Rainbow Cupcakes

Ice Cream Cone Cakes

Recipe Source Betty Crocker

A creative twist on the traditional birthday cake. Kids will love eating their cake in a cone instead of on a plate!



Ingredients

1 box Betty Crocker® SuperMoist® party rainbow chip cake mix

Water, vegetable oil and eggs called for on cake mix box

24 flat-bottom ice cream cones

1 to 2 containers Betty Crocker® Rich & Creamy frosting (any flavor) 

 

 Directions:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• Make cake batter as directed on box. Divide batter evenly among muffin cups (two-thirds full). Place ice cream cone upside down on batter in each cup.
• Bake 16 to 22 minutes or until toothpick inserted in cake comes out clean (cones may tilt on batter). Cool completely, about 30 minutes. Remove paper baking cups. Generously frost cake with frosting, and decorate as desired. Store loosely covered. 
• After frosting, enjoy a downpour! Sprinkle frosted cone cakes with any of the following: breakfast cereal, animal crackers, dried fruit, candy sprinkles, crushed hard candies, graham cracker crumbs, granola, mini chocolate chips or chopped nuts.
  
  Vary the flavor of your cake cones by using other varieties of Betty Crocker® cake mix. You could also try different flavors of flat-bottom cones.
  
  Help steady Ice Cream Cone Cakes on a serving plate by putting a small amount of frosting on the cone bottom; lightly press cone onto plate.

Cupcake Farm - Kids' Recipes

Annabel Karmel's fun and inventive recipes are perfect for kids to make -- and eat!

Decorate your cupcakes and make the sweetest little animals.

Springtime Bonnets

Recipe Source: VeryBestBaking

Prep: 45 mins

Cooking: 10 mins

Level: Easy

Yields: 24 bonnets

 

 

Ingredients

• 1 package (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
• 1 container (12 oz.) prepared whipped white frosting
• Food coloring
• 6 to 8 pieces WONKA® LAFFY TAFFY®, any flavor
• 12 large marshmallows, cut in half
• Toppings, assorted sprinkles and/or sugars

Directions

PREPARE cookies as directed on package. Cool completely.

DIVIDE frosting into smaller bowls. Tint frosting to desired shades with food coloring.

TO MAKE BONNET BANDS, gently stretch and mold each piece of Laffy Taffy into a 6” x 1” rectangle. A rolling pin can be used to flatten if easier. With knife or kitchen scissors, cut into 1/4-inch bands. Keep covered to keep bands from drying out.

SPREAD frosting over cookies. Place a half marshmallow in the center of each frosted cookie. Spread tops and side of marshmallows with frosting, if desired. Wrap Laffy Taffy band around base of hats; gently pinch or twist band close to hat base. Sprinkle bonnets with assorted toppings, sprinkles and sugars.

NOTE: WONKA® NERDS® Rope cut into 4-inch pieces can also be used for the hat bands.

Santa Hat Brownies

 

Yields 12-16 brownies

Ingredients:

1 pan of your favorite brownies, cooled and cut into desired size and shape (I used a round cutter)
12-16 small strawberries, cleaned and hulled
vanilla-mascarpone buttercream (recipe below)

Mascarpone Buttercream

Ingredients:
1/2 cup (1 stick) unsalted butter, room temperature
8 ounces mascarpone cheese, room temperature
2-1/2 to 3 cups powdered sugar
2 teaspoons vanilla extract
pinch of salt

Directions:

Using a stand mixer with a paddle attachment, beat butter and mascarpone cheese until light and creamy, about 2 minutes.  Add vanilla extract and salt.  Add 2-1/2 cups of sugar, half a cup at a time and continue beating until smooth.  Add more sugar, if needed to reach desired consistency and sweetness.
To assemble, pipe a ring of vanilla buttercream on top of each brownie.  Cut off the base of a strawberry so it is flat and place it upside down on each brownie, pushing slightly to secure in place.  Top the tip of the strawberry with a dot of buttercream to finish the santa hat.
Adapted from this recipe found on Erica’s Sweet Tooth

Razz-Ma-Tazz Bars

 

 

Recipe Source VeryBestBaking

 

Prep: 20 mins

Cooking: 70 mins

Level: Intermediate

Yields: 16 bars

 

 

Ingredients

• 1/2 cup (1 stick) butter or margarine
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels, divided
• 2 large eggs
• 1/2 cup granulated sugar
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon almond extract
• 1/2 cup seedless raspberry jam
• 1/4 cup toasted sliced almonds      

Directions

PREHEAT oven to 325° F. Grease and sugar 9-inch-square baking pan.

