Candy Corn JELL-O Mini Desserts

Candy Corn JELL-O Mini Desserts

Candy Corn Jell-O Mini Desserts!  Aren’t these the cutest?  The inspiration for these was a pin on Pinterest.  It featured a mini dessert which resembled candy corn in a shot glass.  When I saw it, the little mini flare dessert glasses in the cupboard came to mind.  These make any little dessert special!  The shape of these mimic the candy corn better, too, right?  (We are an affiliate of Amazon and will receive a small percentage of any sale from this link.  Thank you for supporting this website!)

Candy Corn Jell-O Mini Desserts on


The grandkids love Jell-O and I knew they would love these, especially when presented like this!


This is such an easy mini dessert!





Candy Corn Jell-O Mini Desserts

  • 1 (4-serving) box Orange Jell-O Candy Corn Jell-O Mini Desserts on
  • 1 (4-serving) box Lemon Jell-O
  • Water
  • 1 cup Heavy Whipping Cream
  • 2-1/2 Tblsp. Powdered Sugar
  • 1-1/2 Tblsp. Meringue Powder
  • 1/2 tsp. Vanilla Extract



First, prepare the Lemon Jell-O following the directions on the package.  (I used 3/4 cup of cold water instead of the 1 cup, thinking that the lemon layer would be a little firmer.  Don’t know if it really was necessary!  Lol!)  Then, ladle the prepared Jell-O into the mini flare dessert glasses, filling up the lower half of the glass.  *Place these in the refrigerator to set for 20 – 30 minutes.  You want these to be firm so there will be a distinct edge separating the two colors.

Then, prepare the Orange Jell-O following the directions on the package.  Place the orange Jell-O in the fridge for a few minutes to cool before pouring on top of the lemon layer.  Place back in the fridge to set before topping with the whipped cream topping recipe below, or if you would rather, top with Cool Whip or Reddi-wip.  The whipped cream below is stabilized with Meringue Powder and won’t weep.  You can make it a day ahead and it will stay perfectly!  (We are an affiliate of Amazon and will receive a small percentage of any sale from this link.  Thank you for supporting this website!)

Candy Corn Jell-O Mini Desserts on










Stabilized Whipped Cream

Chill a medium-sized mixing bowl and mixer beaters in the freezer for 20 minutes or so.  Pour 1 cup of the heavy whipping cream into the bowl.  Add the 2-1/2 tablespoons of the powdered sugar and beat until thickened.

Mix in the 1-1/2 tablespoons of the Meringue Powder and 1/2 teaspoon of vanilla.  Whip until stiff peaks form.Candy Corn JELL-O Mini Desserts on

Place in a large pastry tube fitted with a large round tip.  Pipe on the top of the set orange Jell-O and top with a kernel of candy corn.

Candy Corn Jell-O Mini Desserts on

*My tip for you here – use a plastic refrigerator bin to corral mini dessert glasses.   The sides are taller than a sheet pan and keep them from tipping.   It’s much easier to place them in, and take them out of, the refrigerator!

Place silicone potholders in the bottom of the bins.  These grab the base of the glass and keep them from sliding around.  (Ever had unset Jell-O tip over in the fridge?  Not a pretty thing!)  I’m not sure if the spongy silicone potholders would work for this but the firmer ones work great.  (We are an affiliate of Amazon and will receive a small percentage of any sale from these links.  Thank you for supporting this website!)


Check out these other Jell-O mini desserts► Strawberry Jell-O Parfait Mini Desserts – 4th of July Firecracker Mini DessertsEasy St. Patrick’s Day Mini Dessert – Apricot Peach Mini Dessert – 

Another Jell-O mini dessert!  Your family is gonna love these “Candy Corn Jell-O Mini Desserts!”


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How To Make Lavender Macarons With Blueberry Buttercream

How To Make Lavender Macarons With Blueberry Buttercream

   How to make Lavender Macarons with Blueberry Buttercream Filling, doesn’t that sound good?  I have made these lavender macarons before but filled them with buttercream.  As I was making the lavender wand last week, my mind started wandering and I considered other things to do with the lavender.   Remembering the lavender macarons, I decided to make them again but use blueberries with them.  Lavender and blueberries complement each other nicely.

