The weather is getting warmer, and spring has sprung, but when you’re not outside enjoying the day, perhaps a new recipe may be a great idea! These Creative Arts blue-ribbon winning recipes from young chefs are a sweet treat that you’ll crave to eat! Whether you’re hosting a party celebrating special occasions, or even just want to test your skills as a chef, these recipes will surely not disappoint both younger and older tastebuds.
CARROT CAKE CUPCAKES
Calvin Burress
Houston, TX
Best of Show “Youth Cooking, Jrs., Age 14
Ingredients:
2 c. flour
2 c. sugar
2 tsp. baking soda 2 tsp. cinnamon
½ tsp. salt
3 eggs, room temp.
1½ c. canola oil
2 c. grated carrots
1 tsp. vanilla
1 c. drained crushed pineapple
1 c. sweetened coconut
1 c. chopped & toasted pecans
Preheat oven to 350. Prepare muffin pans with liner. In mixing bowl, combine flour sugar, baking soda, cinnamon and salt. Stir together. Add eggs, oil, carrots, vanilla and mix well. Stir in pineapple, coconut and pecans. Pour into greased pan and k 20-25 minutes until cake tester is clean in center. Cool on wire rack 30 minutes.
Cream Cheese Frosting:
8 T. butter, room temp.
8 oz. cream cheese, room temp.
2 c. confectioners’ sugar
¾ tsp. vanilla
4 tsp. fresh squeezed orange juice
2 T. heavy cream
In mixing bowl, add butter, cream cheese and beat until smooth. Add confectioners’ sugar slowly and continue to beat until smooth. Add vanilla and orange juice and beat briefly. Add 2 tablespoons heavy cream and mix well. Frost cupcakes and store in refrigerator. Remove at least 30 minutes from refrigerator before serving.

CHOCOLATE HAZELNUT COOKIE
Olivia Bosquez
McKinney, TX
1st Place–Youth Cooking, Children, Age 11
Ingredients:
2 c. butter, melted
1½ c. white sugar
2½ c. dark brown sugar
4 lg.eggs
4 tsp. vanilla
5 c. all-purpose flour
2 tsp. baking soda
2 tsp. salt
2 T. Nutella (can add more if desired)
2 T. hazelnut (can add more if desired)
In large mixing bowl add melted butter both white and dark sugar, eggs and vanilla. In another bowl combine flour, baking soda and salt. Using a mixer, combine dry ingredients to wet to form cookie dough. Add Nutella and hazelnut. Do not overmix. Chill dough at least 2 hours before scooping. Scoop cookies to desired size. When ready to bake: Preheat oven to 375°. Place cookies on parchment-lined cookie sheet at least 4 inches apart. Bake about 12 minutes. Let cool on sheet 4 minutes. Store in container up to 3 days.

KEY LIME COOKIE POPS
Shayna Lauterstein
San Antonio, TX
Best of Show – Youth Cooking, Children Age 11
Ingredients:
1 c. graham cracker crumbs
3 egg yolks
5 T. melted butter
½ c. lime juice
2 T. sugar
1 tsp. lime zest
2 tsp. cinnamon
14 oz. sweetened condensed milk
Combine crumbs, butter, sugar and cinnamon. Press in bottom of lined muffin tin. Combine milk, yolks, juice, zest. Pour over cookie crust. Bake at 350° 15 minutes. Freeze 2 hours. Remove liners from pan and insert a popsicle stick into each cookie. Dip in melted chocolate. Decorate as desired.

STRAWBERRY LEMONADE FUDGE
Hezekiah Lucci
Venus, Tx
1st Place- Youth Cooking, Children Age 9
Ingredients:
3 c. classic white premium baking chips
¼ c. butter
14-oz. can sweetened condensed milk
¼ c. powdered sugar, sifted
¼ c. powdered sugar, sifted
1 tsp. strawberry bakery emulsion
1 tsp. lemon bakery emulsion
Spray an 8 x 8-lnch pan with cooking spray. Line with parchment paper. In microwave-safe bowl add chips, butter and condensed milk. Microwave 1 minute. Stir. Microwave 30 seconds. Stir. If all chips are melted and smooth, stir in powdered sugar. If not melted, return to microwave another 30 seconds. Divide contents in half. In one bowl add strawberry bakery emulsion and stir well. In another bowl stir lemon bakery emulsion into melted chip mixture. Spread lemon mixture into pan. Spread strawberry mixture on top. Using a butter knife swirl the mixture. Place Into refrigerator 24 hours

TEXAS TOFFEE POUND CAKE
Kaden Gordillo
Haslet, Tx
1st Place–Youth Cooking, Jrs., Age 13
Ingredients:
Cake:
1½ c. softened butter
2 c. packed brown sugar
5 lg. eggs
1 c. granulated sugar
3 c. all-purpose flour
1 sm. spoon baking powder
½ sm. spoon salt
1 c. whole milk
1 (8-oz.) bag toffee chips
1 c. chopped pecans
Set temperature of oven at 325° and grease Bundt pan with cooking spray or grease. Mix butter until smooth and beat sugar until smooth and fluffy. Add eggs one by one. In a medium bowl, mix sugar, flour, baking powder and salt. Mix dry mixture into batter in alternating succession with milk, beat until just mixed. Blend with toffee chips and chopped pecans. Spoon batter into baking pan and bake 50-60 minutes. To avoid overbrowning, cover cake while it bakes. Let cake cool 10 minutes in pan. Enable to cool off fully on a wire rack. Spoon a dollop of caramel over cake.
Caramel Drizzle:
1 can sweetened condensed milk
1 c. brown sugar
2 lg. spoons softened butter
½ sm. spoon vanilla extract
Combine condensed milk and brown sugar in a medium saucepan; bring to a boil over medium-high flame, whisking continuously. Simmer 8 minutes on low pressure, whisking regularly. Remove from stove and whisk in butter and vanilla extract. Let sit 5 minutes to cool before using.
Tip: Drizzle caramel sauce when it is still I heavy