Desserts. No Bake Chocolate Peanut Butter Cups. In my quest to find the perfect Easter dessert, I stumbled upon these bad boys. I mean, nothing says Easter quite like a peanut butter-filled chocolate egg, right? So, I figured why not put in a little more effort and make my own -- minus, you know, the egg-shape. I whipped up a batch of Homemade Peanut Butter Cups -- and while they were literally one of the easiest things I've ever made in my life, I can't remember the last time I got such a strong reaction from a dessert. You don't want to miss this recipe, friends! Homemade Peanut Butter Cups adapted from Brown Eyed Baker Ingredients: 1 cup creamy peanut butter1/4 cup unsalted butter1/4 cup light brown sugar1 1/4 cups powdered sugar4 cups milk chocolate chips (two 11.5-oz bags)1/4 cup vegetable shortening Instructions: 1. 2. 3. 4. 5. 6. 7.
Image via Carissa GoodNCrazy/Flickr. Oreo Cheesecake Cupcakes. I may spend the majority of my time in the kitchen figuring out how to pack lots of vegetables, whole grains, and legumes into a simple yet flavorful dinner, but I can’t pretend that packaged food never makes an appearance in our house. There’s just something about Oreos I can’t resist, even though I know they’re full of junk. I swear I’m not trying to make all the cupcakes out of Martha Stewart’s Cupcakes, but lately every recipe that’s jumped out at me as I scroll through dozens of food blogs happens to be from that book.
These are awesome, and if you’re at all hesitant about making cheesecakes this is a great place to start, because you get all the good qualities of a cheesecake without having to worry about cracking or water baths or springform pans. They’re easy to put together, and the hardest part is definitely waiting the four hours they need to chill (but you can speed that up by putting them in the freezer for some of the time). Ingredients Instructions Preheat oven to 275 F. DIY TUTORIAL: Mini Lemon Tartlets « The Catch My Party Blog.
Nicole W doesn't just throw incredible parties, she also makes incredible desserts. When Nicole offered to put together a tutorial on how she made the mini lemon tartlets from her Secret Garden Baby Shower, I got very excited. Take a look at this photo and you will see why... just gorgeous! Pin It Here's how Nicole did her magic... You will need: Prepared pie crust dough Lemon Curd (either bought or homemade). Pin It Place the crusts gently in a lightly greased mini-muffin tin Pin It Fill halfway with lemon curd, being careful not to overfill Pin It Bake at 375 for 18 minutes, or until the pastry starts to turn a golden color A special note on pie crust... This is the recipe I always use for my pie crust: Single Crust Pie Crust 2 cups all-purpose flour 2/3 cup butter-flavored shortening 1 teaspoon salt 1 Tablespoon sugar Approximately 7 Tablespoons ice-cold water/vodka mixturePie crust is fussy stuff.
The magic bullet, however, came courtesy of Cooks Illustrated. Pin It. Lemon Burst Cake Mix Cookies. Enjoy the burst of lemon flavor from these light and soft baked cookies. Lemon Burst cookies are made using a cake mix. I had a nice response last week with the Funfetti Cake Mix Cookies we made. One of my fabulous readers, Alicia of Home with the Hollands shared another cake mix cookies recipe with me in the comments. It’s just as easy and involves a lemon cake mix and cool whip. I’m a HUGE fan of lemon, and Heather wanted a special treat to take into work for a co-worker’s birthday ……… easy and delicious was all I had time for. Lemon Burst Cake Mix Cookies Enjoy the burst of lemon flavor from these light and soft baked cookies. Ingredients 1 box Lemon Cake Mix* 1- 8 oz container Cool Whip 1 egg 1/3 cup powdered sugar (for rolling) Instructions Preheat oven to 350° In medium bowl, beat cool whip, egg and cake mix until well blended. Notes *Try these using strawberry or orange cake mix for variety. © TidyMom.
Copyright© 2009-2013 TidyMom.Net. Red Velvet Brownies with White Chocolate Buttercream. For the past three weeks I’ve been craving a yellow butter cake with vanilla Swiss meringue buttercream frosting. This post obviously isn’t about that cake. It’s about these Red Velvet Brownies with White Chocolate Frosting that I nearly had to wipe the drool off of my keyboard from when I came across the recipe. A chewy, dense, bright red (and in my opinion, all red velvet should be) brownie topped with a fluffy white chocolate buttercream frosting that actually tastes like the white chocolate I fell in love with as a child.
These are the type of brownies that will make your old Aunt Rhonda kick herself for not thinking to bring to the church picnic before her old rival, Harriett, did just that. They’ll make people swoon and clamor over each other for seconds. You’ll watch these babies disappear and will beam with delight. Red Velvet Brownies with White Chocolate Buttercream Frosting Ingredients For the brownies: For the white chocolate buttercream frosting: Instructions Source.
Cream Puff Pie (aka cream puff cake or eclair cake) Let me state things plainly, you are going to want to make this pie =). It is one of the easiest and tastiest pies I’ve ever made. I adore cream puffs. Basically I could eat about 20 or more in one sitting (if I didn’t exercise any self control). So, when I saw this cake, and noticed how many of the reviewers had made a pie version of it I knew I had to give it a try. I don’t want a little wimpy piece of cake I want a big slice of pie! I’m so glad I tried this pie. I like it equally as much, if not more than cream puffs. Cream Puff Pie (aka cream puff cake or eclair cake) Ingredients 1/2 cup water 1/4 cup butter 1/8 tsp salt 1/2 cup all-purpose flour 2 large eggs 1/2 cup semi-sweet chocolate chips 1/2 cup heavy cream 1 cup heavy cream 1 cup milk (preferably whole or 2%) 1 (5.1 oz) package instant vanilla or white chocolate pudding mix 3/4 cup heavy cream 3 Tbsp granulated sugar Directions To prepare puff pastry pie shell: Preheat oven to 400 degrees.
To prepare cheaters pastry cream.