FLOWERPOT CHOCOLATE CHIP MUFFINS
Children will love to make these yummy double chocolate chip cakes topped with rice paper flowers - perfect for a kids Easter baking project
Provided by Angela Boggiano
Categories Afternoon tea, Dessert, Treat
Time 25m
Yield Makes 10 mini muffins
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Lightly oil the inside of the terracotta pots with a little vegetable oil and place on a baking tray. Place a paper mini muffin case in the bottom of each pot.
- Put the flour, baking powder and cocoa in a bowl and stir in the sugar.
- Crack the egg into a jug and whisk with the milk and remaining oil. Pour this over the flour and cocoa mixture, and stir in with 50g of the chocolate chips. Be careful not to overmix - you want a loose but still quite lumpy mixture. Spoon into the pots up to three-quarters full. Place in the middle of the oven and bake for 12-15 mins until risen and firm. Transfer to a wire rack (still in the pots) and leave to cool.
- Put the rest of the chocolate chips in a small bowl and melt over a small pan of gently simmering water (don't let the water touch the bowl), or put in a microwave-proof bowl and heat on High for 1 min until melted.
- Spread the tops of the muffins with the melted chocolate. Sprinkle over the chocolate decorations and add 2 rice paper wafer daisies to each pot to serve. Will keep for 2 days in an airtight container.
Nutrition Facts : Calories 215 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
FLOWER POT DESSERT
This fun dessert is served in a plastic flower pot and with an artificial flower in the center. It's great for kids parties or just a laugh at dessert time!
Provided by BabsnTX
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Crush oreos to a fine texture, set aside. Mix the pkg of chocolate pudding with the milk, set aside.
- Soften the cream cheese and mix with the cool whip.
- Place a layer of crushed oreos in the bottom of the thoroughly washed flower pot.
- Layer the pudding mix and cream cheese -cool whip mix ending with the chocolate on top.
- Sprinkle top of pudding with remaining crumbled cookies.
- Put an artificial flower in the middle and serve.
- For some fun for the kids, put the gummy worms in the "dirt".
Nutrition Facts : Calories 1103.4, Fat 51.6, SaturatedFat 25.9, Cholesterol 48.3, Sodium 1519.1, Carbohydrate 151, Fiber 5.3, Sugar 88.8, Protein 14.2
FLOWERPOT CAKES
Plant a delicious surprise on your guests with these springtime delights. Our chocolate cakes, baked in small pots, create the illusion of new growth. Each cake is topped with a creamy layer of chocolate frosting, a smattering of crushed cookies and candy "rocks," and a fresh sprig of mint.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Brush inside of each flowerpot with oil, and line bottom with parchment paper round. Brush parchment with oil, and lightly dust with cocoa.
- Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Add egg and yolk, 3/4 cup warm water, buttermilk, oil, and vanilla; mix on low speed until smooth, about 1 minute.
- Divide batter among prepared pots, filling each about two-thirds full. Transfer to a rimmed baking sheet. Bake, rotating sheet about halfway through, until a cake tester inserted into centers comes out clean, 45 to 50 minutes. Let cakes cool completely in the flowerpots on a wire rack.
- Frost cakes with an offset spatula; sprinkle with crushed cookies. Top with candies; "plant" 1 mint sprig in each cake.
ICE CREAM FLOWER POT DESSERTS
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Slice the pound cake (frozen is fine) into 1- to 1 1/2-inch slices. Next, with a biscuit cutter or cookie cutter that fits the bottom of the flower pot, cut the slices into rounds. (You can put the scraps in a zip-top freezer bag and use them at a later date.)
- Into each of your (washed and dried) flower pots, drop a round of pound cake, lightly pressing to make sure they are all the way down. Hold a straw up against the side of a flowerpot and snip it so it's 1/2 to 1 inch shorter than the top. Then, just use that as a guide to cut the rest of the straws. Stick each straw into the center of each pot, anchoring it into the cake.
- Now, grab whatever flavor ice cream you'd like to use, and either set it out on the counter to soften it OR nuke it for 20 seconds or so. It needs to be somewhat soft for this step. Just spoon it into the pots, working it around the straw, until it almost reaches the very tip top of the straw. Clean up the top edges of the pot with a damp paper towel. Now return the pots to the freezer until firm.
- In a food processor, pulse the cookies until they resemble nice, rich topsoil. (You can also crush them in a zip-top bag with a rolling pin.) When they are nice and firm, take the pots out of the freezer. Place a couple of gummy worms on top of the ice cream, then spoon the dirt (crushed cookies) over the top. Be generous here! Place a fresh flower into the straw and serve immediately.
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- Chop the milk chocolate and white chocolate into pieces and place in a microwaveable bowl. Microwave in 30-second intervals until smooth, stirring each time. You can also use a double boiler over medium-low heat.
- Pour 2 tablespoons of melted chocolate into one cup and rotate to coat the interior evenly. Repeat for the remaining cups. Then chill for at least 30 minutes to harden.
- In a medium bowl, beat the cream cheese until fluffy and smooth. Add the powdered sugar, vanilla and whipped cream.
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- Next, with a biscuit cutter or cookie cutter that fits the bottom of the flower pot cut the slices into rounds. (You can put the “scraps” in a Ziploc freezer bag and use them at a later date).**If you desire, line the flower pots with aluminum foil, stopping about 1/2 inch from the rim.
- Into each of your (washed and dried) flowerpots, drop a round of pound cake, lightly pressing to make sure they are all the way down.
- Hold a straw up against the side of a flowerpot and snip it so it’s about ½ to 1 inch shorter than the top.
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