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New 4th of July Recipes

Here are some 4th of July Recipes:
Right Click on the picture and select 'Open Link in New Window' to view the recipe.
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Crash-the-picnic Cake from BrightIdeas.com

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Red, White and Blue Candy-Topped Brownies from BettyCrocker.com

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Have a Safe and Fun 4th of July!!! - SweetBaker

New 4th of July Recipes

Here are some 4th of July Recipes:
Right Click on the picture and select 'Open Link in New Window' to view the recipe.
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Patriotic Poke Cake from KraftRecipes.com

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Firecracker Cupcakes from KraftRecipes.com

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BestSweets.blogspot.com Social Networks:

New 4th of July Recipes

Here are some 4th of July Recipes:
Right Click on the picture and select 'Open Link in New Window' to view the recipe.
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Fourth of July Cut-Outs from RiceKrispies.com
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50 State Treats from RiceKrispies.com

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Star-Spangles Banner Treats from RiceKrispies.com
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Liberty Bell Treats from RiceKrispies.com -------------------------------------------------------------------------------------------------


Have a safe and fun 4th of July!!!

NEW 4th of July Recipes

Here are some 4th of July Recipes:
Right Click on the picture and select 'Open Link in New Window' to view the recipe.
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NESTLÉ TOLL HOUSE Stars and Stripes Cookies
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Betty Crocker Stars and Stripes Brownies
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NESTLÉ TOLL HOUSE Independence Cake

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Fireworks Push-Up Cakes from BettyCrocker.com
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Betty Crocker Brownie ‘n Berries Dessert Pizza

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Red, White and Tie-Dyed Cupcakes from BettyCrocker.com

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Have a Happy and Safe 4th of July Weekend!!!

Summer Recipe: June 4,2011

Summer Recipe: June 4, 2011
Recipe From: BrightIdeas.com
Recipe Name: Chocolate Lover's Cake

Details

• Prep Time: 25 min.


• Bake Time: 35 min.


• Difficulty: Moderate


• Yield: Makes 16 cake.

Ingredients

• 1 ¾ cups DOVE® Brand Dark Chocolate


• 1 oz. unsweetened chocolate


• ½ cup butter


• 6 eggs, separated


• 1/3 cup sugar


• 1/4 teaspoon cream of tartar

• 1 cup prepared chocolate frosting

• 1½ cups whipped topping

• 2 teaspoons cocoa powder


• 1 bag TWIX® Brand Caramel Cookie Bar Minis


• Ribbon


• 1 spring form pan (8 inches round)


• Wax paper

Directions

• 1. Preheat oven to 300°F. Line the spring form pan’s bottom with wax paper. Grease the bottom and sides; set aside.

• 2. Melt both the DOVE® Brand Dark Chocolate and the unsweetened chocolate with the butter in a small saucepan over low heat, stirring until smooth; set aside.


• 3. Beat the egg yolks and sugar in a large mixing bowl until thick and fluffy, about 5 minutes. Add the chocolate mixture and stir until well blended.


• 4. In a clean bowl, beat the egg whites with cream of tartar until there are soft peaks. Then fold into the chocolate mixture until just blended. Pour into the prepared cake pan and smooth the top. Bake approximately 35-40 minutes, or until the cake rises and the center is almost set. Transfer to a wire rack; let cool completely. Refrigerate at least 3 hours.


• 5. Remove from the pan by running a small knife around the cake’s edges. Transfer to a serving platter. Spread the cake’s sides with chocolate frosting. Press TWIX® Brand Caramel Cookie Bar Minis vertically around the cake’s sides.


• 6. Spoon the whipped topping into a pastry bag fitted with a large star tip. Cover the cake’s top with large piped stars of whipped topping. Sprinkle with cocoa powder. Tie a ribbon around the cake’s sides.

Summer Recipe: June 3,2011

Summer Recipe: June 3,2011
Recipe From: BrightIdeas.com
Recipe Name: Red Velvet Cupcakes

Details

• Prep Time: 20 min.

