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Water, vegetable oil and egg called for on brownie mix box
Filling
2 1/2 cups powdered sugar
3 tablespoons butter or margarine, softened
3 tablespoons whipping cream
2 oz cream cheese, softened (from 3 oz package)
1/8 to 1/4 teaspoon mint extract
2 drops green food color
Topping
1/3 cup whipping cream
1 1/3 cups (8 oz) semisweet chocolate chips
1/3 cup butter (do not use margarine)
Heat
oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of
9-inch square pan with shortening or cooking spray. (For easier cutting,
line pan with foil, then grease foil on bottom only of pan.) Make and
bake brownie mix as directed on box. Cool completely, about 1 1/2 hours.
In
large bowl, beat filling ingredients with electric mixer on medium
speed until smooth. Spread over cooled brownies. Refrigerate about 1
hour or until set.
Meanwhile,
in 2-quart nonstick saucepan, heat topping ingredients over medium-low
heat, stirring constantly, until melted and smooth. Cool about 10
minutes or until lukewarm.
Pour
topping over filling; spread to cover. Refrigerate uncovered about 2
hours or until set. Before cutting into bars, let stand 10 minutes at
room temperature. For bars, cut into 5 rows by 4 rows. Store covered in
refrigerator.
Heat
oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray
with baking spray with flour. In small bowl, beat cream cheese with
electric mixer on high speed until smooth and fluffy. Beat in granulated
sugar, 1 tablespoon flour, 1 egg, 1/8 teaspoon peppermint extract and 3
drops food color until smooth; set aside.
In
large bowl, beat cake mix, 1/3 cup flour, 1 cup water, the butter and 2
eggs on low speed 30 seconds, then on medium speed 2 minutes. Pour into
pan. Spoon cream cheese filling over batter.
Bake
44 to 52 minutes or until toothpick inserted in center of cake comes
out clean. Cool in pan 15 minutes. Turn pan upside down onto cooling
rack or heatproof plate; remove pan. Cool completely, about 1 hour.
In
1-quart saucepan, heat chocolate chips and shortening over low heat,
stirring frequently, until melted; set aside. For glaze, mix powdered
sugar, 1/4 teaspoon peppermint extract, 1 to 2 drops food color, the
corn syrup and enough of the 3 to 4 teaspoons water to make a thick
glaze that can be easily drizzled. Drizzle over cake. Immediately spoon
melted chocolate over glaze in 1/2-inch-wide ring. Working quickly, pull
toothpick through chocolate to make swirls. Refrigerate until serving
time. Store loosely covered in refrigerator.
Heat
oven to 350ºF. Grease bottom and side of springform pan, 9x3 or 10x2
3/4 inches, with shortening; lightly flour. In large bowl, mix flour,
sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla.
Stir vigorously about 1 minute or until well blended. Immediately pour
into pan.
Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.
Spread
1 cup fudge topping over cake; freeze about 1 hour or until topping is
firm. In large bowl, mix ice cream and coarsely chopped candies; spread
over cake. Freeze about 4 hours or until ice cream is firm.
In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
Remove
side of pan; place cake on serving plate. Top with whipped cream. Melt
1/4 cup fudge topping; drizzle over whipped cream. Garnish with
additional candies.
Betty Crocker® gel food color, as desired for guitar
4 pieces black licorice coil, uncoiled, or string licorice
4 small chewy fruit candies in desired color
6 chewy fruit-flavored gumdrops (not sugar coated) in desired color
2 candy-coated tropical fruit candies in desired color
Heat
oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom
and sides of 13x9-inch pan. In large bowl, beat cake mix, water, oil
and eggs with electric mixer on low speed 30 seconds, then on medium
speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake as
directed on box for 13x9-inch pan. Cool 10 minutes; remove from pan to
cooling rack. Cool completely, about 1 hour. For easier handling,
refrigerate or freeze cake 30 to 60 minutes or until firm.
Meanwhile,
in medium bowl, mix chocolate frosting and black food color to make
black frosting. In small bowl, mix 1/3 cup of the vanilla frosting and
black food color to make gray frosting. Place gray frosting and 2/3 cup
white vanilla frosting in separate resealable plastic freezer bags; seal
bags. Cut small corner off each bag. In another medium bowl, mix
remaining vanilla frosting and desired food color to make guitar color.
Using
serrated knife, cut rounded top off cake to level surface; place cake
cut side down on work surface. Cut cake as shown in template. Place cake
pieces on tray as directed in template, attaching to tray with small
amount of frosting.
Spread
thin layer of guitar frosting over top and sides of guitar body to seal
in crumbs. Spread thin layer of black frosting over top and sides of
guitar neck and headstock. Refrigerate or freeze cake 30 to 60 minutes
to set frosting.
