(Family Features) Little ones (and big ones too) will have fun making these adorable Easter Lamb Carrot Cupcakes. Easter is a special time for bringing families together. Make memories happen in the kitchen when you get hands on with these sweet cupcakes made with Dixie Crystals Sugar. Marshmallow lambs sitting atop moist carrot cupcakes on a bed of green coconut grass are a sure way to sweeten any family gathering.
For more recipes to add fun and flavor to your Easter festivities, visit www.dixiecrystals.com.
Easter Lamb Carrot Cupcakes
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/4 teaspoon ginger
- 2 large eggs
- 1/2 cup vegetable oil
- 1 1/2 cups Dixie Crystals Extra Fine Granulated Sugar
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2 cups finely shredded carrots
- 1 can (8 ounces) crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans
- 1 package (8 ounces) cream cheese
- 1 stick or 1/2 cup unsalted butter, very soft
- 4 cups Dixie Crystals Confectioners Powdered Sugar
- 1/2 teaspoon vanilla extract
- 1 cup Dixie Crystals Confectioners Powdered Sugar
- 2 1/4 teaspoons dried egg whites
- 2 tablespoons warm water
- 1/2 teaspoon lemon juice
- 1 cup sweetened coconut
- Green food coloring
- Black food coloring
- 1 bag regular size marshmallows
- 1 bag miniature marshmallows
- 24-36 pink jelly beans
- 24 black jelly beans
- 12-16 hard candy caramels
- Heat oven to 350°F.
- Place 16 cupcake liners in cupcake or muffin tin and set aside.
- Sift together flour, baking soda, cinnamon and ginger and set aside.
- In large bowl, whisk together eggs and vegetable oil until well blended. Add sugar, salt and vanilla; mix well.
- Add carrots, pineapple and nuts and combine well. Stir in flour mixture.
- Scoop into paper cups about 2/3 full. (May make more depending on size.)
- Bake until center of cupcakes bounce back when lightly pressed or inserted toothpick comes out clean, about 23 minutes. Allow to cool before frosting.
- For frosting, mix cream cheese and soft butter on low speed until blended. Add one cup powdered sugar and mix on low speed. Gradually add remaining powdered sugar and mix on low to medium speed until light and fluffy. Add vanilla and mix well. Set aside covered in refrigerator.
- Place coconut in bowl and add drop of green food color, mix by gloved hand until color is well distributed. (Add touch of yellow if color is too harsh.)
- Fill piping bag or food storage bag fitted with medium round decorating tip with cream cheese frosting.
- Prepare 2 small paper piping bags; set aside to prepare icing.
- To make royal icing, sift together powdered sugar with dried egg whites and place in bowl. Add water and lemon juice and whip several minutes to stiff mixture. Thin mixture with water if necessary.
- Place 3 – 4 tablespoons of royal icing in a small bowl and tint with black food coloring.
- Fill 2 small piping bags; one with white and the other with black royal icing. Set aside.
- Using cream cheese frosting pipe generous circle of frosting onto cupcake.
- Cut large marshmallow crosswise in half. Lay one and a half large marshmallows horizontally onto cupcake. Pipe thin layer of cream cheese frosting onto marshmallows.
- Starting at bottom surround large marshmallows with miniature marshmallows. Pipe a little cream cheese frosting onto first layer of mini marshmallow and stack another layer of mini marshmallows. Continue until completely covered.
- Press green coconut onto edges of cupcake.
- Position cupcake so circle side of large marshmallow faces you.
- For head, place hard caramel onto top edge of large marshmallow and ensure it is resting onto miniature marshmallows. (Remove some marshmallows to fit if necessary.)
- For ears, cut pink jelly bean lengthwise in half. Pinch beans to make pointy. Place next to head and use a little cream cheese frosting to make them stick.
- Cut black jelly beans in fours to create feet. Cut black jelly bean lengthwise to create tail. Attach with cream cheese frosting.
- Using white royal icing pipe eyes, followed by black. Pipe with black royal icing for nostrils.
Notes: When measuring flour, avoid firmly packing measuring cup. Mixing frosting on high will make it runny and too soft.
Source: Dixie Crystals Sugar
- 1/2 cup canola oil
- 1/2 cup confectioner’s sugar
- 2 egg yolks
- 1 1/4 cups all-purpose flour
- 2 egg whites
- 1/2 cup brown sugar
- 1/2 tablespoon all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup coconut
- 1 cup maraschino cherries, drained, coarsely chopped
- 1/4 cup chopped pecans
- 2 cups confectioner’s sugar
- 1/2 teaspoon almond extract
- 1/4 cup maraschino cherry juice
- Preheat oven to 350°F.
- Crust: Combine all ingredients; mix well. Pat firmly into 8-inch square cake pan. Bake 12 minutes or until golden.
- Filling: Beat egg whites and brown sugar. Combine flour, baking powder and salt. Stir into egg mixture; mix well. Stir in coconut, cherries and pecans. Spread over crust. Bake 20 to 25 minutes or until lightly browned.
- Icing: Beat all ingredients together until creamy. Drop spoonfuls of icing onto warmed bars; spread gently. Cool completely before cutting into bars.
Makes 16 bars
(Family Features) When the scent of fresh blooms begins to fill the air, it’s a sure sign that spring has sprung. It’s the perfect time of year to gather loved ones for a leisurely meal, then linger over dessert as you enjoy this season of refreshment.
