Tag: easter dessert

Butterfinger Cheesecake

Butterfinger Cheesecake

Whether you’re looking to use up that leftover Halloween candy that’s hanging around or brainstorming an epic Thanksgiving spread that will knock everyone’s socks off, Butterfinger Cheesecake fits the bill perfectly. Cheesecake is such an amazing dessert on its own but when you toss in crispy, […]

White Chocolate Fruit Tart

White Chocolate Fruit Tart

Serve up a little slice of sunshine with our White Chocolate Fruit Tart! As summer heats up it’s only natural to crave juicy fruits and refreshing desserts and this beautiful tart is both. This marvelous dessert is super versatile and perfect for brunch, picnics and […]

White Chocolate Banana Cream Truffles

White Chocolate Banana Cream Truffles

Looking for a fun way to use up some overripe bananas? Well friends, let me introduce you to White Chocolate Banana Cream Truffles! Truffles are an easy dessert to make because they’re no bake. This delicious version is a combination of Golden Oreos and ripe bananas all rolled up together in a crispy white chocolate candy coating. One bite into the creamy center and you’ll be hooked. The cream cheese gives the middle a velvety smooth texture while the banana extract punches up the flavor. Whip up a batch! There’s plenty to share.

Here’s all you’ll need: Golden Oreos, cream cheese, banana extract, ripe bananas, white chocolate chips, and dried banana chips.

White Chocolate Banana Cream Truffles ingredients list #truffles #bananacream #bananatruffles #whitechocolatetruffles #bananacreamtruffles #homemadecandy #candyrecipes

Let’s get rollin’! Add the cookies to a food processor and pulse into fine crumbs. The fewer chunks the better. 36 cookies will get the job done which coincidentally is just about the size of a family pack of Golden Oreos, with a few extras to taste test of course. Can’t find Golden Oreos? A fun swap would be Nilla Wafers or any other golden cookie.

Golden Oreos pulsed in a food processor to form fine crumbs. #truffles #howtomaketruffles #candyrecipes #bananarecipes #recipesforripebananas

Combine the softened cream cheese and banana extract in a large bowl. Whip together with an extract mixer on medium speed. If you’re not familiar with banana extract you can find it in the baking aisle with the vanilla, almond, and all your other favorite extracts. It’s relatively inexpensive.

Next add in the mashed banana and mix until smooth and creamy. Lastly add in the cookie crumbs and mix very well. Cover and freeze for 2 hours or until firm enough to handle.

Cream cheese, banana extract, and cookie crumbs are whipped together in a glass bowl with a hand mixer. #truffles #howtomaketruffles #trufflerecipes #candyrecipes #diycandy #homemadecandy

Line a baking sheet or tray with parchment paper or wax paper. Remove the banana cream truffles mixture from the freezer. Roll the mixture into 1-inch balls and place on the baking sheet. Return to the freezer for 30 minutes or until firm. The heat from your hands will soften the mixture so it’s important to refreeze the candy so it’s easier to handle in the next step. This will act as our creamy delicious candy center. Banana cream mixture formed into 1-inch balls on a parchment lined baking sheet ready to go into the freezer. #bananacream #bananapuddingtruffles #bananadesserts #homemadecandy #diychocolate

Add the white chocolate chips to a microwave safe bowl. Microwave in 15 second intervals, stirring the white chocolate chips between each interval. White chocolate can be a little bit more finicky than milk or dark chocolate so heating in short bursts is key. Stirring is also important because it distributes the heat and prevents the chocolate from scorching. Once the chocolate is smooth and creamy we’re ready to dip!

White chocolate chips melted in a glass dish. #chocolatetruffles #whitechocolatetruffles #whitechocolaterecipes #bananatruffles #dessert #howtomeltwhitechocolate

Using a toothpick, a lollipop stick, or even a bbq skewer, dip the truffle balls into the melted candy. Lightly tap the stick to remove any excess candy coating. If you feel like you’re about to lose your truffle from the stick I find it helps to rotate while you tap.

Banana Cream Truffle balls dipped into melted white chocolate. #truffles #howtomaketruffles #candymaking #whitechocolaterecipes #bananacreamtruffles #bananatruffles

Gently remove the truffle from the skewer and onto the parchment paper. Immediately place a banana chip over the skewer hole. Voila! Picture perfect. No one will even know it’s there. Refrigerate until the chocolate has set.