Frost
entire cake with same colors. If desired, place remaining black
frosting in resealable plastic freezer bag and cut small corner off bag
to pipe frosting. To extend guitar neck 1 to 2 inches onto body of
guitar, pipe and fill in neck with black frosting. With white vanilla
frosting, pipe and fill in contrasting design on body of guitar. On
white design, pipe black rectangle about 1 inch from end of neck to
create pickup. With gray frosting, pipe on frets, bridge and any
additional accents as desired. For strings, add black licorice. Add
small fruit candies at ends of strings. For tuning pegs, add gumdrops.
For buttons on body, add tropical fruit candies. Store loosely covered.
Tray or cardboard (20x15 inches), covered with wrapping paper and plastic food wrap or foil
5 thin pretzel sticks
6 graham cracker squares
1 1/2 cups shredded coconut
Yellow liquid food color
Green liquid food color
Chick Decorations
Reserved yellow coconut (from barn)
8 brown miniature candy-coated chocolate baking bits
4 small orange gumdrops
Sheep Decorations
4 red miniature candy-coated chocolate baking bits
8 brown miniature candy-coated chocolate baking bits
4 small white gumdrops, cut in half vertically
64 miniature marshmallows, cut in half crosswise
Pig Decorations
8 red miniature candy-coated chocolate baking bits
8 brown miniature candy-coated chocolate baking bits
1 roll Betty Crocker® Fruit Roll-Ups® strawberry chewy fruit snack (from 5-oz box)
Heat
oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottom
and sides of 9-inch square pan. Place paper baking cup in each of 12
regular-size muffin cups. Make cake batter as directed on box. Pour 2
1/4 cups batter into square pan; divide remaining batter among muffin
cups. Bake yellow cupcakes 15 to 20 minutes and yellow square pan 20 to
26 minutes) OR devil's food cupcakes 18 to 23 minutes and devil's food
square pan 21 to 28 minutes or until toothpick inserted in centers comes
out clean. Cool in pans 10 minutes; remove from pans to cooling rack.
Cool completely, about 30 minutes. For easier handling, refrigerate or
freeze square cake 30 to 60 minutes or until firm.
In
small bowl, tint 1 cup of the frosting with red liquid food color to
make pink frosting. In medium bowl, tint 1 1/2 cups of the frosting with
red gel or paste food color to make desired color of red frosting for
barn; set aside. Reserve remaining white frosting. Decorate square cake
to make barn (step 3); decorate cupcakes to make 4 chicks, 4 sheep and 4
pigs (steps 4, 5, 6).
Barn:
Trim 1 side of square cake to form roof of barn; place cake near top of
tray with roof at top of tray. Spread thin layer of red frosting over
entire cake to seal in crumbs. Refrigerate or freeze cake 30 to 60
minutes. Frost sides and top of cake with remaining red frosting. Make
vertical lines on top of cake to look like boards (use spatula or
toothpick).
For window, break 2 pretzel sticks in half; place near top of cake in square shape.
For shutters, place 1-inch-square piece of graham cracker on each side of window.
For sides and top of doorway, place 3 pretzel sticks near bottom of cake.
For doors, place 2 1/2x1-inch graham cracker rectangle on each side of doorway.
For roof, arrange eight 2 1/2 x1-inch graham cracker rectangles on top edge of cake, overlapping to form barn roof shape.
For hay, place 1/2 cup of the coconut in resealable
food-storage plastic bag. Add 2 drops yellow liquid food color; seal bag
and shake to mix. Place small amount of yellow coconut at bottom of
window and doorway (reserve remaining yellow coconut to decorate chick
cupcakes).
For grass, place remaining 1 cup coconut in resealable
food-storage plastic bag. Add 2 drops green liquid food color; seal bag
and shake to mix. Scatter green coconut on bottom half of tray. Decorate
cupcakes and arrange on coconut grass.
Chicks:
Frost 4 cupcakes with white frosting. Top with reserved yellow coconut.
For eyes, add brown baking bits. Cut orange gumdrops to look like
beaks; place on cupcakes.
Sheep:
Frost 4 cupcakes with white frosting. For muzzle, spread 1/2 teaspoon
pink frosting in small circle on each cupcake; add red baking bit for
nose. For eyes, add brown baking bits. For ears, add white gumdrop
halves, cut sides down. Place marshmallow halves on face for wool.
Pigs:
Frost 4 cupcakes with pink frosting. For snout, spread additional 1
teaspoon pink frosting in small circle on each cupcake; add red baking
bits for nostrils. For eyes, add brown baking bits. For ears, cut 8
small triangles from fruit snack; place on cupcakes. Store loosely
covered.
