Hidden Cadbury Egg Cupcakes

Hidden Cadbury Egg Cupcakes

Ingredients

  • 1 box Devil’s Food cake mix with ingredients for making the cake or your favorite chocolate cake recipe
  • About 4 cups frosting in three colors Used Pillsbury Funfetti frosting in pink, purple, and yellow
  • 10 Cadbury Creme Eggs frozen
  • 10 mini Cadbury Creme Eggs
  • Sprinkles if desired

Instructions

  • Preheat oven to 350 degrees.
  • Prepare a cupcake pan with liners.
  • Spritz with nonstick cooking spray.
  • In a mixing bowl, beat together the cake mix and ingredients for making cake.
  • Using a large scoop, divide the batter between the cupcake liners.
  • Place one, unwrapped, frozen Cadbury Egg in the middle of each cupcake liner.
  • Bake cupcakes for 15 to 18 minutes or until a toothpick inserted to the sides of the egg comes out clean. (Do not pierce through the center where the egg is.)
  • Allow cupcakes to cool for 5 minutes in the pan before transferring to a wire rack to cool completely.
  • Place the frosting in three different piping bags.
  • Snip the tip from the piping bags and place all three piping bags in a larger piping bag fitted with an open star piping tip.
  • Pipe frosting from the middle of each cupcake to the outer edge and back to the middle to create a peak.
  • Press one mini Cadbury Creme Egg into the peak of each cupcake.
  • Decorate with sprinkles if desired.
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Chocolate Covered Strawberry Chaffles

Chocolate Covered Strawberry Chaffles

Yields 3+ mini waffles or 1 Belgian style waffle

Ingredients

  • 2 large eggs
  • 1 tablespoon heavy whipping cream divided
  • 2 ounces cream cheese softened
  • 1 teaspoon vanilla extract you can replace this with a strawberry extract or flavoring to give the batter a stronger strawberry flavor
  • 1 tablespoon monk-fruit sweetener you can replace with the granular sweetener or your choice
  • 2 tablespoons coconut flour
  • 1 teaspoon baking soda
  • ¼ cup unsweetened cocoa powder
  • ¾ cup mozzarella cheese shredded
  • ¼ cup strawberries diced
  • ¼ cup Lily’s chocolate chips + optional 1 tablespoon for garnish
  • Optional 1 tablespoon Swerve confectioner’s sugar for topping

Instructions

  • Preheat waffle maker to medium/high heat and grease, generously.
  • In a medium mixing bowl, add cream cheese, eggs, whipping cream, extract or flavoring, and sweetener.
  • Using a hand mixer, beat until thoroughly mixed.
  • In a small mixing bowl, add flour, baking soda, and cocoa powder. Whisk until combined.
  • Add flour mixture to egg mixture and stir until combined.
  • Add in strawberries and mozzarella and mix well, then fold in chocolate chips.
  • Add to waffle maker
  • For mini waffles: Scoop ¼ cup of batter into waffle maker and cook for 2+ minutes or until done.
  • For Belgian waffle, pour entire bowl of batter into the waffle maker or until full, then cook on medium-high for 4+ minutes or until done.
  • Top with optional toppings like Swerve confectioner’s sugar, diced or sliced strawberries, or melted Lily’s chocolate chips.
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Easter Thumbprint Cookies

Easter Thumbprint Cookies

Ingredients

  • 2 1/4 C flour
  • 1 TSP baking powder
  • 1/2 TSP salt
  • 2 sticks 1 cup butter; softened
  • 3/4 C sugar
  • 2 large egg yolks
  • 1 TSP vanilla extract
  • Chocolate Cadbury’s

Chocolate Ganache:

  • 1 C chocolate chips
  • 1/2 C heavy whipping cream

Instructions

  • Preheat your oven to 350 degrees F.
  • In a medium bowl add the flour, baking powder, and salt, whisk to blend.
  • Using a hand mixer or stand mixer, in a large bowl cream the butter and sugar until light and fluffy.
  • Add the egg yolks and vanilla, continuing to mix until well blended.
  • Add 1/2 the flour mixture and beat until smooth, add the remainder of the flour mixture and beat just until the dough forms moist clumps.
  • Form the dough into a ball.
  • Pinch off the dough and form 1 inch balls, placing them on a lightly greased baking sheet 1-1 1/2 inches apart.
  • Create a depression in the center of each ball.
  • Using the back of a floured 1/2 tsp measuring spoon works great too.
  • Bake until golden brown, approximately 20 minutes.
  • Allow the cookies to cool for 5-10 minutes on the baking sheet before transferring them to a wire rack to cool completely.
  • Using a small pot, heat up the heavy whipping cream until steaming
  • While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl
  • Once the heavy whipping cream is heated, pour over the chocolate chips
  • Allow to sit for 1 minute before whisking until smooth
  • Pour ganache into the squeeze bottle
  • Fill the indentations with the ganache.
  • Top with the chocolate cadbury.
  • Serve and enjoy!
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Lemon Raspberry Stack Cakes

