These cute cupcakes are so cute for spring, or Easter, and contrary to their name, there aren’t actually and carrots in these cupcakes.
The “carrots” on top of these cupcakes are actually strawberries dipped in orange white chocolate. The original recipe for these cupcakes came from something swanky.com. I made my chocolate covered strawberries first so they could harden overnight, but the chocolate solidifies pretty quickly, so they really only need to sit for an hour or two. First wash your strawberries, and lay them out on paper towel to dry. You want to make sure the strawberries are completely dry before you start dipping, otherwise the chocolate won’t stick. Then melt your chocolate in the microwave in 30 second bursts, stirring in between (it should only take 1 or 2 bursts in the microwave). I used orange chocolate melts, but you can also use white chocolate chips and orange food coloring.
Then dip your strawberries into the chocolate and lay them on a cookie sheet covered in parchment paper to harden. You will want to use medium sized strawberries, because the large ones don’t fit on the cupcakes very well. Next, using a spoon, drizzle the chocolate across the strawberries to make them look striped like carrots. You can put the strawberries into the fridge, or just leave them out, the chocolate will solidify either way.
Next you need to make a batch of chocolate cupcakes, they can be homemade or from a box, it doesn’t really matter. While your cupcakes are cooking/cooling you can make the chocolate ganache by combining 2 cups of chocolate chips, and 3/4 cup of heavy cream. Microwave for 1 minute he stir until smooth. To make the “dirt” for your cupcakes process about 15 oreos in the food processor, until they are very fine (it should look like dirt).
Then, once their cool, dip the cupcakes into the ganache, then into the oreos, and let set. All that’s left to do is put the “carrots” onto the cupcakes. Thanks for reading!
Hi, today I am going to share with you a recipe for cinnamon muffins that are great for breakfast, or as a snack whenever. I made this recipe with my brother, Henry, out of his cookbook, The Kids Cookbook By Betty Crocker, which has lots of great recipes in it.
First preheat the oven to 350°F and Grease 12 regular sized muffin cups (or you can do 24 mini muffin cups, we used both).First mix 1/2 cup of sugar, 1/2 cup of milk, and 1/3 cup of vegetable oil in a bowl. Then add in an egg, and mix until fully combined. Next, add 1 1/2 cups flour, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of salt, 1/4 teaspoon of nutmeg, and 1/4 teaspoon of cinnamon to the wet ingredients and stir until just combined.
Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. While the muffins are baking, combine 1/2 cup of sugar, and 1 teaspoon of cinnamon in a bowl. Melt 1/2 stick of butter (about 30 to 45 seconds in the microwave) and pour into a bowl. When muffins come out of the oven, cool for 5 minutes on a cooling rack. Next, dip the tops of the muffins in the melted butter, then in the cinnamon-sugar mix. **Tip- I cleaned out an old spice jar, and now whenever I have cinnamon sugar left over from a recipe, I put it in there so I can use it next time.** Now your delicious cinnamon muffins are ready to eat!
This recipe for peanut butter cookies is sooooo good from mycrazygoodlife.com. And the best part is, it is only 5 ingredients, and there is no flour so they are gluten free!
All you have to do to make these delicious cookies is o first preheat the oven to 350°F. Then mix 1 cup of peanut butter, 1 cup brown sugar, (or you can do 1/2 cup of brown sugar and 1/2 cup of white) 1 egg, 1 teaspoon of baking soda, and if you would like, chocolate chips (I would highly reccommend this). Next just roll them into balls and put them onto a parchment lined cookie sheet. I I got 10cookies out of this batch, but it depends how big you ant your cookies.
The cookies will only take about 8-10 minutes in the oven. The insides will still seem pretty soft, but they will harden up a little once the cookies cool. Don’t leave them in for too long, or the bottoms will burn (I learned this the hard way). But that’s it, wasn’t this the easiest peanut butter cookie recipe you’ve ever seen! I hope you enjoy these cookies as much as I did!
These yogurt drops are a really yummy, healthier version of chocolate chips. Plus, they are super easy to make. First you need to pour a yogurt cup into a plastic bag. I find that the easiest way to do this is by putting the plastic bag in a glass, and folding the top over the edge of the glass.
I used blueberry, greek yogurt, but any kind will work fine. Next you seal the bag, and cut off the tip so you can squeeze out the yogurt. Line a cookie sheet with saran wrap, and then squeeze out the yogurt into little drops.
I was able to fill an entire sheet with yogurt drops, but it depends on how much yogurt you use. All that’s left now, is to freeze the drops overnight. Once the drops are frozen, put them in a plastic bag and keep it in the freezer, so the drops don’t melt. Enjoy!