No dessert menu is complete without an array of treats, and these creamy, homemade Blueberry Key Lime Cheesecake Bars are the perfect way to put a sweet finishing touch on your celebrations. Or go for a crowd pleaser with this Cherry Cheesecake Lush Dessert and its smooth, velvety texture and plump, juicy cherries.
The secret ingredient in each of these desserts is Lucky Leaf Fruit Fillings, which are GMO-free and contain plenty of fruit – and no high-fructose corn syrup – for exceptional tasting desserts every time. With popular flavors like apple, blueberry, cherry and strawberry, you have plenty of convenient, versatile ways to dress up desserts.
Find more tasty treats for all your spring entertaining at luckyleaf.com.
Blueberry Key Lime Cheesecake Bars
Recipe courtesy of Inside BruCrew Life blog
Prep time: 25 minutes
Cook time: 45 minutes
- Nonstick cooking spray
- 30 vanilla cream-filled cookies
- 1/4 cup butter, melted
- 3 packages (8 ounces each) cream cheese, softened
- 3/4 cup sugar
- 3/4 cup sour cream
- 1/3 cup key lime juice
- 1 tablespoon key lime zest
- 1/4 cup flour
- 3 eggs
- green gel food coloring (optional)
- 1 can (21 ounces) Lucky Leaf Blueberry Pie Filling, divided
- 1 container (8 ounces) whipped topping, thawed
- key lime slices (optional)
- Place baking sheet on bottom rack of oven. Fill halfway with water. Heat oven to 325° F. Line 9-by-13-inch pan with foil and spray with nonstick spray.
- Using food processor, pulse cookies until crumbly. Stir together crumbs and butter. Press evenly into bottom of prepared pan.
- Beat cream cheese until creamy. Add sugar and sour cream, and beat again until smooth. Add key lime juice, zest and flour, and beat until mixed thoroughly. Add eggs, one at a time, and beat gently after each. Add green food coloring to cheesecake mixture, if desired.
- Spread cheesecake batter evenly over crust in pan. Add 1 cup of blueberry pie filling over top of cheesecake. Use butter knife to gently swirl pie filling into cheesecake. Do not let knife go through to crust.
- Place pan on oven rack above tray of water. Bake 45-48 minutes. Remove immediately and place on wire rack for 1 hour then place in refrigerator until completely chilled.
- Cut into 24 squares and serve with whipped topping, remaining pie filling and key lime wedges.
Cherry Cheesecake Lush Dessert
Recipe courtesy of Lemon Tree Dwelling blog
Prep time: 15 minutes
Cook time: 15 minutes
- 1 cup vanilla wafer crumbs
- 1 cup finely chopped pecans
- 1 cup butter, melted
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 16 ounces whipped topping, divided
- 2 small boxes cheesecake-flavored pudding
- 3 cups milk
- 1 can (21 ounces) Lucky Leaf Cherry Pie Filling
- 1/2 cup. chopped pecans
- Heat oven to 350° F.
- In medium mixing bowl, combine vanilla wafer crumbs, finely chopped pecans and butter.
- Press into 9-by-13-inch baking pan; bake 15 minutes. Remove from oven and cool.
- In separate mixing bowl, combine cream cheese, powdered sugar and 1 1/2 cups whipped topping. Mix until smooth; spread evenly over cooled crust.
- Combine cheesecake pudding mix, milk and 1 1/2 cups whipped topping, and mix until smooth. Spread evenly over cream cheese layer in pan.
- Top with pie filling, remaining whipped topping and chopped pecans.
Source: Lucky Leaf
Mini Three-Cheese Balls
Yields 24 to 30 balls
- 1 4-ounce log fresh goat cheese
- 6 ounces crumbled blue cheese
- 2 cups coarsely grated Jarlsberg cheese
- 2 tablespoons grated onion
- 1/4 cup non fat plain yogurt
- 1/4 cup finely diced fresh chives, plus extra for garnish
- Dash hot sauce (optional)
- 1 cup slivered almonds or chopped pecans
- In a food processor, process cheeses with onion, yogurt and chives until well blended. If you'd like, add a dash of hot sauce.
- Shape into mini balls and roll in slivered almonds or chopped pecans and chives, or spread in serving dish and top with nuts/chives.
- Chill several hours or until ready to serve. Serve with flat breads, fresh vegetables, etc.
Tip: You can also mix nuts into cheese mixture and use to stuff cherry tomatoes and peppadews, sweet peppers or top cucumber rounds, mini party breads, etc. Chill several hours or until ready to serve.
- 1 rounded cup fresh or frozen cranberries (about 4 1/2 ounces)
- 2 cups unbleached all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 cup toasted pecans or walnuts, coarsely chopped
- 1 large egg
- 2/3 cup low-fat buttermilk
- 6 tablespoons butter, melted
- 2 tablespoons orange zest
- 1/3 cup orange juice
- 2 teaspoons Angostura Orange Bitters
- 1/2 teaspoon vanilla extract
- Heat oven to 350° F. Lightly grease 9-by-5-inch loaf pan.
- If using frozen cranberries, spread berries out on cutting board and let rest for 10 minutes. Cut large cranberries in half.
- In large bowl, combine flour with sugar, baking powder, salt, baking soda, nuts and egg; blend thoroughly with whisk. Stir in cranberries.
- In small bowl, whisk together buttermilk, butter, orange zest, orange juice, bitters and vanilla extract. Add to dry ingredients and stir gently until fully moistened; do not over mix. Spoon batter into pan and smooth out top.
- Bake 50 minutes, or until toothpick inserted in center comes out clean. Let rest in pan 10 minutes then turn out onto wire rack to cool completely for at least 1 hour before slicing.