perfect for fall, and it’s even topped off with cream cheese frosting!

Recipe for Pumpkin Brownies

1 2/3 c. sugar
1 c. oil
4 eggs
1 (16 oz.) can pumpkin
2 c. flour
1 tsp. cinnamon
1 tsp. soda
1 tsp. baking powder
1 tsp. salt

FROSTING:
3 oz. cream cheese
2 c. powdered sugar
1/2 c. butter
1 tsp. vanilla

Cream together sugar and oil. Add remaining ingredients (except frosting) and mix. Pour into greased and floured cookie sheet. Bake at 350 degrees for 25 minutes.
Beat together ingredients for frosting. Frost brownies when completely cool.

Filed Under: desserts, fall, Recipe of the Week, recipes

Sweet Treats for Day of the Dead

October 25, 2007 1 Comment

Dia de los Muertos or “Day of the Dead” is a tradition in hispanic cultures dating back some 2500-3000 years. It is a celebration in remembrance of the dead. November first is known as All Saints Day, and it honors children who have died, while November second, All Souls Day, is celebrated in honor of deceased adults. It is believed that the spirits of the dead will visit their relatives on Dia de los Muertos, and in honor of the dead, the families prepare an alter and leave offerings.

Though it is a Mexican holiday, it has spread and is now celebrated in areas all over the world. In fact, several Mexican communities in the United States now hold Day of the Dead celebrations. Some of these celebrations are said be very traditional, while others are a blend of Mexican and American culture.

Today chocolate skulls and coffins and other Halloween treats compete with the traditional Mexican Day of the Dead cuisine, but the traditional sweets of Dia de los Muertos are still known to be very delicious. In celebration of this holiday or as a special Halloween treat try making your own sugar skulls or Mexican sweet bread, called pan de muertos.

Filed Under: appetizers and snacks, desserts, fall, Halloween, recipes

Simply Sweet Recipe

October 24, 2007 4 Comments

Scary Spiderweb Cupcakes

(from Betty Crocker)

Prep Time:20 min
Start to Finish:1 hr 10 min
Makes:24 cupcakes

1 box Betty Crocker® SuperMoist® devil’s food cake mix
Water, vegetable oil and eggs called for on cake mix box

1 container Betty Crocker® Rich & Creamy vanilla frosting

3 drops red food color

4 to 5 drops yellow food color

1 tube (0.68 ounce) Betty Crocker® black decorating gel

48 large black gumdrops

1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cupcakes as directed on box for 24 cupcakes.

2. Tint frosting with red and yellow food colors to make orange frosting. Spread frosting over tops of cupcakes.

3. Squeeze circles of decorating gel on each cupcake; pull knife through gel from center outward to make web. To make each spider, roll out 1 gumdrop and cut out 8 strips for legs; place another gumdrop on top. Place spider on cupcake. Store loosely covered at room temperature.

Filed Under: desserts, fall, Halloween, Recipe of the Week, recipes