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Jelly Bean Bark Recipe

Jelly Bean Bark Recipe
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Ingredients
  1. 1 tablespoon butter
  2. 1-1/4 pounds white candy coating, coarsely chopped
  3. 2 cups small jelly beans
Instructions
  1. Line a 15x10x1-in. pan with foil; grease foil with butter. In a microwave, melt candy coating; stir until smooth. Spread into prepared pan. Top with jelly beans, pressing to adhere. Let stand until set.
  2. Cut or break bark into pieces. Store in an airtight container. Yield: 2 pounds.
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Grandma’s Sugar Cookies Recipe

Grandma's Sugar Cookies Recipe
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Ingredients
  1. 2 cups sugar
  2. 1 cup butter, softened
  3. 1 teaspoon vanilla extract
  4. 1/2 teaspoon salt
  5. 2 eggs, lightly beaten
  6. 3 cups King Arthur Unbleached All-Purpose Flour
  7. 2 teaspoons baking powder
  8. 3/4 teaspoon baking soda
ICING
  1. 4 cups confectioners' sugar
  2. 1/4 teaspoon almond extract
  3. 1/2 to 2/3 cup evaporated milk
  4. Assorted food coloring and decorations of your choice
Instructions
  1. In a large bowl, cream the sugar, butter, vanilla and salt. Add eggs and mix well. Combine the flour, baking powder and baking soda; add to creamed mixture. Chill until firm, about 1 hour.
  2. On a floured surface, roll dough to 1/4-in. thickness. Cut shapes with cookie cutters; place on greased baking sheets. Bake at 375° for 7-12 minutes (depending on size) or until light golden brown. Remove to wire racks to cool completely.
  3. In a large bowl, combine the confectioners’ sugar, extract and enough milk to achieve desired consistency. Tint with food coloring. Decorate cookies as desired. Yield: 6 dozen 2-1/2-inch cookies or 1-1/2 dozen 4-1/4-inch cookies.
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Easter Bunny Cupcakes Recipe

Easter Bunny Cupcakes Recipe
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Ingredients
  1. 1 to 2 cans vanilla frosting (16 ounces each)
  2. Green paste food coloring
  3. Cupcakes and miniature cupcakes of your choice
  4. Candy-coated sunflower kernels
  5. Assorted stick chewing gum
  6. Jumbo heart sprinkles
  7. Canned chocolate frosting
  8. Miniature marshmallows
  9. Corn syrup
  10. White nonpareils
Instructions
  1. Tint desired amount of frosting green. Cut a small hole in the corner of pastry or plastic bag; insert #4 round pastry tip. Fill bag with green frosting; pipe grass onto desired amount of cupcakes. Sprinkle with sunflower kernels.
  2. For bunny faces, pipe white frosting over tops of cupcakes using a #4 round pastry tip. Using clean kitchen scissors or a small sharp knife, cut gum into ear shapes of various sizes. Attach smaller centers onto the larger pieces with a small amount of frosting.
  3. Pinch base end of each ear, forming a curved shape. Press into tops of cupcakes. Place a heart sprinkle on each cupcake for nose. Using a #2 round pastry tip, pipe eyes, whiskers and a mouth on each face with chocolate frosting.
  4. For bunnies, pipe white frosting over remaining cupcakes. Place a miniature cupcake onto a larger cupcake; secure with a toothpick. For a bunny tail, dip a marshmallow in corn syrup; roll in nonpareils. Place on cupcake. Repeat as desired. Yield: Varied.
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Pineapple Upside Down Cupcakes

Pineapple Upside Down Cupcakes
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Ingredients
  1. cooking spray
  2. 1/2 cup butter, melted
  3. 1 1/2 cups brown sugar
  4. 24 maraschino cherries
  5. 1 (20 ounce) can crushed pineapple
  6. 1 (18.25 ounce) package pineapple cake mix (such as Duncan Hines® Pineapple Supreme)
  7. 3 eggs
  8. 1 1/3 cups pineapple juice
  9. 1/3 cup vegetable oil
  10. 1 tablespoon confectioners' sugar for dusting, or as needed
Instructions
  1. Move an oven rack into the middle of the oven. Preheat oven to 350 degrees F (175 degrees C).
  2. Spray 24 muffin cups with cooking spray.
  3. Line a work surface with waxed paper.
  4. Spoon 1 teaspoon melted butter into the bottom of each sprayed muffin cup.
  5. Spoon 1 tablespoon brown sugar in each muffin cup.
  6. Press a maraschino cherry into the center of the brown sugar in each muffin cup.
  7. Spoon a heaping tablespoon of crushed pineapple over the cherry and compact it with the back of a spoon into an even layer.
  8. Mix pineapple cake mix, eggs, pineapple juice, and vegetable oil in a large bowl with electric mixer on low speed until moistened, about 30 seconds. Turn mixer speed to medium and mix for 2 minutes.
  9. Pour pineapple cake batter into the muffin cups, filling them to the top; do not overfill.
  10. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
  11. Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the waxed paper to release. Serve with pineapple and cherry sides up. Sprinkle cupcakes lightly with confectioners' sugar.
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Easter Surprise Cupcakes

