♥Chocolate Raspberry Cupcakes♥

Chocolate Raspberry Cupcakes:

Chocolate Raspberry Cake:

21 oz can raspberry pie filling

¼ cup sour cream

3 eggs

1 teaspoon vanilla

Devil’s Food Cake Mix

1 teaspoon cinnamon

½ teaspoon baking soda
(high altitude, add 1/4 cup flour)

Raspberry Buttercream:

8 oz cream cheese

½ cup butter, softened

3 cups powdered sugar

1 teaspoon vanilla

1/3 cup frozen raspberries, thawed and strained

Directions:

Preheat oven to 350 degrees and line pans with cupcake liners (yield=24).

2 Puree raspberry pie filling with sour cream in blender.
In large bowl, lightly beat eggs with vanilla and add raspberry/sour cream mixture.
Add cake mix, cinnamon, and baking soda. (For easy mixing, sift cake mix before adding.)
Fill liners ¾ full and bake for 12-14 minutes. (These bake faster than other cupcakes, be careful!
Buttercream: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla and raspberry puree. Adjust consistency using powdered sugar and puree.
Pipe onto cooled cupcakes and top with fresh raspberries or chocolate pieces.

I originally found the recipe HERE after pinning it on Pinterest.  AND you can follow me on Pinterest...since I post some pretty yummy recipes once in awhile;)

~Nutella Cupcakes~

Our family LOVES Nutella!!  So my husband is making me try these:)  They sound so yummy....

Self-frosting Nutella Cupcakes
1/4 cup butter, at room temperature
1/4 cup canola or mild vegetable oil
3/4 cup sugar
3 large eggs
1 tsp. vanilla
1 3/4 cup all purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/4-1/2 cup Nutella, at room temperature
Preheat the oven to 325F.
In a medium bowl, beat the butter, oil and sugar with an electric mixer until light and fluffy. Add the eggs and vanilla and beat until smooth.
In a small bowl, stir together the flour, baking powder and salt; add to the butter mixture and beat on low speed just until combined. The batter will be thick. It needs to be in order to swirl in the Nutella!

Divide the batter between 12 paper-lined muffin cups. Drop a spoonful of Nutella on top of each, and swirl through the batter with the tip of a bamboo skewer, knife or other pointy object. Bake for 25-30 minutes, or until springy to the touch. Tilt them in the pan to help them cool. Makes a dozen cupcakes.

{THE Perfect White & Chocolate Frostings}

I make this same white frosting for my Red Velvet Cake/Cupcakes but can you believe that I have NEVER thought about putting it on regular cupcakes - and it's my FAVORITE!!  So I was excited when I read that someone else thinks it's the best too.  She has pictures I posted to help when making it.  Also here is a chocolate version that sounds VERY yummy too...

Perfect Cupcake Frosting and Filling -

3 T Flour

1/2 C milk (whole milk is best, but I used non-fat when it's all I have and it's actually fine)1/2 C real butter

1/2 C sugar (that's granulated sugar, not powdered sugar)1 t vanilla extract, or other flavor if you wish.
Whisk together the flour and the milk. Heat in a small sauce pan on medium heWhisk continuously until it starts to thicken. Let it cook, while stirring, until you can start to see the bottom of the pan. It should still be liquid-ish though, like this:It's okay if you have lumps, because we're gonna strain those out right now. Place the mixture in a mesh strainer and stir with a rubber spatula to push it through.

You should end up with a nice, smooth mixture. It's almost like pudding before it's set.

Put this mixture in the fridge and let it cool completely, it's fine if it stays in there long enough to get chilly, you just don't want it warm at all. When it is chilled, you can move on to the following step.


It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You'll want to use the whisk attachment on a stand mixer, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat to combine and then scrape down the sides. Don't be scared. It's going to look like a goopy mess and kind of lumpy and separated like this:

But you just wait. It's gonna blow your mind in a few minutes. Beat on med-high for 7-8 minutes. Yes, that long. I know it seems like forever, but that's when the magic happens!

After 7-8 minutes it will have transformed from that sloppy mess into something gorgeous, fluffy, and incredibly light and silky.

