Candy Cupcakes Part III - Mini M&M Bite Sized Rainbow Fish Cupcakes

Oh how I *so*  love these little guys!!  Once again, I've been seeing them on blogs and Pinterest, so I don't even know who to give credit to for this idea...but whoever you are, well done!!  How great are these?  I even had a lot of fun putting them together.  And, it's so easy!  This would be a great activity to do with children.  Here is the first time I came across these cupcake fish.  I made a few slight changes - I did not place the M&M's on an angle and I added M&M tails.

To begin, you need either store bought or or make your own mini cupcakes.  You can find mini-muffin liners at the grocery store and they can be placed in a mini muffin pan.  Fill the liners about 2/3 full.  It's much easier to frost them if the cake is even with or a little above the top of the liner.  If they don't quite reach the top, you can put them aside to use for the "water".

To assemble these you need a bag of M&M Minis, White Icing (either a can or homemade.  I always recommend homemade.  It really makes a difference!), Orange, Yellow, Green and Blue food dye, and either 2 Ziploc baggies or  piping bags.

Split the white icing into five parts.  Dye one yellow, one orange, one green, one blue, and leave the last white.  Set the white aside.  Next, decide how many cupcake minis you would like to be fish and how many to be "water".  Set the water cupcakes aside.  Start icing the designated fish ones in each of the four dyed colors.  Once you have completed this step, it's time to add the M&Ms...the best part!

The photo below shows the first steps of placing the M&M's.  Coordinate the M&M colors with the cupcake icing color.  If you are anal like me, you will be careful to make sure the"M" logo is facing down.  Add two red M&Ms for the fish lips:

The next part of the transformation is to add the eye.  Fill a Ziploc bag or piping bag with 1/2 of the white icing.  Snip a very small bit off the corner of the baggie or  bottom of the piping bag.  I used a Wilton Tip #3, but realized I didn't need to after all.  Squeeze a dot of white icing where you would like the fish eye to be located:

Now take a brown M&M and gently push it into the center of the white icing dot:

Adorable!  Right?!  Next I made the "water" cupcakes to place randomly around the fish, as if they were swimming around.  In the second Ziploc bag or piping bag, I placed the white and blue icing together.  I squished the two colors a bit, careful not to fully blend them:

Snip the end of the bag again, a little wider this time to make more of a wave pattern, and ice the cupcakes.  I used a piping tip for a little more texture, but if you don't have one to use, it'll be just fine.  I used an up and down motion sort of like this ^^^^ in two or three layers on top of eachother until the cupcake was covered.    Then, I arranged the cupcakes and water on a Fish Platter:

So cute!  Yet, something was bothering me.  I realized it was missing tails!  The photo I first saw didn't have tails, and lots of others didn't, either.  A few I saw used flattened Starburst Candies shaped like a tail and placed on the end, but I didn't have any.  Instead, I decided to use some of the leftover white icing I'd used for the eyes as "glue" to add some M&Ms for tails.  This worked fantastic!  

Now I was happy!  The "gluing" of the tails worked because the M&M Minis are so light.  I'm not convinced this method would have worked with regular size M&M's.  I believe their weight would have made them fall off the edge.  However, this was a success and I just love these little guys!!  I like anything with fun, bright colors, really, though.

Well, tomorrow is my last day of Candy Cupcakes.  Stay tuned for M&M Raspberry Chocolate Cupcakes!

Raspberry Brownie Bites

These are hands-down my favorite "go-to" recipe for instances I need to provide a quick treat for any occasion.  They require minimal preparation and everyone loves them!  Brownie  Bites are extremely versatile.  You can substitute raspberries with mini peanut butter cups, Hershey Kisses, M&Ms, etc. However, I think that the Dark Chocolate/Raspberry combination can't be beat!

To begin you will need a box Dark Chocolate brownie mix.  I have tried these  bites with non-Dark Chocolate mixes, and the taste isn't quite as good.  After preparing the batter as directed, use a cookie scoop to fill the cavities of a greased mini muffin pan.  Bake at 350 degrees for 18-20 minutes.  Let cool for 5 minutes before removing from pan.  Place bites on a cooling rack set over waxed paper.

While the brownies continue to cool, prepare the chocolate ganache.

Chocolate Ganache for Brownie Bites

recipe by Betty Crocker

2/3 cup whipping cream

1 cup semisweet chocolate chips

In a one quart saucepan heat whipping cream over low heat just to boiling.  Remove from heat; stir in chocolate chips until melted.  Let stand for 15 minutes or until mixture coats a spoon.  Pour 2 teaspoons of mixture over brownie bite.  Top with fresh raspberry if desired.