Easter Surprise Cupcakes
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Ingredients
  1. 2 1/4 cups all-purpose flour
  2. 2 1/2 teaspoons baking powder
  3. 1 teaspoon salt
  4. 2/3 cup margarine, softened
  5. 1 cup brown sugar
  6. 3/4 cup white sugar
  7. 2 eggs
  8. 1 teaspoon vanilla extract
  9. 1 1/4 cups milk
  10. 24 small chocolate eggs, unwrapped
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or use paper liners. Sift together the flour, baking powder and salt. Set aside.
  2. Cream together the margarine, brown sugar and white sugar in a large bowl until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
  3. Fill each muffin cup 1/3 full, and place a chocolate egg in the center of each. Top with remaining batter until cups are 2/3 full.
  4. Bake in preheated oven for 18 to 20 minutes, or until golden brown, and tops spring back when lightly tapped.
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Flower Cupcakes Recipe

Flower Cupcakes Recipe
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Ingredients
  1. 24 small flower-shaped or round cookies
  2. 1/4 cup white chocolate chips
  3. 24 thin pretzel sticks
  4. 1 container (16 ounces) vanilla frosting
  5. McCormick® Assorted Food Colors & Egg Dye
  6. McCormick® Assorted NEON! Food Colors & Egg Dye
  7. 1 1/2 cups flaked coconut
  8. 12 unfrosted cupcakes
  9. 24 pieces candy-coated chocolates (M&M's)
  10. 12 green gumdrop spearmint leaves
Instructions
  1. Place cookies, flat-side up, on a tray. Microwave white chocolate chips in small microwavable bowl on HIGH 30 seconds or just until melted. Stir until completely melted and smooth. Spoon into small resealable plastic bag. Snip a small corner from bag. Pipe a dot of white chocolate on edge of each cookie. Place pretzel stick on dot of chocolate to form the stem of the flower. Pipe a second dot of chocolate on pretzel stick above the first dot. Refrigerate 5 minutes or until chocolate is set.
  2. Meanwhile, tint 1 1/4 cups of the frosting grass green, using 9 drops yellow Food Color and 5 drops green Food Color. Divide remaining frosting into 3 small bowls. Tint each bowl a different color with: 5 drops yellow Food Color, 3 drops NEON blue Food Color, 3 drops red Food Color. Spoon each color frosting into separate small resealable plastic bags. Place coconut in resealable plastic bag. Add 5 drops green and 9 drops yellow Food Color to coconut in bag; shake until coconut is evenly tinted.
  3. Spread top of each cupcake with grass green frosting. Roll the edge of each cupcake in tinted coconut.
  4. Snip a very small corner from each bag of tinted frosting. Pipe frosting over the cookies in a flower design. Add a candy-coated chocolate to the center of each flower. Insert 2 cookie flowers into each cupcake at different heights. Cut the gumdrop leaves in half lengthwise. Insert the leaves into the cupcakes at the base of each flower.
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Peter Rabbit Cake

