With Easter just around the corner, you don’t need the holiday to use jellybeans as an ingredient or decoration for your sweet treat creations. Keep in mind that kids aren’t the only ones that get a kick out of these colorfully sweet confections. From experimenting with the exotic flavors of Jelly Bellys to focusing on one flavor (like hot cinnamon) – there are plenty of ways to add a little pizzazz to your desserts, including the ones listed below:

Jellybean Rice Krispy Treats

These iconic chewy cereal bars usually contain Rice Krispies, but any crispy rice cereal will do. In a large microwave bowl, combine three tablespoons of butter and one 1-ounce package of marshmallows. Cook on high power for 3 minutes – stirring halfway during cooking time. Stir the mixture until smooth, and then add 5 cups of crispy rice cereal and 1-½ cups of assorted jellybeans. Stir until coated. Press the mixture into a buttered 13×9 pan. Cut into squares.

Biscotti with Jellybeans

Using jellybeans in a biscotti recipe isn’t something you see all the time, but some people will add the chewy sweets to their usual ingredient list. When your biscotti dough is very soft and sticky, add in a 13-ounce bag of assorted jellybeans.

Jellybean Cake

While some people choose to top their frosting with jellybeans to make a decorative exterior for their favorite cake recipes, others will insert jellybeans into the batter of their cake, which adds a chewy, sweet surprise in each slice. Browse the Internet for recipes, which include Jellybean Confetti Cake and Easter Angel Cake.

Sugary Nests for Jellybeans

Want to spice up the presentation of Easter jellybeans? Combine the crunchiness of Chinese noodles with melted marshmallows to create an attractive nest for your sweets. All you need is 2 cups of miniature marshmallows, ¼ cup of butter, and 4 cups of chow mein noodles. Melt the butter and marshmallows together in a saucepan over medium heat. Stir the mixture until everything has melted. Add in the chow mein noodles and stir well to coat with the buttery marshmallows. Grease your fingers and press the mixture into the bottom and sides of a prepared 12-cup muffin tin. Refrigerate until firm.

Jellybeans for Decoration

Using jellybeans as a decoration is a popular Easter dessert technique for cupcakes. Use the shape of the jellybeans to create the ears and nose of a sweet rabbit face, while using licorice for the whiskers. For a Halloween treat, black jellybeans come in handy for creating the body for ghoulish spiders on top of cakes and cupcakes.

INGREDIENTS

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 cup fluffy white frosting (from 16 oz container)
Yellow gel food color
18 semisweet chocolate chips, cut in half
Yellow candy-coated licorice
Orange candy slices

DIRECTIONS

1.Heat oven to 350° F. Cut dough into 1/2-inch slices. Place 2 inches apart on ungreased cookie sheets.

2.Bake 10 to 12 minutes or unitl edges are light golden brown. Cool 2 minutes; remove to cooling rack. Cool completely.

3.In medium bowl, stir frosting and 2 to 3 drops gel food color until well blended. Frost cookies.

4.Decorate cookies using chocolate chip halves for eyes, yellow candy-coated licorice for feathers and pieces of orange candy slices for beak and feet.

photo and recipe courtesy of Pillsbury.com

photo courtesy of Pillsbury.com

INGREDIENTS

Cupcakes
1 box (1 lb 2.25 oz) yellow or devil’s food cake mix with pudding
Water, vegetable oil and eggs called for on cake mix box

Frosting and Decorations
2 1/2 cups shredded coconut
Yellow liquid food color
1 container (1 lb) vanilla frosting
48 brown miniature candy-coated chocolate baking bits
24 small orange gumdrops

DIRECTIONS

1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box, using water, oil and eggs. Divide batter among muffin cups. Bake 17 to 22 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.

2. Place coconut in resealable food-storage plastic bag. Add about 8 drops yellow liquid food color; seal bag and shake to mix. Frost cupcakes with white frosting. Top with yellow coconut. For eyes, add brown baking bits. Cut orange gumdrops to resemble beaks; place on cupcakes.

Recipe courtesy of Pillsbury.com

Ingredients
Crust
1 cup crushed vanilla wafers (28 wafers)
1/2 cup finely chopped blanched almonds or macadamia nuts
1/4 cup butter or margarine, melted

Filling
1 can (14 oz) sweetened condensed milk (not evaporated)
3 tablespoons lemon juice
3 tablespoons orange-flavored liqueur or orange juice
1 package (10 oz) frozen raspberries with syrup, thawed
1 cup whipping cream, whipped
2 drops red food color
Sweetened whipped cream, if desired
Chocolate hearts, if desired

Instructions
1. Heat oven to 375°F. In small bowl, mix crust ingredients. Press firmly in bottom of ungreased 8-inch springform pan. Bake 8 to 10 minutes. Cool completely, about 30 minutes.

