While a chocolate cake or ice cream cake may seem like the best way to celebrate your kid’s birthday, why not change things up with a whole bunch of delicious cupcakes? They’re big enough so that each kid will be full after one, and small enough that they won’t get a dreaded stomach ache after eating them. Your kids can even join in and help you bake a batch of these sweets too!
Sprinkles Red Velvet Cupcakes – Sprinkles in by far our favorite bakery. We just can’t resist buying their tasty cupcakes by the dozen. Their red velvet cupcake is one of the absolute best cupcakes on the menu.
S’More Cupcakes – Don’t trust your little ones (or yourself) near an open flame? Whip up a batch of these cupcakes that taste just like the real thing… without catching on fire.
Warm Chocolate Cupcakes with Molten Centers – Baking these is one of the easiest and tastiest ways I know to make a great impression on your dinner guests. Most recipes, including my own, call for just a few ingredients — chocolate, butter, sugar, eggs, and a dash of flour. You combine them very quickly. And the cakes don’t take long to bake — barely more than 10 minutes.
Bursting Flower Cupcakes – Serve these sunny little cakes and watch the smiles bloom! They’re sweet delight with every bite.
A savory mixture of Philadelphia Cream Cheese, crab meat, and Old Bay seasoning make this dip a party favorite. Best of all there is no cooking or baking required. Simply follow the instructions below, refrigerate and serve with crispy wheat crackers or pita chips!
8 ounces Kraft Philadelphia 1/3 Less Fat Cream Cheese, room temperature
1/4 cup mayonnaise
3 tablespoons milk
1 tablespoon Old Bay Seasoning (or other seafood seasoning)
2 dashes of cayenne pepper (optional)
1 clove of garlic
1 8 ounce container of claw crab meat, drained
3 green onions, chopped (green parts only)
Combine the cream cheese, mayonnaise and milk in a medium sized bowl.
Stir in the Old Bay Seasoning and cayenne pepper (if desired).
Using a garlic press, press the clove of garlic in to the mixture, and combine thoroughly.
Add the crab meat and mix thoroughly.
Reserve one tablespoon of the chopped green onions. Stir the rest in to the mixture.
Add the remaining green onions on top as garnish.
Chill in the refrigerator for at least 30 minutes to allow the flavors to blend together. Then serve with crispy wheat crackers or pita chips. Note: This dip can be made the night before.
Prepare your tortilla chips for this scrumptious, savory dip with a kick. The lemon and tomatoes give it a fresh taste. It’s chunky and smooth thanks to Philadelphia Cream Cheese. This is the perfect appetizer for any occasion. Plan on doubling the recipe because this delicious dip goes quick.
8 ounces Philadelphia Cream Cheese, softened
1 1/2 cups mild cheddar cheese, shredded
4 ounces canned green chiles, chopped
1 cup fresh tomato, chopped
1 tablespoon fresh lemon juice
1 teaspoon chicken bouillon granules
In medium bowl, combine all ingredients.
Garnish with chopped tomato and shredded cheddar cheese.
Growing up, our favorite treat in our Easter baskets were Reese’s Eggs. They only come out for a few months each year, but with this recipe, I can eat them all year long!
3 Cups powdered sugar
1 1/2 Cups creamy or crunchy peanut butter
1/4 cup butter or margarine, melted
2 Tablespoons milk
oval or egg-shaped cookie cutter
1-2 bags milk chocolate chips (11 oz. each), divided
2 Tablespoons shortening Directions
Beat powdered sugar, peanut butter and butter together. Dough will be crumbly. Add two tablespoons of milk and continue to beat together, until the dough softens. (Note, dough will still be crumbly- this is fine!)
Working with about 1-2 cups of dough at a time, roll the dough into about 1/2 inch thickness on a flat, floured surface, and use cookie cutter to make eggs.
Place the eggs on a cookie sheet and chill in freezer for at least one hour.