MELT butter in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Add 1 cup morsels; let stand. Do not stir.

BEAT eggs in large mixer bowl until foamy. Add sugar; beat until light lemon colored, about 5 minutes. Stir in morsel-butter mixture. Add flour, salt and almond extract; mix at low speed until combined. Spread 2/3 of batter into prepared pan.

BAKE for 15 to 17 minutes or until light golden brown around edges. Remove from oven to wire rack.

HEAT jam in small, microwave-safe bowl on HIGH (100%) power for 30 seconds; stir. Spread jam over warm crust. Stir remaining morsels into remaining batter. Drop spoonfuls of batter over jam. Sprinkle with almonds.

BAKE for 25 to 30 minutes or until edges are browned. Cool completely in pan on wire rack. Cut into bars.

Strawberry Cheesecake Pie

 

The perfect dessert for a sunny day. Fresh strawberries are kept shiny with a fruit-sweetened glaze.

Prep: 10 mins

Cooking: 35 mins

Level: Easy

Cooling: 120 mins

Yields: 8

 

 

Ingredients

• 1 prepared 9-inch (6 ounces) graham cracker crumb crust
• 2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Fat Free Milk
• 1 package (8 ounces) fat free cream cheese, softened
• 1 large egg
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon grated lemon peel
• 1 1/2 to 2 cups halved fresh strawberries
• 3 tablespoons strawberry jelly, warmed

 

 

Directions

PREHEAT oven to 325° F.

PLACE evaporated milk, cream cheese, egg, sugar, flour and lemon peel in blender; cover. Blend until smooth. Pour into crust.

BAKE for 35 to 40 minutes or until center is set. Cool completely in pan on wire rack. Arrange strawberries on top of pie; drizzle with jelly. Refrigerate for 2 hours before serving.

Springtime Bonnets - Just for Kids

Recipe Source: NESTLÉ TOLL HOUSE

Prep: 45 mins
Cooking: 10 mins/
Level: Easy
Yields: 24 bonnets

Ingredients

• 1 package (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
• 1 container (12 oz.) prepared whipped white frosting
• Food coloring
• 6 to 8 pieces WONKA® LAFFY TAFFY®, any flavor
• 12 large marshmallows, cut in half
• Toppings, assorted sprinkles and/or sugars

Directions

PREPARE cookies as directed on package. Cool completely.

DIVIDE frosting into smaller bowls. Tint frosting to desired shades with food coloring.

TO MAKE BONNET BANDS, gently stretch and mold each piece of Laffy Taffy into a 6” x 1” rectangle. A rolling pin can be used to flatten if easier. With knife or kitchen scissors, cut into 1/4-inch bands. Keep covered to keep bands from drying out.

SPREAD frosting over cookies. Place a half marshmallow in the center of each frosted cookie. Spread tops and side of marshmallows with frosting, if desired. Wrap Laffy Taffy band around base of hats; gently pinch or twist band close to hat base. Sprinkle bonnets with assorted toppings, sprinkles and sugars.

NOTE: WONKA® NERDS® Rope cut into 4-inch pieces can also be used for the hat bands.

Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies

Recipe Source VeryBestBaking

Prep: 15 mins

Cooking: 9 mins

Level: Easy

Cooling: 15 mins

Yields: 60

This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk. 

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts

Directions

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

Enjoy!!!!

LIBBY'S® Pumpkin Roll

Recipe source VeryBest Baking

Prep: 45 mins
Cooking: 13 mins
Level: Intermediate
Cooling: 60 mins
Yields: 10

Dazzle family and friends with Libby's® Pumpkin Roll; moist and creamy, with a tantalizing aroma and beautiful presentation. 