1 box Betty Crocker® SuperMoist® party rainbow chip cake mix
3 tablespoons milk
1/4 cup vegetable oil
2 eggs
Filling
1/4 cup butter, softened
4 oz (half of 8-oz package) cream cheese, softened
1 1/4 cups powdered sugar
1 tablespoon milk
1 teaspoon vanilla
Garnish
Betty Crocker® Decors rainbow mix candy sprinkles
Heat oven to 350°F. Lightly spray cookie sheets with cooking spray, or line with cooking parchment paper or silicone baking mat.
In
large bowl, mix all cookie ingredients with wooden spoon until wet
dough forms. Spray hands generously with cooking spray; roll
teaspoonfuls of dough into 2-inch balls. Place about 1 inch apart on
cookie sheets.
Bake 10 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
Meanwhile,
in medium bowl, beat all filling ingredients with electric mixer on
medium speed 2 to 3 minutes or until smooth. Cover; refrigerate until
ready to assemble.
For
each whoopie pie, spread desired amount of filling on bottom of 1
cookie. Top with second cookie, bottom side down; gently press together.
Roll sides of pies in sprinkles. Store covered in refrigerator.
About 40 small round candy-coated fruit-flavored chewy candies
1 roll Betty Crocker® Fruit by the Foot® chewy fruit snack (from 4.5-oz box)
2 edible pansy or silk daisy flowers
Heat
oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottom
and sides of 13x9-inch pan. Make and bake cake as directed on box for
13x9-inch pan. Cool 10 minutes; remove from pan to cooling rack. Cool
completely, about 1 hour. Refrigerate or freeze cake 1 hour or until
firm.
In
small bowl, mix 1 container frosting with food color to make desired
color for sides of flip-flops. Reserve 1/3 cup frosting from second
container. In small bowl, stir second food color into 1 cup of the
remaining frosting to make desired color for top of flip-flops.
Using
serrated knife, cut rounded top off cake to level surface; place cut
side down. Cut cake lengthwise in half. Continue cutting each piece to
form flip-flop shape as shown in diagram. Place pieces on tray. Spread a
thin layer of frosting for "sides" over each entire flip-flop to seal
in crumbs. Refrigerate or freeze cake 30 to 60 minutes to set frosting.
Frost sides of flip-flops with the same remaining frosting. Frost tops
of flip-flops with second color frosting.
Tint
remaining 1/3 cup frosting with food color. To pipe frosting around top
edge of flip-flops, spoon tinted frosting into small resealable
food-storage plastic freezer bag and cut small tip off 1 bottom corner
of bag. Pipe zigzag design. Place small candies around side edge of each
flip-flop to look like jewels. Cut two 6-inch pieces from fruit roll;
cut pieces lengthwise in half. Arrange on flip-flops for straps. Just
before serving, top with flowers. Store loosely covered.
1 box (4-serving size) instant vanilla pudding and pie filling mix
1/2 cup vegetable oil
2 eggs
1 banana, chopped
1/2 cup semisweet chocolate chips
Heat oven to 350°F. In medium bowl, stir together cake mix, pudding mix, oil and eggs until well combined. Fold in banana.
Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.
Bake
8 to 10 minutes or until light brown (centers will be soft). Cool
slightly; remove from cookie sheets to cooling rack. Cool 20 minutes.
In
small microwaveable bowl, microwave chocolate chips on High in
30-second increments, stirring in between, until melted and smooth. Use
spoon or fork to drizzle melted chocolate over cooled cookies. Let
chocolate set before serving.
Heat
oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of
13x9-inch pan. In large bowl, beat cake mix, water, oil, whole eggs and
mashed bananas with electric mixer on low speed 30 seconds, then on
medium speed 2 minutes, scraping bowl occasionally. Stir in chocolate
chips. Pour into pan.
Bake 38 to 42 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
In
small microwavable bowl, microwave frosting uncovered on High 20
seconds; stir. Microwave 5 to 10 seconds longer or until very soft and
smooth; spread evenly over cake. Garnish as desired. Store loosely
covered.
Make cake mix in microwave as directed on box, using 1/4 cup water. Refrigerate until cool, about 5 to 10 minutes.
Divide
cake into 6 portions; spoon 1 portion into each of 6 (1- to 2-oz) shot
glasses. Top each with 3 raspberries, a spoonful of whipped topping and
remaining raspberries.
24 oz white chocolate baking bars or squares, chopped
1 cup whipping cream
1 tube (0.68 oz) red decorating gel
Heat
oven to 350°F. Grease 13x9-inch pan with shortening. In large bowl,
beat all cake ingredients with electric mixer on low speed 30 seconds,
scraping bowl often. Beat 2 more minutes on medium speed, scraping bowl
occasionally. Pour batter into pan.
Bake
30 to 35 minutes or until toothpick inserted in center comes out clean.
Cool completely in pan on cooling rack, about2 hours.
