August 2013 - Page 2 of 13 - Garden Seeds and Honey Bees

This month at our house is all about celebrating what is growing in the garden the theme of decorating is watermelon, so I tried to find recipes all related to watermelon and this is what I came up with for the dessert table.

I went a little crazy with the pictures but I hope you will enjoy them and maybe try a watermelon dish from our watermelon dinner party.

You can find how to make these cupcakes here.

Pudding Tarts

These are as simple as it gets for making tarts.

* 1 box Vanilla Pudding and follow directions on package
* 1 box Pre-made Pie Crust and bake according to directions on package careful not to over bake with smaller pans. (The small tart pans I bought from Bed Bath & Beyond.)

I used a Mint leaf and 4 Raspberries to decorate/garnish each one, placing one of the smaller Raspberries behind Mint Leaf.

You could use watermelon diced for the center with the mint leaf.

Watermelon Lemonade

*1 large Seedless Watermelon, Blended/Pureed, strain through cheese cloth if desired
*2 12 ounce cans Frozen Lemonade Concentrate
*2 tablespoons Strawberry Syrup or Drink Syrup of your choice

Blend all together and dilute with water if desired. Chill for 1 hour and mix well before serving.

Watermelon Candy

I used small Sour Patch Candy watermelons and the larger watermelons are from bulk bins at Maceys Grocery store.

Watermelon Wedges with Mint

Enjoy!

Lindy

More Watermelon ideas we used at our Watermelon Dinner Party.

Neon Watermelon Cupcakes

This is a more of a solid type cupcake and has a good taste and does not have that real sugary taste that some cupcakes have and it lets the cream cheese frosting take all the taste which I really like and hope you do too.

Sponge Cupcake Recipe:

Mix in bowl

*2 Eggs
*3/4 cup Sugar

Beat until thick.

Sift together; I whisk the dry ingredients with wire whisk until light and fluffy.

*2- 2 1/2 cups cake flour or you could use all-purpose flour (I used 2 cups of flour but your chocolate chips might sink so that’s why I say you might want 1/2 cup more flour.
*1 teaspoon Baking Powder
* 1/4 teaspoon salt to increase flavor

Wet ingredients

*1/2 cup Vanilla Almond Milk or milk of your choice, in my experience with baking with almond milk it makes batter a little bit runnier so the extra flour also helps. Almond milk will also affect the color of the cupcakes when adding food coloring.
*2 teaspoon Vanilla
*1/4 cup Light Olive Oil
*6-7 drops or more to desired color of Green Neon Food Coloring

Combine the above ingredients and mix well or use hand mixer. Then add 1/2 cup mini chocolate chips if desired.

Use cupcake liner in muffin/Cupcake pan with liners and fill 3/4 full.

Bake at 325* for 20-25 minutes, and recipe makes 12 cupcakes or 2 small (6 inch pans) cake layers.

Ingredients: