Yield Makes 6 Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees. Brush inside of each flowerpot with oil, and line bottom with parchment paper round. Brush parchment with oil, and lightly dust with cocoa. Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Add egg and yolk, 3/4 cup warm water, buttermilk, oil, and vanilla; mix on low speed until smooth, about 1 minute. Divide batter among prepared pots, filling each about two-thirds full. Transfer to a rimmed baking sheet. Bake, rotating sheet about halfway through, until a cake tester inserted into centers comes out clean, 45 to 50 minutes. Let cakes cool completely in the flowerpots on a wire rack. Frost cakes with an offset spatula; sprinkle with crushed cookies. Top with candies; “plant” 1 mint sprig in each cake.
Time 10m Yield 8 servings Number Of Ingredients 5 Steps:
Wash and dry flowerpot. Place vanilla wafer over drainage hole. Fill pot with ice cream; sprinkle with cookie crumbs. Cover and freeze until firm, about 1 hour. Wash stems of silk flowers and insert into ice cream just before serving.
Time 30m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Crush oreos to a fine texture, set aside. Mix the pkg of chocolate pudding with the milk, set aside. Soften the cream cheese and mix with the cool whip. Place a layer of crushed oreos in the bottom of the thoroughly washed flower pot. Layer the pudding mix and cream cheese -cool whip mix ending with the chocolate on top. Sprinkle top of pudding with remaining crumbled cookies. Put an artificial flower in the middle and serve. For some fun for the kids, put the gummy worms in the “dirt”.
Time 2h Yield 10 to 12 servings Number Of Ingredients 8 Steps:
Preheat the oven to 350 degrees F. Line a 6-inch-round and an 8-inch-round cake pan with parchment paper; coat with cooking spray. Prepare the cake mix as directed; divide between the pans and bake 25 to 30 minutes. Let cool. Level the tops of the cakes with a serrated knife (save the trimmings). Halve the cakes horizontally. Working on a cake board or plate, stack the 8-inch layers, then the 6-inch layers, frosting between each layer. Hold a serrated knife at an angle and trim the edges of the layer cake all the way around to make an upside-down pot shape. Cover the cake with all but 1/2 cup of the remaining frosting; freeze 30 minutes. Sprinkle 3 tablespoons cocoa powder on a sheet of parchment; put the fondant on top, make a small well in the middle and put the food coloring in the well. Knead until the color is even. Dust a surface with cocoa powder; roll out the colored fondant into a 24-by-6 1/2-inch rectangle, trimming the edges to make them straight. Cut off a 24-by-1 1/4-inch strip of fondant; set aside. Wrap the wide piece of fondant around the cake, pressing and smoothing it with your fingers. Trim the excess with a paring knife. Reroll the fondant scraps and cut out a 5-inch circle; press the fondant circle on top of the cake to form the pot bottom. Invert the cake onto a board. Lightly brush the thin strip of fondant with water; attach to the top edge of the cake, allowing the strip to come slightly above the edge. Trim the ends. Cover the top of the cake with the remaining 1/2 cup frosting, then crumble the cake trimmings on top. When ready to serve, stick mint sprigs and edible flowers into the cake.
Time 1h30m Yield 8 servings Number Of Ingredients 4 Steps:
Slice the pound cake (frozen is fine) into 1- to 1 1/2-inch slices. Next, with a biscuit cutter or cookie cutter that fits the bottom of the flower pot, cut the slices into rounds. (You can put the scraps in a zip-top freezer bag and use them at a later date.) Into each of your (washed and dried) flower pots, drop a round of pound cake, lightly pressing to make sure they are all the way down. Hold a straw up against the side of a flowerpot and snip it so it’s 1/2 to 1 inch shorter than the top. Then, just use that as a guide to cut the rest of the straws. Stick each straw into the center of each pot, anchoring it into the cake. Now, grab whatever flavor ice cream you’d like to use, and either set it out on the counter to soften it OR nuke it for 20 seconds or so. It needs to be somewhat soft for this step. Just spoon it into the pots, working it around the straw, until it almost reaches the very tip top of the straw. Clean up the top edges of the pot with a damp paper towel. Now return the pots to the freezer until firm. In a food processor, pulse the cookies until they resemble nice, rich topsoil. (You can also crush them in a zip-top bag with a rolling pin.) When they are nice and firm, take the pots out of the freezer. Place a couple of gummy worms on top of the ice cream, then spoon the dirt (crushed cookies) over the top. Be generous here! Place a fresh flower into the straw and serve immediately.