2. In large bowl, beat sweetened condensed milk, lemon juice and liqueur with electric mixer on medium speed until smooth. Add raspberries; beat on low speed until well blended. Fold in whipped cream and red food color. Pour over crust. Freeze at least 2 hours or until firm.

3. Just before serving, let stand at room temperature about 15 minutes. Garnish with sweetened whipped cream and chocolate hearts. Store dessert in freezer.

Recipe and photo courtesy of Pillsbury.com.

A short little recipe this week folks. Quick and sweet, two of my favourite things in a trustworthy dessert, guaranteed to satisfy that gnawing sugar craving or provide some much needed comfort after a long day.

What is this delightful concoction to which I so vaguely allude? Peach crisp – cheery cousin to the traditionally loved apple crisp, second to none with its rich brown sugary topping and succulent peachy stuffing. A breeze to make and a joy to eat, peach crisp is definitely something to try. Here’s how.

Courtesy of kag2u

The Things You’ll Need:

8 peaches (fresh is best, although canned does work)
1 tbsp lemon juice
1/4 cup melted butter
3/4 cup flour
1/3 cup brown sugar
1/2 cup rolled oats (avoid the instant kind, the trick to the crispy topping is allowing the oats to bake slowly)
1/2 teaspoon cinnamon

photo provided courtesy of elanaspantry.com

And to put it all together…

1. Peel the peaches, slice and place in the bottom of an oven-safe dish.

2. Sprinkle sliced peaches with lemon juice for added sweetness.

3. In a separate bowl, combine all remaining ingredients.

4. Mix and pat over fruit.  Bake at 350F for 30 to 45 minutes.

Remove from the oven, scoop, dollop with vanilla ice-cream and serve.  A luscious and superb peachy feast is yours for the eating! For some added fruity flavour, throw in a handful of rich raspberries or blueberries! Try it today!

Whether you’re celebrating St. Patrick’s Day with traditional Irish sweet treats or want to add international pizzazz to family get-togethers, consider sampling the following desserts from Ireland. You’ll be surprised what you can accomplish with a bit of Guinness, whiskey or leftover potatoes.

Carrigaline Whiskey Pie

When preparing Carrigaline whiskey pie (also known as Sweet Whiskey and Potato Souffle), you’re well on your way to creating an appetizing dessert soufflé that incorporates beaten eggs, whipped egg whites, and the typical sweetener. However, be prepared for the mashed potatoes and other extras that add to the overall taste of the pie. From pounded almond to orange juice, variations make sure the aroma and flavor of the pie captures the addition of whiskey.

A sample ingredient list for Whiskey Pie includes: ½ pound of boiled potatoes, ¼ pound of melted butter, ¾ pound of sugar, six eggs, pounded almonds, one tablespoon of orange extract, and four ounces of Irish whiskey. When baking all the ingredients together, the soufflé will fall to give the appearance of a pie. In the end, you are left with a solid, rich dessert with an unforgettable fragrance wafting in the air.

When serving the pie, you may use unsweetened whipped cream or double cream with a hint of grinded nutmeg as a topping.

Chocolate Potato Cake

In case you’re wondering how potatoes found their way into the recipes of Irish desserts, the freshly mashed variety was discovered to create tender breads and cakes. Another rich dessert that uses potatoes as one of the ingredients is Chocolate Potato Cake. Moist to the touch, the cake fills the kitchen with the same scent as brownies baking in the oven. Some of the ingredients found in a typical Chocolate Potato Cake recipe include grated chocolate, superfine sugar, ground almonds, cinnamon, milk, and cold cooked potatoes. For this recipe, it’s best to use a tube pan (like a Bundt) or a springform cake pan.

Donegal Oatmeal Cream

This particular dessert takes advantage of oats – a popular homegrown grain in Ireland. When making Donegal Oatmeal Cream, do not use rolled oats, as recipes call for cracked whole oat grain or groat (also known as pinhead oats, cracked oats or porage oats). When local grocery stores do not carry the oats you seek, pay a visit to the nearest health food store. Donegal Oatmeal Cream is certainly the perfect challenge for someone that doesn’t mind a bit of extra legwork. You won’t be disappointed, as the combination of oatmeal cream, whipped cream, and tart fruit makes an irresistible treat.