When ready to dip, melt 1 bag of milk chocolate chips with 1 tablespoon of shortening in a microwave. You may need a bit more shortening to thin it out.
Dip each egg, covering completely, and place on wax paper until set.
If you need more chocolate, melt second bag with more shortening.
I got about 20 eggs using my cutter and rolling to 1/2” thickness.
The amount of chocolate needed will vary, again, based on thickness and shapes of eggs. Adapted from: Blog is the New Black
Looking for More Easter Treats? Here are some of our favorites:
I love cooking with beer, and that’s no exception when it comes to desserts. Of all beers, Guinness is the perfect one for desserts because of its distinct chocolate and coffee notes. Pairing it with actual chocolate is the obvious choice. These cupcakes are light in texture but heavy in the chocolate department. The white cream cheese icing reminds me of the creamy white head that Guinness is famous for.
Total Time: 50 mins
Active Time: 25 mins
Makes: 24 cupcakes
For the cupcakes:
Unsalted butter, melted, for coating the muffin pans (optional)
1 (11.2-ounce) bottle Guinness stout
1/2 cup whole milk
1/2 cup vegetable oil
1 tablespoon vanilla extract
3 large eggs
3/4 cup sour cream
2 1/2 cups all-purpose flour
2 cups granulated sugar
3/4 cup natural unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon fine salt
For the frosting:
1 (8-ounce) package cream cheese, at room temperature
Pinch fine salt
1/3 cup heavy cream
1 pound powdered sugar
Natural unsweetened cocoa powder, for dusting
For the cupcakes:
Heat the oven to 350°F and arrange a rack in the middle. Place cupcake liners in two (12-well) muffin pans; alternatively, coat the wells with melted butter. Set the pans aside.
Whisk together the Guinness, milk, vegetable oil, and vanilla in a large bowl until combined. Whisk in the eggs, one at a time, until completely incorporated. Whisk in the sour cream.
Whisk the flour, sugar, cocoa powder, baking soda, and salt in a second large bowl to aerate and combine. Gradually fold this mixture into the wet Guinness mixture. Divide the batter among the muffin wells.
Bake until a toothpick inserted into the center of the muffins comes out clean, about 20 to 25 minutes. Set the pans on a wire rack and let the cupcakes cool completely before removing from the pans.
For the frosting:
Place the cream cheese and salt in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until light and fluffy, about 2 minutes. With the mixer on medium speed, gradually beat in the heavy cream until smooth, about 1 minute. Scrape down the sides of the bowl with a spatula. With the mixer on medium speed, gradually mix in the powdered sugar until completely incorporated and smooth, about 3 minutes.
Top each cupcake with a heap of frosting and dust with cocoa powder.
Happy Baking and preparing for your festivities… hope this helps
I love peas mostly fresh but frozen too. I even grew my own for awhile… so good. One day while visiting my parents, my mom (not a huge veggie fan) said let’s do something different with the peas… mashed… maybe?….it has been a family favorite since then…
10 ounces 2 – 10 oz bags frozen peas
1 cup milk
4 ounces PHILADELPHIA Cream Cheese
5 tablespoons butter
2 tablespoons mint, finely chopped
Thaw and drain the peas
In a medium saucepan roughly mash the peas; Add the butter, 1 tsp salt and 1/8 tsp ground pepper and cook over low heat
Add the cream cheese and milk until well blended; Add the mint, stirring until bubbly
Green Beans and Sautéed Potatoes
Smoky bacon, hearty potatoes, fresh cut green beans—we’ll be honest, you’re going to want to make this for St. Paddy’s day and then some…
This recipes is one of my favorite summer fresh creations. Filled with flavorful memories of hot summer days in the garden with mom, the crisp cut green beans snap alongside the creamy texture of the sauteed potatoes and onions. Bacon rounds out the dish with its savory smoke flavor. The simple flavors of summer express themselves in perfect harmony in this basic side dish!