Really, these are the perfect sized treat and present wonderfully on a dessert table.  I've used them for just about any occasion imaginable and they are always a huge hit!  I'm sure you will love them, too.  :)

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A Bite of Brownie with a Candy Cane Kiss

Over the Holidays I had my heart set on making a chocolate ball cookie rolled in sugar topped by a Hershey Candy Cane Kiss, you know, essentially a chocolate Peanut Butter Blossom (in case I haven't mentioned how much I love them!).  Although I am not a big fan of the zillions of Kiss combinations that are out there, these candy cane ones are adorable. 

So, I perused the internet for chocolate cookie recipes, specifically ones that would result in a nice, puffy cookie and experimented with a few, but they all fell flat (pun intended!).  I cannot stand when cookies bake into eachother, creating a flat side on a round cookie.  Drives me crazy!

At this point I became quite annoyed and considered a plan B.  I decided on brownie bites.  I used a box mix, Duncan Hines Dark Chocolate, and baked up the bites as directed using a mini muffin pan.  I sprayed Pam cooking spray on the pan and used a paper towel to remove excess spray and make sure it was applied evenly.

Once they came out of the oven, I placed a Candy Cane Kiss in the middle of the brownie.  I noticed doing it this way it created an unattractive crack in the indent.  

So, I used a tablespoon measure to make the indent, which looked better.

Once the Kisses are placed on top of  the brownie bites, let them cool for at least an hour before removing from the pan.  Doing so before they are sufficiently cooled can result in deformed Kisses.  The middle bite in the photo below serves as an example of my impatience.

These bites feel like cheating because they are so easy to make.  They are also a nice spur of the moment treat if company is coming with short notice.  The Kisses have a very strong peppermint taste, which compliments the chocolate of the brownies very nicely.  I think they look festive for the Holiday Season, too!

Heshey Kiss "Cutie Pies" and Cherry Pie Poppers

Hershey Kiss "Cutie Pies"

This past week I had quite a few requests to bake for different events.  Since I had actual orders to fill (and they were all items I had baked before so I didn't photograph them), I didn't have a lot of spare time to try new recipes.  On Friday, however, I had a few hours to experiment while waiting for a cake to cool.  Again, not a lot of time available, so it had to be something quick and easy.

I recalled a recipe for Hershey Kiss mini-pies I happened upon awhile ago, which fit the bill.  All that's needed is rolled out pie crust dough (either pre-made or homemade), Hershey Kisses, an egg wash (egg white whisked with a bit of water added), sugar, and some melted chocolate (if desired).  What could be simpler?

I began by unrolling out one of the pie crusts (take the dough out of the refrigerator ahead of time so it's room temperature) onto a floured surface.  Next, I unwrapped some Hershey Kisses and placed them on the dough.  I used a set of graduated circle cookie cutters, but you can just as easily use a knife to cut a circle around the Kiss.

Be sure the circle is large enough to wrap around the Kiss.  At first I cut out a circle that was a bit too small, making it difficult to wrap the dough around the top of the Kiss.  As I continued, I  cut out the circles using the next cutter size up.

To fold the dough over the Kiss bring the top and bottom part of the circle together over the top of the Kiss and seal it by pressing the dough together.  Then, do the same with the sides of the dough folded over the Kiss and sealed tightly.

After you have used up all of the pie crust dough (I re-rolled the scraps and continued making pie crust circles).  Brush some egg wash over the crust and sprinkle with granulated sugar, if desired.  Bake at 350 degrees for 18 minutes.

You can sprinkle confectioners sugar on top for some extra sweetness.  I did not, and after tasting one right out of the oven, I was not impressed.  The Kiss did not melt into gooey chocolate and, in my opinion, there was too much crust.  They weren't terrible, just not quite my taste.  Perhaps with some sugar added to the crust I would have preferred them.

I believed some improvement could be made, however, so I decided to melt a few chocolate wafers and drizzle the chocolate over the mini pies.  I was much happier with them!  Again, they are not overly sweet and chocolatey, but in some instances they can be the perfect thing to serve, such as an afternoon snack with coffee or tea.

I just love the Hershey Kiss shape in the middle when you bite into it.  So cute!!

UPDATE:  I changed my mind.  I tried one today with some tea and I actually loved it!!