Use it to fill or frost cupcakes, cakes or other pastries. You can't go wrong putting this on just about anything :)
Frosts 12 cupcakes
Weight Watchers Points: 1 point per tablespoon of frosting
 Here are some helpful Notes:
1. Use real butter, and a good name-brand. Cheap butter does weird things.
2. If you beat for the 6-8 minutes and the mixture still looks strange, beat longer and at a higher speed if you can. It should come together, but it takes a little patience!
3. Store at room temperature. Frosting may separate in the fridge, but you can store it overnight if left at room temp and in a well sealed container.
4. Add extracts to your hearts content; lemon is wonderful! Food coloring is also okay.
5. The white sugar can be exchanged for brown. Try 1/2 white 1/2 brown for a warm caramel flavor.
6. Do not try to make other substitutions or additions. Sour cream, cream cheese, fruit purees all do disastrous things.


Chocolate Frosting -

Chocolate Frosting
Recipe adapted by Our Best Bites from Sugar Plum


2/3 cup granulated sugar
1/3 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1 cup milk
1 cup real butter, softened
1 cup semi-sweet chocolate chips, melted
Optional: Additional cocoa powder as needed


Melt your chocolate chips if you haven't already and set aside to cool.  You obviously don't want it so cool that it hardens, but you can get it close to room temperature and still have it be soft and stir-able. 


In a small saucepan, whisk together sugar, flour, cocoa, and milk; bring to a boil, whisking frequently. Boil 1-3 minutes or until thickened like a thinned pudding.  Remove pan from heat and strain mixture into a small bowl. Cool completely in the refrigerator or freezer.


When chocolate flour mixture is cooled, beat the butter until creamy, about 1 minute.  Beat in the cooled chocolate mixture until well combined fluffy, about 1 minute.  Finally add in melted chocolate and beat again until well combined and fluffy, about 2 minutes.  If desired, add additional cocoa powder to taste, up to 4 tablespoons more.  Spread or pipe frosting on to cupcakes or cake.


Makes enough to frost 24 cupcakes.


Storage:  Store unused frosting in fridge and bring to room temperature before using again.  If needed, beat with an electric beater before using. 

Peppermint Fudge Cupcake Jars --

I REALLY wanted to make these but ran out of time this holiday season.  So next Christmas they are at the top of my list.  I sitll think they sound like a good chocolate cupcake and the have a wonderful frosting and ganache recipe I wanna try.

Peppermint Fudge Cupcake Jars -
Recipe by Our Best Bites
Makes approximately 8 jars or 12 Cupcakes

Cupcakes -
2/3 cup all-purpose flour
2 1/2 Tbs unsweetened cocoa powder
3/4 tsp baking powder
1/4 tsp salt
3 oz chocolate, chopped.  Use bittersweet, dark, or semi-sweet.
1/2 C + 3 Tbs real butter, cut into pieces
3/4 C plus 2 Tbs sugar
3 large eggs, at room temperature
1 tsp vanilla extract

8 8oz wide mouth mason jars (the short squatty kind)


Preheat oven to 350 degrees.  Place the chocolate and butter in a large heatproof bowl and microwave in 30 second intervals, stirring after each, until melted and smooth.   Set mixture aside and let cool 10-15 minutes.  In a separate bowl, whisk together the flour, cocoa powder, baking powder and salt.  Using a wooden spoon (don't use an electric mixer) stir the sugar into the chocolate mixture until combined.  Stir in the eggs one and a time, beating with your spoon until combined after each addition, and then beat in the vanilla.  Gently fold in the flour mixture just until no traces of flour remain; do not overmix.

Place the mason jars on a cookie sheet.  Divide the mixture evenly among the 8 jars (no need for greasing the jars) or 12 cupcake liners if you're going that route.  The jars should be about half full or a little less.  Bake until a toothpick inserted into the center of the jar comes out with only a few moist crumbs attached 22-25 minutes.   Remove from oven and carefully (with a pot-holder!) transfer jars to a cooling rack.  Let jars cool till at least close to room temperature before topping with ganache.