Ingredients

CAKE

• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup LIBBY'S® 100% Pure Pumpkin
• 1 cup walnuts, chopped (optional)
• FILLING
• 1 pkg. (8 oz.) cream cheese, at room temperature
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• Powdered sugar (optional for decoration)

Directions

FOR CAKE

PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Chocolate Ganache Cake

Recipe source: Betty Crocker

Ingredients

1 box Betty Crocker® SuperMoist® chocolate fudge cake mix

Water, vegetable oil and eggs called for on cake mix box

1 container Betty Crocker® Rich & Creamy chocolate frosting

1/3 cup whipping cream

1/2 cup semisweet chocolate chips

2 bars (1.4 oz each) chocolate-covered toffee candy, very coarsely chopped 

 

 

Directions

 

 

• Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch rounds.
• Place 1 cake layer, rounded side down, on serving plate. Spread with about 1/3 cup frosting. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting.
• In 1-quart saucepan, heat whipping cream over medium heat until hot (do not boil); remove from heat. Stir in chocolate chips until melted and smooth. Let stand 5 minutes. Carefully pour chocolate mixture onto top center of cake; spread to edge, allowing some to drizzle down side. Garnish top of cake with toffee candy. Refrigerate about 1 hour or until chocolate is set. Store covered in refrigerator. 

Ganache, the cream and chocolate mixture, is ready to use when it mounds slightly when dropped from a spoon. It will become firmer the longer it cools. 

Glaze the cake on a rack with waxed paper under the rack; any extra drips of the ganache will fall onto the waxed paper. When the ganache hardens, you can easily and neatly transfer the cake to your serving plate.
Stir 2 tablespoons freeze-dried or powdered instant coffee (dry) or 1 tablespoon grated orange peel into the cake batter.

Crunchy Green Grapes With Caramel

Crunchy green grapes, dip them in caramels melted with a little cream, then dip them in finely chopped, salted peanuts. Enjoy!

Baby Cupcakes

Image via Melskitchencafe.com

Yield: Makes 24-28 cupcakes.

Ingredients

Cupcakes:
• 3 sticks butter, room temperature
• 2 cups sugar
• 5 extra-large eggs at room temperature (yes, extra-large makes a difference!)
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 teaspoons pure almond extract
• 3 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 cups sweetened, shredded coconut
Frosting:
• I halved the recipe below and had enough to frost 28 cupcakes plus about 2 cups to spare, so beware, this recipe makes a lot of frosting!
• 1 pound cream cheese at room temperature
• 3 sticks butter, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract
• 1 1/2 pounds confectioners’ sugar, sifted

Directions

1. Preheat the oven to 325 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about five minutes (of course this would work with a handheld mixer, also). With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
2. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in one cup of the coconut.
3. Line a muffin pan with paper liners. Fill each liner three-quarters full with batter. Bake for 22-25 minutes, until the tops are brown and a toothpick comes out clean (don’t overbake or cupcakes will be dry!). Allow to cool in the pan for five minutes. Remove to a baking rack and cool completely.
4. Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners’ sugar and mix until smooth.
5. Frost the cupcakes and sprinkle with the remaining coconut (of course, I didn’t sprinkle the coconut on top of my baby cupcakes, but that would be a delicious alternative to making baby cupcakes).

Enjoy!

Recipe Source: adapted from Favorite Family Recipes

Chocolate Malt Ice-Cream Cake

Ingredients

1 1/2 cups Gold Medal® all-purpose flour 

1 cup sugar

1/4 cup unsweetened baking cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1 cup water

1/3 cup vegetable oil

1 teaspoon white vinegar

1 teaspoon vanilla

1 cup chocolate fudge topping

1 1/2 quarts (6 cups) vanilla ice cream, slightly softened

2 cups malted milk ball candies, coarsely chopped

1 cup whipping (heavy) cream

1/4 cup chocolate fudge topping

Additional malted milk ball candies, if desired 

 

 

Directions 

• 1 Heat oven to 350ºF. Grease bottom and side of springform pan, 9x3 or 10x2 3/4 inches, with shortening; lightly flour. In large bowl, mix flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Stir vigorously about 1 minute or until well blended. Immediately pour into pan.
• 2 Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.
• 3 Spread 1 cup fudge topping over cake; freeze about 1 hour or until topping is firm. In large bowl, mix ice cream and coarsely chopped candies; spread over cake. Freeze about 4 hours or until ice cream is firm.
• 4 In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
• 5 Remove side of pan; place cake on serving plate. Top with whipped cream. Melt 1/4 cup fudge topping; drizzle over whipped cream. Garnish with additional candies.