How To Make Lavender Macarons With Blueberry Buttercream on

   A pin on Pinterest caught my eye.  Ashley at made lemon cupcakes with blueberry buttercream frosting.  The frosting looked so delicious, I decided to use her recipe for the frosting to fill the macarons.  Obviously, these macarons did not need a large amount of frosting.  So, I simply cut her recipe in half.

The complete instructions for these gorgeous cookies follow.

Lavender Macarons

3/4 cup ground almonds

1 cup powdered sugar

2 extra large egg whites

1/4 cup lavender sugar *Recipe below

violet food coloring

1 tsp dried lavender**

1 pinch cream of tartar


**Dried food grade lavender ◄can be purchased through this link at Amazon if you don’t have any in your garden.  (We are an affiliate of Amazon and will receive a small percentage of the sale at no cost to you.  Thanks for supporting this website.)

*How To Make Lavender Sugar

2 cups white sugar                                                     How To Make Lavender Macarons With Blueberry Buttercream on

1 Tblsp. dried lavender

   Place the dried lavender in a blender and blend for a few seconds to release the oils.  Add the sugar and blend for a few more seconds.

 Store in a glass container.

   Allow the lavender to infuse flavor into the sugar for two weeks.

    Place the almond flour and the powdered sugar in a food processor.  

(I used the Cuisinart mini processor for this.  I love this little processor for small jobs.)  Process for about 20 seconds.  (You can find one of these at this link.  We are an Amazon affiliate and will receive a small percentage of a sale at no cost to you.  Thanks for supporting this site.)

How To Make Lavender Macarons With Blueberry Buttercream on 

   Sift into a bowl.  This will take a little while.  There will be some of the almond flour that will not sift through the sifter.  See picture below. Throw this away.

How To Make Lavender Macarons With Blueberry Buttercream on 

   Line a baking sheet with parchment paper or have the non-stick silicone macaron pan ready.

How to Make Lavender Macarons with Blueberry Buttercream on


   Using a stand mixer, place the egg whites in


the bowl and whip with the whisk attachment

until the eggs are opaque and foamy.


   Add the cream of tartar and increase the speed to medium-high.

 Beat until the egg whites are white and hold a soft peak. 

How To Make Lavender Macarons With Blueberry Buttercream on 

   Beat slowly and very gradually sprinkle the lavender sugar over the egg whites.  Continue beating until the sugar is combined, the peaks are stiff, and the egg whites are glossy.   This should take about a minute. Add enough violet food coloring to make a lavender color and beat to blend in the color.  Don’t over beat.

      With a spatula, gently fold about a third of the

How To Make Lavender Macarons With Blueberry Buttercream on MyHumbleHomeandGarden.comsifted dry mixture into the beaten egg whites until the dry ingredients are combined.  Repeat the process with a third more of the dry ingredients and repeat once more until all of the dry ingredients are folded into the egg mixture.

    It will look like the picture below before it gradually all comes together and then will look more like cake batter.

How To Make Lavender Macarons With Blueberry Buttercream on

    You will know it is ready when it flows ribbon-like from the spatula.  (The first time I experienced this, I have to admit, I was excited!)

   Transfer the batter to the pastry bag fitted with a 1/2-inch plain tip.  Pipe circles onto the prepared baking sheet.

   Tap the baking sheets firmly on the counter to release air bubbles.  Using a toothpick, quickly pierce any bubbles to pop them.  

   Sprinkle a little of the dried lavender on half of the piped macarons.

   Leave the piped macarons on the counter to dry for one-half hour.  

 Then preheat the oven to 325°. 

    Let the oven heat for another half hour.  The tops of the macarons will be dry.

   Bake in the preheated oven for 10-15 minutes.  The bottoms should be dry.   Remove from the oven and cool for 10 minutes on a rack.  (I slid the silicone pan off the cookie sheet and onto the cooling rack.) Carefully peel the cookies from the parchment paper or the silicone pan and let cool completely.