Peppermint Ganache -
4 oz semi-sweet chocolate chips
1/2 C heavy cream
1/4 tsp peppermint extract

Place chocolate chips in a bowl.  Heat cream in microwave until bubbles form around the outside.  Pour in bowl over chocolate chips and immediately cover bowl with plastic wrap.  Let sit for 5 minutes, add peppermint extract and then whisk until smooth.  Let cool un-covered until thickened slightly, almost like a thin pudding.

To assemble, pour 1 1/2-2 Tbs ganache over the top of each cupcake jar.  If desired, use a paring knife to first hollow out a well in the middle of the cake.  Tilt jars to distribute ganache evenly over the top of the cake and then let cool for the ganache to set.  If storing overnight, place lids and rings on jars and leave at room temperature.

Frosting -
Use this frosting recipe (or see my post), adding peppermint extract (in addition to the vanilla extract called for) at the end by 1/4 tsp to taste.  I prefer at least 1/2 tsp.  See instructions in the above post for creating a red and white striped look.  Pipe frosting on each jar, being careful to leave room for the lid.  If desired, sprinkle on some crushed candycanes and then screw on jar lids.
Storage:  Note that just because these are in jars does not mean they are shelf stable for extended periods of time.  Also, baked goods are always best fresh, that being said, here are a few storage options.

When fully made, store with lids on at room temp for a day or two.   If made up to the ganache step (before frosting) you can screw lids on and store in the fridge for 3-4 days, then frost right before gifting.  If you'd like to fully prepare them a day or two ahead of time, I would actually reverse the filling and topping.  Core out the center of the cupcakes and fill with frosting.  Place the "cap" of the cupcake back over the hole and then top the entire top with ganache and a sprinkling of candycane.  Store at room temp for 1-2 days or refrigerated for 3-4.

-- Give Me S'more Cupcakes --

I have seen S'more Cupcakes all over the Internet. 

And I wanted to make a fun end of Summer treat for the kids so...

Since we had left over big marshmallows, Hershey bars and graham crackers from our Summer S'more making I decided to whip up a batch.

I had just gotten a new tin full of A.M.A.Z.I.N.G. recipes from Amazon (check it out HERE).  Inside was a recipe that sounded very yummy and quick.  Let me just say it's one I am going to make A LOT!!

Give Me S'more Cupcakes --

2 c. graham cracker crumbs

1/3 c. sugar

1/3 c. mini semisweet chocolate chips

2 tsp. baking powder

3/4 c. milk

1 egg

24 milk chocolate candy kisses, unwrapped*

2 c. mini marshmallows*

Preheat oven to 350*.  Line 24 mini muffin cups with paper baking cups (I bought mine HERE).

Combine graham cracker crumbs, sugar, chocolate chips and baking powder in medium bowl.  Whisk milk and egg in small bowl; stir into crumb mixture until well blended.  Spoon batter into prepared muffin cups, filling about half full.  Press chocolate kiss into center of each cup.  Press 4 marshmallows into top of each cupcake around chocolate kiss.

Bake 10-12 minutes or until marshmallows are lightly browned.  Cool. 

ENJOY!!

*We used the Hershey bars and big marshmallows cut into four small pieces instead.  Doesn't look as pretty as the picture but sure tasted good:)

☼When Life Gives You Lemons...☼

...Make Pink Lemonade Cupcakes!!

I found a recipe in the "Keeping up Cookbook" for Lemonade Cake and decided to make cupcakes for my daughters Cupcake Birthday Party!!

Lucious Lemonade Layer Cake/Cupcakes:

1 1/3 c. sugar

6 Tbl butter, softened

zest of 1 lemon

3 Tbl thawed lemonade concentrate

2 tsp vanilla

2 eggs

2 egg whites

2 c. flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/4 c. buttermilk

Place sugar, butter, zest, lemonade and vanilla in mixer and mix until well blended.  Add eggs and egg whites one at a time, beating well after each addition.  In a separate bowl mix together dry ingredients.  Add dry ing. to batter alternating with buttermilk until all ing. and buttermilk are well blended.  Pour into two well -greased 9" round pans.  Bake @ 350* for 18-20 minutes.  Cool in pans for 10 minutes and remove to cooling rack.

