desserts Archives - Page 2 of 5

Decadent Instant Pot Lava Cakes

October 16, 2018 by Dannelle Gay

There are occasions where you have to have something rich, chocolaty and as soon as possible. That is where these Decadent Instant Pot Lava Cakes come in! cover the worst chocolate craving and are easier to make than you think!

Decadent Instant Pot Lava Cakes Recipe

You will need:

1 Tbsp granulated sugar

1/2 cup butter, 1 stick

1 cup semisweet chocolate baking chunks

1 cup confectioners’ sugar

2 eggs

2 egg yolks

1 tsp vanilla extract

1 cup all purpose flour

1/4 tsp salt

Directions:

Coat the bottom and sides of four 6 oz ramekins with non-stick baking spray.

Melt chocolate and butter: In a medium-sized microwave-safe bowl, microwave butter and chocolate for about 1 minute on medium power.

Stir and repeat heating at 15-second intervals, until the chocolate is melted and smooth.

Stir in confectioner’s sugar.

Whisk in eggs, yolks, and vanilla.

Stir in flour and salt.

Pour the batter into the ramekins.

Pour 2 cups water into the Instant Pot and place trivet in water.

Place 3 ramekins on the trivet.

Close the Instant Pot.

Place the steam release handle in the ‘Sealing’ position.

Cook on Manual high for 9 minutes.

Do a Quick Release of steam.

Use the trivet to remove the ramekins.

Gently flip the ramekin onto a appetizer plate so the lava cake is now on the plate.

Sprinkle the lava cakes with powdered sugar.

Serve warm with whip cream.

Print off our Decadent Instant Pot Lava Cakes recipe here:

Decadent Instant Pot Lava Cakes

Recipe Type: Dessert

Author: Dannelle Gay

Ingredients

1 Tbsp granulated sugar
1/2 cup butter, 1 stick
1 cup semisweet chocolate baking chunks
1 cup confectioners’ sugar
2 eggs
2 egg yolks
1 tsp vanilla extract
1 cup all purpose flour
1/4 tsp salt

Instructions

Coat the bottom and sides of four 6 oz ramekins with non-stick baking spray.
Melt chocolate and butter: In a medium-sized microwave-safe bowl, microwave butter and chocolate for about 1 minute on medium power.
Stir and repeat heating at 15-second intervals, until the chocolate is melted and smooth.
Stir in confectioner’s sugar.
Whisk in eggs, yolks, and vanilla.
Stir in flour and salt.
Pour the batter into the ramekins.
Pour 2 cups water into the Instant Pot and place trivet in water.
Place 3 ramekins on the trivet.
Close the Instant Pot.
Place the steam release handle in the ‘Sealing’ position.
Cook on Manual high for 9 minutes.
Do a Quick Release of steam.
Use the trivet to remove the ramekins.
Gently flip the ramekin onto a appetizer plate so the lava cake is now on the plate.
Sprinkle the lava cakes with powdered sugar.
Serve warm with whip cream.

Don’t have an Instant Pot yet? Why? They take the place of 7 different appliances! Get one here:I want an Instant Pot Now and maybe some Instant Pot accessories to be able to do more with it!

Check out our other Instant Pot Recipes HERE

Super Fun Fruity Pebble Cupcake Recipe

October 10, 2018 by Dannelle Gay

Rarely do I let sugared cereals into the house. The plethora of fake colors, sugars and preservatives are not something I really want Miss Sarah over indulging in so I simply don’t buy them. UNLESS….I am making this Super Fun Fruity Pebble Cupcake Recipe.

These cupcakes are fun, colorful and just a party on a plate. Seriously, who could resist that?

