Oreo Cookie Pops

Who doesn’t like Oreos? They are crazy cookies, not healthy, but definitely addicting.  Add a chocolate coating on them and put a stick in it and you have yourself a new obsession. Oreo Cookie Pops. This last week, I made some using Wilton Candy Melts and Wilton Lollipop Sticks. It was super easy. This post is part of the Ultimate Blog Challenge. Here is my last post on Easter Cupcakes.

 

Just get your favorite OREOS and some parchment paper and  candy melts. You can use any kind of coating even chocolate chips.  Heat up the candy melts at 30 second intervals in the microwave.

 

Take your cookies and carefully open them trying not to break them. Add a little of the melted chocolate to the tip of the stick and push it into the middle of the cookie and place the top cookie back together. This glues the stick inside the cookie. Then you can dip the cookie either fully or half way. I did both so you can see the difference. Make sure you let the excess drip off the cookie. Then add sprinkles or any topping you want. When you are done place them on a tray lined with parchment paper and pop them into the refrigerator for 10 minutes. Easy Peasy.

Oreo Cookie Pop Collage

I hope you enjoy making these easy cookie pops and pin them for later viewing. These would be great for your Easter Holiday.

Leave a comment and tell me what variations you may have done recently.

 

 

 

Easter Cupcakes

As I said before, I love Spring and Easter Time. Everything about it is so refreshing. From the birds singing to the later nights, all the fruits that come in season, it just makes me happy.

So to celebrate this happy time, I am sharing some Easter cupcakes for the season. This post is part of the Ultimate Blog Challenge and here is yesterdays post on my favorite cupcake quote signs.

Easter cupcakes and dessert collage

 

The larger picture is a vanilla cupcake with a chocolate dipped peep covered in sprinkles and jelly beans. The next is  vanilla cupcake with a Wilton tip #233 used to make grass frosting and Easter peanut M & M’s. The top is an Easter cake made for my daughters class a few years ago.

I have made several others but after my computer crashed, trying to find where my pictures are, is a challenge. I love to find printables on the internet for different cupcake picks. Just google them,  or get some here at Hoosier Homemade. You can find more ideas on my facebook page.

My Favorite Quotes for Cupcakes

 

Don’t you just love some of the cute cards from some cards,  that show up on facebook and twitter? I have found a few that I love.

This post is from the Ultimate Blog Challenge and here is yesterdays post on Alice in Wonderland Tea Party ideas.

Giving children cupcakes from teacher more cupcake cards Favorite cupcake quotes and signs

I hope you enjoy these, I know there are many more, but I could end up on social media all day long. Leave me a comment below and let me know which one you like best.

Key Lime Cupcakes filled with Key Lime

You can say I’m crazy about Key Lime Cupcakes, they are so tangy. I’m a citrus nut I guess.  I recently posted about Key Lime Curd and this is what I filled they little treasures with. Spring is the perfect time of year for these cupcakes, you should find plenty of citrus to use. These gems are perfect for your next tea party. I like to use mini cupcakes for my tea party’s and I put 3 small desserts on a plate. I usually place a cupcake, maybe a chocolate dipped strawberry and then either a cookie or a mini cheesecake. I hope you are following me on bloglovin. This recipe is part of the Ultimate Blog Challenge.

 

Key Lime Cupcake on plate by A day in Candiland.com

Key Lime Cupcakes filled with Key Lime Curd

Yield: 16-18 cupcakes

Ingredients

  • 1/2 lb of butter room temp
  • 1 & 1/2 cup of white granulated sugar
  • 4 large egg yolks
  • 1 cup of sour cream
  • 2 cups sifted flour
  • 1 tsp baking soda
  • 1/8 ts salt
  • 1 ts key lime juice (Nellie and Joe's)
  • 1 ts almond flavor
  • 4 large egg whites beaten fluffy not stiff
  • Frosting
  • 1/2 lb of softened butter
  • 3 cups of sifted powdered sugar
  • 1 TB of vanilla extract
  • 1 ts of lime oil or Key lime juice to taste
  • 1/8 ts of salt

Instructions

Cream butter and add sugar beating until well blended. Add flavoring and egg yolks to butter mixture and beat well. Add sour cream and mix well. Fold in dry ingredients. When incorporated remove from mixer and set aside. Beat egg whites in a clean bowl until fluffy. Fold into the batter until well mixed. Do not over mix. Heat oven to 350 degrees and use an ice cream scoop to fill paper cups 2/3 full. Bake for 18 - 20 minutes until light golden.

Frosting -

Beat softened butter with sifted powdered sugar, 1 cup at a time. Add extracts and salt. Beat for 3 - 5 minutes. Add more extract to taste.

Fill with Key Lime Curd and frost when cupcakes have cooled.