• Bake Time: 20 min.


• Difficulty: Easy

• Yield: 24 cupcakes

Ingredients

What you need for the cupcakes:

• 3 ¾ cups all-purpose flour


• 2 tablespoons unsweetened cocoa powder

• 1 ¼ teaspoons baking soda

• 1 ¼ teaspoon salt

• 2 sticks (1 cup) butter


• 1 ½ cups granulated sugar

• 1 ¼ cups buttermilk, reduced fat


• ½ cup vegetable oil

• 3 eggs

• 2 teaspoons white vinegar

• 1 ¼ teaspoons vanilla extract

• 1 teaspoon red food coloring

What you need for the chocolate buttercream frosting:

• ½ cup chopped DOVE® Brand Dark Chocolate

• 2 ½ tablespoons all-purpose flour


• 1 cup lowfat milk


• 1 cup butter, softened


• 1 cup sugar


• 1 teaspoon vanilla extract


• confectioner’s sugar for dusting

Special Equipment:

• 2 twelve-cup muffin tins


• 24 cupcake liners


• plastic resealable bags

Directions

• What to do for the cupcakes:


• 1. Sift together flour, cocoa, baking soda and salt and salt, set aside.


• 2. Cream butter with sugar until smooth. Mix in buttermilk, oil, eggs, vinegar, vanilla and red coloring. Stir in flour mixture, a little at a time, just until combined.


• 3. Line cupcake pans with paper liners. Divide batter between cupcake cups and bake in a preheated 350°F for 18 to 20 minutes. Completely cool.


• What to do for the chocolate buttercream frosting:


• 4. Make Frosting: Combine chocolate, flour and milk, cook over medium heat, stirring constantly, until mixture thickens. Cool completely.


• 5. Cream together butter, sugar and vanilla. Gradually add chocolate mixture, beating well after each addition until it is the consistency of whipped cream. Spread frosting on top of each cupcakes.

Summer Recipe: June 2,2011

Summer Recipe: June 2,2011
Recipe From: BrightIdeas.com
Recipe Name: Summer Cookies

Details

• Prep Time: 15 min.


• Bake Time: 15 min.


• Decoration Time: 30 min.


• Difficulty: Easy


• Yield: Makes 18 cookies.

Ingredients

• 1 bag M&M’S® Brand Milk Chocolate Candies


• 1 roll (18-oz.) refrigerated cookie dough


• 2/3 cup flour


• 1 16-oz. box confectioner’s sugar


• 
  
  3 tablespoons egg white powder


• 
  
  6 tablespoons water


• Assorted colors decorating sugar


• 3 cookie sheet pans


• Parchment paper


• 18 small clear plastic bags


• Ribbon


• Resealable plastic bag
  

Directions

• 1. Preheat oven to 350 degrees. Line the cookie sheet pans with parchment paper.


• 2. Knead the flour into the cookie dough. Roll the dough to 1/4 inch thickness. Using 3-inch round cookie cutter, cut out 18 cookies. Transfer to cookie sheet pans and bake for 12-15 minutes, or until golden.



• 3. Beat the confectioner’s sugar, egg white powder, and water until fluffy. Spoon 1/2 cup of the frosting into resealable plastic bag. Divide the remaining frosting into 5 separate cups and tint each a color. Referring to the photo, frost 3 wedges of each cookie solid white frosting and set aside to dry. Frost the other 3 wedges with a solid color and sprinkle with the decorating sugar. Arrange matching colors M&M’S® Brand Milk Chocolate Candies over the colored area, attaching them with dots of frosting. Pipe a dot of frosting in the center and place one of the brown M&M’S® Brand Milk Chocolate Candies.



• 4. Place a beach ball cookie inside each clear plastic bag and tie with ribbon.