I am sure you will love my Super Fun Fruity Pebble Cupcake Recipe

You will need:

1 1/2 C flour
1/2 tbsp baking powder
1/8 tsp sea salt
1/2 C milk
2 egg whites
1 tsp vanilla extract
6 tbsp unsalted sweet cream butter, softened
1 C sugar
1/2 C fruity Pebble Cereal

Frosting

1 1 C unsalted butter, softened
3 1/2 C powder sugar
2 tbsp heavy cream
1 tbsp vanilla extract
1 piping bag with a large star tip
wooden spoons for decoration, optional
Fruity Pebbles, for topping

Directions:

Preheat oven to 350 degrees
Line your cupcake pan with cupcake liners
In a large bowl, combine flour, baking powder and salt.
In a small bowl, whisk together milk, egg whites and vanilla.
In a standing mixer, beat butter and sugar on medium speed until light and fluffy
With mixer on low speed, add dry ingredients and milk mixture alternately beginning and ending with dry ingredients, beating until combined
Mix in the fruity pebble cereal
Scoop the batter into the cupcake liner filling about 3/4 full
Bake in the oven for 21 minutes
Let cool completely on a wire rack
Frosting directions:
Using the standing mixer, beat butter and powder sugar on medium speed until light and fluffy
With the mixer on low speed, gradually add heavy cream and vanilla, beating just until creamy and stiff with peaks
Scoop the frosting into the piping bag and frost the cupcakes
Sprinkle with the fruity pebble cereal

Fruity Pebble Cupcake

Recipe Type: Dessert

Author: Dannelle Gay

Ingredients

1 1/2 C flour
1/2 tbsp baking powder
1/8 tsp sea salt
1/2 C milk
2 egg whites
1 tsp vanilla extract
6 tbsp unsalted sweet cream butter, softened
1 C sugar
1/2 C fruity Pebble Cereal
1 1 C unsalted butter, softened
3 1/2 C powder sugar
2 tbsp heavy cream
1 tbsp vanilla extract
1 piping bag with a large star tip
wooden spoons for decoration, optional
Fruity Pebbles, for topping

Instructions

Preheat oven to 350 degrees
Line your cupcake pan with cupcake liners
In a large bowl, combine flour, baking powder and salt.
In a small bowl, whisk together milk, egg whites and vanilla.
In a standing mixer, beat butter and sugar on medium speed until light and fluffy
With mixer on low speed, add dry ingredients and milk mixture alternately beginning and ending with dry ingredients, beating until combined
Mix in the fruity pebble cereal
Scoop the batter into the cupcake liner filling about 3/4 full
Bake in the oven for 21 minutes
Let cool completely on a wire rack
Frosting directions:
Using the standing mixer, beat butter and powder sugar on medium speed until light and fluffy
With the mixer on low speed, gradually add heavy cream and vanilla, beating just until creamy and stiff with peaks
Scoop the frosting into the piping bag and frost the cupcakes
Sprinkle with the fruity pebble cereal
Enjoy!

Bloody Knife Red Velvet Cupcakes

October 5, 2018 by Dannelle Gay

It’s almost my favorite season — I love fall and Christmas! These Bloody Knife Red Velvet Cupcakes are the perfect “scary” treat to entice your friends with and they really aren’t that hard to make!

Cupcake Recipe:

2½ cups flour
1 tbsp. cocoa powder
1½ tsp. baking soda
½ tsp. salt
½ cup butter, soft, plus 4 tbsp.
¼ cup softened shortening
1 cup sugar
1 egg
1 tsp. vanilla
1 TBSP Red Velvet extract
1 cup milk
1 tbsp. Red gel food color

Directions:

-Preheat oven to 350 degrees.
-Line cupcake tins with paper liners.
-Sift flour, cocoa, baking soda, and salt all together.
-Mix the dry ingredients with a wire whisk for 3 minutes
-In a separate bowl using an electric mixer, beat the butter, shortening and sugar until it is light and creamy.
-Add the egg, vanilla, red velvet extract, and red gel food coloring.
-Mix well.
-Add flour mix and milk, 1/2 portion of each at a time, mix until completely combined.
-Spoon the batter into the lined cupcake tins until 2/3’s filled.
-Bake at 350 degrees for 20-22 minutes or until an inserted toothpick comes out clean.
-Cool for 10 minutes
-Remove from cupcake tins to a wire rack until totally cooled.

