Looking for a simple, yet beautiful platter of goodies to serve on Easter? Then this colorful platter of yumminess is what you need! Featuring Ojai Pixie Tangerines from Melissa’s Produce and lots of other delicious fruits from Melissa’s, this Spring Fruit Board is perfect for Easter and any other spring gatherings!
Spring Fruit Board Yield: 5-6 Prep Time: 30 min Total Time: 30 min
Ingredients: Fruit:
3-4 Ojai Pixie Tangerines, sliced 1 pound Red grapes 1⁄2 Watermelon, sliced 1⁄2 Pineapple peeled, cored and sliced 1⁄2 Cantaloupe, seeds removed and sliced
2 Kiwi’s, sliced 1 Kiwi cut in half 1 Mango, sliced into chunks 1 cup Strawberries 1 cup Raspberries 1 cup Blueberries 1 cup Blackberries Lemon juice optional
Dips 1⁄2 cup Whip Cream 1⁄2 cup Honey
Instructions: Layout the boards, and bowls. Fill the small bowls with the whip cream and honey. Place the 2 small bowls around the edge of the board. Position the fruit Place the Ojai Pixie Tangerines in a line across the board. Position the grapes on the board. Add the sliced watermelon, pineapple, and cantaloupe on the board. Fill in the spaces with the kiwi, mango, and strawberries. In a small bowl add the blueberries, blackberries, and raspberries. Toss to combine. Add the berry mixture on the board. Garnish with mint and small floral pieces.
Ok so HOW cute are these Jack Skellington cheesecakes? Halloweentown’s beloved pumpkin king, is turned into a delicious Nightmare Before Christmas Cheesecake! Perfect to serve during spooky season, any Nightmare Before Christmas fan will get a kick out of these!
Makes 12 mini cheesecakes
Jack Fondant Piece
1 4 oz white fondant 1 black edible marker 1-2 inch circle fondant cutter Cornstarch
Directions Follow directions on the back of the package to roll out the fondant. Cut out 12 circles and place onto a cookie sheet overnight. The next day, use the edible marker to draw on Jack Skellingtons face and set aside.
Crust Ingredients
1 package of oreo cookies, creme filling removed and finely crushed, 3 tablespoons of sugar 1⁄2 cup of butter, melted
Sally Cheesecake
2 – 8oz cream cheese, softened 2⁄3 cup sugar 1⁄4 cup sour cream 2 teaspoons of pure vanilla extract
2 large eggs Teal, Pink, Neon Yellow and Black gel food coloring , Halloween sprinkles
Topping Fresh whipped cream
Directions Preheat oven to 325 degrees and line the cupcake/muffin pan with the cupcake liners.
Using a medium bowl, whisk the oreo cookies, sugar and melted butter until a wet sandlike mixture forms.
Scoop 1 1⁄2 tablespoons of chocolate cookie crust into the cupcake liners and press into an even bottom using a flat bottom glass or measuring cup.
Bake the crust in the preheated oven for 5 minutes. Remove and allow to cool completely.
Preheat the oven to 350.
Using a large bowl, beat the cream cheese and sugar until combined and smooth. Beat in the sour cream and vanilla until combined and smooth.
One egg at a time, beat until combined.
Divide the batter into four bowls,
Starting with the yellow, add in 1 tablespoon of the cheesecake batter into the crust.
Add in 1 tablespoon of the pink batter on top of the yellow batter.
Add in 1 tablespoon of the teal batter on top of the pink.
Add in 1 teaspoon of the black batter on top.
Use a toothpick and swirl the batter together.
Place into the oven and bake for 25-35 minutes or until the center is set!
Remove and allow to cool on the counter until room temp before moving to the fridge overnight.
Top with fresh whipped cream and halloween sprinkles and place a Jack fondant piece in the center of the whipped cream.
“My skull’s so full, it’s tearing me apart.” — Jack Skellington
It’s all just a bunch of Hocus Pocus! These Halloween Bunt Cakes are the perfect treat to enjoy during the spooky season. Please park all brooms at the door for this Spooktacular Halloween treat!
Makes 12 Halloween Bunt Cakes Orange Fondant Bow and Black Ear Ingredients
1 – 4oz package Orange and Black Fondant (Found at Hobby Lobby)
1 Wilton Bow silicone mat 1 1⁄2 inch circle fondant cutter 1 Cup powdered sugar
1 small paint brush Cutting board
Directions
Lightly dust a cutting board with powdered sugar.
Using your hands, knead the orange fondant until it is soft and easy to mold.
Take the paint brush and dip it into powdered sugar.
Place the wilton silicone mat onto the cutting board and using the paint brush, lightly dust the small bow mold. This helps keep the fondant from sticking to the mold.
Pinch off about 1 1⁄2 tsp of orange fondant and push it into the bow mold. Allow it to set for 5 minutes before carefully removing from the mold. Place onto the cutting board and continue making 11 more bows. Allow the bows to sit overnight.
Dust the cutting board again with a little bit of powdered sugar. Knead the black fondant until it is soft and easy to roll out.
Once you roll the fondant out to 1⁄4 inch thickness and using the circle fondant cutter, cut out 24 circles and place them aside to sit out overnight.
Chocolate mini bundt cakes Ingredients
1 triple chocolate fudge cake mix
1 1⁄4 Cup whole milk 3 large eggs
1⁄2 Cup unsalted sweet cream butter, softened
1 mini bundt pan 1 large disposable piping bag
Chocolate Frosting
1 Cup unsalted sweet cream butter, softened
3 Cups powdered sugar 3⁄4 Cup Hershey Dark Cocoa powder 2 teaspoons pure vanilla extract
4 tablespoons heavy whipping cream 1 8 oz tub of pre-made vanilla frosting
Neon Green gel food coloring Neon Green cake sprinkles 1 large piping bag with star tip 1 large disposable piping bag
Directions Preheat oven to 350 degrees and spray the mini bundt pan with pam baking spray.
Using a medium bowl and hand mixer, beat the cake mix, eggs, milk and butter until combined and smooth.
Spoon some of the batter into the piping bag and cut the tip off.
Fill the cavities in the bundt pan about 3⁄4 way full.
Bake in the oven for about 15-20 minutes or until a toothpick comes out clean.
Allow to cool before removing them and baking 6 more mini bundt pans.
Once all 12 bundt cakes have been made, place them onto a wire rack over a cookie sheet or old papers.
Using a standing mixer, beat the butter, powdered sugar, cocoa powder, vanilla extract, and heavy whipping cream.
Beat on medium speed until combined, smooth and holds a peak. Scoop the chocolate frosting into the piping bag with star tip and set aside.
Remove the lid and film from the frosting container and place into the microwave and heat for 15-20 seconds to soften the frosting.
Once the frosting is lava like, mix in a few drops of the neon green gel food coloring. Pour the frosting into the disposable piping bag and cut the tip off.
Pipe drips of the green frosting around the top of the cake so that the frosting flows down the sides of the cake.
Sprinkle some of the green cake sprinkles onto the cake.
Allow the green frosting to harden slightly
Pipe a dollop of chocolate frosting in the center of the bundt cake
Place the orange bow in the center of the chocolate frosting and place two black circles on the sides of the cupcakes for ‘ears’
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