Summer Recipe: June 1,2011

Summer Recipe: June 1,2011
Recipe From: BrightIdeas.com
Recipe Name: Beehive Cupcakes

Details

• Prep Time: 20 min.

• Bake Time: 21-25 min.

• Decoration Time: 30 min.

• Difficulty: Challenging

• Yield: Makes 24 cupcakes.

Ingredients

• 1 box (18 oz.) your favorite cake mix

• 3 cups prepared vanilla frosting

• Yellow food coloring


• 24 pieces SNICKERS® Brand Miniatures


• ½ cup orange STARBURST® Brand Jellybeans


• 1 tube chocolate decorative frosting, with plain tip


• ¼ cup sliced almonds


• ¼ cup M&M’S® Brand Chocolate Candies


• Resealable plastic bag


• 24 paper cupcake liners classic


• 2 12-cup muffin tins


• 3 pieces construction paper, in bright, spring colors (orange, pink, green, etc.)


• Serving tray, optional

Directions

• 1. Line the 2 muffin tins with the paper cupcake liners. Prepare the cake mix and bake according to the package directions.


• 2. Let the cupcakes cool to room temperature.


• 3. In the meantime, tint the frosting with yellow food coloring to the desired shade. Dab a teaspoon of frosting on the bottom of each SNICKERS® Brand Miniatures and place one on top of each cupcake.


• 4. Frost the top of the cupcake, covering both the cupcake and candy. This will help support the frosting beehive.


• 5. Spoon the remaining frosting into a resealable plastic bag. Using scissors, snip a small corner of the bag. Pipe the frosting in a spiral fashion, starting at the bottom of the hive and working your way up to the top.


• 6. Place jellybeans randomly around the cupcake hives, and gently squeeze the chocolate frosting in a zigzag pattern on top of them.


• 7. For the bee’s wings, place an almond slice on both sides of each jellybean.


• 8. To serve, create flower cut-outs from the construction paper. Place the flowers on a table or serving tray, put a hive on each flower, and sprinkle with M&M’S® Brand Chocolate Candies.

Sports Recipes: May 31,2011

Sports Recipes : May 31,2011

Recipe From: BrightIdeas.com

Recipe Name: Baseball Cupcakes

Details

• Prep Time: 20 min.

• Decoration Time: 20 min.


• Difficulty: Easy


• Yield: Makes 16 servings.

Ingredients

• 1 5.1-oz. box instant vanilla pudding


• 2 family size (16 oz.) frozen pound cakes, thawed


• 1 cup chopped SNICKERS® Bars


• 2 cups whipped topping or whipped cream


• 1 pint strawberries, leaves removed and cut into 1/8-inch slices


• 1 cup blueberries

• 1 ceramic dish (8-1/2 x 11-inch)

Directions

• 1. Prepare pudding mix according to package directions. Set aside.


• 2. Cut the two pound cakes into 1-inch squares.


• 3. Assemble in the ceramic dish. Start with a layer of half of the cake squares; top with a layer of SNICKERS® Bars; cover with a layer of vanilla pudding; and top with the remaining cake squares.


• 4. Spread the whipped topping over the very top.

• 5. Decorate the top to look like a flag: Make 5 red stripes using the sliced strawberries. Then, in the top left-hand corner, fill a 4 x 3-inch area with blueberries for the stars.

• 6. Refrigerate until ready to serve.

Tip: for a lighter version of this Amercian classic, use angelfood cake instead of poundcake.

Recipe of the Month: May 2011

Recipe of the Month: May 2011

Recipe From: BrightIdeas.com

Recipe Name: All-American Dessert



Details

• Prep Time: 20 min.
  


• Decoration Time: 20 min.
  


• Difficulty: Easy
  


• Yield: Makes 16 servings.