Cream Cheese Frosting Recipe:

1 C unsalted butter, softened
1 C cream cheese, softened
2 tsp vanilla
2 C powdered sugar
5 tbsp heavy whipping cream

Frosting Directions:

-Cream the butter and cream cheese until creamy.
-Mix on low.
-Slowly add powdered sugar until blended.
-Add vanilla and heavy whipping cream and beat until thoroughly combined.
-Scoop the frosting into a pastry bag with a large frosting tip.
-Frost the cupcakes and place the icing transfer into the center of the cupcake

Blood icing ingredients and directions

1 egg white
1/4 tsp cream of tarter
3/4 C powder sugar
1/4 tsp vanilla
1 rubber bbq brush
red gel food coloring
1 package of wilton edible knife icing trasnfers

Directions

In a standing mixer, combine the egg white, cream of tarter, vanilla and powder sugar.

Mix until white in color and stiff peaks about 7 minutes then mix in red food coloring, add in a few more drops of red to get a deep shade of red, about 5 drops. (if the icing is thick add in 1 tsp of water)

Place the cupcakes into a area where you wont mind getting ‘blood’ on items then dip the bbq brush into the blood and shake the brush towards the cupcakes to give them the blood effect.

Let dry for 10 minutes before enjoying.

Beyond Easy Instant Pot Apple Butter

October 2, 2018 by Dannelle Gay

Apple Butter is one of those great treats that fall brings to us. Using the fresh fall harvest means that it is easy to whip up these treats and can or freeze for later so you can enjoy the flavors of the harvest for the winter. Our Beyond Easy Instant Pot Apple Butter is perfect for saving time in the kitchen.

Beyond Easy Instant Pot Apple Butter

You will need:
16-20 apples (peel, core, and chopped)
1/4 C water (room temp)
1/4 C molasses
1/2 C sugar
1/2 C brown sugar
2 tbsp. apple pie spice
1 tsp fresh lemon juice
1 tsp vanilla

Directions:
Put the apples to the Instant Pot.

Add water, molasses, sugar, brown sugar, apple pie spice, lemon juice, and vanilla to the apples in the Instant Pot.

Mix together.

Put the lid in place on the Instant Pot.

Press Manual for 15 minutes.
Allow the instant pot do a natural release.
As the apple butter has completed cooking, you have two options for the texture or consistency that you want,
Puree or mash the apples with a potato masher.
The puree will give a smoother texture as mashing will give you a chunky apple butter.
Serve and enjoy

**note: You can either freeze or can the apple butter in order to preserve it.

You can print off my Beyond Easy Instant Pot Apple Butter recipe here:

Beyond Easy Instant Pot Apple Butter

Recipe Type: Side Dish

Author: Dannelle Gay

Ingredients

16-20 apples (peel, core, and chopped)
1/4 C water (room temp)
1/4 C molasses
1/2 C sugar
1/2 C brown sugar
2 tbsp. apple pie spice
1 tsp fresh lemon juice
1 tsp vanilla

Instructions

Put the apples to the Instant Pot.
Add water, molasses, sugar, brown sugar, apple pie spice, lemon juice, and vanilla to the apples in the Instant Pot.
Mix together.
Put the lid in place on the Instant Pot.
Press Manual for 15 minutes.
Allow the instant pot do a natural release.
As the apple butter has completed cooking, you have two options for the texture or consistency that you want,
Puree or mash the apples with a potato masher.
The puree will give a smoother texture as mashing will give you a chunky apple butter.
Serve and enjoy

Don’t have an Instant Pot yet? Why? They take the place of 7 different appliances! Get one here:

I want an Instant Pot Now and maybe some Instant Pot accessories to be able to do more with it!

Check out our other Instant Pot Recipes HERE

Beyond Sinful Brownie PMS Dip

August 31, 2018 by Dannelle Gay

Why do I call this Beyond Sinful Brownie PMS Dip? It is sinful, uses a brownie mix, and is perfect for anyone who might possibly experience PMS. Bonus? It is super easy to make and you can use almost any fruit, cookie or cake to dip into it!

You will need:

8 oz cream cheese, softened
8 oz tube of cool whip
1 box of Ghiradelli brownie mix, about 18 oz
2 tbsp whole milk
1 C mini chocolate chips, divided
1 disposable piping bag

Directions:

Using a standing mixer, beat the cream cheese until smooth

Mix in the cool whip until smooth

Add in the brownie mix and milk

Mix until smooth and fold in 1/2 C chocolate chips

Scoop the brownie batter into the disposable piping bag.

Cut the tip off and pipe it into a serving dish.

Serve immediately or wrap the bowl in saran wrap and store in the fridge up to one day ahead.

