(Family Features) Little ones (and big ones too) will have fun making these adorable Easter Lamb Carrot Cupcakes. Easter is a special time for bringing families together. Make memories happen in the kitchen when you get hands on with these sweet cupcakes made with Dixie Crystals Sugar. Marshmallow lambs sitting atop moist carrot cupcakes on a bed of green coconut grass are a sure way to sweeten any family gathering.

For more recipes to add fun and flavor to your Easter festivities, visit www.dixiecrystals.com.

Easter Lamb Carrot Cupcakes

Servings: 12-16

• 1 2/3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1/4 teaspoon ginger
• 2 large eggs
• 1/2 cup vegetable oil
• 1 1/2 cups Dixie Crystals Extra Fine Granulated Sugar
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 2 cups finely shredded carrots
• 1 can (8 ounces) crushed pineapple, drained
• 1/2 cup chopped walnuts or pecans

Frosting:

• 1 package (8 ounces) cream cheese
• 1 stick or 1/2 cup unsalted butter, very soft
• 4 cups Dixie Crystals Confectioners Powdered Sugar
• 1/2 teaspoon vanilla extract

Royal icing:

• 1 cup Dixie Crystals Confectioners Powdered Sugar
• 2 1/4 teaspoons dried egg whites
• 2 tablespoons warm water
• 1/2 teaspoon lemon juice

Decoration:

• 1 cup sweetened coconut
• Green food coloring
• Black food coloring
• 1 bag regular size marshmallows
• 1 bag miniature marshmallows
• 24-36 pink jelly beans
• 24 black jelly beans
• 12-16 hard candy caramels

1. Heat oven to 350°F.
2. Place 16 cupcake liners in cupcake or muffin tin and set aside.
3. Sift together flour, baking soda, cinnamon and ginger and set aside.
4. In large bowl, whisk together eggs and vegetable oil until well blended. Add sugar, salt and vanilla; mix well.
5. Add carrots, pineapple and nuts and combine well. Stir in flour mixture.
6. Scoop into paper cups about 2/3 full. (May make more depending on size.)
7. Bake until center of cupcakes bounce back when lightly pressed or inserted toothpick comes out clean, about 23 minutes. Allow to cool before frosting.
8. For frosting, mix cream cheese and soft butter on low speed until blended. Add one cup powdered sugar and mix on low speed. Gradually add remaining powdered sugar and mix on low to medium speed until light and fluffy. Add vanilla and mix well. Set aside covered in refrigerator.
9. Place coconut in bowl and add drop of green food color, mix by gloved hand until color is well distributed. (Add touch of yellow if color is too harsh.)
10. Fill piping bag or food storage bag fitted with medium round decorating tip with cream cheese frosting.
11. Prepare 2 small paper piping bags; set aside to prepare icing.
12. To make royal icing, sift together powdered sugar with dried egg whites and place in bowl. Add water and lemon juice and whip several minutes to stiff mixture. Thin mixture with water if necessary.
13. Place 3 – 4 tablespoons of royal icing in a small bowl and tint with black food coloring.
14. Fill 2 small piping bags; one with white and the other with black royal icing. Set aside.
15. Using cream cheese frosting pipe generous circle of frosting onto cupcake.
16. Cut large marshmallow crosswise in half. Lay one and a half large marshmallows horizontally onto cupcake. Pipe thin layer of cream cheese frosting onto marshmallows.
17. Starting at bottom surround large marshmallows with miniature marshmallows. Pipe a little cream cheese frosting onto first layer of mini marshmallow and stack another layer of mini marshmallows. Continue until completely covered.
18. Press green coconut onto edges of cupcake.
19. Position cupcake so circle side of large marshmallow faces you.
20. For head, place hard caramel onto top edge of large marshmallow and ensure it is resting onto miniature marshmallows. (Remove some marshmallows to fit if necessary.)
21. For ears, cut pink jelly bean lengthwise in half. Pinch beans to make pointy. Place next to head and use a little cream cheese frosting to make them stick.
22. Cut black jelly beans in fours to create feet. Cut black jelly bean lengthwise to create tail. Attach with cream cheese frosting.
23. Using white royal icing pipe eyes, followed by black. Pipe with black royal icing for nostrils.

Notes: When measuring flour, avoid firmly packing measuring cup. Mixing frosting on high will make it runny and too soft.