Truffles dipped in white chocolate and topped with a banana chip placed on a baking sheet. #candyrecipes #bananacreamtruffles #whitechocolatebananacreamtruffles #howtomaketruffles #candy #homemadecandy

Store Banana Cream Truffles in the refrigerator. They’re SO good when they’re cold!! Wanna mix it up a bit? Try using milk chocolate or dark chocolate chips too. Mmmm!!!! Still got some ripe bananas on hand? Then you absolutely must try our Best Ever Banana Bread Bars too.

White Chocolate Banana Cream Truffles by Happylifeblospot.com #truffles #bananacream #bananatruffles #whitechocolatetruffles #bananacreamtruffles #homemadecandy #candyrecipes

White Chocolate Banana Cream Truffles

April 24, 2020
: 3-4 dozen
: Easy

By:

Ingredients
  • 1 package Golden Oreo cookies (about 36 cookies)
  • 1 package (8 ounces) cream cheese, softened
  • 2 teaspoons banana extract
  • 1/3 cup mashed ripe banana
  • 1 package (12 ounces) white chocolate chips
  • Dried banana chips, coarsely crushed
Directions
  • Step 1 Add the cookies to a food processor and pulse into fine crumbs. Combine the softened cream cheese and banana extract in a large bowl. Whip together with an extract mixer on medium speed. Add in the mashed banana and mix well. Mix in the cookie crumbs. Cover and freeze for 2 hours or until firm enough to handle.
  • Step 2 Line a baking sheet or tray with parchment paper or wax paper. Remove the banana cream truffle mixture from the freezer. Roll the mixture into 1-inch balls and place on the baking sheet. Return to the freezer for 30 minutes or until firm.
  • Step 3 Add the white chocolate chips to a microwave safe bowl. Microwave in 15 second intervals, stirring the white chocolate chips between each interval. Using a toothpick or lollipop stick, dip the truffle balls into the melted candy. Lightly tap the stick to remove any excess candy coating.
  • Step 4 Remove the truffle from the skewer and onto the parchment paper. Immediately place a banana chip over the skewer hole. Refrigerate until the chocolate has set. Store Banana Cream Truffles in the refrigerator. Enjoy!

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Carrot Cake Shortbread Cookies

Carrot Cake Shortbread Cookies

Now just what the heck are Carrot Cake Shortbread Cookies you might ask? This dessert mashup takes all the flavors that you love from carrot cake and bakes them into a perfectly delicious sandwich cookie. With notes of caramely brown sugar, lots of vanilla, and […]

The BEST Rhubarb Meringue Pie

The BEST Rhubarb Meringue Pie

I’ve got pretty high standards especially when it comes to desserts. So when I tell you this is The BEST Rhubarb Meringue Pie out there you better believe it’s the truth! Rhubarb Meringue Pie is a Springtime favorite in these parts. The base is a […]

Pina Colada Cake

Pina Colada Cake

If you like Pina Coladas and getting caught in the rain…..then you’ll LOVE this cake!!! Pina Colada Cake is moist, delicious, and loaded with the same tropical goodness as the popular summer drink. Now you can sip your favorite drink and eat it too. This tasty bundt cake is flavored with coconut, chunks of pineapple, and a splash of rum, then brushed with a sweet pineapple glaze, smothered in creamy coconut frosting and topped with toasted coconut. Ok you can stop drooling now! This cake is so over the top amazing, your guests will never believe that it’s actually made from a box cake mix. I won’t tell if you don’t.

Here’s all you’ll need: white cake mix, instant coconut cream pudding, canola oil, water, eggs, rum, crushed pineapple, confectioners’ sugar, pineapple juice, cream of coconut, and shredded coconut.

Pina Colada Cake ingredients list

Let’s get started! Add the cake mix, instant coconut cream pudding, canola oil, water, eggs, and 1/4 cup of rum to a large bowl. We used Malibu to give this cake even more delicious pineapple flavor! Beat with a hand mixer for 30 seconds at low speed, then crank it up to medium and beat for an additional 2 minutes. The addition of pudding gives this cake a really nice, thick texture as well as added flavor.

Cake mix, instant coconut cream pudding, canola oil, water, eggs, and 1/4 cup of rum mixed together in a large mixing bowl.

Next drain the pineapple. And when I say drain, I really mean DRAIN. Like we want this stuff to be almost dry. I ran this through a strainer, squeezed even more juice out by hand, and then patted it off with paper towels. You can even bust out the hair dryer if you have to (I’m kidding!!!) But we want it to be D-R-Y!!! Stir the crushed pineapple into cake batter. You’ll need to break it up as you go to make sure it’s evenly distributed throughout.

Crushed pineapple after its been drained, patted dry with a paper towel.