Yield 10 Number Of Ingredients 7 Steps:
Chop cookies very fine in food processor. The white cream will disappear. Mix butter, cream cheese, and sugar in bowl. In a large bowl mix milk, pudding and whipped topping together. Combine pudding mixture and cream mixture together. Layer in flower pot, starting with cookies then cream mixture. Repeat layers. Chill until ready to serve. Add artificial flower and trowel. Enjoy!
Time 20m Yield 12 servings. Number Of Ingredients 10 Steps:
In a food processor or blender, crush cookies until fine. Set aside. In a bowl, beat cream cheese, butter and sugar until smooth. In another bowl, mix pudding and milk until well blended. Fold into cream cheese mixture. Fold in whipped topping. In the flowerpot, alternate layers of cookie crumbs and pudding mixture, ending with crumbs. Chill several hours or overnight. Decorate with silk flowers and gummy worms.
Time 30m Yield 1 flower pot, 8-10 serving(s) Number Of Ingredients 14 Steps:
Empty cake mix into a large bowl. Mix in water, oil and eggs. Bake according to package directions. You will have leftover cake – I usually make mine into muffins and freeze what I dont use. Empty pudding mix into another bowl. Add milk and beat, according to package directions. Let thicken in fridge. Grind cookies in blender or food processor until you have very fine crumbs that resemble dirt. In a bowl, beat cream cheese and maragrine together. Add powdered sugar and beat until smooth and creamy. Fold cream cheese micture into thickened pudding. Get your flower pot (mine is about 9" tall) and line the bottom with small square of aluminum foil if the pot has drainage holes. Layer ingredients into the flower pot in the following order-. Cookie crumbs first. Top with crumbled (or small cubes) chocolate cake. Then pudding mixture. Lastly, Cool Whip. Repeat layering 3 to 4 times. Top off entire pot with 1" of cookie crumbs. Chill until set. Garnish with flowers. Add gummy worms if you wish. Serve with spade.
More about “flower pot dessert recipes”
Time 1h30m Yield 24 Number Of Ingredients 14 Steps:
Heat oven to 350°F. Line cookie sheet with cooking parchment paper. Remove 8 squares of cookie dough from package; refrigerate remaining dough until needed. Sprinkle 2 tablespoons of the flour onto work surface. On floured surface, roll dough to 1/8-inch thickness. (DO NOT EAT RAW COOKIE DOUGH AFTER ROLLING OUT ON FLOURED SURFACE.) Cut 24 cookies using 1 1/2-inch flower-shaped cookie cutter. On cookie sheet, place cutouts about 2 inches apart. Insert toothpick into each cookie no more than halfway. Bake 8 to 10 minutes or until light golden brown. Remove remaining dough from package; mix orange and brown food color into dough. Mix until color is evenly blended. Sprinkle remaining 2 tablespoons flour on work surface. On floured surface, roll orange dough to 1/8-inch thickness. Cut 24 cookies using 2 1/4 -inch round cutter. Grease 24 mini muffin cups with shortening. Press dough rounds in bottoms and up sides of mini muffin cups; refrigerate 15 minutes. In medium bowl, beat cake mix, 3 tablespoons of the water, the oil and egg with whisk until blended. Fill dough-lined muffin cups halfway with batter. Bake 18 to 22 minutes or until toothpick inserted into cake comes out clean. Cool completely. Remove from pans. Frost cupcakes with frosting. Sprinkle with cookie crumbs. In small bowl, mix powdered sugar and remaining 1 tablespoon water until smooth. Divide glaze into separate bowls; tint with food colors. Spread on flower cookies; let stand 15 minutes. Dot center of flower cookies with desired color. Insert flower cookies into cupcakes. Flatten each gumdrop; cut each into 4 leaf shapes. Place 2 leaves at base of each flower.