Dark Chocolate Strawberry Shortcakes w/Amaretto Cream

Ingredients

• ⅔ cup milk
• ⅓ cup dark chocolate chips (or semi-sweet)
• 1 teaspoon vanilla
• 1½ cups all-purpose flour
• ½ cup sugar
• ⅓ cup dark unsweetened cocoa powder (or original)
• 1 tablespoon baking powder
• ½ teaspoon salt
• ¼ cup unsalted cold butter, chopped

Cream:

• 8 ounces cream cheese, softened
• 1 (3.4oz) package instant vanilla pudding mix
• ¼ cup Amaretto (or substitute other liqueur or milk)
• 1½ cups milk
• 8 ounces defrosted frozen whipped topping or sweetened whipped cream
• 4 cups sliced strawberries
• Garnish (optional): whipped topping/cream & strawberries

Instructions

1. Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper or silpat (or grease pan well).
2. Place ⅔ cup milk and dark chocolate chips in a microwave safe bowl. Microwave on high in 30 second intervals, stirring after each interval, until smooth. Stir in vanilla. Cool.
3. Meanwhile, add flour, sugar, cocoa powder, baking powder, and salt into food processor (or large bowl), and process until combined (or whisk together if not using processor). Add butter and process until just combined (or cut in with fork if not using a food processor).
4. While food processor is running, slowly add milk and chocolate chip mixture until just combined (or stir in until just combined if making in a bowl).
5. Spoon mixture into 6 large circles (or 12 small) onto prepared baking sheet. Bake for 15-20 minutes or until set (or about 8-12 minutes for small). Cool on wire racks.
6. Meanwhile, in large bowl mix together cream cheese and pudding mix with electric mixer on medium speed until well combined. Mix in Amaretto and milk until well combined. Fold in whipped topping. Cover and refrigerate for about 1-2 hours or until firm.
7. To assemble, place a chocolate shortcake on serving plate then top with cream, strawberries; repeat layers ending with a chocolate shortcake. Top with whipped topping/cream and strawberries if desired.

Notes:

SNAPPY TIPS: You can make smaller shortcakes rather than the 6 large shortcakes. Adjust time as needed.

SNAPPY SUBSTITUTIONS: If you don’t like dark chocolate, substitute semi-sweet chocolate chips and original unsweetened cocoa powder. Instead of Amaretto you could use any liqueur or milk. Substitute your favorite flavor of instant vanilla pudding for the vanilla such as chocolate or coconut.

S’mores Cookies - YUMMY!

Ingredients

• 11 Tablespoons unsalted butter, softened
• 1 cup brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• ½ teaspoon sea salt
• 1 teaspoon cinnamon
• 2 ½ cups flour
• 1/2 cup semi-sweet chocolate chips
• 1 cup mini marshmallows
• 3 regular sized Hershey’s bars, broken into pieces
• 1-2 packages graham crackers, broken into squares

Instructions

1. In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.
2. In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.
3. Add the flour mixture to the butter mixer and combine on low speed.
4. Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight (I did one batch right away and another after chilling overnight and found there was no difference.)
5. Preheat the oven to 375 degrees. Line baking pans with parchment paper. I used one 11x17 pan and one 9x13 pan but you can really use any sized pans you want.
6. Lay out graham crackers side by side on the pans as close as possible (they should be touching). I used 16 graham cracker squares on one pan and 10 squares on another. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers.
7. Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 1 1/2 tablespoons of dough per graham cracker square as seen in the picture above. Press down slightly with fingertips.
8. Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.
9. Bake for an additional 5 – 7 minutes or more if your cookies are thicker. They will be done when the edges begin to turn golden brown. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.

Notes

Source: Ice Cream Before Dinner

Oreo Owl Cupcakes

These fun owl cupcakes caught my eye for today’s post by nicolehill.blogspot.com. 