Now it’s time to grease the cake pan. Bundt cakes can be a little intimidating at first, especially if you’re a first timer, but I’m telling you they’re really not that bad. This Faberware pan is pretty amazing!! I’ve never had problems with sticking or removing the cake from the pan. Here’s how I do it! Take a stick of butter and grease the pan. Rub it over every nook and cranny. Then add a handful of flour and roll it around inside the pan to coat all those crevices that you just covered in butter. Shake out any extra flour remaining in the cake pan. I’m telling you this method works like a charm!

Bundt pan being rubbed with a stick of butter.

Pour the cake batter into the bundt pan around the center ring. Bake in a 350 degree preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean. I recommend sipping a Pina Colada cocktail while you wait for your Pina Colada Cake to bake because why not? Cool the cake in the pan for 15 minutes, then remove to a wire rack to finish cooling. It helps to gently run a butter knife around the edges of the pan before removing.

Bundt cake cooling in the cake pan.

This pineapple glaze is SOOO good I could just drink it right up! In a small bowl, whisk together 1 cup of confectioners’ sugar with 2 tablespoons of pineapple juice to form a glaze.

1 cup of confectioners' sugar and 2 tablespoons of pineapple juice whisked together in a small bowl to make a glaze.

While the cake is still warm, gently brush the glaze over the top to cover. It’s like one big, giant glazed donut!!! The glaze will soak into the cake and drip down onto the plate. Don’t pay any attention to the drips, this part doesn’t have to be perfect. But DO make sure you go all the way and use every last drop of that glaze!!

Warm bundt cake brushed with pineapple glaze.

Now make sure that cake is cooled completely before this next step. If the cake’s not cool this luscious coconut frosting will run right off and we don’t want that! In separate bowl, whisk together the cream of coconut, 1 tablespoon of rum, and 1 cup of confectioners’ sugar to make this lick your lips delish coconut frosting. Whatever you do, don’t try it. You’ll likely end up eating it right out of the bowl and none of it will make it to the Pina Colada Cake!

Spread the frosting over the cake then top with shredded coconut before it has a chance to set. I toasted the coconut lightly in a a skillet. Cook on low for 5-10 minutes or until coconut turns golden brown. This step is all about personal preference but for me toasted coconut just tastes so dreamy!!!

Cream of coconut, rum, and confectioners' sugar whisked together in a small bowl to make a frosting.

If summer were a dessert, it would be Pina Colada Cake! Cut me off a slice!!

Pina Colada Cake by Happylifeblogspot.com #pinacolada #bundtcake #pinacoladacake #summerdessert #cakemixrecipes #coconutcake #pineapplecake

Pina Colada Cake

August 6, 2019
: 12

By:

Ingredients
  • 1 package white cake mix (regular size)
  • 1 package (3.4 ounces) instant coconut cream pudding mix
  • 1 cup canola oil
  • 3/4 cup water
  • 2 large eggs
  • 1/4 cup rum
  • 20 oz can crushed pineapple, glazed
  • GLAZE:
  • 1 cup confectioners' sugar
  • 2 tablespoons unsweetened pineapple juice
  • FROSTING:
  • 1 cup confectioners' sugar
  • 1/4 cup cream of coconut
  • 1 tablespoon rum
  • TOPPING:
  • 1/4 cup sweetened shredded coconut
Directions
  • Step 1 Add the cake mix, instant coconut cream pudding, canola oil, water, eggs, and 1/4 cup of rum to a large bowl. Beat with a hand mixer for 30 seconds at low speed, then increase to medium and beat for an additional 2 minutes.
  • Step 2 Drain the pineapple until almost completely dry. Add to the cake batter and stir, breaking apart as you go, to evenly distribute.
  • Step 3 Prepare the cake pan. Rub with butter, coat with flour, and then shake out any excess flour.
  • Step 4 Pour the cake batter into the bundt pan around the center ring. Bake in a 350 degree preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool the cake in the pan for 15 minutes, then remove to a wire rack to finish cooling.
  • Step 5 In a small bowl, whisk together 1 cup of confectioners’ sugar with 2 tablespoons of pineapple juice to form a glaze. Brush the glaze over the warm cake. Cool completely.
  • Step 6 In separate bowl, whisk together the cream of coconut, 1 tablespoon of rum, and 1 cup of confectioners’ sugar to make coconut frosting. Spread the frosting over the cake then top with shredded coconut before it has a chance to set. Enjoy!
  • Step 7 **To toast coconut, cook on low for 5-10 minutes or until coconut turns golden brown.