Irish Whiskey Cake

Follow in the footsteps of traditional Irish weddings by serving an Irish Whiskey Cake, which produces a rich, moist dessert – glazed with a sumptuous Irish whiskey icing (or sauce) – a real treat for the 21 and over crowd. After making the cake, the dessert is topped with a glaze consisting of one stick of butter, ¼ cup of water, 1 ½ cups granulated sugar, and one cup of Irish Whiskey.

Other Irish desserts to consider include:

• Guinness Cake – with raisins soaked in Guinness.
• “Irish Coffee” Pudding – containing Irish whiskey
• Tipsy Cake – made with warm custard and sherry

Looking for a slice of something refreshing to serve this summer? Why not put a twist on the official Florida state pie – or rather a thick rich layer of meringue topping? Key lime meringue pie is a positively divine deviation from its popular sister recipe, Lemon Meringue, and just as kitchen friendly to make!

To begin with, you will require one ready made 9-inch pie crust (available at any quality grocery store and foolproof!) Often times these types of pie crusts are sold in pairs, so there’s twice as much pie to go around.  What’s not to love about that?

Courtesy of leeno

For the Key-Lime Curd:

4 key limes, finely grated
1/3 cup squeezed key lime juice
½ cup sugar
3 eggs
8 tablespoons butter (unsalted is best)
1 cup heavy cream
A pinch of salt

Courtesy of Bright Star

For the Meringue:

4 separated egg whites
¼ cup sugar (granulated)
1 tsp vanilla extract

The making of this pie is as easy as one, two, three!  Literally! There are three distinct phases when it comes to creating this tasteful tart; crust, filling, and meringue.

But don’t let that deter you!  With a little bit of planning pulsing through your kitchen beat, assembly is a breeze and this oh-so good dessert will be whisked up in a matter of moments.

How to Put it All Together:

1. Defrost the pie crust and poke holes all over it, then pre-bake (if required). Remove from oven and set aside to allow cooling.
2. Whisk together the key lime zest, juice, sugar, eggs and salt in a heatproof bowl. Place over top a pan of boiling water and stir non-stop for about 15 minutes until it thickens
3. Remove from heat and whisk butter into the mixture.
4. Strain curd using a sieve. Next cover the curd with plastic wrap and place in fridge to cool for about 30 minutes.
5. Whip cream into firm peaks and fold into the now chilled curd mixture.
6. Pour entire mixture into the cooled pie crust and preheat your oven to 375F.

Courtesy of linda boucher

…and to top it off…with meringue….
7.  Use an electric mixer to whisk egg whites together, gradually increasing speed and the measured sugar.

8.  Add vanilla extract and continue mixing until meringue is quite thick and stiff.

9.  Spread meringue over the curd, making sure to create swirls with a fork or handy spatula.

10. Bake for 10-12 minutes, rotating the pie in the over half way through the baking time (this ensures an even gold ‘toasting’ effect all over.)

Allow time to cool, then dig in! There is really only one word that can truly be used to describe the key lime meringue pie – sublime!

Offering a meringue crust topped with whipped cream and fresh fruits, Pavlova is a pie with quite an intriguing background. While a bit of controversy surrounds the official credit for creating the dessert, the name and recipes first hit the public as a tribute to a popular ballerina named Anna Pavlova. When Pavlova was touring Australia and New Zealand around the same time, the sweet treat surfaced in both countries soon after. Interestingly, the dessert serves as a national dish in both places. To this very day, the countries continue to fight over the claim of invention.

The meringue of the dessert is made with a crispy crust that offers a soft, light inside filling –  characteristics meant to honor the airy performances of Anna Pavlova. A favorite during holiday celebrations (like Christmas dinner), Pavlova is made with fresh fruit combinations. Fruit selections may include blackberries, grapes and pineapple. However, the true nature of Pavlova shines through with popular combinations that deliver a delicious union of sweet and tart flavors, such as:

• Peach slices and berries
• Banana and passion fruit
• Kiwi and strawberries

In the United Kingdom, raspberries are often chosen as a topping because the tartness of the berries contrasts well with the sweetness of sugar.

Ingredients and Preparation of Pavlova

Beating egg whites to a stiff consistency is one of the first steps taken to prepare Pavlova. The eggs are then folded in caster sugar (or superfine sugar), white vinegar, cornstarch, and at times, vanilla. A pinch of salt added to the egg whites and vanilla essence act as optional ingredients that enhance the overall appeal of the dessert. The mixture is slow baked to form the crispy, crunchy shell of meringue. The inside of the dessert is spongy and moist – often resembling the softness of a marshmallow. When choosing a topping, many note passion fruit as a must-have ingredient.

Courtesy of cherrylet

The giving and receiving of flowers is a time honoured tradition cultivated from a rich history. Be it a single delicate stem or an entire bouquet, the practice of giving flowers has been used to express love, attraction, condolences, and celebration.

