I was on my way to the grocery store the other day and got a craving for M&M brownies. Not sure where that came from but I had to have them. I picked up some M&Ms baking bits and a few hours later I had a batch of very delicious M&M brownies. They were so good, they didn’t last long enough for me to take pictures of them.
Since I made the Easter Egg Cake Pops about a month ago, I’ve been reading some tips and tricks on how to get them better. That was my second attempt at cake pops, and they turned out better than my first attempt, but I still hadn’t gotten the hang of it. This past weekend, I made some cake pops for a friend’s baby shower.
This recipe kind of got thrown together because I had two things in my fridge that I wanted to use up: cream cheese and dulce de leche. The dulce de leche was made for some Chocolate Dulce De Leche Cookies a few weeks ago.
Lemons are one of those things that I can’t get enough of. For an Easter treat this year, I made these lemon cupcakes topped with a cream cheese frosting. The cream cheese frosting even has a little hint of lemon in it. These cupcakes are light, fluffy and taste great.
I wanted to make sugar cookies and decorate them with elaborate icing designs, but these cookies don’t need icing to taste great. I can’t get my boyfriend to stop eating them. Plus I got lazy and ran out of free time. These little ones remind me of animal crackers from my younger days.
After Tuesday’s post on Easter Mini Vanilla Cakes, I had some leftover cake to use. What do you do with leftover cake around Easter time? Easter egg cake pops! If you’ve never tried to make cake pops before, it’ll take a little bit of practice to get the cake to frosting ratio correct. Too much frosting and you’ve got goo balls. Not enough and you wont get the smoothest of balls.
Whenever I have to whip up a batch of cupcakes that have to taste amazing, I add this cream cheese frosting to them. This is my secret weapon. It’s incredibly tasty, non-temperamental and super quick to make. A friend of mine has even been know to eat the leftover frosting directly out of the Tupperware. Yes, it’s that good.
It’s now officially spring and Easter is just around the corner. I’ve got a few spring/Easter-inspired desserts coming up over the next few days. First up are these multi-layer mini cakes. The cake itself is a tasty vanilla cake layered and topped with a smooth lemon buttercream.
This is your very basic Swiss Buttercream. As the name would suggest, it’s mostly butter. If the butter flavour is too prevalent for you (as it is for me), adding some additional flavours will give you a variety of buttercreams that taste great. See the variations section.
One thing I make a lot is chocolate chip cookies. They’re quick and easy and they always taste great. A while back I was in the grocery store and saw some frozen chocolate chip cookie cups that looked pretty damn good.
After a couple attempts at the Mini Nutella Cheesecakes, I decided to try the same recipe, sans Nutella, with a cherry topping to see if it would be a decent go-to cheesecake recipe or if I’d have to find something else. I like this recipe because it’s tasty, simple and most of the ingredients are always in my kitchen.
Just before Christmas, I got a little crazy at the supermarket and bought every kind of chip-type product available. Chocolate, butterscotch, white chocolate, M&M, Skor, etc. I didn’t end up using as much as I wanted so I still have most of these in my cupboard. I wanted to come up with a brownie recipe that would utilize some of these chips so I could use them up.
A while back, I looked into the process involved in making Dulce De Leche and found out it was really pretty simple. It’s essentially a can of sweetened condensed milk that you heat for a long period of time. I read different opinions about whether to leave it in the can or if the can will explode so I decided against that, just in case.
About a month and a half ago, I decided to do a detox/cleanse. I was determined to become healthier and change my bad eating habits in the process. During the third and final week, I started to look for healthy recipes on Pinterest that I’d be able to cook once the reset was complete. I also happened to come across a few no-so-healthy-but-damn-tasty-looking recipes, one of which was a Nutella Cheesecake.