Mini Desserts

To celebrate the mamas, our playgroup hosted a mother's day of pampering last weekend. Complete with massages, hand treatments, lip treatments, delicious appetizers (made by an amazing mama) and sweet mini desserts. I was privileged enough to be the one to cater the desserts and let me tell you, I had the best time doing so. Being creative in the kitchen is an addiction of mine. lol Mostly I love to make food that makes people smile, smile because they're so excited to eat the scrumptious food in front of them!

Since there were so many people who asked for the recipes, I thought I'd share them here. Enjoy!

Please excuse these photos. Most were taken in haste.

Berry Cream Cheese Cups

sliced strawberries

raspberries

blueberries

Place berries together in a bowl and add enough sugar to sweeten.

8 oz. cream cheese, softened

1/2 c. sugar

1/2 tsp. vanilla

Mix together with an electric mixer. Add 1 egg white, beating on low for about 2 minutes.

Place Phillo shells in a mini muffin pan. Fill with cream cheese mixture.

Bake in a 350 degree oven for 15 to 20 minutes.

Cool completely, top with fresh berries. Keep in refrigerator.

The recipe was found at foodnetwork.com only I can't seem to find the original there.

Chocolate Trifles

1 box brownies, cooked in a 9x9" pan and cut into small squares

1 large box instant chocolate pudding, follow package directions to make

12 oz. Cool Whip, thawed

6 Twix candy bars, chopped

3 oz. chocolate, chopped or shaved

Layer 1/2 of the brownies, 1/2 pudding, 1/2 Cool Whip, all the Twix bars in a medium size bowl.

Then repeat using the rest of the ingredients. Top with chopped or shaved chocolate.

Refrigerate at least 2 hours before serving.

Chocolate Covered Strawberries

8 oz. chocolate pieces, dark, milk, or semi-sweet, whatever you prefer

20 strawberries with stems, washed and completely dried (water in the melted chocolate with make it dry out)

Place chocolate in a small Pyrex (heat safe) glass bowl.

Fill a small saucepan with a couple inches of water and bring to a boil.

Remove from heat and immediately place the Pyrex bowl on top of saucepan to melt chocolate.

Stir until all the chocolate is melted and smooth.

Dip strawberries in melted chocolate to cover and place on wax or parchment paper on a baking sheet.

Once all the strawberries have been covered place baking sheet in freezer for a few minutes to harden chocolate. Remove from freezer, transfer to a plate or serving tray. Keep in refrigerator until ready to serve.

Last but not least, my fave!

Pineapple Coconut Cupcakes

yellow cake mix

1 can crushed pineapple with juice

3.4 oz. vanilla instant pudding mix

1/4 c. oil

3 eggs

Place paper liners in a mini muffin pan, set aside. Mix all ingredients together using an electric mixer.

Fill prepared muffin cups 2/3 of the way full. If using a dark nonstick pan use a 325 degree oven, for regular pans 350 degrees. Bake for about 10 - 12 minutes, they're done with they just start to turn light brown on top. Remove from pan and cool completely.

Homemade Buttercream

3 c. powdered sugar

1 c. butter

1 tsp. vanilla

1 to 2 T. whipping cream

Mix butter and sugar on low until well blended, increase speed to medium and beat 3 minutes.

Add vanilla and cream, beating on medium for 1 minute.

Top with shredded coconut

Recipe found at MakeHappy.

Thanks for stopping by, happy baking!