Beyond Sinful Brownie PMS Dip

Recipe Type: Dessert

Author: Dannelle Gay

Ingredients

1 package, 8 oz, cream cheese, softened
1 8 oz tube of cool whip
1 box of Ghiradelli brownie mix, about 18 oz
2 tbsp whole milk
1 C mini chocolate chips, divided
1 disposable piping bag

Instructions

Using a standing mixer, beat the cream cheese until smooth
Mix in the cool whip until smooth
Add in the brownie mix and milk
Mix until smooth and fold in 1/2 C chocolate chips
Scoop the brownie batter into the disposable piping bag
Cut the tip off and pipe it into a serving dish
Serve immediately or wrap the bowl in saran wrap and store in the fridge up to one day ahead
Enjoy!

Other sinful recipes we think you might like:

Shark Week Cupcakes

July 20, 2018 by Dannelle Gay

Shark week is again upon us — a time to learn about the fierce and fascinating finned friends of the ocean. We hope that our Shark Week Cupcakes take a little bite out of the fear that theses creatures can bring!

You will need:

1 box of french vanilla cake mix
3 eggs
1/2 C (1 stick) of softened unsalted sweet cream butter
1 C whole milk
1TBSP pure vanilla bean paste
cupcake pan & blue liners
Gummy shark candy
graham cracker crumbs
red food dye
light corn syrup (clear)

Directions:
Preheat oven to 350 and line cupcake pan with the liners
In a medium bowl, combine the cake mix, butter, milk, and vanilla bean pasta and mix until combined
Using a medium ice cream scoop, scoop the batter into the cupcake liners and fill about 3/4 of the way full
Bake in the oven for about 21 minutes
Pull out and place on the side to cool

Frosting Ingredients

1 C unsalted sweet cream butter
3 C powder sugar
3 – 5 TBSP heavy whipping cream
1 tsp Vanilla bean paste
blue food dye

Frosting Directions:

In a standing mixer, combine the butter, powder sugar, vanilla, and the heavy whipping cream.

Mix on medium speed until stiff and creamy.

If you still see powdery pebbles, add in 2 more tbsp heavy whipping cream.

Continue to mix until stiff and creamy

Scoop some frosting into a separate bowl and set aside

Pour the graham crack crumbs into a small bowl

Add a few drops of the blue color

Using the butterknife, slightly mix the frosting to make “water”

Using the plain frosting, frost 1/4 of the cupcake to make it smooth and flat

Dip the cupcake into the graham cracker crumb

Using the knife with the “water” frosting, scoop some onto the non-frosted part of the cupcake.

Take the knife and bring it up and down to make “rough waters”

In a small cup, add 1/4 C of corn syrup and 2-3 drops of red food dye.

Mix until combined

Place your shark gummy where ever you want onto the cupcake

Take a fork, dip the fork into the “blood” and splash it onto the cupcake to give a blood effect.

Shark Week Cupcakes

Serves: 20 cupcakes

Ingredients

1 box of french vanilla cake mix
3 eggs
1/2 C (1 stick) of softened unsalted sweet cream butter
1 C whole milk
1TBSP pure vanilla bean paste
cupcake liners
cupcake pan
Gummy shark candy
graham cracker crumbs
red food dye
light corn syrup (clear)
1 C unsalted
3 C powder sugar
3 – 5 TBSP heavy whipping cream
1 tsp Vanilla bean paste
blue food dye

Instructions

Preheat oven to 350 and line cupcake pan with liners
In a medium bowl, combine the cake mix, butter, milk, and vanilla bean pasta and mix until combined
Fill cupcake liners about 3/4 full with batter
Bake in the oven for about 21 minutes
Set aside to cool while making frosting
In a standing mixer, combine the butter, powder sugar, vanilla, and the heavy whipping cream.
Mix on medium speed until stiff and creamy.
If you still see powdery pebbles, add in 2 more tbsp heavy whipping cream.
Continue to mix until stiff and creamy
Scoop some frosting into a separate bowl and set aside
Pour the graham cracker crumbs into a small bowl
Add a few drops of the blue color
Using the butterknife, slightly mix the frosting to make “water”
Using the plain frosting, frost 1/4 of the cupcake to make it smooth and flat
Dip the cupcake into the graham cracker crumb
Using the knife with the “water” frosting, scoop some onto the non-frosted part of the cupcake.
Take the knife and bring it up and down to make “rough waters”
In a small cup, add 1/4 C of corn syrup and 2-3 drops of red food dye.
Mix until combined
Place your shark gummy where ever you want onto the cupcake
Take a fork, dip the fork into the “blood” and splash it onto the cupcake to give a blood effect.