Source: Dixie Crystals Sugar

Butterscotch Cheesecake

Prep Time: 15 minutes
Baking Time: 50 minutes
Makes one (9-inch) cheesecake

• 1/3 cup butter or margarine, melted
• 1 1/2 cups graham cracker crumbs
• 1/3 cup firmly packed brown sugar
• 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
• 3/4 cup cold water
• 1 (3 5/8-ounce) package butterscotch pudding/pie filling mix
• 3 (8-ounce) packages cream cheese, softened
• 3 eggs
• 1 teaspoon vanilla extract
• Whipped cream
• Crushed hard butterscotch candy

1. Preheat oven to 375°F. Combine butter, graham cracker crumbs and sugar; press firmly on bottom of 9-inch springform pan.
2. In medium saucepan, combine sweetened condensed milk and water; mix well. Stir in pudding mix. Over medium heat, cook and stir until thickened and bubbly.
3. In large bowl, beat cream cheese until fluffy. Beat in eggs and vanilla, then pudding mixture. Pour into prepared pan. Bake 50 minutes or until golden brown around edge (center will be soft).
4. Cool to room temperature. Chill. Garnish with whipped cream and crushed candy. Store leftovers covered in refrigerator.

Source: Eagle Brand® Sweetened Condensed Milk

Chocolate War Cake

Yield: 12 slices
Serving size: 1 slice

• 3/4 cup whole-wheat pastry flour
• 3/4 cup all-purpose flour
• 1 cup granulated sugar
• 1/3 cup natural cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup cold water
• 1 tablespoon cider vinegar
• 1/3 cup canola oil
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon confectioners’ sugar

1. Preheat oven to 350°F. In 9-inch round baking pan, whisk together whole-wheat pastry flour, all-purpose flour, sugar, cocoa powder, baking soda and salt.
2. In small bowl or measuring cup, combine water and vinegar.
3. Make well in center of flour mixture in pan and pour canola oil and vanilla extract into well. Pour water-vinegar mixture over top of flour and then stir well to blend all ingredients.
4. Bake until set and toothpick inserted into center comes out clean, about 30 to 35 minutes. Place cake on rack to cool in pan. Once cool, sprinkle with confectioners’ sugar.

Note: Whole-wheat, all-purpose flour can be substituted for whole-wheat pastry flour.
Nutritional Analysis (per Serving): Calories 180; Fat 7 g; Saturated Fat 0.5 g; Cholesterol 0 mg; Sodium 200 mg; Carbohydrates 29 g; Fiber 2 g; Protein 2 g

Source: CanolaInfo

Fluffy Peanut Butter Pie

Prep Time: 20 minutes
Makes one (9-inch) pie

• 1/4 cup butter or margarine
• 2 cups finely crushed crème-filled chocolate sandwich cookies (about 20 cookies)
• 1 (8-ounce) package cream cheese, softened
• 1 cup smooth or crunchy peanut butter
• 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
• 3 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1 cup (1/2 pint) whipping cream, whipped

1. In small saucepan, melt butter; stir in cookie crumbs. Press crumb mixture firmly on bottom and sides of 9-inch pie plate; chill while preparing filling.
2. In large bowl, beat cream cheese until fluffy; add peanut butter and sweetened condensed milk, beating until smooth. Stir in lemon juice and vanilla; fold in whipped cream.
3. Pour into crust. Chill 4 hours or until set. Garnish as desired. Store leftovers covered in refrigerator.

Source: Eagle Brand® Sweetened Condensed Milk

(Family Features) Named for the earthy, exotic fungi they resemble, chocolate truffles require no hunting, digging or specially trained dogs and they won’t break the budget either. Real white truffles from Italy can set back the pocketbook more than $1000 for just one pound. Of course, chocolate truffles are a visual imitation only; they are sweet, addictive, and a great way to turn some organic chocolate, cream and butter into a decadent treat.

These ultra creamy truffles are made in the tradition of the Swiss style of chocolate truffle using heavy cream and butter to create what is called a ganache – a lovely French word for a mixture of chocolate and cream. According to Monique Hooker, Organic Valley’s French-born Chef, “using the best quality, organic cream and butter makes a difference.”

This recipe is so easy that kids can help and it is open to many variations. One option is to infuse the cream with some rich, floral Organic Madagascar vanilla extract, or split a whole vanilla bean and scrape the seeds into the cream as it simmers. Or, try using white chocolate, and roll the balls in finely minced sweetened coconut. For decoration, top each truffle with a small piece of roasted nut such as pistachio or pecan, a tiny candy, or if serving immediately, add one perfect raspberry to each truffle. Serve for parties, birthdays, or any occasion that needs a little chocolate.