If making cupcakes just place in cupcake liners in muffin pan and bake for about 12-14 minutes.  Remove promptly to cooling rack.

Frosting:

2 Tbl butter, softened

zest of 1 lemon

2 Tbl thawed lemonade concentrate

1/2 tsp vanilla

1 (8oz) pkg cream cheese, softened

3 1/2 c. powdered sugar

Mix together all ing. except powdered sugar and blend well.  Gradually add powdered sugar and beat at low speed untill blended.  Don't overbeat.  Frost cake or cupcakes:)

ENJOY!!

○Mini Cupcakes○

For Ellie's 6th Birthday we had a Cupcake Party!!  I found this FUN idea to make mini cupcakes to pass out.  Over at Confessions of a Cupcake Queen she made these as cupcake toppers.  She used mini confetti sprinkles and Mary Englebreit cherry sprinkles for the tops.

All I could find was these red pearls from Bake It Pretty website.  I still think they turned out ADORABLE!!  Wanna know how I made them??

Mini Reese's PB Cups!!!!!!;)

Yep...just unwrap, frost them, sprinkle on your favorite sprinkles and top with a "cherry" - LOL!!

I made a WONDERFUL cream cheese frosting that made them taste very YUMMY!  They were a hit at the party...

Cream Cheese Frosting:

1/2 c. (1 stick) unsalted butter, at room temperature

6 oz. cream cheese, at room temperature

1 tsp. vanilla extract

3 c. powdered sugar

Beat the butter, cream cheese and vanilla till smooth.  Add powdered sugar, mixing till smooth.  Beat for about 1 minute further to make light and fluffy.  You can add other flavors to this basic vanilla-flavor as well, such as cinnamon, lemon zest, orange zest and white chocolate - to name a few!

I found this recipe in a WONDERFUL cupcake kit I found from Amazon HERE!

~Peanut Butter & Jelly Cuppycakes~

My husbands Birthday was on Saturday! 

So after much debate over what kind of cake he wanted I finally hit the mark when I suggested these babies...

PB & J CUPCAKES --

The cake is very moist and flavorful and the PB frosting is to die for (we have some left over so we may just use it on our sandwiches;).  They were a huge hit that night at his party!!

Ingredients:
8 tablespoons unsalted butter, room temperature
1 cup granulated sugar
1 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1/2 cup sour cream
2 large eggs, room temperature
1 large egg yolk, room temperature
2 teaspoons vanilla extract
1 cup strawberry jelly ----> or really any favorite jelly!!
Peanut Butter Cream Cheese Frosting, recipe follows
Confetti pastel sprinkles, for garnish - I just used gold sugar that I found at Smith's

Directions::
Put an oven rack in the middle of the oven and preheat to 350 degrees F. Line a standard 12 cup muffin tin with cupcake liners.

In the bowl of a stand mixer, add the butter and sugar and beat until light and fluffy, about 3 to 4 minutes.

Meanwhile, in a medium bowl, whisk together the flour, baking powder, and salt.

Add the sour cream to the butter and sugar mixture and continue to beat until incorporated. Add the eggs and yolk, 1 at a time, beating until thoroughly mixed into the batter. Add in the vanilla and continue to mix. Slowly add the dry ingredients, in increments, and mix until combined.

Scoop the batter into the cupcake liners to fill 3/4 of the way. Put in the oven and bake until the cupcakes are a pale gold color and a cake tester comes out clean, about for 18 to 20 minutes. Remove the cupcakes from the oven and let cool in the tins for 5 minutes. Remove to a wire rack to cool completely before frosting and filling.

Meanwhile, fit a plain pastry tip to the bottom of a gallon-sized resealable plastic bag and fill with strawberry jelly. Once the cupcakes are cool, insert the tip far into the cupcake and slowly squeeze in about 1 tablespoon or so of jam. Be careful not to overfill the cupcakes or they will crumble and explode. Repeat with the remaining cupcakes. Frost the cupcakes with the Peanut Butter Cream Cheese Frosting using a pastry bag and a star tip. Sprinkle lightly with the confetti sprinkles, top with a little bit more jelly and serve.