Fresh Blueberry Buttercream Frosting

3/4 cup blueberries, fresh or frozen, (If using frozen, don’t thaw.)

1 Tblsp. lemon juice

1 stick unsalted  butter, very soft

1/4 tsp. salt

1 – 3/4 cups confectioners’ sugar (more if needed), sifted

1/2 Tblsp. heavy cream (more if needed)

   Combine blueberries and lemon juice in a small saucepan and bring just to a boil.  Turn heat down to low and simmer, stirring constantly smashing the blueberries smooth.  Simmer about 10 minutes until a thick, deep, dark blueberry reduction is made.

How To Make Lavender Macarons With Blueberry Buttercream on

Remove from the heat.  Using a fine mesh strainer, push the puree through the strainer, leaving the skins and large chunks in the strainer.

Allow the mixture to completely cool.

After the blueberry puree has cooled, place the butter in a large bowl.  Using a mixer, beat the butter on medium-high until smooth.  Scrape the sides as needed.How To Make Lavender Macarons With Blueberry Buttercream on

Add 2 tablespoons of the puree (the blueberry reduction will make just about 2 tablespoons.) and beat for about one minute until combined.

How To Make Lavender Macarons With Blueberry Buttercream on

Add about half of the confectioners’ sugar and beat on low speed.  Then, add the other half and mix on low again.How To Make Lavender Macarons With Blueberry Buttercream on

Add the cream and salt and beat on high for 2 full minutes.  

The frosting should be thick and fluffy.

How To Make Lavender Macarons With Blueberry Buttercream on   Transfer the frosting to a pastry bag with a decorative tip.  Pipe frosting on the flat side of one of the plain macaron discs and add one of the discs with the dried lavender sprinkle on top of the frosting.How To Make Lavender Macarons With Blueberry Buttercream on

Lavender macarons with blueberry buttercream frosting – these are really tasty and how pretty?

Linking with Friday Feature Linky Party on “Oh My Heartsie Girl”.How To Make Lavender Macarons With Blueberry Buttercream on

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Frosted Animal Cookie Mini Cheesecakes

Frosted Animal Cookie Mini Cheesecakes

Frosted Animal Cookie Mini Cheesecakes seemed the perfect dessert for Emily’s birthday celebration.  She had sent me a picture and recipe for a “frosted animal cookie cheesecake” awhile back.  Frankly, it was not pretty.  In fact, it looked like a mess.  The concept was not a bad one but the implementation of it was not good.

I responded to her post,  “That does not even look appetizing.”

A few weeks later, she sent a picture of another “frosted animals cookie cheesecake”, which was well done and looked quite pretty.  Alright, at this point, I realized Emily wanted a “frosted animal cookie cheesecake”.

Frosted Animal Cookie Mini Cheesecakes on

Don’t you love those cookies?  They are just shortbread cookies with pink or white icing and sprinkles but I have to admit I really like them myself.  Remember the shortbread cookies I made earlier?  The family loved those cookies as simple as they are.  Maybe I need to make those again, only smaller and add icing and sprinkles to create a homemade version.Frosted Animal Cookie Mini Cheesecakes on

Anyway, the idea of a cheesecake made from those iced cookies actually seemed a little over the top and would almost assuredly be bordering on sugar overload!  My thought was mini cheesecakes would be perfect while a whole piece of cheesecake would be a bit overwhelming.  Mini desserts are such a great idea because you can enjoy the taste in a small dose without over indulging.

I did a little research to figure out how these cookies were used exactly.  The cookie crumbs, of course, were used for the crust.  Some of the cookies were coarsely chopped and added to the top of the baked crust.  Additional crumbs were added to the batter just before pouring into the pan.Frosted Animal Cookie Mini Cheesecakes on

With that information and my favorite base recipe for mini cheesecakes, this recipe was created.


Frosted Animals Cookie Mini Cheesecakes

Preheat oven to 325°


1- 1/2 cup Frosted Animal Cookie crumbs

3 Tblsp. melted butter

   Combine the cookie crumbs and butter in a small bowl.