Peter Rabbit Cake
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Ingredients
  1. 1 package (2-layer size) cake mix, any variety
  2. 2 teaspoons McCormick® Pure Vanilla Extract
  3. 2 containers (12 ounces each) whipped vanilla frosting
  4. McCormick® Assorted NEON! Food Colors & Egg Dye
  5. McCormick® Assorted Food Colors & Egg Dye
  6. 4 cups flaked coconut
  7. 1 round cookie, (3-inch)
  8. 2 red fruit chew candies, (such as Jolly Ranchers)
  9. 2 white flat mints
  10. 2 small round chocolate-covered mints, (such as Junior Mints)
  11. Black licorice strings
  12. Red licorice strings
Instructions
  1. Prepare cake mix as directed on package, adding vanilla to batter. Bake as directed on package in 2 (9-inch) round cake pans. Cool cake layers on wire rack.
  2. Tint 1 1/4 cups of the frosting blue, using 3 drops blue NEON Food Color. Tint 1/3 cup of the frosting bright pink, using 4 drops red Food Color. Tint 1/4 cup of the frosting yellow, using 7 drops yellow Food Color. Spoon bright pink and yellow frostings into separate resealable plastic bags. Tint remaining frosting light pink, using 3 to 4 drops red Food Color.
  3. Place 3 cups of the coconut in resealable plastic bag. Add 6 to 7 drops pink NEON Food Color to coconut in bag. Shake until coconut is evenly tinted. Tint remaining 1 cup coconut with 4 drops blue NEON Food Color.
  4. Leave 1 cake layer whole. Cut remaining cake layer into 3 pieces as shown in diagram. Arrange on platter to resemble a rabbit’s head and bow tie. Cover head and ears with light pink frosting. Press pink coconut around side of head and outer edges of face. Sprinkle pink coconut on top of ears. Cover bow tie with blue frosting. Drag small spatula across the frosting on top of the bow tie to make lines. Spread blue frosting on 1 side of the cookie. Press blue coconut into frosting. Press cookie into center of bow tie. Press blue coconut on 2 sides of the bow tie.
  5. Snip a small corner from each bag of tinted frosting. Pipe bright yellow dots all over bow tie. Pipe two 2 1/2-inch circles of bright pink frosting on the face for the cheeks.
  6. Press red fruit chew candies together. Microwave on HIGH 3 seconds or until softened. Shape into a 1 1/2-inch triangle. Press into the center of the face for the nose. Press the 2 white flat mints just above the nose for the eyes. Attach the chocolate-covered mints to the flat mints with a drop of frosting for the pupils. Use the black licorice strings for the mouth, whiskers and eye lashes. Use the red licorice string to outline the edges of the ears.
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Bunny Cupcakes Recipe

Bunny Cupcake Recipe
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Ingredients
  1. 1 package (2-layer size) cake mix, any variety
  2. 2 teaspoons McCormick® Pure Vanilla Extract
  3. 1 1/2 containers (16 ounces) vanilla frosting
  4. McCormick® Assorted Food Colors & Egg Dye
  5. 3 cups flaked coconut
  6. 18 plain donut holes
  7. 18 large marshmallows
  8. 9 pink jelly beans, halved crosswise
  9. Chocolate sprinkles
  10. Miniature semi-sweet chocolate chips
Instructions
  1. Prepare cake mix as directed on package, adding vanilla to batter. Spoon into 18 paper-lined muffin cups, filling each cup 3/4 full. Bake as directed for cupcakes. Cool cupcakes on wire rack.
  2. Spoon frosting into medium bowl. Tint frosting pink or blue, using 6 drops red or 6 drops neon blue food color. Place coconut in large resealable plastic bag. Add 6 drops red or 6 drops neon blue food color to coconut in bag; shake until coconut is evenly tinted.
  3. Spread top of each cupcake with tinted frosting. Press each cupcake into tinted coconut to cover top completely. Spread donut holes with frosting. Press a donut hole into top of each cupcake to form the bunny’s head.
  4. For the ears, cut a 1/4-inch slice off the flat ends of each marshmallow to make 36 slices. Dip cut sides of the marshmallow slices into the coconut until completely covered. (Reserve remaining marshmallow pieces.) Attach 2 marshmallow slices to the head of each bunny with frosting to create the ears.
  5. Press a jelly bean half into the face for the nose and sprinkles for the whiskers. Use the chocolate chips for the eyes. Press a plain marshmallow pieces into each cupcake for the belly
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Easter Cupcakes Recipe

Easter Cupcakes Recipe
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Ingredients
  1. 1 package (2-layer size) white cake mix
  2. 2 teaspoons McCormick® Pure Vanilla Extract
  3. 1 container (16 ounces) vanilla frosting
  4. Flaked coconut, (about 1 cup for each desired color)
  5. McCormick® Assorted Food Colors & Egg Dye Substitutions
  6. 1/2 cup jelly beans
Instructions
  1. Prepare cake mix as directed on package, adding vanilla to batter.
  2. Bake as directed on package for cupcakes. Cool cupcakes on wire rack. Frost cupcakes.
  3. Place coconut in large resealable plastic bag. Squeeze food color into coconut (use 5 to 6 drops desired food color to 1 cup coconut). Shake until color is evenly distributed.
  4. Sprinkle frosted cupcakes with tinted coconut. Decorate with jelly beans
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