Instant Pot Cherry Vanilla Poke Cake

June 19, 2018 by Dannelle Gay

The hot days of summer are finally here and a cool treat for a hot afternoon is our Instant Pot Cherry Vanilla Poke Cake. A few simple ingredients and the quick speed of the Instant Pot make for a treat that is sure to tempt the taste buds and help beat the heat.

Instant Pot Cherry Vanilla Poke Cake

You will need:
2 C flour
3/4 C sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 C vegetable oil
1 C buttermilk
2 eggs
1 tsp pure vanilla extract
1 3.0 oz package cherry jello
1 cup boiling water
1/2 cup cold water
1 container of cool whip
1 jar of Maraschino cherries
1 6 inch spring-form pan
1 disposable piping bag

Directions:

Using Pam spray, spray your spring-form pan and set aside
In a large mixing bowl, whisk together dry ingredients
Using a standing mixer mix together buttermilk, oil, eggs and vanilla extract
Gradually mix in the dry ingredients and continue to mix until smooth
Pour batter into the spring-form pan
Add 1 cup of water in the Instant Pot
Insert the cake into the Instant Pot on top of a trivet
Set for high pressure for 35 minutes
Quick release when the time is up
In the meantime, in a medium mixing bowl, stir together jello powder and boiling water
Stir until dissolved, about 2 minutes
Add cold water and stir
Remove the cake from the Instant Pot
Poke holes in cake using a fork or a wooden skewer
Pour jello over the cake
Chill in fridge for 3 hours or overnight
Scoop the cool whip into the piping bag and pipe cool whip all over the cake

Instant Pot Cherry Vanilla Poke Cake

Ingredients

2 C flour
3/4 C sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 C vegetable oil
1 C buttermilk
2 eggs
1 tsp pure vanilla extract
1 3.0 oz package cherry jello
1 cup boiling water
1/2 cup cold water
1 container of cool whip
1 jar of Maraschino cherries
1 6in spring-form pan
1 disposable piping bag

Instructions

Using Pam spray, spray your spring-form pan and set aside
In a large mixing bowl, whisk together dry ingredients
Using a standing mixer mix together buttermilk, oil, eggs and vanilla extract
Gradually mix in the dry ingredients and continue to mix until smooth
Pour batter into the spring-form pan
Add 1 cup of water in the Instant Pot
Insert the cake into the Instant Pot on top of a trivet
Set for high pressure for 35 minutes
Quick release when the time is up
In the meantime, in a medium mixing bowl, stir together jello powder and boiling water
Stir until dissolved, about 2 minutes
Add cold water and stir
Remove the cake from the Instant Pot
Poke holes in cake using a fork or a wooden skewer
Pour jello over the cake
Chill in fridge for 3 hours or overnight
Scoop the cool whip into the piping bag and pipe cool whip all over the cake

Baked Sinful Strawberry Donuts – 12 Smart points

June 14, 2018 by Dannelle Gay

Strawberry season is just around the corner and my mouth is already watering. There is nothing better this time of year than fresh, organic strawberries bursting of flavor in your mouth. Combine that fresh, sweet yet tart taste and this recipe? You have a winning recipe for Baked Sinful Strawberry Donuts! 12 Smart Points!

You will need:
1/4 cup unsalted butter, melted at room temp.
1/4 cup vegetable oil
3/4 cup sugar
2 large eggs, room temp
2 tsp vanilla extract
1 cup milk
2 1/2 all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup fresh strawberries, hull removed and diced

Glaze:
2 cups powdered icing sugar
1/2 cup milk

Directions:
Preheat oven to 350 degrees
Spray your donut pans with a non-stick baking spray.
In a large mixing bowl, add together the flour, baking powder, and salt.
Stir to combine
Set to the side.
In a separate bowl, add the milk, sugar, egg, butter, and vanilla.
Stir until fully combined.
Add your dry ingredients to the wet ingredients
Stir until combined.
Add your strawberries and fold into the batter.
Spoon batter into donut pan
Bake for 9-10 minutes until a toothpick inserted comes out clean.
Let cool 10 minutes.

