Last Updated on April 19, 2026 by Daily News Staff

(Feature Impact) Once the Easter baskets are put away and the main course is cleared from the kitchen, you can liven up the dessert table or send guests off with a thoughtful treat thanks to these Chocolate Easter Egg Cupcakes. Moist cake, creamy frosting and chocolate-coated candies combine for a seasonal sweet that’s sure to impress.

To find more dessert ideas that satisfy chocolate lovers – and all your loved ones – visit Culinary.net.

Chocolate Easter Egg Cupcakes

Recipe adapted from A Classic Twist

Prep time: 30 minutes

Cook time: 15 minutes

Cupcakes:

• 1          cup all-purpose flour
  
• 1          cup sugar
  
• 1/3       cup cocoa powder
  
• 1          teaspoon baking soda
• 1/2       teaspoon baking powder
  
• 1/2       teaspoon salt
  
• 1          egg, at room temperature
  
• 1/2       cup buttermilk, at room temperature
  
• 1/2       cup hot water
  
• 1/4       cup vegetable oil
  
• 1          teaspoon vanilla extract

Frosting:

• 3          sticks unsalted butter, softened and cubed
  
• 3          cups powdered sugar, sifted
  
• 2-3       tablespoons milk
  
• 1          teaspoon pure vanilla extract
  
• 1          pinch salt
  
• 2-3       drops brown food coloring
  
•             egg-shaped chocolate-coated candies

1. To make cupcakes: Preheat oven to 350 F. Line 12-cup muffin tin with cupcake liners.
2. In bowl of electric mixer, sift flour, sugar, cocoa powder, baking soda, baking powder and salt.
3. In medium bowl, whisk egg, buttermilk, water, vegetable oil and vanilla extract.
4. Mix dry ingredients on low speed 1 minute. Add wet ingredients. Mix 2 minutes on medium speed and scrape sides and bottom of bowl. Mix 1 minute on medium speed.
5. Divide evenly among cupcake liners.
6. Bake 12-15 minutes, or until toothpick inserted in center comes out almost clean.
7. Cool cupcakes on wire rack.
8. To make frosting: Using paddle attachment of electric mixer, whip butter 8 minutes on medium speed until pale and creamy. Add powdered sugar, milk, vanilla extract and salt; mix on low speed 1 minute. Increase speed to medium and mix 6 minutes until frosting is light, creamy and fluffy. Add food coloring and whip 1 minute.
9. Pipe frosting onto cupcakes and top with egg-shaped chocolate-coated candies.

Photo courtesy of Unsplash

SOURCE:

Culinary.net

At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.

Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience. https://stmdailynews.com/food-and-drink/

Say ‘Yes, Please’ to The Grilled Cheese of the Year: Gooey Goodness with a Protein Punch

(Feature Impact) A grilled cheese sandwich isn’t just a lunchtime staple; it’s a beloved cultural icon. There is a universal magic in the combination of ooey-gooey cheese, golden bread and a little butter – but in 2026, this comfort food classic is getting a functional upgrade.

It’s also safe to say nostalgia is delicious and addicting, which is why Borden Cheese is sharing not one, but two, prize-worthy recipes, one of which packs a protein punch and another that’s a pure classic, perfect for spreading smiles and happy bellies.

Protein, Please: The Protein Powerhouse is the Grilled Cheese of the Year, and it’s easy to see why. It’s a protein-packed masterpiece designed for the modern appetite. Featuring a creamy, dual-cheese combo of mild cheddar and Borden Mozzarella Cheese Melts, the sandwich is melted over 5 ounces of tender sliced chicken breast and delivers more than 40 grams of protein and about 8 grams of fiber when paired with the right bread. Served with a tangy Greek yogurt and Dijon mustard “powerhouse sauce” and pressed between golden, crispy bread, this grilled cheese isn’t your ordinary melt. It has been transformed into a massive protein boost.

Tried n’ True: While modern flavors and trends are delicious, nostalgia is too. In fact, a whopping 20,000 fans cast their votes for America’s Favorite Grilled Cheese, asserting a fervor that’s unmatched when it comes to their perfect melt, and awarded The Classic the title of “America’s Favorite.” This comforting recipe pairs extra sharp melts with American singles on sliced white bread for a perfect, ooey-gooey bite that reminds you the cheese truly “makes” the sandwich.

VisitBordenCheese.com/grilled-cheese-day for other ooey-gooey grilled cheese recipes created for 2026.

The Protein Powerhouse

• 1          tablespoon butter, softened
  
• 2          slices bread fortified with protein and fiber
  
• 2          Borden Mild Cheddar Slices
  
• 1          slice Borden Mozzarella Melts
  
• 5          ounces sliced chicken breast (deli-shaved or thinly carved)

“Powerhouse” Sauce:

• 2          tablespoons non-fat Greek yogurt
• 1          teaspoon Dijon mustard
• 1/2       teaspoon garlic powder
• 1/2       teaspoon smoked paprika

1. Heat griddle to medium heat. Butter bread. Layer cheeses and chicken on top of bread.
2. Place bread on griddle and cook until lightly toasted. Flip and cook other side.
3. Remove sandwich from skillet or griddle.
4. To make powerhouse sauce: Mix Greek yogurt, Dijon mustard, garlic powder and smoked paprika until well blended. Slice sandwich in half and drizzle with Powerhouse sauce.