Ingredients

• 1 5.1-oz. box instant vanilla pudding




• 2 family size (16 oz.) frozen pound cakes, thawed




• 1 cup chopped SNICKERS® Bars




• 2 cups whipped topping or whipped cream




• 1 pint strawberries, leaves removed and cut into 1/8-inch slices




• 1 cup blueberries




• 1 ceramic dish (8-1/2 x 11-inch)

Directions

• 1. Prepare pudding mix according to package directions. Set aside.




• 2. Cut the two pound cakes into 1-inch squares.




• 3. Assemble in the ceramic dish. Start with a layer of half of the cake squares; top with a layer of SNICKERS® Bars; cover with a layer of vanilla pudding; and top with the remaining cake squares.




• 4. Spread the whipped topping over the very top.




• 5. Decorate the top to look like a flag: Make 5 red stripes using the sliced strawberries. Then, in the top left-hand corner, fill a 4 x 3-inch area with blueberries for the stars.




• 6. Refrigerate until ready to serve.

Tip: for a lighter version of this Amercian classic, use angelfood cake instead of poundcake.

New Daily Recipe: April 23,2011

New Daily Recipe: April 23,2011
Recipe From: BrightIdeas.com
Recipe Name: Chocolate Raspberry Egg


Details:

Prep Time: 18 mins.

Cook Time: 21 mins.

Cool Time: 1 hr.

Refrigeration Time: 1 hr. 15 mins.

Difficulty: Moderate

Yield: Serves 8.

Ingredients:

2 cups fresh raspberries or frozen (thawed)

1 ¼ cups sugar

2 ½ cups plain lowfat yogurt

8 DOVE® Rich Dark Chocolate Singles, broken

8 small party balloons or 8 jumbo hollow plastic eggs (found at grocery stores)

parchment paper

Directions:

• 1. In a food processor, puree the raspberries (about 1 minute). Add the sugar and process another 30 seconds. Place the raspberry mixture in a glass or plastic bowl and fold in the yogurt. Chill for one hour, then freeze in an ice cream maker per manufacturer’s directions.

• 2. While the yogurt is chilling, melt the chocolate in a double boiler or in a glass bowl over slowly simmering water, stirring frequently. Between stirring, inflate the balloons to a 5-inch diameter and tie them off.

• 3. After the chocolate is melted, allow it to cool to 85-90 degrees. Make bases for each balloon by spooning one teaspoon of chocolate onto the parchment paper. Dip each balloon in the melted chocolate, coating the bottom half, then set on the bases. When the chocolate has set, carefully deflate (do not pop) each balloon and remove it. Keep the bowls in a cool place until ready to serve.

• 4. To complete the recipe, spoon the yogurt into the chocolate bowls and garnish with shaved DOVE® Rich Dark Chocolate Singles and/or more raspberries, if desired.

.....

Remember To Follow me on Twitter : BestSweets1000

New Daily Recipe: April 22,2011

New Daily Recipe: April 22,2011
Recipe From: BrightIdeas.com
Recipe Name: Snickity Whip

Details:

Prep Time: 5 minutes

Difficulty: Easy

Ingredients:

6 SNICKERS® Bars

3 Bananas

1 Tub of whipped topping

Directions:

• 1. Slice all SNICKERS® Bars into small pieces

• 2. Slice all bananas into small pieces



• 3. Combine whipped topping, SNICKERS®, and bananas into a large mixing bowl. Stir and serve

.................

It's really SImple and easy to make!!!

New Daily Recipe: April 21,2011

New Daily Recipe: April 21,2011

Recipe From: BrightIdeas.com

Recipe Name: Going-Green Popcorn

Details:

Prep Time: 20 min.

Cook Time: 20 min.

Difficulty: Challenging

Yield: Makes 18 2 ½-inch balls.