Lightly coat the tins with non-stick cooking spray.  Combine the cookie crumbs and the melted butter in a small glass bowl.  Put 1-1/2 teaspoons of the mixture into each of 18 little tins.   Press down firmly with a wooden mini tart shaper, or a shot glass works well, too.


Bake the little crusts for about 10 minutes in the 325° oven.  

Tip** Place a sheet pan on the rack underneath the mini cheesecake pan.  Butter does tend to leak out of the bottoms, which could create a smoky mess on your oven floor.

Remove and cool on a baking rack while you prepare the cheesecake.

►Turn the oven down to 300°.

Tip*** Forgot to set the block of cream cheese out to soften?   Don’t worry!  To soften cream cheese, completely unwrap the package of cream cheese and place in a glass bowl.   Microwave on high for 10 seconds just until softened.

Cheesecake Filling

2 – (8-ounce) blocks of softened Cream Cheese

1/2 cup sugar

2 eggs

1 pinch of salt

1/4 cup of heavy cream

1-1/2 tsp. vanilla extract

1 cup chopped frosted animal cookies, dividedFrosted Animal Cookie Mini Cheesecakes on

   In a mixing bowl, beat the cream cheese until smooth and creamy.  Add the sugar and the salt, and completely mix.  Frosted Animal Cookie Mini Cheesecakes

    Add the eggs, one at a time, mixing well after each addition.  Mix in the heavy cream and the vanilla.Frosted Animal Cookie Mini Cheesecakes on

    Fold in 1/2 cup of the chopped animal cookies.  Stir just until combined so the color from the sprinkles doesn’t bleed into the batter too much.Frosted Animal Cookie Mini Cheesecakes on

    Divide the remaining 1/2 cup of the chopped animals cookies and sprinkle on top of the crusts in the mini cheesecake cups.

     Pour the batter on top of the crusts and fill almost to the top.

Bake for 20 minutes in a 300° oven.

 Remove from the oven and cool on wire baking rack.

Remove each from the pan and place in a covered platter or dish.  Chill for at least two hours.

These mini cheesecake pans make such cute little desserts and they work perfectly!  Two of these pans were used for this recipe but only 18 of the cups were needed.  (If you purchase from this Amazon affiliate link, we will receive a small percentage of the sale at no cost to you.  Thanks for supporting our website!)Frosted Animal Cookie Mini Cheesecakes on

   When the little cheesecakes have cooled for at least 2 hours or overnight, make the white chocolate ganache.


White Chocolate Ganache

3/4 cup white chocolate chips.

1/4 cup heavy whipping cream

Pink gel icing color


Whipped Cream

1/2 cup heavy whipping cream

4 Tblsp. powdered sugar

1/2 tsp. vanilla extract


    Place the white chocolate chips in a small heatproof glass bowl. In a small saucepan, heat the heavy cream until it just begins to come to a boil.  (You can also heat the cream in the microwave. Bring the chocolate just to a boil but watch carefully!)

   Pour the hot cream over the white chocolate chips in the glass bowl and allow to sit for a minute.  Whisk until smooth.  Add some of the pink gel food coloring to desired depth of color.

   Spoon the ganache over the mini cheesecakes and spread evenly over the tops before serving.Frosted Animal Cookie Mini Cheesecakes on

Whipped Cream:

   In a medium bowl, combine the whipping cream, powdered sugar, and the vanilla extract.  Whip on high until stiff peaks form.  Pipe onto the tops of the mini cheesecakes and garnish with frosted animal cookies and additional sprinkles.

So, I was wrong.  These were really tasty!  My fear of them being almost unbearably sweet was for naught.  These just might be one of my favorite mini desserts!

Frosted Animal Cookie Mini Cheesecakes on

These look really appetizing, too, don’t they?  After all, you eat with your eyes first!  Presentation is everything!  Frosted Animals Cookie Mini Cheesecakes, aren’t they adorable?

