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With warmer weather comes a number of reasons to get together with friends and family. Whether you’re hosting a dinner party, enjoying a backyard barbeque or serving an Easter feast, these springtime desserts are sure to please a crowd.
CARROT PATCH CUPCAKES
These cute little cupcakes are a perfect treat to welcome the Easter Bunny.
Ingredients:
For the cupcakes:
1 package Pillsbury™ Moist
Supreme® Chocolate Premium Cake Mix
½ cup (1 stick) butter, room temperature
1 cup sour cream*
¼ cup milk
3 eggs
20 chocolate cream-filled sandwich cookies
For the frosting:
1 package Pillsbury™ Creamy Supreme® Chocolate Frosting
For the carrots:
24 strawberries, washed and dried
2 teaspoon coconut oil
1 pound bag orange candy melts
Fresh mint for sprouts (optional garnish)
Preparation:
Preheat oven to 350 degrees. Line two standard muffin pans and set aside. Begin by mixing up the cupcake batter, either by hand or in an electric mixer, adding all ingredients, one at a time, until combined with the cake mix. Pour batter into the cupcake tins. Bake the cupcakes for 18-20 minutes at 350 degrees. While the cupcakes are cooling, prepare your candy covered strawberry “carrots” and the dirt. Crush the chocolate sandwich cookies, removing the cream center and discarding.
Melt a bag of orange candy melts with a small amount of coconut oil. Whisk until smooth. Dip strawberries into the mixture and swirl to remove any excess chocolate. Set on a piece of parchment or wax paper to dry and harden.
While the strawberries are setting, cut a hole in the center of the cupcakes, roughly the size of a quarter, going down about ¾-inch deep. Using a butter knife, frost the area around the hole, then sprinkle the cookie crumb “dirt” on top. Place a strawberry “carrot” in the center of each cupcake, surrounded by “dirt.” Use sprigs of mint for foliage, if desired, and serve.
If you don’t have time to make strawberry carrots, you can buy marzipan carrots (pictured) for cake decorating on the economy.
NO BAKE BUTTERSCOTCH AND PEANUT BUTTER BIRD’S NEST COOKIES
Staying with the theme of spring desserts, these no bake bird’s nest cookies are a tasty mouthful. They are so easy to make, your children will be able to have fun helping too.
Ingredients:
¾ cup butterscotch chips
½ cup smooth peanut butter
2 cups chow mein noodles, crushed
¼ cup chocolate eggs
Preparation:
Melt the butterscotch candy chips and peanut butter over low heat in a wide saucepan. Stir continuously until the combination is melted. Pour the butterscotch and peanut butter mixture into a large bowl. Add the chow mein noodles and stir to combine.
Scoop mixture into a muffin tin and allow the ‘nests’ to cool for 10 minutes. Carefully remove “nests” from the tray. Place candy eggs into nests and serve.
EASTER FRUIT PIZZA
A lighter alternative to the previous recipes, this fruit pizza is light and tasty. It is perfect for an outdoor party or brunch.
Ingredients:
For the cookie:
2 packages Pillsbury Cookie dough
For the frosting:
8 ounces cream cheese, at room temperature
⅓ cup firm strawberry jam, at room temperature
1-1½ cups powdered sugar
To Assemble:
8 cups assorted fresh fruit, washed and sliced
¼ cup apricot jelly or other clear, light-colored jelly
1 tablespoon water
Preparation:
Shape cookie dough into ball shape. Wrap in plastic wrap and refrigerate. When the dough is firm, preheat the oven to 350 degrees Fahrenheit. Cover a large baking sheet with parchment paper or wax paper. Roll out the cookie dough between two sheets of paper until it is a large egg shape, about ½-inch thick.
Place cookie crust on a baking sheet, and bake it at 350 degrees for 15-19 minutes. Crust should be a light golden color, puffed and set in the middle. Let it cool completely until it is at room temperature. Set aside. The cookie crust can be baked several days in advance.
Beat the cream cheese using an electrical or hand mixer until it is smooth and free of lumps. Add the strawberry jam and 1 cup of powdered sugar, and mix combination fully. Taste and add sugar if needed.
Spread the frosting mixture in a thin, even layer over the surface of the cookie. Layer the fresh fruit over the frosting, creating desired pattern.
In a small microwave-safe bowl, combine the jelly and water, and microwave for 30 seconds. Stir them together until the jelly is fluid and smooth, like a thin gel. Using a brush, smooth the jelly mixture over the entirety of the fruit. This adds shine and prevents the fruit from wilting. Cut the “pizza” into slices and enjoy!