Lemon Raspberry Stack Cakes

Ingredients

Cake Ingredients

  • 2-1/4 c cake flour Can use all-purpose flour if you don’t have cake flour on-hand.
  • 1-1/2 c granulated sugar
  • 3/4 c butter
  • 3/4 c milk
  • 2-1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp lemon extract
  • 3 lg eggs

Icing Ingredients

  • 4 tbsp butter softened
  • 8 oz cream cheese softened
  • 3/4 c raspberries fresh plus additional to decorate the tops of cakes if desired.
  • 3 c powdered sugar

Instructions

Cake Instructions

  • Preheat oven to 350 degrees.
  • Lightly spray an 11 x 17 lipped cookie sheet or jelly roll pan with non-stick cooking spray. Line bottom with parchment paper cut to size. Respray lightly.
  • Mix butter and sugar until combined. Scrape bowl often.
  • Add eggs and mix until combined.
  • Mix in milk and vanilla until combined.
  • Add, flour, salt baking powder and mix on medium speed for about 2 minutes, scraping bowl often.
  • Pour into prepared pan. Bake on center rack of oven for approx. 12-15 minutes, until lightly browned and a toothpick inserted in center comes out clean.
  • Cool on wire rack.
  • Using a 2-1/4 inch (or size of your choice) cookie cutter, cut circles from cake. If using a 2-1/4 inch size, you should get 20 circles. Be sure to cut each one close together.

Icing Instructions

  • Mix cream cheese and butter until creamy. Scrape bowl often.
  • Mash raspberries and add to cream cheese/butter mixture. Mix on medium speed until thoroughly combined.
  • Add powdered sugar in small amounts, mixing after each until desired consistency. Depending on the juiciness of your berries, you may need to add additional powdered sugar.
  • Using piping tip of your choice (I used a large open star tip) pipe icing on half of the cakes. Top each with another cake, pressing down lightly. Pipe top of cake and decorate with an additional raspberry if desired.
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Salted Caramel Chocolate Chip Cookies

One thing Carl and I love doing is making cookies! My favorite is caramel & his favorite is chocolate chip. I decided, let’s combine them!

Salted Caramel Chocolate Chip Cookies

Prep Time20 mins
Cook Time15 mins
Rest Time20 mins
Servings: 40 Cookies

Ingredients

  • 1 Cup butter melted
  • ¾ Cup Sugar
  • 1.5 cups Dark brown sugar
  • 2 tsp Vanilla
  • 2 Large eggs
  • 2.5 Cups Flour
  • 2 tsp Baking Soda
  • 1 tsp Salt
  • ¾ Cup Caramels cut into 4 pieces each
  • 1 Cup Semi sweet chocolate chips
  • ½ tsp kosher salt or coarse sea salt

Instructions

  • Start by unwrapping and cutting the caramels into quarters.
  • Melt butter and place in a large bowl. Add the sugars an
  • d vanilla and using a hand mixer, mix
  • for about 1 minute until well mixed and has become lighter in color.
  • Add the eggs and beat for 1 minute longer.
  • Add the flour and first portion of salt and mix just until it has all come together, about 30 seconds
  • It will look dry at first, but it will come together.
  • Stir in the caramels and chocolate chips. Then place in the fridge for 20 minutes to help the batter firm up.
  • Preheat oven to 350 degrees
  • Line your baking sheets with parchment paper, or spray well with non stick spray. The caramels will stick to the pan as they melt otherwise.
  • Using a 1.5 inch cookie scoop, scoop the cookie dough onto the pans, leaving room to spread, at least 2 inches.
  • If you don’t have a cookie scoop, you can drop by heaping tablespoon.
  • Sparingly sprinkle some of the coarse salt on top of each cookie.
  • Place in the oven and bake 12-15 minutes until cookies are golden.
  • They should still be a bit soft and will continue to set when the cool.
  • Store these in an airtight container at room temperature.

Notes

The caramel in these cookies will become chewy if they are too cold, so it is recommended that if they are stored in the fridge or freezer that they are allowed to come to room temperature before eating. If you want super melty caramel and chocolate, pop them in the microwave for 5 – 10 seconds. Any caramel that melts on the pan will become a bit brittle, but it is still delicious and totally edible. If you feel it will be too salty with the salted tops, you can leave that part out.

Hope you enjoy this recipe! xx, Tonya Michelle

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