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Easy St. Patrick’s Day Dessert Idea

Easy St. Patrick’s Day Dessert Idea

Easy St. Patrick’s Day Dessert Idea

March 19, 2017

   This Easy St. Patrick’s Day Dessert Idea was born out of desperation for a quick and easy dessert to impress the grandkids!  Isn’t it funny that a simple box of lime green Jell-O and a few extra ingredients could impress some adorable grandkids?

   When the grandkids come over, I like to have something special for them.  It doesn’t always happen but hopefully, they fondly remember the times it does.  Doesn’t everyone love these little mini dessert glasses?

    I wanted a green dessert for St. Patrick’s Day, and of course, lime Jell-O came to mind.  A bowl full of lime Jell-O just was not festive enough.  Pistachio pudding was in the pantry but I decided to use some Cool-Whip.   The thought was to add some green food coloring to make the Cool-Whip a pastel green color, too.

    When I opened the cabinet, I noticed the Creme de Menthe.  Hmmm…  Wonder how some mint flavoring in the Cool Whip would taste?  A plan was born.   This is the resulting recipe.

St. Patrick’s Day Mini Dessert

1 – 6-ounce pkg. of Jell-O Lime Gelatin

2 cups Boiling Water

1 – 1/2 cups Cold Water

1 tsp. Creme de Menthe

1 – 8-ounce container Cool Whip

Green food coloring

1/2 tsp. Vanilla extract

   Dissolve the gelatin in the boiling water.  Stir until the gelatin is completely dissolved.  Add the 1 – 1/2 cups of cold water to the gelatin mixture and stir well.

   Remove one cup of the liquid gelatin and add one teaspoon of the Creme de Menthe to the one cup of gelatin.  (You could add more, if you like, or completely omit this.)  Refrigerate the cup of gelatin until it is thickened but not set.

    Pour the remaining gelatin into an 8″ X 8″ baking pan lined with non-stick aluminum foil.  (It will be much easier to lift out the set gelatin.)

    Chill this until the gelatin is firm.  (In the fridge, it wasn’t firming up fast enough for me.  So, I placed it in the freezer for a few more minutes.)

    When it was firm enough to cut with a knife and hold its shape, the aluminum foil was lifted out of the pan.  A sharp knife was used to cut the gelatin into little cubes.


   Place 1/2 of the 8-ounce tub of Cool-Whip in a mixing bowl, and by hand, beat in the one cup of thickened gelatin.  It will be a pale mint color.  Add a few drops of green food coloring to make it a little brighter, if you like.

    Spoon the Cool-Whip gelatin mixture into 8 – mini dessert dishes.  Chill, while the gelatin in the square pan is firming.

 *  I found the perfect set-up for chilling these!  This plastic refrigerator bin, which I found at the Tuesday Morning store, is perfect for this.  Notice, in the bottom I placed two silicone potholders.  The glasses have a tendency to slide on most trays.  The silicone holds them perfectly and the edges of the plastic bin are high enough to contain them nicely!


   Divide the Jell-O cubes between the eight dessert dishes, placing them on top of the Cool-Whip gelatin mixture.  At this point, you will begin to see how pretty these really are!

   Add 1/2 tsp. of Vanilla to the remaining topping.  It freshens it up a bit and tastes a little less store-bought.  Top each of the desserts with a dollop of the whipped topping.  I used a pastry bag, fitted with a large round tip, to do this.

    The little glass dessert dishes were, as always, a hit!   Although we have several different styles of these little dishes, the round mini cocktail dishes reminded me of the Leprechaun’s pot of gold.  The little chocolate-filled gold coins I had picked up at Hobby Lobby were the perfect added touch.

     Isn’t it funny to see a brawny man with these petite dishes and the tiny spoons?  I have to admit, it really amuses me to see the dichotomy!  Is it just me or do you get a kick out of that, too?

    Although they really liked the Irish stew, the Sophie and Aidan couldn’t wait to have dessert!  They both loved it and Aidan kept saying, “I really like these little dishes, too.”

