YoyoMax12 gives us another great idea for Easter cookies with a “Pinata” like surprise inside. Kids and adults will love these holiday treats!
Instructional video on how to decorate this cute Easter carrot cake. There’s a link at the beginning that you can click if you need the recipe for the cake.
These are great ideas. A bit hard to see exactly what they have in front of them, but they will zoom in on the finished Bunny Cupcakes!
- 6 apples (I used gala apples)
- 8 ounces cream cheese, softened
- ¼ cup sugar
- 1 teaspoon vanilla
- 1 egg
- 1 teaspoon cinnamon
- optional: graham cracker crumbs, caramel sauce, pecans
- Chop the tops of the apples off and scoop out the insides. Discard the core and seeds.
- In a medium bowl cream together cream cheese and sugar until smooth. Mix in vanilla, egg, and cinnamon until smooth. Fill each of the apples ⅔ full with the cheesecake mixture.
- Place filled apples on a baking sheet (make sure they aren’t touching) and bake at 350 for 20-25 minutes until cheesecake filling is set. Transfer to a plate and place in the fridge until completely cooled.
- Serve apples at room temperature or chilled. If desired, top with caramel sauce, graham cracker crumbs, and pecans.
Check out this great recipe for cookies with a surprise inside! I love that she is giving us a cookie recipe, which is a pleasant change from the usual cupcakes! Thanks again MyCupcakeAddiction on YouTube.com
Who doesn’t love chocolate and peanut butter?!?!?!?! What a lovely and delicious looking cake! She’ll give you the ingredients at the beginning of this instructional video. Please post a message if you tried this recipe and let us know how it came out!
Hey there everyone! Looking for a snack that isn’t going to make your diet null & void? Well, here’s one great recipe from Truvia that is 70% lower in sugar than regular cookies. Just remember one serving size is 2 cookies
- 3⁄4 cup Truvía® Baking Blend
- 1 cup peanut butter
- 3 Tbsp shortening
- 3 Tbsp + 2 tsp unsalted butter
- 1 egg
- 1⁄2 tsp vanilla extract
- 2 cups all-purpose flour, sifted
- 3⁄4 tsp baking soda
- 1⁄2 tsp salt
- Preheat oven to 375° F.
- Combine Truvía® Baking Blend, peanut butter, shortening, butter, egg and vanilla in a large bowl and mix on low speed until combined.
- In a second smaller bowl, whisk together flour, baking soda, and salt. Add slowly to the larger bowl and mix until combined.
- Shape dough into 11⁄4 inch balls, flattening slightly on the top and bottom.
- Place cookies 3 inches apart on a parchment-lined or ungreased cookie sheet.
- Using a fork, press a crisscross pattern in each cookie.
- Bake 12–14 minutes or until lightly browned.
- Allow to rest 5 minutes on pan, then place cookies on a wire rack to cool completely.
**These cookies have 120 calories and 3 grams of sugar per serving as compared to 150 calories and 11 grams of sugar per serving in the full-sugar version.
Here’s a beautiful cake for any occasion. For more great recipes and instructions go to www.joyofbaking.com
Crust and Topping
3 cups all-purpose flour
1 1/2 cups sugar
1/4 tsp salt
1 1/2 cups (3 sticks) unsalted butter, chilled
4 large eggs
2 cups sugar
1 cup sour cream
3/4 cup flour
zest of 1/2 lemon
1 tsp almond extract
2 (16-oz) packages frozen blackberries, thawed and drained
To make the crust and topping, preheat the oven to 350 degrees. Grease a 9×13 inch baking pan.
Combine the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to mix. Cut the butter into 1/2-inch cubes, and add to the flour mixture. Process until the butter is evenly distributed but the mixture is still crumbly, 30-60 seconds.
Reserve 1 1/2 cups of the mixture to use as the topping. Press the remaining mixture into the bottom of the pan, and bake 12-15 minutes. Cool for at least 10 minutes.
To make the filling, whisk the eggs in a large bowl, then add the sugar, sour cream, flour, salt, lemon zest, and almond extract. Gently fold in the berries and spoon the mixture over the crust. Sprinkle the remaining flour mixture evenly over the filling, and bake 45 to 55 minutes.
Cool at least 1 hour before cutting into bars, or scoop out of the pan to serve cobbler-style.
I have loved Black and White cookies ever since I can remember! So, I couldn’t wait to add this recipe to the site. A lot of people don’t know that that these cookies are actually like little cakes. Combining that light, fluffy cookie and the delicious icing was a delicious idea that I wish I came up with. Enjoy this recipe! Ingredients for Cookies: 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3 cup well-shaken buttermilk 1/2 teaspoon vanilla 1/3 cup unsalted butter (softened) 1/2 cup granulated sugar 1 large egg Ingredients for Icings 1 1/2 cups powdered sugar 1 tablespoon light corn syrup 2 teaspoons fresh lemon juice 1/4 teaspoon vanilla 1 to 2 tablespoons water 1/4 cup unsweetened Dutch-process cocoa powder Instructions: Preheat oven to 350°F. Whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup. Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, about 3 minutes, then add egg, beating until combined well. Mix in flour mixture and buttermilk mixture alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with flour mixture. Mix until smooth. Spoon 1/4 cups of batter about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 15 to 17 minutes. Transfer with a metal spatula to a rack and chill (to cool quickly), about 5 minutes. Let cookies cool completely before icing them. Stir together powdered sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon water in a small bowl until smooth. Transfer half of icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to thin to same consistency as white icing. Turn cookies flat sides up, then spread white icing over half of each and chocolate over other half.