But what about those who suffer from allergies? Or perhaps those who are against the idea of flower giving altogether, because the beautiful blossoms inevitable wither away into nothing? Well, look no further, Edible Arrangements (R) are officially in your midst!

Although these edible arrangements also do not last forever, they do offer some sweet rewards. Fashioned out of an array of colourful fruit, and shaped like daisies, stars and tulips, a bouquet of the edible variety is a refreshing way to liven up any event (and guaranteed to make your bouquet stand out from the rest.)

If fruit isn’t really your ideal taste sensation, there are always the highly regarded chocolate alternatives. Check out the lavish “The Sweet Garden” for all your chocolate flower hopes and dreams.

Courtesy of Oh Nuts

White lilies, peach kissed daisies, ravishing red roses, tulips, daffodils, Black Eyed Susan’s, you name it, they have it in a scrumptious chocolaty form, prettily wrapped and ready to be shipped.

You can also make your own chocolate arrangement. Simply buy some Mint Meltaways (R), a medium Styrofoam ball, a fancy glass and a box of pins. Push a pin through the top of the Mint Meltaway (R) wrapper, then stick into the Styrofoam ball. Repeat until the entire ball is covered, place in the glass so that it is free-standing, and voila! You’re very own inexpensive, yet oh-so good, chocolate edible arrangement. What could be easier? What could be better?

Today I’d like to introduce you to Blackwell’s Organic! They make delicious gelatos and sorbettos that are “Better for your body, your soul and the planet ®”.

About the Company:
Founded in 2005 by Marcia & Tom Blackwell.  Tom is lactose intolerant and had been making these recipes at home for several years. Neither was happy with the non-dairy desserts on the market. They both wanted to create a product and a company that was a reflection of their personal values and their lifestyle. They live in a 100% solar powered home, organic garden and drive a prius.

About the products:
Their delicious gelatos and sorbettos are certified organic, kosher and FairTrade. 

The “Blackwell’s Organic” Difference:

• Delicious flavors: A deep dark bittersweet chocolate gelato that is to die for.  A strawberry sorbet that tastes like strawberries fresh from the field.  They are all so incredibly delicious, you won’t even know they are better for you!

• USDA Certified Organic and Star-K Kosher Certified: Their products are 100% Organic and Kosher– dairy-free, preservative free, gluten free and vegan. Nothing artificial! They are the perfect indulgence for the educated and health conscious consumer who is craving a delicious dessert that meets their health and dietary needs.

  Traditional Italian Dairy gelato is made with cow’s milk and contains less butterfat than traditional American ice cream. Gelato is usually at 2-4% butterfat and American style ice creams 10% to 18%. Blackwell’s Organic is made with soy milk which is cholesterol free and has much less fat than even traditional gelato. Only 2- 6 grams of fat per ½ cup serving.

• Certified Fair Trade: Blackwell’s Organic is the only frozen dessert company that has FairTrade certified ingredients in every flavor. A Fair Trade Certified label on a product ensures consumers that a fair price was paid for the product, fair wages were paid to the workers producing the item, monies were invested in the communities in which the product was produced for vital projects such as schools and health clinics, and that the goods were produced in a sustainable manner; protecting both the workers and the environment.

Where to purchase: at Whole Foods in NY, NJ, PA, CT, KY, MD, OH, VA and Washington DC or via mail order at www.gelatobymail.com

To learn more about Blackwell’s Organic, please visit their Web site: www.BlackwellsOrganic.com.

GIVEAWAY

Blackwell’s Organic has generously donated 4 pints of gelato/sorbet to be shipped to a winner anywhere in the continental USA via their gelatobymail.com website.

This giveaway is open to US residents only.

How to enter (required): Visit  Blackwellsorganic.com  and then come back and leave a comment telling us your favorite flavor!

For additional entries (leave a new comment for each additional entry):
- one additional entry if you are or become our fan on FACEBOOK;
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- one additional entry if you fave us in Technorati;
- one additional entry if you blog about this Giveaway with a link back to 100CafeStreet.com and Blackwellsorganic.com
- one additional entry if you follow 100CafeStreet.com via email.

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The giveaway ends on Monday, March 15, 2010 at the end of day, Pacific Standard Time. Blackwell’s Organic will ship the prize.

*Please make sure you leave a comment for each additional entry so you get credited.
*Also, please make sure you typed in the correct email address.
*The winner will be announced via e-mail and has 2 days to get back to us or other name will be chosen.
*Incomplete entries will be disqualified & deleted.