    Imagine all of the fruit flavors that could be substituted for this little recipe!  They look so festive!   Yes, I will use this again with a different flavor.  This little ‘Easy St. Patrick’s Day Dessert Idea’ was really light, fresh, and tasty!  

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Chocolate Covered Cherries Are Easy To Make!

Chocolate Covered Cherries Are Easy To Make!

Chocolate Covered Cherries Are Easy To Make!

January 6, 2017

   Before I ever realized that Chocolate Covered Cherries Are Easy To Make, I loved them!  Who could believe that the sweet liquid surrounding the cherry in that shell of chocolate could be made at home?  Who even knew what that sweet liquid was?


   Each year at Christmas, our school bus driver, Zola, would give us each a box of chocolate covered cherries as we walked off the bus for winter break.  Those are my first memories of chocolate covered cherries.

    We lived ten miles out of town and back a quarter of a mile private drive.  My mother would leave for work before the four of us had to catch the bus.  Zola knew this and a few times, she blew the horn and waited for us!  We would run like crazy down that quarter of a mile and pile into the bus.  We never missed the bus!  What a great bus driver she was and what a great treat those cherries were!   

   A few years ago, a fellow employee, at the bank where I worked, told me she and her mother would make chocolate covered cherries every Christmas.  What?  She had my attention!

   Am I the only one who thought those were made by some companies that had highly guarded secrets and special equipment to make these tasty morsels?  Did you also think that the liquid was probably injected into those chocolate shells with some special syringe?

    Anyway, I asked for the recipe and she shared it gladly.   Her recipe, below, included paraffin to melt together with the chocolate, making the chocolate firmer and shinier, which can be omitted if that bothers you.  


Chocolate Covered Cherries

10 oz. Maraschino Cherries with Stems – drained (24 cherries)          
3 Tblsp. Melted Butter
2 Tblsp. Light Corn Syrup
2 Tblsp. Half and Half
2-1/2 cups Powdered Sugar
2 cups Chocolate Chips 
*1 cup White Chocolate Chips (to drizzle over the chocolate covered cherries, if desired.)

1/2 Bar of Paraffin

Remove the cherries from the jar, dab with paper towels and set on paper towels to continue drying.  

Meanwhile, stir the butter, corn syrup, half-and-half, and powdered sugar into a dough.  

Place in the freezer for a few minutes.  (Put back in the freezer if necessary to firm up for making a ball.)

Take about a teaspoon of the dough and form it into a ball.  Use extra powdered sugar to keep the dough from sticking to your hands.


    The secret to doing this is to keep the dough cold and moving.  Quickly, shape the ball and flatten.  When the dough sits on your hands too long, it warms and begins to stick to your hands.  


Smash the ball into a flat round and press around and completely cover the cherry. 

Place covered cherries on wax paper lined sheet pan.  

Place the dough-wrapped cherries into the freezer for 1-hour.

Meanwhile, melt the chocolate and paraffin over a double boiler. 


Holding the stems, dip the dough wrapped cherries into the melted chocolate.

Tip – After dipping, hold the dipped cherry for a minute, which allows the chocolate to harden and will result in less puddling when you set the cherry on the wax paper.

 Place on sheet pan lined with wax paper.

*Refrigerate the chocolate covered cherries for 20 minutes.

If desired, carefully drizzle melted white chocolate over the chocolate covered cherries.

 Store in the refrigerator and serve cold.  
These can also be frozen for longer storage. 


   The recipe says that the inside around the cherry will liquefy and be best in a few days or a week or so.  Right!  Like these won’t be gone in a flash!  Unfortunately, my family will never know if this is true…

   Hopefully, they last overnight because my plan is to use some of them to decorate a birthday cake for Sophia.   Don’t you love those ‘drip’ cakes all over Pinterest now?  Well, my plan is to make one of those with chocolate ganache drips of course.  Just imagine these chocolate cherries on top!

   Sophia is going to be delighted.

   Maybe these will inspire you to make some of your own!  Wouldn’t these be great for Valentine’s Day?  Yes, and they would be even more special because they are homemade.  These Chocolate Covered Cherries Are Easy To Make!



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