Ingredients:

1 cup sugar

1/2 cup light corn syrup

1/3 cup unsalted butter, plus extra for coating bowl and hands

1 tablespoon water

Pinch of salt

1 teaspoon vanilla extract

1/4 teaspoon green food coloring, optional

9 cups prepared popcorn

2 cups green M&M’S® Brand Milk Chocolate or Peanut Chocolate Candies

1 cup mini marshmallows

Candy thermometer

2 quarts heavy bottom pot

Wooden spoon or spatula

Large pot

Waxed or parchment paper

Cookie sheet

Cellophane (optional)

Directions:

• 1. In a saucepan over medium heat, combine sugar, corn syrup, butter, water and salt. Stir constantly until mixture comes to a boil. Continue cooking without stirring for another 10 minutes, or until the syrup reaches the hard-crack stage—300ºF on a candy thermometer. Immediately remove from heat, add vanilla extract and food coloring and mix well.

• 2. In a large greased pot, combine popped popcorn with syrup, stirring constantly with a spatula or wooden spoon until completely coated. Stir in M&M’S® Brand Chocolate Candies and marshmallows. Once mixture is cool enough to handle, coat hands with butter and form 2 ½-inch balls. Place on tray lined with either wax or parchment paper until ready to serve, or, wrap in cellophane.

............................

This looks really good!!

New Daily Recipe: April 20,2011

New Daily Recipe: April 20,2011
Recipe From: BrightIdeas.com
Recipe Name: Chocolate Bark

Details:

Prep Time: 20 min.

Difficulty: Easy

Yield: Makes 18 pieces.

Ingredients:

1 3/4 cups DOVE® Brand Dark Chocolate

1 ½ cups (approximately 10 oz.) whole blanched almonds, cut into thirds

Non-stick cookie sheet or 9 x 13-inch baking pan

Reynolds® Parchment Paper

Directions:

• 1. Put the dark chocolate in a mixing bowl, and place the bowl on top of a pot with simmering water. Stir until the chocolate is about 2/3 melted. Remove the bowl from the water, and continue stirring until all of the chocolate has melted. (For the microwave: Put the chocolate in a microwave-proof bowl and microwave for 30-second intervals, stirring after each interval. Once 2/3 of the chocolate has melted, remove from the microwave and continue stirring until all of it has melted.)

• 2. Fold chopped nuts into the DOVE® Brand Dark Chocolate and spread on a cookie sheet or 9 x 13-inch baking pan lined with Reynolds® Parchment Paper. Refrigerate until the chocolate hardens.

• 3. Loosen the "bark" from the pan, and break it up into bite-size pieces.

• 4. Store in an airtight container, and keep in a cool area or refrigerator.

• Other favorite combinations:

• • Pistachios and chopped dried apricots

• • Cashews and dried sour cherries

• • Miniature marshmallows and salted peanuts

New Daily Recipe: April 19,2011

New Daily Recipe: April 19,2011

Recipe From: BrightIdeas.com

Recipe Name: Rainbow Jelly Cups

Details:

Prep Time: 10 min.

Cook Time: 7-10 min.

Cool Time: 4 hrs.

Difficulty: Easy

Yield: 4 servings

Ingredients:

15 STARBURST® Brand Fruit Chews, a single flavor/color

1 1/2 cup evaporated milk

1 envelope powdered unflavored gelatin (1/4 ounce gelatin powder)

2 tablespoons sugar

Directions:

• 1. Unwrap STARBURST® Brand Fruit Chews and place in a pot over low-medium heat. Stir with a spoon until STARBURST® Brand Fruit Chews have melted completely, 7-10 minutes (they will have a thick gooey texture).

• 2. While stirring, add a little of the evaporated milk and continue to stir until fully incorporated.





• 3. Continue to add a little at a time until all of the milk has been added. Add sugar and stir with a whisk until dissolved.





• 4. Pour 2/3 of the mixture into a bowl and add gelatin powder to the remaining mixture still in the pot. Stir with a whisk until gelatin has completely dissolved.





• 5. Pour gelatin mixture into the bowl with the rest of the mixture and whisk once more to combine. Refrigerate for a minimum of 4 hours or overnight until set.

......................

This is a really good combo ..for tart flavors of starburst candy.