Cherry Pie Poppers

I found myself with little more time and one more pie crust to use.  I didn't want to make any more Hershey Kiss mini-pies and I had a can of cherry pastry filling (which, looked essentially to be cherry pie filling with the cherries cut up into bits) in my pantry, so I decided to give cherry pie poppers a try.

I used two different sizes of circle cutters to make the pie crust dough circles - a larger one for the pie shell, and a smaller one to top the pie popper.  As with the Hershey Kiss pie, you can also use a knife to cut circles out.  Continue rolling out and cutting the dough scraps until you've used it all.  With one circle of pie crust I was able to make 12 pie poppers (using a mini-muffin baking pan).

I lined the mini-muffin pan with the crust circles and then spooned the pastry filling into them.

Next, I took the smaller circle of dough to cover the shell and filling.  Pinch the dough together to close the seam between the shell and the cover, just as you would with a full sized pie.

After each pie popper is covered and pinched together, use a knife to slash a line through the top of the pie popper crust:

Brush each pie popper with egg wash:

And bake for 19-20 minutes (or until golden brown) at 350 degrees.

Oh, they looked and SMELLED so delicious!!  I couldn't wait to try one, and they did not disappoint.  Another thing I love about these poppers is the portion control.  For me, two were quite satisfying, rather than eating an entire slice of pie.  This is good for those of us who are self-control challenged.

Obviously, I could use some work on pinching together seams, since these split.  Then again, I like the bit of color peaking through.  If I were wrapping these in treat bags the overflow would be a problem.  I suppose it will be a case-by-case decision!   Overall, I am very happy with them and can't wait for an opportunity to bake them again.

Some improvements for the next time:  I will add more filling to the pie crust shells.  This was my first time making these and I wasn't following a recipe or instructions, just kind of winging it.  I didn't know how much filling a pie popper would hold.  I could have used more.  Also, I think the placing of a bit of butter under the top crust (as I do with full sized cherry pies) will achieve a nice, buttery crust taste.  Lastly, in the future I will not be using canned cherry filling.  I much prefer my homemade sour cherry pie filling and will make that instead.

As for using pre-made pie crust, well, I am intimidated by making it from scratch.  I have been using pre-made pie crusts and that has worked out fine.  Since I've started to experiment with baking processes more, I think it's time to give pie crust a try.  My friend Karla promises me a tutorial, since she is known to be "pie crust Queen."  We'll see how that goes!

I'm excited to make these pie poppers in additional flavors, such as blueberry, pumpkin, chocolate, etc.  I'm so happy pie season is here!!!  Are you?

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Ice Cream Cones That Won't Melt In Your Hands!

I had some leftover cake pop mixture left over from last week and wanted to find something to do with it.  Of course,  I turned to Bakerella and found these amazing ice cream cone cake truffles.  I could not wait to give them a try myself!  Certainly they did not turn out nearly as perfect, but, as the title clearly states, I am a beginner and proud of my first attempt!

To start, you need some cake truffle mixture.  Click here for instructions to assemble it.  Next, find a box top  or something similar for a makeshift cone holder.  I used a candy box.  Taking a knife, I cut "X" shapes to set the cones into after dipping so the chocolate could set.

It is best to prepare this before assembling the cones so you are not stuck when you begin dipping.  Now, roll the cake mixture into balls and press into the cones.  Be somewhat firm so the balls will not fall out while dipping them into the chocolate.  Place them in the refrigerator for an hour or in the freezer for 10 minutes or so.

A few minutes before your pops have chilled and are ready to be dipped, begin melting the chocolate.  I used Wilton melting chocolate, which can be purchased at craft stores.  I heated them in the microwave for 30 second intervals on power level 2.  Repeat until the chocolate is completely melted and smooth.

Next, the dipping.  Coat the cake with chocolate and don't worry about imperfections, a bit of a rough texture creates more of an ice cream scoop effect and the drips look completely natural for ice cream.

I had to dip the white chocolate cones twice, because the chocolate cake showed through the coating.  I also made some pink ice cream cones, but I didn't like those as much.

Once the "ice cream" coating dried completely, I melted a small amount of chocolate to make "hot fudge" for the cones.  I melted a bit of red to make the cherries.  You can embellish the cones with sprinkles or jimmies, anything that suits you!

This is a more forgiving process than actual cake pops, since drips and drops actually work in the design, so you might want to give them try!

Summer may be over, but these ice cream cones will be a great treat all year 'round!  Enjoy.