The Classic

• 1          tablespoon butter, softened
• 2          slices white bread
• 2          slices Borden Extra Sharp Melts
• 2          slices Borden American Singles

1. Heat skillet or griddle over medium heat.
2. Spread butter on one side of each slice bread.
3. Place cheese slices on unbuttered side of bread. Top with other slice of bread with butter facing upward.
4. Place sandwich on skillet or griddle and cook 3-4 minutes on each side. Using spatula, lightly press sandwich down gently while cooking to melt cheese better.
5. Remove from skillet or griddle and slice in half.

SOURCE:
Borden

At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.

Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience. https://stmdailynews.com/food-and-drink/

Last Updated on April 10, 2026 by Daily News Staff

Manage Busy Spring Schedules with Simple, Nutritious Bowls

(Feature Impact) When jam-packed calendars and seemingly constant takeout orders get you down, diving into a fresh way to rethink homecooked meals can get you and your loved ones into a better-for-you routine.

Close your favorite food delivery app and instead break out the bowls for simple yet nutritious recipes that are equal parts filling and fresh. Easily prepped ahead of time, dishes like Chicken and Rice Bowls with Peanut Sauce provide powerful protein and flavor without the hassle. For added pizzazz, drizzle with extra peanut sauce and squeeze a dash of lime juice.

Or put a tangy twist on a traditional chicken bowl with these Greek-Inspired Power Bowls featuring homemade tzatziki made with Dandy Celery, a naturally sweeter, crispier and less stringy alternative to other celeries. Celebrating its 100th anniversary, it delivers the ultimate snack time (or dinner) crunch and flavor, offering a satisfying complement to sliced chicken, mixed greens, whole-grain quinoa and Kalamata olives.

An added bowl-inspired bonus: These family-friendly recipes can be personalized for taste preferences so no one goes hungry.

Rethink your family’s menu with more quick, nutritious recipes to alleviate the stress of hectic schedules by visiting DudaFresh.com.

Chicken and Rice Bowls with Peanut Sauce

Recipe courtesy of The Produce Moms
Prep time: 7 minutes
Cook time: 5 minutes
Servings: 2

Creamy Peanut Sauce:

• 1 1/2    tablespoons soy sauce
• 1          tablespoon freshly squeezed lime juice
• 2          teaspoons rice vinegar
• 1          teaspoon honey
• 1/4       cup creamy peanut butter
• 1          tablespoon toasted sesame oil

Bowls:

• 1          tablespoon olive oil
• 1          cup cooked, shredded chicken
• 1          cup cooked brown or jasmine rice
• 1          cup Dandy celery, julienned
• 1          cup shredded carrot
• 1/2       medium English cucumber, thinly sliced
• 1/4       cup unsalted roasted peanuts, coarsely chopped
• lime wedges, for serving

1. To prepare peanut sauce: In small bowl, whisk soy sauce, lime juice, rice vinegar and honey. Add peanut butter and sesame oil. Whisk vigorously until sauce is completely smooth and creamy. Set aside.
2. To prepare bowls: In nonstick 12-inch skillet over medium-high heat, heat olive oil until simmering. Add shredded chicken and about 3 tablespoons peanut sauce. Stir constantly to coat chicken and heat through, about 3 minutes. Remove from heat and set aside.
3. To assemble rice bowls: In deep serving bowls, add cooked rice. Top with warm chicken covered in peanut sauce. Arrange celery, carrot and cucumber around chicken. Top with peanuts.
4. Drizzle remaining peanut sauce over bowls. Serve with lime wedges to squeeze over bowls.

Greek-Inspired Power Bowls

Recipe courtesy of Anastasiia de la Cruz
Prep time: 20 minutes
Cook time: 15 minutes
Servings: 2

Celery Tzatziki:

• 1          cup plain, full-fat Greek yogurt
• 1/2       cup finely chopped Dandy celery
• 1          tablespoon extra-virgin olive oil
• 1          tablespoon fresh lemon juice
• 1          small garlic clove, finely grated
• 2          tablespoons chopped walnuts (optional)
• salt, to taste
• pepper, to taste

Bowls:

• 2          cups mixed greens
• 1 1/3    cups cooked, gluten-free, whole-grain quinoa
• 2          large grilled chicken breasts (about 6 ounces each), sliced
• 1/2       cup hummus
• 1/4       cup Kalamata olives, halved
• 1          tablespoon extra-virgin olive oil, for drizzling
• fresh herbs, for garnish

1. To make celery tzatziki: Mix yogurt, celery, olive oil, lemon juice, garlic and walnuts, if desired. Season with salt and pepper, to taste. Stir well. Chill.
2. To assemble bowls: In two bowls, layer greens and cooked quinoa evenly. Top with grilled chicken.
3. Spoon 1/4 cup hummus on side of each bowl. Add olives, 2-3 tablespoons tzatziki and drizzle with olive oil.
4. Sprinkle with fresh herbs.

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SOURCE:

Duda Farm Fresh Foods

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