For more dessert recipes using organic cream and butter, visit www.organicvalley.coop.

Easy Decadent Chocolate Truffles

Makes 25 truffles

• 1/2 cup Organic Valley heavy whipping cream
• 12 oz best quality semisweet chocolate (preferably Fair Trade and Organic) chopped into small pieces, or 2 cups semisweet chocolate chips
• 6 tablespoons Organic Valley unsalted butter, cut into small pieces
• 3 tablespoons cocoa powder

1. In a small heavy saucepan, bring the cream gently to a simmer over medium low heat. Remove from heat and stir in the chocolate and butter. Stir mixture just until the chocolate has completely melted, using very low heat if necessary. Remove from heat. Pour the chocolate mixture into a shallow bowl, and allow to cool. Cover tightly and refrigerate until firm, at least two hours or overnight.
2. Line a cookie sheet or platter with baking parchment or waxed paper. Dip a teaspoon or small scoop such as a melon baller into warm water and scrape across the surface of the truffle mixture to form a 1-inch ball. Quickly roll balls in cocoa powder. Repeat with the remaining truffle mixture. Cover and refrigerate truffles. Serve in paper candy cups which are available in cookware shops or where cake decorating items are sold.

Variations: For a variety of truffles, roll balls in finely chopped nuts, finely minced sweetened coconut flakes, chocolate sprinkles, colored sugar or powdered sugar.

Tips: Truffles make a wonderful gift. Nothing says “I Love You” better than chocolate. Wrap a selection of truffles on a small red paper plate with cellophane and tie with a ribbon.

Source: Organic Valley

(Family Features) Need a little warming up after a day out in the cold and snow? The McCormick Kitchens are sharing “hug in a mug”-themed desserts perfect for coming together after a day outside in a winter wonderland. Completely customizable, these treats are a delicious way for the whole family to stay warm this winter.

This Fudgy Raspberry Mug Brownie for two is made in the microwave in less than 10 minutes and topped with whipped cream and raspberries. To enjoy cool mint flavor instead, use peppermint and vanilla extracts in place of raspberry.

For more mug dessert recipes – from candy bar blondies to hot chocolate – visit www.McCormick.com and check out McCormick Spice on Facebook and Pinterest.

Fudgy Raspberry Mug Brownie

Servings: 2

• 3 tablespoons miniature chocolate chips
• 1 tablespoon butter
• 2 tablespoons packed brown sugar
• 2 tablespoons flour
• 1 egg yolk
• 1 teaspoon milk
• 3/4 teaspoon McCormick Raspberry Extract

1. Microwave chocolate chips and butter in microwavable coffee mug on high 30 seconds or until melted. Stir. Add remaining ingredients; mix well.
2. Microwave on high 45 seconds to 1 minute or until center looks almost set. Let stand 5 minutes before serving.

Note: For a Fudgy Peppermint Mug Brownie, replace Raspberry Extract with 1 teaspoon McCormick Pure Vanilla Extract and 1/4 teaspoon McCormick Pure Peppermint Extract.

Caution: Mug may be hot. Use pot holders when removing from microwave.

• 1 rounded cup fresh or frozen cranberries (about 4 1/2 ounces)
• 2 cups unbleached all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 3/4 cup toasted pecans or walnuts, coarsely chopped
• 1 large egg
• 2/3 cup low-fat buttermilk
• 6 tablespoons butter, melted
• 2 tablespoons orange zest
• 1/3 cup orange juice
• 2 teaspoons Angostura Orange Bitters
• 1/2 teaspoon vanilla extract

1. Heat oven to 350° F. Lightly grease 9-by-5-inch loaf pan.
2. If using frozen cranberries, spread berries out on cutting board and let rest for 10 minutes. Cut large cranberries in half.
3. In large bowl, combine flour with sugar, baking powder, salt, baking soda, nuts and egg; blend thoroughly with whisk. Stir in cranberries.
4. In small bowl, whisk together buttermilk, butter, orange zest, orange juice, bitters and vanilla extract. Add to dry ingredients and stir gently until fully moistened; do not over mix. Spoon batter into pan and smooth out top.
5. Bake 50 minutes, or until toothpick inserted in center comes out clean. Let rest in pan 10 minutes then turn out onto wire rack to cool completely for at least 1 hour before slicing.

Source: Angostura

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