Glaze:
In a medium sized mixing bowl, whisk together the powdered sugar and milk.
Place a piece of foil under the wire rack with the donuts to catch any glaze.
Pour your glaze from the bowl onto the donuts.

Baked Sinful Strawberry Donuts

Recipe Type: Breakfast

Author: Dannelle Gay

Serves: 14

Ingredients

- 1/4 cup unsalted butter, melted at room temp.

- 1/4 cup vegetable oil

- 3/4 cup sugar

- 2 large eggs, room temp

- 2 tsp vanilla extract

- 1 cup milk

- 2 1/2 all-purpose flour

- 1 tsp baking powder

- 1/2 tsp salt

- 1 cup fresh strawberries, hull removed and diced

- Glaze:

- 2 cups powdered icing sugar

1/2 cup milk

Instructions

1. Preheat oven to 350 degrees

1. Spray your donut pans with a non-stick baking spray

1. In a large mixing bowl, add together the flour, baking powder, and salt.

1. Stir to combine

1. Set to the side

1. In a separate bowl, add the milk, sugar, egg, butter, and vanilla

1. Stir until fully combined

1. Add your dry ingredients to the wet ingredients

1. Stir until combined

1. Add your strawberries and fold into the batter

1. Spoon batter into donut pan

1. Bake for 9-10 minutes until a toothpick inserted comes out clean

1. Let cool 10 minutes

1. Glaze:

1. In a medium sized mixing bowl, whisk together the powdered sugar and milk

1. Place a piece of foil under the wire rack with the donuts to catch any glaze

Pour your glaze from the bowl onto the donuts

Other strawberry recipes of ours that you might enjoy:

- Try Our Strawberry Long Island Iced Tea Recipe

- Nectarine Strawberry Cocktail

- Strawberry Lime Cupcake Recipes!

Strawberry Mason Jar Cheesecakes

Disney Incredibles Cake Balls

June 1, 2018 by Dannelle Gay

I am so excited about the new movie that we had to whip up these Disney Incredibles Cake Balls to celebrate! Simple to make, yummy to eat and with fun and festive “jimmies” to decorate them. I find these different colored toppings at Michael’s Craft store – they have an entire section of treats that are colorized for baking.

You will need:

1 box of white cake mix
3 Eggs
1/2 cup Oil
1 cup Water
1 container of vanilla frosting
1 bag of Ghirardelli dark chocolate chocolate melting wafers
Red, Yellow, and Orange cake confetti sprinkles
Yellow, black, red and orange gel food coloring

Directions:

Preheat the oven to 350 degrees

Make the cake batter according to the box

Split the batter into 4 bowls

Add 1 drop of food coloring into 1 of each bowl

Mix until combined

Scoop each color into 1 cupcake liner, 3 liners per color.

Bake the cupcakes at 350 degrees for 21 minutes.

Remove from the cupcakes and let cool

Place each color of cupcakes into their own bowl, paper peeled off and crumble the cake

Add 1/2 Tbsp. frosting to the crumbled cake

Combine until dough-like

Take a small spoon and scoop some of each of the colored cake mix and mold together into a ball

Continue until all cake mix is formed into balls

Place onto a plate and place into the freezer for 30 minutes until solid

Prepare the chocolate

Using a double boiler, melt the dark chocolate

Pull out the cake balls and set onto the counter next to the melted chocolate

Carefully dip the cake ball into the chocolate

Using a fork, rotate the cake ball so that it becomes fully coated in the chocolate

Lift the cakeball out of the chocolate and lightly tap against the edge of the pot to get rid of the excess chocolate

Place freshly dipped cake ball onto cookie sheet

sprinkle some confetti sprinkles on top of the cake ball

Repeat with remaining cake balls.

Once all cake balls have been dipped, let sit on the counter until chocolate has hardened.