Place
bittersweet chocolate in medium heatproof bowl; set aside. In 1-quart
saucepan, heat 1 1/2 cups whipping cream to simmering. Remove from heat;
stir in 1/2 teaspoon red pepper. Let stand 10 minutes. Return whipping
cream in saucepan to simmer. Pour over bittersweet chocolate. Let stand 2
minutes; stir until smooth. Spread ganache over cake. Refrigerate until
set, about 1 hour.
Place
white chocolate in medium heatproof bowl. In 1-quart saucepan, heat 1
cup whipping cream to boiling. Pour over white chocolate. Let stand 2
minutes; stir until smooth. Spread evenly over bittersweet ganache.
Drizzle decorating gel in rows over cake. Pull toothpick through rows in
opposite direction to create swirled pattern. Refrigerate at least 4
hours or overnight.
Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8- or 9-inch rounds.
In medium bowl, gently stir pie filling into frosting.
Place
1 cake layer, rounded side down, on serving plate. Spread with 1 cup of
the lemon mixture to within 1/4 inch of edge. Top with second layer.
Frost side and top of cake with remaining lemon mixture. Store loosely
covered.
Heat
oven to 325°F. Generously grease 12-cup fluted tube cake pan with
shortening or cooking spray. Make cake mix as directed on box, using
water, oil and egg whites.
Divide
batter among 3 small bowls. Add few drops yellow food color to 1 bowl;
mix well. Add red food color to second bowl to make pink. Add red and
blue food color to third bowl to make purple. Pour half of the yellow
batter into cake pan. Carefully pour half of the pink batter over yellow
batter. Carefully pour half of the purple batter over pink batter.
Repeat layers (do not mix colors).
Bake
as directed on box until toothpick inserted near center comes out
clean. Cool 10 minutes; remove from pan to cooling rack. Cool
completely, about 1 hour. Place cake on serving plate.
Divide
frosting among 3 small microwavable bowls. Microwave 1 bowl on High
about 5 to 10 seconds; add few drops yellow food color and stir until
frosting is smooth enough to drizzle. With spoon, drizzle yellow
frosting back and forth over cake in striping pattern until all frosting
is used (allow some frosting to drip down onto plate in middle of cake,
if desired). Microwave second bowl of frosting; add red and blue food
color to make purple. Drizzle frosting over cake in same striping
pattern. Repeat with last bowl, adding red food color to make pink
frosting. Decorate cake with sprinkles.
Place
coconut in resealable food-storage plastic bag; add few drops green
food color. Seal bag and toss until coconut is evenly tinted. Sprinkle
coconut on serving plate around cake and in center for “Easter grass.”
Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.
In a medium
saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup
and salt. Bring to a boil, stirring constantly. Boil without stirring
4 minutes. Remove from heat and stir in soda and vanilla. Pour in a
thin stream over popcorn, stirring to coat.
Place in two
large shallow baking dishes and bake in preheated oven, stirring every
15 minutes, for 1 hour. Remove from oven and let cool completely before
breaking into pieces.
In a large
bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding
mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped
topping.
Line the
bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas
evenly over wafers. Spread with pudding mixture. Top with remaining
whipped topping. Chill.
In a large
bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend
in eggs one at a time. Remove 1 cup of batter and spread into bottom of
crust; set aside.
Add pumpkin,
cinnamon, cloves and nutmeg to the remaining batter and stir gently
until well blended. Carefully spread over the batter in the crust.
Bake in
preheated oven for 35 to 40 minutes, or until center is almost set.
Allow to cool, then refrigerate for 3 hours or overnight. Cover with
whipped topping before serving.
Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
Cream
together the butter, sugar, peanut butter and brown sugar until fluffy.
Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
Shape into 40 balls and place each into an ungreased mini muffin pan.
Bake at 375
degrees for about 8 minutes. Remove from oven and immediately press a
mini peanut butter cup into each ball. Cool and carefully remove from
pan.
3 1/2 ouncesdark chocolate, broken into small pieces
2 tablespoonsMarsala wine or rum (optional)
2egg yolks
4 teaspoonswhite sugar
2 tablespoonsmascarpone cheese
3/4 cupheavy cream
Directions
Combine espresso and butter in the top of a double boiler over simmering water.
Place dark
chocolate pieces in the espresso mixture; cook without stirring until
chocolate starts to melt, about 3 minutes. Whisk chocolate and espresso
mixture until well combined. Remove from heat and set aside.
Combine
Marsala, egg yolks, and sugar in a saucepan over medium-low heat,
whisking constantly until frothy and thickened, 3 to 5 minutes. Remove
from heat.
Stir mascarpone cheese into marsala mixture.
Combine chocolate mixture with mascarpone mixture. Cool to room temperature.
Whip heavy cream in a bowl until soft peaks form, 2 to 3 minutes.
Fold half of whipped cream into cooled chocolate mixture.
Fold second
half of whipped cream into chocolate mixture. Cover with plastic wrap
and chill in refrigerator for at least 2 hours.