To make an owl, pull apart an oreo cookie to make the large eyes. Use a chocolate candy for the centre, and another candy sweet for the nose.  I would probably chose ’Smarties’ sweets ( if you’re in the UK) as they come in various colours.

Place these on top of a chocolate frosted cupcake and voila! Enjoy!

Peanut Butter Brownie Buckeye Cupcakes Recipe

(Recipe adapted from Tried and Tasty)

 

Batter:
12-16 miniature peanut butter cups
1 box Duncan Hines® Milk Chocolate Premium Brownie Mix
3 large eggs
1/4 c water
1/2 c oil

Icing:
1/2 c creamy peanut butter
1/4 c butter, softened
2 c powdered sugar, sifted
3 tbsp milk
1/2 tsp pure vanilla
1/8 tsp salt

Topping:
12-14 miniature peanut butter cups

Ganache (from MyBakingAddiction):
4 oz bittersweet chocolate, chopped into very small pieces
1/2 c heavy whipping cream
2 tbsp honey
2 tbsp light corn syrup
2 tbsp vanilla

-Preheat oven to 350°F. Place paper baking cups in each of 12 regular-size muffin cups. Remove foil and cups from candy pieces. Set aside.
-Prepare brownie mix as described on box to make cakey brownies using the eggs, water and oil. Fill each up about 2/3 full with batter. Place 1 unwrapped candy piece, upside down, on top of batter in each cup. Lightly tap piece down into batter.
-Bake 23 to 25 minutes or until toothpick inserted in center of cup comes out almost clean. Cool 5 minutes; remove from pan. Place on wire rack; cool completely.

-Make icing by placing peanut butter and butter into medium bowl. Beat with an electric mixer on medium speed until light and creamy; scrape bowl. Add powdered sugar, milk, vanilla and salt. Beat on low speed 1 minute; scrape bowl. Beat on medium speed until smooth and creamy. Spread about 2 tablespoons of icing on each cupcake leaving the edge un-iced.

-Prepare ganache: in a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling. Place chocolate pieces in a heat safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth and thoroughly combined. -Whisk in the honey, corn syrup, and vanilla. Allow to cool for about 15 minutes. Do not let the glaze sit for too long or it will harden up before you spoon it over the frosting. Spoon the glaze on the tops of the frosted cupcakes, allowing it to drip down the sides a little bit. Don’t add too much glaze or it will drip all over your liners.
-Top each cupcake with a peanut butter cup. Store cupcakes in the refrigerator. Remove them to room temperature one hour before serving.

Frozen Strawberries In Yogurt

Love frozen fruit, and I adore yogurt. Put the two together, and you get this yummy snack!



You can make them by dipping strawberries (halved or whole) in vanilla yogurt (Greek might be best, because it's thicker), then putting on a sheet pan lined with parchment or wax paper and freezing. Voila: Yogurt-covered strawberries! Enjoy!!!!!

Recipe by Sarah Jio

Peanut Butter “Cheese Ball”

Ingredients

• 1 package (8 ounces) cream cheese, at room temperature
• 1 cup powdered sugar
• 3/4 cup creamy peanut butter (not all-natural)
• 3 tablespoons packed brown sugar
• 3/4 cup milk chocolate chips
• 3/4 cup peanut butter chips
• Graham cracker sticks, teddy grahams, and/or apple slices for dipping

Instructions

1. Beat cream cheese, powdered sugar, peanut butter and brown sugar in large mixer bowl until blended.
2. Spoon onto a large piece of plastic wrap; bring up all four corners and twist tightly forming into a ball shape.
3. Freeze for 1 hour 30 minutes or until firm enough to keep its shape. Place peanut butter and chocolate chips in flat dish. Remove plastic wrap from ball and roll ball into morsels to completely cover, pressing morsels into the ball if necessary.
4. Place ball on serving dish; cover and freeze for 2 hours or until almost firm. (Can be made ahead. If frozen overnight, thaw at room temperature for 20 to 30 minutes before serving.) Serve with graham cracker sticks, teddy grahams, or apple slices for dipping or spreading.