We’d love to hear from you! Leave us your comments and love down below!

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Lemon Meringue Cupcakes

Lemon Meringue Cupcakes

Happy Spring my friends! Nothing says Springtime quite like these gorgeous little Lemon Meringue Cupcakes, don’t ya think? Add a little sunshine to your life with this cute lemony treat. These show stopping cupcakes are a fun spinoff on the classic and very delicious lemon […]

Fresh Strawberry Tart

Fresh Strawberry Tart

Our Fresh Strawberry Tart recipe is here just in time for strawberry season! This beautiful tart makes the perfect ending to any meal. A mouth watering dessert layered with chocolate, filled with a rich and decadent cream cheese filling, and topped with jam glazed strawberries. […]

Butterscotch Easter Nests

Butterscotch Easter Nests

Are you Egg-cited for Easter??? We sure are!!! Our Butterscotch Easter Nests make an Egg-cellent Easter treat. This crunchy, no bake candy is a spinoff of classic butterscotch haystacks. Now if you’ve never tried haystacks, then you are truly missing out! I think every family has their own little variations to the  recipe. Some add in chocolate, peanut butter, marshmallows, peanuts, you name it! My family makes them every Christmas, with the addition of cashews, for as long as I can remember. But at Easter we swap out the nuts for Cadbury mini eggs and shape them into adorable little Butterscotch Easter Nests. These cute little nests are the easiest Easter treat you can possibly make. Butterscotch chips, chow mein noodles, and Cadbury Mini Eggs are all that’s needed to create this delicious goody. And they’re no bake too which means no excuses!! You absolutely, positively, simply MUST try Butterscotch Easter Nests this year!!!

Here’s all you’ll need: Chow mein noodles, butterscotch chips, and Cadbury mini eggs.Butterscotch Easter Nests ingredients list

Place the butterscotch morsels in a  microwave safe bowl. Heat in the microwave for 30 seconds. Stir the chips, and then heat for an additional 30 seconds. Repeat the process until all the chips are melted. The butterscotch should be smooth and creamy. If you love butterscotch (like me!) then you will go nuts for this treat! I really need to start adding these sweet little morsels to my cookie dough more often!!

Heat the butterscotch chips in the microwave in 30 second intervals until smooth and creamy.

Now add the chow main noodles to the butterscotch mixture. Gently stir the mixture until the chow mein noodles are completely coated. The noodles give this dessert an out of this world crunch in the best way possible! You can typically find them on the international food aisle in the Chinese section.

Add the chow mein noodles to the butterscotch. Gently stir until the noodles are coated.

Place a spoonful of the mixture into a full size muffin cup. Now you’ll start to form the nest. I like to try to create a little bit of a divot in the middle with the bottom of a spoon by pushing the mixture towards the outside. This will give us a nice little spot for our eggs to sit.

Spoon the butterscotch mixture into a full size muffin cup.

Immediately place a few eggs inside each nest before the candy has a chance to harden. Once I have my eggs in place I like to toss the muffin pan in the fridge. This helps to speed up the hardening process. If the weather’s cold enough you can even take them outside for a bit! Refrigerate for 10-15 minutes or until the candy has completely hardened. Then remove from the muffin pan. You can run a knife around the edges or simply just flip the pan upside down and wiggle them right out (my method of choice!!)

Place eggs on top of the nests. Place muffin pan in fridge for 10-15 minutes to harden. Then remove from the pan.

Chocolate eggs nestled in a mound of butterscotch! Eggs-traordinary!!! I hope you find some in your basket this year!

Butterscotch Easter Nests by happylifeblogspot.com #Easter #Eastertreats #Easternest #butterscotch #haystacks

Butterscotch Easter Nests

March 22, 2018
: 8 nests
: Easy

By:

Ingredients
  • 1 (11 oz) pkg butterscotch chips
  • 1 (8.5 oz) can chow mein noodles
  • 24 Cadbury mini eggs candies
Directions
  • Step 1 Place the butterscotch morsels in a microwave safe bowl. Heat in the microwave for 30 seconds. Stir the chips, and then heat for an additional 30 seconds. Repeat the process until all the chips are melted.
  • Step 2 Add the chow main noodles to the butterscotch mixture. Gently stir the mixture until the chow mein noodles are completely coated.
  • Step 3 Spoon the butterscotch mixture into a muffin cup. Place a few eggs on top before the candy has a chance to harden.
  • Step 4 Refrigerate for 10-15 minutes or until the candy has hardened completely.
  • Step 5 Remove from the muffin pan and enjoy!!

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