Peanut Butter Cream Cheese Frosting:
1 (8-ounce) package cream cheese, room temperature
4 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
1 cup creamy peanut butter
1 1/2 cups confectioners' sugar
In a large bowl, add the cream cheese and butter. Beat until well combined, then add the vanilla and peanut butter and beat until well mixed. Slowly add the confectioners' sugar and beat until well incorporated.

{Red Velvet CUPCAKES}

I have been obsessed with CUPCAKES lately!  They are so fun to bake, create and EAT!!;)  So I whipped up a YUMMY batch of my infamous RED VELVET CAKE cupcakes for a friend of mine yesterday...

Go HERE for the recipe!!

Another WONDERFUL tool I used this time was a cupcake filler tube that attatched to my piping bag.  I got it along with a cupcake kit off of Amazon but I have read that you can use any narrow round tip to accomplish this.  Happy baking and let me know if you have ANY questions!

ENJOY!!

Chocolate Chip Cookie's With a TWIST!!

I have come across some A-M-A-Z-I-N-G chocolate chip cookie ideas lately and have been saving them in my drafts.  But since we are getting real close to having this baby I am running out of time to try out the recipes for myself.  So I will just post them for all of you to enjoy!!  I found the first two recipes over at The Idea Room's blog (LOVE her blog) and the last one was posted on Be Different Act Normal's blog a few weeks ago. 
Have FUN & ENJOY!!

Edible Chocolate Chip Cookie Bowls--

Ingredients
1/4 cup shortening
1/4 cup butter, softened
2/3 cup sugar
1 egg
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon baking powder
1 1/2 cups flour
1/4 cup miniature semisweet chocolate chips

Instructions
To make the cookie cups, beat together the shortening, butter, and sugar in a large bowl. Add the egg and vanilla extract, beating until combined.

In a separate bowl, sift together the salt, baking powder, and flour, then gradually stir them into the batter. Stir in the chocolate chips.

Divide the dough in half, shape each half into a flat disk, and wrap it in plastic. Chill the dough in the refrigerator for at least 2 hours.

Heat the oven to 375º. Turn two 12-cup muffin tins bottom side up and cover 10 of the cup bottoms with squares of aluminum foil (use every other cup so there's some space between them). Grease the foil with shortening and set it aside.

Unwrap 1 disk of dough, place it between 2 sheets of waxed paper, and roll it out to a 1/8-inch thickness. Cut out 4-inch circles of dough and place each one over a cup bottom, smoothing out any cracks. Repeat with the other disk, rerolling and reusing any scraps.

Bake the cookie cups for 10 to 12 minutes or until light brown. Let them cool for 10 minutes, then remove the foil and cookies together from the muffin pan. Peel off the foil and let the cups cool completely on a rack. Just before serving, fill each cookie cup with a scoop of ice cream. Makes 10.

Chocolate Chip Cookie Dough Cupcakes --

Yield: 24 cupcakes.  **Recipe courtesy of  Annie's Eats**
Ingredients:
For the cupcakes:
3 sticks unsalted butter, at room temperature
1½ cups light brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup milk
2 tsp. vanilla extract
1 cup chocolate chips (semisweet or bittersweet)

For the filling:
4 tbsp. unsalted butter, at room temperature
6 tbsp. light brown sugar, packed
1 cup plus 2 tbsp. all-purpose flour
7 oz. sweetened condensed milk
½ tsp. vanilla extract
¼ cup mini semisweet chocolate chips

For the frosting:
3 sticks unsalted butter, at room temperature
¾ cup light brown sugar, packed
3½ cups confectioners’ sugar
1 cup all-purpose flour
¾ tsp. salt
3 tbsp. milk
2½ tsp. vanilla extract

For decoration:
Tiny chocolate chip cookies
Mini chocolate chips

Directions:
To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners (24 total). In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla. Fold in the chocolate chips with a spatula.

Divide the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.

To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.

To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.

Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration.

