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Mix It Up With Jenny - Hop to Easter Baking

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Easter Cookies on a Stick
Lemon-Blueberry Bundt Cake

(Family Features) - Surprise the Easter bunny with sweet treats from your kitchen. If you're like me, you've got more than one bunny to remember with home-baked goodies.

Get the kids in on the fun by baking cookies on a stick and decorating them in their Easter finest. Enlist your children's help in creating a new Easter tradition with a rich, lemony Bundt cake full of blueberries and white morsels. The kids will enjoy a sweet kitchen session and the memories of baking fun, and the kitchen skills learned will stay with them long after the treats are gone.

Create tempting aromas, great tastes and warm memories in your kitchen by visiting www.VeryBestBaking.com for delicious springtime baking ideas.

Jenny Harper is Consumer Test Kitchen Project Manager for the NestlĂ© Test Kitchens and VeryBestBaking.com.

Easter Cookies on a Stick

Ingredients
  • 1 package (15 1/2 ounces) Nestlé Toll House Refrigerate Easter Sugar or Chocolate Chip Cookie Shapes with Decorator Icing
  • 24 (6- to 8-inch) wooden skewers
  • Various Easter sprinkles and jimmies

Preparation
    1. PREHEAT oven to temperature stated on package. Insert skewer into each cookie shape. Place on ungreased baking sheets.
    2. BAKE length of time stated on package. Cool on baking sheets 2 minutes; carefully remove to wire rack to cool completely. Once cooled, outline or frost cookie shapes with Decorator Icing. Decorate with sprinkles and jimmies.

Calories: 120g     Total Fat: 5g
Cholesterol: 5mg     Protein: 1g
Carbohydrates: 17g     Sodium: 100mg

Serves
Makes 24 cookies

Lemon-Blueberry Bundt Cake

Ingredients
  • 2 cups (12-ounce package) Nestlé Toll House Premier White Morsels, divided*
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 3 tablespoons grated lemon peel (about 4 medium lemons)
  • 1 1/3 cups buttermilk
  • 1 cup fresh or frozen blueberries
  • 1/4 teaspoon lemon extract (optional)
  • 2 cups fresh whole strawberries

Preparation
    1. PREHEAT oven to 350° F. Grease and flour 10-cup Bundt pan.
    2. MELT 1 cup morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels melt. Cool slightly.
    3. COMBINE flour, baking powder and salt in small bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Beat in eggs 1 at a time, beating well after each addition. Beat in lemon peel and melted morsels. Gradually beat in flour mixture alternately with buttermilk just until combined. Pour half of batter into prepared Bundt pan. Sprinkle blueberries over batter; top with remaining batter and smooth down top.
    4. BAKE 60 to 65 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack 30 minutes. Invert onto wire rack to cool completely. Transfer to serving platter.
    5. MELT remaining morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels melt. Stir in lemon extract. Drizzle over cake; allow to set a few minutes. Place strawberries in center of cake before serving.

Calories: 440g     Total Fat: 21g
Cholesterol: 70mg     Protein: 6g
Carbohydrates: 56g     Sodium: 210mg

Serves
Makes 16 servings

Notes, Tips & Suggestions
* May use 6 bars (two 6-ounce boxes) Nestlé Toll House Premier White Baking Bars instead of morsels.

SOURCE: Nestlé USA, Inc.


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