Incredible Cake Balls

Recipe Type: Dessert

Author: Dannelle Gay

Ingredients

1 box of white cake mix
3 Eggs
1/2 cup Oil
1 cup Water
1 container of vanilla frosting
1 bag of Ghirardelli dark chocolate chocolate melting wafers
Red, Yellow, and Orange cake confetti sprinkles
Yellow, black, red and orange gel food coloring

Instructions

Preheat the oven to 350 degrees
Make the cake batter according to the box
Split the batter into 4 bowls
Add 1 drop of food coloring into 1 of each bowl
Mix until combined
Scoop each color into 1 cupcake liner, 3 liners per color
Bake the cupcakes at 350 degrees for 21 minutes.
Remove from the cupcakes and let cool
Place each color of cupcakes into their own bowl, paper peeled off and crumble the cake
Add 1/2 Tbsp frosting to the crumbled cake
Combine until dough-like
Take a small spoon and scoop some of each of the colored cake mix and mold together into a ball
Continue until all cake mix is formed into balls
Place onto a plate and place into the freezer for 30 minutes until solid
Prepare the chocolate
Using a double boiler, melt the dark chocolate
Pull out the cake balls and set onto the counter next to the melted chocolate
Carefully dip the cakeball into the chocolate
Using a fork, rotate the cake ball so that it becomes fully coated in the chocolate
Lift the cake ball out of the chocolate and lightly tap against the edge of the pot to get rid of the excess chocolate
Place freshly dipped cake ball onto cookie sheet
sprinkle some confetti sprinkles on top of the cake ball
Repeat with remaining cake balls.
Once all cake balls have been dipped, let sit on the counter until chocolate has hardened.

The “Incredibles” Ding Dong Treats

May 11, 2018 by Dannelle Gay

These sweet goodies are a great idea for birthdays, movie night or just for the heck of it. If, like me, you know a few families that are big PIXAR movie fans, share this recipe with them and you’ll instantly be a superhero.

You will need:

1 box of chocolate ding dongs
3 egg whites
1/2 tsp cream of tarter
4 C powder sugar
Golden yellow, orange, red and black gel food coloring
5 disposable piping bags, fitted with a number 2 tip
1 cookie sheet fitted with parchment paper

Directions:

Unwrap the white Ding Dong from the wrapper and place onto the cookie sheet

Using a standing mixer, combine egg whites, cream of tarter, and powder sugar and mix on medium speed until stiff peaks form about 7 minutes

Split the icing into 5 bowls,

Add a few drops of golden yellow into one bowl and mix until combined. Add in a few more drops and mix until you get to the shade that you like

Repeat step with remaining colors, leaving one bowl plain white.

Scoop all colors into their own piping bag

Using the orange piping color, pipe on the half rings onto the center of the ding dong

Using the golden yellow, pipe on the incredible i into the center of orange rings

Using the white ding dong, pipe a white dot into the center of the yellow circle on the i

Using the red piping bag, pipe a line on the edge of the orange to make it look like a sun burst

Fill in the inside of the orange with the black icing

Let dry for an hour before enjoying.

The “Incredibles” Ding Dong Treats

Recipe Type: Dessert

Author: Dannelle Gay

Ingredients

1 box of chocolate ding dongs
3 egg whites
1/2 tsp cream of tarter
4 C powder sugar
Golden yellow, orange, red and black gel food coloring
5 disposable piping bags, fitted with a number 2 tip
1 cookie sheet fitted with parchment paper

Instructions

Unwrap the white Ding Dong from the wrapper and place onto the cookie sheet
Using a standing mixer, combine egg whites, cream of tarter, and powder sugar and mix on medium speed until stiff peaks form about 7 minutes
Split the icing into 5 bowls,
Add a few drops of golden yellow into one bowl and mix until combined. Add in a few more drops and mix until you get to the shade that you like
Repeat step with remaining colors, leaving one bowl plain white.
Scoop all colors into their own piping bag
Using the orange piping color, pipe on the half rings onto the center of the ding dong
Using the golden yellow, pipe on the incredible i into the center of orange rings
Using the white ding dong, pipe a white dot into the center of the yellow circle on the i
Using the red piping bag, pipe a line on the edge of the orange to make it look like a sun burst
Fill in the inside of the orange with the black icing
Let dry for an hour before enjoying.