Flower Pot Dessert Recipes

FLOWERPOT CAKES

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.

FLOWERPOT DESSERT

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.

ICE CREAM FLOWER POT DESSERTS

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.

FLOWERPOT DIRT CAKE

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.

FLOWER POT DESSERT

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".

FLOWER POT CAKES

Steps:

• Prepare cups by cutting off excess height to make a flower pot shape, if necessary.
• Chop the milk chocolate and white chocolate into pieces and place in a microwaveable bowl. Microwave in 30-second intervals until smooth, stirring each time. You can also use a double boiler over medium-low heat.
• Pour 2 tablespoons of melted chocolate into one cup and rotate to coat the interior evenly. Repeat for the remaining cups. Then chill for at least 30 minutes to harden.
• In a medium bowl, beat the cream cheese until fluffy and smooth. Add the powdered sugar, vanilla and whipped cream.
• Remove the pots from the refrigerator. Spoon the cheesecake filling into each cup to 1/4-inch from the top. Then chill for 4 hours to firm up.
• Remove the pots from the refrigerator. Starting at the seams, carefully peel the paper away from the chocolate to expose the cup.
• Top with crushed Oreos to cover the filling completely. Then insert mint sprigs or edible flowers to complete the look. Keep chilled until serving.