Chocolate Chip Cookie S'mores --

Ingredients:
Canola oil
3 bananas
10 store-bought chocolate chip cookies (the larger the better)
1 cup graham cracker crumbs
1 cup small marshmallows
1 cup chocolate chips

Directions:
Preheat grill to medium-high heat. Brush grill with canola oil.
Cut the bananas in half, lengthwise and grill, skin side down just until warm. Remove warmed banana from the skin and cut again in half.

For assembly:
On a piece of aluminum foil, place 1 cookie. Top evenly with banana slices, marshmallows, chocolate chips, graham cracker crumbs and top with another cookie. Wrap foil around the sandwich and place on the grill until warmed through and melted.
**Recipe and Photo courtesy of Food Network**

(Somewhere Over the RaInBoW)

To help celebrate St. Patrick's Day we made festive RAINBOW cupcakes!

YUMMY!!

I have been seeing them around on other blogs and have been dying to try them out myself.  Even though they are a very LoOoOoNg process I LOVED the way they turned out!  I found a wonderful recipe to make your cake box mix taste good too.  We topped them with a delicious marshmallow frosting which gave it a fun cloudy look:)  And they tasted DE•LI•CIOUS!!!!!!!!!!

RAINBOW CUPCAKES:

1 white cake mix

1 sm. pkg instant pudding - vanilla

     (Tip -- you can use same recipe for any cake mix, just use chocolate pudding for chocolate cake)

8 oz. sour cream

4 eggs

1/2 c. water

1/2 c. oil

First mix together cake mix with pudding, then add remaining ingredients and beat well. 

Seperate batter evenly into 6 different bowls and add food coloring to get desired colors.  I just mixed till I got it bold enough....

Today I found this guideline or someone even suggested using gel dyes and it creates more vibrant colors ....

RAINBOW COLOR DROPS OF FOOD COLORING --
Purple 9 red and 6 blue drops
Blue 12 drops
Green 12 drops
Yellow 12 drops
Orange 12 yellow and 4 red drops
Red 18 drops

Than place about 1 tsp of each color batter into cupcake liners to fill 1/2 - 3/4 full.  I even saw someone do layers, which was just as cute:)  Bake 350* for 15 minutes.  Frost when cooled.

MARSHMALLOW FROSTING:
1 lb. butter - softened
2 jars marshmallow creme
1 lb. powdered sugar
2 tsp. vanilla
Beat all ingredients till fluffy!  I then put the frosting in a ziploc baggy, cut the tip and swirled frosting onto the cupcakes.  I would have used my frosting bag but I don't have a tip big enough, but the baggie worked just as good!

Here is another frosting recipe if you don't prefer marshmallow:)

COOL WHIP FROSTING:
2 sticks butter (1 cup) - softened
3/4 bag powdered sugar
1 tsp. vanilla
Mix together and slowly add milk to get desired thickness.  She adds about TBL at a time.  Than fold in a tub of Cool Whip.  I haven't tried this one so let me know if you do and I need to tweak the recipe!

♣HAPPY ST. PATRICK'S DAY♣

Another fun festive RAINBOW treat is fresh fruit served with YUMMY fruit dip --

My kids and husband devoured this creative snack and really thought it was fun.  Here is my fruit dip:

MARSHMALLOW FRUIT DIP:

1 8 oz. cream cheese - softened

1 jar marshmallow fluff

2 tsp. vanilla

Beat till creamy and fluffy.  Chill.  Serve with favorite fruit!

I came across this idea on another blog and she included fruit ideas and another version of fruit dip --

Red - Strawberries, apples, cherries, watermelon

Orange - Mandarin oranges, navel oranges, canteloupe

Yellow - Pineapple, banana, apples, pears, lemons

Green - Apples, pears, grapes, limes

Blue - Blueberries

Violet (Purple) - Plums, grapes, pears
Pot of Gold - Bananas
Clouds - Sm. Marshmallows

(I cut the apples and bananas over two hours before I served it and they weren't brown. How? Using a basting brush, spread lemon juice over the cut sides. EASY!!!)

FRUIT DIP:
8 oz. Cream Cheese (softened works best)

8 oz. Sour Cream

3/4 cup brown sugar

3 oz. package of instant vanilla pudding

1 teaspoon vanilla

Mix it all together. Chill in the fridge until you are ready to serve. And DEVOUR!!