Shower Recipes~ Baby Ruth Cupcakes & Cheddar Due Date Wafers

I’m back as promised with two shower recipes from

 a recent baby shower I helped give in September.

Baby Ruth Cupcakes are quick, easy,

and a sweet ending for a baby shower!

Frozen Baby Ruth miniatures go in the cupcake

batter~ freezing them first prevents them from

totally dissolving into the batter while baking.

I used a boxed Devils’ Food Cake Mix, substituting the buttermilk in place of the water called for, and with 4 large eggs in place of 3 called for on the box. Use the same amount of oil called for in the mix.

Freeze your candy bar miniatures, before baking your cupcakes. You can use any miniature candy bar if you’re not a Baby Ruth fan. I used Baby Ruth bars for obvious reasons :)

Preheat the oven 350 degrees F. Line 24 muffin cups with paper liners.

Follow the box mix instructions, putting all the ingredients in a large bowl and using the buttermilk in place of the water specified, using the amount of vegetable oil that is called for, and adding 4 large eggs. Beat with a mixer until moistened, about 30 seconds. Increase the speed to high and beat until thick, 2 minutes longer.

Use an ice cream scoop, and distribute the batter between 24 muffin cups; about 3 tablespoons of batter per cup. Press one frozen Baby Ruth Miniature into the center of each cupcake. Use a spoon to cover the top of the candy bar with batter.

Bake in preheated oven for 20-24 minutes or until the tops spring back when lightly touched. There may be a small depression in the top of the cupcakes from the candy bars, but you’ll cover that with frosting. Allow cupcakes to cool inside muffin tins for about 5 minutes. Remove cupcakes from tins and allow to fully cool on a wire rack before frosting. Frost with your frosting of choice. Garnish with chopped Baby Ruth candy bars.

I used a Cream Cheese Frosting,

you can find a 5-star rated one, here.

A version of a cheese straw,

Cheddar ‘Due Date’ Wafers

Chopped dates are a sweet addition to the balance

the heat of the chipotle Cheddar cheese.

The dough can be made 24 hours ahead,

then sliced and baked.

Cheddar ‘Due Date’ Wafers,

recipe adapted from Phyllis Hoffman Celebrate

Makes about 3 dozen

Ingredients

~1 cup butter, softened

~8 ounces Chipotle Cheddar Cheese, shredded (I found Chipotle Cheddar at SuperTarget. You can substitute 8 ounces of Sharp Cheddar and add 1/2 teaspoon ground chipotle chile pepper.)

~1/2 cup chopped toasted walnuts

~1/2 cup chopped dates

~1/2 teaspoon salt

2 1/4 cups all-purpose flour

In a large bowl, beat butter at medium speed with a mixer until fluffy. Add cheese, stirring to combine. Add walnuts, dates, and salt, (and chipolte pepper if adding to cheese) stirring well.

Add flour to cheese mixture, mix flour thoroughly. Dough will be stiff. Divide dough in half, form into 2 logs about 1 1/2 inches thick. Roll in plastic wrap. Refrigerate at least 3 hours or overnight.

Preheat oven to 350 degrees. Line baking sheets with parchment paper. Cut dough into 1/4 inch slices. Place 2 inches apart on baking sheets and bake 10 to 12 minutes or until lightly golden. Cool wafers on baking sheets.

Store in an airtight container for up to a week.

Other recipes for Swaddled Chicken Salad Bites, Animal Cracker Popcorn Crunch, Easy Delivery Cups, and Baby-Makes-Three Marinated Shrimp, can be found on the shower post here.

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