New Daily Recipe: April 18,2011

New Daily Recipe: April 18,2011
Recipe From: BrightIdeas.com
Recipe Name: Rainbow Granita

Details:

Prep Time: 7 min.

Cook Time: 12 min.

Refrigeration Time: 2 hrs. 20 min.

Difficulty: Easy

Yield: Makes 4, 1 cup servings.

Ingredients:

1 ½ cups water

2 tablespoons of lime juice

½ teaspoon finely grated lime zest

¾ cup SKITTLES® Bite Size Candies

Directions:

• 1. Place the water, lime juice and lime zest in a small sauce pan and bring to a rolling boil. Add the SKITTLES® Bite Size Candies and reduce the heat to simmer until the outer shell has dissolved and they are completely white.

• 2. Using a slotted spoon remove the SKITTLES® Bite Size Candies center and discard. Remove the mixture from heat and allow it to cool 15 minutes.

• 3. Pour the SKITTLES® Bite Size Candies-lime mixture into a 9-inch by 13 inch glass pan, cover the pan with plastic wrap and place in the freezer Once crystals begin to form .around the edges (30-45 min) Stir them into the middle. Replace the cover and return to freezer.

• 4. Repeat this process every 20 minutes until the mixture is slushy and no free liquid remains, about 2 hours total.

• 5. Serve in chilled glasses topped with a slice of lime or lime zest, if desired.


• 
  

New Daily Recipe: April 17,2011

New Daily Recipe: April 17,2011
Recipe From: BrigthIdeas.com
Recipe Name: Trifle

Details:

Prep Time: 30 min.

Bake Time: 45 min. (for brownies)

Difficulty: Easy

Ingredients:

One 14 oz. Susan G. Komen for the Cure Milk Chocolate M&M’S®

One package brownie mix prepared per instructions, divided in half

One 12 oz. container non-dairy frozen whipped topping (Cool Whip), divided in half

One package strawberry mousse mix prepared per instructions, divided in half

One trifle dish

Directions:

• 1. Half the brownies, crumbled

• 2. Half the prepared strawberry mousse

• 3. Sprinkle desired amount of Susan G. Komen M&M’S®

• 4. Half the non-dairy whipped topping (Cool Whip)

• 5. Repeat

• 6. Arrange M&M’s on top in the shape of a pink breast cancer awareness ribbon

New Daily Recipe: April 16,2011

New Daily Recipe: April 16,2011
Recipe From: BrightIdeas.com
Recipe Name: Sunday Brownies

Details:

Prep Time: 10 min.

Bake Time: 18-22 min.

Cook Time: 5-10 min.

Cool Time: 30 min.

Decoration Time: 15 min.

Difficulty: Easy

Ingredients:

2 cups chopped DOVE® PROMISES® Chocolate, divided

1/2 cup (1 stick) butter or margarine

3 large eggs

1 1/2 cups all purpose flour

1 cup granulated sugar

1 tsp. vanilla extract

1/2 tsp. baking soda

1 cup chopped M&M’S® Brand Peanut Chocolate Candies, divided

Save a few red M&M’S® Brand Peanut Chocolate Candies for the cherry!

Store bought icing in desired flavor.

Directions:

• 1. Heat oven to 350 degrees. Grease mini cupcake trays.


• 2. Melt 1 cup DOVE® PROMISES® Chocolate in large saucepan over low heat; stir until smooth.


• 3. Remove from heat. Stir in eggs then stir in flour, sugar, vanilla extract and baking soda.


• 5. Spoon into cupcake tray 2/3 high in each cup.


• 6. Bake for 18-22 minutes or until wooden pick inserted comes out slightly sticky. Cool completely.


• 7. Ice individual cupcakes with desired icing. Sprinkle with remaining chopped M&M’S® Brand Peanut Chocolate Candies and finish-off with a red M&M’S® Brand Peanut Chocolate Candie as the cherry!

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