![]() Replenish Easter dessert board as needed. Build and style dessert charcuterie board with fresh fruit and cream cheese dip, mini brownies, mini cupcakes, cake truffles, candy, kettle corn, pretzels and PEEPS® Marshmallow Chicks and Bunnies. ![]() Frost mini strawberry cupcakes with remaining vanilla frosting. FRUIT DIP: Stir together 1/3-cup frosting and cream cheese until well blended.Freeze 10 minutes, until chocolate is set. Lift with a fork and tap gently to let excess drip off. Dip frozen strawberry cake truffles in melted chocolate.Stir and continue microwaving in 15-second increments until melted stir until smooth. Pour chocolate chips and 1 teaspoon oil into a large microwave-safe bowl.Roll into balls, place on waxed paper-lined baking sheet. CAKE TRUFFLES: Break cooled 9x13-inch cake into large pieces, place in large bowl and stir in 1/2-cup frosting.Bake 14 to 17 minutes, until toothpick inserted in centers comes out clean. Pour remaining batter into 9x13-inch pan. ![]() ![]()
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