Sunday, March 31, 2013

Easter Egg Brownies

Happy Easter everyone, hope you all are enjoying
your day with family and friends.
Sharing with you today a delicious brownie recipe
made into Easter eggs.

* Click on image for larger picture *


    4 squares  BAKER'S Unsweetened Chocolate
    3/4 cup  butter
    2 cups  sugar
    3 eggs
    1 tsp.  vanilla
    1 cup  flour
    1 cup  chopped Walnuts
     Assorted decorating gels
 ( I used Wilton Sparkle Gels )


    HEAT oven to 350°F.

    LINE 13x9-inch pan with foil, with ends 

extending over sides. Grease foil; set aside. 

Microwave chocolate and butter in large
microwaveable bowl on HIGH 2 min. or until butter is melted.

Stir until chocolate is completely melted. Add sugar; mix well.
Blend in eggs and vanilla. Stir in flour and nuts until well 

blended; spread into prepared pan.

BAKE 30 to 35 min. or until toothpick inserted in center 

comes out with fudegy crumbs.
(Do not over bake.) Cool completely.

    USE foil handles to lift brownies from pan. 
Cut into egg shapes with 3-inch oval cookie cutter.
Decorate with decorating gels and candies 

to resemble Easter eggs.

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Wish you a...

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Sunday, March 24, 2013

Carrot Cake CupCakes

With Easter right around the corner I decided to make some
cupcakes, I usually make carrot cake, but decided to make
 them as cupcakes this year. And I must say I kind of 
like them better this way because you get your own 
individual portion without cutting yourself a bigger piece 
then anyone else. lol

* Click on image for larger picture *


For the cupcakes

    3 large carrots, shredded
    1 cup flour
    2 eggs, whisked
    ¼ cup vegetable oil
    1 tablespoon honey
    1 tablespoon cinnamon
    1 teaspoon vanilla extract
    1 teaspoon nutmeg
    ½ teaspoon ginger
    ¼ teaspoon cloves
    ½ teaspoon baking soda
    ½ teaspoon baking powder
    pinch of salt
    ¼ cup raisins

For the frosting:

1pkg.  (8 oz.)  Cream Cheese, softened
1/4 cup  butter or margarine, softened
1tsp.  vanilla
1pkg.  (16 oz.) powdered sugar (about 4 cups), sifted


Preheat your oven to 350 degrees.

Shred your carrots in your food processor with the
shredding attachment or use a grater. 
Add all the carrot cupcake ingredients to a large bowl 
and mix thoroughly to combine.

Place cupcake ingredients into a muffin tin 
lined with paper liners or grease tins. 
Should fill 10-12 muffins.
Bake for 18-20 minutes

For the frosting:

 Beat cream cheese, butter and vanilla in large bowl 
with mixer until well blended.
Add sugar gradually, beating after each addition

 until well blended. 

( You can add food coloring if you like, like I did)

Once your cupcakes are done baking, 
let cool COMPLETELY,
cut in half and place frosting between the two
halves and on top of your cupcake. 
Add any decorations you may want.

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