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Key Lime Cupcake on plate with frosting tube Key Lime Cupcake on plate with frosting tube

What flavor cupcakes do you like best? Save this recipe on Pinterest to have for later and leave me a comment letting me know you stopped by from the challenge.

Carrot Cake Cupcake Recipe

When you think of Spring and cupcakes what comes to mind? For me its Carrot Cake Cupcakes. I love these easy cupcakes that are perfect for Easter or any occasion. These would be perfect for a Spring Tea Party or just serve them with a pot of tea next time you have friends over. If you aren’t following me on Bloglovin make sure you subscribe now. For an easy decoration on top just add some shredded carrots or maybe some of the new carrot cake M & Ms they are so good.  This post is part of the April Ultimate Blog Challenge.

Carrot cake cupcake adayincandiland.com

 

Carrot Cake Cupcake Recipe

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 12 - 15 cupcakes

Ingredients

  • 2 Cups Sifted AP Flour
  • 2 Cups Granulated Sugar
  • 2 ts Baking Soda
  • 1 ts salt
  • 2 ts cinnamon
  • 4 large eggs
  • 1 Cup coconut oil
  • 2 Cups grated carrots
  • 1/2 Cup walnuts or pecans
  • Frosting
  • 1 8oz package of cream cheese
  • 1 stick of butter softened
  • 3 Cups of sifted confectioners sugar
  • 1 TB Vanilla extract
  • 1/4 ts cinnamon

Instructions

Beat the eggs until foamy and add oil slowly as you continue beating. Add dry sifted ingredients and beat until smooth. Add carrots and nuts. Both can be chopped in a food processor.

Fill cupcake liners 1/2 full and bake at 350 degrees for 30 minutes. Check every five minutes after 20 minutes.

After cooled beat cream cheese and butter, add 1 cup of sugar at a time, until blended. Add vanilla and cinnamon and frost when cupcakes are cooled.

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What kind of cupcakes make you think of Spring or Easter? Pin this post for later and let me know how you liked them and if you added any different ingredients. Come join in on the conversation on facebook.

Find other dessert recipes on my easy recipes page.

 

 

Dessert Recipe Strawberry Mousse Cupcakes

What is your favorite dessert recipe for Valentines Day? Is it Cupcakes? Or is it something else? Well today we are talking Luscious Strawberry Mousse Cupcakes. There are so many wonderful desserts out there right now if you don’t believe me, just check out pinterest. I also have a post here for Strawberry Nachos, and also Red Velvet Cheesecake Brownies.

But today I am sharing these cupcakes that make my heart sing. These light Vanilla Cupcakes with a strawberry mousse filling is just what you need to make a simple recipe come alive. You can slice up a strawberry on top or maybe even dip it in chocolate to add a little pizzazz to your cupcakes. I have more dessert recipes over here.

Strawberry Mousse Cupcakes:

 

Strawberry Mousse Cupcakes

 

 

 

 

Dessert Recipe Strawberry Mousse Cupcakes

Ingredients

  • Vanilla Cupcakes
  • 1 1/2 cup cake flour
  • 3/4 cup all purpose flour
  • 1/2 ts baking soda
  • 1 1/4 ts baking powder
  • 1 ts salt
  • 1 stick unsalted butter
  • 1 cup granulated sugar
  • 3 whole eggs plus 1 yolk room temperature
  • 1 cup buttermilk
  • 1 ts vanilla extract
  • Strawberry Mousse Filling
  • 16 oz heavy whipping cream
  • 2 ts strawberry jam
  • 1/4 cup confectioners sugar
  • (I used mousse from a cake supply store, but this will work fine)
  • Vanilla Frosting
  • 1 stick of room temp butter unsalted
  • 3 cups of sifted confectioners sugar
  • 1 ts of vanilla extract
  • 1 ts of salt
  • Recipe adapted from Martha Stewart

Instructions

Preheat over to 350 degrees, line your cupcake pan with cupcake liners.

Put both flours, baking powder, baking soda, and salt in a bowl and whisk to sift.

Put butter and sugar in a mixer and start beating. Add eggs one at a time.

Add the flour mixer in three batches with the buttermilk in between. Then add the vanilla extract. Scoop your batter into liners with an ice cream scoop. Bake 18 to 20 minutes. Check often, don't overbake. Remove from oven and let cool. Once cooled - use an apple corer and core out the middle of the cupcake.

Mousse whipping cream:

Put the heavy whipping cream into a bowl with whisk attached and add confectioners sugar and whip until medium stiff peaks. Add strawberry jam and whip until blended. Put in pastry bag and fill cupcakes.

Vanilla Frosting:

Place butter in mixer and add 1 cup of sifted confectioners sugar at a time. Then add vanilla and salt. You can also add a drop of food coloring if you prefer. Fill a pastry bag and use a 1M tip by Wilton and swirl around the top of the cupcake.

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