1 pound fresh cut green beans
1 medium onion
4 medium potatoes
1/4 pound bacon
2 tablespoons butter
1/4 cup red wine vinegar
Cook bacon in a large cast iron skillet over medium heat until crisp, remove bacon and all but 1 tablespoon bacon fat
melt 1 tablespoon butter in pan
add potatoes and onions and cook covered, stirring frequently until potatoes are tender but not soft
add cut green beans, remaining 1 tablespoon butter, cover and cook for 12-15 minutes, stirring occasionally
salt and pepper to taste
serve with red wine vinegar, garnish with chopped scallions
Serve up a warm bowl of green soup. Fresh mint, broth, iceberg lettuce—your taste buds will thank you.
I love serving soup in a shot glass as an appetizer. You would never guess it’s lettuce. How many times have you had to throw out the lettuce because it turned brown in the crisper (or rotter as I call it)? Now you can put it to delicious use.
2 heads iceburg lettuce, roughly chopped
1 cup onion, sliced
1/2 cup packed fresh mint
6 cups chicken broth
2 tablespoons butter
2 tablespoons all purpose flour
4 ounces PHILADELPHIA Cream Cheese
Put the lettuce, onion, mint and chicken broth in a large pot
Bring to a boil then lower heat to medium and simmer for 25 minutes
Let cool slightly then place in a blender for one minute and strain the soup. (You will have to do this in 2 stages to not fill the blender too much) set aside;
Melt the butter in a medium pan over medium heat, add the flour and stir one minute
Add the soup and stir to combine. Bring to a boil, stirring constantly
Remove from heat, add the cream cheese and salt & pepper to taste
Tip: You can serve this soup in shot glasses; add a sprinkle of parmesan cheese and a fresh mint leaf to decorate
Tip: You can use any lettuce you have on hand and for a vegetarian meal you can use vegetable broth
Rich and creamy guacamole? Make an extra batch because you won’t be able to put this down!
These brownies are rich and chocolaty, and absolutely fabulous! Green tea cream cheese mixtures make these brownies outstanding! A little bite is not enough. Every time I make these brownies, I put them as snack’s in my girls’ school lunches. After they come back from school, they tell me, ” Mommy, those brownies are very popular among my friends! Next time put more brownies in my lunch, PLEASE!!”
5 ounces Philadelphia Cream Cheese, softened to room temperature
2 ounces sugar
2 teaspoons green tea powder
1 1/2 cups semisweet chocolate chips
1/2 cup white sugar
2 tablespoons butter
2 tablespoons water
1/2 teaspoon vanilla extract
2/3 cup all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
Preheat the oven to 325*F. Grease an 8×8 inch square pan.
In a medium saucepan, combine the sugar, butter and water. Cook over medium heat until boiling. Remove from heat and stir in chocolate chips until melted and smooth. Mix in the eggs and vanilla. Combine the flour, baking soda and salt; stir into the chocolate mixture. Spread evenly into the prepared pan.
Mix together softened cream cheese, sugar, green tea powder well.
Drop Green tea cream cheese mixture onto sections the chocolate mixture and use a toothpick to draw the Green Tea mix across the brownie to create a look like marble.
Bake for 25 to 30 minutes in the preheated oven, until brownies rise. Do not overbake! Cool in pan and cut into squares.
Serve and enjoy!
I do not always copy and paste an entire article…this time I did just so you are not jumping screens. This is such a great website for ideas.
We hope you’re all inspired by this manifesto from this day forward!
And speaking of trying new dishes, how about trying zucchini in your sandwich? DEB is an expert at finding ways to use all the extra zucchini her garden gives her like in this ZUCCHINI SALAD SANDWICH! Yum.
Now that we’ve shared our cooking manifesto we want to hear yours:
Tell us your cooking motto in our comments! Don’t forget to PIN the Real Women of Philadelphia manifesto on PINTEREST so fellow bakers, chefs and cooking enthusiasts like you can be inspired!